Comparison of the Effects of Different Food-Grade Emulsifiers on the Properties and Stability of a Casein-Maltodextrin-Soybean Oil Compound Emulsion
The improvement of food-grade emulsifiers in the properties and stability of complex emulsion has attracted much interest. In this study, the effects of six food-grade emulsifiers with a hydrophilic−lipophilic balance (HLB) range of 3.4−8.0 on a casein-maltodextrin-soybean oil co...
| Main Authors: | , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-01-01
|
| Series: | Molecules |
| Subjects: | |
| Online Access: | https://www.mdpi.com/1420-3049/25/3/458 |
| _version_ | 1818190486398042112 |
|---|---|
| author | Yuan Liu Zhen-Cheng Wei Yuan-Yuan Deng Hao Dong Yan Zhang Xiao-Jun Tang Ping Li Guang Liu Ming-Wei Zhang |
| author_facet | Yuan Liu Zhen-Cheng Wei Yuan-Yuan Deng Hao Dong Yan Zhang Xiao-Jun Tang Ping Li Guang Liu Ming-Wei Zhang |
| author_sort | Yuan Liu |
| collection | DOAJ |
| description | The improvement of food-grade emulsifiers in the properties and stability of complex emulsion has attracted much interest. In this study, the effects of six food-grade emulsifiers with a hydrophilic−lipophilic balance (HLB) range of 3.4−8.0 on a casein-maltodextrin-soybean oil compound emulsion were investigated by centrifugal precipitation rate (CPR), emulsifying activity index (EAI), microrheological properties, zeta potential, average particle size, and Turbiscan stability index (TSI). The optimal amounts of added succinylated monoglyceride (SMG) and polyglycerol fatty acid ester were 0.0025% and 0.1% (<i>w/w</i>), respectively, while that of the other four emulsifiers was 0.2% (<i>w/w</i>), according to the CPR. Thereinto, the SMG-stabilized emulsion exhibited the highest emulsifying activity and the lowest viscosity value and possessed the highest stability over 14 days of storage, which was indicated by the lowest TSI value and the smallest change in delta backscattering signal, relative to those of the other groups. Moreover, the emulsion stabilized by SMG displayed better emulsion stability than the control under a range of pH (6.0−8.0) and calcium ion concentrations (0−10 mM), which was attributed to the increased zeta potential value and the decreased average particle size of droplets with the addition of SMG. The present study provides a basic understanding for SMG improving the properties and stability of the complex emulsion. |
| first_indexed | 2024-12-11T23:59:29Z |
| format | Article |
| id | doaj.art-90b04fdeb82245baa8cb0809e9cf068e |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-12-11T23:59:29Z |
| publishDate | 2020-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-90b04fdeb82245baa8cb0809e9cf068e2022-12-22T00:45:17ZengMDPI AGMolecules1420-30492020-01-0125345810.3390/molecules25030458molecules25030458Comparison of the Effects of Different Food-Grade Emulsifiers on the Properties and Stability of a Casein-Maltodextrin-Soybean Oil Compound EmulsionYuan Liu0Zhen-Cheng Wei1Yuan-Yuan Deng2Hao Dong3Yan Zhang4Xiao-Jun Tang5Ping Li6Guang Liu7Ming-Wei Zhang8Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, ChinaSericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, ChinaSericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, ChinaCollege of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, ChinaSericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, ChinaSericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, ChinaSericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, ChinaSericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, ChinaSericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, ChinaThe improvement of food-grade emulsifiers in the properties and stability of complex emulsion has attracted much interest. In this study, the effects of six food-grade emulsifiers with a hydrophilic−lipophilic balance (HLB) range of 3.4−8.0 on a casein-maltodextrin-soybean oil compound emulsion were investigated by centrifugal precipitation rate (CPR), emulsifying activity index (EAI), microrheological