Browsing by Subject "Ostwald ripening"

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    Optimisation of wall material composition of freeze–dried pumpkin seed oil microcapsules: Interaction effects of whey protein, maltodextrin, and gum Arabic by D–optimal mixture design approach
    (Elsevier B.V., 2020) Aksoylu Özbek Z.; Günç Ergönül P.
    D–optimal mixture design approach was used for optimisation of wall material composition including whey protein concentrate (WPC), maltodextrin, and gum arabic to effectively encapsulate cold–pressed pumpkin seed oil (CPPSO) by freeze–drying. Interaction and/or synergistic effects of these wall materials on the rheological and physical properties of oil–in–water emulsions and some physicochemical characteristics of microcapsules were examined. Rather than individual effects of each wall material component, effects of their interactions were dominant on the quality attributes of emulsions and microcapsules. Microencapsulation by freeze–drying decreased α–, γ– and total tocopherols and total phenolic contents (TPC) of CPPSO. Two wall material compositions (12.28% WPC + 5% maltodextrin +2.70% gum arabic or 10% WPC + 5% maltodextrin +5% gum arabic) with increased emulsion stability, encapsulation efficiency, solubility, total polyunsaturated fatty acids (PUFA) content and decreased wettability time and total saturated fatty acids (SFA) content were predicted by optimisation tool. © 2020 Elsevier Ltd
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    Isolation and characterization of nettle (Urtica dioica L.) seed proteins: Conversion of underutilized by-products of the edible oil industry into food emulsifiers
    (Elsevier Ltd, 2024) Aksoylu Özbek Z.; Kawata K.; Zhou H.; Chung C.; Park J.H.; McClements D.J.
    This study aimed to upcycle a byproduct of the edible oil industry, cold-pressed nettle seed meal (CPNSM), into a plant-based emulsifier, thereby increasing the sustainability of the food system. The protein content of the nettle seed protein (NSP) powder was 48.3% with glutamic acid (16.6%), asparagine (10.7%), and arginine (9.7%) being the major amino acids. NSPs had a denaturation temperature of 66.6 °C and an isoelectric point of pH 4.3. They could be used as emulsifiers to form highly viscous coarse corn oil-in-water emulsions (10% oil, 4% NSP). Nevertheless, 10-fold diluted emulsions exhibited rapid creaming under different pH (2–9), salt (0–500 mM NaCl) and temperature (>40 °C) conditions, but they were relatively stable to aggregation. Our findings suggest that NSPs could be used as emulsifiers in highly viscous or gelled foods, like dressings, sauces, egg, cheese, or meat analogs. © 2023