Freeze-thaw stability of lecithin and modified starch-based nanoemulsions

Food Hydrocolloids

Volumn 25, Issue 5, 2011, Pages 1327-1336

  Donsì, Francesco ^a,b   Wang, Yuwen ^a   Huang, Qingrong ^a  

^a RUTGERS UNIVERSITY   (United States)

^b UNIVERSITY OF SALERNO   (Italy)

Author keywords

Freeze thaw stability; High pressure homogenization; Ice nucleating proteins; Lecithin; Modified starch; Nanoemulsion

Indexed keywords

CALORIMETERS; DIFFERENTIAL SCANNING CALORIMETRY; DROPS; DYNAMIC LIGHT SCATTERING; EMULSIFICATION; EMULSIONS; FREEZING; ICE; LECITHIN; POLYETHYLENE GLYCOLS; STABILITY; STARCH; THAWING;

EMULSION SYSTEMS; FREEZE-THAW CYCLES; FREEZE-THAW STABILITY; HIGH PRESSURE HOMOGENIZATION; ICE NUCLEATING PROTEIN; MODIFIED STARCHES; NANOEMULSION; OIL-IN-WATER; PHYSICAL STABILITY; STARCH-BASED;

PROTEINS;

EID: 79952533968     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2010.12.008     Document Type: Article

References (39)

