101
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Su J, Guo Q, Yang S, Li H, Mao L, Gao Y, Yuan F. Electrostatic deposition of polysaccharide onto soft protein colloidal particles: Enhanced rigidity and potential application as Pickering emulsifiers. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106147] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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102
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Hu S, Wu J, Zhu B, Du M, Wu C, Yu C, Song L, Xu X. Low oil emulsion gel stabilized by defatted Antarctic krill (Euphausia superba) protein using high-intensity ultrasound. ULTRASONICS SONOCHEMISTRY 2021; 70:105294. [PMID: 32759019 PMCID: PMC7786637 DOI: 10.1016/j.ultsonch.2020.105294] [Citation(s) in RCA: 43] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/11/2019] [Revised: 06/30/2020] [Accepted: 07/26/2020] [Indexed: 05/05/2023]
Abstract
Emulsion gels with low oil contents have been continuously developed in recent decades. In this study, the use of high-intensity ultrasound for the preparation of low oil emulsion gel (oil fraction of 0.25) was investigated. Specifically, defatted Antarctic krill protein (dAKP) was used to stabilize the interface of soybean oil and water. Then, the microstructure and the stabilization mechanism of the formed emulsion gel were evaluated by cryo-SEM, CLSM, zeta potential, rheological measurements, and FTIR. Besides, the particle diameter was measured to be around 5 μm. The results of CLSM indicated that the emulsion gel was the oil-in-water type. The emulsion gel exhibited gel-like viscoelastic behavior even at a low concentration of dAKP due to the formation of a rigid particle network while the rheological behavior of the emulsion gel was significantly affected by the concentration of dAKP. The stabilization of the emulsion gel can be maintained by space steric hindrance and hydrophobic interactions between particles in the emulsion gel system.
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Affiliation(s)
- Sijie Hu
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China
| | - Jianhai Wu
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China
| | - Beiwei Zhu
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China
| | - Ming Du
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China
| | - Chao Wu
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China
| | - Cuiping Yu
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China
| | - Liang Song
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China
| | - Xianbing Xu
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China.
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103
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Liu X, Shen L, Zhao S, Zhang H. Formation and emulsification properties of self‐assembled potato protein microgel particles under different pH conditions. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14923] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Xingli Liu
- College of Food and Bioengineering Zhengzhou University of Light Industry 5 Dongfeng Road Zhengzhou450002China
- Henan Collaborative Innovation Center of Food Production and Safety 5 Dongfeng Road Zhengzhou450002China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control 5 Dongfeng Road Zhengzhou450002China
| | - Li Shen
- College of Food and Bioengineering Zhengzhou University of Light Industry 5 Dongfeng Road Zhengzhou450002China
- Henan Collaborative Innovation Center of Food Production and Safety 5 Dongfeng Road Zhengzhou450002China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control 5 Dongfeng Road Zhengzhou450002China
| | - Shuangli Zhao
- College of Food and Bioengineering Zhengzhou University of Light Industry 5 Dongfeng Road Zhengzhou450002China
- Henan Collaborative Innovation Center of Food Production and Safety 5 Dongfeng Road Zhengzhou450002China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control 5 Dongfeng Road Zhengzhou450002China
| | - Hua Zhang
- College of Food and Bioengineering Zhengzhou University of Light Industry 5 Dongfeng Road Zhengzhou450002China
- Henan Collaborative Innovation Center of Food Production and Safety 5 Dongfeng Road Zhengzhou450002China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control 5 Dongfeng Road Zhengzhou450002China
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104
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A review of recent progress on high internal-phase Pickering emulsions in food science. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.10.016] [Citation(s) in RCA: 79] [Impact Index Per Article: 19.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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105
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Li Z, Zheng S, Zhao C, Liu M, Zhang Z, Xu W, Luo D, Shah BR. Stability, microstructural and rheological properties of Pickering emulsion stabilized by xanthan gum/lysozyme nanoparticles coupled with xanthan gum. Int J Biol Macromol 2020; 165:2387-2394. [DOI: 10.1016/j.ijbiomac.2020.10.100] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2020] [Revised: 10/06/2020] [Accepted: 10/13/2020] [Indexed: 02/08/2023]
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106
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Sharkawy A, Barreiro MF, Rodrigues AE. Chitosan-based Pickering emulsions and their applications: A review. Carbohydr Polym 2020; 250:116885. [DOI: 10.1016/j.carbpol.2020.116885] [Citation(s) in RCA: 67] [Impact Index Per Article: 16.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2020] [Revised: 06/25/2020] [Accepted: 08/01/2020] [Indexed: 01/06/2023]
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107
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Dai H, Li Y, Ma L, Yu Y, Zhu H, Wang H, Liu T, Feng X, Tang M, Hu W, Zhang Y. Fabrication of cross-linked β-lactoglobulin nanoparticles as effective stabilizers for Pickering high internal phase emulsions. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106151] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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108
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Chitosan and crosslinked chitosan nanoparticles: Synthesis, characterization and their role as Pickering emulsifiers. Carbohydr Polym 2020; 250:116878. [DOI: 10.1016/j.carbpol.2020.116878] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2020] [Revised: 07/14/2020] [Accepted: 07/31/2020] [Indexed: 12/13/2022]
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109
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Ribeiro A, Manrique YA, Ferreira IC, Barreiro MF, Lopes JCB, Dias MM. Nanohydroxyapatite (n-HAp) as a pickering stabilizer in oil-in-water (O/W) emulsions: a stability study. J DISPER SCI TECHNOL 2020. [DOI: 10.1080/01932691.2020.1845199] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Andreia Ribeiro
- Laboratory of Separation and Reaction Engineering – Laboratory of Catalysis and Materials (LSRE-LCM), Faculdade de Engenharia, Universidade do Porto, Porto, Portugal
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, Bragança, Portugal
| | - Yaidelin A. Manrique
- Laboratory of Separation and Reaction Engineering – Laboratory of Catalysis and Materials (LSRE-LCM), Faculdade de Engenharia, Universidade do Porto, Porto, Portugal
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, Bragança, Portugal
| | - Isabel C.F.R Ferreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, Bragança, Portugal
| | - Maria Filomena Barreiro
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, Bragança, Portugal
| | - José Carlos B. Lopes
- Laboratory of Separation and Reaction Engineering – Laboratory of Catalysis and Materials (LSRE-LCM), Faculdade de Engenharia, Universidade do Porto, Porto, Portugal
| | - Madalena M. Dias
- Laboratory of Separation and Reaction Engineering – Laboratory of Catalysis and Materials (LSRE-LCM), Faculdade de Engenharia, Universidade do Porto, Porto, Portugal
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110
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Qi JR, Song LW, Zeng WQ, Liao JS. Citrus fiber for the stabilization of O/W emulsion through combination of Pickering effect and fiber-based network. Food Chem 2020; 343:128523. [PMID: 33168258 DOI: 10.1016/j.foodchem.2020.128523] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2020] [Revised: 10/23/2020] [Accepted: 10/29/2020] [Indexed: 11/28/2022]
Abstract
In this study, oil-in-water emulsions stabilized by citrus fiber were prepared and characterized. We found that citrus fiber can produce stable gel-like, surfactant-free O/W emulsions with microscale droplet sizes at fiber concentrations upon 2% (W/V) using 25% (V/V) oil. The interfacial framework, citrus fiber partition between the continuous phase and state of the droplets of emulsions were visualized by confocal laser scanning microscopy (CLSM), confirming that in addition to Pickering stabilization, the citrus fiber-based network also contributed to stabilization of the emulsions. The citrus fiber-stabilized emulsion is typical non-Newtonian fluid and its interfacial viscosity is not influenced obviously by changing pH from 2 to 10, ionic strength of NaCl from 0.00 to 1.00 mol/L or temperature from -20 to 70 °C. The acquired findings in this study show that citrus fiber can fabricate Pickering emulsions with excellent stability and solve the problem of resource waste during the pectin produce process.
