1
|
Guo H, Zions VS, Law BA, Hewitt KC. Potential of Raman-Reflectance Combination in Quantifying Liver Steatosis and Fat Droplet Size: Evidence From Monte Carlo Simulations and Phantom Studies. JOURNAL OF BIOPHOTONICS 2024; 17:e202400156. [PMID: 39223068 DOI: 10.1002/jbio.202400156] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/14/2024] [Revised: 08/07/2024] [Accepted: 08/08/2024] [Indexed: 09/04/2024]
Abstract
This study explores a combined strategy of Raman and reflectance spectroscopy for quantifying liver fat content and fat droplet size, crucial in assessing donor livers. By using Monte Carlo simulations and experimental setups with oil-in-water phantoms, our findings indicate that Raman scattering can solely differentiate between varying fat contents. At the same time, reflectance intensity is influenced by both fat content and oil droplet size, with a more pronounced sensitivity to fat droplet size. This study demonstrates the efficacy of combined Raman and reflectance spectroscopy in assessing liver steatosis and fat droplet size, potentially aiding in assessing donor livers for transplantation.
Collapse
Affiliation(s)
- Hao Guo
- Department of Physics and Atmospheric Science, Dalhousie University, Halifax, Nova Scotia, Canada
- Department of Medical Physics, Nova Scotia Health Authority, Halifax, Nova Scotia, Canada
| | - Vanessa S Zions
- Fisheries and Oceans Canada, Bedford Institute of Oceanography, Dartmouth, Nova Scotia, Canada
| | - Brent A Law
- Fisheries and Oceans Canada, Bedford Institute of Oceanography, Dartmouth, Nova Scotia, Canada
| | - Kevin C Hewitt
- Department of Physics and Atmospheric Science, Dalhousie University, Halifax, Nova Scotia, Canada
| |
Collapse
|
2
|
Fernandes JM, Araújo JF, Gonçalves RFS, Vicente AA, Pinheiro AC. Emulsions vs excipient emulsions as α-tocopherol delivery systems: Formulation optimization and behaviour under in vitro digestion. Food Res Int 2024; 192:114743. [PMID: 39147549 DOI: 10.1016/j.foodres.2024.114743] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2023] [Revised: 07/04/2024] [Accepted: 07/08/2024] [Indexed: 08/17/2024]
Abstract
Oil-in-water emulsions (EM) have been extensively used for the encapsulation of lipophilic bioactive compounds and posterior incorporation into food matrices to obtain functional foods. Conversely, novel excipient oil-in-water emulsions (EXC) present identical composition and structure as EM, albeit are not bioactive by themselves since no bioactive compound is encapsulated. Instead, EXC aims at improving the bioavailability of foods' natural bioactive compounds upon co-ingestion with nutrient-rich foods. In this work, EM and EXC were produced and their stability and functionality as delivery systems for α-tocopherol compared. Emulsions were formulated with corn oil and lecithin, and their composition was optimized using experimental designs. Formulations produced with 3 % lecithin and 5 % oil attained smallest particles sizes with the lowest polydispersity index of all tested formulations and remained stable up to 60 days. Encapsulation of α-tocopherol did not have a significative impact on the structural properties of the particles produced with the same composition. α-tocopherol stability during in vitro digestion was superior in EM regardless the processing methodology (EM stability < 50 %, EXC stability < 29 %), indicating that EM offered greater protection against the digestive environment. α-tocopherol's bioaccessibility was significantly increased when encapsulated or when digested with added excipient emulsions (82-92 % and 87-90 % for EM and EXC, respectively). In conclusion, EM were more efficient vehicles for the selected bioactive compound, however, the good results obtained with EXC imply that excipient emulsions have a great potential for applications on foods to improve their natural bioactive compounds' bioavailability without the need of further processing.
