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Chaudhary P, Ghosh S. Study on the Effect of a Sudden Jump in Wettability on Two-Component Liquid Flow in Sudden Contraction Devices. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2024. [PMID: 39013104 DOI: 10.1021/acs.langmuir.4c00173] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 07/18/2024]
Abstract
This study experimentally investigated the effect of wettability and sudden changes in flow area on liquid-liquid extraction operation. The wall surface wettability has been altered by connecting the glass capillary (hydrophilic) and poly(tetrafluoroethylene) (PTFE)-coated capillary (hydrophobic) together in four different arrangements. In all of the arrangements, a 2 mm inner diameter tube of 35 cm length is used upstream, while a 1 mm inner diameter tube of 35 cm length is used downstream. Acetic acid mixed with toluene and water is used as a test fluid. Various flow patterns are observed: slug, droplet, slug with the droplet, and encapsulated drop in slug. The extraction efficiency is observed to be the maximum when the hydrophobic tube is used upstream, followed by a hydrophilic tube downstream. Due to the contraction effect, the specific surface area of the slug increases from 1.6 to 2.7 times. Further numerical simulations have been run using open CFD software OpenFoam to see the inner flow physics at the maximum efficiency due to a sudden jump in wettability. The presence of a recirculating zone downstream just after the plane of area change leads to the formation of encapsulated drop and enhances circulation within the slug.
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Affiliation(s)
- Pushpender Chaudhary
- Department of Chemical Engineering, Indian Institute of Technology Roorkee, Roorkee 247667, India
| | - Sumana Ghosh
- Department of Chemical Engineering, Indian Institute of Technology Roorkee, Roorkee 247667, India
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2
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Dib MA, Lemarchand M, Gore E, Grisel M. Promising potential of bio-sourced amphiphilic xanthan as an emulsifier in O/W dispersions. Colloids Surf A Physicochem Eng Asp 2023. [DOI: 10.1016/j.colsurfa.2023.131062] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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3
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Płoska J, Garbowska M, Pluta A, Stasiak-Różańska L. Bacterial cellulose - innovative biopolymer and possibilities of its applications in dairy industry. Int Dairy J 2023. [DOI: 10.1016/j.idairyj.2023.105586] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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4
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Mohd Isa NS, El Kadri H, Vigolo D, Gkatzionis K. The Effect of Bacteria on the Stability of Microfluidic-Generated Water-in-Oil Droplet. MICROMACHINES 2022; 13:2067. [PMID: 36557366 PMCID: PMC9785555 DOI: 10.3390/mi13122067] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/14/2022] [Revised: 11/02/2022] [Accepted: 11/22/2022] [Indexed: 06/17/2023]
Abstract
Microencapsulation in emulsion droplets has great potential for various applications such as food which require formation of highly stable emulsions. Bacterial-emulsion interactions affect the physiological status of bacteria while bacterial cell characteristics such as surface-active properties and metabolic activity can affect emulsion stability. In this study, the viability and growth of two different bacterial species, Gram-negative Escherichia coli and Gram-positive Lactobacillus paracasei, encapsulated in water-in-oil (W/O) droplets or as planktonic cells, were monitored and their effect on droplet stability was determined. Microencapsulation of bacteria in W/O droplets with growth media or water was achieved by using a flow-focusing microfluidic device to ensure the production of highly monodispersed droplets. Stability of W/O droplets was monitored during 5 days of storage. Fluorescence microscopy was used to observe bacterial growth behaviour. Encapsulated cells showed different growth to planktonic cells. Encapsulated E. coli grew faster initially followed by a decline in viability while encapsulated L. paracasei showed a slow gradual growth throughout storage. The presence of bacteria increased droplet stability and a higher number of dead cells was found to provide better stability due to high affinity towards the interface. The stability of the droplets is also species dependent, with E. coli providing better stability as compared to Lactobacillus paracasei.
