State of Dispersed Lipid Carrier and Interface Composition as Determinants of Beta-Carotene Stability in Oil-in-Water Emulsions

Journal of Food Science

Volumn 76, Issue 8, 2011, Pages

  Cornacchia, Leonardo ^a   Roos, Yrjö H ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

carotene; HPKO; Lipid crystallization; O W emulsion; Solid lipid particles; Whey protein isolate

Indexed keywords

BETA CAROTENE; MILK PROTEIN; VEGETABLE OIL; WATER; WHEY PROTEIN;

ARTICLE; CHEMISTRY; CRYSTALLIZATION; DIFFERENTIAL SCANNING CALORIMETRY; DRUG STABILITY; EMULSION; FREEZING; ISOLATION AND PURIFICATION; METHODOLOGY; THEORETICAL MODEL;

BETA CAROTENE; CALORIMETRY, DIFFERENTIAL SCANNING; CRYSTALLIZATION; DRUG STABILITY; EMULSIONS; FREEZING; MILK PROTEINS; MODELS, THEORETICAL; PLANT OILS; WATER;

EID: 80054754258     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02376.x     Document Type: Article

References (45)

1. Awad T, Sato, K. 2002. Fat crystallization in O/W emulsions controlled by hydrophobic emulsifier additives. In: Marangoni AG, Narine SS, editors. Physical properties of lipids. New York Marcel Dekker.
2. Boon CS, Xu Z, Yue X, McClements DJ, Weiss J, Decker EA. 2008. Factors affecting lycopene oxidation in oil-in-water emulsions. J Agric Food Chem 56(4):1408-14.
3. Boon CS, McClements DJ, Weiss J, Decker EA. 2009. Role of iron and hydroperoxides in the degradation of lycopene in oil-in-water emulsions. J Agric Food Chem 57(7):2993-8.
4. Bunjes H, Koch MHJ. 2005. Saturated phospholipids promote crystallization but slow down polymorphic transitions in triglyceride nanoparticles. J Controlled Release 107(2):229-43.
5. Chaiyasit W, Silvestre MPC, McClements DJ, Decker EA. 2000. Ability of surfactant hydrophobic tail group size to alter lipid oxidation in oil-in-water emulsions. J Agric Food Chem 48(8):3077-80.
6. Cornacchia L, Roos YH. 2011a. Stability of β-carotene in protein-stabilized oil-in-water delivery systems. J Agric Food Chem 59(13):7013-20.
7. Cornacchia L, Roos YH. 2011b. Lipid and water crystallization in protein-stabilised oil-in-water emulsions. Food Hydrocolloids 25(7):1726-36.
8. Cornacchia L, Roos Y. 2011c. Solid-liquid transitions and stability of HPKO-in-water systems emulsified by dairy proteins. Food Biophys 6(2):288-94.
9. Coupland JN. 2002. Crystallization in emulsions. Current opinion in colloid & interface Science 7(5-6):445-50.
10. Coupland JN, McClements DJ. 1996. Lipid oxidation in food emulsions. Trends Food Sci Technol 7(3):83-91.
11. Dickinson E. 1992. Faraday research article. Structure and composition of adsorbed protein layers and the relationship to emulsion stability. J Chem Soc, Faraday Trans 88(20):2973-83.
12. Dickinson E. 1998. Proteins at interfaces and in emulsions Stability, rheology and interactions. JChem Soc, Faraday Trans 94(12):1657-69.
13. Dickinson E. 2001. Milk protein interfacial layers and the relationship to emulsion stability and rheology. Colloids Surfaces B: Biointerfaces 20(3):197-210.
14. Dickinson E, McClements DJ. 1995. Advances in food colloids. The Netherlands Springer.
15. Dickinson E, Stainsby G. 1988. Advances in food emulsions and foams. London Elsevier Applied Science.
16. Everett DH. 1988. Basic principles of colloid science. London Royal Society of Chemistry.
17. Fomuso LB, Corredig M, Akoh CC. 2002. Effect of emulsifier on oxidation properties of fish oil-based structured lipid emulsions. J Agric Food Chem 50(10):2957-61.
18. Gohtani S, Sirendi M, Yamamoto N, Kajikawa K, Yamano Y. 1999. Effect of droplet size on oxidation of docosahexaenoic acid in emulsion system. J Dispersion Sci Technol 20(5):1319-25.
19. Helgason T, Awad TS, Kristbergsson K, Decker EA, McClements DJ, Weiss J. 2009. Impact of surfactant properties on oxidative stability of -carotene encapsulated within solid lipid nanoparticles. J Agric Food Chem 57(17):8033-40.
20. Hu M, McClements DJ, Decker EA. 2003a. Impact of whey protein emulsifiers on the oxidative stability of salmon oil-in-water emulsions. J Agric Food Chem 51(5):1435-9.
