Influences of Ulva fasciata polysaccharide on the rheology and stabilization of cinnamaldehyde emulsions

Carbohydrate Polymers

Volumn 135, Issue , 2016, Pages 27-34

  Shao, Ping ^a   Shao, Jiamei ^a   Jiang, Yike ^b   Sun, Peilong ^a  

^a ZHEJIANG UNIVERSITY OF TECHNOLOGY   (China)

^b RUTGERS UNIVERSITY   (United States)

Author keywords

Cinnamaldehyde; Emulsification property; Rheology; Ulva fasciata polysaccharide

Indexed keywords

DROPS; ELASTICITY; PHASE SEPARATION; POLYETHYLENES; POLYSACCHARIDES; RHEOLOGY; SIZE DISTRIBUTION; ZETA POTENTIAL;

CINNAMALDEHYDE; DROPLET SIZE DISTRIBUTIONS; EMULSIFICATION PROPERTIES; HOMOGENIZATION PRESSURES; STABILIZING PROPERTIES; SURFACE ACTIVE PROTEINS; ULVA FASCIATA; WATER-SOLUBLE POLYSACCHARIDES;

EMULSIFICATION;

ACROLEIN; CINNAMALDEHYDE; EMULSIFYING AGENT; EMULSION; POLYSACCHARIDE; WATER;

ANALOGS AND DERIVATIVES; CHEMICAL PHENOMENA; CHEMISTRY; EMULSION; FLOW KINETICS; PARTICLE SIZE; ULVA;

ACROLEIN; EMULSIFYING AGENTS; EMULSIONS; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; PARTICLE SIZE; POLYSACCHARIDES; RHEOLOGY; ULVA; WATER;

EID: 84940704175     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2015.08.075     Document Type: Article

References (33)

