The Experts below are selected from a list of 108 Experts worldwide ranked by ideXlab platform
Jinkai Zheng - One of the best experts on this subject based on the ideXlab platform.
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Citrus Oil emulsions stabilized by Citrus pectin the influence mechanism of Citrus variety and acid treatment
Journal of Agricultural and Food Chemistry, 2018Co-Authors: Shaojie Zhao, Hang Xiao, Chengying Zhao, Guifang Tian, Wei Gao, Christina Dimarcocrook, Bei Fan, Yunhe Lian, Jinkai ZhengAbstract:Citrus pectin and Citrus Oil are the main functional components of Citrus residuals in the processing industry. In this study, Citrus Oil emulsions were fabricated for the first time using four different Citrus pectins (orange, mandarin, grapefruit, and commercial Citrus pectins) as the emulsifier. The influence mechanism of Citrus variety and acid treatment (pH 1, 2, 3, 4, 5, 6, and 7) on the emulsifying capacity of Citrus pectins was systematically investigated by understanding the relationship between molecular structure, solution property, interfacial property, and emulsion property. The results suggest that Citrus variety and acid treatment can significantly influence the emulsifying capacity in relation to the molecular structure and molecular state of Citrus pectins. A smaller molecular size of Citrus pectin and lower pH between 2 and 7 produced a reduction in aggregate size, which improved the interfacial capacity and emulsifying ability by promoting their distribution at the interface. Although hydrolyzed Citrus pectins at pH 1 with a lower molecular size exhibited better interfacial capacity, Citrus Oil emulsions were unstable due to electrostatic attraction caused by partially positive charged Citrus pectins. Fine stable Citrus Oil emulsion was prepared using mandarin pectin with a relative high methyl ester content and small molecular size at pH 2. Our results provide a scientific basis for the fabrication of Citrus Oil emulsion based on Citrus pectin and facilitate the application of Citrus residuals in the food industry.
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Characterization of physical properties and electronic sensory analyses of Citrus Oil-based nanoemulsions.
Food research international (Ottawa Ont.), 2018Co-Authors: Ying Yang, David Julian Mcclements, Zhao Chengying, Tian Guifang, Hang Xiao, Yuming Bao, Zhonghai Tang, Lu Chang, Jinkai ZhengAbstract:Citrus Oils and their emulsions have been widely used in food and beverage products due to their flavor, various beneficial health functions and relative high solubility for lipophilic bioactive components. However, the non-digestibility and instability has limited the application of emulsions made from a single type of Citrus Oil. In this study, common triacylglycerol Oils (i.e. corn Oil and MCT Oil) and Citrus Oils (i.e. bergamot Oil and sweet orange Oil) were used in combination with different mixing ratios (triacylglycerol Oil:Citrus Oil = 1:0, 9:1, 5:1, 3:1, 1:1 and 0:1) to produce various nanoemulsions (10% Oil phase), and their physical and electronic sensory properties were systematically characterized. The results demonstrated that the mixed Oil nanoemulsions were much more stable than pure Citrus Oil emulsions. Electronic nose, electronic eye and electronic tongue were shown to be able to provide informative evaluation of the electronic sensory of the emulsions. Data-fitting of these electronic sensory devices significantly improved the effective discrimination and accuracy of sensory evaluation of the emulsions. These results provided basis for using triacylglycerol Oils and Citrus Oils in combination to produce nanoemulsions with superior physical and electronic sensory properties. Moreover, the electronic sensory evaluation method utilized in this study provided a useful approach for evaluation of emulsion-based food and beverage products.
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Effects of Preheating and Storage Temperatures on Aroma Profile and Physical Properties of Citrus-Oil Emulsions.