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Affiliation(s)
- Nur Suaidah Mohd Isa
- School of Chemical Engineering, University of Birmingham, Birmingham B15 2TT, UK
- Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, Kuala Terengganu 21030, Terengganu, Malaysia
| | - Hani El Kadri
- School of Chemical Engineering, University of Birmingham, Birmingham B15 2TT, UK
| | - Daniele Vigolo
- School of Chemical Engineering, University of Birmingham, Birmingham B15 2TT, UK
- School of Biomedical Engineering, The University of Sydney, Sydney, NSW 2006, Australia
- The University of Sydney Nano Institute, The University of Sydney, Sydney, NSW 2006, Australia
| | - Konstantinos Gkatzionis
- School of Chemical Engineering, University of Birmingham, Birmingham B15 2TT, UK
- Department of Food Science and Nutrition, University of the Aegean, Metropolite Ioakeim 2, 81400 Myrina, Lemnos, Greece
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5
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Argudo PG, Spitzer L, Ibarboure E, Jerome F, Cramail H, Lecommandoux S. Mannose-based surfactant as biofunctional nanoemulsion stabilizer. Colloids Surf B Biointerfaces 2022; 220:112877. [PMID: 36174495 DOI: 10.1016/j.colsurfb.2022.112877] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2022] [Revised: 09/06/2022] [Accepted: 09/23/2022] [Indexed: 10/14/2022]
Abstract
The development and implementation of new amphiphiles based on natural resources rather than petrochemical precursors is an essential requirement due to their feedstock depletion and adverse environmental impacts. In addition, the use of bio-based surfactants can provide unique characteristics and improve the properties and versatility of the colloidal systems in which they are applied, such as emulsions. Here, the emulsification properties of a synthesized biocompatible mannose-based surfactant were investigated. Its behavior was evaluated in the presence of four different natural oils (castor, sunflower, olive and soybean) as well as two different aqueous phases (pure water and phosphate-buffered saline). The results highlighted its interest as surfactant in O/W nanoemulsions for all tested oil and aqueous phases, using a low-energy preparation protocol and relatively low surfactant concentrations. Furthermore, the mannose groups present on the polar head of the surfactant and adsorbed on the surface of the emulsion droplets were shown to retain their native biological properties. The specific mannose-concanavalin A binding was observed in vitro by the designed nanoemulsions, revealing the biorecognition properties of the surfactant and its potential applicability as a nanocarrier.
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Affiliation(s)
- Pablo G Argudo
- Univ. Bordeaux, CNRS, Bordeaux INP, LCPO, 16 Avenue Pey-Berland, 33600 Pessac, France.
| | - Lea Spitzer
- Univ. Bordeaux, CNRS, Bordeaux INP, LCPO, 16 Avenue Pey-Berland, 33600 Pessac, France; Institut de Chimie des Milieux et Matériaux de Poitiers, CNRS-Université Poitiers, ENSIP, 1 rue Marcel Doré, 86073 Poitiers, France
| | - Emmanuel Ibarboure
- Univ. Bordeaux, CNRS, Bordeaux INP, LCPO, 16 Avenue Pey-Berland, 33600 Pessac, France
| | - François Jerome
- Institut de Chimie des Milieux et Matériaux de Poitiers, CNRS-Université Poitiers, ENSIP, 1 rue Marcel Doré, 86073 Poitiers, France
| | - Henri Cramail
- Univ. Bordeaux, CNRS, Bordeaux INP, LCPO, 16 Avenue Pey-Berland, 33600 Pessac, France
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6
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Klojdová I, Stathopoulos C. The Potential Application of Pickering Multiple Emulsions in Food. Foods 2022; 11:foods11111558. [PMID: 35681307 PMCID: PMC9180460 DOI: 10.3390/foods11111558] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2022] [Revised: 05/16/2022] [Accepted: 05/23/2022] [Indexed: 02/04/2023] Open
Abstract
Emulsions stabilized by adsorbed particles—Pickering particles (PPs) instead of surfactants and emulsifiers are called Pickering emulsions. Here, we review the possible uses of Pickering multiple emulsions (PMEs) in the food industry. Food-grade PMEs are very complex systems with high potential for application in food technology. They can be prepared by traditional two-step emulsification processes but also using complex techniques, e.g., microfluidic devices. Compared to those stabilized with an emulsifier, PMEs provide more benefits such as lower susceptibility to coalescence, possible encapsulation of functional compounds in PMEs or even PPs with controlled release, etc. Additionally, the PPs can be made from food-grade by-products. Naturally, w/o/w emulsions in the Pickering form can also provide benefits such as fat reduction by partial replacement of fat phase with internal water phase and encapsulation of sensitive compounds in the internal water phase. A possible advanced type of PMEs may be stabilized by Janus particles, which can change their physicochemical properties and control properties of the whole emulsion systems. These emulsions have big potential as biosensors. In this paper, recent advances in the application of PPs in food emulsions are highlighted with emphasis on the potential application in food-grade PMEs.
