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Yakmaz F, Bozkurt AS, Görücü Yilmaz Ş. PTZ-kindled rat model; evaluation of seizure, hippocampal EGR-1, and Rev-erbα gene regulation, behavioral analysis, and antioxidant capacity of Gum Arabic. Mol Biol Rep 2024; 51:279. [PMID: 38324049 DOI: 10.1007/s11033-024-09210-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2023] [Accepted: 01/03/2024] [Indexed: 02/08/2024]
Abstract
BACKGROUND Epilepsy is a neurological disease characterized by recurrent seizures, hyperexcitable neurons and various behavioral comorbidities. The electrical charge during seizures depletes the antioxidant defense mechanism in the epileptic brain and increases the oxidative burden. Natural antioxidant compounds are potential therapeutics in the treatment of two major pathologies of epilepsy with their anticonvulsant and anxiolytic effects and can modulate these targets. Gum Arabic is one of the natural plant polysaccharides that is non-toxic and biodegradable. METHODS AND RESULTS A total of 30 Wistar albino male rats (8-12 weeks, 350-500 g), were randomly divided into 5 groups with 6 animals in each group: 1-Control, 2-Sham (Phosphate buffer saline (PBS)), 3-PTZ, 4-Gum Arabic, 5-PTZ + Gum Arabic. PTZ was administered i.p at 35 mg/kg/day for 11 days. After 48 h, the injection was completed with 75 mg/kg PTZ. Locomotor activity, immobilization, rearing, grooming, eating, and drinking behaviors were recorded with the LABORAS behavior system for 30 min after kindling. Animals were treated with Gum Arabic (2 mg/kg/day, oral gavage) for 10 days. At the end of the period, animal behavior was recorded again. Then the hippocampus tissues were removed. Oxidative parameters (TAS and TOS), early growth response 1 (EGR1) and nuclear receptor subfamily 1 group D member 1 (Rev-erbα) gene expressions and behaviors were analyzed. CONCLUSION Gum Arabic increased TAS levels (P = 0.000), decreased TOS levels (P = 0.000), and thus exhibited antioxidant properties by reducing oxidative stress burden. EGR1, which was upregulated in the seizure group, was downregulated after treatment (P = 0.000), and Rev-erbα was downregulated in seizure and upregulated after treatment (P = 0.000). Gum arabic may be an antiepileptic and anxiolytic therapeutic in improving epileptic seizures by reducing oxidative stress burden through EGR1 and Rev-erbα.0.
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Affiliation(s)
- Funda Yakmaz
- Physiology Department, Medicine Faculty, Gaziantep University, Gaziantep, Turkey
| | - Ahmet Sarper Bozkurt
- Physiology Department, Medicine Faculty, Gaziantep University, Gaziantep, Turkey.
| | - Şenay Görücü Yilmaz
- Nutrition and Dietetics Department, Health Science Faculty, Gaziantep University, Gaziantep, Turkey
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Antoine-Michard A, Charbonnel C, Jaouen I, Sanchez C, Nigen M. Maturation of demineralized arabinogalactan-proteins from Acacia seyal gum in dry state: Aggregation kinetics and structural properties of aggregates. Int J Biol Macromol 2023; 233:123509. [PMID: 36739053 DOI: 10.1016/j.ijbiomac.2023.123509] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2022] [Revised: 10/16/2022] [Accepted: 01/29/2023] [Indexed: 02/05/2023]
Abstract
The aggregation in dry state of mineral-loaded arabinogalactan-proteins (AGPs) from Acacia seyal gum (GA) generally occurs above 70 °C. This study focuses on the aggregation sensitivity of AGPs after their demineralization. The dry incubation in mild temperature (25 °C to 70 °C) of demineralized AGPs induced the formation of aggregates, not observed with GA. AGPs aggregated following a self-assembly mechanism for which temperature only modulated the aggregation rate. The activation energy was around 90-100 kJ·mol-1 that could correspond to chemical condensation reactions induced by the AGPs surface dehydration. The aggregation kinetics were characterized by the formation of soluble aggregates during the first times of incubation, whose molar mass increased from 1 · 106 g·mol-1 to 6.7 · 106 g·mol-1 (SEC MALS) or 12 · 106 g·mol-1 (AF4 MALS) after 1.66 days of dry heating at 40 °C. These soluble aggregates revealed they adopted a similar conformation to that of not aggregated AGPs with a νh value around 0.45. Above 1.66 days at 40 °C, the soluble aggregates grew up to form microparticles with sizes ranging from 10 to around 200 μm. This study highlighted the protective role of cations from AGPs whose demineralization increased their sensibility to dry heating and their chemical reactivity for aggregation.
