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Abbasi S, Rafati A, Hosseini SMH, Roohinejad S, Hashemi S, Hashemi Gahruie H, Rashidinejad A. The internal aqueous phase gelation improves the viability of probiotic cells in a double water/oil/water emulsion system. Food Sci Nutr 2023; 11:5978-5988. [PMID: 37823133 PMCID: PMC10563674 DOI: 10.1002/fsn3.3532] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2022] [Revised: 06/08/2023] [Accepted: 06/16/2023] [Indexed: 10/13/2023] Open
Abstract
This research studied the viability of probiotic bacterium Lactobacillus plantarum (L. plantarum) encapsulated in the internal aqueous phase (W 1) of a water-in-oil-in-water (W 1/O/W 2) emulsion system, with the help of gelation and different gelling agents. Additionally, the physicochemical, rheological, and microstructural properties of the fabricated emulsion systems were assessed over time under the effect of W 1 gelation. The average droplet size and zeta potential of the control system and the systems fabricated using gelatin, alginate, tragacanth gum, and carrageenan were 14.7, 12.0, 5.1, 6.4, and 7.3 μm and - 21.1, -34.1, -46.2, -38.3, and -34.7 mV, respectively. The results showed a significant increase in the physical stability of the system and encapsulation efficiency of L. plantarum after the W 1 gelation. The internal phase gelation significantly increased the viability of bacteria against heat and acidic pH, with tragacanth gum being the best gelling agent for increasing the viability of L. plantarum (28.05% and 16.74%, respectively). Apparent viscosity and rheological properties of emulsions were significantly increased after the W 1 gelation, particularly in those jellified with alginate. Overall, L. plantarum encapsulation in W 1/O/W 2 emulsion, followed by the W 1 gelation using tragacanth gum as the gelling agent, could increase both stability and viability of this probiotic bacteria.
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Affiliation(s)
- Shahrokh Abbasi
- Food Science and Technology DepartmentIslamic Azad UniversitySarvestanIran
| | - Alireza Rafati
- Food Science and Technology DepartmentIslamic Azad UniversitySarvestanIran
| | | | - Shahin Roohinejad
- Burn and Wound Healing Research CenterShiraz University of Medical SciencesShirazIran
| | - Seyedeh‐Sara Hashemi
- Burn and Wound Healing Research CenterShiraz University of Medical SciencesShirazIran
| | - Hadi Hashemi Gahruie
- Department of Food Science and Technology, School of AgricultureShiraz UniversityShirazIran
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Katsouli M, Tzia C. O1/W/O2 nanoemulsions and emulsions based on extra virgin olive oil produced by ultrasound-assisted homogenization process: Characterization of structure, physical and encapsulation efficiency. J DISPER SCI TECHNOL 2022. [DOI: 10.1080/01932691.2022.2035235] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Maria Katsouli
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, Zografou, Greece
| | - Constantina Tzia
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, Zografou, Greece
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Zhi Z, Liu R, Wang W, Dewettinck K, Van Bockstaele F. Recent progress in oil-in-water-in-oil (O/W/O) double emulsions. Crit Rev Food Sci Nutr 2022; 63:6196-6207. [PMID: 35081829 DOI: 10.1080/10408398.2022.2029346] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Oil-in-water-in-oil (O/W/O) double emulsions are recognized as an advanced design route for oil structuring that shows promising applications in the pharmaceutical, cosmetic, and food fields. This review summarizes the main research advances of O/W/O double emulsions over the past two decades. It mainly focuses on understanding the preparation strategies, stabilization mechanism, and potential applications of O/W/O double emulsions. Several emulsification strategies are discussed, including traditional two-step emulsification method, phase-inversion approach, membrane emulsification, and microfluidic emulsification. Further, the role of interfacial stabilizers and viscosity in the stability of O/W/O double emulsions will be discussed with a focus on synthetic emulsifiers, natural biopolymer sand solid particles for achieving this purpose. Additionally, analytical methods for evaluating the stability of O/W/O double emulsions, such as advanced microscopy, rheology, and labeling assay are reviewed taking into account potential limitations of these characterization techniques. Moreover, possible innovative food applications are highlighted, such as simulating fat substitutes to decrease the trans- or saturated fatty acid content and developing novel delivery and encapsulation systems. This review paves a solid way for the exploration of O/W/O double emulsions toward large-scale implementation within the food industry.
