Improving the Physical and Oxidative Stability of Emulsions Using Mixed Emulsifiers: Casein-Octenyl Succinic Anhydride Modified Starch Combinations
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Emulsion Preparation
2.3. Physicochemical Stability of Emulsions Evaluation
2.4. Particle Size, Polydispersity Index (PDI), and ζ-Potential Measurements
2.5. Fourier Transform Infrared (FTIR) Spectroscopy Measurement
2.6. Interfacial Layer Thickness Measurement
2.7. Morphology Measurement
2.8. Tribological Measurement
2.9. Statistical Analysis
3. Results and Discussion
3.1. Effect of Variables on the Formation and Stabilization of Nanoemulsions
3.1.1. Effect of the Casein/OSAS Weight Ratio
3.1.2. Effect of Other Formulation Parameters
3.1.3. Effect of Process Parameters
3.2. Comparison of the Physical and Oxidative Stability of Emulsions Prepared with Various Emulsifiers
3.2.1. Particle Size and Morphology
3.2.2. Influence of pH
3.2.3. Influence of Ionic Strength
3.2.4. Influence of Storage Conditions
3.2.5. Tribological Behaviors
4. Conclusions
Author Contributions
Funding
Conflicts of Interest
References
- McClements, D.J. Nanoscale nutrient delivery systems for food applications: Improving bioactive dispersibility, stability, and bioavailability. J. Food Sci. 2015, 80, 1602–1611. [Google Scholar] [CrossRef] [PubMed]
- Garrastazu Pereira, G.; Rawling, T.; Pozzoli, M.; Pazderka, C.; Chen, Y.; Dunstan, C.R.; Murray, M.; Sonvico, F. Nanoemulsion-Enabled Oral Delivery of Novel Anticancer ω-3 Fatty Acid Derivatives. Nanomaterials 2018, 8, 825. [Google Scholar] [CrossRef] [PubMed]
- Krstonošić, V.; Dokić, L.; Nikolić, I.; Milanović, M. Influence of xanthan gum on oil-in-water emulsion characteristics stabilized by OSA starch. Food Hydrocoll. 2015, 45, 9–17. [Google Scholar] [CrossRef]
- Ozturk, B.; McClements, D.J. Progress in natural emulsifiers for utilization in food emulsions. Curr. Opin. Food Sci. 2016, 7, 1–6. [Google Scholar] [CrossRef]
- Weigel, F.; Weiss, J.; Decker, E.A.; McClements, D.J. Lutein-enriched emulsion-based delivery systems: Influence of emulsifiers and antioxidants on physical and chemical stability. Food Chem. 2018, 242, 395–403. [Google Scholar] [CrossRef] [PubMed]
- McClements, D.J. Protein-stabilized emulsions. Curr. Opin. Colloid Interface Sci. 2004, 9, 305–313. [Google Scholar] [CrossRef]
- Liu, Y.; Hou, Z.; Lei, F.; Chang, Y.; Gao, Y. Investigation into the bioaccessibility and microstructure changes of β-carotene emulsions during in vitro digestion. Innov. Food Sci. Emerg. Technol. 2012, 15, 86–95. [Google Scholar] [CrossRef]
- Lu, W.; Kelly, A.; Miao, S. Bioaccessibility and cellular uptake of β-carotene encapsulated in model O/W emulsions: Influence of initial droplet size and emulsifiers. Nanomaterials 2017, 7, 282. [Google Scholar] [CrossRef]
- Chen, B.; Li, H.; Ding, Y.; Rao, J. Improvement of physicochemical stabilities of emulsions containing oil droplets coated by non-globular protein–beet pectin complex membranes. Food Res. Int. 2011, 44, 1468–1475. [Google Scholar] [CrossRef]
- Kharat, M.; Zhang, G.; McClements, D.J. Stability of curcumin in oil-in-water emulsions: Impact of emulsifier type and concentration on chemical degradation. Food Res. Int. 2018, 111, 178–186. [Google Scholar] [CrossRef]
- Evans, M.; Ratcliffe, I.; Williams, P.A. Emulsion stabilisation using polysaccharide–protein complexes. Curr. Opin. Colloid Interface Sci. 2013, 18, 272–282. [Google Scholar] [CrossRef]
- Yildiz, G.; Ding, J.; Andrade, J.; Engeseth, N.J.; Feng, H. Effect of plant protein-polysaccharide complexes produced by mano-thermo-sonication and pH-shifting on the structure and stability of oil-in-water emulsions. Innov. Food Sci. Emerg. Technol. 2018, 47, 317–325. [Google Scholar] [CrossRef]
- Shrestha, S.; Sadiq, M.B.; Anal, A.K. Culled banana resistant starch-soy protein isolate conjugate based emulsion enriched with astaxanthin to enhance its stability. Int. J. Biol. Macromol. 2018, 120, 449–459. [Google Scholar] [CrossRef] [PubMed]
