Long-term stability of sodium caseinate-stabilized nanoemulsions

A quality by design framework for developing nanocrystal bioenabling formulations

The present study aims to outline a rational framework for the design and development of a 1.0% (w/v) hydrocortisone nanocrystal-based formulation, resorting to a simple, efficient, and scalable nanonization methodology, based on the high-pressure homogenization (HPH) technique. Accordingly, the innovative product was comprehensively optimized following a Quality by Design (QbD) approach. The thorough selection of formulation composition was driven by a dual purpose: improving skin permeation and stability. In the early stage of development, a Failure Mode, Effects and Criticality Analysis (FMECA) diagram was employed to identify the most impactful variables for the critical quality attributes (CQAs). In this sense, a rotatable, three-factor and five-level circumscribed central composite design (CCCD) was applied to investigate how squalene concentration (x1), soluplus concentration (x2) and HPH-time (x3) influence physicochemical properties, performance and physical stability of the formulation. A robust Design Space (DS) was defined, establishing the optimal settings for the critical variables, whose combination meets the requirements set in the quality target product profile (QTPP). Morphological analysis revealed the cuboidal shape of hydrocortisone nanocrystals. In what concerns colloidal properties, the most promising formulation disclosed a small particle size (Dx(50) = 311.8 ± 1.5 nm), along with narrow size distribution (span value = 1.91 ± 0.17). Zeta potential results (-2.19 ± 0.15 mV--12.1 ± 0.4 mV) suggested a steric hindrance stabilization. FTIR spectra showed no chemical interactions between drug and formulation components. XRD diffractograms confirmed loss of crystallinity during the downsizing process. In vitro studies revealed an improvement on drug release rate (316 ± 21-516 ± 35 μg/cm2/√t), compared to the coarse suspension and commercial products, and a straight dependence on the stabilizer concentration and HPH time. The permeation flux across the skin (0.16 ± 0.02-1.2 ± 0.5 μg/cm2/h) appeared to be dependent on the drug physicochemical properties, in particular saturation solubility. Further characterization of the experimental formulations pointed out the role of the stabilizing component to prevent against physical instability phenomena. This organic solvent-free, and therefore "green" nanocrystal production technology offers great potential for pharmaceutical R&D and drug delivery by enabling the development of new forms of conventional drugs with optimal physicochemical properties and performance.

Assessing and Predicting Physical Stability of Emulsion-Based Topical Semisolid Products: A Review

The emulsion-based topical semisolid dosage forms present a high degree of complexity due to their microstructures which is apparent from their compositions comprising at least two immiscible liquid phases, often times of high viscosity. These complex microstructures are thermodynamically unstable, and the physical stability of such preparations is governed by formulation parameters such as phase volume ratio, type of emulsifiers and their concentration, HLB value of the emulsifier, as well as by process parameters such as homogenizer speed, time, temperature etc. Therefore, a detailed understanding of the microstructure in the DP and critical factors that influence the stability of emulsions is essential to ensure the quality and shelf-life of emulsion-based topical semisolid products. This review aims to provide an overview of the main strategies used to stabilize pharmaceutical emulsions contained in semisolid products and various characterization techniques and tools that have been utilized so far to evaluate their long-term stability. Accelerated physical stability assessment using dispersion analyzer tools such as an analytical centrifuge to predict the product shelf-life has been discussed. In addition, mathematical modeling for phase separation rate for non-Newtonian systems like semisolid emulsion products has also been discussed to guide formulation scientists to predict a priori stability of these products.

