Beverage Emulsions: Key Aspects of Their Formulation and Physicochemical Stability
Abstract
:1. Introduction
2. Beverage Emulsions
3. Formulation of Beverage Emulsions
3.1. Effect of Oil Type on Beverage Emulsion Formation and Stability
3.2. Effect of Emulsifier and Stabilizer Type on Beverage Emulsion Formation and Stability
4. Emulsion Incorporation in Complex Beverages
4.1. Thermal Treatment
4.2. pH
4.3. Presence of Minerals
5. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
- Ignat, I.; Volf, I.; Popa, V.I. A critical review of methods for characterisation of polyphenolic compounds in fruits and vegetables. Food Chem. 2011, 126, 1821–1835. [Google Scholar] [CrossRef] [PubMed]
- Zulueta, A.; Esteve, M.J.; Frasquet, I.; Frígola, A. Vitamin C, vitamin A, phenolic compounds and total antioxidant capacity of new fruit juice and skim milk mixture beverages marketed in Spain. Food Chem. 2007, 103, 1365–1374. [Google Scholar] [CrossRef]
- Saini, R.K.; Nile, S.H.; Park, S.W. Carotenoids from fruits and vegetables: Chemistry, analysis, occurrence, bioavailability and biological activities. Food Res. Int. 2015, 76, 735–750. [Google Scholar] [CrossRef] [PubMed]
- Scarmeas, N.; Stern, Y.; Tang, M.X.; Mayeux, R.; Luchsinger, J.A. Mediterranean diet and risk for Alzheimer’s disease. Ann. Neurol. 2006, 59, 912–921. [Google Scholar] [CrossRef] [PubMed]
- Estruch, R.; Ros, E.; Salas-Salvadó, J.; Covas, M.I.; Corella, D.; Arós, F.; Gómez-Gracia, E.; Ruiz-Gutiérrez, V.; Fiol, M.; Lapetra, J.; et al. Primary prevention of cardiovascular disease with a mediterranean diet. N. Engl. J. Med. 2013, 368, 1279–1290. [Google Scholar] [CrossRef] [PubMed]
- Costell, E.; Tárrega, A.; Bayarri, S. Food acceptance: The role of consumer perception and attitudes. Chemosens. Percept. 2010, 3, 42–50. [Google Scholar] [CrossRef] [Green Version]
- Tu, N.T.M.; Thanh, L.X.; Une, A.; Ukeda, H.; Sawamura, M. Volatile constituents of Vietnamese pummelo, orange, tangerine and lime peel oils. Flavour Fragr. J. 2002, 17, 169–174. [Google Scholar] [CrossRef]
- Rao, J.; McClements, D.J. Impact of lemon oil composition on formation and stability of model food and beverage emulsions. Food Chem. 2012, 134, 749–757. [Google Scholar] [CrossRef] [PubMed]
- Gunathilake, K.D.P.P.; Rupasinghe, H.P.V.; Pitts, N.L. Formulation and characterization of a bioactive-enriched fruit beverage designed for cardio-protection. Food Res. Int. 2013, 52, 535–541. [Google Scholar] [CrossRef]
- McClements, D.J.; Rao, J. Food-Grade nanoemulsions: Formulation, fabrication, properties, performance, biological fate, and potential toxicity. Crit. Rev. Food Sci. Nutr. 2011, 51, 285–330. [Google Scholar] [CrossRef] [PubMed]
- Salvia-Trujillo, L.; Rojas-Graü, A.; Soliva-Fortuny, R.; Martín-Belloso, O. Physicochemical characterization and antimicrobial activity of food-grade emulsions and nanoemulsions incorporating essential oils. Food Hydrocoll. 2015, 43, 547–556. [Google Scholar] [CrossRef]
- Salvia-Trujillo, L.; Rojas-Graü, M.A.; Solivia-Fortuny, R.; Martín-Belloso, O. Use of antimicrobial nanoemulsions as editable coatings: Impact on safety and quality attributes of fresh-cut Fuji apple. Postharvest Biol. Technol. 2015, 105, 8–16. [Google Scholar] [CrossRef]
- McClements, D.J. Food Emulsions: Principles, Practices, and Techniques, 3rd ed.; CRC Press: Boca Raton, FL, USA, 2015. [Google Scholar]
- Komaiko, J.; McClements, D.J. Low-energy formation of edible nanoemulsions by spontaneous emulsification: Factors influencing particle size. J. Food Eng. 2015, 146, 122–128. [Google Scholar] [CrossRef]
