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Journal ArticleDOI

Emulsion stabilization using polysaccharide-protein complexes

01 Aug 2013-Current Opinion in Colloid and Interface Science (Elsevier)-Vol. 18, Iss: 4, pp 272-282
TL;DR: In this paper, the authors present a review of polysaccharide-protein complexes and their ability to stabilise oil-in-water emulsions, and present three classes of complexes: naturally-occurring complexes in which protein residues are covalently attached to the polysccharide chains as is the case, for example, with gum Arabic; Maillard conjugates, which are formed by interaction of the reducing end of a poly-charide with an amine group on a protein forming a covalent bond; and electrostatic complexes formed between a
Abstract: There is a great deal of interest in the Food Industry in the use of polysaccharides and proteins to stabilise oil-in-water emulsions and there is particular interest nowadays in the use of polysaccharide–protein complexes. There are three classes of complexes namely; (a) naturally-occurring complexes in which protein residues are covalently attached to the polysaccharide chains as is the case, for example, with gum Arabic; (b) Maillard conjugates, which are formed by interaction of the reducing end of a polysaccharide with an amine group on a protein forming a covalent bond; and (c) electrostatic complexes formed between a polysaccharide and a protein with opposite net charge. This review sets out our current understanding of the nature of these different polysaccharide-protein complexes and their ability to stabilise oil-in-water emulsions.

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Citations
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TL;DR: A review of the use of nano-and micron-sized particles of biological origin for the stabilization of foams and emulsions can be found in this paper, which summarizes the current knowledge of how such particles stabilize these dispersions, provide an outlook for future work to improve our understanding of bio-derived particle-stabilized foams, and touch upon how these systems can be used to create novel materials.
Abstract: The focus in the study of Pickering foams and emulsions has recently been shifting from using inorganic particles to adopting particles of biological origin for stabilization. This shift is motivated by the incompatibility of some inorganic particles for food and biomedical applications, as well as their poor sustainability. This review focuses on major developments in foams and emulsions stabilized by particles of biological origin from the last 5 years. Recent reports in the literature have demonstrated the ability of particles derived from cellulose, lignin, chitin, starch, proteins (soy, zein, ferritin), as well as hydrophobic cells to stabilize biphasic dispersions. We review the use of such nano- and micron-sized particles of biological origin for the stabilization of foams and emulsions, summarize the current knowledge of how such particles stabilize these dispersions, provide an outlook for future work to improve our understanding of bio-derived particle-stabilized foams and emulsions, and touch upon how these systems can be used to create novel materials.

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Journal ArticleDOI
TL;DR: A review of recent studies on the identification, characterization, and utilization of natural food-grade emulsifiers, such as proteins, polysaccharides, phospholipids, and saponins, can be found in this paper.
Abstract: There is growing demand in the food industry for natural ingredients to fabricate ‘clean label’ products. This article provides a review of recent studies on the identification, characterization, and utilization of natural food-grade emulsifiers, such as proteins, polysaccharides, phospholipids, and saponins. Particular emphasis is given to relating the structural properties of these emulsifiers to their ability to form and stabilize emulsions. The influence of environmental stresses, such as pH, ionic strength, and temperature, on the performance of natural emulsifiers is discussed. This information should facilitate the rational selection of natural emulsifiers for applications in emulsion-based food, beverage, cosmetic, and pharmaceutical products.

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Journal ArticleDOI
TL;DR: This review discusses on the overview of polysaccharide-protein complex coacervates and their use for the encapsulation of diverse active ingredients, designing and controlling of the capsules for delivery systems and developments in the area.

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Journal ArticleDOI
TL;DR: An improved understanding of the chemical reactions that occur between major food ingredients and how they can be utilized to develop biopolymer-based delivery systems with enhanced functional attributes is provided.
Abstract: Food proteins, polysaccharides, and polyphenols are 3 major food constituents with distinctly different functional attributes. Many proteins and polysaccharides are capable of stabilizing emulsions and foams, thickening solutions, and forming gels, although they differ considerably in their abilities to provide these functional attributes. Many plant polyphenols exhibit beneficial physiological functions, such as antitumor, antioxidant, antibacterial, and antiviral properties. Proteins, polysaccharides, and polyphenols can form complexes with each other, which leads to changes in the functional and nutritional properties of the combined systems. Recently, there has been considerable interest in understanding and utilizing covalent interactions between polyphenols and biopolymers (proteins and polysaccharides). The binary or tertiary conjugates formed may be designed to have physicochemical properties and functional attributes that cannot be achieved using the individual components. This article provides a review of the formation, characterization, and utilization of conjugates prepared using proteins, polysaccharides, and polyphenols. It also discusses the relationship between the structural properties and functionality of the conjugates, and it highlights the bioavailability of bioactive compounds loaded in conjugate-based delivery systems. In addition, it highlights the main challenges to be considered when preparing and analyzing conjugates. This article provides an improved understanding of the chemical reactions that occur between major food ingredients and how they can be utilized to develop biopolymer-based delivery systems with enhanced functional attributes.