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Affiliation(s)
- Zijian Zhi
- Food Structure and Function (FSF) Research Group, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Gent, Belgium
| | - Rui Liu
- Food Structure and Function (FSF) Research Group, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Gent, Belgium
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China
| | - Wenjun Wang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Koen Dewettinck
- Food Structure and Function (FSF) Research Group, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Gent, Belgium
| | - Filip Van Bockstaele
- Food Structure and Function (FSF) Research Group, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Gent, Belgium
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4
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Designing delivery systems for functional ingredients by protein/polysaccharide interactions. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2021.12.007] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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Zhao GX, Zhu LJ, Li H, Liu XY, Yang LN, Wang SN, Liu H, Ma T. A hierarchical emulsion system stabilized by soyasaponin emulsion droplets. Food Funct 2021; 12:10571-10580. [PMID: 34581363 DOI: 10.1039/d1fo01607e] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Oil/water (O/W) emulsion droplets coated with soyasaponin (Ssa) were used as emulsifiers to prepare emulsions with hierarchical configurations (2.82 μm). Ssa is a natural triterpenoid with amphiphilic properties and an excellent emulsifying activity. Stable O/W emulsions were prepared and characterized using an ultrasonic method at a Ssa concentration of 2.5 wt%. The resultant hierarchical emulsions were further prepared using O/W droplets as emulsifiers. It was observed that the stability of the hierarchical emulsions changed with alterations to the ratio of O/W droplets to the oil phase. As the number of droplets increased, the more the surface area of the hierarchical emulsion was covered. Additional observations included a decreased particle size, increased negative charge and viscoelastic behavior, and enhanced emulsion stability. The emulsion was most stable when the O/W droplet addition was 29%. The addition of O/W droplets continued to increase, and there was an imbalance in the ratio of O/W droplets to the oil phase; the excess O/W droplets induced instability in the emulsion, resulting in a degradation of the emulsion quality. We monitored hierarchical emulsions with different concentrations of emulsifiers for 30 days, and the results indicated that hierarchical emulsions could meet the demand for long-term storage. This provides a new theoretical basis for the construction and application of complex emulsion systems.
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Affiliation(s)
- Guo-Xiu Zhao
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning, 121013, China.
| | - Li-Jie Zhu
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning, 121013, China.
| | - He Li
- National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University, Beijing 100048, China.
| | - Xiu-Ying Liu
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning, 121013, China.
| | - Li-Na Yang
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning, 121013, China.
| | - Sheng-Nan Wang
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning, 121013, China.
| | - He Liu
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning, 121013, China.
| | - Tao Ma
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning, 121013, China.