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Affiliation(s)
- Amandine Antoine-Michard
- UMR IATE, Univ Montpellier, INRAE, Institut Agro, 34060 Montpellier, France; ALLAND & ROBERT, 75003 Paris, France
| | - Céline Charbonnel
- UMR IATE, Univ Montpellier, INRAE, Institut Agro, 34060 Montpellier, France
| | | | - Christian Sanchez
- UMR IATE, Univ Montpellier, INRAE, Institut Agro, 34060 Montpellier, France
| | - Michaël Nigen
- UMR IATE, Univ Montpellier, INRAE, Institut Agro, 34060 Montpellier, France.
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Kirtil E, Oztop MH. Mechanism of adsorption for design of role-specific polymeric surfactants. CHEMICAL PAPERS 2023. [DOI: 10.1007/s11696-022-02636-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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Dib MA, Lemarchand M, Gore E, Grisel M. Promising potential of bio-sourced amphiphilic xanthan as an emulsifier in O/W dispersions. Colloids Surf A Physicochem Eng Asp 2023. [DOI: 10.1016/j.colsurfa.2023.131062] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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Monteil J, Hadj-Sassi A, Dargelos É, Guzman-Barrera N, Poque E, Leal-Calderon F. Method to prepare aqueous propolis dispersions based on phase separation. Food Chem 2022; 389:133072. [PMID: 35490523 DOI: 10.1016/j.foodchem.2022.133072] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2021] [Revised: 04/15/2022] [Accepted: 04/22/2022] [Indexed: 11/04/2022]
Abstract
Propolis has many benefits for human health. To facilitate its oral consumption, we designed propolis-in-water dispersions to be used as nutraceuticals. Propolis was first dissolved either in ethanol or in a hydroalcoholic solution. Water being a non-solvent for propolis, its addition produced propolis precipitation. We explored the ternary phase diagram of water, propolis and ethanol to identify the line separating the one phase region where propolis is fully dissolved, and the two-phase region where a concentrated propolis solution coexists with a dilute one. Droplets rich in propolis were produced during the phase separation process under mechanical stirring induced by a rotor-stator device or a microfluidizer, and they were stabilized using gum Arabic as an emulsifier. Ethanol was finally removed by distillation under reduced pressure. Propolis dispersions in the micron and submicron size range could be obtained. They contained between 1.75 and 10.5 wt% polyphenols relative to the total mass.
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Affiliation(s)
- Julien Monteil
- Université de Bordeaux, CNRS, Bordeaux INP, CBMN UMR 5248, 33600 Pessac, France
| | | | - Élise Dargelos
- Université de Bordeaux, CNRS, Bordeaux INP, CBMN UMR 5248, 33600 Pessac, France
| | | | - Emmanuelle Poque
- Université de Bordeaux, CNRS, Bordeaux INP, CBMN UMR 5248, 33600 Pessac, France
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Lin J, Wang Z, Meng H, Guo X. Genipin crosslinked gum arabic: Synthesis, characterization, and emulsification properties. Carbohydr Polym 2021; 261:117880. [DOI: 10.1016/j.carbpol.2021.117880] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2020] [Revised: 02/25/2021] [Accepted: 02/26/2021] [Indexed: 12/19/2022]
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7
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Li J, Deng Q, Yu X, Wang W. Structural studies of a new fraction obtained by gradient ethanol precipitation from Acacia seyal gum. Food Hydrocoll 2020. [DOI: https://doi.org/10.1016/j.foodhyd.2020.105932] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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8
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Li J, Deng Q, Yu X, Wang W. Structural studies of a new fraction obtained by gradient ethanol precipitation from Acacia seyal gum. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105932] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Emulsifying properties of Acacia senegal gum: Impact of high molar mass protein-rich AGPs. FOOD CHEMISTRY-X 2020; 6:100090. [PMID: 32420542 PMCID: PMC7214827 DOI: 10.1016/j.fochx.2020.100090] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/11/2019] [Revised: 04/06/2020] [Accepted: 04/26/2020] [Indexed: 11/18/2022]
Abstract
Reconstitution of gums from arabinogalactan proteins (AGP) of Acacia gum. Experimental design to optimize their emulsions properties. Relevant adsorption of high molar protein-rich AGPs at the interface. Combined effect of high molar protein-rich AGPS and total concentration. Role of apparent viscosity of bulk to long-term stability.
The impact of high molar mass protein-rich arabinogalactan-proteins (AGPs) on emulsifying properties of Acacia senegal gums were studied using reconstituted gums obtained with two distinct fractions: one containing these specific high molar mass AGPs and the other protein-poor low molar mass AGPs. To produce and stabilize limonene emulsions, the experimental design emphasized not only the role of high molar mass protein-rich AGPs, but also the importance of high total concentration. At low protein contents, reconstituted gums required a slightly higher content in high molar mass protein-rich AGPs than original A. senegal gum, that confirmed the role of low molar mass protein-rich AGPs in the adsorption at interfaces. The comparison of the creaming index between original and reconstituted gums as well as the monitoring of instability phenomena by turbiscan up to 30 days clearly demonstrated the prevalent impact of the bulk apparent viscosity in the long-term stability of emulsions.