- Walker, R.M.; Gumus, C.E.; Decker, E.A.; McClements, D.J. Improvements in the formation and stability of fish oil-in-water nanoemulsions using carrier oils: MCT, thyme oil, & lemon oil. J. Food Eng. 2017, 211, 60–68. [Google Scholar] [CrossRef]
- Qian, C.; McClements, D.J. Formation of nanoemulsions stabilized by model food-grade emulsifiers using high-pressure homogenization: Factors affecting particle size. Food Hydrocoll. 2011, 25, 1000–1008. [Google Scholar] [CrossRef]
- Zhao, X.; Liu, F.; Ma, C.; Yuan, F.; Gao, Y. Effect of carrier oils on the physicochemical properties of orange oil beverage emulsions. Food Res. Int. 2015, 74, 260–268. [Google Scholar] [CrossRef] [PubMed]
- Meroni, E.; Raikos, V. Physicochemical stability, antioxidant properties and bioaccessibility of β-carotene in orange oil-in-water beverage emulsions: Influence of carrier oil types. Food Funct. 2017, 9, 320–330. [Google Scholar] [CrossRef] [PubMed]
- Zhang, R.; Zhang, Z.; Zhang, H.; Decker, E.A.; McClements, D.J. Influence of lipid type on gastrointestinal fate of oil-in-water emulsions: In vitro digestion study. Food Res. Int. 2015, 75, 71–78. [Google Scholar] [CrossRef] [PubMed] [Green Version]
- Dickinson, E. Hydrocolloids at interfaces and the influence on the properties of dispersed systems. Food Hydrocoll. 2003, 17, 25–39. [Google Scholar] [CrossRef]
- Jo, Y.J.; Kwon, Y.J. Characterization of β-carotene nanoemulsions prepared by microfluidization technique. Food Sci. Biotechnol. 2014, 23, 107–113. [Google Scholar] [CrossRef]
- Salvia-Trujillo, L.; Rojas-Graü, M.A.; Soliva-Fortuny, R.; Martín-Belloso, O. Effect of processing parameters on physicochemical characteristics of microfluidized lemongrass essential oil-alginate nanoemulsions. Food Hydrocoll. 2013, 30, 401–407. [Google Scholar] [CrossRef]
- Guerra-Rosas, M.I.; Morales-Castro, J.; Ochoa-Martínez, L.A.; Salvia-Trujillo, L.; Martín-Belloso, O. Long-term stability of food-grade nanoemulsions from high methoxyl pectin containing essential oils. Food Hydrocoll. 2016, 52, 438–446. [Google Scholar] [CrossRef]
- Teo, A.; Goh, K.K.T.; Wen, J.; Oey, I.; Ko, S.; Kwak, H.S.; Lee, S.J. Physicochemical properties of whey protein, lactoferrin and tween 20 stabilised nanoemulsions: Effect of temperature, pH and salt. Food Chem. 2016, 197, 297–306. [Google Scholar] [CrossRef] [PubMed]
- Kanafusa, S.; Chu, B.S.; Nakajima, M. Factors affecting droplet size of sodium caseinate-stabilized O/W emulsions containing β-carotene. Eur. J. Lipid Sci. Technol. 2007, 109, 1038–1041. [Google Scholar] [CrossRef] [Green Version]
- Raikos, V.; Duthie, G.; Ranawana, V. Comparing the efficiency of different food-grade emulsifiers to form and stabilise orange oil-in-water beverage emulsions: Influence of emulsifier concentration and storage time. Int. J. Food Sci. Technol. 2017, 52, 348–359. [Google Scholar] [CrossRef]
- Cornacchia, L.; Roos, Y.H. Stability of β-carotene in protein-stabilized oil-in-water delivery systems. J. Agric. Food Chem. 2011, 59, 7013–7020. [Google Scholar] [CrossRef] [PubMed]
- Xiang, S.; Yao, X.; Zhang, W.; Zhang, K.; Fang, Y.; Nishinari, K.; Phillips, G.O.; Jiang, F. Gum arabic-stabilized conjugated linoleic acid emulsions: Emulsion properties in relation to interfacial adsorption behaviors. Food Hydrocoll. 2015, 48, 110–116. [Google Scholar] [CrossRef]