21. Hu M, McClements DJ, Decker EA. 2003b. Lipid oxidation in corn oil-in-water emulsions stabilized by casein, whey protein isolate, and soy protein isolate. J Agric Food Chem 51(6):1696-700.
22. Jenning V, Gohla SH. 2001. Encapsulation of retinoids in solid lipid nanoparticles (SLN). J Microencapsulation 18(2):149-58.
23. Laguerre M, Lecomte J, Villeneuve P. 2007. Evaluation of the ability of antioxidants to counteract lipid oxidation: existing methods, new trends and challenges. Progress Lipid Res 46(5):244-82.
24. Liu H, Chen W, Mao S. 2007. Antioxidant nature of bovine milk [beta]-lactoglobulin. J Dairy Sci 90(2):547-55.
25. Losso JN, Khachatryan A, Ogawa M, Godber JS, Shih F. 2005. Random centroid optimization of phosphatidylglycerol stabilized lutein-enriched oil-in-water emulsions at acidic pH. Food Chem 92(4):737-44.
26. Lowry OH, Rosebrough NJ, Farr AL, Randall RJ. 1951. Protein measurement with the Folin phenol reagent. J Biol Chem 193(1):265-75.
27. McClements DJ. 2005. Food emulsions principles, practices, and techniques. 2nd ed. Boca Raton, Fla. CRC Press.
28. McClements DJ. 2010. Emulsion design to improve the delivery of functional lipophilic components. Annu Rev Food Sci Technol 1(1):241-69.
29. McClements D, Decker E, Weiss J. 2007. Emulsion based delivery systems for lipophilic bioactive components. J Food Sci 72(8):R109-24.
30. Müller R, Radtke M, Wissing S. 2002. Solid lipid nanoparticles (SLN) and nanostructured lipid carriers (NLC) in cosmetic and dermatological preparations. Adv Drug Deliv Rev 54:S131-55.
31. Murray BS, Dickinson E. 1996. Interfacial rheology and the dynamic properties of adsorbed films of food proteins and surfactants. Food Sci Technol Int, Tokyo 2(3):131-45.
32. Okuda S, McClements DJ, Decker EA. 2005. Impact of lipid physical state on the oxidation of methyl linolenate in oil-in-water emulsions. J Agric Food Chem 53(24):9624-8.
33. Palanuwech J, Coupland JN. 2003. Effect of surfactant type on the stability of oil-in-water emulsions to dispersed phase crystallization. Colloids Surfaces A: Physicochem Eng Aspects 223(1-3):251-62.
34. Pardeike J, Hommoss A, Müller RH. 2009. Lipid nanoparticles (SLN, NLC) in cosmetic and pharmaceutical dermal products. Int J Pharmaceutics 366(1-2):170-84.
35. Reid DS. 1998. Crystallization phenomena in the frozen state. In: Rao MA, Hartel RW, editors. Phase/state transitions in foods. New York Marcel Dekker.
36. Relkin P, Jung JM, Ollivon M. 2009. Factors affecting vitamin degradation in oil-in-water nano-emulsions. J Thermal Analysis Calorimetry 98(1):13-8.
37. Ribeiro HS, Ax K, Schubert H. 2003. Stability of lycopene emulsions in food systems. J Food Sci 68(9):2730-4.
38. Ribeiro HS, Rico LG, Badolato GG, Schubert H. 2005. Production of O/W emulsions containing astaxanthin by repeated premix membrane emulsification. J Food Sci 70(2):E117-23.
39. Rousseau D. 2002. Fat crystal behavior in food emulsions. Physical properties of lipids. In: Marangoni AG, Narine SS, editors. Physical properties of lipids. New York Marcel Dekker.
40. Silvestre M, Chaiyasit W, Brannan RG, McClements DJ, Decker EA. 2000. Ability of surfactant headgroup size to alter lipid and antioxidant oxidation in oil-in-water emulsions. J Agric Food Chem 48(6):2057-61.
41. Simoneau C, McCarthy M, Reid D, German J. 1993. Influence of triglyceride composition on crystallization kinetics of model emulsions. J Food Engr 19(4):365-87.
42. Sun C, Gunasekaran S. 2009. Effects of protein concentration and oil-phase volume fraction on the stability and rheology of menhaden oil-in-water emulsions stabilized by whey protein isolate with xanthan gum. Food Hydrocolloids 23(1):165-74.
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. Ye A. 2008. Interfacial composition and stability of emulsions made with mixtures of commercial sodium caseinate and whey protein concentrate. Food Chem 110(4):946-52.
45. Yuan Y, Gao Y, Zhao J, Mao L. 2008. Characterization and stability evaluation of [beta]-carotene nanoemulsions prepared by high pressure homogenization under various emulsifying conditions. Food Res Int 41(1):61-8.