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Apolinar-Valiente R, Williams P, Nigen M, Tamayo VM, Doco T, Sanchez C. Fractionation of Acacia seyal gum by ion exchange chromatography. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105283] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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11
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Guo F, de Lima Stebbins D, Toomey RG, Alcantar NA. Interfacial Phenomena of Natural Dispersants for Crude Oil Spills. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2019; 35:15904-15913. [PMID: 31607124 DOI: 10.1021/acs.langmuir.9b02036] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
A natural surfactant was studied to simulate the dispersion process of crude oil in water. The interfacial phenomena of this natural dispersant was compared with a commercially available chemical dispersant, COREXIT EC9500A. This functional surfactant was extracted from the mucilage of the Opuntia ficus-indica cactus species. The evaluation to determine the efficacy to disperse crude oil of the cactus-based mucilage extract (nongelling extract, NE) was based on characterizing surface and interfacial tension, dispersion efficiency, mixing effects, salinity effects, stability, and droplets size distributions. We found that surface tension values follow a linear relationship with respect to the natural logarithm of the concentrations of NE. The application of NE in the water phase led to decreasing oil/water interfacial tensions. Surface tension tests were also used to quantify the effect of oil-in-water (O/W) emulsion ratios once either natural or commercialized dispersants were added. A key finding of our work is that the surface tension between typical 6% and 3% v/v O/W emulsions was significantly reduced with the addition of discrete amounts of NE. This result indicated that the dynamic balance between O/W and water-in-oil (W/O) emulsions was thermodynamically more stable toward O/W emulsion states with NE. We also found that O/W emulsions with higher dispersion effectiveness were formed for both 10 and 35 practical salinity units, as the dispersant to oil ratios increased, with a significant correlation to the mixing energy. We observed that the O/W emulsions with natural dispersants had a significantly smaller weighted average diameter compared to those with COREXIT EC9500A. Such a phenomenon can be explained by understanding intermolecular interactions due to the structure and type of dispersant. In conclusion, cactus-based mucilage extracts could be used as environmentally benign dispersants and, therefore, reduce negative social perceptions of the application of dispersants to clean up spilled oil.
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Affiliation(s)
- Fei Guo
- Department of Chemical and Biomedical Engineering , University of South Florida , Tampa , Florida 33620 , United States
| | - Daniela de Lima Stebbins
- Department of Chemical and Biomedical Engineering , University of South Florida , Tampa , Florida 33620 , United States
| | - Ryan G Toomey
- Department of Chemical and Biomedical Engineering , University of South Florida , Tampa , Florida 33620 , United States
| | - Norma A Alcantar
- Department of Chemical and Biomedical Engineering , University of South Florida , Tampa , Florida 33620 , United States
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Antioxidant and anti-cancer activity of Dunaliella salina extract and oral drug delivery potential via nano-based formulations of gum Arabic coated magnetite nanoparticles. J Drug Deliv Sci Technol 2019. [DOI: 10.1016/j.jddst.2019.101278] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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13
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Nigen M, Valiente RA, Iturmendi N, Williams P, Doco T, Moine V, Massot A, Jaouen I, Sanchez C. The colloidal stabilization of young red wine by Acacia senegal gum: The involvement of the protein backbone from the protein-rich arabinogalactan-proteins. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.105176] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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Atgié M, Chennevière A, Masbernat O, Roger K. Emulsions Stabilized by Gum Arabic: How Diversity and Interfacial Networking Lead to Metastability. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2019; 35:14553-14565. [PMID: 31614092 DOI: 10.1021/acs.langmuir.9b02541] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Gum arabic is a natural hydrocolloid composed of a diversity of amphiphilic species consisting of protein chains covalently linked to multiscale porous polysaccharides. Gum arabic is notably used as a food additive (E414) to provide metastability to oil-in-water emulsions, even after extensive dilution. Here, we investigate the mechanism underlying the emulsion stabilizing properties of gum arabic, using a combination of scattering and chromatographic analyses and the design of a harvesting method to collect adsorbed species. Increasing the interfacial packing of amphiphilic species leads to their irreversible interfacial aggregation, which is driven by hydrophobic interactions between protein chains. This aggregation is promoted by the size diversity of amphiphilic species, with smaller species first aggregating at intermediate interfacial packings, followed by larger species at higher packings. The resulting adsorbed layer can be considered as a shell composed of a two-dimensional protein network, irreversibly cross-linked through hydrophobic interactions, which is covalently linked to hyperbranched polysaccharide chains displaying severe conformational changes compared to their bulk structure. This shell is strongly anchored at the oil-water interface by the protein network and provides steric repulsions through the hydrated polysaccharides. Consequently, if such a shell is adequately formed during emulsification, emulsions stabilized by gum arabic may resist extensive mechanical stresses and display a long-term metastability even after drastic environmental changes. This paves the way toward more rational uses of gum arabic as an emulsion stabilizer in formulations and processes.