Journal of agricultural and food chemistry, 2017Co-Authors: Ying Yang, Zhao Chengying, Tian Guifang, Hang Xiao, Yuming Bao, Zhao Shaojie, Lu Chang, Jinkai ZhengAbstract:Citrus Oils are used as good carrier Oil for emulsion fabrication due to their special flavor and various health-promoting functions. In this study, the effects of preheating temperature (30, 40, 50, 60, and 70 °C) and storage temperature (4, 25, and 37 °C) on aroma profiles and physical properties of three Citrus-Oil (i.e., mandarin, sweet orange, and bergamot Oils) emulsions were systematically investigated for the first time. The results demonstrated the significant impact of temperature on aroma profile and physical properties. The abundance of d-limonene was found to be the main factor determining the aroma of the three Citrus-Oil emulsions at different preheating and storage temperatures, while β-linalool and linalyl acetate were important for the aroma of bergamot Oil emulsion. Preheating temperature showed a profound impact on the aroma of Citrus-Oil emulsions, and the aroma of different Citrus Oil emulsions showed different sensitivity to preheating temperature. Storage temperature was also able ...
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Encapsulation of Polymethoxyflavones in Citrus Oil Emulsion-Based Delivery Systems.
Journal of agricultural and food chemistry, 2017Co-Authors: Ying Yang, Zhao Chengying, Jingjing Chen, Tian Guifang, Hang Xiao, Jinkai ZhengAbstract:The purpose of this work was to elucidate the effects of Citrus Oil type on polymethoxyflavone (PMF) solubility and on the physicochemical properties of PMF-loaded emulsion-based delivery systems. Citrus Oils were extracted from mandarin, orange, sweet orange, and bergamot. The major constituents were determined by GC/MS: sweet orange Oil (97.4% d-limonene); mandarin Oil (72.4% d-limonene); orange Oil (67.2% d-limonene); and bergamot Oil (34.6% linalyl acetate and 25.3% d-limonene). PMF-loaded emulsions were fabricated using 10% Oil phase (containing 0.1% w/v nobiletin or tangeretin) and 90% aqueous phase (containing 1% w/v Tween 80) using high-pressure homogenization. Delivery systems prepared using mandarin Oil had the largest mean droplet diameters (386 or 400 nm), followed by orange Oil (338 or 390 nm), bergamot Oil (129 or 133 nm), and sweet orange Oil (122 or 126 nm) for nobiletin- or tangeretin-loaded emulsions, respectively. The optical clarity of the emulsions increased with decreasing droplet si...
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Effects of Preheating and Storage Temperatures on Aroma Profile and Physical Properties of Citrus-Oil Emulsions
2017Co-Authors: Ying Yang, Hang Xiao, Chengying Zhao, Guifang Tian, Shaojie Zhao, Yuming Bao, Jinkai ZhengAbstract:Citrus Oils are used as good carrier Oil for emulsion fabrication due to their special flavor and various health-promoting functions. In this study, the effects of preheating temperature (30, 40, 50, 60, and 70 °C) and storage temperature (4, 25, and 37 °C) on aroma profiles and physical properties of three Citrus-Oil (i.e., mandarin, sweet orange, and bergamot Oils) emulsions were systematically investigated for the first time. The results demonstrated the significant impact of temperature on aroma profile and physical properties. The abundance of d-limonene was found to be the main factor determining the aroma of the three Citrus-Oil emulsions at different preheating and storage temperatures, while β-linalool and linalyl acetate were important for the aroma of bergamot Oil emulsion. Preheating temperature showed a profound impact on the aroma of Citrus-Oil emulsions, and the aroma of different Citrus Oil emulsions showed different sensitivity to preheating temperature. Storage temperature was also able to alter the properties of Citrus Oil emulsions. The higher was the storage temperature, the more alteration of aroma and more instability of the emulsions there was, which could be attributed to the alteration of the Oil components and the properties of emulsions. Among all three emulsions, bergamot-Oil emulsion was the most stable and exhibited the most potent ability to preserve the aroma against high temperature. Our results would facilitate the application of Citrus-Oil emulsions in functional foods and beverages
Hang Xiao - One of the best experts on this subject based on the ideXlab platform.