Ultrathin Micellar Foam Films of Sodium Caseinate Protein Solutions

Sodium caseinates (NaCas), derived from milk proteins called caseins, are often added to food formulations as emulsifiers, foaming agents, and ingredients for producing dairy products. In this contribution, we contrast the drainage behavior of single foam films made with micellar NaCas solutions with well-established features of stratification observed for the micellar sodium dodecyl sulfate (SDS) foam films. In reflected light microscopy, the stratified SDS foam films display regions with distinct gray colors due to differences in interference intensity from coexisting thick-thin regions. Using IDIOM (interferometry digital imaging optical microscopy) protocols we pioneered for mapping nanotopography of foam films, we showed that drainage via stratification in SDS films proceeds by the expansion of flat domains that are thinner than surrounding by a concentration-dependent step-size, and nonflat features (nanoridges and mesas) form at the moving front. Furthermore, stratifying SDS foam films show stepwise thinning, such that the step-size and terminal film thickness decrease with concentration. Here we visualize the nanotopography in protein films with high spatiotemporal resolution using IDIOM protocols to address two long-standing questions. Do protein foam films formulated with NaCas undergo drainage via stratification? Are thickness transitions and variations in protein foam films determined by intermicellar interactions and supramolecular oscillatory disjoining pressure? In contrast with foam films containing micellar SDS, we find that micellar NaCas foam films display just one step, nonflat and noncircular domains that expand without forming nanoridges and a terminal thickness that increases with NaCas concentration. We infer that the differences in adsorbing and self-assembling unimers triumph over any similarities in the structure and interactions of their micelles.

Emulsion-Based Delivery Systems to Enhance the Functionality of Bioactive Compounds: Towards the Use of Ingredients from Natural, Sustainable Sources

In recent years, the trend in the population towards consuming more natural and sustainable foods has increased significantly. This claim has led to the search for new sources of bioactive compounds and extraction methods that have less impact on the environment. Moreover, the formulation of systems to protect these compounds is also focusing on the use of ingredients of natural origin. This article reviews novel, natural alternative sources of bioactive compounds with a positive impact on sustainability. In addition, it also contains information on the most recent studies based on the use of natural (especially from plants) emulsifiers in the design of emulsion-based delivery systems to protect bioactive compounds. The properties of these natural-based emulsion-delivery systems, as well as their functionality, including in vitro and in vivo studies, are also discussed. This review provides relevant information on the latest advances in the development of emulsion delivery systems based on ingredients from sustainable natural sources.

Probing the Interfacial Properties of Oil-Water Interfaces Decorated with Ionizable, pH Responsive Silica Nanoparticles

Particle-stabilized emulsions (Pickering emulsions) have recently attracted significant attention in scientific studies and for technological applications. The interest stems from the ease of directly assembling the particles at interfaces and modulating the interfacial properties. In this paper, we demonstrate the formation of stable, practical emulsions leveraging the assembly of ionizable, pH responsive silica nanoparticles, surface-functionalized by a mixture of silanes containing amine/ammonium groups, which renders them positively charged. Using pH as the trigger, the assembly and the behavior of the emulsion are controlled by modulating the charges of the functional groups of the nanoparticle and the oil (crude oil). In addition to their tunable charge, the particular combination of silane coupling agents leads to stable particle dispersions, which is critical for practical applications. Atomic force microscopy and interfacial tension (IFT) measurements are used to monitor the assembly, which is controlled by both the electrostatic interactions between the particles and oil and the interparticle interactions, both of which are modulated by pH. Under acidic conditions, when the surfaces of the oil and the nanoparticles (NPs) are positively charged, the NPs are not attracted at the interface and there is no significant reduction in the IFT. In contrast, under basic conditions in which the oil carries a high negative charge and the amine groups on the silica are deprotonated while still positively charged because of the ammonium groups, the NPs assemble at the interface in a closely packed configuration yielding a jammed state with a high dilatational modulus. As a result, two oil droplets do not coalesce even when pushed against each other and the emulsion stability improves significantly. The study provides new insights into the directed assembly of nanoparticles at fluid interfaces relevant to several applications, including environmental remediation, catalysis, drug delivery, food technology, and oil recovery.

Understanding of the key factors influencing the properties of emulsions stabilized by sodium caseinate

Emulsions can be easily destabilized under various conditions during preparation and storage. Therefore, it is necessary to understand the factors that influence the stability of emulsions, which is essential for their subsequent studies. Sodium caseinate (CAS) is a well-used nutritional and functional ingredient in emulsion preparation due to its good solubility and emulsifying properties. CAS-stabilized emulsions can be considered good food emulsion delivery systems, but their applications are still limited under certain conditions due to their instability to creaming and aggregation. Therefore, the purpose of this review is to provide a complete overview of how different environmental stresses and processing conditions affect the stability of CAS-stabilized emulsions and how to improve their stability. Initially, the general properties of CAS as emulsifiers and the characterization of CAS-stabilized oil-in-water (O/W) emulsions were summarized. Second, the major instability mechanisms that operate in CAS-stabilized emulsions were presented. Furthermore, the general factors such as pH, emulsifier concentration, ionic strength, oxidation, and processing conditions, affecting the stability of CAS-stabilized O/W emulsion, were discussed. On this basis, the commonly used methods for evaluating emulsion stability are introduced. Finally, state-of-the-art strategies to improve CAS-based emulsion stability are also described and summarized. This review is expected to provide a theoretical basis for the future applications of CAS in food emulsions.

