Influence of Biopolymer Emulsifier Type on Formation and Stability of Rice Bran Oil-in-Water Emulsions: Whey Protein, Gum Arabic, and Modified Starch

Journal of Food Science

Volumn 76, Issue 1, 2011, Pages

  Charoen, Ratchanee ^a   Jangchud, Anuvat ^a   Jangchud, Kamolwan ^a   Harnsilawat, Thepkunya ^a   Naivikul, Onanong ^a   McClements, David Julian ^b  

^a KASETSART UNIVERSITY   (Thailand)

^b UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Emulsions; Gum arabic; Modified starch; Rice bran oil; Stability; Whey protein

Indexed keywords

ANTIOXIDANT; DRUG DERIVATIVE; EMULSIFYING AGENT; FOOD ADDITIVE; GUM ARABIC; MILK PROTEIN; OCTENYL SUCCINIC ANHYDRIDE MODIFIED STARCH; OCTENYL SUCCINIC ANHYDRIDE-MODIFIED STARCH; RICE BRAN OIL; SODIUM CHLORIDE; STARCH; VEGETABLE OIL; WHEY PROTEIN;

ARTICLE; CHEMICAL PHENOMENA; CHEMISTRY; COMPARATIVE STUDY; DIET SUPPLEMENTATION; EMULSION; ESTERIFICATION; HEAT; OSMOLARITY; PH; PLANT SEED; RICE;

ANTIOXIDANTS; EMULSIFYING AGENTS; EMULSIONS; ESTERIFICATION; FOOD ADDITIVES; FOOD, FORTIFIED; GUM ARABIC; HOT TEMPERATURE; HYDROGEN-ION CONCENTRATION; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; MILK PROTEINS; ORYZA SATIVA; OSMOLAR CONCENTRATION; PLANT OILS; SEEDS; SODIUM CHLORIDE; STARCH;

ACACIA SENEGAL;

EID: 78651460546     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01959.x     Document Type: Article

References (49)