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Affiliation(s)
- M Atgié
- Laboratoire de Génie Chimique , Université de Toulouse, CNRS, INPT, UPS , Toulouse 31432 , France
| | | | - O Masbernat
- Laboratoire de Génie Chimique , Université de Toulouse, CNRS, INPT, UPS , Toulouse 31432 , France
| | - K Roger
- Laboratoire de Génie Chimique , Université de Toulouse, CNRS, INPT, UPS , Toulouse 31432 , France
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15
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Sethuraman S, Rajendran K. Is Gum Arabic a Good Emulsifier Due to CH...π Interactions? How Urea Effectively Destabilizes the Hydrophobic CH...π Interactions in the Proteins of Gum Arabic than Amides and GuHCl? ACS OMEGA 2019; 4:16418-16428. [PMID: 31616820 PMCID: PMC6787882 DOI: 10.1021/acsomega.9b01980] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/01/2019] [Accepted: 09/11/2019] [Indexed: 05/13/2023]
Abstract
The photophysical studies of gum arabic (GA) in the presence of urea, 1,3-dimethylurea (DMU), tetramethylurea (TMU), guanidine hydrochloride (GuHCl), formamide (FA), acetamide (AA), and dimethyl formamide (DMF) were carried out by monitoring the emission, three-dimensional emission contour, and time-correlated fluorescence lifetime techniques. On addition of only 1 × 10-3 M urea, 75.0% of the fluorescence of GA is quenched, while the same occurs in GuHCl at 3.0 M. FA quenched 50% of the fluorescence of GA at 5.0 M. However, DMU, TMU, AA, and DMF resulted in a fluorescence enhancement. The unusual fluorescence trends reveal the existence of CH...π interactions in the proteins of GA. The experimental results and the structural aspects of proteins in GA led us to propose that the aggregation of polyproline helices in GA, through several CH...π interactions, would have a major role to play in the emulsification mechanism of GA.
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Crispín-Isidro G, Hernández-Rodríguez L, Ramírez-Santiago C, Sandoval-Castilla O, Lobato-Calleros C, Vernon-Carter E. Influence of purification on physicochemical and emulsifying properties of tamarind (Tamarindus indica L.) seed gum. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.02.046] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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Atgié M, Garrigues J, Chennevière A, Masbernat O, Roger K. Gum Arabic in solution: Composition and multi-scale structures. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.01.033] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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18
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Apolinar-Valiente R, Williams P, Nigen M, Tamayo VM, Doco T, Sanchez C. Recovery, structure and physicochemical properties of an aggregate-rich fraction from Acacia senegal gum. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.11.054] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Atgié M, Masbernat O, Roger K. Emulsions Stabilized by Gum Arabic: Composition and Packing within Interfacial Films. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2019; 35:962-972. [PMID: 30507121 DOI: 10.1021/acs.langmuir.8b02715] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Gum arabic is a heterogeneous natural hydrocolloid commonly used in the agro-food industry to provide metastability to oil-in-water emulsions. Since aqueous solutions of gum arabic contain a complex mixture of protein/polysaccharide conjugates, the composition of interfacial films is expected to differ from the bulk composition. Here, we investigate the composition of interfacial films in oil/water emulsions stabilized by gum arabic at various concentrations, pH and salinity. Using both size exclusion and hydrophobic interaction chromatography separations, we show that the interface is enriched in protein-rich species displaying a broad range of sizes. These species are irreversibly adsorbed as monolayers at the oil/water interface. We observe that the surface coverage density, or packing, of the adsorbed species at oil/water interfaces drastically increases with both the increasing gum concentration and decreasing ionic repulsions, through increasing the ionic strength or decreasing the pH. Strikingly, these packing changes correspond to only minor composition changes in the adsorbed layer. We thus conclude that the key parameter modified in different formulations is the conformation of the adsorbed species rather than their composition distribution. These findings can be readily used to adjust the amount of gum arabic necessary to produce metastable emulsions.
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Affiliation(s)
- M Atgié
- Laboratoire de Génie Chimique, Université de Toulouse, CNRS, INPT, UPS , Toulouse 31432 , France
| | - O Masbernat
- Laboratoire de Génie Chimique, Université de Toulouse, CNRS, INPT, UPS , Toulouse 31432 , France
| | - K Roger
- Laboratoire de Génie Chimique, Université de Toulouse, CNRS, INPT, UPS , Toulouse 31432 , France
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PATHANIA RUHI, KHAN HUMA, KAUSHIK RAVINDER, KHAN MOHAMMEDAZHAR. Essential Oil Nanoemulsions and their Antimicrobial and Food Applications. CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE 2018. [DOI: 10.12944/crnfsj.6.3.05] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Abstract
The consumer awareness for secure insignificantly handled food has constrained the food dealers either to decrease the measure of chemically synthetic antimicrobial substances or to replace them with natural ones. Essential oils (EO) extracted from edible, therapeutic and herbal plants have been well recognized as natural antimicrobial additives. As characteristic then viable antimicrobials, EO have been progressively observed towards control of foodborne microbes and progression of nourishment wellbeing. It is ordinarily hard to achieve high antimicrobial vulnerability when mixing with EO in nourishment based items because of low dissolvability of water and interactive binding. Subsequently, the delivery system of nanoemulsion-based EO is emerging as aviable solution to control the growth of foodborne pathogens. Lipophilic compounds are distributed uniformly in the aqueous phase with the help of nanoemulsion technique. Therefore, the nanoemulsion formulation is generally comprised of mainly three constituents i.e. oil phase, aqueous and a surfactant. Nanoemulsions droplet average diameters should below 100 nm. According to previous studies, the clove, cinnamon and thyme oil nanoemulsions which were formulated with non ionic surfactants (Spans and Tweens) were having droplet size less than 100nm. The current review emphases on essential oil based nanoemulsions which are prepared with different ingredients which hence, enhance the antimicrobial action in food items.
