English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Monascus  pigment is a natural food pigment and is commonly used for coloring and as antiseptic of cured meat products, confectionery, cakes, and beverages. However,  Monascus  pigment is sensitive to environmental conditions. The main aim of this study was to investigate the effect of polyglycerol polyricinoleate (PGPR) and soy protein isolate (SPI) on the particle size, zeta potential, physical stability, microstructure, and microrheological properties of  Monascus  pigment double emulsions. The effects of ionic strength, heating, and freeze thawing treatment on the stabilities of  Monascus  pigment double emulsions were also characterized. It was found that the optimum PGPR and SPI concentrations for fabricating  Monascus  pigment double emulsion were 3.6 and 3.0 wt%, respectively. The fabricated  Monascus  pigment double emulsion was composed of fine particles with narrow and uniform size distributions. Microrheological property results suggested that the elastic characteristic of the  Monascus  pigment double emulsion was dominated with increasing PGPR and SPI contents. It was mainly due to the increased collision and interaction between the droplets during the movement resulting in force increasing.  Monascus  pigment double emulsions with <5 mM CaCl 2  prevented calcium to destroy the physical stability of emulsions, while  Monascus  pigment double emulsions with more than 10 mM CaCl 2  formed creaming. After freeze thawing treatment, creaming occurred in  Monascus  pigment double emulsion. However, it was stable against heating treatment due to heating leading to a dense network structure. It could be contributed to the practical applications of  Monascus  pigment double emulsions in food products.

frontiers in nutrition

The Stability, Microstructure, and Microrheological Properties of Monascus Pigment Double Emulsions Stabilized by Polyglycerol Polyricinoleate and Soybean Protein Isolate