Influence of biopolymer emulsifier type on formation and stability of rice bran oil-in-water emulsions: whey protein, gum arabic, and modified starch

Rice bran oil (RBO) is used in foods, cosmetics, and pharmaceuticals due to its desirable health, flavor, and functional attributes. We investigated the effects of biopolymer emulsifier type and environmental stresses on the stability of RBO emulsions. Oil-in-water emulsions (5% RBO, 10 mM citrate buffer) stabilized by whey protein isolate (WPI), gum arabic (GA), or modified starch (MS) were prepared using high-pressure homogenization. The new MS used had a higher number of octenyl succinic anhydride (OSA) groups per starch molecule than conventional MS. The droplet diameters produced by WPI and MS were considerably smaller (d < 300 nm) than those produced by GA (d > 1000 nm). The influence of pH (3 to 8), ionic strength (0 to 500 mM NaCl), and thermal treatment (30 to 90 °C) on the physical stability of the emulsions was examined. Extensive droplet aggregation occurred in WPI-stabilized emulsions around their isoelectric point (4 < pH < 6), at high salt (> 200 mM, pH 7), and at high temperatures (>70 °C, pH 7, 150 mM NaCl), which was attributed to changes in electrostatic and hydrophobic interactions between droplets. There was little effect of pH, ionic strength, and temperature on emulsions stabilized by GA or MS, which was attributed to strong steric stabilization. In summary: WPI produced small droplets at low concentrations, but they had poor stability to environmental stress; GA produced large droplets and needed high concentrations, but they had good stability to stress; new MS produced small droplets at low concentrations, with good stability to stress. Practical Application: This study showed that stable rice bran oil-in-water emulsions can be formed using biopolymer emulsifiers. These emulsions could be used to incorporate RBO into a wide range of food products. We compared the relative performance of whey protein, GA, and a new MS at forming and stabilizing the emulsions. The new OSA MS was capable of forming small stable droplets at relatively low concentrations.     

Influence of Annealing Temperature on Tg′ of Cooked Rice Stick Noodles

T_g′, a glass transition temperature under conditions of maximal freeze concentration, is important to the stability of frozen food. The procedures for using differential scanning calorimetry (DSC) to measure T_g′ have been reported under different experimental conditions. The aims of this study were to investigate the T_g′ of cooked rice stick noodles, and to determine the effect of the annealing temperature on its T_g′ value using DSC. Cooked rice stick noodles in aluminum DSC pans were scanned from ?60°C to 25°C at 5°C/min. to locate the apparent T_g′, which was ?5.3°C in the non-annealed state. When subjected to 4 different annealing temperatures of ?2, ?6, ?8 and ?10°C for 15 minutes, the T_g′ of cooked rice stick noodles was ?5.3, ?4.0, ?4.2, and ?4.9°C, respectively. The value of T_g′ was clearly observed in the annealed sample at ?6°C. The annealing process allowed time for the maximum formation of ice. This study showed that annealing at a temperature slightly below T_g′ gave a higher and more accurate value.     

Culture of microalgal strains isolated from natural habitats in Thailand in various enriched media

Six freshwater microalgal strains in the class of Chlorophyceae, including Chlorococcum humicola, Didymocystis bicellularis, Monoraphidium contortum, Oocystis parva, Sphaerocystis sp., and Scenedesmus acutus were isolated from natural habitats in Thailand. The six strains were compared for their biomass yield, lipid content, and lipid productivity in four enriched culture media in batch mode. Significant differences were found across algal strains and culture media. The best strain was found to be C. humicola, which had the highest biomass yield of 0.113 g/l/d (in Kuhl medium), the highest lipid content of 45.94% (in BG-11 medium), and the highest lipid yield of 0.033 g/l/d (in 3NBBM medium). The 3NBBM medium, which has the lowest nitrogen concentration among the four culture media, was considered the optimal culture medium for C. humicola for lipid production. The fatty acid profile of C. humicola was also found to be affected by the culture medium. More oleic acid (C18:1) but less linolenic acid (C18:3) was accumulated in BG-11 and 3NBBM than in Kuhl and N-8 media. Lipid profiles of C. humicola were comparable to palm oil in the percentage of palmitic acid and the total amount of saturated fatty acids; however, C. humicola made more poly-unsaturated fatty acids such as linoleic (C18:2) and linolenic (C18:3) acids than oil palms. Lipids from C. humicola were believed to be acceptable for biodiesel production.     

