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New Researches in Improving Emulsion Stability and Performance
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New Researches in Improving Emulsion Stability and Performance

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".

Deadline for manuscript submissions: closed (20 January 2022) | Viewed by 7845

Special Issue Editors

Dr. Laura Salvia Trujillo

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Guest Editor
Department of Food Technology, University of Lleida – Agrotecnio Center, Av. Alcalde Rovira Roure 191, 25198 Lleida, Spain
Interests: food emulsions; edible lipid nanoparticles; food bioactives; functional compounds; in vitro lipid digestibility; bioaccessibility
Prof. Dr. Olga Martín-Belloso

E-Mail Website
Guest Editor
Food Technology Department, Faculty of Agrifood and Forestry Science and Engineering, University of Lleida, Rovira Roure, 191, 25198 Lleida, Spain
Interests: food safety; quality and functionality through nonthermal processing; mainly in fruits and vegetables: pulsed electric fields; intense light pulses; cold plasma; edible films and coatings; combined methods including modified atmosphere packaging (MAP); natural antimicrobials; antibrowning and stabilizing substances among others; Nanoemulsions and nanocoatings; Valorization of by-products from fruits and vegetables processing: obtention and characterization of bioactive compounds; functional food product development; modelling; process condition optimization; kinetics and shelf-life studies

Special Issue Information

Dear Colleagues,

Emulsions are colloidal dispersions of two immiscible liquids, typically oil and water, and their formulation and stabilization are key aspects determining food quality and functionality. Emulsion-based structures may be part of food formulations or may act as carriers of functional ingredients, such as antimicrobials for food preservation or bioactives with health-related benefits. In this context, emulsion-based nanoparticles, with droplet diameters in the nanometer range, arise as delivery systems of food ingredients with potential benefits in comparison to emulsions with larger droplets sizes, such as improved stability or enhanced functionality. On the one hand, the fabrication and stabilization of food emulsions and emulsion-based nanostructures represents a challenge for the food sector, with the special focus on searching for non-synthetic emulsifiers and more sustainable edible ingredients with emulsion formation capacity. On the other hand, the composition of emulsion-based systems and their structural characteristics may directly determine their performance in foods or during the gastrointestinal tract after their ingestion.

In this Special Issue, we encourage the submission of original research manuscripts, short communications or review articles focusing on strategies for the formation and stabilization of food emulsions and emulsion-based nanostructures. Additionally, studies regarding novel edible ingredients with emulsion formation and stabilization capacity will be considered. We also encourage authors to submit manuscripts dealing with the performance of emulsion-based structures as delivery systems of functional ingredients, such as antimicrobials or bioactives.

Dr. Laura Salvia Trujillo
Prof. Dr. Olga Martín-Belloso
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • Food emulsions
  • Emulsion-based nanostructures
  • Fabrication
  • Stabilization
  • Digestibility
  • Functionality
  • Bioavailability

Published Papers (3 papers)