- Yang, Y.; Cui, S.W.; Gong, J.; Guo, Q.; Wang, Q.; Hua, Y. A soy protein-polysaccharides Maillard reaction product enhanced the physical stability of oil-in-water emulsions containing citral. Food Hydrocoll. 2015, 48, 155–164. [Google Scholar] [CrossRef]
- Ozturk, B.; Argin, S.; Ozilgen, M.; McClements, D.J. Formation and stabilization of nanoemulsion-based vitamin E delivery systems using natural biopolymers: Whey protein isolate and gum arabic. Food Chem. 2015, 188, 256–263. [Google Scholar] [CrossRef] [PubMed] [Green Version]
- Qiu, C.; Zhao, M.; McClements, D.J. Improving the stability of wheat protein-stabilized emulsions: Effect of pectin and xanthan gum addition. Food Hydrocoll. 2015, 43, 377–387. [Google Scholar] [CrossRef]
- Bouyer, E.; Mekhloufi, G.; Rosilio, V.; Grossiord, J.L.; Agnely, F. Proteins, polysaccharides, and their complexes used as stabilizers for emulsions: Alternatives to synthetic surfactants in the pharmaceutical field? Int. J. Pharm. 2012, 436, 359–378. [Google Scholar] [CrossRef] [PubMed]
- Li, Q.; Wang, Z.; Dai, C.; Wang, Y.; Chen, W.; Ju, X.; Yuan, J.; He, R. Physical stability and microstructure of rapeseed protein isolate/gum Arabic stabilized emulsions at alkaline pH. Food Hydrocoll. 2019, 88, 50–57. [Google Scholar] [CrossRef]
- Chen, X.; Li, W.; Zhao, Q.; Selomulya, C.; Zhu, X.; Xiong, H. Physical and oxidative stabilities of O/W emulsions formed with rice dreg protein hydrolysate: Effect of xanthan gum rheology. Food Bioprocess Technol. 2016, 9, 1380–1390. [Google Scholar] [CrossRef]
- Xu, X.; Liu, W.; Luo, L.; Liu, C.; McClements, D.J. Influence of anionic polysaccharides on the physical and oxidative stability of hydrolyzed rice glutelin emulsions: Impact of polysaccharide type and pH. Food Hydrocoll. 2017, 72, 185–194. [Google Scholar] [CrossRef]
- Agama-Acevedo, E.; Bello-Perez, L.A. Starch as an emulsions stability: The case of octenyl succinic anhydride (OSA) starch. Curr. Opin. Food Sci. 2017, 13, 78–83. [Google Scholar] [CrossRef]
- Liu, W.; Li, Y.; Chen, M.; Xu, F.; Zhong, F. Stabilizing oil-in-water emulsion with amorphous and granular octenyl succinic anhydride modified starches. J. Agric. Food Chem. 2018, 66, 9301–9308. [Google Scholar] [CrossRef] [PubMed]
- Xu, Y.; Wang, C.; Fu, X.; Huang, Q.; Zhang, B. Effect of pH and ionic strength on the emulsifying properties of two Octenylsuccinate starches in comparison with gum Arabic. Food Hydrocoll. 2018, 76, 96–102. [Google Scholar] [CrossRef]
- Ozturk, B.; Argin, S.; Ozilgen, M.; McClements, D.J. Formation and stabilization of nanoemulsion-based vitamin E delivery systems using natural surfactants: Quillaja saponin and lecithin. J. Food Eng. 2015, 142, 57–63. [Google Scholar] [CrossRef]
- Zhong, J.; Wang, Q.; Qin, X. Improving the stability of phosphatidylcholine-enhanced nanoemulsions using octenyl succinic anhydride-modified starch. Int. J. Biol. Macromol. 2018, 120, 1500–1507. [Google Scholar] [CrossRef] [PubMed]
- Sharif, H.R.; Williams, P.R.; Sharif, M.K.; Khan, M.A.; Majeed, H.; Safdar, W.; Shamoon, M.; Zhong, F. Influence of OSA-starch on the physico chemical characteristics of flax seed oil-eugenol nanoemulsions. Food Hydrocoll. 2017, 66, 365–377. [Google Scholar] [CrossRef]
- Zhong, J.; Yang, R.; Cao, X.; Liu, X.; Qin, X. Improved physicochemical properties of yogurt fortified with fish oil/γ-oryzanol by nanoemulsion technology. Molecules 2018, 23, 56. [Google Scholar] [CrossRef] [PubMed]
- Zhong, J.; Liu, X.; Wang, Y.; Qin, X.; Li, Z. γ-Oryzanol nanoemulsions produced by a low-energy emulsification method: An evaluation of process parameters and physicochemical stability. Food Funct. 2017, 8, 2202–2211. [Google Scholar] [CrossRef] [PubMed]
- ISO 6886: Animal and Vegetable Fats and Oils-Determination of Anisidine Value; International Organisation for Standardisation: Geneva, Switzerland, 2010.
