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Recent Research on Food Emulsions: Preparation, Characterization and Application
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Recent Research on Food Emulsions: Preparation, Characterization and Application

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 (6 May 2024) | Viewed by 7475

Special Issue Editor

Dr. Hongjie Dai

E-Mail Website
Guest Editor
College of Food Science, Southwest University, Chongqing 400715, China
Interests: cellulose; protein; food colloids; emulsions; hydrogel; nanomaterials; interface interaction
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Many food products are emulsions of two immiscible liquid phases (usually oil and water), with one phase dispersed as droplets in the other phase, e.g., oil-in-water (O/W) emulsions (e.g., milk, salad dressing, and mayonnaise) and water-in-oil (W/O) emulsions (e.g., butter and margarine). Emulsions are generally thermodynamically unstable due to the high surface energy of the interface, with an instability phenomenon, thus appearing, with prolonged storage time, such as coalescence, flocculation, and Ostwald ripening and phase separation. Recently, the demand for natural, sustainable, and healthy emulsifiers has also been growing. Thus, the preparation, characterization, and utilization of natural food-grade emulsifiers, such as polysaccharides, proteins, flavonoids, polyphenols, fat crystals, and their complexes, have aroused more and more interest, making them safer and more promising in various food fields. Notably, particle-stabilized emulsions, sometimes referred to as ‘Pickering emulsions’, are studied extensively due to their better stability and potential applications in fabricating ‘clean label’ products. The preparation methods of food emulsions mainly include ultrasound, high-pressure homogenization, high-speed homogenization, and microfluidizer, which are the generally used high-energy emulsification methods. The characterizations of emulsions contain stability, droplet size, interfacial film microstructure, rheological structure, and so on. The application of food emulsions currently plays an important role in the fields of 3D-printed food, fat substitutes, functional component carriers, food packaging, and food gels.

This special issue focuses on recent research and advances in food emulsions, including their preparation, characterization, and application. Additionally, we also welcome contributions regarding the preparation of food-grade emulsifiers from different raw materials.

Dr. Hongjie Dai
Guest Editor

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

  • biopolymer
  • food
  • emulsion
  • preparation
  • application
  • structure
  • stability
  • 3D printing

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Published Papers (3 papers)