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Yang J, Zhou Q, Huang Z, Gu Z, Cheng L, Qiu L, Hong Y. Mechanisms of in vitro controlled release of astaxanthin from starch-based double emulsion carriers. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106837] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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7
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Katsouli M, Giannou V, Tzia C. Enhancement of physicochemical and encapsulation stability of O 1/W/O 2 multiple nanoemulsions loaded with coenzyme Q 10 or conjugated linoleic acid by incorporating polyphenolic extract. Food Funct 2021; 11:8878-8892. [PMID: 32986051 DOI: 10.1039/d0fo01707h] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
Multiple O1/W/O2 nanoemulsions and O1/W nanoemulsions fortified with CLA or CoQ10 were produced using extra virgin olive or olive pomace oil and were also incorporated with polyphenols extracted from olive kernel to enhance their kinetic and chemical stability. They were prepared using a high-speed ultrasonic homogenizer. Specifically, nanoemulsions with 6 wt% lipid phase and 6 wt% non-ionic emulsifier (Tween 40) were produced and they demonstrated a droplet diameter >200 nm and high encapsulation stability during 30 days of storage at 4 °C or 25 °C. The incorporation of CLA or CoQ10 and polyphenolic compounds facilitated the homogenization of emulsions, reducing the droplet size and enhancing their chemical stability, and their bioactive retention values were >79%. O1/W/O2 nanoemulsions were produced using a mixture of non-ionic emulsifiers (Span 20 and Tween 40) and the O1/W enriched nanoemulsion as the dispersed phase. All multiple emulsions showed a bimodal droplet size distribution and Newtonian behavior while polyphenols facilitated their homogenization. Both vegetable oils resulted in samples with high kinetic and chemical stability; the bioactive retention values were found to be >80% at the end of 30 days of storage at 4 °C or 25 °C. Extra virgin olive oil resulted in more stable nanoemulsions in regards to kinetic and chemical stability at 4 °C, showing limited creaming and sedimentation boundary. Multiple nanoemulsions with the lowest initial droplet size presented the lowest droplet diameter growth and phase separation and the highest retention values. By comparing O1/W nanoemulsions and O1/W/O2 nanoemulsions, we noted that the reduction in the total phenolic content and antioxidant activity during storage was higher in the O1/W type. However, both delivery systems protected CLA and CoQ10 presenting high retention during storage. FTIR spectra before and after ultrasonic homogenization indicated that the sonication process did not significantly affect the lipid phase of O1/W/O2 nanoemulsions.
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Affiliation(s)
- M Katsouli
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, 5 Iroon Polytechniou St., 15780, Zografou, Greece.
| | - V Giannou
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, 5 Iroon Polytechniou St., 15780, Zografou, Greece.
| | - C Tzia
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, 5 Iroon Polytechniou St., 15780, Zografou, Greece.
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Liu R, Lv Z, Liu X, Huang W, Pan S, Yin R, Yu L, Li Y, Zhang Y, Zhang S, Lu R, Li Y, Li S. Improved delivery system for celastrol-loaded magnetic Fe 3O 4/α-Fe 2O 3 heterogeneous nanorods: HIF-1α-related apoptotic effects on SMMC-7721 cell. MATERIALS SCIENCE & ENGINEERING. C, MATERIALS FOR BIOLOGICAL APPLICATIONS 2021; 125:112103. [PMID: 33965112 DOI: 10.1016/j.msec.2021.112103] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/06/2020] [Revised: 03/21/2021] [Accepted: 03/31/2021] [Indexed: 02/06/2023]
Abstract
Fe3O4/α-Fe2O3 heterogeneous nanorods were prepared by a rapid combustion method with α-FeOOH nanorods as precursors. Fe3O4/α-Fe2O3 heterogeneous nanorods with a saturation magnetization of 33.2 emu·g-1 were obtained using 30 mL of absolute ethanol at a calcination temperature of 300 °C. Their average length was around 140 nm, and average diameter was about 20 nm. To improve the dispersion characteristics of the Fe3O4/α-Fe2O3 heterogeneous nanorods in aqueous solution, citric acid and PEG were applied to modify the nanorod surface via the Mitsunobu reaction. The results showed that the hydrodynamic size range of Fe3O4/α-Fe2O3/CA-PEG-celastrol was 250-500 nm, the surface potential was -15 mV, and the saturation magnetization was approximately 23 emu·g-1. The drug loading capacity of Fe3O4/α-Fe2O3/CA-PEG was larger than the non-PEG modified version. Fe3O4/α-Fe2O3/CA-PEG-celastrol had slow-release characteristics and was sensitive to changes in pH. Application of a magnetic field significantly promoted the inhibition of SMMC-7721 human liver cancer cell growth after treatment with Fe3O4/α-Fe2O3/CA-PEG-celastrol. Celastrol and Fe3O4/α-Fe2O3/CA-PEG-celastrol increased the production of reactive oxygen species in SMMC-7721 cells and promoted apoptosis and apoptosis-related proteins (p53, Bax, Bcl-2) were also changed. In addition, the expression of hypoxia-inducible factor 1α (HIF-1α) was enhanced. We may conclude that celastrol-loaded magnetic Fe3O4/α-Fe2O3 heterogeneous nanorods may be applied in the chemotherapy of human cancer with good biocompatibility and delivery.