Nanoencapsulation of Thyme Essential Oils: Formulation, Characterization, Storage Stability, and Biological Activity

This study aimed to improve the effectiveness of Thymus capitatus and Thymus algeriensis essential oils (EOs), as food preservatives, through their encapsulation in different delivery systems (DSs), namely nanoemulsions and biopolymeric nanoparticles. DSs’ preparation is tailored to enhance not only physical stability but also resulting Eos’ antioxidant and antibacterial activities through different fabrication methods (high-pressure homogenization emulsification or antisolvent precipitation) and using different emulsifiers and stabilizers. DSs are characterized in terms of droplet size distribution, ζ-potential, and stability over time, as well as antioxidant and antibacterial activities of encapsulated EOs. The antioxidant activity was studied by the FRAP assay; the antibacterial activity was evaluated by the well diffusion method. EOs of different compositions were tested, namely two EOs extracted from Thymus capitatus, harvested from Tunisia during different periods of the year (TC1 and TC2), and one EO extracted from Thymus algeriensis (TA). The composition of TC1 was significantly richer in carvacrol than TC2 and TA. The most stable formulation was the zein-based nanoparticles prepared with TC1 and stabilized with maltodextrins, which exhibit droplet size, polydispersity index, ζ-potential, and encapsulation efficiency of 74.7 nm, 0.14, 38.7 mV, and 99.66%, respectively. This formulation led also to an improvement in the resulting antioxidant (60.69 µg/mg vs. 57.67 µg/mg for non-encapsulated TC1) and antibacterial (inhibition diameters varying between 12 and 33 mm vs. a range between 12 and 28 mm for non-encapsulated TC1) activities of EO. This formulation offers a promising option for the effective use of natural antibacterial bioactive molecules in the food industry against pathogenic and spoilage bacteria.

Effects of Proteins and Mineral Ions on the Physicochemical Properties of 1,3-Dioleoyl-2-Palmitoylglycerol Emulsion to Mimic a Liquid Infant Formula

Proteins and minerals in infant formula not only serve as nutrients, but also have important effects on the physical and chemical stability of emulsions. In this study, calcium carbonate (0 or 9.08 mM) and potassium chloride (0 or 15.96 mM), as representatives of divalent and monovalent minerals, were added to 1,3-dioleoyl-2-palmitoylglycerol (OPO) emulsions in different ratios (10:0, 9:1, 6:4, 5:5, and 0:10) of whey protein isolate (WPI) and sodium caseinate (CN). The influence of proteins and minerals on emulsion stability was investigated by analyzing particle size, zeta potential, creaming index, rheological properties, storage stability, and lipid oxidation. 1,3-dioleoyl-2-palmitoylglycerol (OPO) emulsions could be destabilized by adding Ca²⁺, as shown by the increase in particle size index, creaming index, and the decrease in zeta potential magnitude. Divalent ions could affect the electrostatic interactions between lipid droplets and the interactive effects of ion surface adsorption. In addition, the effect of different protein ratios on the physical stability of emulsions was not significant under the same ion-type conditions. In terms of chemical stability, higher oxidized values were found in emulsions stabilized with only CN than in those containing WPI. Our study showed that protein ratios and minerals played an important role in the stability of OPO emulsions, which might provide a reference for the development and utilization of liquid infant formula.

