Development of a High Internal Phase Emulsion of Antarctic Krill Oil Diluted by Soybean Oil Using Casein as a Co-Emulsifier
Antarctic krill oil (AKO) with 5–30% (w/w) dilution by soybean oil was co-emulsified by phospholipids (PLs) naturally present in AKO and 2% (w/w) casein in the aqueous phase to prepare high internal phase emulsions (HIPEs). The results showed that raising the AKO level resulted in concave-up changes...
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Online Access: | http://www.ncbi.nlm.nih.gov/pmc/articles/PMC8143571/ http://www.ncbi.nlm.nih.gov/pubmed/33921961 https://doi.org/10.3390/foods10050917 |
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ftpubmed:oai:pubmedcentral.nih.gov:8143571 2023-05-15T13:59:17+02:00 Development of a High Internal Phase Emulsion of Antarctic Krill Oil Diluted by Soybean Oil Using Casein as a Co-Emulsifier Liu, Yunhang Fu, Dongwen Bi, Anqi Wang, Siqi Li, Xiang Xu, Xianbing Song, Liang 2021-04-22 http://www.ncbi.nlm.nih.gov/pmc/articles/PMC8143571/ http://www.ncbi.nlm.nih.gov/pubmed/33921961 https://doi.org/10.3390/foods10050917 en eng MDPI http://www.ncbi.nlm.nih.gov/pmc/articles/PMC8143571/ http://www.ncbi.nlm.nih.gov/pubmed/33921961 http://dx.doi.org/10.3390/foods10050917 © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). CC-BY Foods Article Text 2021 ftpubmed https://doi.org/10.3390/foods10050917 2021-05-30T00:44:01Z Antarctic krill oil (AKO) with 5–30% (w/w) dilution by soybean oil was co-emulsified by phospholipids (PLs) naturally present in AKO and 2% (w/w) casein in the aqueous phase to prepare high internal phase emulsions (HIPEs). The results showed that raising the AKO level resulted in concave-up changes in the mean size of oil droplets which became more densely packed. Confocal laser scanning microscopy (CLSM) and cryo-scanning electron microscopy (cryo-SEM) micrographs revealed that PLs at higher concentrations expelled more casein particles from the oil droplet surface, which facilitated the formation of a crosslinked network structure of HIPEs, leading to reduced mobility of water molecules, extended physical stability, and somewhat solid-like behavior. The rheological analysis showed at lower levels of AKO promoted fluidity of emulsions, while at higher levels it increased elasticity. Lastly, increasing the AKO level slowed down the oxidation of HIPEs. These findings provide useful insights for developing HIPEs of highly viscous AKO and its application in foods. Text Antarc* Antarctic Antarctic Krill PubMed Central (PMC) Antarctic Foods 10 5 917 |
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Article Liu, Yunhang Fu, Dongwen Bi, Anqi Wang, Siqi Li, Xiang Xu, Xianbing Song, Liang Development of a High Internal Phase Emulsion of Antarctic Krill Oil Diluted by Soybean Oil Using Casein as a Co-Emulsifier |
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Article |
description |
Antarctic krill oil (AKO) with 5–30% (w/w) dilution by soybean oil was co-emulsified by phospholipids (PLs) naturally present in AKO and 2% (w/w) casein in the aqueous phase to prepare high internal phase emulsions (HIPEs). The results showed that raising the AKO level resulted in concave-up changes in the mean size of oil droplets which became more densely packed. Confocal laser scanning microscopy (CLSM) and cryo-scanning electron microscopy (cryo-SEM) micrographs revealed that PLs at higher concentrations expelled more casein particles from the oil droplet surface, which facilitated the formation of a crosslinked network structure of HIPEs, leading to reduced mobility of water molecules, extended physical stability, and somewhat solid-like behavior. The rheological analysis showed at lower levels of AKO promoted fluidity of emulsions, while at higher levels it increased elasticity. Lastly, increasing the AKO level slowed down the oxidation of HIPEs. These findings provide useful insights for developing HIPEs of highly viscous AKO and its application in foods. |
format |
Text |
author |
Liu, Yunhang Fu, Dongwen Bi, Anqi Wang, Siqi Li, Xiang Xu, Xianbing Song, Liang |
author_facet |
Liu, Yunhang Fu, Dongwen Bi, Anqi Wang, Siqi Li, Xiang Xu, Xianbing Song, Liang |
author_sort |
Liu, Yunhang |
title |
Development of a High Internal Phase Emulsion of Antarctic Krill Oil Diluted by Soybean Oil Using Casein as a Co-Emulsifier |
title_short |
Development of a High Internal Phase Emulsion of Antarctic Krill Oil Diluted by Soybean Oil Using Casein as a Co-Emulsifier |
title_full |
Development of a High Internal Phase Emulsion of Antarctic Krill Oil Diluted by Soybean Oil Using Casein as a Co-Emulsifier |
title_fullStr |
Development of a High Internal Phase Emulsion of Antarctic Krill Oil Diluted by Soybean Oil Using Casein as a Co-Emulsifier |
title_full_unstemmed |
Development of a High Internal Phase Emulsion of Antarctic Krill Oil Diluted by Soybean Oil Using Casein as a Co-Emulsifier |
title_sort |
development of a high internal phase emulsion of antarctic krill oil diluted by soybean oil using casein as a co-emulsifier |
publisher |
MDPI |
publishDate |
2021 |
url |
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC8143571/ http://www.ncbi.nlm.nih.gov/pubmed/33921961 https://doi.org/10.3390/foods10050917 |
geographic |
Antarctic |
geographic_facet |
Antarctic |
genre |
Antarc* Antarctic Antarctic Krill |
genre_facet |
Antarc* Antarctic Antarctic Krill |
op_source |
Foods |
op_relation |
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC8143571/ http://www.ncbi.nlm.nih.gov/pubmed/33921961 http://dx.doi.org/10.3390/foods10050917 |
op_rights |
© 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
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CC-BY |
op_doi |
https://doi.org/10.3390/foods10050917 |
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Foods |
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10 |
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5 |
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