5,967
Views
58
CrossRef citations to date
0
Altmetric
Original Articles

Stability of lime essential oil emulsion prepared using biopolymers and ultrasound treatment

ORCID Icon, , ORCID Icon, , , & show all
Pages S564-S579 | Received 06 Oct 2016, Accepted 01 Mar 2017, Published online: 05 Jul 2017

References

  • Rao, J.; McClements, D.J. Impact of Lemon Oil Composition on Formation and Stability of Model Food and Beverage Emulsions. Food Chemistry 2012, 134, 749–757.
  • Gamarra, F.M.C.; Sakanaka, L.S.; Tambourgi, E.B.; Cabral, F.A. Influence on the Quality of Essential Lemon (Citrus aurantifolia) Oil by Distillation Process. Brazilian Journal of Chemical Engineering 2006, 23, 147–151.
  • Santos, J.C. Dos. Avaliação Do Efeito Antimicrobiano De Óleos Essenciais Sobre Micro-Organismos Patogênicos Em Vôngole (Anomalocardia Brasiliana); Universidade Federal da Bahia, Salvador, Brazil, 2010.
  • Cruz-Valenzuela, M.R.; Tapia-Rodriguez, M.R.; Vazquez-Armenta, F.J.; Silva-Espinoza, B.A.; Ayala-Zavala, J.F. Lime (Citrusaurantifolia) Oils. In Essential Oils in Food Preservation, Flavor and Safety. First Edit; Preedy, V.R.; Ed.; Elsevier Inc: London, 2016; 531–538
  • Achouri, A.; Zamani, Y.; Boye, J.I. Stability and Physical Properties of Emulsions Prepared with and without Soy Proteins. Journal of Food Research 2012, 1, 254–267.
  • Dalgleish, D.G. Food Emulsions—Their Structures and Structure-Forming Properties. Food Hydrocolloids 2006, 20, 415–422.
  • McClements, D.J. Food Emulsion: Principle, Practices, and Techniques. 2nd ed.; CRC Press, Boca Raton, FL, USA, 2005; p.628
  • Dickinson, E.; Bergenstahl, B. Food Colloids - Proteins, Lipids and Polysaccharides. Molecular Nutritition and Food Research 2004, 41, 417.
  • Charoen, R.; Jangchud, A.; Jangchud, K.; Harnsilawat, T.; Decker, E.A.; McClements, D.J. Influence of Interfacial Composition on Oxidative Stability of Oil-In-Water Emulsions Stabilized by Biopolymer Emulsifiers. Food Chemistry 2012, 131, 1340–1346.
  • Charoen, R.; Jangchud, A.; Jangchud, K.; Harnsilawat, T.; Naivikul, O.; McClements, D.J. Influence of Biopolymer Emulsifier Type on Formation and Stability of Rice Bran Oil-In-Water Emulsions: Whey Protein, Gum Arabic, and Modified Starch. Journal of Food Science 2011, 76(1), 165–172.
  • Bouyer, E.; Mekhloufi, G.; Rosilio, V.; Grossiord, J.; 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.
  • Silva, E.K.; Gomes, M.T.M.S.; Hubinger, M.D.; Cunha, R.L.; Meireles, M.A.A. Ultrasound-Assisted Formation of Annatto Seed Oil Emulsions Stabilized by Biopolymers. Food Hydrocolloids 2015, 47, 1–13.
  • Amine, C.; Dreher, J.; Helgason, T.; Tadros, T. Investigation of Emulsifying Properties and Emulsion Stability of Plant and Milk Proteins Using Interfacial Tension and Interfacial Elasticity. Food Hydrocolloids 2014, 39, 180–186.
  • Matsumura, Y.; Satake, C.; Egami, M.; Mori, T. Interaction of Gum Arabic, Maltodextrin and Pullulan with Lipids in Emulsions. Bioscience, Biotechnology, and Biochemistry 2000, 64, 1827–1835.
  • Gharibzahedi, S.M.T.; Razavi, S.H.; Mousavi, S.M. Ultrasound-Assisted Formation of the Canthaxanthin Emulsions Stabilized by Arabic and Xanthan Gums. Carbohydrate Polymers 2013, 96(1), 21–30.
  • Ozturk, B.; McClements, D.J. Progress in Natural Emulsifiers for Utilization in Food Emulsions. Current Opinion in Food Science 2015, 7, 1–6.
  • Jafari, S.M.; Beheshti, P.; Assadpoor, E. Rheological Behavior and Stability of D-Limonene Emulsions Made by a Novel Hydrocolloid (Angum Gum) Compared with Arabic Gum. Journal of Food Engineering 2012, 109(1), 1–8.