- Liu, Y.; Yadav, M.P.; Yin, L. Enzymatic catalyzed corn fiber gum-bovine serum albumin conjugates: Their interfacial adsorption behaviors in oil-in-water emulsions. Food Hydrocoll. 2018, 77, 986–994. [Google Scholar] [CrossRef]
- Malone, M.E.; Appelqvist, I.A.M.; Norton, I.T. Oral behaviour of food hydrocolloids and emulsions. Part 1. Lubrication and deposition considerations. Food Hydrocoll. 2003, 17, 763–773. [Google Scholar] [CrossRef]
- Benelhadj, S.; Gharsallaoui, A.; Degraeve, P.; Attia, H.; Ghorbel, D. Effect of pH on the functional properties of Arthrospira (Spirulina) platensis protein isolate. Food Chem. 2016, 194, 1056–1063. [Google Scholar] [CrossRef] [PubMed]
- Thaiphanit, S.; Schleining, G.; Anprung, P. Effects of coconut (Cocos nucifera L.) protein hydrolysates obtained from enzymatic hydrolysis on the stability and rheological properties of oil-in-water emulsions. Food Hydrocoll. 2016, 60, 252–264. [Google Scholar] [CrossRef]
- Gu, F.L.; Kim, J.M.; Abbas, S.; Zhang, X.M.; Xia, S.Q.; Chen, Z.X. Structure and antioxidant activity of high molecular weight Maillard reaction products from casein–glucose. Food Chem. 2010, 120, 505–511. [Google Scholar] [CrossRef]
- Abbas, S.; Hayat, K.; Karangwa, E.; Bashari, M.; Zhang, X. An overview of ultrasound-assisted food-grade nanoemulsions. Food Eng. Rev. 2013, 5, 139–157. [Google Scholar] [CrossRef]
- Komaiko, J.S.; McClements, D.J. Formation of food-grade nanoemulsions using low-energy preparation methods: A review of available methods. Compr. Rev. Food Sci. Food Saf. 2016, 15, 331–352. [Google Scholar] [CrossRef]
- Chanamai, R.; McClements, D.J. Comparison of gum arabic, modified starch, and whey protein isolate as emulsifiers: Influence of pH, CaCl2 and temperature. J. Food Sci. 2002, 67, 120–125. [Google Scholar] [CrossRef]
- Gu, Y.S.; Regnier, L.; McClements, D.J. Influence of environmental stresses on stability of oil-in-water emulsions containing droplets stabilized by beta-lactoglobulin-iota-carrageenan membranes. J. Colloid Interface Sci. 2005, 286, 551–558. [Google Scholar] [CrossRef]
- Xu, X.; Luo, L.; Liu, C.; McClements, D.J. Utilization of anionic polysaccharides to improve the stability of rice glutelin emulsions: Impact of polysaccharide type, pH, salt, and temperature. Food Hydrocoll. 2017, 64, 112–122. [Google Scholar] [CrossRef]
- Niu, F.; Zhou, J.; Niu, D.; Wang, C.; Liu, Y.; Su, Y.; Yang, Y. Synergistic effects of ovalbumin/gum arabic complexes on the stability of emulsions exposed to environmental stress. Food Hydrocoll. 2015, 47, 14–20. [Google Scholar] [CrossRef]
- Su, J.; Guo, Q.; Mao, L.; Gao, Y.; Yuan, F. Effect of gum arabic on the storage stability and antibacterial ability of β-lactoglobulin stabilized d-limonene emulsion. Food Hydrocoll. 2018, 84, 75–83. [Google Scholar] [CrossRef]
- Cheong, A.M.; Tan, C.P.; Nyam, K.L. Physicochemical, oxidative and anti-oxidant stabilities of kenaf seed oil-in-water nanoemulsions under different storage temperatures. Ind. Crops Prod. 2017, 95, 374–382. [Google Scholar] [CrossRef]
- Polavarapu, S.; Oliver, C.M.; Ajlouni, S.; Augustin, M.A. Physicochemical characterisation and oxidative stability of fish oil and fish oil–extra virgin olive oil microencapsulated by sugar beet pectin. Food Chem. 2011, 127, 1694–1705. [Google Scholar] [CrossRef]