Influence of Carboxymethyl Cellulose on the Stability, Rheological Property, and in-vitro Digestion of Soy Protein Isolate (SPI)-Stabilized Rice Bran Oil Emulsion

In this study, carboxymethyl cellulose (CMC) was added to soybean protein isolate (SPI)-stabilized rice bran oil (RBO) emulsion to improve its physicochemical stability and free fatty acid (FFA) release characteristics. RBO emulsions stabilized by SPI and various contents of CMC were prepared and assessed by measuring zeta potential, particle size, transmission, and microstructure, the rheological properties were analyzed by dynamic shear rheometer. In addition, its chemical stability was characterized by a storage experiment, and the FFA release was explored by a simulated gastrointestinal tract (GIT) model. It showed that the negative charge of the droplets of RBO emulsion was increased with increasing CMC content. The decrease in transmission of SPI-stabilized RBO emulsion with increasing CMC content was due to the droplets not being free to move by the special network interaction and an increase in the viscosity. According to the determination of the reactive substances of lipid hydroperoxide and thiobarbituric acid during 30 days storage at 37°C, the chemical stability of the emulsion added with CMC was enhanced compared with the SPI-stabilized RBO emulsion. In-vitro digestion studies not only evaluated the structural changes of RBO emulsions at different stages, but also found that RBO emulsion with CMC showed a higher level of free fatty acids release in comparison with that without CMC. It indicated that the utilization of CMC can improve the bioavailability of RBO emulsions.

Encapsulated Escitalopram and Paroxetine Intranasal Co-Administration: In Vitro/In Vivo Evaluation

Depression is a common mental disorder. Its treatment with selective serotonin reuptake inhibitors (SSRIs) is effective only in a fraction of patients, and pharmacoresistance is increasing steadily. Intranasal (IN) drug delivery to the brain stands out as a promising strategy to improve current therapeutic approaches by operating as a shuttle to overcome the blood–brain barrier. This work aimed to simultaneously administer escitalopram and paroxetine by IN route to mice. For this purpose, three nanostructured lipid carriers (NLC1, NLC2, and BorNLC) and one nanoemulsion (NE) were tested for drug loading. After their characterization, investigation of their impact on nasal cell viability and SSRI permeability assays were performed, using a human nasal RPMI 2650 cell line in air–liquid interface. In vitro assays demonstrated that NLCs, including borneol (BorNLC), significantly increased escitalopram permeability (p < 0.01) and paroxetine recovery values (p < 0.05) in relation to the other formulations and non-encapsulated drugs. IN and intravenous (IV) pharmacokinetic studies performed in vivo with a single dose of 2.38 mg/kg demonstrated similar results for escitalopram brain-to-plasma ratios. IN administrations delayed escitalopram peak concentrations in the brain for 15–60 min and no direct nose-to-brain delivery was detected. However, encapsulation with BorNLC considerably decreased escitalopram exposure in the lungs (124 μg min/g) compared with free escitalopram by IN (168 μg min/g) and IV (321 μg min/g) routes. Surprisingly, BorNLC IN instillation increased concentration levels of paroxetine in the brain by five times and accelerated brain drug delivery. Once again, lung exposure was considerably lower with BorNLC (AUC_t = 0.433 μg min/g) than that with IV administration (AUC_t = 1.01 μg min/g) and non-encapsulated IN formulation (AUC_t = 2.82 μg min/g). Direct nose-to-brain delivery was observed for paroxetine IN administration with a direct transport percentage (DTP) of 56.9%. If encapsulated, it increases to 74.2%. These results clearly emphasize that nose-to-brain delivery and lung exposure depend on the formulation and on the characteristics of the drug under investigation. NLCs seem to be an advantageous strategy for nose-to-brain delivery of lipophilic molecules, since they reduce systemic and lung exposure, thereby decreasing adverse effects. For hydrophilic compounds, NLCs are particularly important to decrease lung exposure after IN administration.

Creaming behavior prediction of argan oil in water emulsion stabilized by lacto-fermentation: creaming index

BACKGROUND

In order to improve the taste acceptability of certain nutritional oils, it has been decided in this study to introduce them in an emulsion whose surfactant is casein, then to carry out a lacto-fermentation, leading to a dairy-like product with added nutritional value and health benefit. In this context, a plan of mixtures has been proposed for the preparation of emulsions based on argan oil, sodium caseinate and starch, with concentrations ranged between (10-20%) and (0-2%) and (0-1.5%) respectively. All emulsions were homogenized at two high stirring velocities (10,000-20,000 rpm) and two stirring times (5-20 min). The physical stability was assessed by visual analysis and microstructural measurements. The Creaming index was calculated for selected emulsions to predict their creaming behavior.