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Citrus Oil emulsions stabilized by Citrus pectin the influence mechanism of Citrus variety and acid treatment
Journal of Agricultural and Food Chemistry, 2018Co-Authors: Shaojie Zhao, Hang Xiao, Chengying Zhao, Guifang Tian, Wei Gao, Christina Dimarcocrook, Bei Fan, Yunhe Lian, Jinkai ZhengAbstract:Citrus pectin and Citrus Oil are the main functional components of Citrus residuals in the processing industry. In this study, Citrus Oil emulsions were fabricated for the first time using four different Citrus pectins (orange, mandarin, grapefruit, and commercial Citrus pectins) as the emulsifier. The influence mechanism of Citrus variety and acid treatment (pH 1, 2, 3, 4, 5, 6, and 7) on the emulsifying capacity of Citrus pectins was systematically investigated by understanding the relationship between molecular structure, solution property, interfacial property, and emulsion property. The results suggest that Citrus variety and acid treatment can significantly influence the emulsifying capacity in relation to the molecular structure and molecular state of Citrus pectins. A smaller molecular size of Citrus pectin and lower pH between 2 and 7 produced a reduction in aggregate size, which improved the interfacial capacity and emulsifying ability by promoting their distribution at the interface. Although hydrolyzed Citrus pectins at pH 1 with a lower molecular size exhibited better interfacial capacity, Citrus Oil emulsions were unstable due to electrostatic attraction caused by partially positive charged Citrus pectins. Fine stable Citrus Oil emulsion was prepared using mandarin pectin with a relative high methyl ester content and small molecular size at pH 2. Our results provide a scientific basis for the fabrication of Citrus Oil emulsion based on Citrus pectin and facilitate the application of Citrus residuals in the food industry.
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The stability of three different Citrus Oil-in-water emulsions fabricated by spontaneous emulsification.
Food chemistry, 2018Co-Authors: Zhao Shaojie, David Julian Mcclements, Zhao Chengying, Tian Guifang, Yuming Bao, Christina Dimarco-crook, Zhonghai Tang, Hang XiaoAbstract:Abstract In this study, emulsions were prepared through spontaneous emulsification, using three different Citrus Oils as the Oil phase and Tween 80 as the surfactant. Utilizing 4% Tween 80, three types of Citrus Oil emulsions were prepared with small particle size, monomodal distribution and high transmission. After 24 h, each emulsion exhibited different degrees of gravitational separation. Mandarin Oil emulsions were the most unstable, showing coalescence of small droplets with an obvious cream layer formed at 9 h. Bergamot Oil emulsions possessed small droplets with the best stability over 24 h, due to their relatively polar components (e.g. linalyl acetate) and water-insoluble constituents (e.g. γ-terpinene). These results suggest that the emulsifying properties and instability mechanism of Citrus Oil emulsions are strongly dependent on the inherent properties and composition of Citrus Oils. This study is significant for the development of an effective strategy to improve the stability of Citrus Oil-based colloidal systems.
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Characterization of physical properties and electronic sensory analyses of Citrus Oil-based nanoemulsions.
Food research international (Ottawa Ont.), 2018Co-Authors: Ying Yang, David Julian Mcclements, Zhao Chengying, Tian Guifang, Hang Xiao, Yuming Bao, Zhonghai Tang, Lu Chang, Jinkai ZhengAbstract:Citrus Oils and their emulsions have been widely used in food and beverage products due to their flavor, various beneficial health functions and relative high solubility for lipophilic bioactive components. However, the non-digestibility and instability has limited the application of emulsions made from a single type of Citrus Oil. In this study, common triacylglycerol Oils (i.e. corn Oil and MCT Oil) and Citrus Oils (i.e. bergamot Oil and sweet orange Oil) were used in combination with different mixing ratios (triacylglycerol Oil:Citrus Oil = 1:0, 9:1, 5:1, 3:1, 1:1 and 0:1) to produce various nanoemulsions (10% Oil phase), and their physical and electronic sensory properties were systematically characterized. The results demonstrated that the mixed Oil nanoemulsions were much more stable than pure Citrus Oil emulsions. Electronic nose, electronic eye and electronic tongue were shown to be able to provide informative evaluation of the electronic sensory of the emulsions. Data-fitting of these electronic sensory devices significantly improved the effective discrimination and accuracy of sensory evaluation of the emulsions. These results provided basis for using triacylglycerol Oils and Citrus Oils in combination to produce nanoemulsions with superior physical and electronic sensory properties. Moreover, the electronic sensory evaluation method utilized in this study provided a useful approach for evaluation of emulsion-based food and beverage products.