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Affiliation(s)
- Ruijiang Liu
- School of Pharmacy, Jiangsu University, Zhenjiang 212013, PR China
| | - Zhixiang Lv
- The People's Hospital of Danyang, Zhenjiang 212300, PR China
| | - Xiao Liu
- School of Pharmacy, Jiangsu University, Zhenjiang 212013, PR China
| | - Wei Huang
- School of Pharmacy, Jiangsu University, Zhenjiang 212013, PR China
| | - Shuai Pan
- School of Pharmacy, Jiangsu University, Zhenjiang 212013, PR China
| | - Ruitong Yin
- School of Pharmacy, Jiangsu University, Zhenjiang 212013, PR China
| | - Lulu Yu
- School of Pharmacy, Jiangsu University, Zhenjiang 212013, PR China
| | - You Li
- School of Pharmacy, Jiangsu University, Zhenjiang 212013, PR China
| | - Yanling Zhang
- School of Pharmacy, Jiangsu University, Zhenjiang 212013, PR China
| | - Shaoshuai Zhang
- School of Pharmacy, Jiangsu University, Zhenjiang 212013, PR China
| | - Rongzhu Lu
- School of Medicine, Jiangsu University, Zhenjiang 212013, PR China
| | - Yongjin Li
- School of Medicine, Jiangsu University, Zhenjiang 212013, PR China.
| | - Shasha Li
- Affiliated Kunshan Hospital, Jiangsu University, Suzhou 215300, PR China.
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Yang J, Gu Z, Cheng L, Li Z, Li C, Ban X, Hong Y. Preparation and stability mechanisms of double emulsions stabilized by gelatinized native starch. Carbohydr Polym 2021; 262:117926. [PMID: 33838805 DOI: 10.1016/j.carbpol.2021.117926] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2020] [Revised: 03/02/2021] [Accepted: 03/07/2021] [Indexed: 01/11/2023]
Abstract
Double emulsions are promising carrier systems for foods, pharmaceuticals, and cosmetics. However, their limited stability hinders their practical applications. We used gelatinized starch to develop stable double emulsions as carrier materials. The oil/water/water (O/W/W) double emulsions were formed by 5 wt% native corn starch, while oil/water/oil (O/W/O) double emulsions were formed by 7 wt% native corn starch and high-amylose starch with 60 % and 75 % amylose contents investigated by optical microscopy. Furthermore, the storage stability of double emulsions was revealed by droplet size distribution, microstructure, backscattering, rheological profiles, and low-field nuclear magnetic resonance (LF-NMR) imaging. Results confirmed that the O/W/O double emulsions stabilized by 7 wt% native corn starch had a smaller mean droplet size (11.400 ± 0.424 μm) and excellent storage stability (14 days) than O/W/W and O/W/O double emulsions prepared with high-amylose starch. Such unique double emulsions prepared with gelatinized native corn starch are good candidates of carrier materials.
