STABILITY OF WATER-IN-OIL-IN-WATER MULTIPLE EMULSIONS: INFLUENCE OF THE INTERFACIAL PROPERTIES OF MILK FAT GLOBULE MEMBRANE
Keywords:
milk fat globule membrane, esters of polyglycerol polyriciniolate fatty acids, multiple emulsions stability, bulk and interfacial rheological properties
Abstract
The interfacial shear viscosity (ƞint) and the creep compliance-time (J(t)) behavior of milk fat globule membrane (MFGM) films (4, 5 and 6% w/w) formed at the water-oil interface were evaluated. Films with higher MFGM concentration displayed higher ƞint and interfacial viscoelastic properties. When esters of polyglycerol and polyriciniolate fatty acids (PGPR) were added to the oil phase, a competitive adsorption at the interface took place between PGPR and MFGM which caused a decrease in the interfacial viscoelastic properties of the films. The change in the rheological behavior of the films suggests that their interfacial structure was determined by complex interactions between the MFGM and PGPR molecules.Water-in-oil-in-water multiple emulsions (ME) with smaller surface-volume droplet size (d3;2), greater stability, and higher storage (G’) and loss (G”) moduli were obtained when higher MFGM concentrations were used in the outer aqueous phase.
References
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Kitchener, J.A. and Musselwhite, P.R. (1969). The theory of stability of emulsions. In Emulsion Science, (P. Sherman, ed.), Pp. 77-130. Academic Press, London, UK.
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Lobato-Calleros, C., Aguirre-Mandujano, E., Vernon-Carter, E.J. and Sánchez-García, J. (2000). Viscoelastic properties of white fresh cheese filled with sodium caseinate. Journal of Texture Studies 31, 379-390.
Lobato-Calleros, C., Recillas-Mota, M.T., Espinosa- Solares, T., Alvarez-Ramirez, J. and Vernon- Carter, E.J. (2009). Microstructural and rheological properties of low-fat stirred yoghurts made with skim milk and multiple emulsions. Journal of Texture Studies 40, 657- 675.
Maldonado-Valderrama, J. and Rodríguez-Patino, J.M. (2010). Interfacial rheology of proteinsurfactant mixtures. Current Opinion in Colloid & Interface Science 15, 271-282.
McClements, D.J. and Li, Y. (2010). Structured emulsion-based delivery systems: Controlling the digestion and release of lipophilic food components. Advanced Colloids and Interfaces 159, 213-228.
Murray, B (2011). Rheological properties of protein films. Current Opinion in Colloid & Interface Science 16, 27-35.
Nalto, H.K. (1975). Modification of the Fiske and SubbaRow method for total phospholipid in serum. Clinical Chemistry 21, 1454-1456.
Parodi, P.W. (2001). Cow's milk components with anti-cancer potential. Australian Journal of Dairy Technology 56, 65-73.
Pérez-Orozco, J.P., Beristain, C.I., Espinosa-Paredes, G., Lobato-Calleros, C. and Vernon-Carter, E.J. (2004). Interfacial shear rheology of interacting carbohydrate polyelectrolytes at the wateroil interface using an adapted conventional rheometer. Carbohydrate Polymers 57, 45-54.
Pérez-Orozco, J.P., Barrios-Salgado, E., Román-Guerrero, A. and Pedroza-Islas, R. (2011). Interaction of mesquite gum-chitosan at the interface and its influences on the stability of multiple emulsions W1/O/W2. Revista Mexicana de Ingeniería Química 10, 487-499.
Roesch, R.R., Rincon, A. and Corredig, M. (2004). Emulsifying properties of fractions prepared from commercial buttermilk by microfiltration. Journal of Dairy Science 87, 4080-4087.
Román-Guerrero, A., Orozco-Villafuerte, J., Pérez-Orozco, J.P., Cruz-Sosa, F, Jiménez-Alvarado, R. and Vernon-Carter, E.J. (2009). Application and evaluation of mesquite gum and its fractions as interfacial film formers and emulsifiers of orange peel-oil. Food Hydrocolloids 23, 708-713.