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Effects of Preheating and Storage Temperatures on Aroma Profile and Physical Properties of Citrus-Oil Emulsions.
Journal of agricultural and food chemistry, 2017Co-Authors: Ying Yang, Zhao Chengying, Tian Guifang, Hang Xiao, Yuming Bao, Zhao Shaojie, Lu Chang, Jinkai ZhengAbstract:Citrus Oils are used as good carrier Oil for emulsion fabrication due to their special flavor and various health-promoting functions. In this study, the effects of preheating temperature (30, 40, 50, 60, and 70 °C) and storage temperature (4, 25, and 37 °C) on aroma profiles and physical properties of three Citrus-Oil (i.e., mandarin, sweet orange, and bergamot Oils) emulsions were systematically investigated for the first time. The results demonstrated the significant impact of temperature on aroma profile and physical properties. The abundance of d-limonene was found to be the main factor determining the aroma of the three Citrus-Oil emulsions at different preheating and storage temperatures, while β-linalool and linalyl acetate were important for the aroma of bergamot Oil emulsion. Preheating temperature showed a profound impact on the aroma of Citrus-Oil emulsions, and the aroma of different Citrus Oil emulsions showed different sensitivity to preheating temperature. Storage temperature was also able ...
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Encapsulation of Polymethoxyflavones in Citrus Oil Emulsion-Based Delivery Systems.
Journal of agricultural and food chemistry, 2017Co-Authors: Ying Yang, Zhao Chengying, Jingjing Chen, Tian Guifang, Hang Xiao, Jinkai ZhengAbstract:The purpose of this work was to elucidate the effects of Citrus Oil type on polymethoxyflavone (PMF) solubility and on the physicochemical properties of PMF-loaded emulsion-based delivery systems. Citrus Oils were extracted from mandarin, orange, sweet orange, and bergamot. The major constituents were determined by GC/MS: sweet orange Oil (97.4% d-limonene); mandarin Oil (72.4% d-limonene); orange Oil (67.2% d-limonene); and bergamot Oil (34.6% linalyl acetate and 25.3% d-limonene). PMF-loaded emulsions were fabricated using 10% Oil phase (containing 0.1% w/v nobiletin or tangeretin) and 90% aqueous phase (containing 1% w/v Tween 80) using high-pressure homogenization. Delivery systems prepared using mandarin Oil had the largest mean droplet diameters (386 or 400 nm), followed by orange Oil (338 or 390 nm), bergamot Oil (129 or 133 nm), and sweet orange Oil (122 or 126 nm) for nobiletin- or tangeretin-loaded emulsions, respectively. The optical clarity of the emulsions increased with decreasing droplet si...
Ying Yang - One of the best experts on this subject based on the ideXlab platform.
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Characterization of physical properties and electronic sensory analyses of Citrus Oil-based nanoemulsions.
Food research international (Ottawa Ont.), 2018Co-Authors: Ying Yang, David Julian Mcclements, Zhao Chengying, Tian Guifang, Hang Xiao, Yuming Bao, Zhonghai Tang, Lu Chang, Jinkai ZhengAbstract:Citrus Oils and their emulsions have been widely used in food and beverage products due to their flavor, various beneficial health functions and relative high solubility for lipophilic bioactive components. However, the non-digestibility and instability has limited the application of emulsions made from a single type of Citrus Oil. In this study, common triacylglycerol Oils (i.e. corn Oil and MCT Oil) and Citrus Oils (i.e. bergamot Oil and sweet orange Oil) were used in combination with different mixing ratios (triacylglycerol Oil:Citrus Oil = 1:0, 9:1, 5:1, 3:1, 1:1 and 0:1) to produce various nanoemulsions (10% Oil phase), and their physical and electronic sensory properties were systematically characterized. The results demonstrated that the mixed Oil nanoemulsions were much more stable than pure Citrus Oil emulsions. Electronic nose, electronic eye and electronic tongue were shown to be able to provide informative evaluation of the electronic sensory of the emulsions. Data-fitting of these electronic sensory devices significantly improved the effective discrimination and accuracy of sensory evaluation of the emulsions. These results provided basis for using triacylglycerol Oils and Citrus Oils in combination to produce nanoemulsions with superior physical and electronic sensory properties. Moreover, the electronic sensory evaluation method utilized in this study provided a useful approach for evaluation of emulsion-based food and beverage products.
