Effect of gum Arabic on stability of oil-in-water emulsion stabilized by flaxseed and soybean protein
- Authors: Wang, Bo , Wang, Li , Li, Dong , Adhikari, Benu , Shi, John
- Date: 2011
- Type: Text , Journal article
- Relation: Carbohydrate Polymers Vol. 86, no. 1 (2011), p. 343-351
- Full Text: false
- Reviewed:
- Description: The effects of gum Arabic (GA) addition (0-4%, w/w) on stability of oil-in-water emulsion stabilized by flaxseed protein concentrate (FPC) and soybean protein concentrate (SPC) were studied. The result shows that emulsions stabilized by both proteins in the presence of the 2% gum Arabic (w/w) have better stability than its absence, by increasing the emulsion viscosity of the FPC stabilized emulsion and causing competitive adsorption between the GA and SPC layer to give a steric repulsion for the SPC stabilized emulsion, respectively. Then, the influences of ionic strength (0-200 mM NaCl) and temperature (25-95 °C for 20 min) on these emulsions in presence of GA were determined. The GA adsorbed at SPC-stabilized oil-water interface provided stability against NaCl concentration. In presence of GA, the SPC-stabilized emulsions also showed better stability at higher temperatures compared to the FPC-stabilized emulsions due to the denaturation of SPC and competitive adsorption between GA and SPC at higher temperatures. © 2011 Elsevier Ltd All rights reserved.
Complex coacervation with whey protein isolate and gum arabic for the microencapsulation of omega-3 rich tuna oil
- Authors: Eratte, Divya , Wang, Bo , Dowling, Kim , Barrow, Colin , Adhikari, Benu
- Date: 2014
- Type: Text , Journal article
- Relation: Food and Function Vol. 5, no. 11 (2014), p. 2743-2750
- Full Text: false
- Reviewed:
- Description: Tuna oil rich in omega-3 fatty acids was microencapsulated in whey protein isolate (WPI)–gum arabic (GA) complex coacervates, and subsequently dried using spray and freeze drying to produce solid microcapsules. The oxidative stability, oil microencapsulation efficiency, surface oil and morphology of these solid microcapsules were determined. The complex coacervation process between WPI and GA was optimised in terms of pH, and WPI-to-GA ratio, using zeta potential, turbidity, and morphology of the microcapsules. The optimum pH and WPI-to-GA ratio for complex coacervation was found to be 3.75 and 3 : 1, respectively. The spray dried solid microcapsules had better stability against oxidation, higher oil microencapsulation efficiency and lower surface oil content compared to the freeze dried microcapsules. The surface of the spray dried microcapsules did not show microscopic pores while the surface of the freeze dried microcapsules was more porous. This study suggests that solid microcapsules of omega-3 rich oils can be produced using WPI–GA complex coacervates followed by spray drying and these microcapsules can be quite stable against oxidation. These microcapsules can have many potential applications in the functional food and nutraceuticals industry.