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Lubrication and Sensory Properties of Emulsion Systems and Effects of Droplet Size Distribution

The functional and sensory properties of food emulsion are thought to be complicated and influenced by many factors, such as the emulsifier, oil/fat mass fraction, and size of oil/fat droplets. In addition, the perceived texture of food emulsion during oral processing is mainly dominated by its rheo...

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Autores principales: Wang, Qi, Zhu, Yang, Ji, Zhichao, Chen, Jianshe
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8700785/
https://www.ncbi.nlm.nih.gov/pubmed/34945575
http://dx.doi.org/10.3390/foods10123024
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author Wang, Qi
Zhu, Yang
Ji, Zhichao
Chen, Jianshe
author_facet Wang, Qi
Zhu, Yang
Ji, Zhichao
Chen, Jianshe
author_sort Wang, Qi
collection PubMed
description The functional and sensory properties of food emulsion are thought to be complicated and influenced by many factors, such as the emulsifier, oil/fat mass fraction, and size of oil/fat droplets. In addition, the perceived texture of food emulsion during oral processing is mainly dominated by its rheological and tribological responses. This study investigated the effect of droplet size distribution as well as the content of oil droplets on the lubrication and sensory properties of o/w emulsion systems. Friction curves for reconstituted milk samples (composition: skimmed milk and milk cream) and Casein sodium salt (hereinafter referred to as CSS) stabilized model emulsions (olive oil as oil phase) were obtained using a soft texture analyzer tribometer with a three ball-on-disc setup combined with a soft surfaces (PDMS) tribology system. Sensory discrimination was conducted by 22 participants using an intensity scoring method. Stribeck curve analyses showed that, for reconstituted milk samples with similar rheological properties, increasing the volume fraction of oil/fat droplets in the size range of 1–10 µm will significantly enhance lubrication, while for CSS-stabilized emulsions, the size effect of oil/fat droplets reduced to around 1 µm. Surprisingly, once the size of oil/fat droplets of both systems reached nano size (d(90) = 0.3 µm), increasing the oil/fat content gave no further enhancement, and the friction coefficient showed no significant difference (p > 0.05). Results from sensory analysis show that consumers are capable of discriminating emulsions, which vary in oil/fat droplet size and in oil/fat content (p < 0.01). However, it appeared that the discrimination capability of the panelist was significantly reduced for emulsions containing nano-sized droplets.
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spelling pubmed-87007852021-12-24 Lubrication and Sensory Properties of Emulsion Systems and Effects of Droplet Size Distribution Wang, Qi Zhu, Yang Ji, Zhichao Chen, Jianshe Foods Article The functional and sensory properties of food emulsion are thought to be complicated and influenced by many factors, such as the emulsifier, oil/fat mass fraction, and size of oil/fat droplets. In addition, the perceived texture of food emulsion during oral processing is mainly dominated by its rheological and tribological responses. This study investigated the effect of droplet size distribution as well as the content of oil droplets on the lubrication and sensory properties of o/w emulsion systems. Friction curves for reconstituted milk samples (composition: skimmed milk and milk cream) and Casein sodium salt (hereinafter referred to as CSS) stabilized model emulsions (olive oil as oil phase) were obtained using a soft texture analyzer tribometer with a three ball-on-disc setup combined with a soft surfaces (PDMS) tribology system. Sensory discrimination was conducted by 22 participants using an intensity scoring method. Stribeck curve analyses showed that, for reconstituted milk samples with similar rheological properties, increasing the volume fraction of oil/fat droplets in the size range of 1–10 µm will significantly enhance lubrication, while for CSS-stabilized emulsions, the size effect of oil/fat droplets reduced to around 1 µm. Surprisingly, once the size of oil/fat droplets of both systems reached nano size (d(90) = 0.3 µm), increasing the oil/fat content gave no further enhancement, and the friction coefficient showed no significant difference (p > 0.05). Results from sensory analysis show that consumers are capable of discriminating emulsions, which vary in oil/fat droplet size and in oil/fat content (p < 0.01). However, it appeared that the discrimination capability of the panelist was significantly reduced for emulsions containing nano-sized droplets. MDPI 2021-12-06 /pmc/articles/PMC8700785/ /pubmed/34945575 http://dx.doi.org/10.3390/foods10123024 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Wang, Qi
Zhu, Yang
Ji, Zhichao
Chen, Jianshe
Lubrication and Sensory Properties of Emulsion Systems and Effects of Droplet Size Distribution
title Lubrication and Sensory Properties of Emulsion Systems and Effects of Droplet Size Distribution
title_full Lubrication and Sensory Properties of Emulsion Systems and Effects of Droplet Size Distribution
title_fullStr Lubrication and Sensory Properties of Emulsion Systems and Effects of Droplet Size Distribution
title_full_unstemmed Lubrication and Sensory Properties of Emulsion Systems and Effects of Droplet Size Distribution
title_short Lubrication and Sensory Properties of Emulsion Systems and Effects of Droplet Size Distribution
title_sort lubrication and sensory properties of emulsion systems and effects of droplet size distribution
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8700785/
https://www.ncbi.nlm.nih.gov/pubmed/34945575
http://dx.doi.org/10.3390/foods10123024
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