بهینه‌سازی نسبت اولئوفوم و پروتئین-پلی ساکارید برای بهبود ویژگی‌های فیزیکوشیمیایی امولسیون دوگانه A/O/W: کاربردهای بالقوه در صنایع غذایی

نوع مقاله : مقاله پژوهشی انگلیسی

نویسندگان

فائزه حسین الحسن

مصطفی مظاهری طهرانی

مهدی وریدی

گروه علوم و مهندسی صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد، مشهد، ایران

https://doi.org/10.22067/ifstrj.2023.85375.1294

چکیده

تهیه امولسیون دوگانه هوا در روغن در آب (A/O/W) شامل دو مرحله کلیدی است: تشکیل اولئوفوم و پراکندگی اولئوفوم در محلول آبی حاوی پروتئین به‌عنوان امولسیفایر و هیدروکلوئید به‌عنوان عامل غلیظ‌کننده. این مطالعه با هدف بررسی اثر سطح اولئوفوم و غلظت‌های مختلف نسبت پروتئین-پلی‌ساکارید بر پایداری حرارتی، بازده کپسولاسیون و خواص رئولوژیکی امولسیون دوگانه A/O/W انجام شد. یک اولئوفوم با استفاده از یک امولسیفایر چربی‌دوست مونوگلیسرید مقطرMG) ) و روغن آفتابگردان در دمای 5 درجه سانتی­گراد با حداکثر پایداری به دست آمد. دو سطح اولئوفوم (20 درصد و 25 درصد وزنی) به محلول آبی حاوی غلظت‌های مختلف کازئینات سدیم (SC) 5، 8 و 10 درصد وزنی و کاپا کاراگینان(KC) 4/0 و 8/0 درصد وزنی اضافه شد. نتایج نشان می‌دهد که سطح اولئوفوم به‌طور قابل توجهی بر راندمان کپسولاسیون هوا و اندازه ذرات تأثیر نمی‌گذارد، درحالی‌که نسبت پروتئین-پلی ساکارید می‌تواند به‌طور قابل توجهی بر تمام خواص امولسیون دوگانه A/O/W تأثیر بگذارد. افزایش غلظت کازئینات سدیم و کاپا کاراگینان باعث بهبود پایداری حرارتی و راندمان کپسوله‌سازی شد درحالی‌که به‌طور همزمان اندازه ذرات را کاهش داد. همه امولسیون‌های A/O/W رفتار نازک شدن برشی را در میان طیف نرخ‌های برشی مورد مطالعه نشان دادند که نشان‌دهنده پتانسیل قابل توجهی برای کاربردهای غذایی است.

کلیدواژه‌ها

امولسیون دوگانه

اولئوفوم

نسبت پروتئین-پلی‌ساکارید

ویژگی‌های رئولوژی

موضوعات

• فناوری مواد غذایی

---

عنوان مقاله English

Optimization of Oleofoam and Protein-Polysaccharide Ratios for Enhanced Physicochemical Characteristics of A/O/W Double Emulsion: Potential Applications in the Food Industry

نویسندگان English

Fayza Hussein Alhasan

Mostafa Mazaheri Tehrani

Mehdi Varidi

Department of Food and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Mashhad

چکیده English

Preparing air-in-oil-in-water (A/O/W) double emulsion involves two key steps: oleofoam formation and dispersion of the oleofoam in an aqueous solution containing protein as an emulsifier and hydrocolloid as a thickening agent. This study aimed to investigate the effect of oleofoam level and varying concentrations of protein-polysaccharide ratios on the thermal stability, encapsulation yield and rheological properties of A/O/W double emulsion. An oleofoam was obtained using a lipophilic emulsifier (distilled monoglyceride MG) and sunflower oil at 5°C with maximum stability. Two levels of oleofoam (20% and 25 wt %) were added to an aqueous solution containing different concentrations of sodium caseinate (SC) (5, 8, and 10 wt %) and kappa carrageenan (KC) (0.4 and 0.8 wt %). Results indicate that oleofoam level did not significantly affect air encapsulation efficiency and particle size, while protein-polysaccharide ratios could significantly impact all properties of A/O/W double emulsion. Increasing the concentration of sodium caseinate and kappa carrageenan improved thermal stability and encapsulation yield while simultaneously reducing particle size. All A/O/W emulsions exhibited shear thinning behavior among the range of shear rates studied, indicating significant potential for food applications.

کلیدواژه‌ها English

A/O/W double emulsion

Oleofoam

Protein-polysaccharide ratios

Rheological properties

©2023 The author(s). This is an open access article distributed under Creative Commons Attribution 4.0 International License (CC BY 4.0), which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source.