RESULTS

All emulsions showed a creaming behavior except one emulsion that required the highest values of all factors, which showed the highest creaming index with an average particle size of 11.27 μm. The absence or the variation of one or all factors led to various degrees of instabilities verified in all other emulsions. Due to the synergistic action of all parameters, the emulsion stability was attributed to the reduction of droplets size, the increase of continuous phase viscosity and the decrease of coalescence.

CONCLUSION

The parameters that played a major role in the stability of the emulsion consists of: stirring velocity and time, sodium caseinate/oil ratio and starch/sodium caseinate ratio. The underlying structure and the interaction of the fluid droplets within the solid like product is what holds the stability of the product against settling or separation during fermentation.

Effect of process parameters on emulsion stability and droplet size of pomegranate oil-in-water

The development of efficient emulsion is essential and requires a good understanding of the parameters that govern the formation and stability of the emulsion. The droplet size significantly affects the stability of the emulsion. In this study, the stability of pomegranate oil-in-water emulsions (0.5 to 7.0% v/v) was investigated using various emulsifiers in terms of droplet size and instability index during 16 days of storage. The Mastersizer and Lumisizer were used to measure the droplet size and instability index. It was observed that the minimum droplet size was achieved by using 0.3% carboxy methyl cellulose (5.37 μm) and maximum with 1.0/2.5% whey protein/maltodextrin (24.26 μm). The Lumisizer results during storage revealed the higher emulsion stability of carboxy methyl cellulose due to smaller droplet size and high thickness as compared to other emulsions studied. The findings of the present study would be useful for food applications to obtain fine and stable microcapsules.

Effect of nanoemulsion modification with chitosan and sodium alginate on the topical delivery and efficacy of the cytotoxic agent piplartine in 2D and 3D skin cancer models

Due to the limited options for topical management of skin cancer, this study aimed at developing and evaluating nanoemulsions (NE) for topical delivery of the cytotoxic agent piplartine (piperlongumine). NEs were modified with chitosan or sodium alginate, and the effects on the physicochemical properties, piplartine delivery and formulation efficacy were evaluated. The nanoemulsion droplets displayed similar size (96-112 nm), but opposite charge; the polysaccharides improved piplartine penetration into and across the skin (1.3-1.9-fold) in a similar manner, increasing the ratio "drug in the skin/receptor phase" by 1.4-1.5-fold compared to the plain NE and highlighting their relevance for cutaneous localization. Oleic acid addition to the chitosan-containing NE further increased drug penetration (~1.9-2.0-fold), as did increases in drug content from 0.5 to 1%. The cytotoxicity of piplartine was ~2.8-fold higher when the drug was incorporated in the chitosan-containing NE compared to its solution (IC50 = 14.6 μM) against melanoma cells. The effects of this nanocarrier on 3D melanoma tissues were concentration-related; at 1%, piplartine elicited marked epidermis destruction. These results support the potential applicability of the chitosan-modified nanoemulsion containing piplartine as a new strategy for local management of skin cancer.

Rambutan (Nephelium lappaceum) kernel olein as a non-hydrogenated fat component for developing model non-dairy liquid creamer: effect of emulsifier concentration, sterilization, and pH

In this work, the effects of the emulsifier concentration, sterilization process, and pH on the properties and stability of the model liquid creamer were evaluated. Applying diacetyl tartaric acid ester of mono- and diglycerides or DATEM at a concentration of 0.3% (w/w) in the presence of 2% (w/w) sodium caseinate produced stable model liquid creamers (10% (w/w) rambutan kernel olein) with a small particle size (Z-average ≈ 200 nm) and a narrow size distribution range (PDI < 0.24). These creamers were stable regarding creaming and coalescence, having non-flocculated particles and a constant flow behavior index (n) after sterilization using autoclaving (121 °C, 1.1 bar for 15 min) and during storage for 150 days at 25 °C. The model liquid creamers were unstable at pH values near the isoelectric point of caseinate (pH 4-5). However, these were stable after mixing with hot coffee solutions based on no observed feathering or sedimentation. The whitening performance of the model liquid creamers compared well with commercial ones. Non-hydrogenated fat-based model non-dairy liquid creamer was successfully formulated using rambutan kernel olein as a fat component. The results obtained in this study are useful for the possible application of fractionated rambutan kernel fat in food products.

