101
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Di Bari V, Macnaughtan W, Norton J, Sullo A, Norton I. Crystallisation in water-in-cocoa butter emulsions: Role of the dispersed phase on fat crystallisation and polymorphic transition. FOOD STRUCTURE-NETHERLANDS 2017. [DOI: 10.1016/j.foostr.2016.10.001] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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102
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Zafeiri I, Norton JE, Smith P, Norton IT, Spyropoulos F. The role of surface active species in the fabrication and functionality of edible solid lipid particles. J Colloid Interface Sci 2017; 500:228-240. [PMID: 28411430 DOI: 10.1016/j.jcis.2017.03.085] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2016] [Revised: 03/17/2017] [Accepted: 03/20/2017] [Indexed: 11/17/2022]
Abstract
Lipid particles are very promising candidates for utilisation as Pickering stabilisers, and fabrication of these species has been attracting considerable academic and industrial research. Nonetheless, current understanding of these systems is hindered by the fact that, as a whole, studies reporting on the fabrication and Pickering utilisation of lipid particles vary significantly in processing conditions being utilised and formulation parameters considered. The present study investigates, under well-controlled processing and formulation conditions, the fabrication of edible lipid particles from two lipid sources in the presence of two different types of amphiphilic species (surfactant or protein) via melt-emulsification and subsequent crystallisation. Fabricated solid lipid particles were assessed in terms of their particle size, interfacial and thermal behaviour, as well as stability, as these microstructure attributes have established links to Pickering functionality. Lipid particle size and stability were controlled by the type and concentration of the used amphiphilic species (affecting the melt emulsification step) and the type of lipid source (influencing the crystallisation step). Interfacial behaviour was closely linked to the type and concentration of the surface active component used. Finally, the types of lipid and amphiphilic agents employed were found to affect lipid particle thermal behaviour the most.
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Affiliation(s)
- Ioanna Zafeiri
- School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham B15 2TT, UK.
| | - Jennifer E Norton
- School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham B15 2TT, UK
| | - Paul Smith
- Cargill, R&D Centre Europe, Havenstraat 84, B-1800 Vilvoorde, Belgium
| | - Ian T Norton
- School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham B15 2TT, UK
| | - Fotis Spyropoulos
- School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham B15 2TT, UK
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103
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Influence of rice bran stearin on stability, properties and encapsulation efficiency of polyglycerol polyricinoleate (PGPR)-stabilized water-in-rice bran oil emulsions. Food Res Int 2017; 93:26-32. [DOI: 10.1016/j.foodres.2017.01.007] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2016] [Revised: 01/09/2017] [Accepted: 01/10/2017] [Indexed: 11/19/2022]
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104
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Wu J, Ma GH. Recent Studies of Pickering Emulsions: Particles Make the Difference. SMALL (WEINHEIM AN DER BERGSTRASSE, GERMANY) 2016; 12:4633-48. [PMID: 27337222 DOI: 10.1002/smll.201600877] [Citation(s) in RCA: 398] [Impact Index Per Article: 49.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/15/2016] [Revised: 05/13/2016] [Indexed: 05/20/2023]
Abstract
In recent years, emulsions stabilized by micro- or nanoparticles (known as Pickering emulsions) have attracted much attention. Micro- or nanoparticles, as the main components of the emulsion, play a key role in the preparation and application of Pickering emulsions. The existence of particles at the interface between the oil and aqueous phases affects not only the preparation, but also the properties of Pickering emulsions, affording superior stability, low toxicity, and stimuli-responsiveness compared to classical emulsions stabilized by surfactants. These advantages of Pickering emulsions make them attractive, especially in biomedicine. In this review, the effects of the characteristics of micro- and nanoparticles on the preparation and properties of Pickering emulsions are introduced. In particular, the preparation methods of Pickering emulsions, especially uniform-sized emulsions, are listed. Uniform Pickering emulsions are convenient for both mechanistic research and applications. Furthermore, some biomedical applications of Pickering emulsions are discussed and the problems hindering their clinical application are identified.
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Affiliation(s)
- Jie Wu
- State Key Laboratory of Biochemical Engineering, Institute of Process Engineering, Chinese Academy of Sciences, Beijing, 100190, China
| | - Guang-Hui Ma
- State Key Laboratory of Biochemical Engineering, Institute of Process Engineering, Chinese Academy of Sciences, Beijing, 100190, China.