مراجع

1. Aserin, A. (Ed.). (2007). Multiple emulsion: technology and applications. John Wiley & Sons.
2. Alhasan, F.H., Tehrani, M.M., & Varidi, M. (2023). Producing superior oleofoams: Unraveling the impact of oil type, surfactant concentration, and production temperature on foam stability and functional characteristics. Food Chemistry, X, 101033. https://doi.org/10.1016/j.fochx.2023.101033
3. Binks, B.P., & Marinopoulos, I. (2017). Ultra-stable self-foaming oils. Food Research International, 95, 28-37. https://doi.org/10.1016/j.foodres.2017.02.020
4. Binks, B.P., & Vishal, B. (2021). Particle-stabilized oil foams. Advances in Colloid and Interface Science, 291, 102404. https://doi.org/10.1016/j.cis.2021.102404
5. Brun, M., Delample, M., Harte, E., Lecomte, S., & Leal-Calderon, F. (2015). Stabilization of air bubbles in oil by surfactant crystals: A route to produce air-in-oil foams and air-in-oil-in-water emulsions. Food Research International, 67, 366-375. https://doi.org/10.1016/j.foodres.2014.11.044
6. Callau, M., Sow-Kébé, K., Jenkins, N., & Fameau, A.L. (2020). Effect of the ratio between fatty alcohol and fatty acid on foaming properties of whipped oleogels. Food Chemistry, 333, 127403. https://doi.org/10.1016/j.foodchem.2020.127403
7. Fameau, A.L., & Binks, B.P. (2021). Aqueous and oil foams stabilized by surfactant crystals: New concepts and perspectives. Langmuir, 37(15), 4411-4418. https://doi.org/10.1021/acs.langmuir.1c00410
8. Fameau, A.L., Carl, A., Saint‐Jalmes, A., & Von Klitzing, R. (2015). Responsive aqueous foams. ChemPhysChem, 16(1), 66-75. https://doi.org/10.1002/cphc.201402580
9. Goibier, L., Pillement, C., Monteil, J., Faure, C., & Leal-Calderon, F. (2019). Emulsification of nonaqueous foams stabilized by fat crystals: Towards novel air-in-oil-in-water food colloids. Food Chemistry, 293, 49-56. https://doi.org/10.1016/j.foodchem.2019.04.080
10. Lei, M., Zhang, N., Lee, W.J., Tan, C.P., Lai, O.M., Wang, Y., & Qiu, C. (2020). Nonaqueous foams formed by whipping diacylglycerol stabilized oleogel. Food Chemistry, 312, 126047. https://doi.org/10.1016/j.foodchem.2019.126047
11. Li, J., Zhu, Y., & Teng, C. (2017). The effects of biomacromolecules on the physical stability of W/O/W emulsions. Journal Food Science Technology, 54, 469–480. https://doi.org/10.1007/s13197-017-2488-9
12. Lin, C., Kebebew Debeli, D., Gan, L., Deng, J., Hu, L., Shan, G. (2020). Polyether-modified siloxane stabilized dispersion system on the physical stability and control release of double (W/O/W) emulsions. Food Chemistry. https://doi.org/10.1016/j.foodchem.2020.127381
13. Liu, Y., & Binks, B.P. (2021). A novel strategy to fabricate stable oil foams with sucrose ester surfactant. Journal of Colloid and Interface Science, 594, 204-216. https://doi.org/10.1016/j.jcis.2021.03.021
14. Liu, Y., & Binks, B.P. (2022). Fabrication of stable oleofoams with sorbitan ester surfactants. Langmuir, 38(48), 14779-14788. https://doi.org/10.1021/acs.langmuir.2c02413
15. Lu, Y., Zhang, B., Shen, H., Ge, X., Sun, X., Zhang, Q., & Li, W. (2021). Sodium caseinate and acetylated mung bean starch for the encapsulation of lutein: Enhanced solubility and stability of lutein. Foods, 11(1), 65. https://doi.org/10.3390/foods11010065
16. Mishra, K., Bergfreund, J., Bertsch, P., Fischer, P., & Windhab, E.J. (2020). Crystallization-induced network formation of tri-and monopalmitin at the middle-chain triglyceride oil/air interface. Langmuir, 36(26), 7566-7572. https://doi.org/10.1021/acs.langmuir.0c01195
17. Mollakhalili Meybodi, N., Mohammadifar, M.A., & Abdolmaleki, K.H. (2014). Effect of dispersed phase volume fraction on physical stability of oil-in-water emulsion in the presence of gum tragacanth. Journal of Food Quality and Hazards Control, 1(4), 102-107.