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Effects of Preheating and Storage Temperatures on Aroma Profile and Physical Properties of Citrus-Oil Emulsions.
Journal of agricultural and food chemistry, 2017Co-Authors: Ying Yang, Zhao Chengying, Tian Guifang, Hang Xiao, Yuming Bao, Zhao Shaojie, Lu Chang, Jinkai ZhengAbstract:Citrus Oils are used as good carrier Oil for emulsion fabrication due to their special flavor and various health-promoting functions. In this study, the effects of preheating temperature (30, 40, 50, 60, and 70 °C) and storage temperature (4, 25, and 37 °C) on aroma profiles and physical properties of three Citrus-Oil (i.e., mandarin, sweet orange, and bergamot Oils) emulsions were systematically investigated for the first time. The results demonstrated the significant impact of temperature on aroma profile and physical properties. The abundance of d-limonene was found to be the main factor determining the aroma of the three Citrus-Oil emulsions at different preheating and storage temperatures, while β-linalool and linalyl acetate were important for the aroma of bergamot Oil emulsion. Preheating temperature showed a profound impact on the aroma of Citrus-Oil emulsions, and the aroma of different Citrus Oil emulsions showed different sensitivity to preheating temperature. Storage temperature was also able ...
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Encapsulation of Polymethoxyflavones in Citrus Oil Emulsion-Based Delivery Systems.
Journal of agricultural and food chemistry, 2017Co-Authors: Ying Yang, Zhao Chengying, Jingjing Chen, Tian Guifang, Hang Xiao, Jinkai ZhengAbstract:The purpose of this work was to elucidate the effects of Citrus Oil type on polymethoxyflavone (PMF) solubility and on the physicochemical properties of PMF-loaded emulsion-based delivery systems. Citrus Oils were extracted from mandarin, orange, sweet orange, and bergamot. The major constituents were determined by GC/MS: sweet orange Oil (97.4% d-limonene); mandarin Oil (72.4% d-limonene); orange Oil (67.2% d-limonene); and bergamot Oil (34.6% linalyl acetate and 25.3% d-limonene). PMF-loaded emulsions were fabricated using 10% Oil phase (containing 0.1% w/v nobiletin or tangeretin) and 90% aqueous phase (containing 1% w/v Tween 80) using high-pressure homogenization. Delivery systems prepared using mandarin Oil had the largest mean droplet diameters (386 or 400 nm), followed by orange Oil (338 or 390 nm), bergamot Oil (129 or 133 nm), and sweet orange Oil (122 or 126 nm) for nobiletin- or tangeretin-loaded emulsions, respectively. The optical clarity of the emulsions increased with decreasing droplet si...
