Stabilization of multilayered emulsions by sodium caseinate and κ-carrageenan

Food Hydrocolloids

Volumn 30, Issue 2, 2013, Pages 606-613

  Perrechil, F A ^a   Cunha, R L ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Bridging flocculation; Depletion flocculation; Layer by layer deposition; Polysaccharide; Protein

Indexed keywords

DEPOSITION; DROPS; EMULSIFICATION; EMULSIONS; FLOCCULATION; SODIUM; SODIUM COMPOUNDS;

BRIDGING FLOCCULATION; CARRAGEENANS; DEPLETION FLOCCULATION; DROPLET SURFACES; LAYER BY LAYER DEPOSITION; MULTI-LAYERED; OIL-IN-WATER; PROPERTY; SECOND LAYER; SODIUM CASEINATE;

PROTEINS;

EID: 84866011258     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2012.08.006     Document Type: Article

References (35)

1. AOAC Official method of analysis 1996, Association of Official Analytical Chemists, Washington. 16th ed.
2. Arltoft D., Ipsen R., Madsen F., de Vries J. Interactions between carrageenans and milk proteins: a microstructural and rheological study. Biomacromolecules 2007, 8(2):729-736.
3. Berli C.L.A., Quemada D., Parker A. Modelling the viscosity of depletion flocculated emulsions. Colloids and Surfaces A: Physicochemical and Engineering Aspects 2002, 203:11-20.
4. Bouyer E., Mekhloufi G., Le Potier I., de Kerdaniel T.D., Grossiord J.L., Rosilio V., et al. Stabilization mechanism of oil-in-water emulsions by β-lactoglobulin and gum arabic. Journal of Colloid and Interface Science 2011, 354(2):467-477.
5. Cho Y.H., McClements D.J. Theoretical stability maps for guiding preparation of emulsions stabilized by protein-polysaccharide interfacial complexes. Langmuir 2009, 25(12):6649-6657.
6. De Ruiter G.A., Rudolph B. Carrageenan biotechnology. Trends in Food Science & Technology 1997, 8(12):389-395.
7. Dickinson E., Golding M. Depletion flocculation of emulsions containing unadsorbed sodium caseinate. Food Hydrocolloids 1997, 11(1):13-18.
8. Dickinson E., Golding M., Povey M.J.W. Creaming and flocculation of oil-in-water emulsions containing sodium caseinate. Journal of Colloid and Interface Science 1997, 185(2):515-529.
9. Dickinson E., Semenova M.G., Antipova A.S. Salt stability of casein emulsions. Food Hydrocolloids 1998, 12(2):227-235.
10. Dubois M., Gilles K.A., Hamilton J.K., Rebers P.A., Smith F. Colorimetric method for determination of sugar and related substances. Analytical Chemistry 1956, 28(3):350-356.
11. Garti N. What can nature offer from an emulsifier point of view: trends and progress?. Colloids and Surfaces A: Physicochemical and Engineering Aspects 1999, 152(1):125-146.
12. Gu Y.S., Decker E.A., McClements D.J. Influence of pH and ι-carrageenan concentration on physicochemical properties and stability of β-lactoglobulin-stabilized oil-in-water emulsions. Journal of Agricultural and Food Chemistry 2004, 52(11):3626-3632.
13. Guzey D., McClements D.J. Formation, stability and properties of multilayer emulsions for application in the food industry. Advances in Colloid and Interface Science 2006, 128-130:227-248.
14. Heilig A., Göggerle A., Hinrichs J. Multiphase visualization of fat containing β-lactoglobulin-κ-carrageenan gels by confocal scanning laser microscopy, using a novel dye, V03-01136, for fat staining. LWT - Food Science and Technology 2009, 42(2):646-653.
15. Imeson A.P. Carrageenan. Handbook of hydrocolloids 2000, CRC Press, Boca Raton. G.O. Phillips, P.A. Williams (Eds.).
16. Jourdain L., Leser M.E., Schmitt C., Michel M., Dickinson E. Stability of emulsions containing sodium caseinate and dextran sulfate: relationship to complexation in solution. Food Hydrocolloids 2008, 22(4):647-659.