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Barbosa BST, Garcia-Rojas EE. Double emulsions as delivery systems for iron: Stability kinetics and improved bioaccessibility in infants and adults. Curr Res Food Sci 2022; 5:718-725. [PMID: 35497774 PMCID: PMC9046948 DOI: 10.1016/j.crfs.2022.04.003] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2021] [Revised: 03/25/2022] [Accepted: 04/06/2022] [Indexed: 11/18/2022] Open
Abstract
Iron deficiency is one of the main causes of anemia in the world, especially in children and women, so food fortification through microencapsulation is a viable alternative to combat this deficiency. The present work aimed to encapsulate iron in a water-in-oil-in-water double emulsion (W1/O/W2), which was formed with whey protein isolate and polyglycerol polyricinoleate as the emulsifying agents, tara gum as a thickening agent, and sucrose as an osmotic active substance. The double emulsion formed with 12% whey protein isolate, 0.8% tara gum, and 2% sucrose presented high encapsulation efficiency (96.95 ± 1.00%) and good stability (up to 7 days). Additionally, after the in vitro gastrointestinal simulations, the bioaccessibility was high for adults (49.54 ± 5.50%) and infants (39.71 ± 2.33%). Finally, the study show that double emulsions can form stable systems with high iron bioaccessibility even in infant gastric systems, which indicates the possibility of using double emulsions to fortify food with iron. Stable double emulsions were obtained using WPI and PGPR as emulsifiers. Tara gum ensured an increase in the general stability of the emulsion. High bioaccessibility of iron were obtained for adults and infants. Emulsions are presented as a potential alternative to be used in iron-fortified food.
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Affiliation(s)
- Bruno Sérgio Toledo Barbosa
- Programa de Pós-graduação em Ciência e Tecnologia de Alimentos (PPGCTA), Universidade Federal Rural de Rio de Janeiro (UFRRJ), Rodovia BR 465, Km 7, Seropédica, RJ, 23890-000, Brazil
| | - Edwin Elard Garcia-Rojas
- Programa de Pós-graduação em Ciência e Tecnologia de Alimentos (PPGCTA), Universidade Federal Rural de Rio de Janeiro (UFRRJ), Rodovia BR 465, Km 7, Seropédica, RJ, 23890-000, Brazil
- Laboratório de Engenharia e Tecnologia Agroindustrial (LETA), Universidade Federal Fluminense (UFF), Av. Dos Trabalhadores, 420, 27255-125, Volta Redonda, RJ, Brazil
- Corresponding author. Programa de Pós-graduação em Ciência e Tecnologia de Alimentos (PPGCTA), Universidade Federal Rural de Rio de Janeiro (UFRRJ), Rodovia BR 465, Km 7, Seropédica, RJ, 23890-000, Brazil.
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8
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Dini I. Contribution of Nanoscience Research in Antioxidants Delivery Used in Nutricosmetic Sector. Antioxidants (Basel) 2022; 11:563. [PMID: 35326212 PMCID: PMC8944742 DOI: 10.3390/antiox11030563] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2022] [Revised: 03/08/2022] [Accepted: 03/15/2022] [Indexed: 11/25/2022] Open
Abstract
Nanoscience applications in the food and cosmetic industry offer many potential benefits for consumers and society. Nanotechnologies permit the manipulation of matter at the nanoscale level, resulting in new properties and characteristics useful in food and cosmetic production, processing, packaging, and storage. Nanotechnology protects sensitive bioactive compounds, improves their bioavailability and water solubility, guarantees their release at a site of action, avoids contact with other constituents, and masks unpleasant taste. Biopolymeric nanoparticles, nanofibers, nanoemulsions, nanocapsules, and colloids are delivery systems used to produce food supplements and cosmetics. There are no barriers to nanoscience applications in food supplements and cosmetic industries, although the toxicity of nano-sized delivery systems is not clear. The physicochemical and toxicological characterization of nanoscale delivery systems used by the nutricosmeceutic industry is reviewed in this work.
