Search engine for discovering works of Art, research articles, and books related to Art and Culture
Javascript must be enabled to continue!
The effects of rice bran oil, coconut oil and homogenisation pressure on the properties of oil-in-water emulsion loaded baicalein
View through CrossRef
Abstract
Baicalein is a functional flavonoid that has been intensively studied for its health benefits. Loading baicalein in oil-in-water (O/W) emulsions could provide advantages for its application in foods. This work investigated the characteristics of O/W emulsions loaded with baicalein formulated by combination of vegetable oils and homogenisation pressures. Rice bran oil (RBO) and coconut oil (CCO), classified as long-chain triglycerides and medium-chain triglyceride, were used in the homogenisation process at 600–1200 bar. The rice bran oil-in-water emulsion loaded with baicalein (RBOb/W) produced at 1200 bar provided the emulsion with the smallest particle size of the surface-weighted mean diameter (d3,2) of 220 nm. The result showed that loading baicalein into RBO could reduce the particle size of O/W emulsion while it increased the particle size of coconut oil-in-water emulsion loaded with baicalein (CCOb/W). The RBOb/W and CCOb/W emulsions were physically stable in terms of droplet size during storage at 4 °C for 28 days. The change in viscosity of freshly prepared emulsion loaded with baicalein was dominant compared with the emulsion unloaded baicalein, however, the viscosity profiles of emulsions loaded with baicalein are like emulsions unloaded with baicalein after storage. The influence of baicalein on the viscoelastic properties of emulsion was observed in the storage modulus (G′) at low frequencies. These results suggest that baicalein could potentially interfere with the stabilising effect of Tween 20, contribute to droplet interactions, and migrate from the surface of RBO but not CCO. High baicalein retention of 91–98% was observed in the RBOb/W emulsions. This study recommends that RBO is preferable over CCO to produce O/W emulsion loaded with baicalein in terms of droplet size, stability and retention. It would be useful information to produce functional ingredients for the food industry.
Oxford University Press (OUP)
Title: The effects of rice bran oil, coconut oil and homogenisation pressure on the properties of oil-in-water emulsion loaded baicalein
Description:
Abstract
Baicalein is a functional flavonoid that has been intensively studied for its health benefits.
Loading baicalein in oil-in-water (O/W) emulsions could provide advantages for its application in foods.
This work investigated the characteristics of O/W emulsions loaded with baicalein formulated by combination of vegetable oils and homogenisation pressures.
Rice bran oil (RBO) and coconut oil (CCO), classified as long-chain triglycerides and medium-chain triglyceride, were used in the homogenisation process at 600–1200 bar.
The rice bran oil-in-water emulsion loaded with baicalein (RBOb/W) produced at 1200 bar provided the emulsion with the smallest particle size of the surface-weighted mean diameter (d3,2) of 220 nm.
The result showed that loading baicalein into RBO could reduce the particle size of O/W emulsion while it increased the particle size of coconut oil-in-water emulsion loaded with baicalein (CCOb/W).
The RBOb/W and CCOb/W emulsions were physically stable in terms of droplet size during storage at 4 °C for 28 days.
The change in viscosity of freshly prepared emulsion loaded with baicalein was dominant compared with the emulsion unloaded baicalein, however, the viscosity profiles of emulsions loaded with baicalein are like emulsions unloaded with baicalein after storage.
The influence of baicalein on the viscoelastic properties of emulsion was observed in the storage modulus (G′) at low frequencies.
These results suggest that baicalein could potentially interfere with the stabilising effect of Tween 20, contribute to droplet interactions, and migrate from the surface of RBO but not CCO.
High baicalein retention of 91–98% was observed in the RBOb/W emulsions.
This study recommends that RBO is preferable over CCO to produce O/W emulsion loaded with baicalein in terms of droplet size, stability and retention.
It would be useful information to produce functional ingredients for the food industry.
Related Results
Amended Final Report on the Safety Assessment of Oryza Sativa (Rice) Bran Oil, Oryza Sativa (Rice) Germ Oil, Rice Bran Acid, Oryza Sativa (Rice) Bran Wax, Hydrogenated Rice Bran Wax, Oryza Sativa (Rice) Bran Extract, Oryza Sativa (Rice) Extract, Oryza Sat
Amended Final Report on the Safety Assessment of Oryza Sativa (Rice) Bran Oil, Oryza Sativa (Rice) Germ Oil, Rice Bran Acid, Oryza Sativa (Rice) Bran Wax, Hydrogenated Rice Bran Wax, Oryza Sativa (Rice) Bran Extract, Oryza Sativa (Rice) Extract, Oryza Sat
This report addresses the safety of cosmetic ingredients derived from rice, Oryza sativa. Oils, Fatty Acids, and Waxes : Rice Bran Oil functions in cosmetics as a conditioning agen...
Extraction of Rice Bran Oil from Rice Bran by Supercritical Carbon Dioxide
Extraction of Rice Bran Oil from Rice Bran by Supercritical Carbon Dioxide
Rice bran is an important source of nutrients that have many good bioactive compounds. This study examined the extraction of bran rice oil using supercritical carbon dioxide. Fr...
Rice bran wax shortening process for application in biscuit sticks
Rice bran wax shortening process for application in biscuit sticks
The objective of the present work was to investigate the use of rice bran wax shortening for application in biscuit sticks made from rice bran flour. The biscuit sticks were studie...
Effect of Different Extrusion Parameters on Dietary Fiber in Wheat Bran and Rye Bran
Effect of Different Extrusion Parameters on Dietary Fiber in Wheat Bran and Rye Bran
AbstractWheat bran and rye bran are mostly used as animal feed today, but their high content of dietary fiber and bioactive components are beneficial to human health. Increased use...
Bifidobacterium longum-fermented rice bran and rice bran supplementation affects the gut microbiome and metabolome
Bifidobacterium longum-fermented rice bran and rice bran supplementation affects the gut microbiome and metabolome
This study investigated gut microbiota composition along with food, host, and microbial derived metabolites in the colon and systemic circulation of healthy mice following dietary ...
Effect of Defatted Rice Bran Content on Physicochemical and Sensory Properties of Edible Cutlery Made from Rice Flour Green Composites using Compression Molding
Effect of Defatted Rice Bran Content on Physicochemical and Sensory Properties of Edible Cutlery Made from Rice Flour Green Composites using Compression Molding
The optical properties, moisture content, water activity, water absorption, mechanical properties, morphological observations, and sensory properties of edible spoons made from ric...
A Three-Level Factorial Model for Maximising Protein Extraction from Rice Bran with Choline Chloride: Glycerol
A Three-Level Factorial Model for Maximising Protein Extraction from Rice Bran with Choline Chloride: Glycerol
Rice bran, a by-product of rice milling, contains four protein types – albumin, globulin, prolamin, and glutelin – known for their hypoallergenic nature and nutritional advantages....
In Vitro Binding of Bile Acids by Rice Bran, Oat Bran, Wheat Bran, and Corn Bran
In Vitro Binding of Bile Acids by Rice Bran, Oat Bran, Wheat Bran, and Corn Bran
ABSTRACTThe in vitro bile acid binding by rice, oat, wheat, and corn brans was determined using a mixture of bile acids normally secreted in human bile at a physiological pH of 6.3...