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Affiliation(s)
- Jie Yang
- Key Laboratory of Synergetic and Biological Colloids, Ministry of Education, Wuxi, 214122, Jiangsu Province, China; Qingdao Special Food Research Institute, Qingdao, 266109, Shandong Province, China; School of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu Province, China
| | - Zhengbiao Gu
- Key Laboratory of Synergetic and Biological Colloids, Ministry of Education, Wuxi, 214122, Jiangsu Province, China; Qingdao Special Food Research Institute, Qingdao, 266109, Shandong Province, China; School of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu Province, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, 214122, Jiangsu Province, China
| | - Li Cheng
- Key Laboratory of Synergetic and Biological Colloids, Ministry of Education, Wuxi, 214122, Jiangsu Province, China; Qingdao Special Food Research Institute, Qingdao, 266109, Shandong Province, China; School of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu Province, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, 214122, Jiangsu Province, China
| | - Zhaofeng Li
- Key Laboratory of Synergetic and Biological Colloids, Ministry of Education, Wuxi, 214122, Jiangsu Province, China; Qingdao Special Food Research Institute, Qingdao, 266109, Shandong Province, China; School of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu Province, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, 214122, Jiangsu Province, China
| | - Caiming Li
- Key Laboratory of Synergetic and Biological Colloids, Ministry of Education, Wuxi, 214122, Jiangsu Province, China; Qingdao Special Food Research Institute, Qingdao, 266109, Shandong Province, China; School of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu Province, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, 214122, Jiangsu Province, China
| | - Xiaofeng Ban
- Key Laboratory of Synergetic and Biological Colloids, Ministry of Education, Wuxi, 214122, Jiangsu Province, China; Qingdao Special Food Research Institute, Qingdao, 266109, Shandong Province, China; School of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu Province, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, 214122, Jiangsu Province, China
| | - Yan Hong
- Key Laboratory of Synergetic and Biological Colloids, Ministry of Education, Wuxi, 214122, Jiangsu Province, China; Qingdao Special Food Research Institute, Qingdao, 266109, Shandong Province, China; School of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu Province, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, 214122, Jiangsu Province, China.
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Guo J, Jiang J, Gu X, Li X, Liu T. Encapsulation of β-carotene in calcium alginate hydrogels templated by oil-in-water-in-oil (O/W/O) double emulsions. Colloids Surf A Physicochem Eng Asp 2021. [DOI: 10.1016/j.colsurfa.2020.125548] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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Raviadaran R, Ng MH, Manickam S, Chandran D. Ultrasound-assisted production of palm oil-based isotonic W/O/W multiple nanoemulsion encapsulating both hydrophobic tocotrienols and hydrophilic caffeic acid with enhanced stability using oil-based Sucragel. ULTRASONICS SONOCHEMISTRY 2020; 64:104995. [PMID: 32106064 DOI: 10.1016/j.ultsonch.2020.104995] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/20/2019] [Revised: 01/29/2020] [Accepted: 01/30/2020] [Indexed: 06/10/2023]
Abstract
In this work, the effects of thickeners and tonicity towards producing stable palm oil-based water-in-oil-in-water (W/O/W) multiple nanoemulsion using ultrasound and microfluidizer were investigated. Palm oil, Sucragel, polyglycerol polyricinoleate, Tween 80, Xanthan gum, and NaCl were used. W/O/W was formed under the optimized conditions of ultrasound at 40% amplitude and for 180 s of irradiation time, whereas for the microfluidizer, the optimized conditions were 350 bar and 8 cycles. This is the first work that successfully utilized Sucragel (oil-based thickener) in imparting enhanced stability in W/O/W. W/O/W with isotonic stabilization produced the lowest change in the mean droplet diameter (MDD), NaCl concentration, and water content by 1.5%, 2.6%, and 0.4%, respectively, due to reduced water movement. The final optimized W/O/W possessed MDD and dispersity index of 175.5 ± 9.8 and 0.232 ± 0.012, respectively. The future direction of formulating stable W/O/W would be by employing oil phase thickeners and isotonicity. The observed ~12 times lesser energy consumed by ultrasound than microfluidizer to generate a comparable droplet size of ~235 nm, further confirms its potential in generating the droplets energy-efficiently.