  • Rosenberg, M.; Sheu, T.-Y. Microencapsulation of Volatiles by Spray-Drying in Whey Protein-Based Wall Systems. International Dairy Journal 1996, 6(3), 273–284.
  • Frascareli, E.C.; Silva, V.M.; Tonon, R.V.; Hubinger, M.D. Effect of Process Conditions on the Microencapsulation of Coffee Oil by Spray Drying. Food and Bioproducts Processing 2012, 90(3), 413–424.
  • Wang, B.; Wang, L.J.; Li, D.; Adhikari, B.; Shi, J. Effect of Gum Arabic on Stability of Oil-In-Water Emulsion Stabilized by Flaxseed and Soybean Protein. Carbohydrate Polymers 2011, 86(1), 343–351.
  • Turchiuli, C.; Munguia, M.T.J.; Sanchez, M.H.; Ferre, H.C.; Dumoulin, E. Use of Different Supports for Oil Encapsulation in Powder by Spray Drying. Powder Technology 2014, 255, 103–108.
  • Taneja, A.; Ye, A.; Jones, J.R.; Archer, R.; Singh, H. Behaviour of Oil Droplets during Spray Drying of Milk-Protein-Stabilised Oil-In-Water Emulsions. International Dairy Journal 2013, 28(1), 15–23.
  • Dluzewska, E.; Sobiecka, A.; Maszewska, M. Effect of Oil Phase Concentration on Rheological Properties and Stability of Beverage Emulsions. Acta Scientiarum Polonorum Technologia Alimentaria 2006, 5(2), 147–156.
  • Jayme, M.; Dunstan, D.; Gee, M. Zeta Potentials of Gum Arabicstabilised Oil in Water Emulsions. Food Hydrocolloids 1999, 13(6), 459–465.
  • Shao, P.; Shao, J.; Jiang, Y.; Sun, P. Influences of Ulva Fasciata Polysaccharide on the Rheology and Stabilization of Cinnamaldehyde Emulsions. Carbohydrate Polymers 2016, 135, 27–34.
  • Thevenet, F.;. Acaciagum (Gumarabic). In Food Stabilisers, Thinckeners and Gelling Agents; Imeson, A.; Ed.; Blackwell Publishing, New Jersey, USA, 2006; 11–30.
  • Patel, S.; Goyal, A. Applications of Natural Polymer Gum Arabic: A Review. International Journal of Food Properties 2015, 18(5), 986–998.
  • McClements, D.J. Protein-Stabilized Emulsions. Current Opinion in Colloid and Interface Science 2004, 9(5), 305–313.
  • Akhtar, M.; Dickinson, E. Whey Protein-Maltodextrin Conjugates as Emulsifying Agents: An Alternative to Gum Arabic. Food Hydrocolloids 2007, 21(4), 607–616.
  • Jafari, S.M.; He, Y.; Bhandari, B. Nano-Emulsion Production by Sonication and Microfluidization - A Comparison. International Journal of Food Properties 2006, 9(3), 475–485.
  • Perrier-Cornet, J.M.; Marie, P.; Gervais, P. Comparison of Emulsification Efficiency of Protein-Stabilized Oil-In-Water Emulsions Using Jet, High Pressure and Colloid Mill Homogenization. Journal of Food Engineering 2005, 66(2), 211–217.
  • Le, H.D.; Le, V.V.M. Application of Ultrasound to Microencapsulation of Coconut Milk Fat by Spray Drying Method. Journal of Food Science and Technology 2015, 52(4), 2474–2478.
  • Shanmugam, A.; Ashokkumar, M. Ultrasonic Preparation of Stable Flax Seed Oil Emulsions in Dairy Systems – Physicochemical Characterization. Food Hydrocolloids 2014, 39, 151–162.
  • Silva, E.K.; Azevedo, V.M.; Cunha, R.L.; Hubinger, M.D.; Meireles, M.A.A. Ultrasound-Assisted Encapsulation of Annatto Seed Oil - Whey Protein Isolate versus Modified Starch. Food Hydrocolloids 2016, 56, 71–83.
  • Ramisetty, K.A.; Pandit, A.B.; Gogate, P.R. Ultrasound Assisted Preparation of Emulsion of Coconut Oil in Water: Understanding the Effect of Operating Parameters and Comparison of Reactor Designs. Chemical Engineering and Processing: Process Intensification 2015, 88, 70–77.
  • Cucheval, A.; Chow, R.C.Y. A Study on the Emulsification of Oil by Power Ultrasound. Ultrasonics Sonochemistry 2008, 15(5), 916–920.
  • O’Brien, W.D.;. Ultrasound-Biophysics Mechanisms. Progress in Biophysics & Molecular Biology 2007, 93(1–3), 212–255.