properties, zeta potential, average particle size, and Turbiscan stability index (TSI). The optimal amounts of added succinylated monoglyceride (SMG) and polyglycerol fatty acid ester were 0.0025% and 0.1% (<i>w/w</i>), respectively, while that of the other four emulsifiers was 0.2% (<i>w/w</i>), according to the CPR. Thereinto, the SMG-stabilized emulsion exhibited the highest emulsifying activity and the lowest viscosity value and possessed the highest stability over 14 days of storage, which was indicated by the lowest TSI value and the smallest change in delta backscattering signal, relative to those of the other groups. Moreover, the emulsion stabilized by SMG displayed better emulsion stability than the control under a range of pH (6.0−8.0) and calcium ion concentrations (0−10 mM), which was attributed to the increased zeta potential value and the decreased average particle size of droplets with the addition of SMG. The present study provides a basic understanding for SMG improving the properties and stability of the complex emulsion.https://www.mdpi.com/1420-3049/25/3/458food-grade emulsifierscompound emulsionsuccinylated monoglycerideemulsion propertiesemulsion stability |
| spellingShingle | Yuan Liu Zhen-Cheng Wei Yuan-Yuan Deng Hao Dong Yan Zhang Xiao-Jun Tang Ping Li Guang Liu Ming-Wei Zhang Comparison of the Effects of Different Food-Grade Emulsifiers on the Properties and Stability of a Casein-Maltodextrin-Soybean Oil Compound Emulsion Molecules food-grade emulsifiers compound emulsion succinylated monoglyceride emulsion properties emulsion stability |
| title | Comparison of the Effects of Different Food-Grade Emulsifiers on the Properties and Stability of a Casein-Maltodextrin-Soybean Oil Compound Emulsion |
| title_full | Comparison of the Effects of Different Food-Grade Emulsifiers on the Properties and Stability of a Casein-Maltodextrin-Soybean Oil Compound Emulsion |
| title_fullStr | Comparison of the Effects of Different Food-Grade Emulsifiers on the Properties and Stability of a Casein-Maltodextrin-Soybean Oil Compound Emulsion |
| title_full_unstemmed | Comparison of the Effects of Different Food-Grade Emulsifiers on the Properties and Stability of a Casein-Maltodextrin-Soybean Oil Compound Emulsion |
| title_short | Comparison of the Effects of Different Food-Grade Emulsifiers on the Properties and Stability of a Casein-Maltodextrin-Soybean Oil Compound Emulsion |
| title_sort | comparison of the effects of different food grade emulsifiers on the properties and stability of a casein maltodextrin soybean oil compound emulsion |
| topic | food-grade emulsifiers compound emulsion succinylated monoglyceride emulsion properties emulsion stability |
| url | https://www.mdpi.com/1420-3049/25/3/458 |
| work_keys_str_mv | AT yuanliu comparisonoftheeffectsofdifferentfoodgradeemulsifiersonthepropertiesandstabilityofacaseinmaltodextrinsoybeanoilcompoundemulsion AT zhenchengwei comparisonoftheeffectsofdifferentfoodgradeemulsifiersonthepropertiesandstabilityofacaseinmaltodextrinsoybeanoilcompoundemulsion AT yuanyuandeng comparisonoftheeffectsofdifferentfoodgradeemulsifiersonthepropertiesandstabilityofacaseinmaltodextrinsoybeanoilcompoundemulsion AT haodong comparisonoftheeffectsofdifferentfoodgradeemulsifiersonthepropertiesandstabilityofacaseinmaltodextrinsoybeanoilcompoundemulsion AT yanzhang comparisonoftheeffectsofdifferentfoodgradeemulsifiersonthepropertiesandstabilityofacaseinmaltodextrinsoybeanoilcompoundemulsion AT xiaojuntang comparisonoftheeffectsofdifferentfoodgradeemulsifiersonthepropertiesandstabilityofacaseinmaltodextrinsoybeanoilcompoundemulsion AT pingli comparisonoftheeffectsofdifferentfoodgradeemulsifiersonthepropertiesandstabilityofacaseinmaltodextrinsoybeanoilcompoundemulsion AT guangliu comparisonoftheeffectsofdifferentfoodgradeemulsifiersonthepropertiesandstabilityofacaseinmaltodextrinsoybeanoilcompoundemulsion AT mingweizhang comparisonoftheeffectsofdifferentfoodgradeemulsifiersonthepropertiesandstabilityofacaseinmaltodextrinsoybeanoilcompoundemulsion |