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Affiliation(s)
- Jun-Ru Qi
- Research and Development Center of Food Proteins, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, PR China
| | - Li-Wen Song
- Research and Development Center of Food Proteins, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, PR China
| | - Wei-Qi Zeng
- Research and Development Center of Food Proteins, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, PR China; School of Life Sciences, South China Normal University, Guangzhou 510640, PR China; Lemon (Qingyuan city) Biotechnology Co. Ltd., Qingyuan 511517, PR China
| | - Jin-Song Liao
- School of Life Sciences, South China Normal University, Guangzhou 510640, PR China; Lemon (Qingyuan city) Biotechnology Co. Ltd., Qingyuan 511517, PR China.
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111
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Characterization of Pickering emulsions stabilized by OSA-modified sweet potato residue cellulose: Effect of degree of substitute and concentration. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105915] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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112
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Formation of egg yolk-modified starch complex and its stabilization effect on high internal phase emulsions. Carbohydr Polym 2020; 247:116726. [DOI: 10.1016/j.carbpol.2020.116726] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2020] [Revised: 07/01/2020] [Accepted: 07/01/2020] [Indexed: 12/12/2022]
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113
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Perrin L, Gillet G, Gressin L, Desobry S. Interest of Pickering Emulsions for Sustainable Micro/Nanocellulose in Food and Cosmetic Applications. Polymers (Basel) 2020; 12:E2385. [PMID: 33081351 PMCID: PMC7602961 DOI: 10.3390/polym12102385] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2020] [Revised: 10/14/2020] [Accepted: 10/15/2020] [Indexed: 11/19/2022] Open
Abstract
In the present review, natural and non-toxic particles made of micro/nanocellulose were specifically targeted as stabilizers of emulsions located at dispersed and continuous phases interfaces (called Pickering Emulsions, PEs). PEs are biphasic systems stabilized by solid particles with a recent interest in food and cosmetic domains. PEs have been more and more studied in the last ten years due to their advantages compared to conventional emulsions with surfactants. PEs have already been stabilized with various types of particles and particularly cellulose. Even if some studies showed that PEs were more stable when cellulose was chemically modified, numerous other recent studies showed that unmodified micro/nanocellulose is also promising biomaterial to stabilize PEs. Micro/nanocelluloses can be extracted by various green processes from numerous agricultural wastes and co-products, as banana peels, corncob, ginkgo seed shells, lime residues, mangosteen rind, oil palm empty fruit bunches, pistachio shells, as well as wheat straw. Main green processes used to treat cellulose are grinding, high pressure homogenization, microfluidization, enzymatic hydrolysis, subcritical water, extrusion, electron beam irradiation, cryocrushing, microwaves or sonication. PEs formulated with cellulose clearly participate to a global sustainable development but, additional studies will be necessary to better understand PEs stability and improve properties.
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Affiliation(s)
- Louise Perrin
- Laboratoire d’Ingénierie des Biomolécules (LIBio), Université de Lorraine, 2 avenue de la Forêt de Haye, BP 20163-54505 Vandœuvre-lès-Nancy CEDEX, France;
| | - Guillaume Gillet
- SAS GENIALIS Route d’Achères, 18250 Henrichemont, France; (G.G.); (L.G.)
| | - Laurianne Gressin
- SAS GENIALIS Route d’Achères, 18250 Henrichemont, France; (G.G.); (L.G.)
| | - Stephane Desobry
- Laboratoire d’Ingénierie des Biomolécules (LIBio), Université de Lorraine, 2 avenue de la Forêt de Haye, BP 20163-54505 Vandœuvre-lès-Nancy CEDEX, France;
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114
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El-Guendouz S, Aazza S, Dandlen SA, Majdoub N, Lyoussi B, Raposo S, Gomes V, Bankova V, Popova M, Antunes D, Miguel MG. Natural antioxidants in emulsions O/W. ACTA ACUST UNITED AC 2020; 75:319-325. [PMID: 32374295 DOI: 10.1515/znc-2020-0003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2020] [Accepted: 04/09/2020] [Indexed: 11/15/2022]
Abstract
This study compared the capacity of propolis extract (PE) and thyme waste extract (TWE) to prevent the oxidation of oil in water (O/W) emulsion, as well as their impact on emulsion apparent viscosity (AV) in the presence of wheat germ and almond oils as lipid phase. For this, central composite design (CCD) and principal component analysis (PCA) were performed. Oxidation process was monitored by evaluating the formation of primary and secondary lipid oxidation products, at the same time the AV behavior was determined evaluating consistency index and flow behavior index. The results revealed that the increase of PE% and TWE% decreases TBARS (Thiobarbituric Acid Reactive Substances) and hydroperoxides formation. Viscosity increases with the rise of TWE% over (0.04%), whereas lower concentrations of PE% decreases it. Those results have been confirmed in the PCA analysis. TWE showed higher resistance to oxidation, although PE was more effective as antioxidant than TWE.
