51
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Effect of Water Content and Pectin on the Viscoelastic Improvement of Water-in-Canola Oil Emulsions. FLUIDS 2021. [DOI: 10.3390/fluids6060228] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
This study aimed to investigate gelation in glycerol monooleate (GMO)-stabilized water-in-canola oil (W/CO) emulsions by increasing water content (20–50 wt.%) and the addition of low methoxyl pectin (LMP) in the aqueous phase. A constant ratio of GMO to water was used to keep a similar droplet size in all emulsions. Hydrogenated soybean oil (7 wt.%) was used to provide network stabilization in the continuous phase. All fresh emulsions with LMP in the aqueous phase formed a stable and self-supported matrix with higher viscosity and gel strength than emulsions without LMP. Emulsion viscosity and gel strength increased with an increase in water content. All emulsions showed gel-like properties (storage moduli (G’) > loss moduli (G’’)) related to the presence of LMP in the aqueous phase and increased water content. Freeze/thaw analysis using a differential scanning calorimeter showed improved stability of the water droplets in the presence of LMP in the aqueous phase. This study demonstrated the presence of LMP in the aqueous phase, its interaction with GMO at the interface, and fat crystals in the continuous phase that could support the water droplets’ aggregation to obtain stable elastic W/CO emulsions that could be used as low-fat table spreads.
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52
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Jin Y, Liu D, Hu J. Effect of Surfactant Molecular Structure on Emulsion Stability Investigated by Interfacial Dilatational Rheology. Polymers (Basel) 2021; 13:polym13071127. [PMID: 33918141 PMCID: PMC8037813 DOI: 10.3390/polym13071127] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2021] [Revised: 03/26/2021] [Accepted: 03/27/2021] [Indexed: 01/15/2023] Open
Abstract
Polyglycerol polyricinolate (PGPR) and polyglycerol-2 dioleate were selected as model surfactants to construct water-in-oil (W/O) emulsions, and the effect of interfacial rheological properties of surfactant film on the stability of emulsions were investigated based on the interfacial dilatational rheological method. The hydrophobicity chain of PGPR is polyricinic acid condensed from ricinic acid, and that of polyglycerol-2 dioleate is oleic acid. Their dynamic interfacial tensions in 15 cycles of interfacial compression-expansion were determined. The interfacial dilatational viscoelasticity was analyzed by amplitude scanning in the range of 1–28% amplitude and frequency sweep in the range of 5–45 mHz under 2% amplitude. It was found that PGPR could quickly reach adsorption equilibrium and form interfacial film with higher interfacial dilatational viscoelastic modulus to resist the deformation of interfacial film caused by emulsion coalescence, due to its branched chain structure and longer hydrophobic chain, and the emulsion thus presented good stability. However, polyglycerol-2 dioleate with a straight chain structure had lower interfacial tension, and it failed to resist the interfacial disturbance caused by coalescence because of its lower interfacial dilatational viscoelastic modulus, and thus the emulsion was unstable. This study reveals profound understanding of the influence of branched structure of PGPR hydrophobic chain on the interfacial film properties and the emulsion stability, providing experimental reference and theoretical guidance for future design or improvement of surfactant.
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Affiliation(s)
- Yuejie Jin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China;
| | - Dingrong Liu
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China;
| | - Jinhua Hu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China;
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China;
- Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, China
- Correspondence:
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54
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Biomolecule-based pickering food emulsions: Intrinsic components of food matrix, recent trends and prospects. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106303] [Citation(s) in RCA: 41] [Impact Index Per Article: 13.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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55
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Xia T, Xue C, Wei Z. Physicochemical characteristics, applications and research trends of edible Pickering emulsions. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2020.11.019] [Citation(s) in RCA: 52] [Impact Index Per Article: 17.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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56
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Spyropoulos F, Clarke C, Kurukji D, Norton IT, Taylor P. Emulsifiers of Pickering-like characteristics at fluid interfaces: Impact on oil-in-water emulsion stability and interfacial transfer rate kinetics for the release of a hydrophobic model active. Colloids Surf A Physicochem Eng Asp 2020. [DOI: 10.1016/j.colsurfa.2020.125413] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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57
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Effect of water content, droplet size, and gelation on fat phase transition and water mobility in water-in-milk fat emulsions. Food Chem 2020; 333:127538. [DOI: 10.1016/j.foodchem.2020.127538] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2019] [Revised: 06/02/2020] [Accepted: 07/07/2020] [Indexed: 11/22/2022]
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58
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Shao P, Feng J, Sun P, Xiang N, Lu B, Qiu D. Recent advances in improving stability of food emulsion by plant polysaccharides. Food Res Int 2020; 137:109376. [DOI: 10.1016/j.foodres.2020.109376] [Citation(s) in RCA: 72] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2020] [Revised: 05/11/2020] [Accepted: 06/02/2020] [Indexed: 11/25/2022]
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59
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Water-in-oil emulsions stabilized by surfactants, biopolymers and/or particles: a review. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.07.028] [Citation(s) in RCA: 63] [Impact Index Per Article: 15.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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60
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Xiao J, Zhang M, Wang W, Li S, Wang Y, Du G, Zhang K, Li Y. Using Flammulina velutipes derived chitin-glucan nanofibrils to stabilize palm oil emulsion:A novel food grade Pickering emulsifier. Int J Biol Macromol 2020; 164:4628-4637. [PMID: 32941906 DOI: 10.1016/j.ijbiomac.2020.09.073] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2020] [Revised: 09/05/2020] [Accepted: 09/10/2020] [Indexed: 12/01/2022]
Abstract
We herein report chitin-glucan nanofibrils from edible mushroom Flammulina velutipes (CGNFs) as a novel stabilizer for palm oil Pickering emulsion (o/w, 30:70, v:v). Generally, these CGNFs being composed of glucose and glucosamine, are threadlike with 4.9 ± 1.2 nm wide and 222.6 ± 91.9 nm long. They were easily absorbed on the oil-water interface to form a compact layer around the oil droplets referring to Pickering emulsion. This emulsion presented shear-thinning and gel-like behaviors, wherein CGNFs concentration had a profound influence on the emulsion volume, droplet size, and stabilization index. Moreover, CGNFs showed an ability to stabilize the emulsion with a minimum of surface coverage approximately 30%. It indicated that moderate concentration of NaCl improved the emulsification effect, and the emulsion were stable in a large range of pH. These CGNFs are easy to prepare, eco-friendly and sustainable, which provides a potential for large-scale application of Pickering emulsion in food and nutraceuticals fields.