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Affiliation(s)
- Revathi Raviadaran
- Department of Chemical and Environmental Engineering, Faculty of Science and Engineering, University of Nottingham Malaysia, Jalan Broga, 43500 Semenyih, Selangor Darul Ehsan, Malaysia; Malaysian Palm Oil Board, No. 6, Persiaran Institusi, Bandar Baru Bangi, 43000 Kajang, Selangor, Malaysia
| | - Mei Han Ng
- Malaysian Palm Oil Board, No. 6, Persiaran Institusi, Bandar Baru Bangi, 43000 Kajang, Selangor, Malaysia
| | - Sivakumar Manickam
- Department of Chemical and Environmental Engineering, Faculty of Science and Engineering, University of Nottingham Malaysia, Jalan Broga, 43500 Semenyih, Selangor Darul Ehsan, Malaysia.
| | - Davannendran Chandran
- Sunway University, No. 5, Jalan Universiti, Bandar Sunway, 47500 Subang Jaya, Selangor, Malaysia
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Stasse M, Laurichesse E, Ribaut T, Anthony O, Héroguez V, Schmitt V. Formulation of concentrated oil-in-water-in-oil double emulsions for fragrance encapsulation. Colloids Surf A Physicochem Eng Asp 2020. [DOI: 10.1016/j.colsurfa.2020.124564] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Evaluating the Stability of Double Emulsions—A Review of the Measurement Techniques for the Systematic Investigation of Instability Mechanisms. COLLOIDS AND INTERFACES 2020. [DOI: 10.3390/colloids4010008] [Citation(s) in RCA: 43] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Abstract
Double emulsions are very promising for various applications in pharmaceutics, cosmetics, and food. Despite lots of published research, only a few products have successfully been marketed due to immense stability problems. This review describes approaches on how to characterize the stability of double emulsions. The measurement methods are used to investigate the influence of the ingredients or the process on the stability, as well as of the environmental conditions during storage. The described techniques are applied either to double emulsions themselves or to model systems. The presented analysis methods are based on microscopy, rheology, light scattering, marker detection, and differential scanning calorimetry. Many methods for the characterization of double emulsions focus only on the release of the inner water phase or of a marker encapsulated therein. Analysis methods for a specific application rarely give information on the actual mechanism, leading to double emulsion breakage. In contrast, model systems such as simple emulsions, microfluidic emulsions, or single-drop experiments allow for a systematic investigation of diffusion and coalescence between the individual phases. They also give information on the order of magnitude in which they contribute to the failure of the overall system. This review gives an overview of various methods for the characterization of double emulsion stability, describing the underlying assumptions and the information gained. With this review, we intend to assist in the development of stable double emulsion-based products.
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Heat Stability of Differently Stabilized Solid Lipid Nanoparticles in the Presence of Excess Bulk Phase Protein. FOOD BIOPHYS 2019. [DOI: 10.1007/s11483-019-09588-w] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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15
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Zhang W, Zhang L, Zhu D, Wu Y, Qin Y, Ou W, Song L, Zhang Q. Influence of composition on the encapsulation properties of P/O/W multiple emulsions for Vitamin C. J DISPER SCI TECHNOL 2018. [DOI: 10.1080/01932691.2018.1527228] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Wanping Zhang
- School of Perfume and Aroma Technology, Shanghai Institute of Technology , Shanghai , People’s Republic of China
| | - Liaoyuan Zhang
- School of Perfume and Aroma Technology, Shanghai Institute of Technology , Shanghai , People’s Republic of China
| | - Dan Zhu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology , Shanghai , People’s Republic of China
| | - Yiwei Wu
- School of Physical Science and Technology, Shanghaitech University , Shanghai , People’s Republic of China
| | - Yubo Qin
- School of Perfume and Aroma Technology, Shanghai Institute of Technology , Shanghai , People’s Republic of China
| | - Wenhua Ou