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Affiliation(s)
- Irene Dini
- Pharmacy Department, "Federico II" University, Via D. Montesano, 49, 80131 Naples, Italy
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Zhao H, Yang Y, Chen Y, Li J, Wang L, Li C. A review of multiple Pickering emulsions: Solid stabilization, preparation, particle effect, and application. Chem Eng Sci 2022. [DOI: 10.1016/j.ces.2021.117085] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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10
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Improving resveratrol bioavailability using water-in-oil-in-water (W/O/W) emulsion: Physicochemical stability, in vitro digestion resistivity and transport properties. J Funct Foods 2021. [DOI: 10.1016/j.jff.2021.104717] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
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Cai Y, Huang L, Tao X, Su J, Chen B, Zhao M, Zhao Q, Van der Meeren P. Carboxymethyl cellulose/okara protein influencing microstructure, rheological properties and stability of O/W emulsions. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:3685-3692. [PMID: 33301177 DOI: 10.1002/jsfa.10998] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/10/2020] [Revised: 10/31/2020] [Accepted: 12/10/2020] [Indexed: 06/12/2023]
Abstract
BACKGROUND The role of protein-polysaccharide interactions and their mixtures has been a vital factor affecting the formation and stability of food emulsions. Okara protein (OP), which is extracted from the by-product of soybean processing, has received much attention because of its abundant sources and potential attributes with respect to food formulation. Carboxymethyl cellulose (CMC), a well-known food-grade polysaccharide additive, has been widely utilized in the protein-polysaccharide system, whereas, among the proteins, the role of OP has not yet been explored. RESULTS The present study first assessed the ζ-potential and hydrodynamic diameter of aqueous mixtures containing OP (1.0 wt%) and CMC (0-0.5 wt%), followed by the investigation of OP-CMC mixtures stabilized O/W emulsions. As CMC increased, oil droplet size, surface protein adsorption, apparent viscosity and storage modulus increased, whereas the loss tangent decreased. CONCLUSION CMC resulted in emulsion destabilization compared to emulsions without CMC, whereas a higher concentration of CMC promoted emulsion stability against creaming for emulsions in the presence of CMC. The results provide information with respect to OP and CMC being incorporated into food formulations and also strengthen our understanding of the related mechanism, in addition to facilitating the further utilization of OP. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Yongjian Cai
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
- Particle & Interfacial Technology Group, Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
| | - Lihua Huang
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Xia Tao
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Jiaqi Su
- Particle & Interfacial Technology Group, Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
| | - Bifen Chen
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Mouming Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
- Research Institute for Food Nutrition and Human Health, Guangzhou, China
| | - Qiangzhong Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
- Research Institute for Food Nutrition and Human Health, Guangzhou, China
| | - Paul Van der Meeren
- Particle & Interfacial Technology Group, Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
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Mohd Isa NS, El Kadri H, Vigolo D, Gkatzionis K. Optimisation of bacterial release from a stable microfluidic-generated water-in-oil-in-water emulsion. RSC Adv 2021; 11:7738-7749. [PMID: 35423274 PMCID: PMC8695039 DOI: 10.1039/d0ra10954a] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2020] [Accepted: 02/09/2021] [Indexed: 11/25/2022] Open
Abstract