- Jiangsu National Synergetic Innovation Center for Advanced Materials (SICAM), Nanjing, 211800, China.
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105
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Nushtaeva A. Natural food-grade solid particles for emulsion stabilization. Colloids Surf A Physicochem Eng Asp 2016. [DOI: 10.1016/j.colsurfa.2016.05.084] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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106
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Xiao J, Li Y, Huang Q. Recent advances on food-grade particles stabilized Pickering emulsions: Fabrication, characterization and research trends. Trends Food Sci Technol 2016. [DOI: 10.1016/j.tifs.2016.05.010] [Citation(s) in RCA: 292] [Impact Index Per Article: 36.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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107
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108
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Mollakhalili Meybodi N, Mohammadifar MA, Farhoodi M, Skytte JL, Abdolmaleki K. Physical stability of oil-in-water emulsions in the presence of gamma irradiated gum tragacanth. J DISPER SCI TECHNOL 2016. [DOI: 10.1080/01932691.2016.1215250] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Neda Mollakhalili Meybodi
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Ttechnology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Mohammad Amin Mohammadifar
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Ttechnology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Mehdi Farhoodi
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Ttechnology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Jacob Lercke Skytte
- Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Lyngby, Denmark
| | - Khadije Abdolmaleki
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Ttechnology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
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109
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Effect of different crystalline structures on W/O and O/W/O wax emulsion stability. Colloids Surf A Physicochem Eng Asp 2016. [DOI: 10.1016/j.colsurfa.2016.04.022] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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110
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The Impact of Polyoxyethylene Sorbitan Surfactants in the Microstructure and Rheological Behaviour of Emulsions Made With Melted Fat From Cupuassu (Theobroma grandiflorum). J SURFACTANTS DETERG 2016. [DOI: 10.1007/s11743-016-1820-0] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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111
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Tavernier I, Wijaya W, Van der Meeren P, Dewettinck K, Patel AR. Food-grade particles for emulsion stabilization. Trends Food Sci Technol 2016. [DOI: 10.1016/j.tifs.2016.01.023] [Citation(s) in RCA: 170] [Impact Index Per Article: 21.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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112
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Bi J, Yang F, Harbottle D, Pensini E, Tchoukov P, Simon S, Sjöblom J, Dabros T, Czarnecki J, Liu Q, Xu Z. Interfacial Layer Properties of a Polyaromatic Compound and its Role in Stabilizing Water-in-Oil Emulsions. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2015; 31:10382-10391. [PMID: 26325243 DOI: 10.1021/acs.langmuir.5b02177] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Physical properties of interfacial layers formed at the xylene-water interface by the adsorption of a polyaromatic organic compound, N-(1-hexylheptyl)-N'-(5-carbonylicpentyl) perylene-3,4,9,10-tetracarboxylic bisimide (in brief, C5Pe), were studied systematically. The deprotonation of the carboxylic group of C5Pe at alkaline pH made it highly interfacially active, significantly reducing the xylene-water interfacial tension. Thin liquid film experiments showed a continuous buildup of heterogeneous C5Pe interfacial layers at the xylene-water interfaces, which contributed to the formation of stable W/O emulsions. Continual accumulation and rearrangement of C5Pe aggregates at the xylene-water interface to form a thick layer was confirmed by in situ Brewster angle microscopy (BAM) and atomic force microscopy (AFM). The rheology measurement of the interfacial layer by double-wall ring interfacial rheometry under oscillatory shear showed that the interfacial layers formed from C5Pe solutions of high concentrations were substantially more elastic and rigid. The presence of elastically dominant interfacial layers of C5Pe led to the formation of stable water-in-xylene emulsions.