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Research

18 pages, 7855 KiB  
Article
O/W Pickering Emulsions Stabilized with Cellulose Nanofibrils Produced through Different Mechanical Treatments
by Annachiara Pirozzi, Roberta Capuano, Roberto Avolio, Gennaro Gentile, Giovanna Ferrari and Francesco Donsì
Foods 2021, 10(8), 1886; https://doi.org/10.3390/foods10081886 - 15 Aug 2021
Cited by 17 | Viewed by 2303
Abstract
This work aimed at studying the stabilization of O/W Pickering emulsions using nanosized cellulosic material, produced from raw cellulose or tomato pomace through different mechanical treatments, such as ball milling (BM) and high-pressure homogenization (HPH). The cellulose nanofibrils obtained via HPH, which exhibited [...] Read more.
This work aimed at studying the stabilization of O/W Pickering emulsions using nanosized cellulosic material, produced from raw cellulose or tomato pomace through different mechanical treatments, such as ball milling (BM) and high-pressure homogenization (HPH). The cellulose nanofibrils obtained via HPH, which exhibited longer fibers with higher flexibility than those obtained via ball milling, are characterized by lower interfacial tension values and higher viscosity, as well as better emulsion stabilization capability. Emulsion stability tests, carried out at 4 °C for 28 d or under centrifugation at different pH values (2.0, 7.0, and 12.0), revealed that HPH-treated cellulose limited the occurrence of coalescence phenomena and significantly slowed down gravitational separation in comparison with BM-treated cellulose. HPH-treated cellulose was responsible for the formation of a 3D network structure in the continuous phase, entrapping the oil droplets also due to the affinity with the cellulose nanofibrils, whereas BM-treated cellulose produced fibers with a more compact structure, which did adequately cover the oil droplets. HPH-treated tomato pomace gave similar results in terms of particle morphology and interfacial tension, and slightly lower emulsion stabilization capability than HPH-treated cellulose, suggesting that the used mechanical disruption process does not require cellulose isolation for its efficient defibrillation. Full article
(This article belongs to the Special Issue New Researches in Improving Emulsion Stability and Performance)
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27 pages, 4803 KiB  
Article
Modified Rhamnogalacturonan-Rich Apple Pectin-Derived Structures: The Relation between Their Structural Characteristics and Emulsifying and Emulsion-Stabilizing Properties
by Jessika N. Humerez-Flores, Sarah H. E. Verkempinck, Clare Kyomugasho, Paula Moldenaers, Ann M. Van Loey and Marc E. Hendrickx
Foods 2021, 10(7), 1586; https://doi.org/10.3390/foods10071586 - 8 Jul 2021
Cited by 10 | Viewed by 2883
Abstract
In the context of the increasing interest in natural food ingredients, the emulsifying and emulsion-stabilizing properties of three rhamnogalacturonan-rich apple pectin-derived samples were assessed by evaluating a range of physicochemical properties. An apple pectin (AP74) was structurally modified by a β-eliminative reaction to [...] Read more.
In the context of the increasing interest in natural food ingredients, the emulsifying and emulsion-stabilizing properties of three rhamnogalacturonan-rich apple pectin-derived samples were assessed by evaluating a range of physicochemical properties. An apple pectin (AP74) was structurally modified by a β-eliminative reaction to obtain a RG-I-rich pectin sample (AP-RG). Subsequent acid hydrolysis of AP-RG led to the generation of pectin material with partially removed side chains (in particular arabinose depleted) (AP-RG-hydrolyzed), thus exhibiting differences in rhamnose, arabinose, and galactose in comparison to AP-RG. All samples exhibited surface activity to some extent, especially under acidic conditions (pH 2.5). Furthermore, the viscosity of the samples was assessed in relation to their emulsion-stabilizing properties. In a stability study, it was observed that the non-degraded AP74 sample at pH 2.5 exhibited the best performance among all the apple pectin-derived samples evaluated. This emulsion presented relatively small oil droplets upon emulsion production and was less prone to creaming than the emulsions stabilized by the (lower molecular weight) RG-I-rich materials. The AP-RG and AP-RG-hydrolyzed samples presented a slightly better emulsion stability at pH 6.0 than at pH 2.5. Yet, neither pectin sample was considered having good emulsifying and emulsion-stabilizing properties, indicated by the presence of coalesced and flocculated oil droplets. Full article
(This article belongs to the Special Issue New Researches in Improving Emulsion Stability and Performance)
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15 pages, 2327 KiB  
Article
The Effect of Microfluidization Pressure and Tocopherol Content on the Retention of Vitamin A in Oil-In-Water Emulsions
by Shahin Banasaz, Ksenia Morozova, Giovanna Ferrentino and Matteo Scampicchio
Foods 2021, 10(3), 504; https://doi.org/10.3390/foods10030504 - 26 Feb 2021
Cited by 2 | Viewed by 1922
Abstract
This work investigates the oxidative stability of vitamin A encapsulated in oil-in-water emulsions, which were prepared by using a microfluidizer. All emulsions were prepared with a fixed content of vitamin A (525 µM), corn oil (10%), water (90%), and whey protein (2%), but [...] Read more.
This work investigates the oxidative stability of vitamin A encapsulated in oil-in-water emulsions, which were prepared by using a microfluidizer. All emulsions were prepared with a fixed content of vitamin A (525 µM), corn oil (10%), water (90%), and whey protein (2%), but varying two main factors: the microfluidizer pressure (10, 50, 100, 200 MPa) and the amount of α-tocopherol (0, 0.25, 0.50, 1.00 mg/g). The content of vitamin A before and after the microfluidization process, and during the subsequent five weeks of storage at 40 °C were determined by HPLC-DAD. The results of the analysis of variance performed either on the data obtained before and after the microfluidization process or during the storage showed that the highest stability of vitamin A was obtained with the highest content of α-tocopherol and with an applied pressure between 100 and 200 MPa. The highest stability was explained by the smaller particle size of the resulting oil droplets. However, high pressures (200 MPa) showed a negative effect on vitamin A retention. These results could be useful for future formulations of retinoids. Full article
(This article belongs to the Special Issue New Researches in Improving Emulsion Stability and Performance)
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