Collapse
Affiliation(s)
- J M Fernandes
- Centre of Biological Engineering, University of Minho Braga, Portugal.
| | - J F Araújo
- Centre of Biological Engineering, University of Minho Braga, Portugal
| | - R F S Gonçalves
- Centre of Biological Engineering, University of Minho Braga, Portugal
| | - A A Vicente
- Centre of Biological Engineering, University of Minho Braga, Portugal; LABBELS -Associate Laboratory, Braga/Guimarães, Portugal
| | - A C Pinheiro
- Centre of Biological Engineering, University of Minho Braga, Portugal; LABBELS -Associate Laboratory, Braga/Guimarães, Portugal.
| |
Collapse
|
3
|
Wang Q, Rao Z, Jiang L, Lei X, Zhao J, Lei L, Zeng K, Ming J. The assembly mechanism of Zein/EGCG/PEG nanoparticles in a water system and their adsorption behavior at the oil-water interface. Food Chem 2024; 463:141051. [PMID: 39241419 DOI: 10.1016/j.foodchem.2024.141051] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2024] [Revised: 08/10/2024] [Accepted: 08/28/2024] [Indexed: 09/09/2024]
Abstract
In this study, the self-assembly mechanism of Zein/(-)-epigallocatechin-3-gallate/polyethylene glycol (Zein/EGCG/PEG) composite nanoparticles and their interface adsorption behavior at the oil-water interface were investigated by coarse-grained molecular dynamics simulation. Fourier transform infrared spectroscopy and conformation analysis demonstrated that there were electrostatic and hydrogen bond interactions between Zein and EGCG, physical entanglement between PEG and Zein, and hydrogen bond interaction between EGCG and PEG. The nanoparticles accumulated at the oil-water interface, and there was an obvious interface layer between oil phase and water phase, as indicated by confocal laser scanning microscope and scanning electron microscope. The adsorbing of Zein/EGCG/PEG nanoparticles at the oil-water interface was confirmed by coarse-grained molecular dynamics simulation. Further findings confirmed that Zein/EGCG/PEG nanoparticles could serve as stabilizers for oleogels with self-supporting structure, viscoelastic solid behavior and temperature response characteristics. The current research offered a novel approach to enhance protein interface characteristics and create food-grade emulsifiers and oleogelators.
Collapse
Affiliation(s)
- Qiming Wang
- College of Food Science, Southwest University, Chongqing, 400715, the, People's Republic of China
| | - Zhenan Rao
- College of Food Science, Southwest University, Chongqing, 400715, the, People's Republic of China
| | - Ling Jiang
- College of Food Science, Southwest University, Chongqing, 400715, the, People's Republic of China
| | - Xiaojuan Lei
- College of Food Science, Southwest University, Chongqing, 400715, the, People's Republic of China
| | - Jichun Zhao
- College of Food Science, Southwest University, Chongqing, 400715, the, People's Republic of China
| | - Lin Lei
- College of Food Science, Southwest University, Chongqing, 400715, the, People's Republic of China
| | - Kaihong Zeng
- Institute of Health Management & Department of Health Management Center, Sichuan Provincial People's Hospital, University of Electronic Science and Technology of China, Chengdu 610054, People's Republic of China.
| | - Jian Ming
- College of Food Science, Southwest University, Chongqing, 400715, the, People's Republic of China; Research Center for Fruits and Vegetables Logistics Preservation and Nutritional Quality Control, Southwest University, Chongqing 400715, People's Republic of China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, People's Republic of China.
