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Preparation, Structure-Property Relationships and Applications of Food Emulsion
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Preparation, Structure-Property Relationships and Applications of Food Emulsion

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 December 2024) | Viewed by 9307

Special Issue Editors

Prof. Dr. Qiangzhong Zhao

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Guest Editor
School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
Interests: food emulsions; food additives; soybean fiber; whipped cream
Special Issues, Collections and Topics in MDPI journals
Dr. Bifen Chen

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Guest Editor
Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650504, China
Interests: dietary fiber; rheology; gelled food; emulsions
Dr. Lihua Huang

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Guest Editor
School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
Interests: insoluble fiber; emulsions; physicochemical characterization; component interactions
Dr. Yongjian Cai

E-Mail Website
Guest Editor
School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, China
Interests: food emulsions; proteins; dietary fiber
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleague,

In the last decades, theoretical and technological developments in emulsions have opened up new opportunities for the food industry. This has led not only to a wide variety of emulsion-based foods, but also to innovation in formulations leading to efficiency and sustainability. In this field, the expansion of natural ingredients (proteins, polysaccharides, starches, and dietary fibers), the modulation of formulations, the extension of preparation techniques, and the regulation of the structure–property relationships of emulsion systems have been of great interest. The behavior of water, edible oil, stabilizers, and additives at the interface and in the continuous phase, as well as the interaction between these components, have become important factors in the study of overall product quality. In addition to traditional emulsion products such as homogenized milk, dressings, sauces, and cream, the recent advances in delivery vehicles, multifunctional edible films, fermented dairy systems, and low-calorie foods have attracted interest.

We welcome both original research and review articles on topics including, but not limited to:

  • The development and utilization of novel food emulsion ingredients;
  • Novel technologies for the preparation of food emulsions;
  • Relationship between the structure of emulsifiers and the properties of emulsions;
  • Interactions of common components in food emulsions at interfaces or in continuous phases;
  • Applications of emulsion systems in the food industry;
  • Upgrading traditional food emulsion formulations.

Prof. Dr. Qiangzhong Zhao
Dr. Bifen Chen
Dr. Lihua Huang
Dr. Yongjian Cai
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
  • novel ingredients
  • emerging preparation technologies
  • structure–property relationships
  • component interactions
  • interfaces
  • delivery systems

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Further information on MDPI's Special Issue policies can be found here.

Published Papers (4 papers)

