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Beverage Emulsions: Key Aspects of Their Formulation and Physicochemical Stability

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Beverage Emulsions: Key Aspects of Their Formulation and Physicochemical Stability beverages Review Beverage Emulsions: Key Aspects of Their Formulation and Physicochemical Stability Anna Molet-Rodríguez, Laura Salvia-Trujillo and Olga Martín-Belloso * Department of Food Technology, University of Lleida, Rovira Roure 191, 25198 Lleida, Spain; [email protected] (A.M.-R.); [email protected] (L.S.-T.) * Correspondence: [email protected]; Tel.: +34-973-702-593 Received: 1 August 2018; Accepted: 4 September 2018; Published: 6 September 2018 Abstract: In the last few decades, lifestyle changes and the awareness of the importance of a balanced diet have led the population to increase the consumption of beverages based on fruit juices and/or vegetables. Fruit and vegetables contain health-related compounds that can impact on physiological processes, thus reducing the risk of certain diseases and improving the overall health status. Consumer demand for more appealing and tasting beverages has also increased. In this sense, fortification of beverages with health-related ingredients and/or flavors arises as a potential strategy for the development of new beverage-based products. Nevertheless, most of those compounds are not soluble in water, thus their incorporation in aqueous food systems, such as beverages, requires an emulsification step. Beverage emulsions are concentrated emulsified systems designed to be further diluted and/or incorporated in beverages and drinks as carriers of water insoluble ingredients. This review article aims at discussing the main key aspects of beverage emulsion formulation and their colloidal stability after being added to complex food systems. Keywords: beverages; beverage emulsions; health-related compounds; flavor oils; emulsion stability; environmental stress 1. Introduction Fruit and vegetables contain small quantities of water insoluble health-related compounds that are known to have beneficial effects on human health. They mainly belong to families of carotenoids, polyphenols, fatty acids and vitamins which are capable of modulating metabolic processes and can present antioxidant activity [1–3]. Therefore, a nutritious, well-balanced diet rich in fruit and vegetables may result in a reduction of diseases such as cardiovascular diseases and cancer [4,5]. Moreover, some of those natural compounds present an attractive color, which would make them useful to obtain visually appealing food. In that sense, food industries have focused on the addition of natural ingredients in order to obtain healthier products which still have attractive characteristics for consumers. Nevertheless, consumers not only look for healthy and colorful products but also for tastiness and flavor in their choice of diet. Thus, food acceptance by consumers depends, among other factors, on the sensory attributes of the final product [6]. Flavor oils are natural compounds obtained from plants and herbs that are added to food to enhance their taste and aroma [7]. The most commonly used flavor oils in the food industry are citrus oils such as orange and lemon oil. They are isolated from citrus peel by cold pressing and refined by distillation. Besides citrus flavor oils, other aromatic oils from herbs and spices may also be interesting ingredients to be incorporated into beverages. Differences in the origin of each flavor oil implies changes in their physicochemical properties such as water solubility, density, viscosity and optical properties [8]. Beverages 2018, 4, 70; doi:10.3390/beverages4030070 www.mdpi.com/journal/beverages Beverages 2018, 4, 70 2 of 10 Beverages 2018, 4, x FOR PEER REVIEW 2 of 10 BeveragesBeverages are are of of great great importance importance within within the the food food industry industry as as they they are are versatile versatile products products able able toto fulfill fulfill several several consumer consumer needs needs because because of of their their appearance appearance and and their their easy easy storage storage and and distribution. distribution. InIn addition, addition, beverage beverage fortification fortification with with health-related health-related compounds compounds and/or and/or flavor flavor oils oils can can increase increase nutritionalnutritional value, value, preventing preventing consumers consumers from contractingfrom contracting certain health-relatedcertain health-related diseases anddiseases improve and sensoryimprove perceptions sensory perceptions [9]. Nevertheless, [9]. Nevertheless, beverage beverage fortification fortification with these with compounds these compounds presents presents some limitations.some limitations. The beverage The beverage matrix consistsmatrix consists mainly mainly of water of and water therefore and therefore