- Shi, Y.; Liang, R.; Chen, L.; Liu, H.; Goff, H.D.; Ma, J.; Zhong, F. The antioxidant mechanism of Maillard reaction products in oil-in-water emulsion system. Food Hydrocoll. 2019, 87, 582–592. [Google Scholar] [CrossRef]
- Díaz, M.; Decker, E.A. Antioxidant mechanisms of caseinophosphopeptides and casein hydrolysates and their application in ground beef. J. Agric. Food Chem. 2004, 52, 8208–8213. [Google Scholar] [CrossRef] [PubMed]
- Gallaher, J.J.; Hollender, R.; Peterson, D.G.; Roberts, R.F.; Coupland, J.N. Effect of composition and antioxidants on the oxidative stability of fluid milk supplemented with an algae oil emulsion. Int. Dairy J. 2005, 15, 333–341. [Google Scholar] [CrossRef]
- Gaucheron, F.; Famelart, M.H.; Graët, Y.L. Iron-supplemented caseins: Preparation, physicochemical characterization and stability. J. Dairy Res. 1996, 63, 233–243. [Google Scholar] [CrossRef]
- Anvari, M.; Joyner, H.S. Effect of fish gelatin and gum arabic interactions on concentrated emulsion large amplitude oscillatory shear behavior and tribological properties. Food Hydrocoll. 2018, 79, 518–525. [Google Scholar] [CrossRef]
- Nguyen, P.T.M.; Kravchuk, O.; Bhandari, B.; Prakash, S. Effect of different hydrocolloids on texture, rheology, tribology and sensory perception of texture and mouthfeel of low-fat pot-set yoghurt. Food Hydrocoll. 2017, 72, 90–104. [Google Scholar] [CrossRef] [Green Version]
- Chojnicka-Paszun, A.; de Jongh, H.H.J. Friction properties of oral surface analogs and their interaction with polysaccharide/MCC particle dispersions. Food Res. Int. 2014, 62, 1020–1028. [Google Scholar] [CrossRef]
Factors | Casein/OSAS Weight Ratio (Total Mass Fraction of 7%) | MCTs/Fish Oil Weight Ratio | Oil Phase Concentration | Ultrasonic Time (min) * | Ultrasonic Power (W) |
---|---|---|---|---|---|
Casein/OSAS weight ratio | 0:10, 2:8, 5:5, 8:2, 10:0 | 5:5 | 4% | 6 | 480 |
MCTs/fish oil weight ratio | 8:2 | 0:10, 2:8, 5:5, 7:3, 8:2 | 4% | 6 | 480 |
Oil phase concentration | 8:2 | 0:10 | 1%, 2%, 3%, 4%, 5% | 6 | 480 |
Ultrasonic time | 8:2 | 0:10 | 1% | 2, 6, 10, 14, 18, 22 | 480 |
Ultrasonic power | 8:2 | 0:10 | 1% | 22 | 120, 240, 360, 480, 600 |
© 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
Share and Cite
Yang, L.; Qin, X.; Kan, J.; Liu, X.; Zhong, J. Improving the Physical and Oxidative Stability of Emulsions Using Mixed Emulsifiers: Casein-Octenyl Succinic Anhydride Modified Starch Combinations. Nanomaterials 2019, 9, 1018. https://doi.org/10.3390/nano9071018
Yang L, Qin X, Kan J, Liu X, Zhong J. Improving the Physical and Oxidative Stability of Emulsions Using Mixed Emulsifiers: Casein-Octenyl Succinic Anhydride Modified Starch Combinations. Nanomaterials. 2019; 9(7):1018. https://doi.org/10.3390/nano9071018
Chicago/Turabian StyleYang, Liu, Xiaoli Qin, Jianquan Kan, Xiong Liu, and Jinfeng Zhong. 2019. "Improving the Physical and Oxidative Stability of Emulsions Using Mixed Emulsifiers: Casein-Octenyl Succinic Anhydride Modified Starch Combinations" Nanomaterials 9, no. 7: 1018. https://doi.org/10.3390/nano9071018