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Affiliation(s)
- Jing Xiao
- School of Bioengineering, Qilu University of Technology, Jinan 250353, China
| | - Ming Zhang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Wenhang Wang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China.
| | - Shuzhi Li
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Yanan Wang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Guanhua Du
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Kai Zhang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Yu Li
- College of Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China.
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61
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Zembyla M, Lazidis A, Murray BS, Sarkar A. Stability of water-in-oil emulsions co-stabilized by polyphenol crystal-protein complexes as a function of shear rate and temperature. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2020.109991] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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62
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Chen L, Ao F, Ge X, Shen W. Food-Grade Pickering Emulsions: Preparation, Stabilization and Applications. Molecules 2020; 25:E3202. [PMID: 32674301 PMCID: PMC7397194 DOI: 10.3390/molecules25143202] [Citation(s) in RCA: 71] [Impact Index Per Article: 17.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2020] [Revised: 07/10/2020] [Accepted: 07/11/2020] [Indexed: 01/14/2023] Open
Abstract
In recent years, Pickering emulsions have emerged as a new method and have attracted much attention in the fields of food sciences. Unlike conventional emulsions, Pickering emulsions are stabilized by solid particles, which can irreversibly adsorb on the oil-water interface to form a dense film to prevent the aggregation of droplets. The research and development of food-grade solid particles are increasingly favored by scientific researchers. Compared with conventional emulsions, Pickering emulsions have many advantages, such as fewer using amounts of emulsifiers, biocompatibility and higher safety, which may offer feasibility to have broad application prospects in a wide range of fields. In this article, we review the preparation methods, stabilization mechanism, degradation of Pickering emulsions. We also summarize its applications in food sciences in recent years and discuss its future prospects and challenges in this work.
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Affiliation(s)
- Lijuan Chen
- Department of Food Science and Technology, College of Light Industry Science and Engineering, Nanjing Forestry University, Nanjing 210037, China;
| | - Fen Ao
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi’an 710000, China;
| | - Xuemei Ge
- Department of Food Science and Technology, College of Light Industry Science and Engineering, Nanjing Forestry University, Nanjing 210037, China;
| | - Wen Shen
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi’an 710000, China;
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63
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Li G, Chen J, Yang J, Wang S, Liu N, Qiu C, Wang Y. Interfacial Crystallization of Diacylglycerols Rich in Medium‐ and Long‐Chain Fatty Acids in Water‐in‐Oil Emulsions. EUR J LIPID SCI TECH 2020. [DOI: 10.1002/ejlt.202000013] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Guanghui Li
- JNU‐UPM International Joint Laboratory on Plant Oil Processing and Safety (POPS) Department of Food Science and Engineering Jinan University Guangzhou 510632 China
- Guangdong Engineering Technology Research Center for Cereal and Oil Byproduct Biorefinery Guangzhou 510632 China
| | - Jiazi Chen
- JNU‐UPM International Joint Laboratory on Plant Oil Processing and Safety (POPS) Department of Food Science and Engineering Jinan University Guangzhou 510632 China
- Guangdong Engineering Technology Research Center for Cereal and Oil Byproduct Biorefinery Guangzhou 510632 China
- National R&D Center for Freshwater Fish Processing Jiangxi Normal University Nanchang Jiangxi 330022 China
| | - Jia Yang
- JNU‐UPM International Joint Laboratory on Plant Oil Processing and Safety (POPS) Department of Food Science and Engineering Jinan University Guangzhou 510632 China
- Guangdong Engineering Technology Research Center for Cereal and Oil Byproduct Biorefinery Guangzhou 510632 China
| | - Shaolin Wang
- JNU‐UPM International Joint Laboratory on Plant Oil Processing and Safety (POPS) Department of Food Science and Engineering Jinan University Guangzhou 510632 China
- Guangdong Engineering Technology Research Center for Cereal and Oil Byproduct Biorefinery Guangzhou 510632 China
| | - Ning Liu
- School of Food and Biological Engineering Shaanxi University of Science and Technology Xi'an 710021 China
| | - Chaoying Qiu
- JNU‐UPM International Joint Laboratory on Plant Oil Processing and Safety (POPS) Department of Food Science and Engineering Jinan University Guangzhou 510632 China
- Guangdong Engineering Technology Research Center for Cereal and Oil Byproduct Biorefinery Guangzhou 510632 China
| | - Yong Wang
- JNU‐UPM International Joint Laboratory on Plant Oil Processing and Safety (POPS) Department of Food Science and Engineering Jinan University Guangzhou 510632 China
- Guangdong Engineering Technology Research Center for Cereal and Oil Byproduct Biorefinery Guangzhou 510632 China
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64
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Mishra K, Bergfreund J, Bertsch P, Fischer P, Windhab EJ. Crystallization-Induced Network Formation of Tri- and Monopalmitin at the Middle-Chain Triglyceride Oil/Air Interface. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2020; 36:7566-7572. [PMID: 32520568 DOI: 10.1021/acs.langmuir.0c01195] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Crystalline glycerides play an important role in the formation of multiphase systems such as emulsions and foams. The stabilization of oil/water interfaces by glyceride crystals has been extensively studied compared to only few studies which have been dedicated to oil/air interfaces. This study investigates the crystallization and network formation of tripalmitin (TP) and monopalmitin (MP) at the middle-chain triglyceride (MCT) oil/air interface. TP crystals were found to crystallize in the bulk before aggregating as large rectangular crystal conglomerates at the MCT oil/air interface. This leads to the slow formation of a plastic deformable, macroscopic crystal layer with high interfacial rheological moduli. MP crystals form directly at the MCT oil/air interface resulting in a comparatively fast formation of an elastic deformable network. Crystals with tentacle-like morphology were found to be responsible for the network elasticity. In this work, we show how interfacial crystallization dynamics and mechanical strength can be linked to the molecular structure and crystallization behavior of glyceride crystals.