the incorporation the incorporation of water of insolublewater insoluble health-related health-related compounds compounds and/or and/or flavor flav oilsor tooils beverages to beverages represents represents a challengea challenge for for researchersresearchers and and requires requires an an emulsification emulsification step. step. In In addition, addition, these these functional functional compounds compounds may may be be degradeddegraded after after their their addition addition to foods to foods since since they maythey undergo may undergo several several physicochemical physicochemical stresses duringstresses foodduring manufacturing food manufacturing and storage. and storage. In this In regard, this regard, these functionalthese functional compounds compounds may may be sensitive be sensitive to environmentalto environmental changes changes such such as pH, as pH, temperature temperature and an thed the presence presence of of minerals, minerals, thus thus their their shelf-life shelf-life dependsdepends on on processing processing and and storage storage conditions. conditions. As As a a result, result, health-related health-related compounds compounds can can lose lose their their propertiesproperties due due to to oxidative oxidative processes processes and and other other processes. processes. Similarly, Similarly, flavor flavor compounds compounds undergo undergo chemicalchemical changes changes such such as as oxidation, oxidation, hydrolysis hydrolysis and and thermal thermal degradation, degradation, resulting resulting in in off-flavors. off-flavors. Therefore,Therefore, designing designing novel novel strategies strategies in in order order to to facilitate facilitate the the dispersion dispersion of of water water insoluble insoluble functional functional ingredientsingredients in in aqueous aqueous food food systems systems as as well well as as protecting protecting them them from from instability instability mechanisms mechanisms and and degradationdegradation processes processes is is required. required. Beverage Beverage emulsions emulsions arise arise as as concentrated concentrated emulsified emulsified systems systems designeddesigned to to carry carry and and protect protect those those water water insoluble insoluble ingredients ingredients to to be be incorporated incorporated in in beverages beverages and and drinksdrinks (Figure (Figure1). 1). FigureFigure 1. 1.Scheme Scheme of of beverage beverage fortification fortification with with oil-in-water oil-in-water emulsions emulsions and and their their colloidal colloidal stability stability duringduring manufacturing manufacturing and and storage. storage. TheThe aim aim of thisof this contribution contribution is to outlineis to outline the current the developmentscurrent developments of beverage of emulsion beverage formation emulsion asformation well as discussing as well as the discussing factors affecting the factors their affect physicochemicaling their physicochemical and colloidal and stability. colloidal stability. 2. Beverage Emulsions 2. Beverage Emulsions Oil-in-water (O/W) emulsions consist of an oil phase dispersed into a water phase. Emulsions Oil-in-water (O/W) emulsions consist of an oil phase dispersed into a water phase. Emulsions are thermodynamically unstable systems and they tend to separate over time. In this regard, the use of are thermodynamically unstable systems and they tend to separate over time. In this regard, the use emulsifiers is required in order to stabilize the oil/water interface and maintain oil droplets dispersed in of emulsifiers is required in order to stabilize the oil/water interface and maintain oil droplets the aqueous phase. Emulsifiers are surface-active amphiphilic molecules which have water soluble and dispersed in the aqueous phase. Emulsifiers are surface-active amphiphilic molecules which have water insoluble parts. For that reason, they have the ability to adsorb at the oil-in-water interface during water soluble and water insoluble parts. For that reason, they have the ability to adsorb at the oil-in- emulsification, avoiding droplets re-coalescence. Emulsifiers also decrease the interfacial tension water interface during emulsification, avoiding droplets re-coalescence. Emulsifiers also decrease the between the oil and the water phase, thus facilitating the oil emulsification. For the dispersion of the oil interfacial tension between the oil and the water phase, thus facilitating the oil emulsification. For the phase in smaller oil droplets, the application of mechanical forces is needed. During homogenization, dispersion of the oil phase in smaller oil droplets, the application of mechanical forces is needed. the breakdown of droplets occurs, resulting in a decrease in the droplet size, which in turn leads During homogenization, the breakdown of droplets occurs, resulting in a decrease
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