Influence of soybean soluble polysaccharides and beet pectin on the physicochemical properties of lactoferrin-coated orange oil emulsion

Food Hydrocolloids

Volumn 44, Issue , 2015, Pages 443-452

  Zhao, Jingjing ^a   Wei, Tong ^a   Wei, Zihao ^a   Yuan, Fang ^a   Gao, Yanxiang ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Beet pectin; Lactoferrin; Layer by layer emulsion; Orange oil; Physicochemical stability; Soybean soluble polysaccharides

Indexed keywords

BETA VULGARIS SUBSP. VULGARIS; GLYCINE MAX;

EID: 84909991990     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2014.10.025     Document Type: Article

References (45)

1. Akhtar M., Dickinson E., Mazoyer J., Langendorff V. Emulsion stabilizing properties of depolymerized pectin. Food Hydrocolloids 2002, 16(3):249-256.
2. Aoki T., Decker E.A., McClements D.J. 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 Hydrocolloids 2005, 19(2):209-220.
3. Bouyer E., Mekhloufi G., Rosilio V., Grossiord J.-L., Agnely F. Proteins, polysaccharides, and their complexes used as stabilizers for emulsions: alternatives to synthetic surfactants in the pharmaceutical field?. International Journal of Pharmaceutics 2012, 436(1-2):359-378.
4. Buckholz L.L., Daun H.K. Instrumental and sensory characteristics of orange oil oxidation. Journal of Food Science 1978, 43(2):535-543.
5. Chen B., Li H., Ding Y., Rao J. Improvement of physicochemical stabilities of emulsions containing oil droplets coated by non-globular protein-beet pectin complex membranes. Food Research International 2011, 44(5):1468-1475.
6. Djordjevic D., Cercaci L., Alamed J., McClements D.J., Decker E.A. Chemical and physical stability of citral and limonene in sodium dodecyl sulfate-chitosan and gum arabic-stabilized oil-in-water emulsions. Journal of Agricultural and Food Chemistry 2007, 55(9):3585-3591.
7. Drusch S. Sugar beet pectin: a novel emulsifying wall component for microencapsulation of lipophilic food ingredients by spray-drying. Food Hydrocolloids 2007, 21(7):1223-1228.
8. Evans M., Ratcliffe I., Williams P.A. Emulsion stabilisation using polysaccharide-protein complexes. Current Opinion in Colloid & Interface Science 2013, 18(4):272-282.
9. Furuta H., Maeda H. Rheological properties of water-soluble soybean polysaccharides extracted under weak acidic condition. Food Hydrocolloids 1999, 13(3):267-274.
10. 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, 128:227-248.
11. Harnsilawat T., Pongsawatmanit R., McClements D.J. Stabilization of model beverage cloud emulsions using protein-polysaccharide electrostatic complexes formed at the oil-water interface. Journal of Agricultural and Food Chemistry 2006, 54(15):5540-5547.
12. Hou Z., Gao Y., Yuan F., Liu Y., Li C., Xu D. Investigation into the physicochemical stability and rheological properties of β-carotene emulsion stabilized by soybean soluble polysaccharides and chitosan. Journal of Agricultural and Food Chemistry 2010, 58(15):8604-8611.
13. Hou Z., Zhang M., Liu B., Yan Q., Yuan F., Xu D., et al. Effect of chitosan molecular weight on the stability and rheological properties of beta-carotene emulsions stabilized by soybean soluble polysaccharides. Food Hydrocolloids 2012, 26(1):205-211.
14. Klein M., Aserin A., Svitov I., Garti N. Enhanced stabilization of cloudy emulsions with gum Arabic and whey protein isolate. Colloids and Surfaces B: Biointerfaces 2010, 77(1):75-81.
15. Leroux J., Langendorff V., Schick G., Vaishnav V., Mazoyer J. Emulsion stabilizing properties of pectin. Food Hydrocolloids 2003, 17(4):455-462.
16. Li Y., Hu M., Xiao H., Du Y., Decker E.A., McClements D.J. Controlling the functional performance of emulsion-based delivery systems using multi-component biopolymer coatings. European Journal of Pharmaceutics and Biopharmaceutics 2010, 76(1):38-47.
17. Liu J., Verespej E., Alexander M., Corredig M. Comparison on the effect of high-methoxyl pectin or soybean-soluble polysaccharide on the stability of sodium caseinate-stabilized oil/water emulsions. Journal of Agricultural and Food Chemistry 2007, 55(15):6270-6278.
18. Marcotte M., Taherian Hoshahili A.R., Ramaswamy H.S. Rheological properties of selected hydrocolloids as a function of concentration and temperature. Food Research International 2001, 34(8):695-703.
19. Matsumura Y., Egami M., Satake C., Maeda Y., Takahashi T., Nakamura A., et al. Inhibitory effects of peptide-bound polysaccharides on lipid oxidation in emulsions. Food Chemistry 2003, 83(1):107-119.
20. McClements D.J. Theoretical analysis of factors affecting the formation and stability of multilayered colloidal dispersions. Langmuir 2005, 21(21):9777-9785.
21. Mert B. Using high pressure microfluidization to improve physical properties and lycopene content of ketchup type products. Journal of Food Engineering 2012, 109(3):579-587.
22. Mikkonen K.S., Tenkanen M., Cooke P., Xu C., Rita H., Willför S., et al. Mannans as stabilizers of oil-in-water beverage emulsions. LWT - Food Science and Technology 2009, 42(4):849-855.