1. Al-Assaf S, Phillips GO. 2008. Characterization and prediction of emulsification performance of acacia gums. Lc Gc North America 26(2):196-200.
2. Al-Assaf S, Sakata M, McKenna C, Aoki H, Phillips GO. 2009. Molecular associations in acacia gums. Struct Chem 20(2):325-36.
3. Arima S, Ogawa A, Ueno S, Sato K. 2009. Sucrose fatty acid esters on emulsion stability at chilled temperatures of oil-in-water emulsion. J Jpn Soc Food Sci Technol Nippon Shokuhin Kagaku Kogaku Kaishi 56(4):236-43.
4. Castellani O, Guibert D, Al-Assaf S, Axelos M, Phillips GO, Anton M. 2010. Hydrocolloids with emulsifying capacity. Part 1-Emulsifying properties and interfacial characteristics of conventional (Acacia senegal (L.) Willd. var. senegal) and matured (Acacia (sen) SUPER GUM (TM)) Acacia senegal. Food Hydrocolloids 24(2-3):193-9.
5. Chanamai R, McClements DJ. 2002. Comparison of gum arabic, modified starch, and whey protein isolate as emulsifiers: influence of pH, CaCl2 and temperature. J Food Sci 67(1):120-5.
6. Dalgleish DG. 1997. Adsorption of protein and the stability of emulsions. Trends Food Sci Technol 8(1):1-6.
7. Demetriades K, Coupland JN, McClements DJ. 1997. Physical properties of whey protein stabilized emulsions as related to pH and NaCl. J Food Sci 62(2):342-7.
8. Demetriades K, McClements DJ. 1998. Influence of pH and heating on physicochemical properties of whey protein-stabilized emulsions containing a nonionic surfactant. J Agric Food Chem 46(10):3936-42.
9. Demetriades K, McClements DJ. 2000. Influence of sodium dodecyl sulfate on the physicochemical properties of whey protein-stabilized emulsions. Colloids Surf A Physicochem Eng Asp 161(3):391-400.
10. Dickinson E. 2002. Food colloids. Curr Opin Colloid Interface Sci 7(5-6):410-12.
11. Dickinson E. 2003. Hydrocolloids at interfaces and the influence on the properties of dispersed systems. Food Hydrocolloids 17(1):25-39.
12. Erni P, Windhab EJ, Gunde R, Graber M, Pfister B, Parker A, Fischer P. 2007. Interfacial rheology of surface-active blopolymers: acacia senegal gum versus hydrophobically modifed starch. Biomacromolecules 8(11):3458-66.
13. Garti N, Leser ME. 2001. Emulsification properties of hydrocolloids. Polym Adv Technol 12(1-2):123-35.
14. Ghosh M. 2007. Review on recent trends in rice bran oil processing. J Am Oil Chem Society 84(4):315-24.
15. Given PS. 2009. Encapsulation of flavors in emulsions for beverages. Curr Opin Colloid Interface Sci 14(1):43-7.
16. Gunstone FD, Harwood JL, Padley FB. 1994. The lipid handbook, 2nd ed. London Chapman & Hall.
17. Guzey D, McClements DJ. 2007. Impact of electrostatic interactions on formation and stability of emulsions containing oil droplets coated by beta-lactoglobulin-pectin complexes. J Agric Food Chem 55(2):475-85.
18. Hu M, McClements DJ, Decker EA. 2003. Impact of whey protein emulsifiers on the oxidative stability of salmon oil-in-water emulsions. J Agric Food Chem 51(5):1435-9.
19. Ismail M, Al-Naqeeb G, bin Mamat WAA, Ahmad Z. 2010. Gamma-oryzanol rich fraction regulates the expression of antioxidant and oxidative stress related genes in stressed rat's liver. Nutr Metab 7(23):1-13.
20. Israelachvili J. 1992. Intermolecular and surface forces, 2nd ed. London, U.K. Academic Press.
21. Jafari SM, Assadpoor E, He YH, Bhandari B. 2008. Re-coalescence of emulsion droplets during high-energy emulsification. Food Hydrocolloids 22(7):1191-202.
22. Juliano C, Cossu M, Alamanni MC, Piu L. 2005. Antioxidant activity of gamma-oryzanol: mechanism of action and its effect on oxidative stability of pharmaceutical oils. Int J Pharm 299(1-2):146-54.
23. Khan MA, Shahidi F. 2000. Oxidative stability of stripped and nonstripped borage and evening primrose oils and their emulsions in water. J Am Oil Chem Soc 77(9):963-8.
24. Kim HJ, Decker EA, McClements DJ. 2002. Role of postadsorption conformation changes of beta-lactoglobulin on its ability to stabilize oil droplets against flocculation during heating at neutral pH. Langmuir 18(20):7577-83.