| |
Collapse
|
4
|
Zhi Z, Li H, Geurs I, Lewille B, Liu R, Van der Meeren P, Dewettinck K, van Bockstaele F. Destabilization of a model O/W/O double emulsion: From bulk to interface. Food Chem 2024; 445:138723. [PMID: 38350201 DOI: 10.1016/j.foodchem.2024.138723] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2023] [Revised: 02/06/2024] [Accepted: 02/07/2024] [Indexed: 02/15/2024]
Abstract
Oil-in-water-in-oil (O/W/O) double emulsions are considered an advanced oil-structuring technology that can accomplish multi-functions to improve food quality and nutrition. However, this special structure is thermodynamically unstable. This study formulated a model O/W/O double emulsion with standard surfactants, Tween 80 (4 %) and polyglycerol polyricinoleate (PGPR, 5 %), using a traditional two-step method with different homogenization parameters. Cryo-SEM and GC-FID results show that O/W/O emulsions were successfully formulated, and the release rate (RR) of medium-chain triglycerides (MCT) oil from the inner oil to the outer oil phase increased significantly with 2nd homogenization speed increasing, respectively. Interestingly, the RR of all samples reached about 75 % after 2 months of storage, suggesting that O/W/O emulsions were highly unstable. To explain the observed instability, dynamic interfacial tension and interfacial rheology were performed using a drop shape tensiometer. Results demonstrated that unadsorbed Tween 80 in the intermediate aqueous phase was a key factor in markedly decreasing the interfacial properties of the outer PGPR-assembled film by affecting the interfacial rearrangement. Additionally, it was found that the MCT release showed a positive correlation with the Tween 80 concentration, demonstrating that the formed Tween 80 micelles could transport oil molecules to strengthen the emulsion instability. Taken together, this study reveals the destabilization mechanism of model O/W/O surfactants-stabilized emulsions from bulk to interface, providing highly relevant insights for the design of stable O/W/O double emulsions.
Collapse
Affiliation(s)
- Zijian Zhi
- Food Structure and Function (FSF) Research Group, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Gent, Belgium.
| | - Hao Li
- Particle and Interfacial Technology Group (PaInT), Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Gent, Belgium
| | - Indi Geurs
- Food Structure and Function (FSF) Research Group, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Gent, Belgium
| | - Benny Lewille
- Food Structure and Function (FSF) Research Group, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Gent, Belgium
| | - Rui Liu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China.
| | - Paul Van der Meeren
- Particle and Interfacial Technology Group (PaInT), Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Gent, Belgium
| | - Koen Dewettinck
- Food Structure and Function (FSF) Research Group, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 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, Coupure Links 653, 9000 Gent, Belgium.
| |
Collapse
|
5
|
Nikolaou F, Yang J, Ji L, Scholten E, Nikiforidis CV. The role of membrane components on the oleosome lubrication properties. J Colloid Interface Sci 2024; 657:695-704. [PMID: 38071818 DOI: 10.1016/j.jcis.2023.11.166] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2023] [Revised: 11/15/2023] [Accepted: 11/26/2023] [Indexed: 01/02/2024]
Abstract
HYPOTHESIS Oleosomes are natural oil droplets with a unique phospholipid/protein membrane, abundant in plant seeds, from which they can be extracted and used in emulsion-based materials, such as foods, cosmetics and pharmaceutics. The lubrication properties of such materials are essential, on one hand, due to the importance of the in-mouth creaminess for the consumed products or the importance of spreading the topical creams. Therefore, here, we will evaluate the lubrication properties of oleosomes, and how these properties are affected by the components at the oleosome membrane. EXPERIMENT Oleosomes were extracted, and their oral lubricating properties were evaluated using tribology. To understand the influence of the oil droplet membrane composition, reconstituted oleosomes were also studied, with membranes that differed in protein/lecithin ratio. Additionally, whey protein- and lecithin-stabilised emulsions were used as reference samples. Confocal laser scattering microscopy was used to study the samples visually before and after tribological analysis. FINDINGS Oleosomes followed a ball-bearing mechanism, which was probably related to their high physical stability due to the presence of membrane proteins. When the membrane protein concentration at the surface was reduced, the droplet stability weakened, leading to plating-out lubrication. Following our results, we elucidated the oleosome lubrication mechanism and showed their possible control by changing the membrane composition.
