Influence of maltodextrin type and multi-layer formation on the freeze-thaw stability of model beverage emulsions stabilized with β-lactoglobulin

Food Science and Biotechnology

Volumn 19, Issue 1, 2010, Pages 7-17

  Mun, Saehun ^b   McClements, David Julian ^c   Surh, Jeonghee ^a  

^a Kangwon National University   (South Korea)

^b Seoul National University   (South Korea)

^c UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Beverage emulsion; Freeze thaw stability; Maltodextrin; Multi layer emulsion; Polysaccharide

Indexed keywords

CARRAGEENANS; CORN OIL; DROPLET AGGREGATION; EMULSION DROPLETS; FREEZE-THAW CYCLING; FREEZE-THAW STABILITY; FREEZE-THAWING; LACTOGLOBULIN; MALTODEXTRIN; MALTODEXTRINS; MULTI-LAYER EMULSION; OIL-IN-WATER; OPTIMUM CONCENTRATION;

ALGINATE; BEVERAGES; DROPS; EMULSIFICATION; EMULSIONS; STABILITY; VEGETABLE OILS;

THAWING;

ZEA MAYS;

EID: 79957667880     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10068-010-0002-5     Document Type: Article

References (30)

1. McClements DJ. Food Emulsions: Principles, Practice, and Techniques. CRC Press, Boca Raton, FL, USA. pp. 53-339 (2004)
2. Tan CT. Beverage emulsions. pp. 485-524. In: Food Emulsions. Friberg SE, Larsson K, Sjoblom J (eds). Marcel Dekker, New York, NY, USA (2004)
3. Harnsilawat T, Pongsawatmanit R, McClements DJ. Stabilization of model beverage cloud emulsions using protein-polysaccharide electrostatic complexes formed at the oil-water interface. J. Agr. Food Chem. 54: 5540-5547 (2006)
4. Dickinson E. An Introduction to Food Colloids. Oxford Science Publishers, Oxford, UK. pp. 1-216 (1992)
5. Walstra P. Emulsion stability. pp. 57-128. In: Encyclopedia of Emulsion Technology. Becher P (ed). Marcel Dekker, New York, NY, USA (1983)
6. Walstra P. Disperse systems: Basic considerations. pp. 783-847. In: Food Chemistry. Fennema OR (ed). Marcel Dekker, New York, NY, USA (1996)
7. Gu YS, Regnier L, McClements DJ. Influence of environmental stresses on stability of oil-in-water emulsions containing droplets stabilized by β-lactoglobulin-i-carrageenan membranes. J. Colloid Interf. Sci. 286: 551-558 (2005)
8. Thanasukarn P, Pongsawatmanit R, McClements DJ. Influence of emulsifier type on freeze-thaw stability of hydrogenated palm oil-inwater emulsions. Food Hydrocolloid 18: 1033-1043 (2004)
9. Thanasukarn P, Pongsawatmanit R, McClements DJ. Impact of fat and water crystallization on the stability of hydrogenated palm oilin-water emulsions stabilized by whey protein isolate. Colloid Surface A 246: 49-59 (2004)
10. Mun S, Cho Y, Decker EA, McClement DJ. Utilization of polysaccharide coatings to improve freeze-thaw and freeze-dry stability of protein-coated lipid droplets. J. Food Eng. 86: 508-518 (2008)
11. Shahidi F, Han X-Q. Encapsulation of food ingredients. Crit. Rev. Food Sci. 33: 501-547 (1993)
12. Klinkesorn U, Sophanodora P, Chinachoti P, McClements DJ. Stability and rheology of corn oil-in-water emulsions containing maltodextrin. Food Res. Int. 37: 851-859 (2004)
13. Aoki T, Decker EA, McClements DJ. 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 Hydrocolloid 19: 209-220 (2005)
14. Surh J, Gu YS, Decker EA, McClements DJ. Influence of environmental stresses on stability of o/w emulsions containing cationic droplets stabilized by SDS-fish gelatin membranes. J. Agr. Food Chem. 53: 4236-4244 (2005)
15. Dokic P, Jakovljevic J, Dokic-Baucal L. Molecular characteristics of maltodextrins and rheological behaviour of diluted and concentrated solutions. Colloid Surface A 141: 435-440 (1998)
16. Dokic-Baucal L, Dokic P, Jakovljevic J. Influence of different maltodextrins on properties of O/W emulsions. Food Hydrocolloid 18: 233-239 (2004)
17. Gu YS, Decker EA, McClements DJ. Influence of pH and carrageenan type on properties of β-lactoglobulin stabilized oil-inwater emulsions. Food Hydrocolloid 19: 83-91 (2005)
18. Wangsakan A, Chinachoti P, McClements DJ. Effect of different dextrose equivalent of maltodextrin on the interactions with anionic surfactant in an isothermal titration calorimetry study. J. Agr. Food Chem. 51: 7810-7814 (2003)
19. Wangsakan A, Chinachoti P, McClements DJ. Maltodextrin-anionic surfactant interactions: Isothermal titration calorimetry and surface tension study. J. Agr. Food Chem. 49: 5039-5045 (2001)
20. Saito H, Kawagishi A, Tanaka M, Tanimoto T, Okada S, Komatsu H, Handa T. Coalescence of lipid emulsions in floating and freezethawing processes: Examination of the coalescence transition state theory. J. Colloid. Interf. Sci. 219: 129-134 (1999)
21. Vanapalli SA, Palanuwech J, Coupland JN. Stability of emulsions to dispersed phase crystallization: Effect of oil type, dispersed phase volume fraction, and cooling rate. Colloid Surface A 204: 227-237 (2002)
22. Palanuwech J, Coupland JN. Effect of surfactant type on the stability of oil-in-water emulsions to dispersed phase crystalization. Colloid Surface A 223: 251-262 (2003)
23. Komatsu H, Okada S, Handa T. Suppressive effects of salts on droplet coalescence in a commercially available fat emulsion during freezing for storage. J. Pharm. Sci. 86: 497-502 (1997)
24. McClements DJ. Protein-stabilized emulsions. Curr. Opin. Colloid In. 9: 305-313 (2004)
25. Ogawa S, Decker EA, McClements DJ. Influence of environmental conditions on the stability of oil in water emulsions containing droplets stabilized by lecithin-chitosan membranes. J. Agr. Food Chem. 51: 5522-5527 (2003)
26. Gu YS, Decker EA, McClements DJ. Influence of pH and iotacarrageenan concentration on physicochemical properties and stability of beta-lactoglobulin-stabilized oil-in-water emulsions. J. Agr. Food Chem. 52: 3626-3632 (2004)
27. Guzey D, McClements DJ. Impact of electrostatic interactions on formation and stability of emulsions containing oil droplets coated by beta-lactoglobulin-pectin complexes. J. Agr. Food Chem. 55: 475-485 (2007)
28. Moreau L, Kim HJ, Decker EA, McClements DJ. Production and characterization of oil-in-water emulsions containing droplets stabilized by beta-lactoglobulin-pectin membranes. J. Agr. Food Chem. 51: 6612-6617 (2003)
29. Guzey D, Kim HJ, McClements DJ. Factors influencing the production of o/w emulsions stabilized by beta-lactoglobulin-pectin membranes. Food Hydrocolloid 18: 967-975 (2004)
30. Dickinson E. Hydrocolloids at interfaces and the influence on the properties of dispersed systems. Food Hydrocolloid 17: 25-39 (2003)