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Effects of Preheating and Storage Temperatures on Aroma Profile and Physical Properties of Citrus-Oil Emulsions
2017Co-Authors: Ying Yang, Hang Xiao, Chengying Zhao, Guifang Tian, Shaojie Zhao, Yuming Bao, Jinkai ZhengAbstract:Citrus Oils are used as good carrier Oil for emulsion fabrication due to their special flavor and various health-promoting functions. In this study, the effects of preheating temperature (30, 40, 50, 60, and 70 °C) and storage temperature (4, 25, and 37 °C) on aroma profiles and physical properties of three Citrus-Oil (i.e., mandarin, sweet orange, and bergamot Oils) emulsions were systematically investigated for the first time. The results demonstrated the significant impact of temperature on aroma profile and physical properties. The abundance of d-limonene was found to be the main factor determining the aroma of the three Citrus-Oil emulsions at different preheating and storage temperatures, while β-linalool and linalyl acetate were important for the aroma of bergamot Oil emulsion. Preheating temperature showed a profound impact on the aroma of Citrus-Oil emulsions, and the aroma of different Citrus Oil emulsions showed different sensitivity to preheating temperature. Storage temperature was also able to alter the properties of Citrus Oil emulsions. The higher was the storage temperature, the more alteration of aroma and more instability of the emulsions there was, which could be attributed to the alteration of the Oil components and the properties of emulsions. Among all three emulsions, bergamot-Oil emulsion was the most stable and exhibited the most potent ability to preserve the aroma against high temperature. Our results would facilitate the application of Citrus-Oil emulsions in functional foods and beverages
Zhao Chengying - One of the best experts on this subject based on the ideXlab platform.
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The stability of three different Citrus Oil-in-water emulsions fabricated by spontaneous emulsification.
Food chemistry, 2018Co-Authors: Zhao Shaojie, David Julian Mcclements, Zhao Chengying, Tian Guifang, Yuming Bao, Christina Dimarco-crook, Zhonghai Tang, Hang XiaoAbstract:Abstract In this study, emulsions were prepared through spontaneous emulsification, using three different Citrus Oils as the Oil phase and Tween 80 as the surfactant. Utilizing 4% Tween 80, three types of Citrus Oil emulsions were prepared with small particle size, monomodal distribution and high transmission. After 24 h, each emulsion exhibited different degrees of gravitational separation. Mandarin Oil emulsions were the most unstable, showing coalescence of small droplets with an obvious cream layer formed at 9 h. Bergamot Oil emulsions possessed small droplets with the best stability over 24 h, due to their relatively polar components (e.g. linalyl acetate) and water-insoluble constituents (e.g. γ-terpinene). These results suggest that the emulsifying properties and instability mechanism of Citrus Oil emulsions are strongly dependent on the inherent properties and composition of Citrus Oils. This study is significant for the development of an effective strategy to improve the stability of Citrus Oil-based colloidal systems.
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Characterization of physical properties and electronic sensory analyses of Citrus Oil-based nanoemulsions.
Food research international (Ottawa Ont.), 2018Co-Authors: Ying Yang, David Julian Mcclements, Zhao Chengying, Tian Guifang, Hang Xiao, Yuming Bao, Zhonghai Tang, Lu Chang, Jinkai ZhengAbstract:Citrus Oils and their emulsions have been widely used in food and beverage products due to their flavor, various beneficial health functions and relative high solubility for lipophilic bioactive components. However, the non-digestibility and instability has limited the application of emulsions made from a single type of Citrus Oil. In this study, common triacylglycerol Oils (i.e. corn Oil and MCT Oil) and Citrus Oils (i.e. bergamot Oil and sweet orange Oil) were used in combination with different mixing ratios (triacylglycerol Oil:Citrus Oil = 1:0, 9:1, 5:1, 3:1, 1:1 and 0:1) to produce various nanoemulsions (10% Oil phase), and their physical and electronic sensory properties were systematically characterized. The results demonstrated that the mixed Oil nanoemulsions were much more stable than pure Citrus Oil emulsions. Electronic nose, electronic eye and electronic tongue were shown to be able to provide informative evaluation of the electronic sensory of the emulsions. Data-fitting of these electronic sensory devices significantly improved the effective discrimination and accuracy of sensory evaluation of the emulsions. These results provided basis for using triacylglycerol Oils and Citrus Oils in combination to produce nanoemulsions with superior physical and electronic sensory properties. Moreover, the electronic sensory evaluation method utilized in this study provided a useful approach for evaluation of emulsion-based food and beverage products.
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Effects of Preheating and Storage Temperatures on Aroma Profile and Physical Properties of Citrus-Oil Emulsions.