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Affiliation(s)
- Kim Mishra
- Institute of Food, Nutrition and Health, Swiss Federal Institute of Technology, Schmelzbergstrasse 9, 8092 Zürich, Switzerland
| | - Jotam Bergfreund
- Institute of Food, Nutrition and Health, Swiss Federal Institute of Technology, Schmelzbergstrasse 9, 8092 Zürich, Switzerland
| | - Pascal Bertsch
- Institute of Food, Nutrition and Health, Swiss Federal Institute of Technology, Schmelzbergstrasse 9, 8092 Zürich, Switzerland
| | - Peter Fischer
- Institute of Food, Nutrition and Health, Swiss Federal Institute of Technology, Schmelzbergstrasse 9, 8092 Zürich, Switzerland
| | - Erich J Windhab
- Institute of Food, Nutrition and Health, Swiss Federal Institute of Technology, Schmelzbergstrasse 9, 8092 Zürich, Switzerland
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65
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Mwangi WW, Lim HP, Low LE, Tey BT, Chan ES. Food-grade Pickering emulsions for encapsulation and delivery of bioactives. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.04.020] [Citation(s) in RCA: 93] [Impact Index Per Article: 23.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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66
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Zhang K, Mao Z, Huang Y, Xu Y, Huang C, Guo Y, Ren X, Liu C. Ultrasonic assisted water-in-oil emulsions encapsulating macro-molecular polysaccharide chitosan: Influence of molecular properties, emulsion viscosity and their stability. ULTRASONICS SONOCHEMISTRY 2020; 64:105018. [PMID: 32070902 DOI: 10.1016/j.ultsonch.2020.105018] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/05/2019] [Revised: 02/03/2020] [Accepted: 02/08/2020] [Indexed: 06/10/2023]
Abstract
An ultrasonic technique was applied to formulation of two-phase water-in-paraffin oil emulsions loading a high-molecular polysaccharide chitosan (CS) and stabilized by an oil-soluble surfactant (Span80) at different operational conditions. The influence of chitosan molecular properties, phase volume ratio (φw), Span80 volume fraction (φs) and ultrasonic processing parameters were systemically investigated on the basis of mean droplet diameter (MDD) and polydispersity index (PDI) of emulsions. It was observed that the molecular weight (Mw) of CS was an important influential factor to MDD due to the non-Newtonian properties of CS solution varying with Mw. The minimum MDD of 198.5 nm with PDI of 0.326 was obtained with ultrasonic amplitude of 32% for 15 min at an optimum φw of 35%, φs of 8%, probe position of 2.2 cm to the top of emulsion, while CS with Mw of 400 kDa and deacetylation degree of 84.6% was used. The rise of emulsion viscosity and the reduction of negative zeta potential at φw increasing from 5% to 35% were beneficial to obtain finer droplets and more uniform distribution of emulsions, and emulsion viscosity could be represented as a monotonically-decreasing power function of MDD at the same φw. FTIR analysis indicated that the molecular structure of paraffin oil was unaffected during ultrasonication. Moreover, the emulsions exhibited a good stability at 4 °C with a slight phase separation at 25 °C after 24 h of storage. By analyzing the evolution of MDD, PDI and sedimentation index (SI) with time, coalescence model showed better fitting results as comparison to Ostwald ripening model, which demonstrated that the coalescence or flocculation was the dominant destabilizing mechanism for such W/O emulsions encapsulating CS. This study may provide a valuable contribution for the application of a non-Newtonian macromolecule solution as dispersed phase to generate nano-size W/O emulsions via ultrasound, and widen knowledge and interest of such emulsions in the functional biomaterial field.
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Affiliation(s)
- Kunming Zhang
- School of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou 545006, China; Guangxi Key Laboratory of Green Processing of Sugar Resources, Liuzhou 545006, China; Guangxi Liuzhou Luosifen Research Center of Engineering Technology, Liuzhou 545006, China.
