Search

Summary: D‐limonene is an important flavouring ingredient with a wide range of applications. However, its high volatility and low stability have severely impacted its application in the food industry. To address these limitations, temperature‐flavour release control system is expected to be established to reduce the loss of D‐limonene during processing and storage, as well as to control its release by temperature. The aim of the current study is to construct an oleogel system to encapsulate D‐limonene using carnauba wax as a gelling agent and palm oils (POs) as the base oil. POs with 24 °C, 38 °C, 42 °C, 48 °C, and 52 °C melting points were selected to systematically investigate the effects of the base oil melting point on the crystal morphology, interactions, physicochemical properties, microstructure, and D‐limonene release of the oleogels. The enthalpy of melting, enthalpy of crystallisation, hardness, stickiness, and gel strength increased in oleogels prepared using POs with a higher melting point. In addition, the oil‐binding capacity (OBC) (>95%) of the oleogels increased with the base oil melting point, while the fat crystal distribution became more homogeneous and denser. Based on the influence that extraction temperature has on the concentration of released D‐limonene (a lower concentration of aroma was released from high‐melting‐point POs oleogels at low temperatures (<1.9 mg mL−1), whereas the control group released >2.5 mg mL−1), suitable POs can be selected to achieve the release or retention of the aroma. These results demonstrate that a temperature‐responsive flavour delivery system can be prepared with different PO melting points. The molecular dynamics of flavour release revealed that storage temperature and fat crystalline state impact the cumulative release rate of D‐limonene. [ABSTRACT FROM AUTHOR]

Summary: Mangiferin (MGF) is a phenolic compound isolated from mango, but its poor solubility significantly limits its use. In this study, MGF was embedded into the inner aqueous phase of W1/O/W2 emulsions. Firstly, the dissolution method of MGF was determined. MGF remained stable in solution with pH 13 at 30 min, and its solubility reached 10 mg mL−1. When the pH of MGF solutions was adjusted from pH 13 to pH 6, MGF did not immediately crystallise, providing sufficient time to construct the MGF‐loaded W1/O/W2 emulsions. Subsequently, the MGF‐loaded W1/O/W2 emulsions were constructed using polyglycerol polyricinoleate (PGPR) and calcium caseinate (CAS). The formation and stability of the W1/O/W2 emulsions were investigated. The MGF‐loaded W1/O/W2 emulsions stabilised with 1% PGPR and 1% – 3% CAS exhibited a low viscosity, limited loading capacity, and poor stability. Conversely, the MGF‐loaded W1/O/W2 emulsions stabilised by 3%PGPR–3%CAS exhibited optimal loading capacity (encapsulation efficiency = 95.31% and loading efficiency = 0.91%) and stability, which was attributed to the fact that high viscosity and gel state retarded the migration of inner aqueous phase. These results indicated that the W1/O/W2 emulsions stabilised by PGPR and CAS may be a potential alternative for encapsulating mangiferin. [ABSTRACT FROM AUTHOR]

BACKGROUND: Nanoscale tapioca starch (NTS) was successfully developed by high‐speed jet in our previous study. In this study, the adsorption capacity of Cu2+ onto NTS was further discussed. The optimal adsorption conditions (pH, contact time, contact temperature, initial Cu2+ concentration, and adsorbent concentration), adsorption kinetics, isotherms, and thermodynamic were also evaluated. RESULTS: The results showed that NTS exhibited excellent performance in adsorption of Cu2+, with adsorption capacities of 122.31 mg g−1 for Cu2+ (pH 7, 0.04 g L−1, 0.2 g L−1, 313.15 K and 10 min). The pseudo‐second‐order and Langmuir isotherms models could be used to explain the adsorption kinetics and adsorption equilibrium, respectively. The thermodynamic results showed that the adsorption process was spontaneous and endothermic with an increase in entropy. Cu2+ was adsorbed onto NTS, which was confirmed by energy dispersive spectrometry analysis. CONCLUSION: These findings indicated that NTS might be an effective, environment‐friendly and renewable bio‐resource adsorbent for removing heavy metals in industrial effluent. © 2021 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Food‐grade Pickering emulsions stabilised by plant protein have low toxicity. In this study, to explore the potential of Moringa seed residue protein (MSRP) as Pickering particles, MSRP was obtained from Moringa seed residue and used to fabricate emulsions at different pH and ionic strength. The molecular weight of MSRP ranged between 5 and 25 kDa. The particle diameter of MSRP with positive charge was > 233 nm. The highest MSRP solubility was achieved at pH 5 (206.89 mg g−1) and 0.2 M NaCl (202.55 mg g−1). MSRP generated an excellent interfacial layer as verified by confocal laser scanning microscope imaging, and had lower droplet size, and formed well‐developed elastic networks at pH 5 and 0.2 M NaCl. MSRP‐stabilised emulsion through steric hindrance, possessing excellent tolerance in salt (< 0.2M) and weakly acid (pH 5–7) environment. Our study finds MSRP can be used as potential Pickering particles applying in food and beverages industries. [ABSTRACT FROM AUTHOR]