QbD-driven development of intranasal lipid nanoparticles for depression treatment

Depression is a life-threatening psychiatric disorder and a multifactorial global public health concern. Current pharmacological treatments present limited efficacy, and are associated with several harmful side effects and development of pharmacoresistance mechanisms. Developing more effective therapeutic options is therefore a priority. This work aims at efficiently designing an antidepressant therapeutic surrogate relying on a dual strategy supported on lipid nanoparticles and intranasal delivery. For that purpose, the formulation was comprehensively optimized following a quality by design perspective. Critical quality attributes (CQAs) ranged from physicochemical to intranasal performance features. The optimized formulation was administered to mice in order to assess the antidepressive and anxiolytic effects by applying the forced swimming and marble-burying tests, respectively. A cross-analysis of the predictive models established for the set of 12 CQAs elicited the formulation containing similar proportion of solid and liquid lipids and lower surfactant concentration as the optimal one. Despite increasing the liquid lipid amount yielded smaller and more homogeneous particle size, and higher release rate, nanostructured lipid carriers (NLCs) provided an earlier and superior pig nasal mucosa permeability than nanoemulsions, along with better stability and cytotoxic profiles. Importantly, the intranasal delivery of the optimal lipid nanoparticle formulation reduced both depressive and anxiety-like behaviors, which positions these intranasal nanosystems in line with the hypothesis of provisioning timely and better acting antidepressant therapies.

Effect of protein type, concentration and oil droplet size on the formation of repulsively jammed elastic nanoemulsion gels

Rheology of sodium caseinate (SC) and whey protein isolate (WPI)-stabilized nanoemulsions (NEs) was investigated as a function of protein (1-5 wt%) and oil (30 and 40 wt%) concentration and storage time. For SC NEs, gel strength increased with an increase in protein and oil concentration and a decrease in droplet size and below a critical size transformed into a strong elastic gel that did not flow under gravity. Surprisingly, WPI NEs, although stable and had similar droplet size to SC NEs, did not form elastic gels. The stability of the NEs was studied for 3 months, and no significant change was observed. Considerable higher storage modulus (G') of SC NEs compared to WPI NEs was attributed to an increased effective droplet volume fraction (φeff) due to a thicker steric barrier of SC compared to WPI. The DLVO interdroplet potential was used to calculate the thickness of the charge cloud at an overall repulsive interaction of 1 kBT, which was added to the steric barrier to calculate the effective droplet size and φeff. At the highest φeff (0.79) for 5% SC NEs with 40% oil, the nanodroplets and associated repulsive barrier randomly jammed, leading to the formation of a strong elastic gel. For WPI NEs, maximum φeff was 0.57, leading to a lack of jamming and viscous fluid-like behaviour. Re-plotting G' with φeff for SC NEs with different protein concentration showed a linear trend followed by a rapid increase in G' at a critical φeff, confirming the transition from weak glassy region to strong randomly jammed structure. SC-stabilized repulsively jammed NE-gels could be used as a novel soft material where a lower oil volume fraction and long-term stability is required.

Caseinate-Stabilized Emulsions of Black Cumin and Tamanu Oils: Preparation, Characterization and Antibacterial Activity

Caseinate-stabilized emulsions of black cumin (Nigella sativa) and tamanu (Calophyllum inophyllum) oils were studied in terms of preparation, characterization, and antibacterial properties. The oils were described while using their basic characteristics, including fatty acid composition and scavenging activity. The oil-in-water (o/w) emulsions containing the studied oils were formulated, and the influence of protein stabilizer (sodium caseinate (CAS), 1-12 wt%), oil contents (5-30 wt%), and emulsification methods (high-shear homogenization vs sonication) on the emulsion properties were investigated. It was observed that, under both preparation methods, emulsions of small, initial droplet sizes were predominantly formed with CAS content that was higher than 7.5 wt%. Sonication was a more efficient emulsification procedure and was afforded emulsions with smaller droplet size throughout the entire used concentration ranges of oils and CAS when compared to high-shear homogenization. At native pH of ~ 6.5, all of the emulsions exhibited negative zeta potential that originated from the presence of caseinate. The antibacterial activities of both oils and their emulsions were investigated with respect to the growth suppression of common spoilage bacteria while using the disk diffusion method. The oils and selected emulsions were proven to act against gram positive strains, mainly against Staphylococcus aureus (S. aureus) and Bacillus cereus (B. cereus); regrettably, the gram negative species were fully resistant against their action.

