Application of CMC as thickener on nanoemulsions based on olive oil: Physical properties and stability

International Journal of Polymer Science

Volumn 2016, Issue , 2016, Pages

  Arancibia, C ^a   Navarro Lisboa, R ^a   Zuniga R N ^b   Matiacevich, S ^a  

^a UNIVERSIDAD DE SANTIAGO DE CHILE   (Chile)

^b UNIVERSIDAD TECNOLÓGICA METROPOLITANA   (Chile)

Author keywords

[No Author keywords available]

Indexed keywords

EMULSIFICATION; EMULSIONS; PARTICLE SIZE;

CARBOXYMETHYL CELLULOSE; GRAVITATIONAL SEPARATION; OIL CONCENTRATION; OIL-IN-WATER EMULSIONS; PARTICLE CHARACTERISTICS; PHYSICAL STABILITY; POTENTIAL VALUES; SURFACE ACTIVITIES;

OLIVE OIL;

EID: 84994718552     PISSN: 16879422     EISSN: 16879430     Source Type: Journal    
DOI: 10.1155/2016/6280581     Document Type: Article

References (51)

1. Y. Li and D. J. McClements, "Influence of non-ionic surfactant on electrostatic complexation of protein-coated oil droplets and ionic biopolymers (alginate and chitosan)," Food Hydrocolloids, vol. 33, no. 2, pp. 368-375, 2013.
2. M. Guttoff, A. H. Saberi, and D. J. Mcclements, "Formation of vitamin D nanoemulsion-based delivery systems by spontaneous emulsification: factors affecting particle size and stability," Food Chemistry, vol. 171, pp. 117-122, 2015.
3. Y. Liang, S.-S. Wong, S. Quang Pham, and J. J. Tan, "Effects of globular protein type and concentration on the physical properties and flow behaviors of oil-in-water emulsions stabilized by micellar casein-globular protein mixtures," Food Hydrocolloids, vol. 54, pp. 89-98, 2016.
4. P. J. Garcia-Moreno, A. Guadix, E.M. Guadix, and C. Jacobsen, "Physical and oxidative stability of fish oil-in-water emulsions stabilized with fish protein hydrolysates," Food Chemistry, vol. 203, pp. 124-135, 2016.
5. E. Troncoso, J. M. Aguilera, and D. J. McClements, "Fabrication, characterization and lipase digestibility of food-grade nanoemulsions," Food Hydrocolloids, vol. 27, no. 2, pp. 355-363, 2012.
6. D. J. McClements, "Nanoemulsion-based oral delivery systems for lipophilic bioactive components: nutraceuticals and pharmaceuticals," Therapeutic Delivery, vol. 4, no. 7, pp. 841-857, 2013.
7. R. Adjonu, G. Doran, P. Torley, and S. Agboola, "Formation of whey protein isolate hydrolysate stabilised nanoemulsion," Food Hydrocolloids, vol. 41, pp. 169-177, 2014.
8. T. Tadros, P. Izquierdo, J. Esquena, and C. Solans, "Formation and stability of nano-emulsions," Advances in Colloid and Interface Science, vol. 108-109, pp. 303-318, 2004.
9. L.-C. Peng, C.-H. Liu, C.-C. Kwan, and K.-F. Huang, "Optimization of water-in-oil nanoemulsions by mixed surfactants," Colloids & Surfaces A: Physicochemical and Engineering Aspects, vol. 370, no. 1-3, pp. 136-142, 2010.
10. Y. Yang, C. Marshall-Breton, M. E. Leser, A. A. Sher, and D. J. McClements, "Fabrication of ultrafine edible emulsions: comparison of high-energy and low-energy homogenization methods," Food Hydrocolloids, vol. 29, no. 2, pp. 398-406, 2012.
11. E. Dickinson, "Hydrocolloids as emulsifiers and emulsion stabilizers," Food Hydrocolloids, vol. 23, no. 6, pp. 1473-1482, 2009.
12. D. Xu, J. Zhang, Y. Cao, J. Wang, and J. Xiao, "Influence of microcrystalline cellulose on the microrheological property and freeze-thaw stability of soybean protein hydrolysate stabilized curcumin emulsion," LWT-Food Science and Technology, vol. 66, pp. 590-597, 2016.
13. C. Chung, B. Degner, and D. J. McClements, "Understanding multicomponent emulsion-based products: influence of locust bean gum on fat droplet-starch granule mixtures," Food Hydrocolloids, vol. 35, pp. 315-323, 2014.
14. A. Nussinovitch, Hydrocolloid Applications: Gum Technology in the Food and Other, Industries, Blackie Academic and Professional, London, UK, 1997.
15. S. Bayarri, L. Gonzalez-Tomas, and E. Costell, "Viscoelastic properties of aqueous and milk systems with carboxymethyl cellulose," Food Hydrocolloids, vol. 23, no. 2, pp. 441-450, 2009.