| | - Zhijuan Mao
- School of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou 545006, China; Guangxi Key Laboratory of Green Processing of Sugar Resources, Liuzhou 545006, China
| | - Yongchun Huang
- School of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou 545006, China; Guangxi Key Laboratory of Green Processing of Sugar Resources, Liuzhou 545006, China; Guangxi Liuzhou Luosifen Research Center of Engineering Technology, Liuzhou 545006, China; Province and Ministry Co-sponsored Collaborative Innovation Center of Sugarcane and Sugar Industry, Nanning 530004, China
| | - Yun Xu
- School of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou 545006, China; Guangxi Key Laboratory of Green Processing of Sugar Resources, Liuzhou 545006, China
| | - Chengdu Huang
- School of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou 545006, China; Guangxi Key Laboratory of Green Processing of Sugar Resources, Liuzhou 545006, China
| | - Yan Guo
- School of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou 545006, China; Guangxi Key Laboratory of Green Processing of Sugar Resources, Liuzhou 545006, China
| | - Xian'e Ren
- School of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou 545006, China; Guangxi Key Laboratory of Green Processing of Sugar Resources, Liuzhou 545006, China; Guangxi Liuzhou Luosifen Research Center of Engineering Technology, Liuzhou 545006, China
| | - Chunyou Liu
- School of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou 545006, China; Guangxi Key Laboratory of Green Processing of Sugar Resources, Liuzhou 545006, China; Guangxi Liuzhou Luosifen Research Center of Engineering Technology, Liuzhou 545006, China
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67
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Effect of diacylglycerol interfacial crystallization on the physical stability of water-in-oil emulsions. Food Chem 2020; 327:127014. [PMID: 32434126 DOI: 10.1016/j.foodchem.2020.127014] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2020] [Revised: 05/06/2020] [Accepted: 05/07/2020] [Indexed: 11/22/2022]
Abstract
The influence of diacylglycerol (DAG) combined with polyglycerol polyricinoleate (PGPR) on the stability of water-in-oil (W/O) emulsions containing hydrogenated palm oil (HPO) was studied. Polarized light microscope revealed that DAG promoted HPO to crystallize at the water-oil interface, providing the combination of Pickering and network stabilization effects. It was proposed that the molecular compatibility of fatty acids in DAG with HPO accounted for the promotional effect. The interfacial crystallization of DAG together with the surface activity of PGPR led to the formation of emulsions with uniform small droplets and high freeze-thaw stability. Further exploration of physical properties indicated that the combination of DAG and PGPR dramatically improved the emulsion's viscoelasticity and obtained a larger deformation yield. Water droplets in DAG-based emulsions acted as active fillers to improve the network rigidity. Therefore, DAG is a promising material to be used as emulsifier to enhance the physical stability of W/O emulsions.
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68
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Encapsulation of Iron within W1/O/W2 Emulsions Formulated Using a Natural Hydrophilic Surfactant (Saponin): Impact of Surfactant Level and Oil Phase Crystallization. FOOD BIOPHYS 2020. [DOI: 10.1007/s11483-020-09628-w] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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69
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70
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Influence of non-ionic surfactant addition on the stability and rheology of particle-stabilized emulsions. Colloids Surf A Physicochem Eng Asp 2020. [DOI: 10.1016/j.colsurfa.2019.124084] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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71
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Liu C, Zheng Z, Cao C, Liu Y. The partial coalescence behavior of oil-in-water emulsions: Comparison between refrigerated and room temperature storage. Food Chem 2019; 300:125219. [DOI: 10.1016/j.foodchem.2019.125219] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2019] [Revised: 07/21/2019] [Accepted: 07/21/2019] [Indexed: 11/30/2022]
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72
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Zembyla M, Lazidis A, Murray BS, Sarkar A. Water-in-Oil Pickering Emulsions Stabilized by Synergistic Particle-Particle Interactions. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2019; 35:13078-13089. [PMID: 31525933 DOI: 10.1021/acs.langmuir.9b02026] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Here, we report a novel "double Pickering stabilization" of water-in-oil (W/O) emulsions, where complex formation at the interface between Pickering polyphenol particles adsorbing from the oil side and whey protein microgel (WPM) particles coadsorbing from the aqueous side of the interface is investigated. The interfacial complex formation was strongly dependent on the concentration of WPM particles. At low WPM concentrations, both polyphenol crystals and WPM particles are present at the interface and the water droplets were stabilized through their synergistic action, while at higher concentrations, the WPM particles acted as "colloidal glue" between the water droplets and polyphenol crystals, enhancing the water droplet stability for more than 90 days and prevented coalescence. Via this mechanism, the addition of WPM up to 1 wt % gave a significant improvement in the stability of the W/O emulsions, allowing an increase to a 20 wt % water droplet fraction. The evidence suggests that the complex was probably formed due to electrostatic attraction between oppositely charged polyphenol Pickering particles on the oil side of the interface and WPM Pickering particles mainly on the aqueous side of the interface. Interfacial shear viscosity measurements and monolayer (Langmuir trough) experiments at the air-water interface provided further evidence of this strengthening of the film due to the synergistic particle-particle complex formation at the interface.
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Affiliation(s)
- Morfo Zembyla
- Food Colloids and Bioprocessing Group, School of Food Science and Nutrition , University of Leeds , Leeds LS2 9JT , U.K
| | - Aris Lazidis
- Nestlé Product Technology Centre York , P. O. Box 204, Haxby Road , York YO91 1XY , U.K
| | - Brent S Murray
- Food Colloids and Bioprocessing Group, School of Food Science and Nutrition , University of Leeds , Leeds LS2 9JT , U.K
| | - Anwesha Sarkar
- Food Colloids and Bioprocessing Group, School of Food Science and Nutrition , University of Leeds , Leeds LS2 9JT , U.K
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73
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Lee MC, Tan C, Ravanfar R, Abbaspourrad A. Ultrastable Water-in-Oil High Internal Phase Emulsions Featuring Interfacial and Biphasic Network Stabilization. ACS APPLIED MATERIALS & INTERFACES 2019; 11:26433-26441. [PMID: 31245993 DOI: 10.1021/acsami.9b05089] [Citation(s) in RCA: 65] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
In this work, we present gel-in-gel water-in-oil (W/O) high internal phase emulsions (HIPEs) that feature high stability by structuring both phases of the emulsion. Compared to significant advances made in oil-in-water (O/W) HIPEs, W/O HIPEs are extremely unstable and difficult to generate without introducing high concentrations of surfactants. Another main challenge is the low viscosity of both water and oil phases which promotes the instability of W/O HIPEs. Here, we demonstrate ultrastable W/O HIPEs that feature biphasic structuring, in which hydrogels are dispersed in oleogels, and self-forming, low-concentration interfacial Pickering crystals provide added stability. These W/O HIPEs exhibit high tolerance toward pH shock and destabilizing environments. In addition, this novel ultrastable gel-in-gel W/O HIPE is sustainable and made solely with natural ingredients without the addition of any synthetic stabilizers. By applying phase structuring within the HIPEs through the addition of various carrageenans and beeswax as structurants, we can increase the emulsion's stability and viscoelastic rheological properties. The performance of these gel-in-gel W/O HIPEs holds promise for a wide range of applications. As a proof of concept, we demonstrated herein the application as a gelled delivery system that enables the co-delivery of hydrophilic and hydrophobic materials at maximized loads, demonstrating high resistance to gastrointestinal pHs and a controlled-release profile.