23. Mirhosseini H., Salmah Y., Nazimah S.A.H., Tan C.P. Solid-phase microextraction for headspace analysis of key volatile compounds in orange beverage emulsion. Food Chemistry 2007, 105(4):1659-1670.
24. Mirhosseini H., Tan C.P., Aghlara A., Hamid N.S.A., Yusof S., Chern B.H. Influence of pectin and CMC on physical stability, turbidity loss rate, cloudiness and flavor release of orange beverage emulsion during storage. Carbohydrate Polymers 2008, 73(1):83-91.
25. Mirhosseini H., Tan C.P., Hamid N.S.A., Yusof S. Optimization of the contents of Arabic gum, xanthan gum and orange oil affecting turbidity, average particle size, polydispersity index and density in orange beverage emulsion. Food Hydrocolloids 2008, 22(7):1212-1223.
26. Mirhosseini H., Tan C.P., Taherian A.R. Effect of glycerol and vegetable oil on physicochemical properties of Arabic gum-based beverage emulsion. European Food Research and Technology 2008, 228(1):19-28.
27. Nakauma M., Funami T., Noda S., Ishihara S., Al-Assaf S., Nishinari K., et al. Comparison of sugar beet pectin, soybean soluble polysaccharide, and gum arabic as food emulsifiers. 1. Effect of concentration, pH, and salts on the emulsifying properties. Food Hydrocolloids 2008, 22(7):1254-1267.
28. Nakamura A., Takahashi T., Yoshida R., Maeda H., Corredig M. Emulsifying properties of soybean soluble polysaccharide. Food Hydrocolloids 2004, 18(5):795-803.
29. Paraskevopoulou A., Tsioga E., Biliaderis C.G., Kiosseoglou V. Acid-induced gelation of aqueous WPI-CMC solutions: effect on orange oil aroma compounds retention. Food Hydrocolloids 2013, 30(1):368-374.
30. Peinado I., Lesmes U., Andres A., McClements D.J. Fabrication and morphological characterization of biopolymer particles formed by electrostatic complexation of heat treated lactoferrin and anionic polysaccharides. Langmuir 2010, 26(12):9827-9834.
31. Petersen M.A., Tønder D., Poll L. Comparison of normal and accelerated storage of commercial orange juice-Changes in flavour and content of volatile compounds. Food Quality and Preference 1998, 9(1-2):43-51.
32. Polavarapu S., Oliver C.M., Ajlouni S., Augustin M.A. Physicochemical characterisation and oxidative stability of fish oil and fish oil-extra virgin olive oil microencapsulated by sugar beet pectin. Food Chemistry 2011, 127(4):1694-1705.
33. Shimada K., Okada H., Matsuo K., Yoshioka S. Involvement of chelating action and viscosity in the antioxidative effect of xanthan in an oil/water emulsion. Bioscience Biotechnology and Biochemistry 1996, 60(1):125-127.
34. Steijns J.M., van Hooijdonk A.C.M. Occurrence, structure, biochemical properties and technological characteristics of lactoferrin. British Journal of Nutrition 2000, 84:S11-S17.
35. Taherian A.R., Britten M., Sabik H., Fustier P. Ability of whey protein isolate and/or fish gelatin to inhibit physical separation and lipid oxidation in fish oil-in-water beverage emulsion. Food Hydrocolloids 2011, 25(5):868-878.
36. Taherian A.R., Fustier P., Britten M., Ramaswamy H.S. Rheology and stability of beverage emulsions in the presence and absence of weighting agents: a review. Food Biophysics 2008, 3(3):279-286.
37. Taherian A.R., Fustier P., Ramaswamy H.S. Effect of added oil and modified starch on rheological properties, droplet size distribution, opacity and stability of beverage cloud emulsions. Journal of Food Engineering 2006, 77(3):687-696.
38. Tcholakova S., Denkov N.D., Ivanov I.B., Campbell B. Coalescence stability of emulsions containing globular milk proteins. Advances in Colloid and Interface Science 2006, 123:259-293.
39. Tokle T., Lesmes U., McClements D.J. Impact of electrostatic deposition of anionic polysaccharides on the stability of oil droplets coated by lactoferrin. Journal of Agricultural and Food Chemistry 2010, 58(17):9825-9832.
40. Tokle T., McClements D.J. Physicochemical properties of lactoferrin stabilized oil-in-water emulsions: effects of pH, salt and heating. Food Hydrocolloids 2011, 25(5):976-982.
41. Tran T., Rousseau D. Stabilization of acidic soy protein-based dispersions and emulsions by soy soluble polysaccharides. Food Hydrocolloids 2013, 30(1):382-392.
42. Xu D., Wang X., Jiang J., Yuan F., Gao Y. Impact of whey protein - beet pectin conjugation on the physicochemical stability of beta-carotene emulsions. Food Hydrocolloids 2012, 28(2):258-266.
43. Yan Y., Kizilay E., Seeman D., Flanagan S., Dubin P.L., Bovetto L., et al. Heteroprotein complex coacervation: bovine β-lactoglobulin and lactoferrin. Langmuir 2013, 29(50):15614-15623.
44. Ye A., Singh H. Adsorption behaviour of lactoferrin in oil-in-water emulsions as influenced by interactions with β-lactoglobulin. Journal of Colloid and Interface Science 2006, 295(1):249-254.
45. Zeeb B., Zhang H., Gibis M., Fischer L., Weiss J. Influence of buffer on the preparation of multilayered oil-in-water emulsions stabilized by proteins and polysaccharides. Food Research International 2013, 53(1):325-333.