Emulsion Formation and Stabilization by Biomolecules: The Leading Role of Cellulose

Emulsion stabilization by native cellulose has been mainly hampered because of its insolubility in water. Chemical modification is normally needed to obtain water-soluble cellulose derivatives. These modified celluloses have been widely used for a range of applications by the food, cosmetic, pharmaceutic, paint and construction industries. In most cases, the modified celluloses are used as rheology modifiers (thickeners) or as emulsifying agents. In the last decade, the structural features of cellulose have been revisited, with particular focus on its structural anisotropy (amphiphilicity) and the molecular interactions leading to its resistance to dissolution. The amphiphilic behavior of native cellulose is evidenced by its capacity to adsorb at the interface between oil and aqueous solvent solutions, thus being capable of stabilizing emulsions. In this overview, the fundamentals of emulsion formation and stabilization by biomolecules are briefly revisited before different aspects around the emerging role of cellulose as emulsion stabilizer are addressed in detail. Particular focus is given to systems stabilized by native cellulose, either molecularly-dissolved or not (Pickering-like effect).

Ultrasonic-Assisted Fabrication of Concentrated Triglyceride Nanoemulsions and Nanogels

In many food products such as gels, pastes, jellies, creams, sausages, and selected dressings or spreads, it is desirable to formulate concentrated triglyceride nanoemulsions so as to deliver lipophilic functional agents. In this study, the ability of ultrasonication to form nanoemulsions and nanogels containing high concentration of sunflower oil was investigated in the presence of sodium dodecyl sulfate (SDS) as a surfactant. The influence of SDS and oil concentration and duration of sonication on the physical stability, mean droplet diameter, and rheological properties of emulsions were determined. Ultrasonication for up to 9 min was highly effective on fabrication of stable nanoemulsions (an average droplet size of 158-171 nm) at low oil/surfactant ratio (10:0.7). The viscosity and storage modulus increased with decreasing the droplet size particularly at higher oil concentrations. The viscous nanoemulsions (containing 60, 50, and 40 wt % oil) transformed into viscoelastic gels when sonicated for 3, 9, and 30 min, respectively. On the basis of the findings of the present study, such textural and rheological modifications, resulted from droplet size decreasing, could be potentially useful in designing reduced fat gel-like products.

β-Carotene nanodispersions synthesis by three-component stabilizer system using mixture design

In current research, simple centroid mixture design was applied to evaluate the interaction effects between three selected food grade stabilizers, namely, Tween 80, gelatine and pectin as stabilizing system in the formation of carotenoid nanoparticles through solvent displacement process. Both, particle size and β-carotene loss of produced nanodispersions, as selected response factors, special cubic regression models with acceptable determination coefficient (>90%) was obtained. The multiple response optimization analysis showed that the overall optimum concentration for stabilizers will be 35% w/w Tween 80, 46% w/w gelatine and 19% w/w pectin, which led to the production of β-carotene nanoparticles of spherical shape with minimum particle size of 155.8 nm and carotenoids loss of 25.3% w/w.

Colloidal properties of sodium caseinate-stabilized nanoemulsions prepared by a combination of a high-energy homogenization and evaporative ripening methods

Nanoemulsions stabilized by sodium caseinate (NaCas) were prepared using a combination of a high-energy homogenization and evaporative ripening methods. The effects of protein concentration and sucrose addition on physical properties were analyzed by dynamic light scattering (DLS), Turbiscan analysis, confocal laser scanning microscopy (CLSM) and small angle X-ray scattering (SAXS). Droplets sizes were smaller (~100nm in diameter) than the ones obtained by other methods (200 to 2000nm in diameter). The stability behavior was also different. These emulsions were not destabilized by creaming. As droplets were so small, gravitational forces were negligible. On the contrary, when they showed destabilization the main mechanism was flocculation. Stability of nanoemulsions increased with increasing protein concentrations. Nanoemulsions with 3 or 4wt% NaCas were slightly turbid systems that remained stable for at least two months. According to SAXS and Turbiscan results, aggregates remained in the nano range showing small tendency to aggregation. In those systems, interactive forces were weak due to the small diameter of flocs.