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Affiliation(s)
- RUHI PATHANIA
- Faculty of Applied Sciences and Biotechnology, Shoolini University, Solan, Himachal Pradesh, India
| | - HUMA KHAN
- Faculty of Applied Sciences and Biotechnology, Shoolini University, Solan, Himachal Pradesh, India
| | - RAVINDER KAUSHIK
- Faculty of Applied Sciences and Biotechnology, Shoolini University, Solan, Himachal Pradesh, India
| | - MOHAMMED AZHAR KHAN
- Faculty of Applied Sciences and Biotechnology, Shoolini University, Solan, Himachal Pradesh, India
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Effect of plant protein-polysaccharide complexes produced by mano-thermo-sonication and pH-shifting on the structure and stability of oil-in-water emulsions. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.03.005] [Citation(s) in RCA: 37] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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22
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Sanchez C, Nigen M, Mejia Tamayo V, Doco T, Williams P, Amine C, Renard D. Acacia gum: History of the future. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.04.008] [Citation(s) in RCA: 54] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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23
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Flexibility and Hydration of Amphiphilic Hyperbranched Arabinogalactan-Protein from Plant Exudate: A Volumetric Perspective. COLLOIDS AND INTERFACES 2018. [DOI: 10.3390/colloids2010011] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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25
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Shi Y, Li C, Zhang L, Huang T, Ma D, Tu ZC, Wang H, Xie H, Zhang NH, Ouyang BL. Characterization and emulsifying properties of octenyl succinate anhydride modified Acacia seyal gum (gum arabic). Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.10.043] [Citation(s) in RCA: 36] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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26
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Jin W, Ge H, Wang Y, Du X, Li B. Molecular migration of konjac glucomannan and gum Arabic phase separation and its application in oil-water interfaces. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.07.010] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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27
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Ngouémazong ED, Christiaens S, Shpigelman A, Van Loey A, Hendrickx M. The Emulsifying and Emulsion-Stabilizing Properties of Pectin: A Review. Compr Rev Food Sci Food Saf 2015. [DOI: 10.1111/1541-4337.12160] [Citation(s) in RCA: 137] [Impact Index Per Article: 15.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Affiliation(s)
- Eugénie D. Ngouémazong
- Dept. of Microbial and Molecular Systems (M²S), Laboratory of Food Technology; Leuven Food Science and Nutrition Research Centre (LFoRCe), Katholieke Univ. Leuven; Kasteelpark Arenberg 22, Box 2457 3001 Leuven Belgium
| | - Stefanie Christiaens
- Dept. of Microbial and Molecular Systems (M²S), Laboratory of Food Technology; Leuven Food Science and Nutrition Research Centre (LFoRCe), Katholieke Univ. Leuven; Kasteelpark Arenberg 22, Box 2457 3001 Leuven Belgium
| | - Avi Shpigelman
- Dept. of Microbial and Molecular Systems (M²S), Laboratory of Food Technology; Leuven Food Science and Nutrition Research Centre (LFoRCe), Katholieke Univ. Leuven; Kasteelpark Arenberg 22, Box 2457 3001 Leuven Belgium
| | - Ann Van Loey
- Dept. of Microbial and Molecular Systems (M²S), Laboratory of Food Technology; Leuven Food Science and Nutrition Research Centre (LFoRCe), Katholieke Univ. Leuven; Kasteelpark Arenberg 22, Box 2457 3001 Leuven Belgium
| | - Marc Hendrickx
- Dept. of Microbial and Molecular Systems (M²S), Laboratory of Food Technology; Leuven Food Science and Nutrition Research Centre (LFoRCe), Katholieke Univ. Leuven; Kasteelpark Arenberg 22, Box 2457 3001 Leuven Belgium
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Price NPJ, Vermillion KE, Eller FJ, Vaughn SF. Frost Grape Polysaccharide (FGP), an Emulsion-Forming Arabinogalactan Gum from the Stems of Native North American Grape Species Vitis riparia Michx. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:7286-7293. [PMID: 26234618 DOI: 10.1021/acs.jafc.5b02316] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
A new arabinogalactan is described that is produced in large quantity from the cut stems of the North American grape species Vitis riparia (Frost grape). The sugar composition consists of l-arabinofuranose (l-Araf, 55.2%) and d-galactopyranose (d-Galp 30.1%), with smaller components of d-xylose (11.2%), d-mannose (3.5%), and glucuronic acid (GlcA, ∼2%), the latter linked via a galactosyl residue. Permethylation identified 3-linked Galp residues, some substituted at the 2-position with Galp or Manp, terminal Araf and Xylp, and an internal 3-substituted Araf. NMR (HSQC, TOCSY, HMBC, DOSY) identified βGalp and three αAraf spin systems, in an Araf-α1,3-Araf-α1,2-Araf-α1,2-Galp structural motif. Diffusion-ordered NMR showed that the FGP has a molecular weight of 1-10 MDa. Unlike gum arabic, the FGP does not contain a hydroxyproline-rich protein (HPRP). FGP forms stable gels at >15% w/v and at 1-12% solutions are viscous and are excellent emulsifiers of flavoring oils (grapefruit, clove, and lemongrass), giving stable emulsions for ≥72 h. Lower concentrations (0.1% w/v) were less viscous, yet still gave stable grapefruit oil/water emulsions. Hence, FGP is a β1,3-linked arabinogalactan with potential as a gum arabic replacement in the food and beverage industries.