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Affiliation(s)
- Michelle C Lee
- Department of Food Science , Cornell University , Stocking Hall , Ithaca , New York 14853 , United States
| | - Chen Tan
- Department of Food Science , Cornell University , Stocking Hall , Ithaca , New York 14853 , United States
| | - Raheleh Ravanfar
- Department of Food Science , Cornell University , Stocking Hall , Ithaca , New York 14853 , United States
| | - Alireza Abbaspourrad
- Department of Food Science , Cornell University , Stocking Hall , Ithaca , New York 14853 , United States
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74
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Zembyla M, Murray BS, Radford SJ, Sarkar A. Water-in-oil Pickering emulsions stabilized by an interfacial complex of water-insoluble polyphenol crystals and protein. J Colloid Interface Sci 2019; 548:88-99. [DOI: 10.1016/j.jcis.2019.04.010] [Citation(s) in RCA: 61] [Impact Index Per Article: 12.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2018] [Revised: 03/13/2019] [Accepted: 04/03/2019] [Indexed: 11/29/2022]
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75
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Geng T, Qiu Z, Zhao C, Zhang L, Zhao X. Rheological study on the invert emulsion fluids with organoclay at high aged temperatures. Colloids Surf A Physicochem Eng Asp 2019. [DOI: 10.1016/j.colsurfa.2019.04.056] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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76
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Jiang X, Yucel Falco C, Dalby KN, Siegumfeldt H, Arneborg N, Risbo J. Surface engineered bacteria as Pickering stabilizers for foams and emulsions. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.10.044] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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77
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Kwok MH, Sun G, Ngai T. Microgel Particles at Interfaces: Phenomena, Principles, and Opportunities in Food Sciences. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2019; 35:4205-4217. [PMID: 30836004 DOI: 10.1021/acs.langmuir.8b04009] [Citation(s) in RCA: 44] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
The use of soft microgel particles for stabilizing emulsions has captured increasing attention across a wide range of disciplines in the past decades. Being soft, the nanoparticles, which are spherical in solution, undergo a structure change when adsorbed at the oil-water interface. This morphology change leads to the special dynamic properties of interface layers and packing structures, which then alter the interfacial tension and rheological properties of the interface. In addition, emulsions stabilized by these particles, known as Pickering emulsions, can be triggered by changing a variety of environmental conditions, which is especially desirable in industrial applications such as oil transportation processes and biphasic catalysis, where the emulsions can be stabilized and destabilized on demand. Although many studies of the behavior of soft microgel nanoparticles at interfaces have been reported, there are still many challenges in gaining a full understanding of the structure, dynamics, and effective interactions between microgels at the interface. In this Feature Article, we address some of the most important findings and problems in the field. They include the adsorption kinetics of soft microgel particles, particle conformation at the interface, pH and thermal responsiveness, and the interfacial rheological properties of soft-particle-occupied interfaces. We also discuss some potential benefits of using emulsions stabilized by soft particles for food applications as an alternative to conventional surfactant-based systems. We hope to encourage further investigation of these problems, which would be very beneficial to extending this knowledge to all other related soft matter systems.
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Affiliation(s)
- Man-Hin Kwok
- Department of Chemistry , The Chinese University of Hong Kong , Shatin , NT 00852 , Hong Kong
| | - Guanqing Sun
- School of Chemical and Material Engineering , Jiangnan University , Wuxi 214122 , China
| | - To Ngai
- Department of Chemistry , The Chinese University of Hong Kong , Shatin , NT 00852 , Hong Kong
- School of Chemical and Material Engineering , Jiangnan University , Wuxi 214122 , China
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78
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Huynh Mai C, Thanh Diep T, Le TTT, Nguyen V. Advances in colloidal dispersions: A review. J DISPER SCI TECHNOL 2019. [DOI: 10.1080/01932691.2019.1591970] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Affiliation(s)
- Cang Huynh Mai
- Department of Chemical Engineering, Nong Lam University, Ho Chi Minh City, Vietnam
| | - Tung Thanh Diep
- Department of Chemical Engineering, Nong Lam University, Ho Chi Minh City, Vietnam
| | - Thuy T. T. Le
- Department of Chemical Engineering, Nong Lam University, Ho Chi Minh City, Vietnam
| | - Viet Nguyen
- Department of Chemical Engineering, Nong Lam University, Ho Chi Minh City, Vietnam
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79
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Rafanan R, Rousseau D. Dispersed droplets as tunable fillers in water-in-oil emulsions stabilized with fat crystals. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.09.001] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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80
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Milsmann J, Oehlke K, Schrader K, Greiner R, Steffen-Heins A. Fate of edible solid lipid nanoparticles (SLN) in surfactant stabilized o/w emulsions. Part 1: Interplay of SLN and oil droplets. Colloids Surf A Physicochem Eng Asp 2018. [DOI: 10.1016/j.colsurfa.2017.05.073] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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81
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Freitas GB, Duncke AC, Barbato CN, de Oliveira MC, Pinto JC, Nele M. Influence of wax chemical structure on W/O emulsion rheology and stability. Colloids Surf A Physicochem Eng Asp 2018. [DOI: 10.1016/j.colsurfa.2018.08.008] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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82
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Storage stability of bleached rice bran wax organogels and water-in-oil emulsions. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9957-3] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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83
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Tasker A, Sainsbury F, Puttick S. Particle-Stabilized Fluid-Fluid Interfaces: The Impact of Core Composition on Interfacial Structure. Front Chem 2018; 6:383. [PMID: 30214900 PMCID: PMC6125302 DOI: 10.3389/fchem.2018.00383] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2018] [Accepted: 08/09/2018] [Indexed: 12/18/2022] Open
Abstract
The encapsulation of small molecule drugs in nanomaterials has become an increasingly popular approach to the delivery of therapeutics. The use of emulsions as templates for the synthesis of drug impregnated nanomaterials is an exciting area of research, and a great deal of progress has been made in understanding the interfacial chemistry that is critical to controlling the physicochemical properties of both the encapsulated material and the templated material. For example, control of the interfacial tension between an oil and aqueous phase is a fundamental concern when designing drug delivery vehicles that are stabilized by particulate surfactants at the fluid interface. Particles in general are capable of self-assembly at a fluid interface, with a preference for one or the other of the phases, and much work has focussed on modification of the particle properties to optimize formation and stability of the emulsion. An issue arises however when a model, single oil system is translated into more complex, real-world scenarios, which are often multi-component, with the incorporation of charged active ingredients and other excipients. The result is potentially a huge change in the properties of the dispersed phase which can lead to a failure in the capability of particles to continue to stabilize the interface. In this mini-review, we will focus on two encapsulation strategies based on the selective deposition of particles or proteins on a fluid-fluid interface: virus-like particles and polymer microcapsules formed from particle-stabilized emulsion templates. The similarity between these colloidal systems lies in the fact that particulate entities are used to stabilize fluid cores. We will focus on those studies that have described the effect of subtle changes in core composition on the self-assembly of particles at the fluid-fluid interface and how this influences the resulting capsule structure.