1. van Aken G.A. Coalescence mechanisms in protein-stabilized emulsions. Foods 2003, Marcel Dekker, Inc., New York (US). S.E. Larsson, K. Sjoblom, J. Friberg (Eds.).
2. van Aken G.A., Zoet F.D. Coalescence in highly concentrated coarse emulsions. Langmuir 2000, 16(18):7131-7138.
3. Azeem A., Rizwan M., Ahmad F.J., Khar R.K., Iqbal Z., Talegaonkar S. Components screening and influence of surfactant and cosurfactant on nanoemulsion formation. Current Nanoscience 2009, 5(2):220-226.
4. Baier S.K., McClements D.J. Influence of cosolvent systems on the gelation mechanism of globular protein: thermodynamic, kinetic, and structural aspects of globular protein gelation. Comprehensive Reviews in Food Science and Food Safety 2005, 4(3):43-54.
5. Boode K., Walstra P. Partial coalescence in oil-in-water emulsions 1. Nature of the aggregation. Colloids and Surfaces A-Physicochemical and Engineering Aspects 1993, 81:121-137.
6. Boode K., Walstra P., Degrootmostert A.E.A. Partial coalescence in oil-in-water emulsions 2. Influence of the properties of the fat. Colloids and Surfaces A-Physicochemical and Engineering Aspects 1993, 81:139-151.
7. Clausse D., Gomez E., Dalmazzone C., Noik C. A method for the characterization of emulsions, thermogranulometry: application to water-in-crude oil emulsion. Journal of Colloid and Interface Science 2005, 287(2):694-703.
8. Clausse D., Gomez F., Pezron I., Komunjer L., Dalmazzone C. Morphology characterization of emulsions by differential scanning calorimetry. Advances in Colloid and Interface Science 2005, 117(1-3):59-74.
9. Cordiez J.P., Grange G., Mutaftschiev B. Droplet freezing experiments in stearic acid-water emulsions: role of the droplet-medium interface. Journal of Colloid and Interface Science 1982, 85(2):431-441.
10. Cramp G.L., Docking A.M., Ghosh S., Coupland J.N. On the stability of oil-in-water emulsions to freezing. Food Hydrocolloids 2004, 18(6):899-905.
11. Crevel R.W.R., Fedyk J.K., Spurgeon M.J. Antifreeze proteins: characteristics, occurrence and human exposure. Food and Chemical Toxicology 2002, 40(7):899-903.
12. Dalmazzone C., Noik C., Clausse D. Application of DSC for emulsified system characterization. Oil & Gas Science and Technology-Revue De L Institut Francais Du Petrole 2009, 64(5):543-555.
13. Fredrick E., Walstra P., Dewettinck K. Factors governing partial coalescence in oil-in-water emulsions. Advances in Colloid and Interface Science 2010, 153(1-2):30-42.
14. Ghosh S., Coupland J.N. Factors affecting the freeze-thaw stability of emulsions. Food Hydrocolloids 2008, 22(1):105-111.
15. Ghosh S., Cramp G.L., Coupland J.N. Effect of aqueous composition on the freeze-thaw stability of emulsions. Colloids and Surfaces A-Physicochemical and Engineering Aspects 2006, 272(1-2):82-88.
16. Grange G., Lévis A., Mutaftschiev B. Solidification of stearic acid-water and laurone-water emulsions: role of the droplet-medium interface on nucleation kinetics. Journal of Colloid and Interface Science 1986, 109(2):542-551.
17. Huang Q.R., Yu H.L., Ru Q.M. Bioavailability and delivery of nutraceuticals using nanotechnology. Journal of Food Science 2010, 75:R50-R57.
18. Iniguez-Palomares R., Maldonado A. Topology change by screening the electrostatic interactions in a polymer-surfactant system. Colloid and Polymer Science 2009, 298(12):1475-1479.
19. Kabalnov A., Wennerstrom H. Macroemulsion stability: the oriented wedge theory revisited. Langmuir 1996, 12(2):276-292.
20. Kimizuka N., Viriyarattanasak C., Suzuki T. Ice nucleation and super-cooling behavior of polymer aqueous solutions. Cryobiology 2008, 56(1):80-87.
21. Komatsu H., Okada S., Handa T. Suppressive effects of salts on droplet coalescence in a commercially available fat emulsion during freezing for storage. Journal of Pharmaceutical Sciences 1997, 86(4):497-502.
22. Li J., Lee T.C. Bacterial extracellular ice nucleator effects on freezing of foods. Journal of Food Science 1998, 63(3):375-381.
23. McClements D.J. Food emulsions: Principles, practices and techniques 1999, CRC Press, Boca Raton, Florida. 2nd ed.
24. Malzert-Freon A., Benoit J.P., Boury F. Interactions between poly(ethylene glycol) and protein in dichloromethane/water emulsions: a study of interfacial properties. European Journal of Pharmaceutics and Biopharmaceutics 2008, 69(3):835-843.
25. Mehnert W., Mader K. Solid lipid nanoparticles - production, characterization and applications. Advanced Drug Delivery Reviews 2001, 47(2-3):165-196.
26. Mezdour S., Lepine A., Erazo-Majewicz P., Ducept F., Michon C. Oil/water surface rheological properties of hydroxypropyl cellulose (HPC) alone and mixed with lecithin: contribution to emulsion stability. Colloids and Surfaces A-Physicochemical and Engineering Aspects 2008, 331(1-2):76-83.
27. Montenegro R., Antonietti M., Mastai Y., Landfester K. Crystallization in miniemulsion droplets. Journal of Physical Chemistry B 2003, 107(21):5088-5094.
28. Mun S., Cho Y., Decker E.A., McClements D.J. Utilization of polysaccharide coatings to improve freeze-thaw and freeze-dry stability of protein-coated lipid droplets. Journal of Food Engineering 2008, 86(4):508-518.
29. 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. Journal of Agricultural and Food Chemistry 2003, 51(18):5522-5527.
30. Palanuwech J., Coupland J.N. Effect of surfactant type on the stability of oil-in-water emulsions to dispersed phase crystallization. Colloids and Surfaces A-Physicochemical and Engineering Aspects 2003, 223(1-3):251-262.
31. Relkin P., Sourdet S. Factors affecting fat droplet aggregation in whipped frozen protein-stabilized emulsions. Food Hydrocolloids 2005, 19(3):503-511.
32. Saito H., Kawagishi A., Tanaka M., Tanimoto T., Okada S., Komatsu H., et al. Coalescence of lipid emulsions in floating and freeze-thawing processes: Examination of the coalescence transition state theory. Journal of Colloid and Interface Science 1999, 219(1):129-134.
33. Skoda W., van den Tempel M. Crystallization of emulsified triglycerides. Journal of Colloid Science 1963, 18(6):568-584.
34. Tangsuphoom N., Coupland J.N. Effect of thermal treatments on the properties of coconut milk emulsions prepared with surface-active stabilizers. Food Hydrocolloids 2009, 23(7):1792-1800.
35. Thanasukarn P., Pongsawatmanit R., McClements D.J. Impact of fat and water crystallization on the stability of hydrogenated palm oil-in-water emulsions stabilized by whey protein isolate. Colloids and Surfaces A-Physicochemical and Engineering Aspects 2004, 246(1-3):49-59.
36. Thanasukarn P., Pongsawatmanit R., McClements D.J. Influence of emulsifier type on freeze-thaw stability of hydrogenated palm oil-in-water emulsions. Food Hydrocolloids 2004, 18(6):1033-1043.
37. Thanasukarn P., Pongsawatmanit R., McClements D.J. Utilization of layer-by-layer interfacial deposition technique to improve freeze-thaw stability of oil-in-water emulsions. Food Research International 2006, 39(6):721-729.
38. Vanapalli S.A., Palanuwech J., Coupland J.N. Stability of emulsions to dispersed phase crystallization: effect of oil type, dispersed phase volume fraction, and cooling rate. Colloids and Surfaces A-Physicochemical and Engineering Aspects 2002, 204(1-3):227-237.
39. Zhu X.T., Lee T.C. Application of a biogenic extra cellular ice nucleator for food processing: effects on the freeze-thaw stability of fish actomyosin from tilapia. International Journal of Food Science and Technology 2007, 42(6):768-772.