Journal of agricultural and food chemistry, 2017Co-Authors: Ying Yang, Zhao Chengying, Tian Guifang, Hang Xiao, Yuming Bao, Zhao Shaojie, Lu Chang, Jinkai ZhengAbstract:Citrus Oils are used as good carrier Oil for emulsion fabrication due to their special flavor and various health-promoting functions. In this study, the effects of preheating temperature (30, 40, 50, 60, and 70 °C) and storage temperature (4, 25, and 37 °C) on aroma profiles and physical properties of three Citrus-Oil (i.e., mandarin, sweet orange, and bergamot Oils) emulsions were systematically investigated for the first time. The results demonstrated the significant impact of temperature on aroma profile and physical properties. The abundance of d-limonene was found to be the main factor determining the aroma of the three Citrus-Oil emulsions at different preheating and storage temperatures, while β-linalool and linalyl acetate were important for the aroma of bergamot Oil emulsion. Preheating temperature showed a profound impact on the aroma of Citrus-Oil emulsions, and the aroma of different Citrus Oil emulsions showed different sensitivity to preheating temperature. Storage temperature was also able ...
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Encapsulation of Polymethoxyflavones in Citrus Oil Emulsion-Based Delivery Systems.
Journal of agricultural and food chemistry, 2017Co-Authors: Ying Yang, Zhao Chengying, Jingjing Chen, Tian Guifang, Hang Xiao, Jinkai ZhengAbstract:The purpose of this work was to elucidate the effects of Citrus Oil type on polymethoxyflavone (PMF) solubility and on the physicochemical properties of PMF-loaded emulsion-based delivery systems. Citrus Oils were extracted from mandarin, orange, sweet orange, and bergamot. The major constituents were determined by GC/MS: sweet orange Oil (97.4% d-limonene); mandarin Oil (72.4% d-limonene); orange Oil (67.2% d-limonene); and bergamot Oil (34.6% linalyl acetate and 25.3% d-limonene). PMF-loaded emulsions were fabricated using 10% Oil phase (containing 0.1% w/v nobiletin or tangeretin) and 90% aqueous phase (containing 1% w/v Tween 80) using high-pressure homogenization. Delivery systems prepared using mandarin Oil had the largest mean droplet diameters (386 or 400 nm), followed by orange Oil (338 or 390 nm), bergamot Oil (129 or 133 nm), and sweet orange Oil (122 or 126 nm) for nobiletin- or tangeretin-loaded emulsions, respectively. The optical clarity of the emulsions increased with decreasing droplet si...
Tian Guifang - One of the best experts on this subject based on the ideXlab platform.
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The stability of three different Citrus Oil-in-water emulsions fabricated by spontaneous emulsification.
Food chemistry, 2018Co-Authors: Zhao Shaojie, David Julian Mcclements, Zhao Chengying, Tian Guifang, Yuming Bao, Christina Dimarco-crook, Zhonghai Tang, Hang XiaoAbstract:Abstract In this study, emulsions were prepared through spontaneous emulsification, using three different Citrus Oils as the Oil phase and Tween 80 as the surfactant. Utilizing 4% Tween 80, three types of Citrus Oil emulsions were prepared with small particle size, monomodal distribution and high transmission. After 24 h, each emulsion exhibited different degrees of gravitational separation. Mandarin Oil emulsions were the most unstable, showing coalescence of small droplets with an obvious cream layer formed at 9 h. Bergamot Oil emulsions possessed small droplets with the best stability over 24 h, due to their relatively polar components (e.g. linalyl acetate) and water-insoluble constituents (e.g. γ-terpinene). These results suggest that the emulsifying properties and instability mechanism of Citrus Oil emulsions are strongly dependent on the inherent properties and composition of Citrus Oils. This study is significant for the development of an effective strategy to improve the stability of Citrus Oil-based colloidal systems.
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Characterization of physical properties and electronic sensory analyses of Citrus Oil-based nanoemulsions.
Food research international (Ottawa Ont.), 2018Co-Authors: Ying Yang, David Julian Mcclements, Zhao Chengying, Tian Guifang, Hang Xiao, Yuming Bao, Zhonghai Tang, Lu Chang, Jinkai ZhengAbstract:Citrus Oils and their emulsions have been widely used in food and beverage products due to their flavor, various beneficial health functions and relative high solubility for lipophilic bioactive components. However, the non-digestibility and instability has limited the application of emulsions made from a single type of Citrus Oil. In this study, common triacylglycerol Oils (i.e. corn Oil and MCT Oil) and Citrus Oils (i.e. bergamot Oil and sweet orange Oil) were used in combination with different mixing ratios (triacylglycerol Oil:Citrus Oil = 1:0, 9:1, 5:1, 3:1, 1:1 and 0:1) to produce various nanoemulsions (10% Oil phase), and their physical and electronic sensory properties were systematically characterized. The results demonstrated that the mixed Oil nanoemulsions were much more stable than pure Citrus Oil emulsions. Electronic nose, electronic eye and electronic tongue were shown to be able to provide informative evaluation of the electronic sensory of the emulsions. Data-fitting of these electronic sensory devices significantly improved the effective discrimination and accuracy of sensory evaluation of the emulsions. These results provided basis for using triacylglycerol Oils and Citrus Oils in combination to produce nanoemulsions with superior physical and electronic sensory properties. Moreover, the electronic sensory evaluation method utilized in this study provided a useful approach for evaluation of emulsion-based food and beverage products.
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Effects of Preheating and Storage Temperatures on Aroma Profile and Physical Properties of Citrus-Oil Emulsions.
Journal of agricultural and food chemistry, 2017Co-Authors: Ying Yang, Zhao Chengying, Tian Guifang, Hang Xiao, Yuming Bao, Zhao Shaojie, Lu Chang, Jinkai ZhengAbstract:Citrus Oils are used as good carrier Oil for emulsion fabrication due to their special flavor and various health-promoting functions. In this study, the effects of preheating temperature (30, 40, 50, 60, and 70 °C) and storage temperature (4, 25, and 37 °C) on aroma profiles and physical properties of three Citrus-Oil (i.e., mandarin, sweet orange, and bergamot Oils) emulsions were systematically investigated for the first time. The results demonstrated the significant impact of temperature on aroma profile and physical properties. The abundance of d-limonene was found to be the main factor determining the aroma of the three Citrus-Oil emulsions at different preheating and storage temperatures, while β-linalool and linalyl acetate were important for the aroma of bergamot Oil emulsion. Preheating temperature showed a profound impact on the aroma of Citrus-Oil emulsions, and the aroma of different Citrus Oil emulsions showed different sensitivity to preheating temperature. Storage temperature was also able ...
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Encapsulation of Polymethoxyflavones in Citrus Oil Emulsion-Based Delivery Systems.
Journal of agricultural and food chemistry, 2017Co-Authors: Ying Yang, Zhao Chengying, Jingjing Chen, Tian Guifang, Hang Xiao, Jinkai ZhengAbstract:The purpose of this work was to elucidate the effects of Citrus Oil type on polymethoxyflavone (PMF) solubility and on the physicochemical properties of PMF-loaded emulsion-based delivery systems. Citrus Oils were extracted from mandarin, orange, sweet orange, and bergamot. The major constituents were determined by GC/MS: sweet orange Oil (97.4% d-limonene); mandarin Oil (72.4% d-limonene); orange Oil (67.2% d-limonene); and bergamot Oil (34.6% linalyl acetate and 25.3% d-limonene). PMF-loaded emulsions were fabricated using 10% Oil phase (containing 0.1% w/v nobiletin or tangeretin) and 90% aqueous phase (containing 1% w/v Tween 80) using high-pressure homogenization. Delivery systems prepared using mandarin Oil had the largest mean droplet diameters (386 or 400 nm), followed by orange Oil (338 or 390 nm), bergamot Oil (129 or 133 nm), and sweet orange Oil (122 or 126 nm) for nobiletin- or tangeretin-loaded emulsions, respectively. The optical clarity of the emulsions increased with decreasing droplet si...