Sánchez-Juanes, F., Alonso, J.M., Zancada, L. and Hueso, P. (2009). Distribution and fatty acid content of phospholipids from bovine milk and bovine milk fat globule membranes. International Dairy Journal 19, 273-278.
Singh, H. (2006). The milk fat globule membrane. A biophysical system for food applications. Current Opinion in Colloid and Interface Science 11, 154-163.
Spitsberg, V.L. (2005). Invited review: Bovine milk fat globule membrane as a potential nutraceutical. Journal of Dairy Science 88, 2289-2294.
Thompson, A.K. and Singh, H. (2006). Preparation of liposomes from milk fat globule membrane phospholipids using a microfluidizer. Journal of Dairy Science 89, 410-419.
Van Bockstaele, F., De Leyn, I., Eeckhout, M. and Dewettinck, K. (2011). Non-linear creeprecovery measurements as a tool for evaluating the viscoelastic properties of wheat flour dough. Journal of Food Engineering 107, 50-59.
Vanderghem, C., Bodson, P., Danthine, S., Paquot, M., Deroanne, C. and Blecker, C. (2010). Milk fat globule membrane and buttermilks: from composition to valorization. Biotechnology, Agronomy, Society and Environment 14, 485- 500.
Waninge, R., Walstra, P., Bastiaans, J., Nieuwenhuijse, H., Nylander, T., Paulsson, M. and Bergenstahl, B. (2005). Competitive adsorption between -casein or -lactoglobulinand model milk membrane lipids at oil-water interfaces. Journal of Agricultural and Food Chemistry 53, 716-724.
Wulff-Pérez, M., Torcello-Gómez, A., Martín- Rodríguez, A., Gálvez-Ruiz, M.J. and de Vicente, J. (2011). Bulk and interfacial viscoelasticity in concentrated emulsions: The role of the surfactant. Food Hydrocolloids 25, 677-686.
Ye, A., Singh, H., Taylor, M.W. and Anema, S. (2002). Characterization of protein components of natural and heat-treated milk fat globule membranes. International Dairy Journal 12, 393-402.
Barnes, H.A. (2004). The rheology of emulsions. In: Emulsions: Structure stability and interactions, Interface Science and Technology Vol. 4, (D.N. Petsev, ed.), Pp. 721-759. Elsevier B.V., Amsterdam, Netherlands.
Beverung, C.J., Radke, C.J. and Blanch, H.W. (1999). Protein adsorption at the oil/water interface: characterization of adsorption kinetics by dynamic interfacial tension measurements. Biophysical Chemistry 81, 59-80.
Bezelgues, J.B., Morgan, F., Palomo, G., Crosset-Perrotin, L. and Ducret, P. (2009). Short communication: Milk fat globule membrane as a potential delivery system for liposoluble nutrients. Journal of Dairy Science 92, 2524-2528.
Corredig, M. and Dalgleish, D.G. (1998). Buttermilk properties in emulsions with soybean oil as aected by fat globule membrane-derived proteins. Journal of Food Science 63, 476-480.
Crook, T., Tinklenberg, J., Yesavage, J., Petrie, W., Nunzi, M. and Massari, D. (1991). Eects of phosphatidylserine in age-associated memory impairment. Neurology 41, 644-649.
Danthine, S., Blecker, C., Paquot, M., Innocente, N. and Deroanne, C. (2000). Progress in milk fat globule membrane research: A review. Lait 80, 209-222.
Dickinson, E., Murray, B.S. and Stainsby, G. (1988). Coalescence stability of emulsionsized droplets at a planar oil-water interface and the relationship to protein film surface rheology. Journal of the Chemical Society, Faraday Transactions 1: Physical Chemistry in Condensed Phases 94, 871-883.
Dickinson, E. (1991). Competitive adsorption and protein-surfactant interactions in oil-in-water emulsions. In: Microemulsions and Emulsions in Foods, (M. El-Nokaly and D. Cornell, eds.), Pp. 114-128. American Chemical Society, Washington, DC.
Dickinson, E. (1992). Interfacial interactions and the stability of oil-in-water emulsions. Pure and Applied Chemistry 64, 1721-1724.