16. D. J. McClements, Food Emulsions: Principles, Practices and Techniques, CRC Press, Boca Raton, Fla, USA, 2005.
17. H.Mirhosseini, C. P. Tan, A. Aghlara, N. S. A. Hamid, S. Yusof, and B.H. Chern, "Influence of pectin and CMCon physical stability, turbidity loss rate, cloudiness and flavor release of orange beverage emulsion during storage," Carbohydrate Polymers, vol. 73, no. 1, pp. 83-91, 2008.
18. L.-M. Zhang, "New water-soluble cellulosic polymers: a review," Macromolecular Materials and Engineering, vol. 286, no. 5, pp. 267-275, 2001.
19. R. H. Jellema, A. M. Janssen, M. E. J. Terpstra, R. A. De Wijk, and A. K. Smilde, "Relating the sensory sensation creamy mouthfeel in custards to rheological measurements," Journal of Chemometrics, vol. 19, no. 3, pp. 191-200, 2005.
20. S. Bayarri, I. Chulia, and E. Costell, "Comparing -carrageenan and an inulin blend as fat replacers in carboxymethyl cellulose dairy desserts. Rheological and sensory aspects," Food Hydrocolloids, vol. 24, no. 6-7, pp. 578-587, 2010.
21. C. Arancibia, S. Bayarri, and E. Costell, "Comparing carboxymethyl cellulose and starch as thickeners in oil/water emulsions. Implications on rheological and structural properties," Food Biophysics, vol. 8, no. 2, pp. 122-136, 2013.
22. C. Arancibia, C. Castro, L. Jublot, E. Costell, and S. Bayarri, "Colour, rheology, flavour release and sensory perception of dairy desserts. Influence of thickener and fat content," LWT-Food Science and Technology, vol. 62, no. 1, pp. 408-416, 2015.
23. J. Lopez-Miranda, F. Perez-Jimenez, E. Ros et al., "Olive oil and health: summary of the II international conference on olive oil and health consensus report, Jaen and Cordoba (Spain) 2008," Nutrition,Metabolism & Cardiovascular Diseases, vol. 20, no. 4, pp. 284-294, 2010.
24. M. Ruiz-Canela and M. A.Martinez-Gonzalez, "Olive oil in the primary prevention of cardiovascular disease," Maturitas, vol. 68, no. 3, pp. 245-250, 2011.
25. F. Visioli and C. Galli, "Biological properties of olive oil phytochemicals," Critical Reviews in Food Science and Nutrition, vol. 42, no. 3, pp. 209-221, 2002.
26. D. T. Piorkowski and D. J. McClements, "Beverage emulsions: recent developments in formulation, production, and applications," Food Hydrocolloids, vol. 42, part 1, pp. 5-41, 2014.
27. D. J. McClements, E. A. Decker, and Y. Park, "Controlling lipid bioavailability through physicochemical and structural approaches," Critical Reviews in Food Science and Nutrition, vol. 49, no. 1, pp. 48-67, 2009.
28. S. Tamnak, H. Mirhosseini, C. P. Tan, H. M. Ghazali, and K. Muhammad, "Physicochemical properties, rheological behavior and morphology of pectin-pea protein isolate mixtures and conjugates in aqueous system and oil in water emulsion," Food Hydrocolloids, vol. 56, pp. 405-416, 2016.
29. L. B. Petrovic, V. J. Sovilj, J. M. Katona, and J. L. Milanovic, "Influence of polymer-surfactant interactions on o/w emulsion properties and microcapsule formation," Journal of Colloid and Interface Science, vol. 342, no. 2, pp. 333-339, 2010.
30. F. Pedreschi, J. Leon, D. Mery, and P. Moyano, "Development of a computer vision system to measure the color of potato chips," Food Research International, vol. 39, no. 10, pp. 1092-1098, 2006.
31. M. R. Luo, G. Cui, and B. Rigg, "The development of the CIE 2000 colour-difference formula: CIEDE2000," Color Research and Application, vol. 26, no. 5, pp. 340-350, 2001.
32. Y. Yang, J. Ming, and N. Yu, "Color image quality assessment based on CIEDE2000," Advances in Multimedia, vol. 2012, Article ID 273723, 6 pages, 2012.
33. L. Salvia-Trujillo, M. A. Rojas-Grau, R. Soliva-Fortuny, and O. Martin-Belloso, "Effect of processing parameters on physicochemical characteristics of microfluidized lemongrass essential oil-alginate nanoemulsions," Food Hydrocolloids, vol. 30, no. 1, pp. 401-407, 2013.