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Affiliation(s)
- Jiebin Bi
- Department of Chemical and Materials Engineering, University of Alberta , Edmonton, Alberta, Canada
| | - Fan Yang
- Department of Chemical and Materials Engineering, University of Alberta , Edmonton, Alberta, Canada
| | - David Harbottle
- Department of Chemical and Materials Engineering, University of Alberta , Edmonton, Alberta, Canada
- School of Chemical and Process Engineering, University of Leeds , Leeds, U.K
| | - Erica Pensini
- Department of Chemical and Materials Engineering, University of Alberta , Edmonton, Alberta, Canada
| | - Plamen Tchoukov
- Department of Chemical and Materials Engineering, University of Alberta , Edmonton, Alberta, Canada
| | - Sébastien Simon
- Ugelstad Laboratory, Department of Chemical Engineering, Norwegian University of Sciences and Technology (NTNU) , Trondheim, Norway
| | - Johan Sjöblom
- Ugelstad Laboratory, Department of Chemical Engineering, Norwegian University of Sciences and Technology (NTNU) , Trondheim, Norway
| | - Tadek Dabros
- CanmetENERGY, Natural Resources Canada, Devon, Alberta, Canada
| | - Jan Czarnecki
- Department of Chemical and Materials Engineering, University of Alberta , Edmonton, Alberta, Canada
| | - Qingxia Liu
- Department of Chemical and Materials Engineering, University of Alberta , Edmonton, Alberta, Canada
| | - Zhenghe Xu
- Department of Chemical and Materials Engineering, University of Alberta , Edmonton, Alberta, Canada
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113
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Motoyama M, Ando M, Sasaki K, Nakajima I, Chikuni K, Aikawa K, Hamaguchi HO. Simultaneous imaging of fat crystallinity and crystal polymorphic types by Raman microspectroscopy. Food Chem 2015; 196:411-7. [PMID: 26593509 DOI: 10.1016/j.foodchem.2015.09.043] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2015] [Revised: 09/09/2015] [Accepted: 09/12/2015] [Indexed: 10/23/2022]
Abstract
The crystalline states of fats, i.e., the crystallinity and crystal polymorphic types, strongly influence their physical properties in fat-based foods. Imaging of fat crystalline states has thus been a subject of abiding interest, but conventional techniques cannot image crystallinity and polymorphic types all at once. This article demonstrates a new technique using Raman microspectroscopy for simultaneously imaging the crystallinity and polymorphic types of fats. The crystallinity and β' crystal polymorph, which contribute to the hardness of fat-based food products, were quantitatively visualized in a model fat (porcine adipose tissue) by analyzing several key Raman bands. The emergence of the β crystal polymorph, which generally results in food product deterioration, was successfully imaged by analyzing the whole fingerprint regions of Raman spectra using multivariate curve resolution alternating least squares analysis. The results demonstrate that the crystalline states of fats can be nondestructively visualized and analyzed at the molecular level, in situ, without laborious sample pretreatments.
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Affiliation(s)
- Michiyo Motoyama
- NARO Institute of Livestock and Grassland Science, National Agriculture and Food Research Organization (NARO), Ikenodai 2, Tsukuba, Ibaraki 305-0901, Japan.
| | - Masahiro Ando
- Consolidated Research Institute for Advanced Science and Medical Care, Waseda University, Wakamatsuchou 2-2, Shinjuku, Tokyo 162-8480, Japan
| | - Keisuke Sasaki
- NARO Institute of Livestock and Grassland Science, National Agriculture and Food Research Organization (NARO), Ikenodai 2, Tsukuba, Ibaraki 305-0901, Japan
| | - Ikuyo Nakajima
- NARO Institute of Livestock and Grassland Science, National Agriculture and Food Research Organization (NARO), Ikenodai 2, Tsukuba, Ibaraki 305-0901, Japan
| | - Koichi Chikuni
- NARO Institute of Livestock and Grassland Science, National Agriculture and Food Research Organization (NARO), Ikenodai 2, Tsukuba, Ibaraki 305-0901, Japan
| | - Katsuhiro Aikawa
- NARO Institute of Livestock and Grassland Science, National Agriculture and Food Research Organization (NARO), Ikenodai 2, Tsukuba, Ibaraki 305-0901, Japan
| | - Hiro-O Hamaguchi
- Consolidated Research Institute for Advanced Science and Medical Care, Waseda University, Wakamatsuchou 2-2, Shinjuku, Tokyo 162-8480, Japan; Department of Applied Chemistry, College of Science, National Chiao Tung University, Taiwan, 1001 University Road, Hsinchu 300, Taiwan, Republic of China
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114
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115
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Espinal-Ruiz M, Parada-Alfonso F, Restrepo-Sánchez LP, Narváez-Cuenca CE, McClements DJ. Impact of dietary fibers [methyl cellulose, chitosan, and pectin] on digestion of lipids under simulated gastrointestinal conditions. Food Funct 2015; 5:3083-95. [PMID: 25312704 DOI: 10.1039/c4fo00615a] [Citation(s) in RCA: 145] [Impact Index Per Article: 16.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Abstract