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Affiliation(s)
- Soukaina El-Guendouz
- Laboratory of Physiology-Pharmacology-Environmental Health, Faculty of Sciences Dhar El Mehraz, BP 1796 Atlas, University Sidi Mohamed Ben Abdallah, Fez, 30 000, Morocco.,Department of Chemistry and Pharmacy, Mediterranean Institute for Agriculture, Environment and Development, Faculty of Science and Technology, University of Algarve, Campus de Gambelas, 8005-139, Faro, Portugal
| | - Smail Aazza
- Laboratory of Phytochemistry, National Agency of Medicinal and Aromatic Plants (NAMAP), BP. 159, Principal, 34000, Taounate, Morocco
| | - Susana Anahi Dandlen
- Department of Chemistry and Pharmacy, Mediterranean Institute for Agriculture, Environment and Development, Faculty of Science and Technology, University of Algarve, Campus de Gambelas, 8005-139, Faro, Portugal
| | - Nessrine Majdoub
- Department of Chemistry and Pharmacy, Mediterranean Institute for Agriculture, Environment and Development, Faculty of Science and Technology, University of Algarve, Campus de Gambelas, 8005-139, Faro, Portugal
| | - Badiaa Lyoussi
- Laboratory of Physiology-Pharmacology-Environmental Health, Faculty of Sciences Dhar El Mehraz, BP 1796 Atlas, University Sidi Mohamed Ben Abdallah, Fez, 30 000, Morocco
| | - Sara Raposo
- Centre for Marine and Environmental Research (CIMA), Faculty of Sciences and Technology, University of Algarve, Campus de Gambelas, 8005-139, Faro, Portugal
| | - Vera Gomes
- Centre of Marine Sciences (CCMAR), University of Algarve, Campus de Gambelas, 8005-139, Faro, Portugal
| | - Vassya Bankova
- Institute of Organic Chemistry with Centre of Phytochemistry, Bulgarian Academy of Sciences, Acad. G. Bonchev str. bl. 9, 1113, Sofia, Bulgaria
| | - Milena Popova
- Institute of Organic Chemistry with Centre of Phytochemistry, Bulgarian Academy of Sciences, Acad. G. Bonchev str. bl. 9, 1113, Sofia, Bulgaria
| | - Dulce Antunes
- Department of Biology and Bioengineering, MeditBio, CEOT, Faculty of Science and Technology, University of Algarve, Campus de Gambelas, 8005-139, Faro, Portugal
| | - Maria Graça Miguel
- Department of Chemistry and Pharmacy, Mediterranean Institute for Agriculture, Environment and Development, Faculty of Science and Technology, University of Algarve, Campus de Gambelas, 8005-139, Faro, Portugal
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115
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Weijgertze HMH, Kegel WK, Zanini M. Patchy rough colloids as Pickering stabilizers. SOFT MATTER 2020; 16:8002-8012. [PMID: 32778860 DOI: 10.1039/d0sm00807a] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
Pickering stabilizers are typically considered to be perfectly smooth and chemically homogeneous. The use of rough and heterogeneous colloids is expected to fundamentally alter the properties of emulsions. In particular, we investigate the role of surface structuring in the emulsification and catastrophic phase inversion of Pickering emulsions. To gain deeper fundamental insights into this topic, we fabricate in a controlled and simple manner patchy rough particles with a polystyrene core and organosilicate asperities. As a consequence of the synthesis, the surface roughness and chemical heterogeneity are coupled, namely the chemical heterogeneity is directly connected with the surface patchiness. The synthesis is robust, scalable and leads to the production of grams in less than a day. The geometrical roughness is characterized with AFM, while the chemical composition is extracted from oxidative mass loss upon combustion. Wetting studies are empirically carried out using a gel trapping technique and the results are compared with the theoretically derived contact angles of particles. Systematic variations in the emulsification shear rate, oil/water ratio and particle type reveal the influence of particle heterogeneity on the formation and formulation of emulsions. This work paves the way for a deeper understanding of the behavior of Pickering emulsions, where non-ideal, heterogeneous particles are present.
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Affiliation(s)
- Hannah M H Weijgertze
- Van't Hoff Laboratory for Physical and Colloid Chemistry, Debye Institute for Nanomaterials Science, Utrecht University, Utrecht, The Netherlands.
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116
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Dai H, Wu J, Zhang H, Chen Y, Ma L, Huang H, Huang Y, Zhang Y. Recent advances on cellulose nanocrystals for Pickering emulsions: Development and challenge. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.05.016] [Citation(s) in RCA: 103] [Impact Index Per Article: 25.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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117
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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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118
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Wang K, Hong Y, Gu Z, Cheng L, Li Z, Li C. Stabilization of Pickering emulsions using starch nanocrystals treated with alkaline solution. Int J Biol Macromol 2020; 155:273-285. [DOI: 10.1016/j.ijbiomac.2020.03.219] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2020] [Revised: 03/19/2020] [Accepted: 03/25/2020] [Indexed: 11/17/2022]
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119
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Impact of added food ingredients on foaming and texture of the whipped toppings: a chemometric analysis. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03547-3] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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120
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Ye J, Hua X, Zhao Q, Dong Z, Li Z, Zhang W, Yang R. Characteristics of alkali-extracted peanut polysaccharide-protein complexes and their ability as Pickering emulsifiers. Int J Biol Macromol 2020; 162:1178-1186. [PMID: 32615212 DOI: 10.1016/j.ijbiomac.2020.06.245] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2020] [Revised: 06/09/2020] [Accepted: 06/25/2020] [Indexed: 02/01/2023]
Abstract
An alkaline isolation method was applied to extract polysaccharide from residues of peanut oil processing while retaining high protein content, in order to enhance the emulsifying ability of these materials. The obtained complexes (PECs) containing protein (13-18%, dry basis) were named as PEC8.0, PEC10.0 and PEC12.0 according to extraction pH values. The protein content of PECs increased with increasing extraction pH value, thereby the hydrophobicity was improved. Additionally, as extraction pH value increased to 10.0, the protein of PECs covalently bonded to polysaccharide and polysaccharide conformation unfolded simultaneously, thus particle size was enlarged. Furthermore, the increasing concentration of PECs further induced the formation of large complex particles. Then, they were used to stabilize the Pickering emulsions with oil fractions (φ) of 0.4-0.7. The emulsions stability especially the gel structure was maintained by the interactions of large particles adsorbed in the interface and those in the continuous phase. Stability analysis indicated the emulsifying capacity of PEC10.0 and PEC12.0 was superior to that of PEC8.0, due to difference of their particle properties. This suggested the promoting effect of alkali in preparation of polysaccharide-protein complex as good Pickering stabilizer.
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Affiliation(s)
- Jianfen Ye
- State Key Laboratory of Food Science & Technology, School of Food Science and Technology, Jiangnan University, 214122 Wuxi, China
| | - Xiao Hua
- State Key Laboratory of Food Science & Technology, School of Food Science and Technology, Jiangnan University, 214122 Wuxi, China
| | - Qiyan Zhao
- State Key Laboratory of Food Science & Technology, School of Food Science and Technology, Jiangnan University, 214122 Wuxi, China
| | - Ziyi Dong
- State Key Laboratory of Food Science & Technology, School of Food Science and Technology, Jiangnan University, 214122 Wuxi, China
| | - Zhuoyuan Li
- State Key Laboratory of Food Science & Technology, School of Food Science and Technology, Jiangnan University, 214122 Wuxi, China
| | - Wenbin Zhang
- State Key Laboratory of Food Science & Technology, School of Food Science and Technology, Jiangnan University, 214122 Wuxi, China
| | - Ruijin Yang
- State Key Laboratory of Food Science & Technology, School of Food Science and Technology, Jiangnan University, 214122 Wuxi, China.