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Affiliation(s)
- Neil P J Price
- †Renewable Product Technology and ‡Functional Foods Research Units, U.S. Department of Agriculture, National Center for Agricultural Utilization Research, 1815 North University Street, Peoria, Illinois 61604, United States
| | - Karl E Vermillion
- †Renewable Product Technology and ‡Functional Foods Research Units, U.S. Department of Agriculture, National Center for Agricultural Utilization Research, 1815 North University Street, Peoria, Illinois 61604, United States
| | - Fred J Eller
- †Renewable Product Technology and ‡Functional Foods Research Units, U.S. Department of Agriculture, National Center for Agricultural Utilization Research, 1815 North University Street, Peoria, Illinois 61604, United States
| | - Steven F Vaughn
- †Renewable Product Technology and ‡Functional Foods Research Units, U.S. Department of Agriculture, National Center for Agricultural Utilization Research, 1815 North University Street, Peoria, Illinois 61604, United States
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29
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Mahfoudhi N, Sessa M, Ferrari G, Hamdi S, Donsi F. Rheological and interfacial properties at the equilibrium of almond gum tree exudate (Prunus dulcis) in comparison with gum arabic. FOOD SCI TECHNOL INT 2015; 22:277-87. [PMID: 26163565 DOI: 10.1177/1082013215595154] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2015] [Accepted: 06/16/2015] [Indexed: 11/17/2022]
Abstract
Almond gum contains an arabinogalactan-type polysaccharide, which plays an important role in defining its interfacial and rheological properties. In this study, rheological and interfacial properties of almond gum and gum arabic aqueous dispersions were comparatively investigated. The interfacial tension of almond gum and gum arabic aqueous dispersions was measured using the pendant drop method in hexadecane. The asymptotic interfacial tension values for almond gum were significantly lower than the corresponding values measured for gum arabic, especially at high concentration. Rheological properties were characterized by steady and oscillatory tests using a coaxial geometry. Almond gum flow curves exhibited a shear thinning non-Newtonian behavior with a tendency to a Newtonian plateau at low shear rate, while gum arabic flow curves exhibited such behavior only at high shear rate. The influence of temperature (5-50 ℃) on the flow curves was studied at 4% (m/m) gum concentration and the Newtonian viscosities at infinite and at zero shear rate, for gum arabic and almond gum, respectively, were accurately fitted by an Arrhenius-type equation. The dynamic properties of the two gum dispersions were also studied. Both gum dispersions exhibited viscoelastic properties, with the viscous component being predominant in a wider range of concentrations for almond gum, while for gum arabic the elastic component being higher than the elastic one especially at higher concentrations.The rheological and interfacial tension properties of almond gum suggest that it may represent a possible substitute of gum arabic in different food applications.