34. L. Salvia-Trujillo, A. Rojas-Grau, R. Soliva-Fortuny, and O. Martin-Belloso, "Physicochemical characterization and antimicrobial activity of food-grade emulsions and nanoemulsions incorporating essential oils," Food Hydrocolloids, vol. 43, pp. 547-556, 2015.
35. E. Dickinson, "Hydrocolloids at interfaces and the influence on the properties of dispersed systems," Food Hydrocolloids, vol. 17, no. 1, pp. 25-39, 2003.
36. B. Heurtault, P. Saulnier, B. Pech, J.-E. Proust, and J.-P. Benoit, "Physico-chemical stability of colloidal lipid particles," Biomaterials, vol. 24, no. 23, pp. 4283-4300, 2003.
37. P. Bellalta, E. Troncoso, R. N. Zuniga, and J. M. Aguilera, "Rheological and microstructural characterization of WPIstabilized O/W emulsions exhibiting time-dependent flow behavior," LWT-Food Science and Technology, vol. 46,no. 2, pp. 375-381, 2012.
38. M. Dolz, M. J. Hernandez, J. Delegido, M. C. Alfaro, and J. Munoz, "Influence of xanthan gum and locust bean gum upon flow and thixotropic behaviour of food emulsions containing modified starch," Journal of Food Engineering, vol. 81, no. 1, pp. 179-186, 2007.
39. Alvarez, and R.Maceiras, "Effects of temperature and concentration on carboxymethylcellulose with sucrose rheology," Journal of Food Engineering, vol. 71, no. 4, pp. 419-424, 2005.
40. X. H. Yang and W. L. Zhu, "Viscosity properties of sodium carboxymethylcellulose solutions," Cellulose, vol. 14, no. 5, pp. 409-417, 2007.
41. S. Bayarri, T. Smith, T. Hollowood, and J. Hort, "The role of rheological behaviour in flavour perception in model oil/water emulsions," European Food Research and Technology, vol. 226, no. 1-2, pp. 161-168, 2007.
42. U. Kastner, H. Hoffmann, R. Donges, and J. Hilbig, "Structure and solution properties of sodium carboxymethyl cellulose," Colloids and Surfaces A: Physicochemical and Engineering Aspects, vol. 123-124, pp. 307-328, 1997.
43. M. C. Garcia,M. C. Alfaro, N. Calero, and J.Munoz, "Influence of polysaccharides on the rheology and stabilization of -pinene emulsions," Carbohydrate Polymers, vol. 105, no. 1, pp. 177-183, 2014.
44. K. Kika, F. Korlos, and V. Kiosseoglou, "Improvement, by dry-heating, of the emulsion-stabilizing properties of a whey protein concentrate obtained through carboxymethylcellulose complexation," Food Chemistry, vol. 104, no. 3, pp. 1153-1159, 2007.
45. G. Davidov-Pardo, C. E. Gumus, and D. J. McClements, "Lutein-enriched emulsion-based delivery systems: influence of pH and temperature on physical and chemical stability," Food Chemistry, vol. 196, pp. 821-827, 2016.
46. C. Arancibia, L. Jublot, E. Costell, and S. Bayarri, "Flavor release and sensory characteristics of o/w emulsions. Influence of composition, microstructure and rheological behavior," Food Research International, vol. 44, no. 6, pp. 1632-1641, 2011.
47. D. J. McClements, "Colloidal basis of emulsion color," Current Opinion in Colloid and Interface Science, vol. 7, no. 5-6, pp. 451-455, 2002.
48. C. Chung, B. Degner, and D. J. McClements, "Physicochemical characteristics of mixed colloidal dispersions: models for foods containing fat and starch," Food Hydrocolloids, vol. 30, no. 1, pp. 281-291, 2013.
49. C. Chung, B. Degner, and D. J. McClements, "Designing reduced-fat food emulsions: locust bean gum-fat droplet interactions," Food Hydrocolloids, vol. 32, no. 2, pp. 263-270, 2013.
50. M. J. Moyano, F. J. Heredia, and A. J. Melendez-Martinez, "The color of olive oils: the pigments and their likely health benefits and visual and instrumental methods of analysis," Comprehensive Reviews in Food Science and Food Safety, vol. 9, no. 3, pp. 278-291, 2010.
51. B. Gandul-Rojas and M. I. Minguez-Mosquera, "Chlorophyll and carotenoid composition in virgin olive oils from various Spanish olive varieties," Journal of the Science of Food and Agriculture, vol. 72, no. 1, pp. 31-39, 1996.