  • Jafari, S.M.; Assadpoor, E.; He, Y.; Bhandari, B. Encapsulation Efficiency of Food Flavours and Oils during Spray Drying. Drying Technology 2008, 26, 816–835.
  • Silva, H.D.; Cerqueira, M.Â.; Vicente, A.A. Nanoemulsions for Food Applications: Development and Characterization. Food and Bioprocess Technology 2012, 5(3), 854–867.
  • Tonon, R.V.; Pedro, R.B.; Grosso, C.R.F.; Hubinger, M.D. Microencapsulation of Flaxseed Oil by Spray Drying: Effect of Oil Load and Type of Wall Material. Drying Technology 2012, 30(13), 1491–1501.
  • Botrel, D.A.; Borges, S.V.; Fernandes, R.V.D.B.; Carmo, E.L. Optimization of Fish Oil Spray Drying Using a Protein: Inulin System. Drying Technology 2014, 32(3), 279–290.
  • Carneiro, H.C.F.; Tonon, R.V.; Grosso, C.R.F.; Hubinger, M.D. Encapsulation Efficiency and Oxidative Stability of Flaxseed Oil Microencapsulated by Spray Drying Using Different Combinations of Wall Materials. Journal of Food Engineering 2013, 115(4), 443–451.
  • Beristain, C.I.; Garcı́a, H.S.; Vernon-Carter, E.J. Spray-Dried Encapsulation of Cardamom (Elettariacardamomum) Essential Oil with Mesquite (Prosopisjuliflora) Gum. LWT - Food Science and Technology 2001, 34(6), 398–401.
  • Adjonu, R.; Doran, G.; Torley, P.; Agboola, S. Formation of Whey Protein Isolate Hydrolysate Stabilised Nanoemulsion. Food Hydrocolloids 2014, 41, 169–177.
  • Mirhosseini, H.; Tan, C.P.; Hamid, N.S.A.; Yusof, S. Effect of Arabic Gum, Xanthan Gum and Orange Oil Contents on Ζ-Potential, Conductivity, Stability, Size Index and Ph of Orange Beverage Emulsion. Colloids and Surfaces A: Physicochemical and Engineering Aspects 2008, 315(1–3), 47–56.
  • 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.
  • Wang, B.; Li, D.; Wang, L.-J.; Özkan, N. Effect of Concentrated Flaxseed Protein on the Stability and Rheological Properties of Soybean Oil-In-Water Emulsions. Journal of Food Engineering 2010, 96(4), 555–561.
  • Bae, E.K.; Lee, S.J. Microencapsulation of Avocado Oil by Spray Drying Using Whey Protein and Maltodextrin. Journal of Microencapsulation 2008, 25(8), 549–560.
  • Rosa, M.T.M.G.; Silva, E.K.; Santos, D.T.; Petenate, A.J.; Meireles, M.A.A. Obtaining Annatto Seed Oil Miniemulsions by Ultrasonication Using Aqueous Extract from Brazilian Ginseng Roots as a Biosurfactant. Journal of Food Engineering 2016, 168, 68–78.
  • Al-Malah, K.I.; Azzam, M.O.J.; Omari, R.M. Emulsifying Properties of BSA in Different Vegetable Oil Emulsions Using Conductivity Technique. Food Hydrocolloids 2000, 14(5), 485–490.
  • 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.
  • Masson, D.S.; Morais, G.G.; De Morais, J.M.; De Andrade, F.F.; Dos Santos, O.D.H.; De Oliveira, W.P.;, et al. Polyhydroxy Alcohols and Peach Oil Addition Influence on Liquid Crystal Formation and Rheological Behavior of O/W Emulsions. Journal of Dispersion Science and Technology 2005, 26(4), 463–468.
  • Klein, M.; Aserin, A.; Ishai, P.B.; Garti, N. Interactions between Whey Protein Isolate and Gum Arabic. Colloids and Surfaces B: Biointerfaces 2010, 79(2), 377–383.
  • Jambrak, A.R.; Mason, T.J.; Lelas, V.; Herceg, Z.; Herceg, I.L. Effect of Ultrasound Treatment on Solubility and Foaming Properties of Whey Protein Suspensions. Journal of Food Engineering 2008, 86, 281–287.
  • Casteli, V.C.; Mendonça, C.C.; De Campos, M.A.L.; Ferrari, M.; Machado, S.R.P. Desenvolvimento E Estudos De Estabilidade Preliminares De Emulsões O/A Contendo Cetoconazol 2.0%. Acta Scientiarum. Health Sciences 2008, 30(2), 121–128.