Oil Coating Affects Internal Quality and Sensory Acceptance of Selected Attributes of Raw Eggs during Storage

Four (coconut, palm, rice bran, and soybean) edible oils and glycerol were applied on eggshell. All noncoated and coated eggs were stored for 5 wk at 25 ± 2 °C and drawn weekly for quality evaluation. All oil coatings were more effective in preserving internal quality of eggs than was glycerol coating. As storage time increased, the preservative effects of edible oil coating on weight loss, and albumen and yolk quality were significantly noticed. Oil‐coated eggs had significantly lower weight loss (<0.43%) than did noncoated (3.87%) and glycerol‐coated (3.73%) eggs after 5 wk of storage. Based on the Haugh unit, oil‐coated eggs maintained AA grade up to 3 wk. After 5 wk of storage, noncoated, glycerol‐coated, and oil‐coated eggs changed from AA grade to below B, below B and A grade, respectively. The albumen pH of noncoated and glycerol‐coated eggs considerably increased from 8.23 to 9.51 and 9.42, respectively, while those of oil‐coated eggs either maintained or slightly increased to 8.32. The albumen viscosity of all eggs decreased with increased storage time. Consumers (N = 120) could differentiate surface glossiness of oil‐coated eggs from uncoated eggs (R‐index of 81.42% to 86.99%). All oil‐coated eggs were acceptable for surface glossiness (liking scores of 6.22 to 6.77) and surface odor (liking scores of 6.20 to 6.55) with overall liking scores of 6.34 to 7.03. Overall, this study demonstrated that edible oil (coconut, palm, rice bran, and soybean) coating could preserve internal quality of eggs (maintaining grade A) at least 4 wk longer than noncoated eggs. Practical Application: Freshness is a major contribution to the egg quality. The internal quality of eggs begins to deteriorate after they have been laid due to loss of moisture and carbon dioxide via the eggshell pores. Refrigeration is very effective in preserving egg quality. Surface coating is an alternative method to preserve egg quality, although it is much less effective than refrigeration. This study demonstrated that coconut, rice bran, soybean, and palm oils, which are abundant and commonly consumed in many parts of the world, could preserve the internal quality and reduce weight loss of oil‐coated eggs during room temperature storage.     

Comparisons of physicochemical properties and antioxidant activities among pumpkin (Cucurbita moschata L.) flour and isolated starches from fresh pumpkin or flour

Physicochemical properties (pasting and thermal properties, swelling power, water solubility and antioxidant activities) and chemical composition of pumpkin flour (PF) and starches, isolated from fresh pumpkin (SFF) or flour (SFP) were compared. SFP and SFF had similar proximate composition and amylose content. Drying process during PF preparation modified starch properties. PF exhibited greater antioxidant activities (DPPH, ABTS and FRAP), but had lower β‐carotene than fresh pumpkin. SFF and SFP had higher amylose content than PF, and exhibited a B‐type X‐ray diffraction pattern with spherical and dome‐like starch granules. Peak viscosity of SFP was relatively higher than that of SFF, probably due to lower swelling power and water solubility, which indicated increased granular rigidity in the SFP starch structure. Compared with SFF and SFP, PF had significantly higher onset (T_o), peak (T_p) and conclusion (T_c) temperatures due to a lower starch content and relatively higher fibre content, which resulted in lower gelatinisation enthalpy (ΔH).     

Physicochemical characteristics and sensory optimisation of pineapple leather snack as affected by glucose syrup and pectin concentrations

Effects of glucose syrup (2%, 4%, and 6%) and pectin (0.5%, 1.0%, and 1.5%) concentrations on physicochemical characteristics and sensory acceptability of machine‐formed pineapple leather snack were investigated. Changes in glucose syrup and pectin concentrations significantly affected velocity of forming and total soluble solids content of pineapple paste, but did not affect thickness of pineapple leathers. Increasing pectin concentrations generally increased redness (a*) and yellowness (b*), and hardness (tensile force and work) while decreased moisture content and a_w of pineapple leathers. Two most acceptable pineapple leathers were prepared with 6% glucose syrup and 0.5–1.0% pectin. Increasing pectin concentration from 1.0% to 1.5% negatively affected toughness acceptability, which was attributed to reduced moisture and a_w, and increased tensile force and work. The optimum formulation range consisted of 3.5–6.0% glucose syrup and 0.5–1.0% pectin, yielding products with acceptability scores of 6.7–7.3 (on a 9‐point hedonic scale) for appearance, sourness, sweetness, overall‐taste, toughness and overall‐liking.     

Properties of zeolite Y in various forms and utilization as catalysts or supports for cerium oxide in ethanol oxidation

Zeolite Y in sodium form (NaY) was synthesized using silica source from rice husk, transformed to ammonium form (NH₄Y), and calcined to convert to proton form (HY). The direct conversion of NH₄Y to HY resulted in loss of the zeolite crystallinity and lower surface area. Thus, the NH₄Y was further used in the preparation of cerium (Ce) catalysts. The NH₄Y was also treated with a basic solution in an attempt to generate mesopores but only site defects were likely formed. The supported Ce catalysts with good Ce dispersion were prepared by wetness impregnation of Ce precursor solution on NaY, NH₄Y, and base-treated NH₄Y. Upon calcination, the generated catalysts were notated as Ce/NaY, Ce/HY, and Ce/YB. In catalytic testing on ethanol oxidation at varying temperature in a continuous laboratory-scale fixed-bed reactor, all the zeolites gave low ethanol conversion at 100–300 °C. The catalytic activity significantly improved with the presence of Ce. The Ce/YB showed the higher ethanol conversion and CO₂ yield than Ce/NaY and Ce/HY probably because of the presence of more local site defects on the zeolite.