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Research

14 pages, 3689 KiB  
Article
Anthocyanin-Rich Butterfly Pea Petal Extract Loaded Double Pickering Emulsion Containing Nanocrystalline Cellulose: Physicochemical Properties, Stability, and Rheology
by Pankaj Koirala, Jiratthitikan Sriprablom and Thunnalin Winuprasith
Foods 2023, 12(22), 4173; https://doi.org/10.3390/foods12224173 - 19 Nov 2023
Cited by 1 | Viewed by 2475
Abstract
Butterfly pea petal extract (BPE)-loaded water-in-oil-in-water (W/O/W) emulsions were fabricated using nanocrystalline cellulose (NCC) as a hydrophilic stabilizer and polyglycerol polyricinoleate (PGPR) as a hydrophobic emulsifier. The impact of different concentrations of NCC and PGPR in different phase proportions on the emulsion formation, [...] Read more.
Butterfly pea petal extract (BPE)-loaded water-in-oil-in-water (W/O/W) emulsions were fabricated using nanocrystalline cellulose (NCC) as a hydrophilic stabilizer and polyglycerol polyricinoleate (PGPR) as a hydrophobic emulsifier. The impact of different concentrations of NCC and PGPR in different phase proportions on the emulsion formation, rheology, and stability of an anthocyanin-loaded (pH ≈ 7.0) emulsion was investigated. The mean droplet size of the emulsions increased as the NCC concentration increased, while color intensity (greenness) decreased as the PGPR and NCC concentrations increased. A microscopic examination confirmed that the NCC nanoparticles stabilized the inner W1/O phase, whereas the excess concentration of non-adsorbing NCC nanoparticles was suspended in the continuous aqueous phase. The rheological results showed that robust emulsion networks were formed when the NCC concentration increased. A network structure between the droplets and the development of the NCC network during the continuous phase were attributed to a gel-like behavior. Over the course of seven days, the emulsions with a higher proportion of NCC remained stable, as in samples 3%P-%N, 5%P-2%N, and 5%P@1%N, the total anthocyanin content decreased from 89.83% to 76.49%, 89.40% to 79.65, and 86.63% to 71.40%, respectively. These findings have significant implications for the accurate formulation of particle-stabilized double emulsions for anthocyanin delivery with higher stability. Full article
(This article belongs to the Special Issue Recent Research on Food Emulsions: Preparation, Characterization and Application)
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16 pages, 39590 KiB  
Article
Emulsification Properties of Garlic Aqueous Extract: Effect of Heat Treatment and pH Modification
by Ángela Bravo-Núñez, Matt Golding, Manuel Gómez and Lara Matia-Merino
Foods 2023, 12(20), 3721; https://doi.org/10.3390/foods12203721 - 10 Oct 2023
Cited by 1 | Viewed by 1750
Abstract
Despite the broad research available in the literature dealing with garlic health benefits, little information is found regarding the functional properties of garlic components. The aim of this study was to evaluate the emulsification properties of garlic water-soluble compounds (GWSC), encompassing proteins, saponins, [...] Read more.
Despite the broad research available in the literature dealing with garlic health benefits, little information is found regarding the functional properties of garlic components. The aim of this study was to evaluate the emulsification properties of garlic water-soluble compounds (GWSC), encompassing proteins, saponins, and carbohydrates, after heat treatment (10 min at 95 °C) or pH adjustments (2.5, 3.5, and 7.8). After the various treatments, the extracts were used as such or filtrated (0.45 µm), and 10% soybean oil-in-water emulsions were prepared using low (0.48%) or high (6.55% wt/wt) extract concentrations. Results showed that whereas at low GWSC concentrations, both heating and acidifying resulted in the formation of bigger oil droplet sizes (i.e., from d32 = 0.36 µm using unmodified extract to d32 = 7–22 µm at pH 2.5 with or without extract filtration), the effects were opposite at the highest GWSC concentration. In the latter, heat treatment clearly reduced the droplet size as observed from the micrographs as well as the degree of creaming, though the occurrence of depletion and/or bridging flocculation was still strong. The acidification of the extract at this high GWSC concentration significantly reduced the droplet size, as observed from the micrographs; however, a strong flocculation was observed. Removal of protein aggregates, and possibly also saponin micelles, from the extract resulted in an obvious increase in emulsion droplet size. This research brings valuable insights on this study and utilisation of novel natural food emulsifiers from plant sources. Full article
(This article belongs to the Special Issue Recent Research on Food Emulsions: Preparation, Characterization and Application)
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11 pages, 7317 KiB  
Article
Improving the Stability of Water-in-Oil Emulsions with Medium Internal Phase by the Introduction of Gelatin
by Lei Zhang and Yong Yu
Foods 2023, 12(15), 2863; https://doi.org/10.3390/foods12152863 - 27 Jul 2023
Cited by 4 | Viewed by 2571
Abstract
The water-in-oil (W/O) emulsion with a medium aqueous phase may be limited in food and cosmetics due to its poor stability and high cost. Herein, this work proposed a facile strategy to improve the W/O emulsion stability by introducing gelatin. The influence of [...] Read more.
The water-in-oil (W/O) emulsion with a medium aqueous phase may be limited in food and cosmetics due to its poor stability and high cost. Herein, this work proposed a facile strategy to improve the W/O emulsion stability by introducing gelatin. The influence of different gelatin concentrations (0, 0.5%, 1.0%, 2.0%, and 4.0%) on the stability and properties of W/O emulsions was mainly investigated. Results showed that the obtained emulsions still belonged to W/O emulsions after adding gelatin to the aqueous phase. As the gelatin concentration increased (0~4.0%), the interfacial tension decreased, which is conducive to promoting the interface adsorption of polyglycerol polyricinoleate (PGPR). Furthermore, introducing gelatin also improved the water-holding capacity (WHC) (33.50~6.32%) and viscosity of W/O emulsions and reduced the droplet size (37.47~8.75 μm) of emulsions. The enhanced interfacial adsorption and aqueous gelation induced by gelatin addition promoted the formation of a tight overall emulsion network structure by the interaction between the interfacial adsorbed PGPR, as well as PGPR and gelatin in the aqueous phase. The enhancement of the overall network effectively improved the storage stability (35 d), thermal stability (20 min, 80 °C), and freeze–thaw stability (10 cycles) of emulsions, especially at 4.0% gelatin concentration. Hence, this study can provide guidance for the improvement and regulation of the stabilities of W/O emulsions. Full article
(This article belongs to the Special Issue Recent Research on Food Emulsions: Preparation, Characterization and Application)
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