Collapse
Affiliation(s)
- Foivi Nikolaou
- Physics and Physical Chemistry of Foods, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands
| | - Jack Yang
- Physics and Physical Chemistry of Foods, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands; Biobased Chemistry and Technology, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands
| | - Lei Ji
- Physics and Physical Chemistry of Foods, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands
| | - Elke Scholten
- Physics and Physical Chemistry of Foods, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands
| | | |
Collapse
|
6
|
Karishma S, Rajvanshi K, Kumar H, Basavaraj MG, Mani E. Oil-in-Water Emulsions Stabilized by Hydrophilic Homopolymers. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2023; 39:13430-13440. [PMID: 37699434 DOI: 10.1021/acs.langmuir.3c00798] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/14/2023]
Abstract
Most of the polymeric emulsifiers have diblock and triblock copolymer architecture containing hydrophilic and hydrophobic domains. In this work, we show that hydrophilic homopolymers can be effective stabilizers of oil-in-water emulsions. Using polyethelyne oxide and poly(vinylpyrrolidone) as model hydrophilic homopolymers and n-decane and n-hexane as model nonpolar phases, we show that high-molecular weight polymers can stabilize emulsions over 24 h beyond a threshold concentration. We highlight the role of the molecular weight and concentration of the polymer in the stability of emulsions through kinetic measurements of emulsion volume, microscopic analysis, interfacial tension, and dilational rheology. We explain the mechanism of stabilization to stem from buoyancy-driven creaming of emulsion drops and film drainage and dilational elasticity of the interface in relation to the molecular weights and concentrations of polymers. This study demonstrates that water-soluble homopolymers can stabilize oil-in-water emulsions and open avenues for the use of eco-friendly biopolymers, which are inherently hydrophilic, as an alternative to synthetic emulsifiers.
Collapse
Affiliation(s)
- S Karishma
- Polymer Engineering and Colloid Science Lab, Department of Chemical Engineering, Indian Institute of Technology Madras, Chennai 600036, India
| | - Kirti Rajvanshi
- Polymer Engineering and Colloid Science Lab, Department of Chemical Engineering, Indian Institute of Technology Madras, Chennai 600036, India
| | - Hemant Kumar
- Polymer Engineering and Colloid Science Lab, Department of Chemical Engineering, Indian Institute of Technology Madras, Chennai 600036, India
| | - Madivala G Basavaraj
- Polymer Engineering and Colloid Science Lab, Department of Chemical Engineering, Indian Institute of Technology Madras, Chennai 600036, India
- Center for Soft and Biological Matter, Indian Institute of Technology Madras, Chennai 600036, India
| | - Ethayaraja Mani
- Polymer Engineering and Colloid Science Lab, Department of Chemical Engineering, Indian Institute of Technology Madras, Chennai 600036, India
- Center for Soft and Biological Matter, Indian Institute of Technology Madras, Chennai 600036, India
| |
Collapse
|
7
|
Zhao S, Wang Z, Wang X, Kong B, Liu Q, Xia X, Liu H. Characterization of Nanoemulsions Stabilized with Different Emulsifiers and Their Encapsulation Efficiency for Oregano Essential Oil: Tween 80, Soybean Protein Isolate, Tea Saponin, and Soy Lecithin. Foods 2023; 12:3183. [PMID: 37685117 PMCID: PMC10487023 DOI: 10.3390/foods12173183] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2023] [Revised: 08/14/2023] [Accepted: 08/18/2023] [Indexed: 09/10/2023] Open
Abstract
The use of the appropriate emulsifier is essential for forming a stable nanoemulsion delivery system that can maintain the sustained release of its contents. Health concerns have prompted the search for natural biopolymers to replace traditional synthetic substances as emulsifiers. In this study, an oregano essential oil (OEO) nanoemulsion-embedding system was created using soybean protein isolate (SPI), tea saponin (TS), and soy lecithin (SL) as natural emulsifiers and then compared to a system created using a synthetic emulsifier (Tween 80). The results showed that 4% Tween 80, 1% SPI, 2% TS, and 4% SL were the optimal conditions. Subsequently, the influence of emulsifier type on nanoemulsion stability was evaluated. The results revealed that among all the nanoemulsions, the TS nanoemulsion exhibited excellent centrifugal stability, storage stability, and oxidative stability and maintained high stability and encapsulation efficiency, even under relatively extreme environmental conditions. The good stability of the TS nanoemulsion may be due to the strong electrostatic repulsion generated by TS molecules, which contain hydroxyl groups, sapogenins, and saccharides in their structures. Overall, the natural emulsifiers used in our study can form homogeneous nanoemulsions, but their effectiveness and stability differ considerably.
