Fabrication and characterization of highly re-dispersible dry emulsions

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dc.contributor.author Lu, Wei
dc.contributor.author Maidannyk, Valentyn
dc.contributor.author Kelly, Alan L.
dc.contributor.author Miao, Song
dc.date.accessioned 2020-02-24T17:00:38Z
dc.date.available 2020-02-24T17:00:38Z
dc.date.issued 2019-12-24
dc.identifier.citation Lu, W., Maidannyk, V., Kelly, A. L. and Miao, S. (2020) 'Fabrication and characterization of highly re-dispersible dry emulsions', Food Hydrocolloids, 102, 105617 (9 pp). doi: 10.1016/j.foodhyd.2019.105617 en
dc.identifier.volume 102 en
dc.identifier.startpage 1 en
dc.identifier.endpage 9 en
dc.identifier.issn 0268-005X
dc.identifier.uri http://hdl.handle.net/10468/9695
dc.identifier.doi 10.1016/j.foodhyd.2019.105617 en
dc.description.abstract Highly re-dispersible dry emulsions were obtained through drying konjac glucomannan (KGM) or monoglyceride (MG) structured O/W emulsions. Emulsion powders showed different morphologies, particle size and surface microstructures, depending on the drying method (spray/freeze-drying), and the emulsion compositions. The introduction of a low level of KGM (0.15 wt%) and MG (1 wt%) significantly reduced the level of maltodextrin as wall material. All powdered emulsions showed rapid re-hydration in water. Compared with original emulsions before drying, re-constituted emulsions from spray-dried powders showed slightly increased mean droplet size while that from freeze-dried ones showed slightly decreased mean droplet size. KGM significantly decreased the initial viscosity (p < 0.05) but increased the creaming stability (p < 0.05) of re-constituted emulsions. Measurement of β-carotene content in re-constituted oil droplets fractions indicated that emulsion powders have good re-dispersibility in water (>93% in average). The findings in this study make it possible to obtain emulsion powders and their reconstitutions with desired properties by structuring the original emulsions before drying, and confirmed the possibility of KGM and MG in producing low-cost emulsion powders and the potential of these dry emulsions as novel solid delivery carriers for lipophilic components. en
dc.description.sponsorship Teagasc (The Irish Agriculture and Food Development Authority (RMIS6821)); Shanghai Pujiang Program (19PJ1406500); Shanghai Municipal Human Resources and Social Security Bureau, and Science and Technology Commission of Shanghai Municipality (Shanghai Pujiang Program (19PJ1406500)); Shanghai Jiao Tong University (Start-up Program 19X100040028)) en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher Elsevier en
dc.relation.uri http://www.sciencedirect.com/science/article/pii/S0268005X1932689X
dc.rights © 2019 Elsevier Ltd. All rights reserved. This manuscript version is made available under the CC BY-NC-ND 4.0 licence. en
dc.rights.uri https://creativecommons.org/licenses/by-nc-nd/4.0/ en
dc.subject Emulsion en
dc.subject Konjac glucomannan en
dc.subject Drying en
dc.subject Emulsion powder en
dc.subject Re-dispersibility en
dc.title Fabrication and characterization of highly re-dispersible dry emulsions en
dc.type Article (peer-reviewed) en
dc.internal.authorcontactother Alan Kelly, Dept Of Food & Nutritional Sciences, University College Cork, Cork, Ireland. +353-21-490-3000 Email: a.kelly@ucc.ie en
dc.internal.availability Full text available en
dc.check.info Access to this article is restricted until 12 months after publication by request of the publisher. en
dc.check.date 2020-12-24
dc.date.updated 2020-02-24T16:52:28Z
dc.description.version Accepted Version en
dc.internal.rssid 503870462
dc.contributor.funder Teagasc en
dc.contributor.funder Shanghai Jiao Tong University en
dc.contributor.funder Shanghai Municipal Human Resources and Social Security Bureau en
dc.contributor.funder Science and Technology Commission of Shanghai Municipality en
dc.description.status Peer reviewed en
dc.identifier.journaltitle Food Hydrocolloids en
dc.internal.copyrightchecked Yes
dc.internal.licenseacceptance Yes en
dc.internal.IRISemailaddress a.kelly@ucc.ie en
dc.identifier.articleid 105617 en


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© 2019 Elsevier Ltd. All rights reserved. This manuscript version is made available under the CC BY-NC-ND 4.0 licence. Except where otherwise noted, this item's license is described as © 2019 Elsevier Ltd. All rights reserved. This manuscript version is made available under the CC BY-NC-ND 4.0 licence.
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