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121
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Zhao Q, Zaaboul F, Liu Y, Li J. Recent advances on protein‐based Pickering high internal phase emulsions (Pickering HIPEs): Fabrication, characterization, and applications. Compr Rev Food Sci Food Saf 2020; 19:1934-1968. [DOI: 10.1111/1541-4337.12570] [Citation(s) in RCA: 49] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2020] [Revised: 04/10/2020] [Accepted: 04/14/2020] [Indexed: 12/15/2022]
Affiliation(s)
- Qiaoli Zhao
- Key Laboratory of Food Science and TechnologyJiangnan University Wuxi China
| | - Farah Zaaboul
- Key Laboratory of Food Science and TechnologyJiangnan University Wuxi China
| | - Yuanfa Liu
- Key Laboratory of Food Science and TechnologyJiangnan University Wuxi China
| | - Jinwei Li
- Key Laboratory of Food Science and TechnologyJiangnan University Wuxi China
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122
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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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123
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Lim HP, Ho KW, Surjit Singh CK, Ooi CW, Tey BT, Chan ES. Pickering emulsion hydrogel as a promising food delivery system: Synergistic effects of chitosan Pickering emulsifier and alginate matrix on hydrogel stability and emulsion delivery. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105659] [Citation(s) in RCA: 41] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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124
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Advances in food emulsions and foams: reflections on research in the neo-Pickering era. Curr Opin Food Sci 2020. [DOI: 10.1016/j.cofs.2019.12.009] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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125
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Noon J, Mills TB, Norton IT. The use of antioxidant rutin hydrate Pickering particles to combat lipid oxidation in O/W emulsions. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109830] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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126
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Jiang H, Sheng Y, Ngai T. Pickering emulsions: Versatility of colloidal particles and recent applications. Curr Opin Colloid Interface Sci 2020; 49:1-15. [PMID: 32390759 PMCID: PMC7205700 DOI: 10.1016/j.cocis.2020.04.010] [Citation(s) in RCA: 186] [Impact Index Per Article: 46.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
Abstract
The versatility of colloidal particles endows the particle stabilized or Pickering emulsions with unique features and can potentially enable the fabrication of a wide variety of derived materials. We review the evolution and breakthroughs in the research on the use of colloidal particles for the stabilization of Pickering emulsions in recent years for the particle categories of inorganic particles, polymer-based particles, and food-grade particles. Moreover, based on the latest works, several emulsions stabilized by the featured particles and their derived functional materials, including enzyme immobilized emulsifiers for interfacial catalysis, 2D colloidal materials stabilized emulsions as templates for porous materials, and Pickering emulsions as adjuvant formulations, are also summarized. Finally, we point out the gaps in the current research on the applications of Pickering emulsions and suggest future directions for the design of particulate stabilizers and preparation methods for Pickering emulsions and their derived materials. We review the evolution and breakthroughs in the research on the use of colloidal particles for the stabilization of Pickering emulsions in recent years for the particle categories of inorganic particles, polymer-based particles, and food-grade particles. We discuss recent emulsions stabilized by the featured particles and their derived functional materials, including enzyme immobilized emulsifiers for interfacial catalysis, 2D colloidal materials stabilized emulsions as templates for porous materials, and Pickering emulsions as adjuvant formulations. We point out the gaps in the current research on the applications of Pickering emulsions and suggest future directions for the design of particulate stabilizers and preparation methods for Pickering emulsions and their derived materials.
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Affiliation(s)
- Hang Jiang
- Department of Chemistry, The Chinese University of Hong Kong, Shatin, N. T., Hong Kong, China
| | - Yifeng Sheng
- Department of Chemistry, The Chinese University of Hong Kong, Shatin, N. T., Hong Kong, China
| | - To Ngai
- Department of Chemistry, The Chinese University of Hong Kong, Shatin, N. T., Hong Kong, China
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127
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Liu G, Li W, Qin X, Zhong Q. Pickering emulsions stabilized by amphiphilic anisotropic nanofibrils of glycated whey proteins. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105503] [Citation(s) in RCA: 42] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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128
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Wang A, Xiao Z, Wang J, Li G, Wang L. Fabrication and characterization of emulsion stabilized by table egg-yolk granules at different pH levels. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:1470-1478. [PMID: 31756278 DOI: 10.1002/jsfa.10154] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/15/2019] [Revised: 10/23/2019] [Accepted: 11/19/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND The egg yolk is complex, which makes it difficult to understand why mayonnaise can be stabilized into a high internal-phase emulsion. This study aimed to assess the possibility of developing oil-in-water emulsions through unmodified natural egg-yolk granules (EYGs) at various pH levels, to further understand the precise mechanism of mayonnaise. RESULTS Egg-yolk granules were obtained from hen egg yolk by centrifugation. The sizes of the EYGs were characterized using dynamic light scattering (DLS). Zeta potential of EYGs was detected by DLS and its microstructure was observed by microscope and scanning electron microscope (SEM). Oil / water emulsions were made with EYGs and the size distribution and creaming index of those emulsions were measured at different storage times (1 h and 14 days). The interfacial morphology of EYGs was observed using the emulsion polymerization method. Our results suggested that the prepared EYGs were mainly in an aggregated state but individual EYGs displayed spherical shapes, with a size of 1.0 ± 0.2 μm. The emulsion stabilized by EYGs displayed better stability against creaming at acidic pH (<4.0). At the same time, the interfacial morphology and microscopic observation of the emulsions strongly demonstrated that the emulsions were of the Pickering type. CONCLUSION The above results are of great importance for an understanding of the mechanism by which mayonnaise is stabilized by egg, together with the applications of egg in food formulations. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Anheng Wang
- College of Grain Engineering and Technology, Shenyang Normal University, Shenyang, People's Republic of China
| | - Zhigang Xiao
- College of Grain Engineering and Technology, Shenyang Normal University, Shenyang, People's Republic of China
| | - Jingjing Wang
- College of Grain Engineering and Technology, Shenyang Normal University, Shenyang, People's Republic of China
| | - Guijie Li
- College of Grain Engineering and Technology, Shenyang Normal University, Shenyang, People's Republic of China
| | - Lijuan Wang
- College of Grain Engineering and Technology, Shenyang Normal University, Shenyang, People's Republic of China
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129
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Impact of heating treatments on physical stability and lipid-protein co-oxidation in oil-in-water emulsion prepared with soy protein isolates. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.06.012] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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130
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Low LE, Siva SP, Ho YK, Chan ES, Tey BT. Recent advances of characterization techniques for the formation, physical properties and stability of Pickering emulsion. Adv Colloid Interface Sci 2020; 277:102117. [PMID: 32035999 DOI: 10.1016/j.cis.2020.102117] [Citation(s) in RCA: 223] [Impact Index Per Article: 55.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2019] [Revised: 01/20/2020] [Accepted: 01/29/2020] [Indexed: 12/13/2022]
Abstract
Recently, there have been increasing demand for the application of Pickering emulsions in various industries due to its combined advantage in terms of cost, quality and sustainability. This review aims to provide a complete overview of the available methodology for the physical characterization of emulsions that are stabilized by solid particles (known as Pickering emulsion). Current approaches and techniques for the analysis of the formation and properties of the Pickering emulsion were outlined along with the expected results of these methods on the emulsions. Besides, the application of modelling techniques has also been elaborated for the effective characterization of Pickering emulsions. Additionally, approaches to assess the stability of Pickering emulsions against physical deformation such as coalescence and gravitational separation were reviewed. Potential future developments of these characterization techniques were also briefly discussed. This review can act as a guide to researchers to better understand the standard procedures of Pickering emulsion assessment and the advanced methods available to date to study these emulsions, down to the minute details.