Collapse
Affiliation(s)
| | | | | | | | | | | | - Haotian Liu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (S.Z.); (Z.W.); (X.W.); (B.K.); (Q.L.); (X.X.)
| |
Collapse
|
8
|
Paulo LADO, Fernandes RN, Simiqueli AA, Rocha F, Dias MMDS, Minim VPR, Minim LA, Vidigal MCTR. Baru oil (Dipteryx alata vog.) applied in the formation of O/W nanoemulsions: A study of physical-chemical, rheological and interfacial properties. Food Res Int 2023; 170:112961. [PMID: 37316008 DOI: 10.1016/j.foodres.2023.112961] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2022] [Revised: 02/18/2023] [Accepted: 05/10/2023] [Indexed: 06/16/2023]
Abstract
The oil extracted from baru (Dipteryx alata Vog.) seeds is in bioactive compounds and it presents potential to be used in food and cosmetic industries. Therefore, this study aims to provide insights into the stability of baru oil-in-water (O/W) nanoemulsions. For this purpose, the effects of the ionic strength (0, 100 and 200 mM), pH (6, 7 and 8), and storage time (28 days) on the kinetic stability of these colloidal dispersions were evaluated. The nanoemulsions were characterized in terms of interfacial properties, rheology, zeta potential (ζ), average droplet diameter, polydispersity index (PDI), microstructure, and creaming index. In general, for samples, the equilibrium interfacial tension ranged from 1.21 to 3.4 mN.m-1, and the interfacial layer presented an elastic behavior with low dilatational viscoelasticity. Results show that the nanoemulsions present a Newtonian flow behavior, with a viscosity ranging from 1.99 to 2.39 mPa.s. The nanoemulsions presented an average diameter of 237-315 nm with a low polydispersity index (<0.39), and a ζ-potential ranging from 39.4 to 50.3 mV after 28 days of storage at 25 °C. The results obtained for the ζ-potential suggest strong electrostatic repulsions between the droplets, which is an indicative of relative kinetic stability. In fact, macroscopically, all the nanoemulsions were relatively stable after 28 days of storage, except the nanoemulsions added with NaCl. Nanoemulsions produced with baru oil present a great potential to be used in the food, cosmetic, and pharmaceutical industries.
Collapse
Affiliation(s)
| | - Raquel Nunes Fernandes
- Food Technology Department, Federal University of Viçosa (UFV), 36570-900 Viçosa, Brazil
| | - Andréa Alves Simiqueli
- Department of Pharmacy, Federal University of Juiz de Fora, Governador Valadares campus (UFJF-GV), 35032-620 Governador Valadares, MG, Brazil
| | - Felipe Rocha
- Food Technology Department, Federal University of Viçosa (UFV), 36570-900 Viçosa, Brazil
| | | | | | - Luis Antonio Minim
- Food Technology Department, Federal University of Viçosa (UFV), 36570-900 Viçosa, Brazil
| | | |
Collapse
|
9
|
Fanwa MN, Malhiac C, Hucher N, Cheumani AMY, Ndikontar MK, Grisel M. Triumfetta cordifolia Gum as a Promising Bio-Ingredient to Stabilize Emulsions with Potentials in Cosmetics. Polymers (Basel) 2023; 15:2828. [PMID: 37447474 DOI: 10.3390/polym15132828] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2023] [Revised: 06/23/2023] [Accepted: 06/24/2023] [Indexed: 07/15/2023] Open
Abstract
The cosmetics industry is searching for efficient and sustainable substances capable of stabilizing emulsions or colloidal dispersions that are thermodynamically unstable because of their high surface energy. Therefore, surfactants are commonly used to stabilize the water/oil interface. However, the presence of a surfactant is not always sufficient to obtain stable emulsions on the one hand, and conventional surfactants are often subject to such controversies as their petroleum origin and environmental concerns on the other hand. As a consequence, among other challenges, it is obvious that research related to new-natural, biodegradable, biocompatible, available, competitive-surfactants are nowadays more intensive. This study aims to valorize a natural gum from Triumfetta cordifolia (T. cordifolia) as a sustainable emulsifier and stabilizer for oil-in-water (O/W) emulsions, and to evaluate how the nature of the fatty phase could affect this potential. To this end, O/W emulsions were prepared at room temperature using three different oils varying in composition, using a rotor-stator mixer. Resulting mixtures were characterized using optical microscopy, laser granulometry, rheology, pH and stability monitoring over time. The results demonstrated good potential for the gum as an emulsifying agent. T. cordifolia gum appears efficient even at very low concentrations (0.2% w/w) for the preparation and stabilization of the different O/W emulsions. The best results were observed for cocoglyceride oil due to its stronger effect of lowering interfacial tension (IFT) thus acting as a co-emulsifier. Therefore, overall results showed that T. cordifolia gum is undoubtedly a highly promising new bio-sourced and environmentally friendly emulsifier/stabilizer for many applications including cosmetics.
Collapse
Affiliation(s)
- Michèle N Fanwa
- Université Le Havre Normandie, Normandie Univ, URCOM UR 3221, F-76600 Le Havre, France
- Research Unit for Macromolecular Chemistry, Laboratory of Applied Inorganic Chemistry, Faculty of Science, University of Yaounde I, Yaounde P.O. Box 812, Cameroon
| | - Catherine Malhiac
- Université Le Havre Normandie, Normandie Univ, URCOM UR 3221, F-76600 Le Havre, France
| | - Nicolas Hucher
- Université Le Havre Normandie, Normandie Univ, URCOM UR 3221, F-76600 Le Havre, France
| | - Arnaud M Y Cheumani
- Research Unit for Macromolecular Chemistry, Laboratory of Applied Inorganic Chemistry, Faculty of Science, University of Yaounde I, Yaounde P.O. Box 812, Cameroon
| | - Maurice K Ndikontar
- Research Unit for Macromolecular Chemistry, Laboratory of Applied Inorganic Chemistry, Faculty of Science, University of Yaounde I, Yaounde P.O. Box 812, Cameroon
| | - Michel Grisel
- Université Le Havre Normandie, Normandie Univ, URCOM UR 3221, F-76600 Le Havre, France
| |
Collapse
|
10
|
Cardoso LT, Alexandre B, Cacciatore FA, Magedans YVDS, Fett-Neto AG, Contri RV, Malheiros PDS. Carvacrol-loaded nanoemulsions produced with a natural emulsifier for lettuce sanitization. Food Res Int 2023; 168:112748. [PMID: 37120202 DOI: 10.1016/j.foodres.2023.112748] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2022] [Revised: 03/17/2023] [Accepted: 03/19/2023] [Indexed: 04/01/2023]
Abstract
Carvacrol is an antimicrobial agent that shows potential for eliminating microorganisms in vegetables, increasing food safety. However, intense odor and low water solubility of carvacrol are limiting factors for its application for fresh vegetables sanitization, which can be overcome by nanotechnology. Two different nanoemulsions containing carvacrol (11 mg/mL) were developed by probe sonication: carvacrol-saponin nanoemulsion (CNS) and carvacrol-polysorbate 80 nanoemulsion (CNP). Formulations presented appropriate droplet sizes (from 74.7 nm to 168.2 nm) and high carvacrol encapsulation efficiency (EE) (from 89.5 % to 91.5 %). CNS showed adequate droplet size distribution (PDI < 0.22) and high zeta potential values (around -30 mV) compared to CNP, with saponin chosen for the following experiments. Carvacrol nanoemulsions presented Bacterial Inactivation Concentration (BIC) against the Salmonella cocktail from 5.51 to 0.69 mg/mL and for the E. coli cocktail from 1.84 to 0.69 mg/mL. Among all tested nanoemulsions, CNS1 presented the lowest BIC (0.69 mg/mL) against both bacterial cocktails. Damage to bacterial cells in lettuce treated with nanoemulsion was confirmed by scanning electron microscopy. For lettuce sanitization, CNS1 showed a similar effect to unencapsulated carvacrol, with a high bacterial reduction (>3 log CFU/g) after lettuce immersion for 15 min at 2 × BIC. Using the same immersion time, the CNS1 (2 × BIC) demonstrated equal or better efficacy in reducing both tested bacterial cocktails (>3 log CFU/g) when compared to acetic acid (6.25 mg/mL), citric acid (25 mg/mL), and sodium hypochlorite solution (150 ppm). Lettuce immersed in CNS1 at both concentrations (BIC and 2 × BIC) did not change the color and texture of leaves, while the unencapsulated carvacrol at 2 × BIC darkened them and reduced their firmness. Consequently, carvacrol-saponin nanoemulsion (CNS1) proved to be a potential sanitizer for lettuce.
Collapse
Affiliation(s)
- Louise Thomé Cardoso
- Laboratório de Microbiologia e Higiene dos Alimentos, Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul (UFRGS), Brazil
| | - Bibiana Alexandre
- Laboratório de Microbiologia e Higiene dos Alimentos, Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul (UFRGS), Brazil
| | - Fabiola Ayres Cacciatore
- Laboratório de Microbiologia e Higiene dos Alimentos, Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul (UFRGS), Brazil
| | - Yve Verônica da Silva Magedans
- Laboratório de Fisiologia Vegetal, Centro de Biotecnologia e Instituto de Biociências (Departamento de Botânica), Universidade Federal do Rio Grande do Sul (UFRGS), Brazil
| | - Arthur Germano Fett-Neto
- Laboratório de Fisiologia Vegetal, Centro de Biotecnologia e Instituto de Biociências (Departamento de Botânica), Universidade Federal do Rio Grande do Sul (UFRGS), Brazil
| | - Renata Vidor Contri
- Programa de Pós-Graduação em Ciências Farmacêuticas, Universidade Federal do Rio Grande do Sul (UFRGS), Brazil
| | - Patrícia da Silva Malheiros
- Laboratório de Microbiologia e Higiene dos Alimentos, Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul (UFRGS), Brazil.
| |
Collapse
|
11
|
Elkasabgy NA, Salama A, Salama AH. Exploring the effect of intramuscularly injected polymer/lipid hybrid nanoparticles loaded with quetiapine fumarate on the behavioral and neurological changes in cuprizone-induced schizophrenia in mice. J Drug Deliv Sci Technol 2022. [DOI: 10.1016/j.jddst.2022.104064] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
|
12
|
Optimisation of the physicochemical stability of extra virgin olive oil-in-water nanoemulsion: processing parameters and stabiliser type. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04088-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
AbstractExtra virgin olive oil-in-water nanoemulsions stabilised with synthetic or clean label surfactants (Tween 20 or soy lecithin) was prepared using high-pressure homogenisation (HPH). The effect of HPH pressure and the number of cycles were assessed through response surface methodology to optimise homogenisation processing parameter. Mean droplet diameter (MDD), polydispersity index (PDI), thermal stability and oxidation stability of the resulting emulsions were evaluated. The results showed that the formation and stability of nanoemulsions can be affected by the homogenisation processing parameters (pressure and cycles) and the properties of surfactants (interfacial tension, viscoelasticity and molecule structure). Although MDD and PDI of Tween 20 stabilised nanoemulsions were influenced by homogenisation pressure and cycles, there was not a significant effect on lecithin-stabilised nanoemulsions. A homogenisation pressure of at least 400 bars produced Tween 20 stabilised nanoemulsion (MDD < 200 nm), whereas lecithin-stabilised nanoemulsion were obtained after high-speed homogenisation without using HPH. HPH at 400 bars for 1 cycle produced nanoemulsions with greater physical stability when using either Tween 20 or lecithin. Tween 20 stabilised nanoemulsion showed significantly higher (p < 0.05) thermal stability and lipid oxidative stability than lecithin-stabilised nanoemulsion. Following an optimisation study using regression modelling, the optimal homogenisation parameter for MDD of Tween 20 stabilised emulsion was found at pressure of 764 bars with 1 cycle, while lecithin-stabilised emulsion was found at pressure of 3 bars with 2 cycles. Overall, this study has important implications for optimising nanoemulsion production for potential application in the food industry.
Collapse
|
13
|
Khan ZS, Sodhi NS, