A new approach for the characterization of insoluble amphiphilic copolymers based on their emulsifying properties

Oral behaviour of emulsions stabilized by mixed monolayer

Controlled flavour release is highly important for the formulation of food emulsions. However, manipulating oral behavior and maintaining the stability of the flavoured emulsion is quite challenging. Hence, this study aims to investigate the effect of emulsion stability and oral behaviour using mixed emulsifier monolayers of different nature for their controlled flavour release. Orange oil flavoured (0.1% orange oil +10% sunflower oil) oil-in-water emulsions were prepared by microfluidization through modified starch (MS) and whey protein isolate (WPI) with different mass ratios (0.5:0.5, 0.5:1, 1:0.5, 1:1, 1:0 and 0:1) of emulsifiers. The fabricated emulsions were <0.13 μm in size (d₃₂) with stable oil droplets having strong negative charges. The 0.5:0.5 and 0:1 emulsion were depicted an increase in size d₃₂ (1.17 and 0.93 μm) and unstable during storage at 28 ± 1 °C than the emulsions stored at 4 ± 0.1 °C. All the emulsions were exhibited Newtonian flow; however once mixed with artificial saliva, the 1:0 emulsion showed shear thinning behaviour. During oral processing, in-vitro and in-vivo exhibited flocculation and coalescence; subsequently, structural deformation was observed with an increase in size (d₃₂) and weak negative charge in 1:0.5 and 1:0 emulsions. Backscattering profile revealed more destabilization for 1:0 and less for 1:0.5 emulsions. Contrarily, other emulsions did not show any changes. Therefore, oral processing of emulsions results suggested that 1:0 had quick destabilization and 1:0.5 changed gradually. Thus, mixed emulsifier monolayer contributed significantly to the behavior of emulsions when interacting with saliva and it can be useful for controlled flavour release.

Edible Coating Using a Chitosan-Based Colloid Incorporating Grapefruit Seed Extract for Cherry Tomato Safety and Preservation

Grapefruit seed extract (GSE)-containing chitosan-based coating was developed and applied to cherry tomatoes to protect them from Salmonella invasion and improve their storability. The coating colloids were produced by mixing a chitosan colloid (1% [w/w] chitosan) with GSE at various concentrations (0.5%, 0.7%, 1.0%, and 1.2% [w/w]) using high-shear mixing (10000 rpm, 2 min). Coatings with chitosan colloids containing GSE at 0.0%, 0.5%, 0.7%, and 1.0% (w/w) inactivated Salmonella on cherry tomatoes by 1.0 ± 0.3, 1.2 ± 0.3, 1.6 ± 0.1, and 2.0 ± 0.3 log CFU/cherry tomato, respectively. Coatings both with and without GSE (1.0%) effectively inhibited the growth of Salmonella and total mesophilic aerobes, reduced CO₂ generation, and retarded titratable acidity decrease during storage at 10 and 25 °C. The advantage of incorporating GSE in the formulation was demonstrated by delayed microorganism growth and reduced weight loss at 25 °C. The chitosan-GSE coating did not affect lycopene concentration, color, and sensory properties (P > 0.05). Chitosan-GSE coating shows potential for improving the microbiological safety and storability of cherry tomatoes, with stronger efficacy at 25 °C than that of chitosan coating without GSE.

PRACTICAL APPLICATION

A novel chitosan coating containing grape fruit seed extract (GSE) improved the microbiological safety against Salmonella and storability of cherry tomatoes without altering their flavor, demonstrating its strong potential as an effective postharvest technology. Chitosan coating containing GSE might be preferable over chitosan coating without GSE for application to tomatoes that are stored at room temperature in that it more effectively inhibits microbial growth and weight loss than the coating without GSE at 25 °C.

Miniemulsion polymerizations of n-butyl cyanoacrylate via two routes: towards a control of particle degradation

This study aimed at determining the influence of the mechanism of polymerization on the molar mass and degradation of poly(n-butyl cyanoacrylate) (PBCA) nanoparticles obtained by miniemulsion polymerization. Therefore, nanoparticles of poly(n-butyl cyanoacrylate) were synthesized via radical and/or anionic miniemulsion polymerization stabilized by Brij®78, a POE based surfactant. Polymerization conditions had little influence on the final diameter while it severely affected the final molar masses of PBCA. An increase of the temperature and of the pH of the continuous phase led to higher molar masses. A further increase was observed when a radical initiator was added in the monomer. The evolution of the molar mass of the synthesized poly(n-butyl cyanoacrylate) was followed as a function of time at pH 7.4 by Size Exclusion Chromatography. As expected, the degradation kinetics strongly depended on the polymerization mechanism (anionic or radical).

Methods for the preparation and manufacture of polymeric nanoparticles

This review summarizes the different methods of preparation of polymer nanoparticles including nanospheres and nanocapsules. The first part summarizes the basic principle of each method of nanoparticle preparation. It presents the most recent innovations and progresses obtained over the last decade and which were not included in previous reviews on the subject. Strategies for the obtaining of nanoparticles with controlled in vivo fate are described in the second part of the review. A paragraph summarizing scaling up of nanoparticle production and presenting corresponding pilot set-up is considered in the third part of the review. Treatments of nanoparticles, applied after the synthesis, are described in the next part including purification, sterilization, lyophilization and concentration. Finally, methods to obtain labelled nanoparticles for in vitro and in vivo investigations are described in the last part of this review.

Enhancing the tolerance of poly(isobutylcyanoacrylate) nanoparticles with a modular surface design

Polymer nanoparticles are designed as nanovehicles to carry drugs in the body in a controlled manner increasing the concentration of the biologically active substance in the diseased organs and cells. The safety and biocompatibility of these nanosystems are those of the many properties that nanoparticles must meet to be used in vivo. Here we show that the cytotoxicity profile of poly(isobutylcyanoacrylate) (PIBCA) nanoparticles is affected by the way the nanosystems were produced and by the design of their surface. It was found that the tolerance of PIBCA nanoparticles by cells could be improved up to 100-fold by coating their surface with polysaccharides and haemoglobin.