Improving encapsulation efficiency and stability of water-in-oil-in-water emulsions using a modified gum arabic (Acacia (sen) SUPER GUM™)

Food Hydrocolloids

Volumn 22, Issue 1, 2008, Pages 112-120

  Su, Jiahong ^a   Flanagan, John ^a   Singh, Harjinder ^a  

^a MASSEY UNIVERSITY   (New Zealand)

Author keywords

Double emulsions; Multiple emulsions; PGPR; Sodium caseinate; SUPER GUM

Indexed keywords

ADHESIVES; EFFICIENCY; EMULSIFICATION; EMULSIONS; OILS AND FATS; PH; SODIUM COMPOUNDS; WATERWORKS;

AQUEOUS PHASIS; DOUBLE EMULSIONS; ENCAPSULATION EFFICIENCY; GUM ARABIC; MULTIPLE EMULSIONS; POLYGLYCEROL ESTER OF POLYRICINOLEIC ACID; POLYGLYCEROL ESTERS; SODIUM CASEINATE; SUPER GUM™; WATER IN OIL IN WATER EMULSIONS;

PHASE SEPARATION;

ACACIA; ACACIA SENEGAL;

EID: 34347205557     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2007.03.005     Document Type: Article

References (28)

1. Al-Assaf S., Phillips G.O., Aoki H., and Sasaki Y. Characterisation and properties of acacia senegal (L.) willd. var. senegal with enhanced properties (Acacia (sen) SUPER GUM™): Part 1. Controlled maturation of acacia senegal var. senegal to increase viscoelasticity, produce a hydrogel form and convert a poor into a good emulsifier. Food Hydrocolloids 21 (2007) 319-328
2. Aoki H., Al-Assaf S., Katayama T., and Phillips G.O. Characterisation and properties of acacia senegal (l) willd. var. senegal with enhanced properties (Acacia (sen) SUPER GUM™): Part 2: Mechanism of the maturation process. Food Hydrocolloids 21 (2007) 329-337
3. Benichou A., Aserin T., and Garti N. Double emulsions stabilized with hybrids of natural polymers for entrapment and slow release of active matters. Advances in Colloid and Interface Science 108-109 (2004) 29-41
4. Dickinson E., Elverson D., and Murray B. On the film-forming and emulsion-stabilizing properties of gum arabic: Dilution and flocculation aspects. Food Hydrocolloids 3 (1989) 101-114
5. Dickinson E., Evison J., Owusu R.K., and Zhu Q. Studies of water-in-oil-in-water (W/O/W) multiple emulsions: Stabilization and controlled nutrient release. In: Dickinson E., and Walstra P. (Eds). Food colloids and polymers: Stability and mechanical properties (1993), Royal Society of Chemistry, London 276-279
6. Dickinson E., and Galazka V. Emulsifying behaviour of gum arabic. Part 1: Effect of the nature of the oil phase on the emulsion droplet-size distribution. Carbohydrate Polymers 14 (1991) 373-383
7. Dickinson E., Galazka V.B., and Anderson D.M.W. Emulsifying behaviour of gum-arabic. Part 2. Effect of the gum molecular-weight on the emulsion droplet-size distribution. Carbohydrate Polymers 14 (1991) 385-392
8. Dickinson E., Murray B., Stainsby G., and Anderson D.M.W. Surface activity and emulsifying behaviour of some acacia gums. Food Hydrocolloids 2 (1988) 477-490
9. Euston S.R., and Hirst R.L. The emulsifying properties of commercial milk protein products in simple oil-in-water emulsions and in a model food system. Journal of Food Science 65 (2000) 934-940
10. Evison, J., Dickinson, E., Owusu, R., & Williams, A. (1995). Formulation and properties of protein-stabilized water-in-oil-in-water multiple emulsions. Food Macromolecules and Colloids (Vol. 156, pp. 235-243). Leeds, UK: Special Publication-Royal Society of Chemistry.
11. Florence A., and Whitehill D. Stabilization of water-in-oil-in-water multiple emulsions. In: Shar D.O. (Ed). Macro and micro emulsions: Theory and application (1985), American Chemical Society, Washington 359-380
12. Garti N., Aserin A., and Cohen D. Mechanistic considerations on the release of electrolytes from multiple emulsions stabilized by BSA and nonionic surfactants. Journal of Controlled Release 29 (1994) 41-51
13. Hino T., Shimabayashi S., Tanaka M., Nakano M., and Okochi H. Improvement of encapsulation efficiency of water-in-oil-in-water emulsion with hypertonic inner aqueous phase. Journal of Microencapsulation 18 (2001) 19-28
14. Islam A.M., Phillips G.O., Sljivo A., Snowden M.J., and Williams P.A. A review of recent developments on the regulatory, structural and functional aspects of gum arabic. Food Hydrocolloids 11 (1997) 493-505
15. Koberstein-Hajda A., and Dickinson E. Stability of water-in-oil-in-water emulsions containing faba bean proteins. Food Hydrocolloids 10 (1996) 251-254
16. McNamee B.F., O'Riordan E.D., and O'Sullivan M. Emulsification and microencapsulation properties of gum arabic. Journal of Agricultural and Food Chemistry 46 (1998) 4551-4555
17. Omotosho J., Whateley T., Law T., and Florence A. The nature of the oil phase and the release of solutes from multiple (W/O/W) emulsions. Journal of Pharmacy and Pharmacology 38 (1986) 865-870
18. Randall R.C., Phillips G., and Williams P.A. The role of the proteinaceous component on the emulsifying properties of gum arabic. Food Hydrocolloids 2 (1988) 131-140
19. Randall R.C., Phillips G., and Williams P.A. Fractionation and characterization of gum from acacia-senegal. Food Hydrocolloids 3 (1989) 65-75
20. Snowden M.J., Phillips G., and Williams P.A. Functional characteristics of gum arabic. Food Hydrocolloids 1 (1987) 291-300
21. Street C.A., and Anderson D.M.W. Refinement of structures previously proposed for gum arabic and other acacia gum exudates. Talanta 30 (1983) 887-893
22. Su J., Flanagan J., Hemar Y., and Singh H. Synergistic effects of polyglycerol ester of polyricinoleic acid and sodium caseinate on the stabilisation of water-oil-water emulsions. Food Hydrocolloids 20 (2006) 261-268
23. Vaziri A., and Warburton B. Improved stability of W/O/W multiple emulsions by addition of hydrophilic colloid components in the aqueous phases. Journal of Microencapsulation 12 (1995) 1-5
24. Verbeken D., Dierckx S., and Dewettinck K. Exudate gums: Occurrence, production, and applications. Applied Microbiology and Biotechnology 63 (2003) 10-21
25. Williams P.A., Phillips G., and Stephen A.M. Sepctroscopic and molecular comparisons of three fractions from acacia senegal gum. Food Hydrocolloids 4 (1990) 303-311
26. Wilson R., Van Schie B., and Howes D. Overview of the preparation, use and biological studies on polyglycerol polyricinoleate (PGPR). Food and Chemical Toxicology 36 (1998) 711-718
27. Yadav M.p., Igartuburu J.M., Yan Y., and Norhnagel E.A. Chemical investigation of the structural basis of the emulsifying activity of gum arabic. Food Hydrocolloids 21 (2007) 297-308
28. Yu S.C., Bochot A., Cheron M., Seiller M., Grossiord J.L., Le Bas G., et al. Design and evaluation of an original o/w/o multiple emulsion containing natural cyclodextrins as the emulsifier. S.T.P. Pharma Sciences 9 (1999) 273-277