Impact of lemon oil composition on formation and stability of model food and beverage emulsions

Food Chemistry

Volumn 134, Issue 2, 2012, Pages 749-757

  Rao, Jiajia ^a   McClements, David Julian ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Coalescence; Delivery systems; Emulsions; Flavour oil; Lemon oil; Nanoemulsions; Ostwald ripening; Tween 80

Indexed keywords

BEVERAGE PRODUCTS; CITRUS PEEL; COMPLEX ORGANIC COMPOUNDS; DELIVERY SYSTEMS; DROPLET GROWTH; HIGH PRESSURE; HOMOGENISATION; HOUSEHOLD PRODUCTS; LEMON OIL; MOLECULAR CHARACTERISTICS; MONOTERPENES; NANO-EMULSIONS; OIL-IN-WATER EMULSIONS; PHYSICOCHEMICAL PROPERTY; RIPENING EFFECTS; SESQUITERPENES; STORAGE TEMPERATURES; TWEEN 80; WATER SOLUBILITIES;

BEVERAGES; COALESCENCE; EMULSIONS; OLEFINS; OSTWALD RIPENING; REFRACTIVE INDEX;

DROPS;

ALPHA PHELLANDRENE; ALPHA THUJENE; BETA PINENE; CAMPHENE; CARYOPHYLLENE; CITRAL; CITRONELLAL; FAT DROPLET; GERANYL ACETATE; LEMON OIL; LIMONENE; LINALOOL; MYRCENE; PINENE; SABINENE; SESQUITERPENE; TERPENE; TERPINENE; TERPINEOL; WATER;

ARTICLE; BEVERAGE; CHEMICAL COMPOSITION; DENSITY; EMULSION; FOOD; MOLECULAR BIOLOGY; MOLECULAR STABILITY; PHYSICAL CHEMISTRY; REFRACTION INDEX; STORAGE TEMPERATURE; VISCOSITY;

BEVERAGES; EMULSIONS; FOOD ADDITIVES; MODELS, BIOLOGICAL; PLANT OILS; SOLUBILITY; VISCOSITY;

CITRUS; CITRUS LIMON;

EID: 84860295276     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.02.174     Document Type: Article

References (33)

