Influence of environmental stresses on stability of O/W emulsions containing cationic droplets stabilized by SDS-fish gelatin membranes

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 10, 2005, Pages 4236-4244

  Surh, Jeonghee ^a   Gu, Yeun Suk ^a   Decker, Eric A ^a   Mcclements, D Julian ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

potential; Emulsion; Gelatin; SDS; Stability

Indexed keywords

ZEA MAYS;

CATION; DODECYL SULFATE SODIUM; GELATIN;

ANIMAL; ARTICLE; ARTIFICIAL MEMBRANE; CHEMISTRY; DRUG STABILITY; ELECTRICITY; EMULSION; ENVIRONMENT; FISH; HEAT; OSMOLARITY; PARTICLE SIZE; PH; SOLUTION AND SOLUBILITY;

ANIMALS; CATIONS; DRUG STABILITY; ELECTROSTATICS; EMULSIONS; ENVIRONMENT; FISHES; GELATIN; HEAT; HYDROGEN-ION CONCENTRATION; MEMBRANES, ARTIFICIAL; OSMOLAR CONCENTRATION; PARTICLE SIZE; SODIUM DODECYL SULFATE; SOLUTIONS;

EID: 20844447366     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf047944i     Document Type: Article

References (47)

1. Dickinson, E. An Introduction to Food Colloids; Oxford Science Publishers: Oxford, U.K., 1992.
2. Walstra, P. Emulsion stability. In Encyclopedia of Emulsion Technology; Becher, P., Ed.; Marcel Dekker: New York, 1996.
3. Walstra, P. Disperse systems: Basic considerations. In Food Chemistry; Fennema, O. R., Ed.; Marcel Dekker: New York, 1996.
4. McClements, D. J. Food Emulsions: Principles, Practice and Techniques; CRC Press: Boca Raton, FL, 2005.
5. Friberg, S.; Larsson, K.; Sjoblom, J. Food Emulsions, 4th ed.; Marcel Dekker: New York, 2004.
6. Walstra, P. Principles of emulsion formation. Chem. Eng. Sci. 1993, 48, 333-350.
7. Walstra, P. Physical Chemistry of Foods; Marcel Dekker: New York, 2003.
8. Stang, M.; Karbstein, H.; Schubert, H. Adsorption kinetics of emulsifiers at oil-water interfaces and their effect on mechanical emulsification. Chem. Eng. Process. 1994, 33, 307.
9. Charlambous, G.; Doxastakis, G. Food Emulsifiers: Chemistry, Technology, Functional Properties and Applications; Elsevier: Amsterdam, The Netherlands, 1989.
10. Stauffer, C. E. Emulsifiers; Eagen Press: St. Paul, MN, 1999.
11. Krog, N. J.; Sparso, F. V. Food Emulsifiers: Their chemical and physical properties. In Food Emulsions; Friberg, S., Larsson, K., Sjoblom, J., Eds.; Marcel Dekker: New York, 2004; p 141.
12. Ogawa, S.; Decker, E. A.; McClements, D. J. Production and characterization of O/W emulsions containing droplets stabilized by lecithin-chitosan-pectin mutilayered membranes. J. Agric. Food Chem. 2004, 52, 3595-3600.
13. Ogawa, S.; Decker, E. A.; McClements, D. J. Production and characterization of O/W emulsions containing cationic droplets stabilized by lecithin-chitosan membranes. J. Agric. Food Chem. 2003, 51, 2806-2812.
14. Ogawa, S.; Decker, E. A.; McClements, D. J. Influence of environmental conditions on the stability of oil in water emulsions containing droplets stabilized by lecithin-chitosan membranes. J. Agric. Food Chem. 2003, 51, 5522-5527.
15. Moreau, L.; Kim, H. J.; Decker, E. A.; McClements, D. J. Production and characterization of oil-in-water emulsions containing droplets stabilized by beta-lactoglobulin-pectin membranes. J. Agric. Food Chem. 2003, 51, 6612-6617.
16. Gu, Y. S.; Decker, E. A.; McClements, D. J. Influence of pH and iota-carrageenan concentration on physicochemical properties and stability of beta-lactoglobulin-stabilized oil-in-water emulsions. J. Agric. Food Chem. 2004, 52, 3626-3632.
17. Aoki, T.; Decker, E. A.; McClements, D. J. Influence of environmental stresses on stability of O/W emulsions containing droplets stabilized by multilayered membranes produced by a layer-by-layer electrostatic deposition technique. Food Hydrocolloids 2005, 19, 209-220.
18. Gu, Y. S.; Decker, E. A.; McClements, D. J. Influence of pH and carrageenan type on properties of β-lactoglobulin stabilized oil-in-water emulsions. Food Hydrocolloids 2005, 19, 83-91.
19. Faldt, P.; Bergenstahl, B.; Claesson, P. M. Stabilization by chitosan of soybean oil emulsions coated with phospholipid and glycolic acid. Colloids Surf., A 1993, 71, 187-195.
20. Calvo, P.; Remunan-Lopez, C.; Vila-Jato, J. L.; Alonso, M. J. Development of positively charged colloidal drug carriers: chitosan-copolyester nanocapsules and submicron-emulsions. Colloid Polym. Sci. 1997, 275, 46-53.