1. M. Akhtar, E. Dickinson, J. Mazoyer, and V. Lanendorff Emulsion stabilizing properties of depolymerized pectin Food Hydrocolloids 16 3 2002 249 256
2. S. Al-Assaf, G.O. Phillips, H. Aoki, and Y. Sasaki Characterization and properties of Acacia senegal (L.) Willd. var. senegal with enhanced properties (Acacia (sen) SUPER GUM™): Part 1 - Controlled maturation of Acacia senegal var. senegal to increase viscoelasticity, produce a hydrogel form and convert a poor into a good emulsifier Food Hydrocolloids 21 3 2007 319 328
3. S. Al-Assaf, G.O. Phillips, P.A. Williams, and T. du Plessis Application of ionizing radiations to produce new polysaccharides and proteins with enhanced functionality Nuclear Instruments and Methods in Physics Research Section B: Beam Interactions with Materials and Atoms 265 1 2007 37 43
4. M.P. Balaguer, G. Lopex-Carballo, R. Catala, R. Gavara, and P. Hernandez-Munoz Antifungal properties of gliadin films incorporating cinnamaldehyde and application in active food packaging of bread and cheese spread foodstuffs International Journal of Food Microbiology 166 3 2013 369 377
5. E. Bouyer, G. Mekhloufi, V. Rosilio, J.L. Grossiord, and F. Aqnely Proteins, polysaccharides, and their complexes used as stabilizers for emulsions: Alternatives to synthetic surfactants in the pharmaceutical field? International Journal of Pharmaceutics 436 1-2 2012 359 378
6. K. Chakraborty, and R. Paulraj Sesquiterpenoids with free-radical-scavenging properties from marine macroalga Ulva fasciata Delile Food Chemistry 122 1 2010 31 41
7. P. Chivero, S. Gohtani, H. Yoshii, and A. Nakamura Effect of xanthan and guar gums on the formation and stability of soy soluble polysaccharide oil-in-water emulsions Food Research International 70 2015 7 14
8. A.L. Choy, B.K. May, and D.M. Small The effects of acetylated potato starch and sodium carboxymethyl cellulose on the quality of instant fried noodles Food Hydrocolloids 26 1 2012 2 8
9. J.A. Depree, and G.P. Savage Physical and flavour stability of mayonnaise Trends in Food Science & Technology 12 5-6 2001 157 163
10. E. Dickinson Hydrocolloids at interfaces and the influence on the properties of dispersed systems Food Hydrocolloids 17 1 2003 25 39
11. E. Dickinson Hydrocolloids as emulsifiers and emulsion stabilizers Food Hydrocolloids 23 6 2009 1473 1482
12. M. Dubois, K.A. Gilles, J.K. Hamilton, P.A. Rebers, and F. Smith Colorimetric method for determination of sugars and related substances Analytical Chemistry 28 3 1956 350 356
13. T. Funami Next target for food hydrocolloid studies: Texture design of foods using hydrocolloid technology Food Hydrocolloids 25 8 2011 1904 1914
14. T. Funami, M. Nakauma, S. Ishihara, R. Tanaka, T. Inoue, and G.O. Phillips Structural modifications of sugar beet pectin and the relationship of structure to functionality Food Hydrocolloids 25 2 2011 221 229
15. N. Garti, Y. Slavin, and A. Aserin Surface and emulsification properties of a new gum extracted from Portulaca oleracea L. Food Hydrocolloids 13 2 1999 145 155
16. X. Huang, Y. Kakuda, and W. Cui Hydrocolloids in emulsions: Particle size distribution and interfacial activity Food Hydrocolloids 15 4-6 2001 533 542
17. S.M. Jafari, P. Beheshti, and E. Assadpoor Rheological behavior and stability of d-limonene emulsions made by a novel hydrocolloid (Angum gum) compared with Arabic gum Journal of Food Engineering 109 1 2012 1 8
18. B. Kaeffer, C. Benard, M. Lahaye, M. Blottiere, and C. Cherbut Biological properties of Ulvan, a new source of green seaweed sulfated polysaccharides, on cultured normal and cancerous colonic epithelial cells Planta Medica 65 6 2015 527 531
19. J. Kovensky, P. Duchaussoy, F. Bono, M. Salmivirta, P. Sizun, J.M. Herbert, and et al. A synthetic heparan sulfate pentasaccharide, exclusively containing l-iduronic acid, displays higher affinity for FGF-2 than its d-glucuronic acid-containing isomers Bioorganic & Medicinal Chemistry 7 8 1999 1567 1580
20. M. Lahaye, and A. Robic Structure and functional properties of Ulvan, a polysaccharide from green seaweeds Biomacromolecules 8 6 2007 1765 1774
21. C.G. Mothé, and M.A. Rao Rheological behavior of aqueous dispersions of cashew gum and gum Arabic: Effect of concentration and blending Food Hydrocolloids 13 6 1999 501 506
22. J.P. Osano, S.H. Hosseini-Parvar, L. Matia-Merino, and M. Golding Emulsifying properties of a novel polysaccharide extracted from basil seed (Ocimum bacilicum L.): effect of polysaccharide and protein content Food Hydrocolloids 37 0 2014 40 48
23. C.G. Otoni, M.R. Moura, F.A. Aouada, G.P. Camolloto, R.S. Cruz, M.V. Lorevice, and et al. Antimicrobial and physical-mechanical properties of pectin/papaya puree/cinnamaldehyde nanoemulsion edible composite films Food Hydrocolloids 41 2014 188 194
24. H. Qi, Q. Zhang, T. Zhao, R. Chen, H. Zhang, X. Niu, and et al. Antioxidant activity of different sulfate content derivatives of polysaccharide extracted from Ulva pertusa (Chlorophyta) in vitro International Journal of Biological Macromolecules 37 4 2005 195 199
25. A. Robic, C. Gaillard, J.F. Sassi, Y. Lerat, and M. Lahaye Ultrastructure of Ulvan: A polysaccharide from green seaweeds Biopolymers 91 8 2009 652 664
26. M.M. Robins Emulsions - Creaming phenomena Current Opinion in Colloid & Interface Science 5 5-6 2000 265 272
27. C. Sanchez, D. Renard, P. Robert, C. Schmitt, and J. Lefebvre Structure and rheological properties of acacia gum dispersions Food Hydrocolloids 16 3 2002 257 267
28. A. Sathivel, H.R. Raqhavendran, P. Srinivasan, and T. Devaki Anti-peroxidative and anti-hyperlipidemic nature of Ulva lactuca crude polysaccharide on d-galactosamine induced hepatitis in rats Food and Chemical Toxicology 46 10 2008 3262 3267
29. P. Shao, M. Chen, Y. Pei, and P. Sun In intro antioxidant activities of different sulfated polysaccharides from chlorophytan seaweeds Ulva fasciata International Journal of Biological Macromolecules 59 2013 295 300
30. P. Shao, M. Qin, L. Han, and P. Sun Rheology and characteristics of sulfated polysaccharides from chlorophytan seaweeds Ulva fasciata Carbohydrate Polymers 113 2014 365 372
31. P. Shao, J. Shao, L. Han, L. Lv, and P. Sun Separation, preliminary characterization, and moisture-preserving activity of polysaccharides from Ulva fasciata International Journal of Biological Macromolecules 72 2015 924 930
32. S. Shen, T. Zhang, Y. Yuan, S. Lin, J. Xu, and H. Ye Effects of cinnamaldehyde on Escherichia coli and Staphylococcus aureus membrane Food Control 47 2015 196 202
33. R. Wang, R. Wang, and B. Yang Extraction of essential oils from five cinnamon leaves and identification of their volatile compound compositions Innovative Food Science & Emerging Technologies 10 2 2009 289 292