- Sweedman, M.C.; Tizzotti, M.J.; Schäfer, C.; Gilbert, R.G. Structure and physicochemical properties of octenyl succinic anhydride modified starches: A review. Carbohydr. Polym. 2013, 92, 905–920. [Google Scholar] [CrossRef] [PubMed]
- Liang, R.; Shoemaker, C.F.; Yang, X.; Zhong, F.; Huang, Q. Stability and bioaccessibility of β-carotene in nanoemulsions stabilized by modified starches. J. Agric. Food Chem. 2013, 61, 1249–1257. [Google Scholar] [CrossRef] [PubMed]
- Ozturk, B.; Argin, S.; Ozilgen, M.; McClements, D.J. Formation and stabilization of nanoemulsion-based vitamin E delivery systems using natural biopolymers: Whey protein isolate and gum arabic. Food Chem. 2015, 188, 256–263. [Google Scholar] [CrossRef] [PubMed] [Green Version]
- Artiga-Artigas, M.; Guerra-Rosas, M.I.; Morales-Castro, J.; Salvia-Trujillo, L.; Martín-Belloso, O. Influence of essential oils and pectin on nanoemulsion formulation: A ternary phase experimental approach. Food Hydrocoll. 2018, 81, 209–219. [Google Scholar] [CrossRef]
- Tokle, T.; McClements, D.J. Physicochemical properties of lactoferrin stabilized oil-in-water emulsions: Effects of pH, salt and heating. Food Hydrocoll. 2011, 25, 976–982. [Google Scholar] [CrossRef]
- Klein, M.; Aserin, A.; Svitov, I.; Garti, N. Enhanced stabilization of cloudy emulsions with gum arabic and whey protein isolate. Colloids Surf. B Biointerfaces 2010, 77, 75–81. [Google Scholar] [CrossRef] [PubMed]
- Chu, B.S. Stability of protein-stabilised β-carotene nanodispersions against heating, salts and pH. J. Sci. Food Agric. 2008, 88, 1764–1769. [Google Scholar] [CrossRef]
- Harnsilawat, T.; Pongsawatmanit, R.; McClements, D.J. Characterization of β-lactoglobulin-sodium alginate interactions in aqueous solutions: A calorimetry, light scattering, electrophoretic mobility and solubility study. Food Hydrocoll. 2006, 20, 577–585. [Google Scholar] [CrossRef]
- Keowmaneechai, E.; McClements, D.J. Effect of CaCl2 and KCl on physiochemical properties of model nutritional beverages based on whey protein stabilized oil-in-water emulsions. J. Food Sci. 2002, 67, 665–671. [Google Scholar] [CrossRef]
Type of Emulsifier | Droplet Size (nm) | Reference |
---|---|---|
Small-Molecule Surfactant | ||
Tween 80 | 7–127 | [21,22,23] |
Tween 20 | 94–118 | [21,24] |
Protein | ||
Whey protein isolate | 70–369 | [21,24,27] |
Lactoferrin | 70–300 | [24,33] |
Sodium caseinate | 93–335 | [21,25,27] |
Polysaccharide | ||
Gum arabic | 384–1000 | [31,34] |
Octenyl succinic anhydride starch | 142–157 | [30] |
Pectin | 350–850 | [32] |
© 2018 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
Share and Cite
Molet-Rodríguez, A.; Salvia-Trujillo, L.; Martín-Belloso, O. Beverage Emulsions: Key Aspects of Their Formulation and Physicochemical Stability. Beverages 2018, 4, 70. https://doi.org/10.3390/beverages4030070
Molet-Rodríguez A, Salvia-Trujillo L, Martín-Belloso O. Beverage Emulsions: Key Aspects of Their Formulation and Physicochemical Stability. Beverages. 2018; 4(3):70. https://doi.org/10.3390/beverages4030070
Chicago/Turabian StyleMolet-Rodríguez, Anna, Laura Salvia-Trujillo, and Olga Martín-Belloso. 2018. "Beverage Emulsions: Key Aspects of Their Formulation and Physicochemical Stability" Beverages 4, no. 3: 70. https://doi.org/10.3390/beverages4030070
APA StyleMolet-Rodríguez, A., Salvia-Trujillo, L., & Martín-Belloso, O. (2018). Beverage Emulsions: Key Aspects of Their Formulation and Physicochemical Stability. Beverages, 4(3), 70. https://doi.org/10.3390/beverages4030070