17. Kato A., Mifuru R., Matsudomi N., Kobayashi K. Functional casein-polysaccharide conjugates prepared by controlled dry heating. Bioscience, Biotechnology, and Biochemistry 1992, 56(4):567-571.
18. 2. Journal of Agricultural and Food Chemistry 2002, 50(24):7145-7153.
19. Kinsella J.E., Morr C.V. Milk proteins: physicochemical and functional properties. Critical Reviews in Food Science and Nutrition 1984, 21(3):197-262.
20. Langendorff V., Cuvelier G., Launay B., Parker A. Gelation and flocculation of casein micelle/carrageenan mixtures. Food Hydrocolloids 1997, 11(1):35-40.
21. Liu L., Zhao Q., Liu T., Kong J., Long Z., Zhao M. Sodium caseinate/carboxymethylcellulose interactions at oil-water interface: relationship to emulsion stability. Food Chemistry 2012, 132(4):1822-1829.
22. Martin A.H., Goff H.D., Smith A., Dalgleish D.G. Immobilization of casein micelles for probing their structure and interactions with polysaccharides using scanning electron microscopy (SEM). Food Hydrocolloids 2006, 20(6):817-824.
23. McClements D.J. Protein-stabilized emulsions. Current Opinion in Colloid & Interface Science 2004, 9(5):305-313.
24. McClements D.J. Food emulsions: Principles, practice and techniques 2005, CRC Press, New York. 2nd ed.
25. Mena-Casanova E., Totosaus A. Improvement of emulsifying properties of milk proteins with κ or λ carrageenan: effect of pH and ionic strength. International Journal of Food Science and Technology 2011, 46(3):535-541.
26. Oliver C.M., Melton L.D., Stanley R.A. Creating proteins with a novel functionality via the Maillard reaction: a review. Critical Reviews in Food Science and Nutrition 2006, 46(4):337-350.
27. O'Regan J., Mulvihill D.M. Heat stability and freeze-thaw stability of oil-in-water emulsions stabilized by sodium caseinate-maltodextrin conjugates. Food Chemistry 2010, 119(1):182-190.
28. Pallandre S., Decker E.A., McClements D.J. Improvement of stability of oil-in-water emulsions containing caseinate-coated droplet by addition of sodium alginate. Journal of Food Science 2007, 72(9):E518-E524.
29. Perrechil F.A., Cunha R.L. Oil-in-water emulsions stabilized by sodium caseinate: influence of pH, high-pressure homogenization and locust bean gum addition. Journal of Food Engineering 2010, 97(4):441-448.
30. Singh H., Tamehana M., Hemar Y., Munro P.A. Interfacial compositions, microstructures and properties of oil-in-water emulsions formed with mixtures of milk proteins and κ-carrageenan: 1. Sodium caseinate. Food Hydrocolloids 2003, 17(4):539-548.
31. Srinivasan M., Singh H., Munro P.A. Sodium caseinate-stabilized emulsions: factors affecting coverage and composition of surface proteins. Journal of Agricultural and Food Chemistry 1996, 44(12):3807-3811.
32. Srinivasan M., Singh H., Munro P.A. Adsorption behaviour of sodium and calcium caseinates in oil-in-water emulsions. International Dairy Journal 1999, 9(3-6):337-341.
33. Srinivasan M., Singh H., Munro P.A. The effect of sodium chloride on the formation and stability of sodium caseinate emulsions. Food Hydrocolloids 2000, 14(5):497-507.
34. Surh J., Decker E.A., McClements D.J. Influence of pH and pectin type on properties and stability of sodium-caseinate stabilized oil-in-water emulsions. Food Hydrocolloids 2006, 20(5):607-618.
35. Tangsuphoom N., Coupland J.N. Effect of surface-active stabilizers on the surface properties of coconut milk emulsions. Food Hydrocolloids 2009, 23(7):1801-1809.