Application of droplet microfluidics for the encapsulation of bacteria in water-in-oil-in-water (W/O/W) emulsion allows for production of monodisperse droplets with controllable size. In this study the release of bacteria from W/O/W emulsion, the effect of the double emulsion structure on bacterial growth and metabolic activity, and the stability and mechanism of bacterial release were investigated. W/O/W emulsions were formed using a double flow-focusing junction microfluidic device under controlled pressure to produce droplets of approximately 100 μm in diameter containing an inner aqueous phase (W1) of about 40–50 μm in diameter. GFP-labelled Escherichia coli (E. coli-GFP) bacteria were encapsulated within the W1 droplets and the stability of emulsions was studied by monitoring droplet size and creaming behaviour. The double emulsions were stabilised using a hydrophilic (Tween 80) and a lipophilic surfactant (polyglycerol polyricinoleate) and were destabilised by altering the osmotic balance, adding NaCl either in the inner W1 phase (hypo-osmotic) or outer W2 phase (hyper-osmotic). The release of E. coli-GFP was monitored by plating on agar whereby the colony form unit (CFU) of the released bacteria was determined while fluorescent microscopy was employed to observe the mechanism of release from the droplets. The release of E. coli-GFP was significantly increased with higher concentrations of NaCl and lower amounts of Tween 80. Microscopic observation revealed a two-step mechanism for the release of bacteria: double W/O/W emulsion droplet splitting to release W1 droplets forming a secondary double emulsion followed by the collapse of W1 droplets to release E. coli-GFP into the continuous aqueous phase. Encapsulation enhanced viability and metabolic activity. Nutrients can cross the oil layer. Bacterial release increased while emulsion stability decreased at high osmotic pressure and low surfactant concentration. Two-step release mechanism observed.![]()
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Affiliation(s)
- Nur Suaidah Mohd Isa
- Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu 21030 Kuala Terengganu Terengganu Malaysia.,School of Chemical Engineering, University of Birmingham Birmingham B15 2TT UK
| | - Hani El Kadri
- School of Chemical Engineering, University of Birmingham Birmingham B15 2TT UK
| | - Daniele Vigolo
- School of Chemical Engineering, University of Birmingham Birmingham B15 2TT UK.,School of Biomedical Engineering, University of Sydney NSW 2006 Australia
| | - Konstantinos Gkatzionis
- School of Chemical Engineering, University of Birmingham Birmingham B15 2TT UK.,Department of Food Science and Nutrition, School of the Environment, University of the Aegean Metropolite Ioakeim 2 81400 Myrina Lemnos Greece
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Analysis of Freeze-Thaw Behavior of Double (W1/O/W2) Emulsions by Differential Scanning Calorimetry: Effects of Inner Salt Concentration and Solid Fat Content. FOOD BIOPHYS 2020. [DOI: 10.1007/s11483-020-09653-9] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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14
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Goibier L, Pillement C, Monteil J, Faure C, Leal-Calderon F. Preparation of multiple water-in-oil-in-water emulsions without any added oil-soluble surfactant. Colloids Surf A Physicochem Eng Asp 2020. [DOI: 10.1016/j.colsurfa.2020.124492] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Klojdová I, Feldeková E, Kumherová M, Veselá K, Horáčková Š, Štětina J. Preparation of Water‐in‐Oil‐in‐Water Multiple Emulsions with Potential Use in Food Industry. Chem Eng Technol 2020. [DOI: 10.1002/ceat.201900394] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Affiliation(s)
- Iveta Klojdová
- UCT PragueDepartment of Dairy, Fat and Cosmetics Technická 5 166 28 Prague 6-Dejvice Czech Republic
| | - Eva Feldeková
- UCT PragueDepartment of Dairy, Fat and Cosmetics Technická 5 166 28 Prague 6-Dejvice Czech Republic
| | - Monika Kumherová
- UCT PragueDepartment of Dairy, Fat and Cosmetics Technická 5 166 28 Prague 6-Dejvice Czech Republic
| | - Kristina Veselá
- UCT PragueDepartment of Dairy, Fat and Cosmetics Technická 5 166 28 Prague 6-Dejvice Czech Republic
| | - Šárka Horáčková
- UCT PragueDepartment of Dairy, Fat and Cosmetics Technická 5 166 28 Prague 6-Dejvice Czech Republic
| | - Jiří Štětina
- UCT PragueDepartment of Dairy, Fat and Cosmetics Technická 5 166 28 Prague 6-Dejvice Czech Republic
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