Fabrication and characterization of highly re-dispersible dry emulsions

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dc.contributor.authorLu, Wei
dc.contributor.authorMaidannyk, Valentyn
dc.contributor.authorKelly, Alan L.
dc.contributor.authorMiao, Song
dc.contributor.funderTeagascen
dc.contributor.funderShanghai Jiao Tong Universityen
dc.contributor.funderShanghai Municipal Human Resources and Social Security Bureauen
dc.contributor.funderScience and Technology Commission of Shanghai Municipalityen
dc.date.accessioned2020-02-24T17:00:38Z
dc.date.available2020-02-24T17:00:38Z
dc.date.issued2019-12-24
dc.date.updated2020-02-24T16:52:28Z
dc.description.abstractHighly 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.sponsorshipTeagasc (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.description.statusPeer revieweden
dc.description.versionAccepted Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.articleid105617en
dc.identifier.citationLu, 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.2019.105617en
dc.identifier.doi10.1016/j.foodhyd.2019.105617en
dc.identifier.endpage9en
dc.identifier.issn0268-005X
dc.identifier.journaltitleFood Hydrocolloidsen
dc.identifier.startpage1en
dc.identifier.urihttps://hdl.handle.net/10468/9695
dc.identifier.volume102en
dc.language.isoenen
dc.publisherElsevieren
dc.relation.urihttp://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.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/en
dc.subjectEmulsionen
dc.subjectKonjac glucomannanen
dc.subjectDryingen
dc.subjectEmulsion powderen
dc.subjectRe-dispersibilityen
dc.titleFabrication and characterization of highly re-dispersible dry emulsionsen
dc.typeArticle (peer-reviewed)en
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