25. Kim HJ, Decker EA, McClements DJ. 2004. Comparison of droplet flocculation in hexadecane oil-in-water emulsions stabilized by beta-lactoglobulin at pH 3 and 7. Langmuir 20(14):5753-8.
26. Kim HJ, Decker EA, McClements DJ. 2005. Influence of protein concentration and order of addition on thermal stability of beta-lactoglobulin stabilized n-hexadecane oil-in-water emulsions at neutral pH. Langmuir 21(1):134-9.
27. Kulmyrzaev A, Chanamai R, McClements DJ. 2000. Influence of pH and CaCl2 on the stability of dilute whey protein stabilized emulsions. Food Res Intl 33(1):15-20.
28. Martinez I, Partal P, Munoz J, Gallegos C. 2003. Influence of thermal treatment on the flow of starch-based food emulsions. Eur Food Res Technol 217(1):17-22.
29. McClements DJ. 2005. Food emulsions: principles, practice, and techniques, 2nd ed. Boca Raton CRC Press.
30. McClements DJ, Decker EA. 2000. Lipid oxidation in oil-in-water emulsions: impact of molecular environment on chemical reactions in heterogeneous food systems. J Food Sci 65(8):1270-82.
31. Mirhosseini H, Tan CP, Taherian AR. 2008. Effect of glycerol and vegetable oil on physicochemical properties of Arabic gum-based beverage emulsion. Eur Food Res Technol 228(1):19-28.
32. Monahan FJ, McClements DJ, German JB. 1996. Disulfide-mediated polymerization reactions and physical properties of heated WPI-stabilized emulsions. J Food Sci 61(3):504-9.
33. Moreau RA, Whitaker BD, Hicks KB. 2002. Phytosterols, phytostanols, and their conjugates in foods: structural diversity, quantitative analysis, and health-promoting uses. Prog Lipid Res 41(6):457-500.
34. Naivikul O, Klinkesorn U, Santiwattana P. 2008. Rice bran oil, 1st ed. Bangkok, Thailand The Natl. Innovation Agency (NIA).
35. Nakauma M, Funami T, Noda S, Ishihara S, Al-Assaf S, Nishinari K, Phillips GO. 2008. Comparison of sugar beet pectin, soybean soluble polysaccharide, and gum arabic as food emulsifiers. 1. Effect of concentration, pH, and salts on the emulsifying properties. Food Hydrocolloids 22(7):1254-67.
36. Orthoefer FT, Eastman J. 2004. Rice bran oil. In: Champagne, ET, editor. Rice: chemistry and technology. 2nd ed. Minnesota: American Assn. of Cereal Chemists, Inc. p 569-85.
37. Padala SR, Williams PA, Phillips GO. 2009. Adsorption of gum arabic, egg white protein, and their mixtures at the oil-water interface in limonene oil-in-water emulsions. J Agric Food Chem 57(11):4964-73.
38. Ray AK, Bird PB, Iacobucci GA, Clark Jr BC. 1995. Functionality of gum arabic. Fractionation, characterization and evaluation of gum fractions in citrus oil emulsions and model beverages. Food Hydrocolloids 9(2):123-31.
39. Sen CK, Khanna S, Roy S. 2007. Tocotrienols in health and disease: the other half of the natural vitamin E family. Mol Asp Med 28(5-6):692-728.
40. Tan C. 2004. Beverage emulsions. In Friberg SE, Larsson K, Sjoblom J, editors. Food emulsions. 4th ed. New York Marcel Decker. p 485-524.
41. Tan CT. 1997. Beverage emulsions. In: Friberg SE, editor. Food emulsions. 3rd ed. New York Marcel Dekker. p 491-524.
42. Tcholakova S, Denkov ND, Danner T. 2004. Role of surfactant type and concentration for the mean drop size during emulsification in turbulent flow. Langmuir 20(18):7444-58.
43. Tcholakova S, Denkov ND, Sidzhakova D, Ivanov IB, Campbell B. 2003. Interrelation between drop size and protein adsorption at various emulsification conditions. Langmuir 19(14):5640-9.
44. Trubiano PC. 1995. The role of specialty food starches in flavor encapsulation. Flavor Technol 610:244-53.
45. Van Hoed V, Depaemelaere G, Ayala J, Santiwattana P, Verhe R, De Greyt W. 2006. Influence of chemical refining on the major and minor components of rice brain oil. J Am Oil Chem Soc 83(4):315-21.
46. Vieno P, David GL, Tatu AM, Jari T, Anna-Maija L. 2000. Plant sterols: biosynthesis, biological function and their importance to human nutrition. J Sci Food Agric 80(7):939-66.
47. Walstra P. 1993. Principles of emulsion formation. Chem Eng Sci 48:397-436.
48. Walstra P. 2003. Physical chemistry of foods. New York, N.Y.:Marcel Decker.
49. Wilde PJ. 2000. Interfaces: their role in foam and emulsion behaviour. Curr Opin Colloid Interface Sci 5(3-4):176-81.