  • Sari, T.P.; Mann, B.; Kumar, R.; Singh, R.R.B.; Sharma, R.; Bhardwaj, M.;, et al. Preparation and Characterization of Nanoemulsion Encapsulating Curcumin. Food Hydrocolloids 2015, 43, 540–546.
  • Mohammadzadeh, H.; Koocheki, A.; Kadkhodaee, R.; Razavi, S.M.A. Physical and Flow Properties of D-Limonene-In-Water Emulsions Stabilized with Whey Protein Concentrate and Wild Sage (Salvia macrosiphon) Seed Gum. Food Research International 2013, 53(1), 312–318.
  • Herculano, E.D.; De Paula, H.C.B.; De Figueiredo, E.A.T.; Dias, F.G.B.; Pereira, V.D.A. Physicochemical and Antimicrobial Properties of Nanoencapsulated Eucalyptus staigeriana Essential Oil. LWT - Food Science Ande Technology 2015, 61(2), 484–491.
  • Kuhn, K.R.; Cunha, R.L. Flaxseed Oil - Whey Protein Isolate Emulsions: Effect of High Pressure Homogenization. Journal of Food Engineering 2012, 111(2), 449–457.
  • Jayasundera, M.; Adhikari, B.; Aldred, P.; Ghandi, A. Surface Modification of Spray Dried Food and Emulsion Powders with Surface-Active Proteins: A Review. Journal of Food Engineering 2009, 93(3), 266–277.
  • Silva, V.M.; Vieira, G.S.; Hubinger, M.D. Influence of Different Combinations of Wall Materials and Homogenisation Pressure on the Microencapsulation of Green Coffee Oil by Spray Drying. Food Research International 2014, 61, 132–143.
  • Xu, D.; Yuan, F.; Wang, X.; Li, X.; Hou, Z.; Gao, Y. The Effect of Whey Protein Isolate-Dextran Conjugates on the Freeze-Thaw Stability of Oil-In-Water Emulsion. Journal of Dispersion Science and Technology 2010, 32(1), 77–83.
  • Mirhosseini, H.; Tan, C.P.; Hamid, N.S.A.; Yusof, S.; Chern, B.H. Characterization of the Influence of Main Emulsion Components on the Physicochemical Properties of Orange Beverage Emulsion Using Response Surface Methodology. Food Hydrocolloids 2009, 23(2), 271–280.
  • Sukhotu, R.; Guo, S.; Xing, J.; Hu, Q.; Wang, R.; Shi, X.;, et al. Changes in Physiochemical Properties and Stability of Peanut Oil Body Emulsions by Applying Gum Arabic. LWT - Food Science and Technology 2016, 68, 432–438.
  • Garti, N.;. Hydrocolloids as Emulsifying Agents for Oil-In-Water Emulsions. Journal of Dispersion Science and Technology 1999, 20(1–2), 327–355.
  • Garcia, L.C.; Tonon, R.V.; Hubinger, M.D. Effect of Homogenization Pressure and Oil Load on the Emulsion Properties and the Oil Retention of Microencapsulated Basil Essential Oil (Ocimumbasilicum L.). Drying Technology 2012, 30(13), 1413–1421.
  • Camino, N.A.; Pilosof, A.M.R. Hydroxypropylmethylcellulose at the Oil-Water Interface. Part II. Submicron-Emulsions as Affected by Ph. Food Hydrocolloids 2011, 25(5), 1051–1062.
  • Kuhn, K.R.; Silva, F.G.D.; Netto, F.M.; Cunha, R.L. Assessing the Potential of Flaxseed Protein as an Emulsifier Combined with Whey Protein Isolate. Food Research International 2014, 58, 89–97.
  • Conceição, M.C.; Junqueira, L.A.; Silva, K.C.G.; Prado, M.E.T.; Resende, J.V. Thermal and Microstructural Stability of a Powdered Gum Derived from Pereskiaaculeata Miller Leaves. Food Hydrocolloids 2014, 40, 104–114.
  • İbanoğlu, E.;. Rheological Behaviour of Whey Protein Stabilized Emulsions in the Presence of Gum Arabic. Journal of Food Engineering 2002, 52(3), 273–277.
  • Tadros, T.F.;. Rheology of Dispersions: Principles and Applications. First Edit; Rheology of Dispersions: Principles and Applications. Wiley-VCH, Weinheim, Germany, 2010; p218 .
  • Moschakis, T.; Murray, B.S.; Biliaderis, C.G. Modifications in Stability and Structure of Whey Protein-Coated O/W Emulsions by Interacting Chitosan and Gum Arabic Mixed Dispersions. Food Hydrocolloids 2010, 24(1), 8–17.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.