Dickinson, E. and Pawlowsly, K. (1996). Rheology as a probe of protein-polysaccharide interactions in oil-in-water emulsions. In: Gums and Stabilizers for the Food Industry 8, (G.O. Phillips, P.A. Williams and D.J. Wedlock, eds.), Pp. 181-191. IRL Press, Oxford, UK.
Doxastakis, G. and Sherman, P. (1983). The influence of the interaction of mono- and diglycerides with milk proteins on the rheology and stability of food emulsions (corn-in-oilwater emulsions). In: Instrumental Analysis of Foods Vol. 2. Dairy Products; Food Quality; Food Composition, (G. Charalambous and G. Inglett, eds.), Pp. 219-285. Academic Press, New York, NY.
Fong, B.Y., Norris, C.S. and MacGibbon, A.K.H. (2007). Protein and lipid composition of bovine milk-fat-globule membrane. International Dairy Journal 17, 275-288.
Garti, N. (1997). Progress in stabilization and transport phenomena of double emulsions in food applications. Lebensmittel Wissenschaft und Technologie 30, 222-235.
Ganzevles, R.A., Zinoviadou, K., van Vliet, T., Cohen-Stuart, M.A. and de Jongh, H.H.J. (2006). Modulating surface rheology by electrostatic protein/polysaccharide interactions. Langmuir 22, 10089-10096.
He, Q., Zhang, Y., Lu, G., Miller, R., Mohwald, H. and Li, J. (2008). Dynamic adsorption and characterization of phospholipid and mixed phospholipid/protein layers at liquid/liquid interfaces. Advances in Colloid and Interface Science 140, 67-76.
Henry, J.V.L., Fryer, P.J., Frith, W.J. and Norton, I.T. (2010). The influence of phospholipids and food proteins on the size and stability of model submicron emulsions. Food Hydrocolloids 24, 66-71.
Hernández-Marín, N.Y., Lobato-Calleros, C. and Vernon-Carter, E.J. (2013). Stability and rheology of water-in-oil-in-water multiple emulsions made with protein-polysaccharide soluble complexes. Journal of Food Engineering 119, 181-187.
Jensen, R.G. (2002). The composition of bovine milk lipids: January 1995 to December 2000. Journal of Dairy Science 85, 295-350.
Kanno, C. (1989). Emulsifying properties of bovine milk fat globule membrane in milk fat emulsion: conditions for the reconstitution of milk fat globules. Journal of Food Science 56, 1219- 1223.
Kanno, C. and Kim, D.H. (1990). A simple procedure for the preparation of bovine milk fat globule membrane and a comparison of its composition enzymatic activities, and electrophoresis properties with those prepared by other methods. Agricultural and Biological Chemistry Tokyo 54, 2845-2854.
Kitchener, J.A. and Musselwhite, P.R. (1969). The theory of stability of emulsions. In Emulsion Science, (P. Sherman, ed.), Pp. 77-130. Academic Press, London, UK.
Koopman, J., Turkish, V. and Monto, A. (1985). Infant formula and gastrointestinal illness. American Journal of Public Health 75, 477-480.
Lobato-Calleros, C., Aguirre-Mandujano, E., Vernon-Carter, E.J. and Sánchez-García, J. (2000). Viscoelastic properties of white fresh cheese filled with sodium caseinate. Journal of Texture Studies 31, 379-390.
Lobato-Calleros, C., Recillas-Mota, M.T., Espinosa- Solares, T., Alvarez-Ramirez, J. and Vernon- Carter, E.J. (2009). Microstructural and rheological properties of low-fat stirred yoghurts made with skim milk and multiple emulsions. Journal of Texture Studies 40, 657- 675.
Maldonado-Valderrama, J. and Rodríguez-Patino, J.M. (2010). Interfacial rheology of proteinsurfactant mixtures. Current Opinion in Colloid & Interface Science 15, 271-282.
McClements, D.J. and Li, Y. (2010). Structured emulsion-based delivery systems: Controlling the digestion and release of lipophilic food components. Advanced Colloids and Interfaces 159, 213-228.
Murray, B (2011). Rheological properties of protein films. Current Opinion in Colloid & Interface Science 16, 27-35.