21. Magdassi, S.; Bach, U.; Mumcuoglu, K. Y. Formation of positively charged microcapsules based on chitosan-lecithin interactions. J. Microencapsulation 1997, 14, 189-195.
22. Silvestre, M. P. C.; Decker, E. A.; McClements, D. J. Influence of copper on the stability of whey protein stabilized emulsions. Food Hydrocolloids 1999, 13, 419-424.
23. 2 concentrations. Food Res. Int. 2000, 33, 21-25.
24. Mei, L. Y.; Decker, E. A.; McClements, D. J. Evidence of iron association with emulsion droplets and its impact on lipid oxidation. J. Agric. Food Chem. 1998, 46, 5072-5077.
25. McClements, D. J.; Decker, E. Lipid oxidation in oil-in-water emulsions: Impact of molecular environment on chemical reactions in heterogeneous food system. J. Food Sci. 2000, 65, 1270-1282.
26. Silvestre, M. P. C.; Chaiyasit, W.; Brannan, R. G.; McClements, D. J.; Decker, E. A. Ability of surfactant headgroup size to alter lipid and antioxidant oxidation in oil-in-water emulsions. J. Agric. Food Chem. 2000, 48, 2057-2061.
27. Huidobro, A.; Montero, P.; Borderias, A. Emulsifying properties of an ultrafiltered protein from minced fish wash water. Food Chem. 1998, 61, 339-343.
28. Liceaga-Gesualdo, A. M.; Li-Chan, E. C. Y. Functional properties of fish protein hydrolysate from herring (Clupea harengus). J. Food Sci. 1999, 64, 1000-1004.
29. Kristinsson, H. G.; Rasco, B. A. Fish protein hydrolysates: production, biochemical, and functional properties. Crit. Rev. Food Sci. Nutr. 2000, 40, 43-81.
30. Sato, R.; Katayama, S.; Sawabe, T.; Saeki, H. Stability and emulsion-forming ability of water-soluble fish myofibrillar protein prepared by conjugation with alginate oligosaccharide. J. Agric. Food Chem. 2003, 57, 4376-4381.
31. Hu, M.; McClements, D. J.; Decker, E. A. Lipid oxidation in corn oil-in-water emulsions stabilized by casein, whey protein isolate, and soy protein isolate. J. Agric. Food Chem. 2003, 51, 1696-1700.
32. Dickinson, E.; Lopez, G. Comparison of the emulsifying properties of fish gelatin and commercial milk proteins. J. Food Sci. 2001, 66, 118-123.
33. Palanuwech, J.; Potineni, R.; Roberts, R. F.; Coupland, J. N. A method to determine free fat in emulsions. Food Hydrocolloids 2003, 17, 55-62.
34. Von Goeler, F.; Muthukumar, M. Adsorption of polyelectrolytes onto curved spheres. J. Chem. Phys. 1994, 100, 7796-7803.
35. Kong, K. Y.; Muthukumar, M. Monte Carlo study of adsorption of a polyelectrolyte onto charged spheres. J. Chem. Phys. 1998, 109, 1522-1527.
36. Jonsson, M.; Linse, P. Polyelectrolyte-macroion complexation: Effect of linear charge density and macroion charge. J. Chem. Phys. 2001, 115, 3406-3418.
37. Chodanowski, P.; Stoll, S. Polyelectrolyte adsorption on charged particles: Ionic concentration and particle size effects-A Monte Carlo approach. J. Chem. Phys. 2001, 115, 4951-4960.
38. Dobrynin, A. V. Effect of solvent quality on polyelectrolyte adsorption at an oppositely charged surface. J. Chem. Phys. 2001, 115, 8145-8153.
39. Dickinson, E. Hydrocolloids at interfaces and the influence on the properties of dispersed systems. Food Hydrocolloids 2003, 17, 25-39.
40. Guzey, D.; Kim, H. J.; McClements, D. J. Factors influencing the production of o/w emulsions stabilized by beta-lactoglobulinpectin membranes. Food Hydrocolloids 2004, 18, 967-975.
41. McClements, D. J. Protein-stabilized emulsions. Curr. Opin. Colloid Interface Sci. 2004, 9, 305-313.
42. Hunter, R. J. Foundations of Colloid Science; Oxford University Press: Oxford, U.K., 1986.
43. Kippax, P.; Sherwood, J. D.; McClements, D. J. Ultrasonic spectroscopy study of globule aggregation in parenteral fat emulsions containing calcium chloride. Langmuir 1999, 15, 1673-1678.
44. Lobo, L. Coalescence during emulsification; 3. Effect of gelatin on rupture and coalescence. J. Colloid Interface Sci. 2002, 254, 165-174.
45. Lobo, L.; Svereika, A. Coalescence during emulsification; 2. Role of small molecule surfactants. J. Colloid Interface Sci. 2003, 261, 498-507.
46. Israelachvili, J. N. Intermodular and Surface Forces; Academic Press: London, U.K., 1992.
47. Chanamai, R.; McClements, D. J. Depletion flocculation of beverage emulsions by gum arabic and modified starch. J. Food Sci. 2001, 66, 457-463.