18. Murray, B.S. (2020). Recent developments in food foams. Current Opinion in Colloid & Interface Science, 50, 101394. https://doi.org/10.1016/j.cocis.2020.101394
19. O’Regan, J., & Mulvihill, D.M. (2010). Sodium caseinate–maltodextrin conjugate stabilized double emulsions: Encapsulation and stability. Food Research International, 43(1), 224-231. https://doi.org/10.1016/j.foodres.2009.09.031
20. Paraskevopoulou, A., Boskou, D., & Kiosseoglou, V. (2005). Stabilization of olive oil–lemon juice emulsion with polysaccharides. Food Chemistry, 90(4), 627-634. https://doi.org/10.1016/j.foodchem.2004.04.023
21. Perrechil, F.A., & Cunha, R.L. (2010). Oil-in-water emulsions stabilized by sodium caseinate: Influence of pH, high-pressure homogenization and locust bean gum addition. Journal of Food Engineering, 97(4), 441-448. https://doi.org/10.1016/j.jfoodeng.2009.10.041
22. Perrechil, F.A., Maximo, G.J., Sato, A.C.K., & Cunha, R.L. (2020). Microbeads of sodium caseinate and κ-carrageenan as a β-carotene carrier in aqueous systems. Food Bioprocess Technology, 13, 661–669. https://doi.org/10.1007/s11947-020-02426-9
23. Perrechil, F.A., Maximo, G.J., & Sato, A.C.K. (2020).Microbeads of sodium caseinate and κ-Carrageenan as a β-carotene carrier in aqueous systems. Food Bioprocess Technology, 13, 661–669. https://doi.org/10.1007/s11947-020-02426-9.
24. Qiu, C., Wang, S., Wang, Y., Lee, W.J., Fu, J., Binks, B.P., & Wang, Y. (2022). Stabilization of oleofoams by lauric acid and its glycerol esters. Food Chemistry, 386, 132776. https://doi.org/10.1016/j.foodchem.2022.132776
25. Salonen, A. (2020). Mixing bubbles and drops to make foamed emulsions. Current Opinion in Colloid & Interface Science, 50, 101381. https://doi.org/10.1016/j.cocis.2020.08.006
26. Saremnejad, F., Mohebbi, M., & Koocheki, A. (2020). Practical application of nonaqueous foam in the preparation of a novel aerated reduced-fat sauce. Food and Bioproducts Processing, 119, 216-225. https://doi.org/10.1016/j.fbp.2019.11.004
27. Seddari, S., & Moulai-Mostefa, N. (2015). Formulation and characterization of double emulsions stabilized by sodium caseinate–xanthan mixtures effect of pH and biopolymer concentration. Journal of Dispersion Science and Technology, 36(1), 51-60. https://doi.org/10.1080/01932691.2013.873867
28. Sharma, M., Mann, B., Sharma, R., Bajaj, R., Athira, S., Sarkar, P., & Pothuraju, R. (2017). Sodium caseinate stabilized clove oil nanoemulsion: physicochemical properties. Journal of Food Engineering, 212, 38-46. https://doi.org/10.1016/j.jfoodeng.2017.05.006
29. Tang, M.X., Zhu, Y.D., Li, D., Adhikari, B., & Wang, L.J. (2019). Rheological, thermal and microstructural properties of casein/κ-carrageenan mixed systems. Lwt, 113, 108296. https://doi.org/10.1016/j.lwt.2019.108296
30. Thanh Diep, T., Phan Dao, T., Vu, H.T., Quoc Phan, B., Ngoc Dao, D., Huu Bui, T., ... & Nguyen, V. (2018). Double emulsion oil-in water-in-oil (O/W/O) stabilized by sodium caseinate and k-carrageenan. Journal of Dispersion Science and Technology, 39(12), 1752-1757. https://doi.org/10.1080/01932691.2018.1462198
31. Wei, P., Tan, Q., Uijttewaal, W., van Lier, J.B., & de Kreuk, M. (2018). Experimental and mathematical characterization of the rheological instability of concentrated waste-activated sludge subject to anaerobic digestion. Chemical Engineering Journal, 349, 318-326. https://doi.org/10.1016/j.cej.2018.04.108
32. Wildmoser, H., Scheiwiller, J., & Windhab, E.J. (2004). Impact of disperse microstructure on rheology and quality aspects of ice cream. LWT-Food Science and Technology, 37(8), 881-891. https://doi.org/10.1016/j.lwt.2004.04.006
33. Zhao, H., Zhou, F., Peng, W., Zheng, J., Dziugan, P., Zhang, B. (2015). The effects of κ-CG on the stability of reaching and the interactions between them. Food Hydrocolloids, 43, 763–8. httpa://doi.org/10.1016/j.foodhyd.2014.08.006