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Affiliation(s)
- Liang Ee Low
- Chemical Engineering Discipline, School of Engineering, Monash University Malaysia, Jalan Lagoon Selatan, 47500 Bandar Sunway, Selangor, Malaysia; Advanced Engineering Platform, Monash University Malaysia, Jalan Lagoon Selatan, 47500 Bandar Sunway, Selangor, Malaysia; Institute of Pharmaceutics, College of Pharmaceutical Sciences, Zhejiang University, Hangzhou 310058, PR China; Key Laboratory of Biomedical Engineering of the Ministry of Education, College of Biomedical Engineering & Instrument Science, Zhejiang University, Hangzhou 310058, PR China
| | - Sangeetaprivya P Siva
- Chemical Engineering Discipline, School of Engineering, Monash University Malaysia, Jalan Lagoon Selatan, 47500 Bandar Sunway, Selangor, Malaysia
| | - Yong Kuen Ho
- Chemical Engineering Discipline, School of Engineering, Monash University Malaysia, Jalan Lagoon Selatan, 47500 Bandar Sunway, Selangor, Malaysia
| | - Eng Seng Chan
- Chemical Engineering Discipline, School of Engineering, Monash University Malaysia, Jalan Lagoon Selatan, 47500 Bandar Sunway, Selangor, Malaysia; Monash-Industry Palm Oil Education and Research Platform (MIPO), Monash University Malaysia, Jalan Lagoon Selatan, 47500 Bandar Sunway, Selangor, Malaysia
| | - Beng Ti Tey
- Chemical Engineering Discipline, School of Engineering, Monash University Malaysia, Jalan Lagoon Selatan, 47500 Bandar Sunway, Selangor, Malaysia; Advanced Engineering Platform, Monash University Malaysia, Jalan Lagoon Selatan, 47500 Bandar Sunway, Selangor, Malaysia.
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131
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Lim H, Jo M, Ban C, Choi YJ. Interfacial and colloidal characterization of oil-in-water emulsions stabilized by interface-tunable solid lipid nanoparticles. Food Chem 2020; 306:125619. [DOI: 10.1016/j.foodchem.2019.125619] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2019] [Revised: 09/25/2019] [Accepted: 09/29/2019] [Indexed: 11/26/2022]
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132
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Su J, Guo Q, Chen Y, Dong W, Mao L, Gao Y, Yuan F. Characterization and formation mechanism of lutein pickering emulsion gels stabilized by β-lactoglobulin-gum arabic composite colloidal nanoparticles. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105276] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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133
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Yi J, Gao L, Zhong G, Fan Y. Fabrication of high internal phase Pickering emulsions with calcium-crosslinked whey protein nanoparticles for β-carotene stabilization and delivery. Food Funct 2020; 11:768-778. [DOI: 10.1039/c9fo02434d] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
WPI nanoparticles were fabricated with Ca2+induced cross-linking and used as an effective particle stabilizer for HIPPE formulation aiming to improve the chemical stability and bioaccessibility of β-carotene.
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Affiliation(s)
- Jiang Yi
- Department of Food Science and Engineering
- College of Chemistry and Environmental Engineering
- Shenzhen University
- Shenzhen
- China
| | - Luyu Gao
- Department of Food Science and Engineering
- College of Chemistry and Environmental Engineering
- Shenzhen University
- Shenzhen
- China
| | - Guitian Zhong
- Department of Food Science and Engineering
- College of Chemistry and Environmental Engineering
- Shenzhen University
- Shenzhen
- China
| | - Yuting Fan
- School of Public Health
- Health Science Center
- Shenzhen University
- Shenzhen
- China
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134
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Razavi S, Lin B, Lee KYC, Tu RS, Kretzschmar I. Impact of Surface Amphiphilicity on the Interfacial Behavior of Janus Particle Layers under Compression. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2019; 35:15813-15824. [PMID: 31269790 DOI: 10.1021/acs.langmuir.9b01664] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Langmuir monolayers of silica/gold Janus particles with two different degrees of amphiphilicity have been examined to study the significance of particle surface amphiphilicity on the structure and mechanical properties of the interfacial layers. The response of the layers to the applied compression provides insight into the nature and strength of the interparticle interactions. Different collapse modes observed for the interfacial layers are linked to the amphiphilicity of Janus particles and their configuration at the interface. Molecular dynamics simulations on nanoparticles with similar contact angles provide insight on the arrangement of particles at the interface and support our conclusion that the interfacial configuration and collapse of anisotropic particles at the air/water interface are controlled by particle amphiphilicity.
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Affiliation(s)
- Sepideh Razavi
- Chemical, Biological, and Materials Engineering , University of Oklahoma , Norman , Oklahoma 73019 , United States
| | | | | | - Raymond S Tu
- Department of Chemical Engineering , City College of the City University of New York , New York , New York 10031 , United States
| | - Ilona Kretzschmar
- Department of Chemical Engineering , City College of the City University of New York , New York , New York 10031 , United States
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135
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Xu B, Liu C, Sun H, Wang X, Huang F. Oil-in-water Pickering emulsions using a protein nano-ring as high-grade emulsifiers. Colloids Surf B Biointerfaces 2019; 187:110646. [PMID: 31785851 DOI: 10.1016/j.colsurfb.2019.110646] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2019] [Revised: 11/12/2019] [Accepted: 11/13/2019] [Indexed: 11/17/2022]
Abstract
Pickering emulsion-based delivery of liposoluble bioactive ingredients employing protein nanoparticles as biocompatible emulsifiers is a promising choice for food, cosmetic, and medical industries. This paper reports a novel design of a protein nano-ring (termed SR') derived from chaperonin GroEL as an emulsifying agent, which has a naturally evolved hydrophobic binding rim in addition to its well-defined shape. It is shown that SR' adsorbed at rosemary oil/water interface and formed stable oil-in-water Pickering emulsions, with dispersed droplet size being dependent on the SR' concentration and oil/water ratio as well. The optimal formulation yielding stable nano-emulsions was determined to be at a SR' concentration between 0.30 wt.% and 0.45 wt.%, and an oil/water ratio of 0.05-0.20 (v/v). Meanwhile, we demonstrate that nano-sized Pickering droplets could be easily prepared irrespective of the examined external factors including pH, temperature and ionic strength, with the lowest droplet sizes being produced at pH = 7.0, temperature ≤ 40 °C, and ionic strength (NaCl concentration) ≤ 50 mM. Besides, rheological analysis revealed the gelation propensity of SR'-stabilized emulsions with high oil/water ratios, an advantageous property that would further enhance the emulsion stability. Finally, it is shown that the SR' emulsified system is able to protect β-carotene, which was used as a model of bioactive but labile compound. This work, in the context of the current drive for biocompatibility and sustainability, is believed to provide opportunities for emulsion-based applications to switch towards greener solutions.