A simulated in vitro digestion model was used to elucidate the impact of dietary fibers on the digestion rate of emulsified lipids. The influence of polysaccharide type (chitosan (cationic), methyl cellulose (non-ionic), and pectin (anionic)) and initial concentration (0.4 to 3.6% (w/w)) was examined. 2% (w/w) corn oil-in-water emulsions stabilized by 0.2% (w/w) Tween-80 were prepared, mixed with polysaccharide, and then subjected to an in vitro digestion model (37 °C): initial (pH 7.0); oral (pH 6.8; 10 min); gastric (pH 2.5; 120 min); and, intestinal (pH 7.0; 120 min) phases. The impact of polysaccharides on lipid digestion, ζ-potential, particle size, viscosity, and stability was determined. The rate and extent of lipid digestion decreased with increasing pectin, methyl cellulose, and chitosan concentrations. The free fatty acids released after 120 min of lipase digestion were 46, 63, and 81% (w/w) for methyl cellulose, pectin, and chitosan, respectively (3.6% (w/w) initial polysaccharide), indicating that methyl cellulose had the highest capacity to inhibit lipid digestion, followed by pectin, and then chitosan. The impact of the polysaccharides on lipid digestion was attributed to their ability to induce droplet flocculation, and/or due to their interactions with molecular species involved in lipid hydrolysis, such as bile salts, fatty acids, and calcium. These results have important implications for understanding the influence of dietary fibers on lipid digestion. The control of lipid digestibility within the gastrointestinal tract might be important for the development of reduced-calorie emulsion-based functional food products.
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Affiliation(s)
- Mauricio Espinal-Ruiz
- Departamento de Química, Facultad de Ciencias, Universidad Nacional de Colombia, AA 14490 Bogotá, Colombia
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116
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Wollgarten S, Yuce C, Koos E, Willenbacher N. Tailoring flow behavior and texture of water based cocoa suspensions. Food Hydrocoll 2015; 52:167-174. [PMID: 26778875 DOI: 10.1016/j.foodhyd.2015.06.010] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Affiliation(s)
- Susanne Wollgarten
- Karlsruhe Institute of Technology, Institute for Mechanical Process Engineering and Mechanics, Gotthard-Franz-Str. 3, 76131 Karlsruhe, Germany
| | - Ceren Yuce
- Karlsruhe Institute of Technology, Institute for Mechanical Process Engineering and Mechanics, Gotthard-Franz-Str. 3, 76131 Karlsruhe, Germany
| | - Erin Koos
- Karlsruhe Institute of Technology, Institute for Mechanical Process Engineering and Mechanics, Gotthard-Franz-Str. 3, 76131 Karlsruhe, Germany
| | - Norbert Willenbacher
- Karlsruhe Institute of Technology, Institute for Mechanical Process Engineering and Mechanics, Gotthard-Franz-Str. 3, 76131 Karlsruhe, Germany
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117
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Current update on the influence of minor lipid components, shear and presence of interfaces on fat crystallization. Curr Opin Food Sci 2015. [DOI: 10.1016/j.cofs.2015.05.010] [Citation(s) in RCA: 46] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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118
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Ettelaie R, Murray BS. Evolution of bubble size distribution in particle stabilised bubble dispersions: Competition between particle adsorption and dissolution kinetics. Colloids Surf A Physicochem Eng Asp 2015. [DOI: 10.1016/j.colsurfa.2014.10.005] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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119
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Affiliation(s)
- Eric Dickinson
- School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, United Kingdom;
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120
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Foam production and hydrodynamic performance of a traditional Mexican molinillo (beater) in the chocolate beverage preparation process. FOOD AND BIOPRODUCTS PROCESSING 2015. [DOI: 10.1016/j.fbp.2013.12.007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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121
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122
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Sagiri SS, Sharma V, Basak P, Pal K. Mango butter emulsion gels as cocoa butter equivalents: physical, thermal, and mechanical analyses. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:11357-11368. [PMID: 25363450 DOI: 10.1021/jf502658y] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
The search for cocoa butter equivalents in food and pharmaceutical industries has been gaining importance. In the present study, mango butter was explored as cocoa butter equivalent. Aqueous gelatin solution (20% w/w) containing cocoa butter and mango butter water-in-oil (fat) type emulsion gels were prepared by hot emulsification method. XRD and DSC melting profiles suggested the presence of unstable polymorphic forms (α and β') of fats in the emulsion gels. The crystal size and solid fat content analyses suggested that the presence of aqueous phase might have hindered the transformation of unstable polymorphic forms to stable polymorphic form (β) in the emulsion gels. Fat crystals in the emulsion gels were formed by instantaneous nucleation via either uni- or bidimensional growth (Avrami analysis). The viscoelastic nature of the emulsion gels was evaluated by modified Peleg's analysis (stress relaxation study). Results inferred that the physical, thermal, and mechanical properties of mango butter emulsion gels are comparable to those of cocoa butter emulsion gels. On the basis of preliminary studies, it was suggested that the mango butter emulsion gels may have potential to be used as cocoa butter equivalents.
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Affiliation(s)
- Sai S Sagiri
- Department of Biotechnology and Medical Engineering, National Institute of Technology , Rourkela-769008, India
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123
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Wolfe LA, Roberts RF, Coupland JN. Encapsulation of Aqueous Components in Solid Fat Beads: Studies of a Model Dye and a Probiotic Culture. J AM OIL CHEM SOC 2014. [DOI: 10.1007/s11746-014-2567-2] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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124
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Nesterenko A, Drelich A, Lu H, Clausse D, Pezron I. Influence of a mixed particle/surfactant emulsifier system on water-in-oil emulsion stability. Colloids Surf A Physicochem Eng Asp 2014. [DOI: 10.1016/j.colsurfa.2014.05.044] [Citation(s) in RCA: 89] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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125
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Bou R, Cofrades S, Jiménez-Colmenero F. Influence of high pressure and heating treatments on physical parameters of water-in-oil-in-water emulsions. INNOV FOOD SCI EMERG 2014. [DOI: 10.1016/j.ifset.2014.04.001] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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126
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Ettelaie R, Murray B. Effect of particle adsorption rates on the disproportionation process in pickering stabilised bubbles. J Chem Phys 2014; 140:204713. [DOI: 10.1063/1.4878501] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
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127
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Douaire M, di Bari V, Norton J, Sullo A, Lillford P, Norton I. Fat crystallisation at oil-water interfaces. Adv Colloid Interface Sci 2014; 203:1-10. [PMID: 24238924 DOI: 10.1016/j.cis.2013.10.022] [Citation(s) in RCA: 72] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2013] [Revised: 10/20/2013] [Accepted: 10/21/2013] [Indexed: 11/25/2022]
Abstract
This review focuses on recent advances in the understanding of lipid crystallisation at or in the vicinity of an interface in emulsified systems and the consequences regarding stability, structure and thermal behaviour. Amphiphilic molecules such as emulsifiers are preferably adsorbed at the interface. Such molecules are known for their ability to interact with triglycerides under certain conditions. In the same manner that inorganic crystals grown on an organic matrix see their nucleation, morphology and structure controlled by the underlying matrix, recent studies report a templating effect linked to the presence of emulsifiers at the oil/water interface. Emulsifiers affect fat crystallisation and fat crystal behaviour in numerous ways, acting as impurities seeding nucleation and, in some cases, retarding or enhancing polymorphic transitions towards more stable forms. This understanding is of crucial importance for the design of stable structures within emulsions, regardless of whether the system is oil or water continuous. In this paper, crystallisation mechanisms are briefly described, as well as recent technical advances that allow the study of crystallisation and crystal forms. Indeed, the study of the interface and of its effect on lipid crystallisation in emulsions has been limited for a long time by the lack of in-situ investigative techniques. This review also highlights reported interfacial effects in food and pharmaceutical emulsion systems. These effects are strongly linked to the presence of emulsifiers at the interface and their effects on crystallisation kinetics, and crystal morphology and stability.
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128
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Li X, Li H, Xiao Q, Wang L, Wang M, Lu X, York P, Shi S, Zhang J. Two-way effects of surfactants on Pickering emulsions stabilized by the self-assembled microcrystals of α-cyclodextrin and oil. Phys Chem Chem Phys 2014; 16:14059-69. [PMID: 24901107 DOI: 10.1039/c4cp00807c] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Two way effects of Tween 80 and soybean lecithin (PL) on the stability of cyclodextrin (CD) Pickering emulsions.
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Affiliation(s)
- Xue Li
- Center for Drug Delivery System
- Shanghai Institute of Materia Medica
- Chinese Academy of Sciences
- Shanghai 201203, China
- School of Pharmacy
| | - Haiyan Li
- Center for Drug Delivery System
- Shanghai Institute of Materia Medica
- Chinese Academy of Sciences
- Shanghai 201203, China
| | - Qun Xiao
- Hainan Weikang Pharmaceutical Co. Ltd
- Anqing 246000, China
| | - Liuyi Wang
- Hainan Weikang Pharmaceutical Co. Ltd
- Anqing 246000, China
| | - Manli Wang
- Center for Drug Delivery System
- Shanghai Institute of Materia Medica
- Chinese Academy of Sciences
- Shanghai 201203, China
| | - Xiaolong Lu
- Center for Drug Delivery System
- Shanghai Institute of Materia Medica
- Chinese Academy of Sciences
- Shanghai 201203, China
| | - Peter York
- University of Bradford, Bradford
- West Yorkshire BD7 1DP, UK
| | - Senlin Shi
- School of Pharmacy
- Zhejiang Chinese Medical University
- Hangzhou 310000, China
| | - Jiwen Zhang
- Center for Drug Delivery System
- Shanghai Institute of Materia Medica
- Chinese Academy of Sciences
- Shanghai 201203, China
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129
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Beri A, Norton JE, Norton IT. Effect of emulsifier type and concentration, aqueous phase volume and wax ratio on physical, material and mechanical properties of water in oil lipsticks. Int J Cosmet Sci 2013; 35:613-21. [DOI: 10.1111/ics.12085] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2013] [Accepted: 07/27/2013] [Indexed: 11/28/2022]
Affiliation(s)
- A. Beri
- Centre for Formulation Engineering; School of Chemical Engineering; University of Birmingham; Birmingham B15 2TT UK
| | - J. E. Norton
- Centre for Formulation Engineering; School of Chemical Engineering; University of Birmingham; Birmingham B15 2TT UK
| | - I. T. Norton
- Centre for Formulation Engineering; School of Chemical Engineering; University of Birmingham; Birmingham B15 2TT UK
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130
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Hanazawa T, Murray BS. Effect of oil droplets and their solid/liquid composition on the phase separation of protein-polysaccharide mixtures. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2013; 29:9841-9848. [PMID: 23805874 DOI: 10.1021/la401595u] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
The phase separation of a model system consisting of sodium caseinate + xanthan ± a low fraction (up to 3 wt %) of an oil-in-water emulsion was studied at room temperature (20-25 °C). The composition of the oil phase was either 100 wt % n-tetradecane (TD); 50% TD + 50% eicosane (EC) or 100% EC. The droplets in these three "emulsions" were therefore totally liquid, partially solid, and totally solid, respectively. In the presence of 22 mM CaCl2, the mixed TD+EC droplets were most effective at inhibiting phase separation, while the EC emulsions could not prevent phase separation at all. At 32 mM CaCl2 the emulsions tended to promote phase separation, possibly due to enhanced calcium ion-induced droplet aggregation. The apparent interfacial viscosity (ηi) between two macroscopically separated phases was also measured. In the presence of the semisolid mixed droplets ηi = 25 mN s m(-1), significantly higher than ηi with the pure (liquid) TD droplets (15 mN s m(-1)) or with the pure solid EC droplets (12 mN s m(-1)) or in the absence of droplets (<3 mN s m(-1)). Confocal microscopy showed that the microstructure of the phase separating regions also depended upon the composition of the oil droplets, and it is tentatively suggested that the more marked effects of the mixed emulsion droplets were due to them forming a stronger network at the interface via partial coalescence. Control of the extent of interfacial aggregation of droplets is therefore possibly one way to influence the course of phase separation in biopolymer mixtures.