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Research

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16 pages, 3917 KiB  
Article
Optimization and Preparation of Ultrasound-Treated Whey Protein Isolate Pickering Emulsions
by Nan Li, Xiaotong Zhang, Juan Zhu, Yinta Li, Rong Liu, Peng Zhang, Suzhen Wei, Xuejun Fu and Xinyan Peng
Foods 2024, 13(20), 3252; https://doi.org/10.3390/foods13203252 - 13 Oct 2024
Viewed by 1972
Abstract
This study aimed to create Pickering emulsions with varying oil fractions and assess the impact of ultrasonic treatment on the properties of Whey Protein Isolates (WPIs). At 640 W for 30 min, ultrasound reduced WPI aggregate size, raised zeta potential, and improved foaming, [...] Read more.
This study aimed to create Pickering emulsions with varying oil fractions and assess the impact of ultrasonic treatment on the properties of Whey Protein Isolates (WPIs). At 640 W for 30 min, ultrasound reduced WPI aggregate size, raised zeta potential, and improved foaming, emulsifying, and water-holding capacities. FTIR analysis showed structural changes, while fluorescence and hydrophobicity increased, indicating tertiary structure alterations. This suggests that sonication efficiently modifies WPI functionality. Under ideal conditions, φ = 80 emulsions were most stable, with no foaming or phase separation. Laser scanning revealed well-organized emulsions at φ = 80. This study provides a reference for modifying and utilizing WPI. Full article
(This article belongs to the Special Issue Preparation, Structure-Property Relationships and Applications of Food Emulsion)
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30 pages, 9109 KiB  
Article
Development and Evaluation of a Dry Emulsion of Ostrich Oil as a Dietary Supplement
by Juthaporn Ponphaiboon, Sontaya Limmatvapirat and Chutima Limmatvapirat
Foods 2024, 13(16), 2570; https://doi.org/10.3390/foods13162570 - 17 Aug 2024
Cited by 2 | Viewed by 1487
Abstract
This study aimed to develop a high-quality dry emulsion incorporating omega-3, 6, and 9 fatty acid-rich ostrich oil for use as a dietary supplement. Extracted from abdominal adipose tissues using a low-temperature wet rendering method, the ostrich oil exhibited antioxidant properties, favorable physicochemical [...] Read more.
This study aimed to develop a high-quality dry emulsion incorporating omega-3, 6, and 9 fatty acid-rich ostrich oil for use as a dietary supplement. Extracted from abdominal adipose tissues using a low-temperature wet rendering method, the ostrich oil exhibited antioxidant properties, favorable physicochemical properties, microbial counts, heavy metal levels, and fatty acid compositions, positioning it as a suitable candidate for an oil-in-water emulsion and subsequent formulation as a dry emulsion. Lecithin was employed as the emulsifier due to its safety and health benefits. The resulting emulsion, comprising 10% w/w lecithin and 10% w/w ostrich oil, was stable, with a droplet size of 3.93 ± 0.11 μm. This liquid emulsion underwent transformation into a dry emulsion to preserve the physicochemical stability of ostrich oil, utilizing Avicel® PH-101 or Aerosil® 200 through a granulation process. Although Aerosil® 200 exhibited superior adsorption, Avicel® PH-101 granules surpassed it in releasing the ostrich oil emulsion. Consequently, Avicel® PH-101 was selected as the preferred adsorbent for formulating the ostrich oil dry emulsion. The dry emulsion, encapsulated with a disintegration time of 3.11 ± 0.14 min for ease of swallowing, maintained microbial loads and heavy metal contents within acceptable limits. Presented as granules containing butylated hydroxytoluene, the dry emulsion showcased robust temperature stability, suggesting the potential incorporation of animal fat into dry emulsions as a promising dietary supplement. Full article
(This article belongs to the Special Issue Preparation, Structure-Property Relationships and Applications of Food Emulsion)
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21 pages, 3043 KiB  
Article
New Insight into Food-Grade Emulsions: Candelilla Wax-Based Oleogels as an Internal Phase of Novel Vegan Creams
by Iwona Szymanska, Anna Zbikowska and Sylwia Onacik-Gür
Foods 2024, 13(5), 729; https://doi.org/10.3390/foods13050729 - 28 Feb 2024
Cited by 2 | Viewed by 2061
Abstract
Cream-type emulsions containing candelilla wax-based oleogels (EC) were analyzed for their physicochemical properties compared to palm oil-based creams (EP). The microstructure, rheological behavior, stability, and color of the creams were determined by means of non-invasive and invasive techniques. All the formulations exhibited similar [...] Read more.
Cream-type emulsions containing candelilla wax-based oleogels (EC) were analyzed for their physicochemical properties compared to palm oil-based creams (EP). The microstructure, rheological behavior, stability, and color of the creams were determined by means of non-invasive and invasive techniques. All the formulations exhibited similar color parameters in CIEL*a*b* space, unimodal-like size distribution of lipid particles, and shear-thinning properties. Oleogel-based formulations were characterized by higher viscosity (consistency index: 172–305 mPa·s, macroscopic viscosity index: 2.19–3.08 × 10−5 nm−2) and elasticity (elasticity index: 1.09–1.45 × 10−3 nm−2), as well as greater resistance to centrifugal force compared to EP. Creams with 3, 4, or 5% wax (EC3–5) showed the lowest polydispersity indexes (PDI: 0.80–0.85) 24 h after production and the lowest instability indexes after environmental temperature changes (heating at 90 °C, or freeze–thaw cycle). EC5 had particularly high microstructural stability. In turn, candelilla wax content ≥ 6% w/w accelerated the destabilization processes of the cream-type emulsions due to disintegration of the interfacial layer by larger lipid crystals. It was found that candelilla wax-based lipids had great potential for use as palm oil substitutes in the development of novel vegan cream analogues. Full article
(This article belongs to the Special Issue Preparation, Structure-Property Relationships and Applications of Food Emulsion)
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Review

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20 pages, 1741 KiB  
Review
Chocolate Ganaches: Formulation, Processing and Stability in View of the New Production Trends
by Barbora Lapčíková, Lubomír Lapčík, Tomáš Valenta and Vojtěch Neuwirth
Foods 2024, 13(16), 2543; https://doi.org/10.3390/foods13162543 - 15 Aug 2024
Viewed by 3062
Abstract
This review aims at the current trends in chocolate ganache production and recipe formulation. Ganache is a blend of chocolate, sugars, dairy, and other ingredients commonly used to fill pralines, pastries, etc. In spite of ganache’s popularity in the food industry, a comprehensive [...] Read more.
This review aims at the current trends in chocolate ganache production and recipe formulation. Ganache is a blend of chocolate, sugars, dairy, and other ingredients commonly used to fill pralines, pastries, etc. In spite of ganache’s popularity in the food industry, a comprehensive review focused on the application of functional substances and ganache processing has not been discussed in the scientific literature. This review addresses the new ways of applying special ingredients, such as vegetable fats and seeds, flavor infusions, oleogels, hemp products, etc., which can be added to the ganache matrix to achieve desirable properties. In particular, the application of sterols and sterol esters as functional substances of oleogels seems to be a very promising method, enhancing the ganache fat profile. The elevated caloric content that is characteristic of ganache can be substantially attenuated through the application of hydrocolloids and/or fruit-based components, thereby offering the potential for caloric reduction without compromising on taste. The various alterations to ganache formulations by the application of natural substances offer a large base for the development of novel ganache variants and relevant food products. Full article
(This article belongs to the Special Issue Preparation, Structure-Property Relationships and Applications of Food Emulsion)
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