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Affiliation(s)
- Nesrine Mahfoudhi
- Food Preservation Laboratory, High Institute of Food Industry, Tunis, Tunisia
| | - Mariarenata Sessa
- Department of Industrial Engineering, University of Salerno, Fisciano (SA), Italy
| | - Giovanna Ferrari
- ProdAl scarl - Centre of Competence on Agro-Food Production, University of Salerno, Fisciano (SA), Italy
| | - Salem Hamdi
- Food Preservation Laboratory, High Institute of Food Industry, Tunis, Tunisia
| | - Francesco Donsi
- Department of Industrial Engineering, University of Salerno, Fisciano (SA), Italy ProdAl scarl - Centre of Competence on Agro-Food Production, University of Salerno, Fisciano (SA), Italy
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Kaur M, Sandhu KS, Arora A, Sharma A. Gluten free biscuits prepared from buckwheat flour by incorporation of various gums: Physicochemical and sensory properties. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.02.039] [Citation(s) in RCA: 54] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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31
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Gum of Prosopis/Acacia Species. POLYSACCHARIDES 2015. [DOI: 10.1007/978-3-319-16298-0_14] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022] Open
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32
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Characterization of the mucilage isolated from the edible fronds of bird's nest fern (Asplenium australasicum). Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2014.02.008] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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33
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Ettelaie R, Zengin A, Lee H. Fragmented proteins as food emulsion stabilizers: A theoretical study. Biopolymers 2014; 101:945-58. [DOI: 10.1002/bip.22487] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2014] [Revised: 03/11/2014] [Accepted: 03/14/2014] [Indexed: 01/19/2023]
Affiliation(s)
- Rammile Ettelaie
- Food Colloids Group; School of Food Science and Nutrition, University of Leeds; Leeds LS2 9JT UK
| | - Adem Zengin
- Food Colloids Group; School of Food Science and Nutrition, University of Leeds; Leeds LS2 9JT UK
| | - Hazel Lee
- Food Colloids Group; School of Food Science and Nutrition, University of Leeds; Leeds LS2 9JT UK
- Food Innovation Department, Leatherhead Food Research; Randalls Road Leatherhead Surrey KT22 7RY UK
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Assessment of emulsifying ability of almond gum in comparison with gum arabic using response surface methodology. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2013.10.009] [Citation(s) in RCA: 61] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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35
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Renard D, Lepvrier E, Garnier C, Roblin P, Nigen M, Sanchez C. Structure of glycoproteins from Acacia gum: An assembly of ring-like glycoproteins modules. Carbohydr Polym 2014; 99:736-47. [DOI: 10.1016/j.carbpol.2013.08.090] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2013] [Revised: 08/26/2013] [Accepted: 08/28/2013] [Indexed: 10/26/2022]
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37
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Rodea-González DA, Cruz-Olivares J, Román-Guerrero A, Rodríguez-Huezo ME, Vernon-Carter EJ, Pérez-Alonso C. Spray-dried encapsulation of chia essential oil (Salvia hispanica L.) in whey protein concentrate-polysaccharide matrices. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2012.01.020] [Citation(s) in RCA: 109] [Impact Index Per Article: 9.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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Desplanques S, Renou F, Grisel M, Malhiac C. Impact of chemical composition of xanthan and acacia gums on the emulsification and stability of oil-in-water emulsions. Food Hydrocoll 2012. [DOI: 10.1016/j.foodhyd.2011.10.015] [Citation(s) in RCA: 88] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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39
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Influence of interfacial composition on oxidative stability of oil-in-water emulsions stabilized by biopolymer emulsifiers. Food Chem 2012. [DOI: 10.1016/j.foodchem.2011.09.128] [Citation(s) in RCA: 44] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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40
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Ye A, Edwards PJ, Gilliland J, Jameson GB, Singh H. Temperature-dependent complexation between sodium caseinate and gum arabic. Food Hydrocoll 2012. [DOI: 10.1016/j.foodhyd.2011.04.004] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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41
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Ye A, Gilliland J, Singh H. Thermal treatment to form a complex surface layer of sodium caseinate and gum arabic on oil–water interfaces. Food Hydrocoll 2011. [DOI: 10.1016/j.foodhyd.2011.03.007] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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42
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Charoen R, Jangchud A, Jangchud K, Harnsilawat T, Naivikul O, McClements DJ. Influence of biopolymer emulsifier type on formation and stability of rice bran oil-in-water emulsions: whey protein, gum arabic, and modified starch. J Food Sci 2011; 76:E165-72. [PMID: 21535669 DOI: 10.1111/j.1750-3841.2010.01959.x] [Citation(s) in RCA: 140] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
Rice bran oil (RBO) is used in foods, cosmetics, and pharmaceuticals due to its desirable health, flavor, and functional attributes. We investigated the effects of biopolymer emulsifier type and environmental stresses on the stability of RBO emulsions. Oil-in-water emulsions (5% RBO, 10 mM citrate buffer) stabilized by whey protein isolate (WPI), gum arabic (GA), or modified starch (MS) were prepared using high-pressure homogenization. The new MS used had a higher number of octenyl succinic anhydride (OSA) groups per starch molecule than conventional MS. The droplet diameters produced by WPI and MS were considerably smaller (d < 300 nm) than those produced by GA (d > 1000 nm). The influence of pH (3 to 8), ionic strength (0 to 500 mM NaCl), and thermal treatment (30 to 90 °C) on the physical stability of the emulsions was examined. Extensive droplet aggregation occurred in WPI-stabilized emulsions around their isoelectric point (4 < pH < 6), at high salt (> 200 mM, pH 7), and at high temperatures (>70 °C, pH 7, 150 mM NaCl), which was attributed to changes in electrostatic and hydrophobic interactions between droplets. There was little effect of pH, ionic strength, and temperature on emulsions stabilized by GA or MS, which was attributed to strong steric stabilization. In summary: WPI produced small droplets at low concentrations, but they had poor stability to environmental stress; GA produced large droplets and needed high concentrations, but they had good stability to stress; new MS produced small droplets at low concentrations, with good stability to stress. Practical Application: This study showed that stable rice bran oil-in-water emulsions can be formed using biopolymer emulsifiers. These emulsions could be used to incorporate RBO into a wide range of food products. We compared the relative performance of whey protein, GA, and a new MS at forming and stabilizing the emulsions. The new OSA MS was capable of forming small stable droplets at relatively low concentrations.