216 citations

References
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Reference BookDOI
26 May 2006
TL;DR: Alistair M. Stephen and Shirley C. Cui as mentioned in this paper proposed a method for the detection of polysaccharides in foods, and showed that the method can be applied in the field of agriculture.
Abstract: Introduction, Alistair M. Stephen and Shirley C. Churms Starch: Structure, Analysis, and Application, Henry F. Zobel and Alistair M. Stephen Modified Starches, Otto B. Wurzburg Starch Hydrolysates, Paul H. Blanchard and Frances R. Katz Cellulose and Cellulose Derivatives, Donald G. Coffey, David A. Bell, and Alan Henderson Galactomannans and Other Cell Wall Storage Polysaccharides in Seeds, Michael J. Gidley and J.S. Grant Reid Agars, Norman F. Stanley Gelling Carrageenans, Lennart Piculell Alginates, Kurt Ingar Draget, Storker T. Moe, Gudmund Skjak-Braek, and Olav Smidsrod Inulin, Anne Franck Pectins: Structure, Functionality, and Uses, J.A. Lopes da Silva, and M.A. Rao Bacterial Polysaccharides, V.J. Morris Gums and Mucilages, Peter A. Williams, Glyn O. Phillips, Alistair M. Stephen, and Shirley C. Churms Chitosans, Kjell M. Varum and Olav Smidsrod Polysaccharides in Food Emulsions, George A. van Aken Polysaccharide Rheology and In-Mouth Perception, K. Nishinari Phase Behavior in Mixed Polysaccharide Systems, Vladimir Tolstoguzov Dietary Fiber, Andrew Chesson Genetic Engineering and Food Crops, Jennifer A. Thomson Detection and Determination of Polysaccharides in Foods, Yolanda Brummer and Steve W. Cui Index

1,579 citations

Journal ArticleDOI
TL;DR: In this article, the essential molecular features of hydrocolloids having the ability to act as emulsifying agents and emulsion stabilizing agents are considered, and the criteria for effectiveness in protecting newly formed droplets against flocculation and coalescence are contrasted with the requirements to maintain long-term stability against aggregation, creaming and Ostwald ripening.

1,049 citations


"Emulsion stabilization using polysa..." refers background in this paper

  • ...The adsorbed protein molecules are able to stabilise emulsions by preventing droplet aggregation and coalescence through electrostatic and/or steric repulsive forces [1,2,4,5]....

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Journal ArticleDOI
TL;DR: The review highlights the main achievements reported in the last 3 years: harnessing the casein micelle, a natural nanovehicle of nutrients, for delivering hydrophobic bioactives, and discovering unique nanotubes based on enzymatic hydrolysis of α-la.
Abstract: Milk proteins are natural vehicles for bioactives. Many of their structural and physicochemical properties facilitate their functionality in delivery systems. These properties include binding of ions and small molecules, excellent surface and self-assembly properties; superb gelation properties; pH-responsive gel swelling behavior, useful for programmable release; interactions with other macromolecules to form complexes and conjugates with synergistic combinations of properties; various shielding capabilities, essential for protecting sensitive payload; biocompatibility and biodegradability, enabling to control the bioaccessibility of the bioactive, and promote its bioavailability. The review highlights the main achievements reported in the last 3 years: harnessing the casein micelle, a natural nanovehicle of nutrients, for delivering hydrophobic bioactives; discovering unique nanotubes based on enzymatic hydrolysis of α-la; introduction of novel encapsulation techniques based on cold-set gelation for delivering heat-sensitive bioactives including probiotics; developments and use of Maillard reaction based conjugates of milk proteins and polysaccharides for encapsulating bioactives; introduction of β-lg–pectin nanocomplexes for delivery of hydrophobic nutraceuticals in clear acid beverages; development of core-shell nanoparticles made of heat-aggregated β-lg, nanocoated by beet-pectin, for bioactive delivery; synergizing the surface properties of whey proteins with stabilization properties of polysaccharides in advanced W/O/W and O/W/O double emulsions; application of milk proteins for drug targeting, including lactoferrin or bovine serum albumin conjugated nanoparticles for effective in vivo drug delivery across the blood-brain barrier; beta casein nanoparticles for targeting gastric cancer; fatty acid-coated bovine serum albumin nanoparticles for intestinal delivery, and Maillard conjugates of casein and resistant starch for colon targeting. Major future challenges are spot-lighted.

857 citations

Journal ArticleDOI
TL;DR: The basic principles of multilayer emulsion formation are reviewed, the factors that influence the characteristics of the interfaces formed are discussed, and the relationship between interfacial properties and emulsion functionality is highlighted.

801 citations


"Emulsion stabilization using polysa..." refers background in this paper

  • ...The emulsifying properties of electrostatic polysaccharide–protein complexes were considered by Guzey and McClements [69] and Dickinson, 2008 [70]....

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  • ...Multilayers can be formed by further sequential addition of protein and polysaccharide [69]....

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  • ...[93] Pongsawatmanit R, Harnsilawat T, McClements DJ. Influence of alginate, pH and ultrasound treatment on palm oil-in-water emulsions stabilized by β-lactoglobulin....

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  • ...[110] Chen BC, McClements DJ, Gray DA, Decker EA....

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  • ...[94] Harnsilawat T, Pongsawatmanit R, McClements DJ. Stabilization of model beverage cloud emulsions using protein–polysaccharide electrostatic complexes formed at the oil–water interface....

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Journal ArticleDOI
TL;DR: This review focuses on the main research streams followed in this field during the last 12 years regarding: i) the parameters influencing the formation of complexes and coacervates in protein-polysaccharide systems; ii) the characterization of the kinetics of phase separation and multi-scale structure of the complexes andCoacervate; and iii) the investigation of the functional properties in food applications.

671 citations

Trending Questions (1)
What are complexes basend on polysaccharides and protein?

The complexes based on polysaccharides and proteins mentioned in the paper are naturally-occurring complexes, Maillard conjugates, and electrostatic complexes.