Encapsulation of vitamin E in edible orange oil-in-water emulsion beverages

Influence of heating temperature on physicochemical stability during chilled storage

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Abstract

This study investigated the effects of thermal processing (63 ºC for 30 min, 80 º C and 90º C for 45 s) on the stability of orange oil (3.5% w/w) beverage emulsions containing vitamin E during chilled storage. The physical stability of the whey protein-stabilised emulsions was monitored by multiple light scattering (Turbiscan) and optical microscopy and the vitamin E content was determined by RP-HPLC analysis. The extent of heat-induced protein denaturation was also investigated. Heat treatment had a significant beneficial effect on emulsion stability as indicated by the Turbiscan Stability Index (TSI) (Control: 1.17; 63 ºC: 0.57, P=0.00; 80 ºC: 0.80; P=0.01; 90 ºC: 0.83, P=0.03). This was attributed to mild denaturation which enabled whey proteins to effectively rearrange their structures at the interface. All heated beverages were fairly stable during the storage period (4 weeks) with the sample heated at 63 ºC for 30 min being more susceptible to destabilization phenomena (146.6% ↑TSI). The main cause of instability during storage is likely to be Ostwald ripening. Flocculation induced by droplet-droplet and droplet-serum protein interactions may also account for the instability of the sample heated at 63 ºC. Vitamin E retention was considerably higher for all heated beverages (≥85%) under the specified storage conditions. These data have important implications for the processing and storage conditions of emulsion beverages applied by the food industry.
Original languageEnglish
Pages (from-to)155–162
Number of pages8
JournalFood Hydrocolloids
Volume72
Early online date24 May 2017
DOIs
Publication statusPublished - 1 Nov 2017

Fingerprint

Beverages
Vitamins
encapsulation
Oils and fats
Emulsions
Vitamin E
Encapsulation
cold storage
Heating
beverages
emulsions
vitamin E
droplets
heat
Temperature
Water
Hot Temperature
whey protein
storage conditions
temperature

Keywords

  • emulsion beverage
  • orange oil
  • vitamin E
  • heat treatment
  • cold storage

Cite this

@article{1f8091b92e194885bc01d38e55a018a7,
title = "Encapsulation of vitamin E in edible orange oil-in-water emulsion beverages: Influence of heating temperature on physicochemical stability during chilled storage",
abstract = "This study investigated the effects of thermal processing (63 ºC for 30 min, 80 º C and 90º C for 45 s) on the stability of orange oil (3.5{\%} w/w) beverage emulsions containing vitamin E during chilled storage. The physical stability of the whey protein-stabilised emulsions was monitored by multiple light scattering (Turbiscan) and optical microscopy and the vitamin E content was determined by RP-HPLC analysis. The extent of heat-induced protein denaturation was also investigated. Heat treatment had a significant beneficial effect on emulsion stability as indicated by the Turbiscan Stability Index (TSI) (Control: 1.17; 63 ºC: 0.57, P=0.00; 80 ºC: 0.80; P=0.01; 90 ºC: 0.83, P=0.03). This was attributed to mild denaturation which enabled whey proteins to effectively rearrange their structures at the interface. All heated beverages were fairly stable during the storage period (4 weeks) with the sample heated at 63 ºC for 30 min being more susceptible to destabilization phenomena (146.6{\%} ↑TSI). The main cause of instability during storage is likely to be Ostwald ripening. Flocculation induced by droplet-droplet and droplet-serum protein interactions may also account for the instability of the sample heated at 63 ºC. Vitamin E retention was considerably higher for all heated beverages (≥85{\%}) under the specified storage conditions. These data have important implications for the processing and storage conditions of emulsion beverages applied by the food industry.",
keywords = "emulsion beverage, orange oil, vitamin E, heat treatment, cold storage",
author = "Vassilios Raikos",
note = "This work is part of the Strategic Research Programme 2016-2021 and is funded by the Scottish Government's Rural and Environment Science and Analytical Services Division (RESAS).",
year = "2017",
month = "11",
day = "1",
doi = "10.1016/j.foodhyd.2017.05.027",
language = "English",
volume = "72",
pages = "155–162",
journal = "Food Hydrocolloids",
issn = "0268-005X",
publisher = "Elsevier",

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T1 - Encapsulation of vitamin E in edible orange oil-in-water emulsion beverages

T2 - Influence of heating temperature on physicochemical stability during chilled storage

AU - Raikos, Vassilios

N1 - This work is part of the Strategic Research Programme 2016-2021 and is funded by the Scottish Government's Rural and Environment Science and Analytical Services Division (RESAS).

PY - 2017/11/1

Y1 - 2017/11/1

N2 - This study investigated the effects of thermal processing (63 ºC for 30 min, 80 º C and 90º C for 45 s) on the stability of orange oil (3.5% w/w) beverage emulsions containing vitamin E during chilled storage. The physical stability of the whey protein-stabilised emulsions was monitored by multiple light scattering (Turbiscan) and optical microscopy and the vitamin E content was determined by RP-HPLC analysis. The extent of heat-induced protein denaturation was also investigated. Heat treatment had a significant beneficial effect on emulsion stability as indicated by the Turbiscan Stability Index (TSI) (Control: 1.17; 63 ºC: 0.57, P=0.00; 80 ºC: 0.80; P=0.01; 90 ºC: 0.83, P=0.03). This was attributed to mild denaturation which enabled whey proteins to effectively rearrange their structures at the interface. All heated beverages were fairly stable during the storage period (4 weeks) with the sample heated at 63 ºC for 30 min being more susceptible to destabilization phenomena (146.6% ↑TSI). The main cause of instability during storage is likely to be Ostwald ripening. Flocculation induced by droplet-droplet and droplet-serum protein interactions may also account for the instability of the sample heated at 63 ºC. Vitamin E retention was considerably higher for all heated beverages (≥85%) under the specified storage conditions. These data have important implications for the processing and storage conditions of emulsion beverages applied by the food industry.

AB - This study investigated the effects of thermal processing (63 ºC for 30 min, 80 º C and 90º C for 45 s) on the stability of orange oil (3.5% w/w) beverage emulsions containing vitamin E during chilled storage. The physical stability of the whey protein-stabilised emulsions was monitored by multiple light scattering (Turbiscan) and optical microscopy and the vitamin E content was determined by RP-HPLC analysis. The extent of heat-induced protein denaturation was also investigated. Heat treatment had a significant beneficial effect on emulsion stability as indicated by the Turbiscan Stability Index (TSI) (Control: 1.17; 63 ºC: 0.57, P=0.00; 80 ºC: 0.80; P=0.01; 90 ºC: 0.83, P=0.03). This was attributed to mild denaturation which enabled whey proteins to effectively rearrange their structures at the interface. All heated beverages were fairly stable during the storage period (4 weeks) with the sample heated at 63 ºC for 30 min being more susceptible to destabilization phenomena (146.6% ↑TSI). The main cause of instability during storage is likely to be Ostwald ripening. Flocculation induced by droplet-droplet and droplet-serum protein interactions may also account for the instability of the sample heated at 63 ºC. Vitamin E retention was considerably higher for all heated beverages (≥85%) under the specified storage conditions. These data have important implications for the processing and storage conditions of emulsion beverages applied by the food industry.

KW - emulsion beverage

KW - orange oil

KW - vitamin E

KW - heat treatment

KW - cold storage

U2 - 10.1016/j.foodhyd.2017.05.027

DO - 10.1016/j.foodhyd.2017.05.027

M3 - Article

VL - 72

SP - 155

EP - 162

JO - Food Hydrocolloids

JF - Food Hydrocolloids

SN - 0268-005X

ER -