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Pickering stabilization of thymol through green emulsification using soluble fraction of almond gum : whey protein isolate nano-complexes

(2019) FOOD HYDROCOLLOIDS. 88. p.218-227
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Abstract
In this study, the soluble fraction of almond gum (SFAG) as a sustainable biopolymer source and whey protein isolate (WPI) were used for self-assembly preparation of SFAG-WPI nano-complexes through electrostatic interaction. The SFAG was characterized using H-1 and C-13 NMR. The influence of total biopolymer concentration (0.2-0.4 %w/v) and ratios (1:3-3:1) as well as of the pH (2-6) on the formation of complexes was established by visual, light scattering, surface charge, and spectrometric observations. The outcomes proved the formation of negatively charged soluble complexes in the range of pH 4-5 and insoluble complexes at pH values 3 to 4. The soluble coacervate particles at pH 4.5 and total concentration of 0.4 %w/v were selected to induce Pickering stabilization of thymol. The static light scattering with microscopy studies (CLSM and Cryo-SEM) showed the formation of thymol oil-in-water emulsions by adsorption of nano-complexes on the surface of the droplets. Thymol emulsions stabilized using complexes had no size variation under storage (40 days) with an opaque and homogenous appearance. On the other hand, the emulsions containing solely WPI at pH 4.5 showed a substantial droplet size increase with severe creaming. Droplet size analysis together with coalescence and flocculation indices presented that coalescence was mainly responsible for droplet size coarsening of the emulsions stabilized by native WPI at pH 4.5. Overall, our outcomes indicated the improvement of WPI in the stabilization of emulsions through complexation.
Keywords
Self-assembly, Coacervate, Pickering stabilization, Almond gum, Whey protein isolate, Thymol, POLYSACCHARIDE INTERACTIONS, COLLOIDAL PARTICLES, HEAT-STABILITY, IN-VITRO, EMULSIONS, COACERVATION, OIL, L., PH, NANOEMULSIONS

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MLA
Sedaghat Doost, Ali, et al. “Pickering Stabilization of Thymol through Green Emulsification Using Soluble Fraction of Almond Gum : Whey Protein Isolate Nano-Complexes.” FOOD HYDROCOLLOIDS, vol. 88, 2019, pp. 218–27.
APA
Sedaghat Doost, A., Nikbakht Nasrabadi, M., Kassozi, V., Dewettinck, K., Stevens, C., & Van der Meeren, P. (2019). Pickering stabilization of thymol through green emulsification using soluble fraction of almond gum : whey protein isolate nano-complexes. FOOD HYDROCOLLOIDS, 88, 218–227.
Chicago author-date
Sedaghat Doost, Ali, Maryam Nikbakht Nasrabadi, Vincent Kassozi, Koen Dewettinck, Christian Stevens, and Paul Van der Meeren. 2019. “Pickering Stabilization of Thymol through Green Emulsification Using Soluble Fraction of Almond Gum : Whey Protein Isolate Nano-Complexes.” FOOD HYDROCOLLOIDS 88: 218–27.
Chicago author-date (all authors)
Sedaghat Doost, Ali, Maryam Nikbakht Nasrabadi, Vincent Kassozi, Koen Dewettinck, Christian Stevens, and Paul Van der Meeren. 2019. “Pickering Stabilization of Thymol through Green Emulsification Using Soluble Fraction of Almond Gum : Whey Protein Isolate Nano-Complexes.” FOOD HYDROCOLLOIDS 88: 218–227.
Vancouver
1.
Sedaghat Doost A, Nikbakht Nasrabadi M, Kassozi V, Dewettinck K, Stevens C, Van der Meeren P. Pickering stabilization of thymol through green emulsification using soluble fraction of almond gum : whey protein isolate nano-complexes. FOOD HYDROCOLLOIDS. 2019;88:218–27.
IEEE
[1]
A. Sedaghat Doost, M. Nikbakht Nasrabadi, V. Kassozi, K. Dewettinck, C. Stevens, and P. Van der Meeren, “Pickering stabilization of thymol through green emulsification using soluble fraction of almond gum : whey protein isolate nano-complexes,” FOOD HYDROCOLLOIDS, vol. 88, pp. 218–227, 2019.
@article{8576955,
  abstract     = {In this study, the soluble fraction of almond gum (SFAG) as a sustainable biopolymer source and whey protein isolate (WPI) were used for self-assembly preparation of SFAG-WPI nano-complexes through electrostatic interaction. The SFAG was characterized using H-1 and C-13 NMR. The influence of total biopolymer concentration (0.2-0.4 %w/v) and ratios (1:3-3:1) as well as of the pH (2-6) on the formation of complexes was established by visual, light scattering, surface charge, and spectrometric observations. The outcomes proved the formation of negatively charged soluble complexes in the range of pH 4-5 and insoluble complexes at pH values 3 to 4. The soluble coacervate particles at pH 4.5 and total concentration of 0.4 %w/v were selected to induce Pickering stabilization of thymol. The static light scattering with microscopy studies (CLSM and Cryo-SEM) showed the formation of thymol oil-in-water emulsions by adsorption of nano-complexes on the surface of the droplets. Thymol emulsions stabilized using complexes had no size variation under storage (40 days) with an opaque and homogenous appearance. On the other hand, the emulsions containing solely WPI at pH 4.5 showed a substantial droplet size increase with severe creaming. Droplet size analysis together with coalescence and flocculation indices presented that coalescence was mainly responsible for droplet size coarsening of the emulsions stabilized by native WPI at pH 4.5. Overall, our outcomes indicated the improvement of WPI in the stabilization of emulsions through complexation.},
  author       = {Sedaghat Doost, Ali and Nikbakht Nasrabadi, Maryam and Kassozi, Vincent and Dewettinck, Koen and Stevens, Christian and Van der Meeren, Paul},
  issn         = {0268-005X},
  journal      = {FOOD HYDROCOLLOIDS},
  keywords     = {Self-assembly,Coacervate,Pickering stabilization,Almond gum,Whey protein isolate,Thymol,POLYSACCHARIDE INTERACTIONS,COLLOIDAL PARTICLES,HEAT-STABILITY,IN-VITRO,EMULSIONS,COACERVATION,OIL,L.,PH,NANOEMULSIONS},
  language     = {eng},
  pages        = {218--227},
  title        = {Pickering stabilization of thymol through green emulsification using soluble fraction of almond gum : whey protein isolate nano-complexes},
  url          = {http://dx.doi.org/10.1016/j.foodhyd.2018.10.009},
  volume       = {88},
  year         = {2019},
}

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