Nalto, H.K. (1975). Modification of the Fiske and SubbaRow method for total phospholipid in serum. Clinical Chemistry 21, 1454-1456.
Parodi, P.W. (2001). Cow's milk components with anti-cancer potential. Australian Journal of Dairy Technology 56, 65-73.
Pérez-Orozco, J.P., Beristain, C.I., Espinosa-Paredes, G., Lobato-Calleros, C. and Vernon-Carter, E.J. (2004). Interfacial shear rheology of interacting carbohydrate polyelectrolytes at the wateroil interface using an adapted conventional rheometer. Carbohydrate Polymers 57, 45-54.
Pérez-Orozco, J.P., Barrios-Salgado, E., Román-Guerrero, A. and Pedroza-Islas, R. (2011). Interaction of mesquite gum-chitosan at the interface and its influences on the stability of multiple emulsions W1/O/W2. Revista Mexicana de Ingeniería Química 10, 487-499.
Roesch, R.R., Rincon, A. and Corredig, M. (2004). Emulsifying properties of fractions prepared from commercial buttermilk by microfiltration. Journal of Dairy Science 87, 4080-4087.
Román-Guerrero, A., Orozco-Villafuerte, J., Pérez-Orozco, J.P., Cruz-Sosa, F, Jiménez-Alvarado, R. and Vernon-Carter, E.J. (2009). Application and evaluation of mesquite gum and its fractions as interfacial film formers and emulsifiers of orange peel-oil. Food Hydrocolloids 23, 708-713.
Sánchez-Juanes, F., Alonso, J.M., Zancada, L. and Hueso, P. (2009). Distribution and fatty acid content of phospholipids from bovine milk and bovine milk fat globule membranes. International Dairy Journal 19, 273-278.
Singh, H. (2006). The milk fat globule membrane. A biophysical system for food applications. Current Opinion in Colloid and Interface Science 11, 154-163.
Spitsberg, V.L. (2005). Invited review: Bovine milk fat globule membrane as a potential nutraceutical. Journal of Dairy Science 88, 2289-2294.
Thompson, A.K. and Singh, H. (2006). Preparation of liposomes from milk fat globule membrane phospholipids using a microfluidizer. Journal of Dairy Science 89, 410-419.
Van Bockstaele, F., De Leyn, I., Eeckhout, M. and Dewettinck, K. (2011). Non-linear creeprecovery measurements as a tool for evaluating the viscoelastic properties of wheat flour dough. Journal of Food Engineering 107, 50-59.
Vanderghem, C., Bodson, P., Danthine, S., Paquot, M., Deroanne, C. and Blecker, C. (2010). Milk fat globule membrane and buttermilks: from composition to valorization. Biotechnology, Agronomy, Society and Environment 14, 485- 500.
Waninge, R., Walstra, P., Bastiaans, J., Nieuwenhuijse, H., Nylander, T., Paulsson, M. and Bergenstahl, B. (2005). Competitive adsorption between -casein or -lactoglobulinand model milk membrane lipids at oil-water interfaces. Journal of Agricultural and Food Chemistry 53, 716-724.
Wulff-Pérez, M., Torcello-Gómez, A., Martín- Rodríguez, A., Gálvez-Ruiz, M.J. and de Vicente, J. (2011). Bulk and interfacial viscoelasticity in concentrated emulsions: The role of the surfactant. Food Hydrocolloids 25, 677-686.
Ye, A., Singh, H., Taylor, M.W. and Anema, S. (2002). Characterization of protein components of natural and heat-treated milk fat globule membranes. International Dairy Journal 12, 393-402.
Published
2020-03-27
How to Cite
Dzul-Cauich, J., Lobato-Calleros, C., Pérez-Orozco, J., Álvarez-Ramírez, J., & Vernon-Carter, E. (2020). STABILITY OF WATER-IN-OIL-IN-WATER MULTIPLE EMULSIONS: INFLUENCE OF THE INTERFACIAL PROPERTIES OF MILK FAT GLOBULE MEMBRANE. Revista Mexicana De Ingeniería Química, 12(3), 425-436. Retrieved from http://rmiq.org/ojs311/index.php/rmiq/article/view/1502
Section
Food Engineering
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