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Affiliation(s)
- Baomei Xu
- State Key Laboratory of Heavy Oil Processing, College of Chemical Engineering, China University of Petroleum (East China), Qingdao, 266580, PR China
| | - Chengkun Liu
- State Key Laboratory of Heavy Oil Processing, College of Chemical Engineering, China University of Petroleum (East China), Qingdao, 266580, PR China
| | - Haiyan Sun
- State Key Laboratory of Heavy Oil Processing, College of Chemical Engineering, China University of Petroleum (East China), Qingdao, 266580, PR China
| | - Xiaoqiang Wang
- State Key Laboratory of Heavy Oil Processing, College of Chemical Engineering, China University of Petroleum (East China), Qingdao, 266580, PR China.
| | - Fang Huang
- State Key Laboratory of Heavy Oil Processing, College of Chemical Engineering, China University of Petroleum (East China), Qingdao, 266580, PR China.
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136
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Oil-in-water Pickering emulsions via microfluidization with cellulose nanocrystals: 1. Formation and stability. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.04.038] [Citation(s) in RCA: 121] [Impact Index Per Article: 24.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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137
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Ding M, Zhang T, Zhang H, Tao N, Wang X, Zhong J. Gelatin molecular structures affect behaviors of fish oil-loaded traditional and Pickering emulsions. Food Chem 2019; 309:125642. [PMID: 31685367 DOI: 10.1016/j.foodchem.2019.125642] [Citation(s) in RCA: 52] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2019] [Revised: 09/07/2019] [Accepted: 10/01/2019] [Indexed: 01/15/2023]
Abstract
As the differences of traditional and Pickering emulsions might have resulted from stabilizer structures, this study analyzes the effects of gelatin molecular structures (uncrosslinked molecules vs. crosslinked molecules) on the preparation, long-term storage, and dilution of fish oil-loaded traditional and Pickering emulsions. Both traditional and Pickering emulsions have three types of droplets with different sizes, and all the droplet sizes were exponentially decreased with the increase of stabilizer concentration. Pickering emulsions have slightly lower droplet sizes compared with traditional emulsions. Traditional emulsions have three different emulsion forms (liquid, redispersible emulsion gel, and unredispersible emulsion gel), whereas Pickering emulsions only have the liquid form. Emulsion creaming stability was dependent on stabilizer molecular structures and stabilizer concentrations. The two emulsions have similar and good dilution stability. This work demonstrates that gelatin molecular structures affect droplet size, emulsion forms, and creaming stability, but not droplet size types and emulsion dilution stability.
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Affiliation(s)
- Mengzhen Ding
- Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Ting Zhang
- Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Huan Zhang
- Iowa State University, Ames Laboratory, Ames, IA 50011, USA
| | - Ningping Tao
- Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Xichang Wang
- Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Jian Zhong
- Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China.
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138
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Hu Y, Qiu C, Jin Z, Qin Y, Zhan C, Xu X, Wang J. Pickering emulsions with enhanced storage stabilities by using hybrid β-cyclodextrin/short linear glucan nanoparticles as stabilizers. Carbohydr Polym 2019; 229:115418. [PMID: 31826463 DOI: 10.1016/j.carbpol.2019.115418] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2019] [Revised: 09/29/2019] [Accepted: 09/29/2019] [Indexed: 12/11/2022]
Abstract
Stable Pickering emulsions were prepared by using hybrid β-cyclodextrin/short linear glucan nanoparticles (β-CD/SLG NPs). The β-CD/SLG NPs displayed spherical shape and with an average size at around 60 nm. Newly formed SLG-β-CD structure in the nanoparticles was thought the main reason for the improved thermal stability, alleviated aggregation, and improved dispersity in aqueous systems. Depending on the contact angle and zeta-potential results, unique emulsifying mechanism of β-CD/SLG NPs was existed. The formation of inclusion complex between β-CD and oil molecules accelerated the adsorption of the whole nanoparticles at the oil-water interface, while the swelling of SLG contributed to the long-term stability (6 months) of emulsions. Once the hybrid ratio of β-CD/SLG NPs reached saturation (1:1), excess β-CD led to co-emulsifying effect of both the hybrid regions and easily dissociated β-CD regions. These hybrid β-CD/SLG NPs showed superiority with great potential in applications to the food, cosmetic, and pharmaceutical industries.
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Affiliation(s)
- Yao Hu
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China
| | - Chao Qiu
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China
| | - Yang Qin
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China
| | - Chen Zhan
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China
| | - Xueming Xu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China
| | - Jinpeng Wang
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China.
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139
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Ding M, Zhang T, Zhang H, Tao N, Wang X, Zhong J. Effect of preparation factors and storage temperature on fish oil-loaded crosslinked gelatin nanoparticle pickering emulsions in liquid forms. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.04.052] [Citation(s) in RCA: 70] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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140
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Xu B, Liu C, Sun H, Wang X, Huang F. Highly Surface-Active Chaperonin Nanobarrels for Oil-in-Water Pickering Emulsions and Delivery of Lipophilic Compounds. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:10155-10164. [PMID: 31433944 DOI: 10.1021/acs.jafc.9b02379] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Stabilization of Pickering emulsions via particles of biological origin exhibits a great potential to be widely applied in food, cosmetic, or biomedicine formulation because of their excellent biocompatibility, biodegradability, and functional properties. This paper describes the successful development of a bioderived GroEL protein nanobarrel as a Pickering stabilizer and its protective properties on β-carotene in dispersed oil phase, as a model of labile bioactive compounds. It is shown that the GroEL nanobarrel is highly surface-active and allows the formation of Pickering emulsion by physical adsorption at the oil/water interface. The optimized formulation for generating a stable submicron oil droplet by ultrasonication includes a GroEL concentration of 0.05-0.45 wt % with an oil/water volume ratio of 0.05-0.35. The as-prepared Pickering emulsion shows pH-responsive emulsification/demulsification transition and excellent stability at temperatures less than 65 °C and ionic strength (with NaCl addition) up to 500 mM. Meanwhile, the emulsion tends to form a gel-like network structure with the oil/water ratio increasing. Finally, we demonstrate that possible factors of oxidant, reducing agent, UV radiation, and sucrose have sequentially decreasing to no effect on the stability of β-carotene encapsulated in GroEL-stabilized Pickering emulsion and that higher GroEL concentration can significantly reduce β-carotene degradation rate, thus ensuring more efficient long-term storage. We believe that the emulsion system supported by the GroEL nanobarrel could be developed to a viable tool for delivering lipophilic bioactive compounds.
