☆ 4.6 Article

Characterization and stability of peppermint oil emulsions using polyglycerol esters of fatty acids and milk proteins as emulsifiers

JOURNAL OF FOOD SCIENCE (2021)

Related references

Note: Only part of the references are listed.

Article Chemistry, Physical

A deeper insight into the characteristics of double-layer oil-in-water emulsions stabilized by Persian gum and whey protein isolate

Mohammad Hadian et al.

Summary: This study used a layer by layer technique to develop double layer emulsions using whey protein isolate (WPI) and water-soluble fraction of Persian gum (WSPG). The stability of the emulsions was found to be influenced by the polysaccharide concentration and pH. Increasing the amount of WSPG improved the physical stability of the emulsions. The adsorption of WSPG onto WPI-stabilized oil droplets was confirmed, and WSPG was found to be an appropriate candidate for improving the physical stability of WPI-stabilized emulsions at pH values close to isoelectric point.

JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY (2022)

Add to Collection

Article Food Science & Technology

Influence of κ-carrageenan on the rheological behaviour of a model cake flour system

Min Huang et al.

Summary: This study found that varying concentrations of kappa-carrageenan affect the rheological properties of a model cake flour system, leading to increased firmness, higher resistance towards deformation, and delayed starch gelatinisation. The results highlight the potential application of carrageenan-containing materials in bakery products.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

Add to Collection

Article Chemistry, Applied

Kappa-carrageenan enhances the gelation and structural changes of egg yolk via electrostatic interactions with yolk protein

Min Huang et al.

Summary: The study found that the addition of x-carrageenan had an impact on the gelation properties of egg yolk, mainly through electrostatic interactions. The addition of x-C increased the average area of holes formed by yolk gelation and decreased the gelling points. FTIR spectroscopy confirmed the interactions between x-C and proteins.

FOOD CHEMISTRY (2021)

Add to Collection

Article Chemistry, Applied

Explore the interaction mechanism between zein and EGCG using multi-spectroscopy and molecular dynamics simulation methods

Chengzhi Liu et al.

Summary: The study investigated the binding mechanism of zein with EGCG, revealing that static quenching is the main interaction mode. Molecular dynamics simulation showed that EGCG prefers to bind to a pocket of zein formed by specific residues, with electrostatic and van der Waals interactions playing a dominant role in the binding. This research provides new insights into the interaction mechanism between zein and EGCG, which is crucial for developing plant protein as a tea polyphenol delivery system.

FOOD HYDROCOLLOIDS (2021)

Add to Collection

Article Chemistry, Applied

Preparation of ll-lactoglobulin/gum arabic complex nanoparticles for encapsulation and controlled release of EGCG in simulated gastrointestinal digestion model

Jian Gao et al.

Summary: The ll-LgGA complexes were prepared to encapsulate EGCG, forming stable nanoparticles with improved encapsulation efficiency and antioxidant performance. The complexes showed faster release in simulated intestinal fluid and were formed through various intramolecular interactions. XRD experiments confirmed the successful encapsulation of EGCG by ll-LgGA complexes, indicating great potential for protective delivery of sensitive bioactives.

FOOD CHEMISTRY (2021)

Add to Collection

Article Chemistry, Applied

Influence of seasonal variation and processing on protein glycation and oxidation in regular and hay milk

Michele Woelk et al.

Summary: Climate and feeding impact the composition of bovine milk, which is further altered by thermal treatment inducing oxidation and Maillard reactions. This study found similarities in protein modifications between regular and hay milk, as well as comparable effects of pasteurization and UHT treatment on both milk types. In particular, UHT treatment led to increased identification of modifications and relative quantities of lactosylated peptides.

FOOD CHEMISTRY (2021)

Add to Collection

Article Chemistry, Applied

Effect of pH, ionic strength, chitosan deacetylation on the stability and rheological properties of O/W emulsions formulated with chitosan/casein complexes

Fang Zhang et al.

Summary: The study focused on emulsions stabilized by chitosan/casein complexes and found that chitosan effectively improved emulsification activity and stability, with rheological properties primarily influenced by chitosan. The complexes showed shear resistance, rapid adsorption, and predominantly viscous characteristics, with stability depending on viscosity effects, rapid adsorption characteristics, and spatial effects of biopolymer structures.

FOOD HYDROCOLLOIDS (2021)

Add to Collection

Article Food Science & Technology

The regulation of sodium alginate on the stability of ovalbumin-pectin complexes for VD3 encapsulation and in vitro simulated gastrointestinal digestion study

Jian Gao et al.

Summary: The novel quaternary protein polysaccharide complexes, containing OVA, PEC, SA, and VD3, showed excellent stability and sustained-release performance for VD3, with good encapsulation efficiency and loading capacity. These complex nanoparticles have potential applications in the food and drug industry due to their stability and controlled release properties for vitamin D.

FOOD RESEARCH INTERNATIONAL (2021)

Add to Collection

Article Food Science & Technology

Fabrication of PGFE/CN-stabilized β-carotene-loaded peppermint oil nanoemulsions: Storage stability, rheological behavior and intelligent sensory analyses

Hujun Xie et al.

Summary: High stability nanoemulsions were prepared using a combination of PGFE and CN, and loaded with functional components such as peppermint oil and beta-carotene. The study showed that the nanoemulsions exhibited fine physical stability when the mass ratio of PGFE/CN was less than 0.5, and the beta-carotene nanoemulsions were pseudoplastic fluids. Intellligent sensory analyses using electronic sensory evaluation methods were effective in distinguishing various nanoemulsions with different emulsifier ratios.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

Add to Collection

Article Biophysics

Preparation of peppermint oil nanoemulsions: Investigation of stability, antibacterial mechanism and apoptosis effects

Qi Liu et al.

Summary: A nanoemulsion of peppermint oil was prepared using high speed shearing technology, showing stability and strong inhibitory effects on E. coli. The apoptosis rate of BEAS-2B cells treated with the nanoemulsion was less than 10%, suggesting potential applications in the future.

COLLOIDS AND SURFACES B-BIOINTERFACES (2021)

Add to Collection

Article Chemistry, Applied

Development of antifungal gelatin-based nanocomposite films functionalized with natamycin-loaded zein/casein nanoparticles

Xiepeng Mo et al.

Summary: This study demonstrated the fabrication and application of natamycin-loaded zein/casein composite nanoparticles to enhance the properties of gelatin films. The nanocomposite films showed significant improvements in physicochemical properties and antifungal activities, making them promising as innovative additives for food packaging materials.

FOOD HYDROCOLLOIDS (2021)

Add to Collection

Article Chemistry, Applied

Physicochemical stability and gastrointestinal fate of β-carotene-loaded oil-in-water emulsions stabilized by whey protein isolate-low acyl gellan gum conjugates

Majid Nooshkam et al.

Summary: This study found that emulsions stabilized by WPI-GG conjugate exhibit better physicochemical properties and resistance to environmental stress, but may affect the bioaccessibility of beta-carotene.

FOOD CHEMISTRY (2021)

Add to Collection

Article Chemistry, Physical

Investigation of interfacial composition and thermodynamic stability of 14-n-14/alcohol/oil/water microemulsions by dilution method

Chengzhi Liu et al.

Summary: The study investigated the interfacial composition and thermodynamic parameters of W/O 14-n-14/alcohol/oil/water microemulsions under different conditions. The long carbon chain of alcohol facilitated the formation of microemulsions, while a small number of linking groups in gemini surfactants was beneficial to the stability of microemulsions.

JOURNAL OF MOLECULAR LIQUIDS (2021)

Add to Collection

Article Chemistry, Applied

Development of ovalbumin-pectin nanocomplexes for vitamin D3 encapsulation: Enhanced storage stability and sustained release in simulated gastrointestinal digestion

Chuyue Xiang et al.

FOOD HYDROCOLLOIDS (2020)

Add to Collection

Article Chemistry, Applied

Novel pickering high internal phase emulsion gels stabilized solely by soy β-conglycinin

Yan-Teng Xu et al.

FOOD HYDROCOLLOIDS (2019)

Add to Collection

Article Agriculture, Multidisciplinary

Plant-Based Nanoparticles Prepared from Proteins and Phospholipids Consisting of a Core Multilayer-Shell Structure: Fabrication, Stability, and Foamability

Xing Chen et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2019)

Add to Collection

Article Chemistry, Applied

Characterisation of peppermint (Mentha piperita L.) essential oil encapsulates

Murat Yilmaztekin et al.

JOURNAL OF MICROENCAPSULATION (2019)

Add to Collection

Article Food Science & Technology

Rheological, thermal and microstructural properties of casein/κ-carrageenan mixed systems

Meng-xue Tang et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2019)

Add to Collection

Article Engineering, Chemical

The effect of denaturation degree of protein on the microstructure, rheology and physical stability of oil-in-water (O/W) emulsions stabilized by whey protein isolate

Nataly Dapueto et al.

JOURNAL OF FOOD ENGINEERING (2019)

Add to Collection

Article Agriculture, Multidisciplinary

Coencapsulation of (-)-Epigallocatechin-3-gallate and Quercetin in Particle-Stabilized W/O/W Emulsion Gels: Controlled Release and Bioaccessibility

Xing Chen et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)

Add to Collection

Article Agriculture, Multidisciplinary

Enzymatic Synthesis of Polyglycerol Fatty Acid Esters and Their Application as Emulsion Stabilizers

Bin Peng et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)

Add to Collection

Article Food Science & Technology

Enhancement of the solubility, stability and bioaccessibility of quercetin using protein-based excipient emulsions

Xing Chen et al.

FOOD RESEARCH INTERNATIONAL (2018)

Add to Collection

Article Engineering, Chemical

Fabrication and Characterization of Polyglycerol Fatty Acid Esters/Polyethylene Antifogging Film

L. -J. Wei et al.

JOURNAL OF FOOD PROCESS ENGINEERING (2017)

Add to Collection

Article Engineering, Chemical

Influence of soy lecithin concentration on the physical properties of whey protein isolate-stabilized emulsion and microcapsule formation

Shujie Wang et al.

JOURNAL OF FOOD ENGINEERING (2017)

Add to Collection

Article Chemistry, Physical

Synthesis Characterization and Application of Polyglycerol Esters of Fatty Acids: Biodegradable Surfactants

H. S. Usha et al.

JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY (2016)

Add to Collection

Article Chemistry, Applied

Ovalbumin/gum arabic-stabilized emulsion: Rheology, emulsion characteristics, and Raman spectroscopic study

Fuge Niu et al.

FOOD HYDROCOLLOIDS (2016)

Add to Collection

Article Chemistry, Applied

Covalent labelling of β-casein and its effect on the microstructure and physico-chemical properties of emulsions stabilized by β-casein and whey protein isolate

Meng Li et al.

FOOD HYDROCOLLOIDS (2016)

Add to Collection

Article Chemistry, Physical

Advances in the application of food emulsifier α-gel phases: Saturated monoglycerides, polyglycerol fatty acid esters, and their derivatives

Fan C. Wang et al.

JOURNAL OF COLLOID AND INTERFACE SCIENCE (2016)

Add to Collection

Article Chemistry, Physical

Studies on binding mechanism between carotenoids from sea buckthorn and thermally treated α-lactalbumin

Loredana Dumitrascu et al.

JOURNAL OF MOLECULAR STRUCTURE (2016)

Add to Collection

Article Chemistry, Applied

Multilayer emulsions as a strategy for linseed oil microencapsulation: Effect of pH and alginate concentration

Silvana A. Fioramonti et al.

FOOD HYDROCOLLOIDS (2015)

Add to Collection

Article Chemistry, Applied

Effects of rutin incorporation on the physical and oxidative stability of soy protein-stabilized emulsions

Zhumei Cui et al.

FOOD HYDROCOLLOIDS (2014)

Add to Collection

Article Biophysics

Physicochemical behaviour of WPI-stabilized emulsions in in vitro gastric and intestinal conditions

Jessie Li et al.

COLLOIDS AND SURFACES B-BIOINTERFACES (2013)

Add to Collection

Review Chemistry, Applied

Food proteins: A review on their emulsifying properties using a structure-function approach

Ricky S. H. Lam et al.

FOOD CHEMISTRY (2013)

Add to Collection

Article Chemistry, Applied

Andoxidant and emulsifying properties of potato protein hydrolysate in soybean oil-in-water emulsions

Yu Cheng et al.

FOOD CHEMISTRY (2010)

Add to Collection

Review Biochemistry & Molecular Biology

Structuring food emulsions in the gastrointestinal tract to modify lipid digestion

Harjinder Singh et al.

PROGRESS IN LIPID RESEARCH (2009)

Add to Collection

Article Materials Science, Multidisciplinary

MICROEMULSIONS WITH NONIONIC SURFACTANTS AND MIXED OILS

Monzer Fanun

SOFT MATERIALS (2009)

Add to Collection

Article Chemistry, Physical

Influence of pH on colloidal properties and surface activity of polyglycerol fatty acid ester vesicles

N. Duerr-Auster et al.

JOURNAL OF COLLOID AND INTERFACE SCIENCE (2008)

Add to Collection

Article Engineering, Chemical

Application of multi-component biopolymer layers to improve the freeze-thaw stability of oil-in-water emulsions:: β-lactoglobulin-ι-carrageenan-gelatin

Yeun Suk Gu et al.

JOURNAL OF FOOD ENGINEERING (2007)

Add to Collection

Article Food Science & Technology

Influence of emulsifier type on in vitro digestibility of lipid droplets by pancreatic lipase

Saehun Mun et al.

FOOD RESEARCH INTERNATIONAL (2007)

Add to Collection

Article Chemistry, Applied

Characterization of β-lactoglobulin-sodium alginate interactions in aqueous solutions:: A calorimetry, light scattering, electrophoretic mobility and solubility study

T Harnsilawat et al.

FOOD HYDROCOLLOIDS (2006)

Add to Collection

Article Chemistry, Applied

Influence of pH and carrageenan type on properties of beta-lactoglobulin stabilized oil-in-water emulsions

YS Gu et al.

FOOD HYDROCOLLOIDS (2005)

Add to Collection

Article Biophysics

Influences of fatty acid moiety and esterification of polyglycerol fatty acid esters on the crystallization of palm mid fraction in oil-in-water emulsion

M Sakamoto et al.

COLLOIDS AND SURFACES B-BIOINTERFACES (2004)

Add to Collection

Review Chemistry, Physical

Protein-stabilized emulsions

DJ McClements

CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2004)

Add to Collection

Article Agriculture, Multidisciplinary

Lipid oxidation in corn oil-in-water emulsions stabilized by casein, whey protein isolate, and soy protein isolate

M Hu et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)

Add to Collection

Article Biochemistry & Molecular Biology

Crystal structure of soybean proglycinin alaB1b homotrimer

M Adachi et al.

JOURNAL OF MOLECULAR BIOLOGY (2001)

Add to Collection

© Peeref 2019-2024. All rights reserved.