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1. Physical and oxidative stability of high fat fish oil-in-water emulsions stabilized with sodium caseinate and phosphatidylcholine as emulsifiers

Author:
Yesiltas, Betül; García-Moreno, Pedro J.; Sørensen, Ann-Dorit M.; Akoh, Casimir C.; Jacobsen, Charlotte
Source:
Food chemistry 2019 v.276 pp. 110-118
ISSN:
0308-8146
Subject:
lipid content,   etc   ; creaming; droplet size; emulsifiers; emulsions; fish; fish oils; oxidative stability; phosphatidylcholines; sodium caseinate; viscosity;     Show all 11 Subjects
Abstract:
... The physical and oxidative stability of high-fat omega-3 delivery systems such as fish oil-in-water emulsions stabilized with combinations of sodium caseinate (CAS) and phosphatidylcholine (PC) was optimized. The influence of fish oil content (50, 60 and 70%, w/w), amount of total emulsifier CAS + PC (1.4, 2.1 and 2.8%, w/w) and ratio between CAS and PC (0.4, 1.2 and 2) on physical and oxidative p ...
DOI:
10.1016/j.foodchem.2018.09.172

2. Rheological, structural, and microstructural properties of ethanol induced cold-set whey protein emulsion gels: Effect of oil content

Author:
Xi, Zewen; Liu, Wei; McClements, David Julian; Zou, Liqiang
Source:
Food chemistry 2019 v.291 pp. 22-29
ISSN:
0308-8146
Subject:
lipid content,   etc   ; bioactive compounds; droplets; emulsions; encapsulation; ethanol; gel strength; gelation; gels; hardness; oils; polymers; water holding capacity; whey protein;     Show all 14 Subjects
Abstract:
... The aim of this research was to prepare ethanol-induced cold-set emulsion gels contain different content of oil and to investigate the effect on the rheological, textural, and microstructural properties. The results showed that the gelation rate, gel strength, water-holding capacity (WHC), and hardness of the ethanol-set emulsion gels improved as the content of oil increased. Rheological analysis ...
DOI:
10.1016/j.foodchem.2019.04.011

3. Increased release of carotenoids and delayed in vitro lipid digestion of high pressure homogenized tomato and pepper emulsions

Author:
Kirkhus, Bente; Afseth, Nils Kristian; Borge, Grethe Iren A.; Grimsby, Sveinung; Steppeler, Christina; Krona, Annika; Langton, Maud
Source:
Food chemistry 2019 v.285 pp. 282-289
ISSN:
0308-8146
Subject:
lipid content,   etc   ; beta-carotene; droplets; emulsions; homogenization; in vitro digestion; intestinal absorption; lipid metabolism; lipids; lipophilicity; lycopene; plum tomatoes; rapeseed oil; sweet peppers; xanthophylls;     Show all 15 Subjects
Abstract:
... Carotenoids are lipophilic compounds that are digested and absorbed along with lipids. Emulsions based on a mixture of plum tomato and red sweet pepper, with 5% or 10% rapeseed oil, were obtained by high pressure homogenization, and the concentration of carotenoids in the emulsion oil droplets was quantified. The fraction of lycopene and beta-carotene released from the plant matrix into the oil dr ...
DOI:
10.1016/j.foodchem.2019.01.124

4. Characterisation of β-carotene partitioning in protein emulsions: Effects of pre-treatments, solid fat content and emulsifier type

Author:
Wan Mohamad, W.A. Fahmi; McNaughton, Donald; Augustin, Mary Ann; Buckow, Roman
Source:
Food chemistry 2018 v.257 pp. 361-367
ISSN:
0308-8146
Subject:
lipid content,   etc   ; Raman imaging; beta-carotene; emulsifiers; emulsions; heat; oils; whey protein isolate;     Show all 8 Subjects
Abstract:
... Understanding the bioactive partitioning between the phases of an emulsion system underpins strategies for improving the efficiency of bioactive protection against degradation. We analysed partitioning of β-carotene in emulsions with various formulations in-situ using confocal Raman microscopy (CRM). The partitioning of β-carotene into the aqueous phase of emulsions increased when whey protein iso ...
DOI:
10.1016/j.foodchem.2018.03.027

5. Enzymatic modification of egg lecithin to improve properties

Author:
Asomaning, Justice; Curtis, Jonathan M.
Source:
Food chemistry 2017 v.220 pp. 385-392
ISSN:
0308-8146
Subject:
lipid content,   etc   ; acetone; carboxylic ester hydrolases; egg yolk; eggs; emulsifiers; emulsions; enzymatic interesterification; ethanol; lecithins; liquids; melting point; mixing; physicochemical properties; vegetable oil;     Show all 15 Subjects
Abstract:
... This research studied the enzymatic modification of egg yolk phospholipids and its effect on physicochemical properties. Egg yolk lipids were extracted with food grade ethanol and egg phospholipids (ePL) produced by deoiling with acetone. Vegetable oils were used to interesterify ePL utilizing Lipozyme®: sn-1,3 specific lipase. The enzymatic interesterification resulted in a single phase liquid pr ...
DOI:
10.1016/j.foodchem.2016.09.155

6. Oxidative stability of n-3 fatty acids encapsulated in filled hydrogel particles and of pork meat systems containing them

Author:
Salcedo-Sandoval, Lorena; Cofrades, Susana; Ruiz-Capillas, Claudia; Matalanis, Alison; McClements, D. Julian; Decker, Eric A.; Jiménez-Colmenero, Francisco
Source:
Food chemistry 2015 v.184 pp. 207-213
ISSN:
0308-8146
Subject:
lipid content,   etc   ; emulsions; fish oils; heat; heat treatment; hydrocolloids; lipid peroxidation; omega-3 fatty acids; oxidation; oxidative stability; pork; storage time; thiobarbituric acid-reactive substances;     Show all 13 Subjects
Abstract:
... The effect of storage time (2°C, 19days) and heating (70°C, 30min) on physical characteristics and oxidative stability of fish oil encapsulated in filled hydrogel particles was determined and compared with a conventional oil-in-water (O/W) emulsion with the same oil content (8.5%). Subsequently they were used to enrich meat systems with n-3 LCPUFAs, and their lipid oxidation was evaluated and comp ...
DOI:
10.1016/j.foodchem.2015.03.093

7. Spray dried double emulsions containing procyanidin-rich extracts produced by premix membrane emulsification: Effect of interfacial composition

Author:
Berendsen, Rikkert; Güell, Carme; Ferrando, Montserrat
Source:
Food chemistry 2015 v.178 pp. 251-258
ISSN:
0308-8146
Subject:
lipid content,   etc   ; cellulose; droplet size; droplets; emulsifiers; emulsifying; emulsions; encapsulation; hydrophilicity; microstructure; particle size; particle size distribution; procyanidins; rehydration; spray drying; water activity; whey protein;     Show all 17 Subjects
Abstract:
... Spray drying of procyanidin-loaded W1/O/W2 emulsions produced by premix membrane emulsification (ME) enabled to produce microcapsules containing procyanidins. The interface of the emulsion droplets prior to spray drying was stabilized with several hydrophilic emulsifiers (whey protein (WPI), WPI–carboxylmethyl cellulose, WPI–gum Arabic, and WPI–chitosan). Their effect on procyanidin encapsulation ...
DOI:
10.1016/j.foodchem.2015.01.093

8. Crystallisation regime of w/o emulsion [e.g. multipurpose margarine] models during storage

Author:
Saadi, Sami; Ariffin, Abdul Azis; Ghazali, Hasanah Mohd; Abdulkarim, Mohammed Sabo; Boo, Huey Chern; Miskandar, Mat Sahri
Source:
Food chemistry 2012 v.133 no.4 pp. 1485-1493
ISSN:
0308-8146
Subject:
lipid content,   etc   ; crystallization; crystals; emulsions; hardness; margarine; models; palm oils; stearin; storage modulus;     Show all 10 Subjects
Abstract:
... Multipurpose margarine (MPM) or water-in-oil (w/o) emulsion systems were prepared using palm oil (PO)/palm stearin (PS) blends as continuous phases and stabilized by monoacylglycerol (90% monoester) as emulsifier. Experimental analyses of three out of six models of MPM showed that MPM1, MPM2 and MPM3 had low workability force and weaker network structure. As results the solid fat content (SFC) at ...
DOI:
10.1016/j.foodchem.2012.02.038

9. Automated flow pH-method for the determination of total free fatty acids content in edible oils

Author:
Gerasimenko, E.O.; Tur’yan, Ya.I.
Source:
Food chemistry 2012 v.132 no.3 pp. 1562-1565
ISSN:
0308-8146
Subject:
lipid content,   etc   ; emulsions; fatty acid composition; free fatty acids; mixers; mixing; oils; pH; titratable acidity; titration;     Show all 10 Subjects
Abstract:
... An automated flow pH-method for the determination of titratable acidity (TA) in edible oil without titration is proposed, based on pH measurements on an oil sample emulsion in a suitable reagent. The developed flow pH system involves two constant rate flows: the flow of oils samples and the flow of reagent: triethanolamine+KNO₃+H₂O+i-PrOH, in which oils is insoluble. The flows are mixed in the ...
DOI:
10.1016/j.foodchem.2011.11.094

10. The influence of thermal processing on emulsion properties of defatted hazelnut flour

Author:
Turan, Deniz; Altay, Filiz; Çapanoğlu Güven, Esra
Source:
Food chemistry 2015 v.167 pp. 100-106
ISSN:
0308-8146
Subject:
lipid content,   etc   ; corn oil; denaturation; diffusivity; droplets; emulsifying properties; emulsions; enthalpy; flour; gelatinization; gels; hazelnuts; heat treatment; loss modulus; models; particle size; protein denaturation; proteins; roasting; sauces; starch; storage modulus; surface tension; temperature;     Show all 24 Subjects
Abstract:
... In this study, the influences of roasting and the amount of hazelnut flour on the formation and stabilization of emulsions containing different amounts of oil were investigated. After hazelnuts were roasted in an oven at 140°C for 40min, the oil content was removed. The emulsions with defatted hazelnut flour containing corn oil at 3%, 10% and 50% were prepared. Roasting process significantly decre ...
DOI:
10.1016/j.foodchem.2014.06.070

11. Microcapsule production employing chickpea or lentil protein isolates and maltodextrin: Physicochemical properties and oxidative protection of encapsulated flaxseed oil

Author:
Karaca, Asli Can; Nickerson, Michael; Low, Nicholas H.
Source:
Food chemistry 2013 v.139 no.1-4 pp. 448-457
ISSN:
0308-8146
Subject:
lipid content,   etc   ; chickpeas; droplets; emulsions; lentils; linseed oil; microencapsulation; microstructure; oxidation; physicochemical properties; protective effect; protein isolates; protein sources; storage time; temperature;     Show all 15 Subjects
Abstract:
... Flaxseed oil was microencapsulated, employing a wall material matrix of either chickpea (CPI) or lentil protein isolate (LPI) and maltodextrin, followed by freeze-drying. Effects of oil concentration (5.3–21.0%), protein source (CPI vs. LPI) and maltodextrin type (DE 9 and 18) and concentration (25.0–40.7%), on both the physicochemical characteristics and microstructure of the microcapsules, were ...
DOI:
10.1016/j.foodchem.2013.01.040
PubMed:
23561130