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Affiliation(s)
- Baomei Xu
- State Key Laboratory of Heavy Oil Processing, College of Chemical Engineering , China University of Petroleum (East China) , Qingdao 266580 , P.R. China
| | - Chengkun Liu
- State Key Laboratory of Heavy Oil Processing, College of Chemical Engineering , China University of Petroleum (East China) , Qingdao 266580 , P.R. China
| | - Haiyan Sun
- State Key Laboratory of Heavy Oil Processing, College of Chemical Engineering , China University of Petroleum (East China) , Qingdao 266580 , P.R. China
| | - Xiaoqiang Wang
- State Key Laboratory of Heavy Oil Processing, College of Chemical Engineering , China University of Petroleum (East China) , Qingdao 266580 , P.R. China
| | - Fang Huang
- State Key Laboratory of Heavy Oil Processing, College of Chemical Engineering , China University of Petroleum (East China) , Qingdao 266580 , P.R. China
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141
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The interface adsorption behavior in a Pickering emulsion stabilized by cylindrical polystyrene particles. J Colloid Interface Sci 2019; 552:230-235. [DOI: 10.1016/j.jcis.2019.05.058] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2019] [Revised: 05/17/2019] [Accepted: 05/19/2019] [Indexed: 01/01/2023]
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142
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Murray BS. Microgels at fluid-fluid interfaces for food and drinks. Adv Colloid Interface Sci 2019; 271:101990. [PMID: 31330395 DOI: 10.1016/j.cis.2019.101990] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2019] [Revised: 07/09/2019] [Accepted: 07/11/2019] [Indexed: 12/11/2022]
Abstract
Various aspects of microgel adsorption at fluid-fluid interfaces of relevance to emulsion and foam stabilization have been reviewed. The emphasis is on the wider non-food literature, with a view to highlighting how this understanding can be applied to food-based systems. The various different types of microgel, their methods of formation and their fundamental behavioral traits at interfaces are covered. The latter includes aspects of microgel deformation and packing at interfaces, their deformability, size, swelling and de-swelling and how this affects their surface activity and stabilizing properties. Experimental and theoretical methods for measuring and modelling their behaviour are surveyed, including interactions between microgels themselves at interfaces but also other surface active species. It is concluded that challenges still remain in translating all the possibilities synthetic microgels offer to microgels based on food-grade materials only, but Nature's rich tool box of biopolymers and biosurfactants suggests that this field will still open up important new avenues of food microstructure development and control.
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El-Guendouz S, Aazza S, Anahi Dandlen S, Majdoub N, Lyoussi B, Raposo S, Dulce Antunes M, Gomes V, Graça Miguel M. Antioxidant Activity of Thyme Waste Extract in O/W Emulsions. Antioxidants (Basel) 2019; 8:E243. [PMID: 31349645 PMCID: PMC6719112 DOI: 10.3390/antiox8080243] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2019] [Revised: 07/08/2019] [Accepted: 07/10/2019] [Indexed: 01/20/2023] Open
Abstract
Thymus vulgaris (thyme) is an aromatic plant and its essential oil has been applied as antimicrobial and antioxidant due to the presence of phenolic compounds. However, after steam distillation, the deodorized plant material is rejected, despite the possible presence of bioactive compounds. Ethanolic thyme waste extract revealed the presence of benzoic acid, 4-hydroxybenzoic acid, ferulic acid, caffeic acid, and sinapic acid. This waste thyme extract had the capacity for preventing the formation of primary and secondary lipid oxidation products in emulsions O/W (oil in water), constituted by diverse proportions of wheat and almond oils, without interfering with the viscosity parameters, for 10 weeks, at 37 °C. The increasing proportion of almond oil (≥50%) in the emulsion increases its resistance to oxidation, which is improved with the presence of an optimal concentration of tested thyme waste extract (0.02% and 0.04%). The waste thyme extract can, therefore, be used as an antioxidant either in food or pharmaceutical emulsions O/W, replacing the synthetic antioxidants.
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Affiliation(s)
- Soukaïna El-Guendouz
- Laboratory of Physiology-Pharmacology-Environmental Health, Faculty of Sciences Dhar El Mehraz, BP 1796 Atlas, University Sidi Mohamed Ben Abdallah, Fez 30 000, Morocco
- Departamento de Química e Farmácia, MeditBio, Faculdade de Ciências e Tecnologia, Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal
| | - Smail Aazza
- Laboratory of Phytochemistry, National Agency of Medicinal and Aromatic Plants (ANPMA). BP. 159, Principal, Taounate 34000, Morocco
| | - Susana Anahi Dandlen
- Departamento de Química e Farmácia, MeditBio, Faculdade de Ciências e Tecnologia, Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal
| | - Nessrine Majdoub
- Departamento de Química e Farmácia, MeditBio, Faculdade de Ciências e Tecnologia, Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal
| | - Badiaa Lyoussi
- Laboratory of Physiology-Pharmacology-Environmental Health, Faculty of Sciences Dhar El Mehraz, BP 1796 Atlas, University Sidi Mohamed Ben Abdallah, Fez 30 000, Morocco
| | - Sara Raposo
- Centre for Marine and Environmental Research (CIMA), Faculdade de Ciências e Tecnologia, Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal
| | - Maria Dulce Antunes
- MeditBio/CEOT, Faculdade de Ciências e Tecnologia, Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal
| | - Vera Gomes
- Centre of Marine Sciences (CCMAR), Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal
| | - Maria Graça Miguel
- Departamento de Química e Farmácia, MeditBio, Faculdade de Ciências e Tecnologia, Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal.
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146
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Ettelaie R, Murray BS, Liu S. On the Origin of Seemingly Nonsurface-Active Particles Partitioning between Phase-Separated Solutions of Incompatible Nonadsorbing Polymers and Their Adsorption at the Phase Boundary. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2019; 35:9493-9503. [PMID: 31240936 DOI: 10.1021/acs.langmuir.9b00892] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
We have computed the free energy per unit area (i.e., interfacial tension) between a solid surface and two coexisting polymer solutions, where there is no specific interaction between the particles and either polymer, via self-consistent field calculations. Several different systems have been studied, including those where the two polymers differ in molecular weight (Mw) by a factor of ∼2 or where the polymers have the same Mw, but one set of chains is branched with the other linear. In the absence of any enthalpic contribution resulting from adsorption on the solid particle surface, the differences in the free energy per unit area resulting from the polymer-depleted regions around the particles in the two coexisting phases are found to be ∼1 μN m-1. Although this value may seem rather small, this difference is more than capable of inducing the partitioning of particles of 100 nm in size (or larger) into the phase with the lower interfacial free energy at the solid surface. By examining the density profile variation of the polymers close to the surface, we can also infer information about the wettability and contact angle (θ) of solid particles at the interface between the two coexisting phases. This leads to the conclusion that for all systems of this type, when the incompatibility between the two polymers is sufficiently large, θ will be close to 90°.
