کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
5768144 | 1413213 | 2017 | 9 صفحه PDF | دانلود رایگان |
- Self-supporting foams were prepared of Quillaja saponin-coated nanodroplets.
- The interfacial properties and microstructure of the systems were studied.
- Foam stability is achieved by the formation of a hierarchical structure.
- Functionalized foams in flavor and nutrition
We report evidence for stabilization and functionalization of aqueous foams stabilized by Quillaja saponin (QS)-coated nanodroplets. In contrast to foams stabilized by QS, stabilized the foams of QS-coated nanodroplets showed superior foamability, stability and multi-functional characteristics. Specifically, the half-life time of the foam stabilized by nanodroplets was approximately 4 times that of saponin. The microstructure observation indicates the nanodroplets from assembly of saponin around oil droplet were strong attachment at the gas-liquid interface and stabling a large gas-liquid interfacial area in a hierarchical structure. The surface dynamic adsorption and large deformation rheology were performed, revealed that QS nanodroplets were almost irreversibly adsorbed at air-liquid interface and exhibited less surface desorption and high elastic-viscous response to a large mechanical deformation. These nanodroplets stabilized foams presented a large capacity for loading hydrophobic flavors and nutrients (e.g., β-carotene and curcumin), which could be used to create a new class of foam food products with sustained release of flavors and/or health benefit functionality.
189
Journal: Food Research International - Volume 99, Part 1, September 2017, Pages 679-687