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Affiliation(s)
- Ratchanee Charoen
- Dept. of Product Development, Faculty of Agro-Industry, Kasetsart Univ., Bangkok, Thailand
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Bosquez-Molina E, Tomás S, Rodríguez-Huezo M. Influence of CaCl2 on the water vapor permeability and the surface morphology of mesquite gum based edible films. Lebensm Wiss Technol 2010. [DOI: 10.1016/j.lwt.2010.04.023] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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44
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Hydrocolloids with emulsifying capacity. Part 3 – Adsorption and structural properties at the air–water surface. Food Hydrocoll 2010. [DOI: 10.1016/j.foodhyd.2009.07.009] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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45
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Castellani O, Al-Assaf S, Axelos M, Phillips GO, Anton M. Hydrocolloids with emulsifying capacity. Part 2 – Adsorption properties at the n-hexadecane–Water interface. Food Hydrocoll 2010. [DOI: 10.1016/j.foodhyd.2009.07.006] [Citation(s) in RCA: 57] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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46
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Castellani O, Guibert D, Al-Assaf S, Axelos M, Phillips GO, Anton M. Hydrocolloids with emulsifying capacity. Part 1 – Emulsifying properties and interfacial characteristics of conventional (Acacia senegal (L.) Willd. var. senegal) and matured (Acacia (sen) SUPER GUM™) Acacia senegal. Food Hydrocoll 2010. [DOI: 10.1016/j.foodhyd.2009.09.005] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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47
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48
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Padala SR, Williams PA, Phillips GO. Adsorption of gum Arabic, egg white protein, and their mixtures at the oil-water interface in limonene oil-in-water emulsions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2009; 57:4964-4973. [PMID: 19422219 DOI: 10.1021/jf803794n] [Citation(s) in RCA: 52] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
The adsorption behavior of gum Arabic, egg white protein, and their mixtures at the oil-water interface for 20% limonene oil emulsions has been investigated at pH 3.5 and 7.5. It has been shown that protein-rich fractions of gum Arabic adsorb onto limonene oil droplets and that there is no significant molecular mass dependence. The amount adsorbed was determined from differences in the intensities of the gel permeation chromatography elution profiles of the gum before and after preparing emulsions and was found to be approximately 6.5 and approximately 5 mg/m(2) at pH 3.5 and 7.5, respectively. These values are greater than might be expected for monolayer coverage. The amount of protein associated with the gum Arabic adsorbed was about 0.25 mg/m(2), which corresponds to approximately 26% of the total protein present in the gum. In comparison, the amount of egg white protein adsorbed was found to be approximately 1.2 and approximately 0.8 mg/m(2), respectively, at pH 3.5 and 7.5, which are typical values for monolayer coverage. For gum Arabic-egg white protein mixtures (1:0.05 w/w corresponding to approximately 1:1 on a molar basis) at pH 7.5, both species are negatively charged, and there is no interaction between them. On formation of emulsions, they compete with each other for surface sites, and egg white protein molecules are adsorbed preferentially, although not exclusively. At pH 3.5, the molecules have opposite charge and interact and at this ratio form soluble electrostatic complexes, which are adsorbed at the interface during emulsification. The droplet size of emulsions prepared with gum Arabic was significantly less than for egg white protein over the concentration range studied. Gum Arabic-egg white protein mixtures (1: 0.05 w/w) at pH 3.5 produced emulsions with a droplet size similar to gum Arabic alone, while those prepared at pH 7.5 produced emulsions with a significantly larger droplet size.
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Affiliation(s)
- Shashi R Padala
- Centre for Water-Soluble Polymers, Glyndwr University, Plas Coch, Mold Road, Wrexham LL11 2AW, United Kingdom
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49
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Application and evaluation of mesquite gum and its fractions as interfacial film formers and emulsifiers of orange peel-oil. Food Hydrocoll 2009. [DOI: 10.1016/j.foodhyd.2008.06.005] [Citation(s) in RCA: 43] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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50
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Comparison of sugar beet pectin, soybean soluble polysaccharide, and gum arabic as food emulsifiers. 1. Effect of concentration, pH, and salts on the emulsifying properties. Food Hydrocoll 2008. [DOI: 10.1016/j.foodhyd.2007.09.004] [Citation(s) in RCA: 229] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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