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Affiliation(s)
- Alison Tasker
- Australian Institute for Bioengineering and Nanotechnology, University of Queensland, Brisbane, QLD, Australia
- Commonwealth Scientific and Industrial Research Organisation, Probing Biosystems Future Science Platform, Brisbane, QLD, Australia
| | - Frank Sainsbury
- Australian Institute for Bioengineering and Nanotechnology, University of Queensland, Brisbane, QLD, Australia
| | - Simon Puttick
- Australian Institute for Bioengineering and Nanotechnology, University of Queensland, Brisbane, QLD, Australia
- Commonwealth Scientific and Industrial Research Organisation, Probing Biosystems Future Science Platform, Brisbane, QLD, Australia
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84
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Dyett B, Zychowski L, Bao L, Meikle TG, Peng S, Yu H, Li M, Strachan J, Kirby N, Logan A, Conn CE, Zhang X. Crystallization of Femtoliter Surface Droplet Arrays Revealed by Synchrotron Small-Angle X-ray Scattering. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2018; 34:9470-9476. [PMID: 30021434 DOI: 10.1021/acs.langmuir.8b01252] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
The crystallization of oil droplets is critical in the processing and storage of lipid-based food and pharmaceutical products. Arrays of femtoliter droplets on a surface offer a unique opportunity to study surfactant-free colloidlike systems. In this work, the crystal growth process in these confined droplets was followed by cooling a model lipid (trimyristin) from a liquid state utilizing synchrotron small-angle X-ray scattering (SAXS). The measurements by SAXS demonstrated a reduced crystallization rate and a greater degree of supercooling required to trigger lipid crystallization in droplets compared to those of bulk lipids. These results suggest that surface droplets crystallize in a stochastic manner. Interestingly, the crystallization rate is slower for larger femtoliter droplets, which may be explained by the onset of crystallization from the three-phase contact line. The larger surface nanodroplets exhibit a smaller ratio of droplet volume to the length of three-phase contact line and hence a slower crystallization rate.
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Affiliation(s)
| | - Lisa Zychowski
- CSIRO Agriculture and Food , Werribee , Victoria 3030 , Australia
| | | | | | | | | | | | | | - Nigel Kirby
- Australian Synchrotron , 800 Blackburn Road , Clayton , Victoria 3169 , Australia
| | - Amy Logan
- CSIRO Agriculture and Food , Werribee , Victoria 3030 , Australia
| | | | - Xuehua Zhang
- Department of Chemical and Materials Engineering , University of Alberta , Edmonton , T6G1H9 Alberta , Canada
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85
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Guo Q, Bellissimo N, Rousseau D. Effect of Emulsifier Concentration and Physical State on the In Vitro Digestion Behavior of Oil-in-Water Emulsions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:7496-7503. [PMID: 29985606 DOI: 10.1021/acs.jafc.8b02231] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
The influence of emulsifier physical state and concentration on the in vitro digestion of oil-in-water (O/W) emulsions was investigated. Two citrated monoacylglycerols, glyceryl stearate citrate (GSC, bulk mp of 55-65 °C) and glyceryl oleate citrate (GOC, bulk mp of 0-10 °C), were used at 0.5 or 5 wt % of the emulsions to generate 20 wt % soybean oil O/W emulsions. Oil droplet lipolysis was slower in emulsions with 0.5 wt % emulsifier versus in those with 5 wt % emulsifier, resulting from the reduced surface-to-volume ratio in emulsions at 0.5 wt % emulsifier and the increased concentration of hydrolyzable groups at 5 wt % emulsifier. When excluding gastric digestion, all emulsions were similarly digested, confirming that emulsion intestinal digestion was highly dependent on gastric preprocessing. Finally, at a given emulsifier concentration, GSC-based emulsions with an interfacial crystalline shell experienced a decreased rate of intestinal lipid digestion compared with their GOC-based counterparts, confirming that emulsifier physical state played a role in lipid digestion.