1. R. Chanamai, G. Horn, and D.J. McClements Influence of oil polarity on droplet growth in oil-in-water emulsions stabilized by a weakly adsorbing biopolymer or a nonionic surfactant Journal of Colloid and Interface Science 247 1 2002 167 176
2. S.J. Choi, E.A. Decker, L. Henson, L.M. Popplewell, and D.J. McClements Influence of droplet charge on the chemical stability of citral in oil-in-water emulsions Journal of Food Science 75 6 2010 C536 C540
3. S.J. Choi, E.A. Decker, L. Henson, L.M. Popplewell, and D.J. McClements Inhibition of citral degradation in model beverage emulsions using micelles and reverse micelles Food Chemistry 122 1 2010 111 116
4. F.M.C. Gamarra, L.S. Sakanaka, E.B. Tambourgi, and F.A. Cabral Influence on the quality of essential lemon (Citrus aurantifolia) oil by distillation process Brazilian Journal of Chemical Engineering 23 1 2006 147 151
5. P.S. Given Encapsulation of flavourings in emulsions for beverages Current Opinion in Colloid & Interface Science 14 1 2009 43 47
6. E. González-Molina, R. Domínguez-Perles, D.A. Moreno, and C. García-Viguera Natural bioactive compounds of Citrus limon for food and health Journal of pharmaceutical and biomedical analysis 51 2 2010 327 345
7. S.M. Jafari, E. Assadpoor, Y.H. He, and B. Bhandari Re-coalescence of emulsion droplets during high-energy emulsification Food Hydrocolloids 22 7 2008 1191 1202
8. A. Kabalnov Ostwald ripening and related phenomena Journal of Dispersion Science and Technology 22 1 2001 1 12
9. A.S. Kabalnov, A.V. Pertzov, and E.D. Shchukin Ostwald ripening in 2-component disperse phase systems - Application to emulsion stability Colloids and Surfaces 24 1 1987 19 32
10. A.S. Kabalnov, and E.D. Shchukin Ostwald ripening theory - applications to fluorocarbon emulsion stability Advances in Colloid and Interface Science 38 1992 69 97
11. A. Kabalnov, and H. Wennerstrom Macroemulsion stability: The oriented wedge theory revisited Langmuir 12 2 1996 276 292
12. Y. Li, S. Le Maux, H. Xiao, and D.J. McClements Emulsion-based delivery systems for tributyrin, a potential colon cancer preventative agent Journal of Agricultural and Food Chemistry 57 19 2009 9243 9249
13. S.S. Lim, M.Y. Baik, E.A. Decker, L. Henson, L.M. Popplewell, and D.J. McClements Stabilization of orange oil-in-water emulsions: A new role for ester gum as an Ostwald ripening inhibitor Food Chemistry 128 4 2011 1023 1028
14. D.J. McClements Colloidal basis of emulsion color Current Opinion in Colloid & Interface Science 7 5-6 2002 451 455
15. D.J. McClements Theoretical prediction of emulsion color Advances in Colloid and Interface Science 97 1-3 2002 63 89
16. McClements, D. J. (2005b). Food Emulsions: Principles, Practices, and Techniques. In: 2nd ed., Boca Raton, Fl: CRC Press.
17. McClements, D. (2005a). Food emulsions: principles, practices, and techniques: CRC.
18. L. Mei, S.J. Choi, J. Alamed, L. Henson, M. Popplewell, and D.J. McClements Citral stability in oil-in-water emulsions with solid or liquid octadecane Journal of Agricultural and Food Chemistry 58 1 2009 533 536
19. L.Y. Mei, S.J. Choi, J. Alamed, L. Henson, M. Popplewell, and D.J. McClements Citral stability in oil-in-water emulsions with solid or liquid octadecane Journal of Agricultural and Food Chemistry 58 1 2010 533 536
20. H. Mirhosseini, C.P. Tan, A. Aghlara, N.S.A. Hamid, S. Yusof, and B.H. Chern Influence of pectin and CMC on physical stability, turbidity loss rate, cloudiness and flavouring release of orange beverage emulsion during storage Carbohydrate Polymers 73 1 2008 83 91
21. H. Mirhosseini, C.P. Tan, N.S.A. Hamid, and S. Yusof Effect of Arabic gum, xanthan gum and orange oil on flavouring release from diluted orange beverage emulsion Food Chemistry 107 3 2008 1161 1172
22. T.A. Misharina, M.B. Terenina, N.I. Krikunova, and I.B. Medvedeva Autooxidation of a mixture of lemon essential oils, methyl linolenoate, and methyl oleinate Applied Biochemistry and Microbiology 46 5 2010 551 556
23. C. Qian, and D.J. McClements Formation of nanoemulsions stabilized by model food-grade emulsifiers using high-pressure homogenization: Factors affecting particle size Food Hydrocolloids 25 5 2011 1000 1008
24. J.J. Rao, and D.J. McClements Food-grade microemulsions, nanoemulsions and emulsions: Fabrication from sucrose monopalmitate & lemon oil Food Hydrocolloids 25 6 2011 1413 1423
25. J.J. Rao, and D.J. McClements Lemon oil solubilization in mixed surfactant solutions: Rationalizing microemulsion & nanoemulsion formation Food Hydrocolloids 26 1 2012 268 276
26. T.A. Reineccius, G.A. Reineccius, and T.L. Peppard The effect of solvent interactions on α-, β-, and γ-Cyclodextrin/Flavouring molecular inclusion complexes Journal of Agricultural and Food Chemistry 53 2 2005 388 392
27. W.L. Stanley, R.C. Lindwall, and S.H. Vannier Citral determination, specific quantitative colorimetric method of analysis for citral in lemon oil Journal of Agricultural and Food Chemistry 6 11 1958 858 860
28. P. Taylor Ostwald ripening in emulsions Advances in Colloid and Interface Science 75 2 1998 107 163
29. T. Veriotti, and R. Sacks High-speed GC and GC/time-of-flight MS of lemon and lime oil samples Analytical Chemistry 73 18 2001 4395 4402
30. P. Walstra Principles of emulsion formation Chemical Engineering Science 48 1993 333
31. Walstra, P. (2003). Physical Chemistry of Foods. New York, NY.: Marcel Decker.
32. T.J. Wooster, M. Golding, and P. Sanguansri Impact of oil type on nanoemulsion formation and Ostwald ripening stability Langmuir 24 22 2008 12758 12765
33. X.Q. Yang, H.X. Tian, C.T. Ho, and Q.R. Huang Inhibition of citral degradation by oil-in-water nanoemulsions combined with antioxidants Journal of Agricultural and Food Chemistry 59 11 2011 6113 6119