- School of Perfume and Aroma Technology, Shanghai Institute of Technology , Shanghai , People’s Republic of China
| | - Lili Song
- School of Perfume and Aroma Technology, Shanghai Institute of Technology , Shanghai , People’s Republic of China
| | - Qianjie Zhang
- School of Perfume and Aroma Technology, Shanghai Institute of Technology , Shanghai , People’s Republic of China
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Estrada-Fernández A, Román-Guerrero A, Jiménez-Alvarado R, Lobato-Calleros C, Alvarez-Ramirez J, Vernon-Carter E. Stabilization of oil-in-water-in-oil (O1/W/O2) Pickering double emulsions by soluble and insoluble whey protein concentrate-gum Arabic complexes used as inner and outer interfaces. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2017.10.006] [Citation(s) in RCA: 45] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Encapsulation of Nicardipine Hydrochloride and Release from Biodegradable Poly(D,L-lactic-co-glycolic acid) Microparticles by Double Emulsion Process: Effect of Emulsion Stability and Different Parameters on Drug Entrapment. Int J Biomater 2017; 2017:1743765. [PMID: 29250113 PMCID: PMC5698826 DOI: 10.1155/2017/1743765] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2017] [Revised: 09/26/2017] [Accepted: 10/18/2017] [Indexed: 11/27/2022] Open
Abstract
Poly(D,L-lactic-co-glycolic acid) (PLGA) is an important material used in drug delivery when controlled release is required. The purpose of this research is to design and characterize PLGA microparticles (PLGA MPs) implants for the controlled release of nicardipine hydrochloride (NCH) in vitro. This study used the water-in-oil-in-water (w1/o/w2) double emulsion and solvent diffusion/evaporation approach to prepare PLGA MPs. Optimal processing conditions were found, such as polymer content, surfactant type, stabilizer concentration, inner and outer aqueous phase volumes, and stirring speed. The PLGA MPs for use as nicardipine hydrochloride (NCH) loading and release had spherical morphology, and the average diameter was smaller than 5.20 ± 0.25 μm. The release kinetics were modeled to elucidate the possible mechanism of drug release. In vitro release studies indicated that the NCH release rate is slow and continuous. PLGA MPs are an interesting alternative drug delivery system, especially for use with NCH for biomedical applications.
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Muschiolik G, Dickinson E. Double Emulsions Relevant to Food Systems: Preparation, Stability, and Applications. Compr Rev Food Sci Food Saf 2017; 16:532-555. [DOI: 10.1111/1541-4337.12261] [Citation(s) in RCA: 210] [Impact Index Per Article: 30.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2017] [Revised: 02/20/2017] [Accepted: 02/21/2017] [Indexed: 12/27/2022]
Affiliation(s)
| | - Eric Dickinson
- School of Food Science and Nutrition; Univ. of Leeds; LS2 9JT Leeds United Kingdom
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Luo S, Zhang C, Hu L, Zhang Z, Niu Y, Zhang W. Stability and rheology of three types of W/O/W multiple emulsions emulsified with lecithin. J DISPER SCI TECHNOL 2017. [DOI: 10.1080/01932691.2016.1259074] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Shaoqiang Luo
- Infinitus (China) Company Limited, Guangdong Jiangmen, People’s Republic of China
| | - Chen Zhang
- Infinitus (China) Company Limited, Guangdong Jiangmen, People’s Republic of China
| | - Liuyun Hu
- Infinitus (China) Company Limited, Guangdong Jiangmen, People’s Republic of China
| | - Zhiwei Zhang
- Shanghai Jointvace Company Limited, Shanghai, People’s Republic of China
| | - Yulian Niu
- Shanghai Jointvace Company Limited, Shanghai, People’s Republic of China
| | - Wanping Zhang
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, People’s Republic of China
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20
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Jiang P, Xiang D, Wang X. Effect of Different Treatment on the Properties of Coconut Milk Emulsions. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2016. [DOI: 10.3136/fstr.22.83] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Peipei Jiang
- Food Science Research Group, Food Science College, Hainan University
| | - Dong Xiang
- Food Science Research Group, Food Science College, Hainan University
| | - Xibin Wang
- Food Science Research Group, Food Science College, Hainan University
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