12. Preparation and impact of multiple (water-in-oil-in-water) emulsions in meat systems

Author:
Cofrades, S.; Antoniou, I.; Solas, M.T.; Herrero, A.M.; Jiménez-Colmenero, F.
Source:
Food chemistry 2013 v.141 no.1 pp. 338-346
ISSN:
0308-8146
Subject:
lipid content,   etc   ; backfat; binding properties; caseinates; color; creaming; emulsifiers; emulsifying properties; emulsions; esters; gels; lipids; meat emulsions; microstructure; olive oil; particle size distribution; pork; protein concentrates; texture; thermal stability; whey protein;     Show all 21 Subjects
Abstract:
... The aim of this paper was to prepare and characterise multiple emulsions and assess their utility as pork backfat replacers in meat gel/emulsion model systems. In order to improve the fat content (in quantitative and qualitative terms) pork backfat was replaced by a water-in-oil-in-water emulsion (W1/O/W2) prepared with olive oil (as lipid phase), polyglycerol ester of polyricinoleic acid (PGPR) a ...
DOI:
10.1016/j.foodchem.2013.02.097
PubMed:
23768366

13. Effect of recovery methods on the oxidative and physical stability of oil body emulsions

Author:
Karkani, Olga A.; Nenadis, Nikolaos; Nikiforidis, Constantinos V.; Kiosseoglou, Vassilis
Source:
Food chemistry 2013 v.139 no.1-4 pp. 640-648
ISSN:
0308-8146
Subject:
lipid content,   etc   ; polyphenols; dispersions; carrageenan; chemical precipitation; emulsions; heat treatment; beverages; ultrafiltration; lipid bodies; membrane proteins; protein composition; sucrose; corn; oxidative stability; antioxidants; creaming; green tea; pH; aqueous concentrates; centrifugation;     Show all 21 Subjects
Abstract:
... Three natural oil body emulsions of a similar fat content (∼5%), but differing in their protein composition were obtained from an aqueous maize germ extract. The first was prepared by concentrating the aqueous oil body extract with ultrafiltration to a fat content of ∼5%. The other two were prepared by initially recovering the oil bodies from the extract by centrifugation, either in the presence o ...
DOI:
10.1016/j.foodchem.2012.12.055
PubMed:
23561156

14. Impact of salt and lipid type on in vitro digestion of emulsified lipids

Author:
Hur, Sun Jin; Joo, Seon Tea; Lim, Beong Ou; Decker, Eric A.; McClements, Julian D.
Source:
Food chemistry 2011 v.126 no.4 pp. 1559-1564
ISSN:
0308-8146
Subject:
lipid content,   etc   ; corn oil; digestion; droplets; emulsions; enzymes; fatty acid composition; flocculation; free fatty acids; gastrointestinal system; in vitro digestion; lard; lipids; minerals; models; olive oil; particle size; sodium chloride; soybean oil; surfactants;     Show all 20 Subjects
Abstract:
... This study examined the effects of oil type and NaCl addition on the micro-structural changes that occur to emulsified lipids as they pass through a model gastrointestinal tract (GIT). Oil-in-water emulsions stabilized by a non-ionic surfactant (Tween 20) were prepared using different kinds of lipids (3% soybean oil, corn oil, olive oil or lard). The emulsified lipids were passed through an in vit ...
DOI:
10.1016/j.foodchem.2010.12.003
PubMed:
25213927

15. Physicochemical and sensory properties of healthier frankfurters as affected by walnut and fat content

Author:
Ayo, J.; Carballo, J.; Solas, M.T.; Jimenez-Colmenero, F.
Source:
Food chemistry 2008 v.107 no.4 pp. 1547-1552
ISSN:
0308-8146
Subject:
lipid content,   etc   ; nutrient content; hot dogs; hardness; gels; food composition; emulsions; walnuts; texture; food quality; animal fats and oils; ingredients; food acceptability; fat substitutes; microstructure; flavor; physicochemical properties; low fat foods; color; protein content;     Show all 20 Subjects
Abstract:
... This study evaluates the physicochemical and sensory properties of healthier frankfurters with 25% added walnut (WF) versus low-fat frankfurters (6% pork fat) (LF) and traditional frankfurters (18% pork fat) (NF). Results reveal that cooking losses were unaffected (p >or= 0.05) by the formulation of frankfurters. The addition of walnut led to higher (p < 0.05) redness and yellowness values, while ...
DOI:
10.1016/j.foodchem.2007.09.019