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Affiliation(s)
- Qing Guo
- Department of Chemistry and Biology , Ryerson University , Toronto , ON M5B 2K3 , Canada
| | - Nick Bellissimo
- School of Nutrition , Ryerson University , Toronto , ON M5B 2K3 , Canada
| | - Dérick Rousseau
- Department of Chemistry and Biology , Ryerson University , Toronto , ON M5B 2K3 , Canada
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86
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Häupler M, Savitri RA, Hutschenreuter V, Flöter E. Application of Temperature Modulated Optical Refractometry for the Characterization of the Crystallization Behavior of Palm Oil. EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201700511] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
| | | | | | - Eckhard Flöter
- Department of Food ProcessingTU BerlinBerlin13353Germany
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87
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Doan CD, Tavernier I, Danthine S, Rimaux T, Dewettinck K. Physical compatibility between wax esters and triglycerides in hybrid shortenings and margarines prepared in rice bran oil. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:1042-1051. [PMID: 28718922 DOI: 10.1002/jsfa.8553] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/24/2017] [Revised: 06/29/2017] [Accepted: 07/12/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Wax esters contribute to the transformation of liquid oils into solid-like oleogel systems, which can act as alternatives for trans- and/or saturated fats in food products. The use of solely waxes reduces the solid content, consistency and sensory quality in the final products. Therefore, a combination of sunflower wax and palm fat in rice bran oil was created to accomplish the hybrid low-saturated shortenings and margarines with a compatible structure and lower amounts of saturated fats. RESULTS During cooling of the hybrid shortenings, sunflower wax crystallized first and acted as nucleation sites for the crystallisation of palm fat. At 5 °C, a mixture of different crystal morphologies (α, β', and β crystals) existed in the hybrid shortening. In margarine processing, the hybrid samples were subjected to a simultaneous cooling-emulsification, in which sunflower wax crystallised first at the interface and adsorbed onto the water droplets. Based on the hardness measurements, the maximum amount of palm fat replaceable by 1.0%wt sunflower wax was up to 40% in shortenings and 25% in margarines. A higher amount of sunflower wax (2.5%wt) reduced up to 40% of saturated fats in the hybrid emulsions. CONCLUSION The addition of 1.0%wt sunflower wax enhanced the solid content and network strength of hybrid palm-based shortenings. Sunflower wax helped to stabilise the water droplets inside the wax-based crystalline network without flocculation during shear-cooling. This research provides fundamental insight into the structuring of hybrid systems containing waxes, which could be interesting for the production of low-saturated fat products in the food industry. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Chi Diem Doan
- Laboratory of Food Technology and Engineering, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
- Department of Food Technology, College of Agriculture and Applied Biology, Can Tho University, Can Tho, Vietnam
| | - Iris Tavernier
- Laboratory of Food Technology and Engineering, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
| | - Sabine Danthine
- Department of Food Science, University of Liège, Gembloux, Belgium
| | - Tom Rimaux
- Vandemoortele R&D Centre, Izegem, Belgium
| | - Koen Dewettinck
- Laboratory of Food Technology and Engineering, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
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88
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Effect of Alkane Chain Length on Crystallization in Emulsions during Supercooling in Quiescent Systems and under Mechanical Stress. Processes (Basel) 2018. [DOI: 10.3390/pr6010006] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
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89
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Demulsification to control solute release from Pickering crystal-stabilized water-in-oil emulsions. J Colloid Interface Sci 2018; 509:360-368. [DOI: 10.1016/j.jcis.2017.08.091] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2017] [Revised: 08/26/2017] [Accepted: 08/28/2017] [Indexed: 01/23/2023]
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90
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Veverka M, Dubaj T, Veverková E, Šimon P. Natural oil emulsions stabilized by β-glucan gel. Colloids Surf A Physicochem Eng Asp 2018. [DOI: 10.1016/j.colsurfa.2017.10.043] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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91
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Influence of bleached rice bran wax on the physicochemical properties of organogels and water-in-oil emulsions. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.06.030] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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92
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Masalova I, Tshilumbu NN, Mamedov E, Sanatkaran N. Effect of oil type on stability of high internal phase water-in-oil emulsions with super-cooled internal phase. CHEM ENG COMMUN 2017. [DOI: 10.1080/00986445.2017.1367669] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- I. Masalova
- Civil Engineering Department, Engineering Faculty, Cape Peninsula University of Technology, Cape Town, Republic of South Africa
| | - N. N. Tshilumbu
- Civil Engineering Department, Engineering Faculty, Cape Peninsula University of Technology, Cape Town, Republic of South Africa
| | - E. Mamedov
- Civil Engineering Department, Engineering Faculty, Cape Peninsula University of Technology, Cape Town, Republic of South Africa
| | - N. Sanatkaran
- Civil Engineering Department, Engineering Faculty, Cape Peninsula University of Technology, Cape Town, Republic of South Africa
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93
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Heymans R, Tavernier I, Dewettinck K, Van der Meeren P. Crystal stabilization of edible oil foams. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.08.015] [Citation(s) in RCA: 39] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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94
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Linke C, Drusch S. Pickering emulsions in foods - opportunities and limitations. Crit Rev Food Sci Nutr 2017; 58:1971-1985. [DOI: 10.1080/10408398.2017.1290578] [Citation(s) in RCA: 115] [Impact Index Per Article: 16.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Affiliation(s)
- Christina Linke
- Department of Food Technology and Food Material Science, Technische Universität Berlin, Germany
| | - Stephan Drusch
- Department of Food Technology and Food Material Science, Technische Universität Berlin, Germany
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95
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Herzi S, Essafi W. Different magnesium release profiles from W/O/W emulsions based on crystallized oils. J Colloid Interface Sci 2017; 509:178-188. [PMID: 28898738 DOI: 10.1016/j.jcis.2017.08.089] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2017] [Revised: 08/16/2017] [Accepted: 08/28/2017] [Indexed: 11/30/2022]
Abstract
Water-in-oil-in-water (W/O/W) double emulsions based on crystallized oils were prepared and the release kinetics of magnesium ions from the internal to the external aqueous phase was investigated at T=4°C, for different crystallized lipophilic matrices. All the emulsions were formulated using the same surface-active species, namely polyglycerol polyricinoleate (oil-soluble) and sodium caseinate (water-soluble). The external aqueous phase was a lactose or glucose solution at approximately the same osmotic pressure as that of the inner droplets, in order to avoid osmotic water transfer phenomena. We investigated two types of crystallized lipophilic systems: one based on blends of cocoa butter and miglyol oil, exploring a solid fat content from 0 to 90% and the other system based on milk fat fractions for which the solid fat content varies between 54 and 86%. For double emulsions based on cocoa butter/miglyol oil, the rate of magnesium release was gradually lowered by increasing the % of fat crystals i.e. cocoa butter, in agreement with a diffusion/permeation mechanism. However for double emulsions based on milk fat fractions, the rate of magnesium release was independent of the % of fat crystals and remains the one at t=0. This difference in diffusion patterns, although the solid content is of the same order, suggests a different distribution of fat crystals within the double globules: a continuous fat network acting as a physical barrier for the diffusion of magnesium for double emulsions based on cocoa butter/miglyol oil and double globule/water interfacial distribution for milk fat fractions based double emulsions, through the formation of a crystalline shell allowing an effective protection of the double globules against diffusion of magnesium to the external aqueous phase.
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Affiliation(s)
- Sameh Herzi
- Institut National de Recherche et d'Analyse Physico-Chimique, Pôle Technologique de Sidi Thabet, 2020 Sidi Thabet, Tunisia; Institut National Agronomique de Tunisie, 43 Avenue Charles Nicolle 1082 Tunis-Mahrajène, Tunisia
| | - Wafa Essafi
- Laboratoire Matériaux, Traitement et Analyse, Institut National de Recherche et d'Analyse Physico-Chimique, Pôle Technologique de Sidi Thabet, 2020 Sidi Thabet, Tunisia.
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96
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Wang Q, Huang J, Hu C, Xia N, Li T, Xia Q. Stabilization of a non-aqueous self-double-emulsifying delivery system of rutin by fat crystals and nonionic surfactants: preparation and bioavailability study. Food Funct 2017. [PMID: 28640295 DOI: 10.1039/c7fo00439g] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Literature examples of non-aqueous Pickering emulsions stabilized by fat crystals are very rare. Moreover, the applications of rutin are limited due to its low solubility in both water and oils (less than 0.10 mg g-1 and 0.25 mg g-1, respectively). Thus, herein, we developed an optimum formulation of a non-aqueous self-double-emulsifying delivery system (SDEDS) containing rutin and evaluated its oral bioavailability. The new formulation stabilized by fat crystals (glycerol monostearate, GMS) and nonionic surfactants was prepared via a two-step emulsification process. The presence of a mixture of GMS crystals and nonionic surfactants effectively improves the stability of the emulsions. The non-aqueous SDEDS spontaneously forms oil-in-oil-in-water (O/O/W) double emulsions in the gastrointestinal environment with the inner oil phase mainly containing the active ingredients. It is stable at both 4 °C and 25 °C for 30 days and could enhance the dissolution properties of the active ingredients. Furthermore, the protection of rutin against digestion-mediated precipitation was observed when the formulation contained a high concentration of GMS crystals. The oral absolute bioavailability of rutin obtained from SDEDS (8.62%) is 1.76-fold higher than that of the actives suspension (4.90%). Thus, the non-aqueous SDEDS is an attractive candidate for the encapsulation of water-insoluble and simultaneously oil-insoluble nutrients (such as rutin) and for use in oral delivery applications.
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Affiliation(s)
- Qiang Wang
- School of Biological Science and Medical Engineering, State Key Laboratory of Bioelectronics, Southeast University, Nanjing 210096, China.
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97
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The effect of surfactant crystallization on partial coalescence in O/W emulsions. J Colloid Interface Sci 2017; 500:304-314. [DOI: 10.1016/j.jcis.2017.04.021] [Citation(s) in RCA: 38] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2017] [Revised: 04/05/2017] [Accepted: 04/06/2017] [Indexed: 11/23/2022]
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98
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Tran T, Green NL, Ghosh S, Rousseau D. Encapsulation of water-in-oil emulsion droplets within crystal spheroids. Colloids Surf A Physicochem Eng Asp 2017. [DOI: 10.1016/j.colsurfa.2016.12.054] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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99
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100
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Schröder A, Sprakel J, Schroën K, Berton-Carabin CC. Tailored microstructure of colloidal lipid particles for Pickering emulsions with tunable properties. SOFT MATTER 2017; 13:3190-3198. [PMID: 28397896 DOI: 10.1039/c6sm02432g] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Sub-micron colloidal lipid particles (CLPs) can successfully be used as Pickering stabilizers in oil-in-water (O/W) emulsions, leading to an enhanced physical stability compared to conventional emulsifier-stabilized emulsions. Varying the lipid solid-liquid ratio leads to particles with distinct nanostructure and morphology, resulting in tunable emulsion stabilization performance. Our CLPs are produced by hot high pressure homogenization of high melting point fats in water, and subsequent cooling to induce lipid crystallization. Lath-like tripalmitin and palm stearin CLPs form jammed, cohesive interfacial layers that prevent relaxation of emulsion droplets, and form a three-dimensional network in the continuous aqueous phase. CLPs consisting of a mixture of solid tripalmitin and liquid tricaprylin are polycrystalline platelet-like particles that form O/W emulsions with spherical and bridged droplets covered by a thin particle layer. Our results present a versatile approach to interfacial design that also opens up new perspectives for development of novel delivery systems for active ingredients.
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Affiliation(s)
- Anja Schröder
- Laboratory of Food Process Engineering, Wageningen University and Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands.
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