جستجوی مقالات مرتبط با کلیدواژه "double emulsion" در نشریات گروه "صنایع غذایی"

Due to the close relationship between high salt consumption and the increasing prevalence of high blood pressure and cardiovascular disease in the world, the food industry is trying to create foods that better align with consumer expectations regarding sodium reduction. In this study, the strategy of taste contrast technique through salt encapsulation in the internal aqueous phase of the water-in-oil-in-water double emulsion (W1/O/W2) was investigated as a novel technological approach for sodium reduction. To this end, different concentrations of salt (0, 0.5, 0.75, and 1%) and cinnamaldehyde (1%) as an antioxidant agent were used in the internal aqueous phase and the oil phase of the double emulsion, respectively. In order to investigate emulsion stability, encapsulation efficiency, and salt release behavior, the oil phase was fabricated in two liquid and solid states in the form of oleogel. The characteristics of the produced emulsions were investigated in terms of storage stability, heat and freezing stability, color, oxidation, encapsulation efficiency, viscosity, rheology, and morphology. The emulsion sample containing gel network in the oil phase and 0.75% salt in the internal aqueous phase was the best sample in terms of stability and rheological behavior.

The aim of this study was the production of double emulsions stabilized by hydroxypropyl methylcellulose and comparison of physicochemical properties of these emulsions with double emulsions stabilized by Tween 80 emulsifier. Double emulsions were produced using the two-step method. Firstly, an initial water-in-oil (W/O) emulsion was prepared by adding 20% ​​of the internal aqueous phase containing sodium chloride to the oil phase containing 95% sunflower oil and 5% Polyglycerol polyricinoleate (PGPR) and mixing with a magnetic stirrer. In the second stage of emulsification, 40% of the initial water-in-oil (W/O) emulsion produced in the first stage was added to 60% of the external aqueous phase containing hydroxypropyl methyl cellulose emulsifier in three levels of 2, 3 and 4%, 1% hydroxypropyl methyl cellulose and 1% tween 80 and 2% tween 80 as control sample and dispersed by magnetic stirrer. Both the produced emulsions were homogenized using a high speed homogenizer for 15 minutes at 15000 rpm. The produced double emulsions were optimized in terms of particle size and distribution, stability, viscosity, color and morphology. The results showed that the lowest particle size was related to the double emulsions produced by Tween 80 which their particles size and distribution were 385.33 nm and 0.31, respectively. These parameters were 453.97 nm and 0.33, respectively for emulsions stabilized with 4% hydroxypropyl methyl cellulose.

In this study, a double emulsion system was developed based on an optimized initial simple emulsion with the view to increase the stability of effective saffron compounds (crocin, picrocrocin and safranal). To this end the effect of various concentrations of surfactant (10, 12.5 and 15%) and different types of carbohysrates (sucrose, sorbitol, and dextran) on the stability of simple emulsion was investigated. The principal component analysis method was used to identify the relationships between the quantitative changes of the active components and quality attributes of the emulsion. Based on the results, day 7 was recognized as a critical point on which dramatic changes in the quality attributes of the emulsion coincided with the loss of saffron active compounds. In other words, physical changes in the stability of emulshion correlated well with the destruction trend of active compounds, although picrocrocin changes were found to be of independents. Also, it was revealed that the incorporation of 1% w/w sorbitol into the aqueous extract of saffron significantly decreased the loss rate of saffron active compounds in the emulsion. In addition, the double emulsion increased the half-life of saffron active compounds during a 14 day storage period. The results showed that double emulsion system was a suitable method for saffron extract, but the qualitative properties of initial emulsion also had a great influence on their stability. Multivariate analysis methods can also be used to clarify the relationships between the qualitative properties of the emulsion and the active compounds entrapped within it.