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Affiliation(s)
- Rammile Ettelaie
- Food Colloids & Bioprocessing Group, School of Food Science and Nutrition , University of Leeds , Woodhouse Lane , Leeds LS2 9JT , U.K
| | - Brent S Murray
- Food Colloids & Bioprocessing Group, School of Food Science and Nutrition , University of Leeds , Woodhouse Lane , Leeds LS2 9JT , U.K
| | - Shujie Liu
- Food Colloids & Bioprocessing Group, School of Food Science and Nutrition , University of Leeds , Woodhouse Lane , Leeds LS2 9JT , U.K
- School of Food Science and Biotechnology , Zhejiang Gongshang University , Hangzhou , Zhejiang 310018 , China
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147
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148
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Zhou FZ, Yu XH, Zeng T, Yin SW, Tang CH, Yang XQ. Fabrication and Characterization of Novel Water-Insoluble Protein Porous Materials Derived from Pickering High Internal-Phase Emulsions Stabilized by Gliadin-Chitosan-Complex Particles. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:3423-3431. [PMID: 30835109 DOI: 10.1021/acs.jafc.9b00221] [Citation(s) in RCA: 76] [Impact Index Per Article: 15.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
Pickering high internal-phase emulsions (HIPEs) and porous materials derived from the Pickering HIPEs have received increased attention in various research fields. Nevertheless, nondegradable inorganic and synthetic stabilizers present toxicity risks, thus greatly limiting their wider applications. In this work, we successfully developed nontoxic porous materials through the Pickering HIPE-templating process without chemical reactions. The obtained porous materials exhibited appreciable absorption capacity to corn oil and reached the state of saturated absorption within 3 min. The Pickering HIPE templates were stabilized by gliadin-chitosan complex particles (GCCPs), in which the volume fraction of the dispersed phase (90%) was the highest of all reported food-grade-particle-stabilized Pickering HIPEs so far, further contributing to the interconnected pore structure and high porosity (>90%) of porous materials. The interfacial particle barrier (Pickering mechanism) and three-dimensional network formed by the GCCPs in the continuous phase play crucial roles in stabilization of HIPEs with viscoelastic and self-supporting attributes and also facilitate the development of porous materials with designed pore structure. These materials, with favorable biocompatibility and biodegradability, possess excellent application prospects in foods, pharmaceuticals, materials, environmental applications, and so on.
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149
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Wang M, Wang M, Zhang S, Chen J. Pickering gel emulsion stabilized by enzyme immobilized polymeric nanoparticles: a robust and recyclable biocatalyst system for biphasic catalysis. REACT CHEM ENG 2019. [DOI: 10.1039/c9re00158a] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
A Pickering interfacial biocatalyst system with a high water/oil volume ratio, super-stability, and easy recyclability is presented for biphasic enzyme catalysis.
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Affiliation(s)
- Meng Wang
- Shanghai Key Laboratory of Advanced Polymeric Materials
- School of Materials Science and Engineering
- East China University of Science and Technology
- Shanghai 200237
- China
| | - Mengjie Wang
- Shanghai Key Laboratory of Advanced Polymeric Materials
- School of Materials Science and Engineering
- East China University of Science and Technology
- Shanghai 200237
- China
| | - Shengmiao Zhang
- Shanghai Key Laboratory of Advanced Polymeric Materials
- School of Materials Science and Engineering
- East China University of Science and Technology
- Shanghai 200237
- China
| | - Jianding Chen
- Shanghai Key Laboratory of Advanced Polymeric Materials
- School of Materials Science and Engineering
- East China University of Science and Technology
- Shanghai 200237
- China
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150
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Itzhaik Alkotzer Y, Grzegorzewski F, Belausov E, Zelinger E, Mechrez G. In situ interfacial surface modification of hydrophilic silica nanoparticles by two organosilanes leading to stable Pickering emulsions. RSC Adv 2019; 9:39611-39621. [PMID: 35541385 PMCID: PMC9076063 DOI: 10.1039/c9ra07597f] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2019] [Accepted: 11/25/2019] [Indexed: 11/21/2022] Open
Abstract
Oil-in-water Pickering emulsions are stabilized by in situ functionalization of hydrophilic silica nanoparticles with two organosilane precursors of opposite polarity, dodecyltriethoxysilane (DTES) and 3-(aminopropyl)triethoxysilane (APTES), in a two-step emulsification procedure. The modification of the silica nanoparticles is verified by Fourier transform infrared (FTIR) spectroscopy analysis. The stabilization of the oil droplets by silica is confirmed by tracing the localization of the colloidal silica nanoparticles at the oil–water interface, as observed by confocal fluorescence microscopy. In comparison to modification of the silica nanoparticles prior to the emulsification, in situ functionalization of silica with both organosilanes achieves enhanced emulsion stability and homogeneity, by forming a polysiloxane network between the silica nanoparticles, through polymerization of the organosilanes in the presence of water. The polysiloxane network fixes the silica in place as solid shells around the emulsion droplets, in structures called colloidosomes. These colloidosome shell structures are visualized using confocal microscopy and cryogenic scanning electron microscopy, the latter method successfully enables the direct observation of the silica nanoparticles embedded in the polysiloxane matrix around the oil droplets. Stabilizing the Pickering emulsion droplets and forming silica-based colloidosome shells is dependent on the extent of the hydrolysis and polycondensation reaction of the two organosilanes. Oil-in-water Pickering emulsions are stabilized by in situ functionalization of hydrophilic silica nanoparticles with two organosilane precursors of opposite polarity in a two-step emulsification procedure.![]()
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Affiliation(s)
- Yafit Itzhaik Alkotzer
- Department of Food Sciences
- Institute of Postharvest and Food Sciences
- Agricultural Research Organization (ARO)
- Volcani Center
- Rishon Letzion 7505101
| | - Franziska Grzegorzewski
- Department of Food Sciences
- Institute of Postharvest and Food Sciences
- Agricultural Research Organization (ARO)
- Volcani Center
- Rishon Letzion 7505101
| | - Eduard Belausov
- Department of Ornamental Plants and Agricultural Biotechnology
- Institute of Plant Sciences
- Agricultural Research Organization (ARO)
- Volcani Center
- Rishon Letzion 7505101
| | - Einat Zelinger
- The Interdepartmental Equipment Unit
- The Robert H. Smith Faculty of Agriculture
- Food and Environment
- The Hebrew University of Jerusalem
- Rehovot 7610001
| | - Guy Mechrez
- Department of Food Sciences
- Institute of Postharvest and Food Sciences
- Agricultural Research Organization (ARO)
- Volcani Center
- Rishon Letzion 7505101
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