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Affiliation(s)
- Tomohito Hanazawa
- Milk Science Research Institute, Megmilk Snow Brand Co., Ltd., 1-1-2, Minamidai, Kawagoe, Saitama, 350-1165, Japan
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131
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Rousseau D. Trends in structuring edible emulsions with Pickering fat crystals. Curr Opin Colloid Interface Sci 2013. [DOI: 10.1016/j.cocis.2013.04.009] [Citation(s) in RCA: 92] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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132
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Mun S, Choi Y, Park KH, Shim JY, Kim YR. Influence of environmental stresses on the stability of W/O/W emulsions containing enzymatically modified starch. Carbohydr Polym 2013; 92:1503-11. [DOI: 10.1016/j.carbpol.2012.10.050] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2012] [Revised: 10/11/2012] [Accepted: 10/19/2012] [Indexed: 11/16/2022]
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133
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Ubbink J. Soft matter approaches to structured foods: from "cook-and-look" to rational food design? Faraday Discuss 2012; 158:9-35; discussion 105-24. [PMID: 23234158 DOI: 10.1039/c2fd20125a] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
Developments in soft matter physics are discussed within the context of food structuring. An overview is given of soft matter-based approaches used in food, and a relation is established between soft matter approaches and food technology, food creation, product development and nutrition. Advances in food complexity and food sustainability are discussed from a physical perspective, and the potential for future developments is highlighted.
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Affiliation(s)
- Job Ubbink
- Food Concept & Physical Design "The Mill", Mühleweg 10, CH-4112 Flüh, Switzerland.
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134
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Norton J, Fryer P. Investigation of changes in formulation and processing parameters on the physical properties of cocoa butter emulsions. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2012.05.025] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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135
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Wassell P, Okamura A, Young NWG, Bonwick G, Smith C, Sato K, Ueno S. Synchrotron radiation macrobeam and microbeam X-ray diffraction studies of interfacial crystallization of fats in water-in-oil emulsions. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2012; 28:5539-5547. [PMID: 22339396 DOI: 10.1021/la204501t] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
Using macrobeam and microbeam techniques, we performed synchrotron radiation X-ray diffraction (SR-XRD) analyses of fat crystallization in water-in-oil (W/O) emulsion, in combination with DSC and polarized optical microscopic observation. Particular focus was on the crystallization of the fats around water droplets in the W/O emulsion systems using food emulsifiers of polyglycerol polyricinoleate (PGPR) alone (PGPR emulsion), and PGPR and monobehenoylglycerol (MB) (PGPR+MB emulsion). We obtained the following results: (1) macrobeam SR-XRD confirmed that adding MB promoted fat crystallization during cooling, (2) microbeam SR-XRD indicated that the lamellar planes of fat crystals near the water and oil interfaces are arranged almost parallel to the interface planes in both PGPR emulsion and PGPR+MB emulsion, and (3) adding MB resulted in the formation of tiny fat crystals because it promoted crystallization, which occurred both in the bulk oil phase and at the W/O interfaces. The present study is the first to apply microbeam SR-XRD to observe the microscopic features of fat crystallization in W/O emulsion, following fat crystallization in the oil droplets in the oil-in-water (O/W) emulsion (Arima, S.; Ueno, S.; Ogawa, A.; Sato, K. Langmuir 2009, 25, 9777-9784).
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Affiliation(s)
- Paul Wassell
- Nutrition and Health, Danisco/DuPont, Brabrand, Denmark
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136
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Use of nanoparticles and microparticles in the formation and stabilization of food emulsions. Trends Food Sci Technol 2012. [DOI: 10.1016/j.tifs.2011.09.006] [Citation(s) in RCA: 416] [Impact Index Per Article: 34.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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137
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Yetilmezsoy K, Fingas M, Fieldhouse B. An adaptive neuro-fuzzy approach for modeling of water-in-oil emulsion formation. Colloids Surf A Physicochem Eng Asp 2011. [DOI: 10.1016/j.colsurfa.2011.08.051] [Citation(s) in RCA: 53] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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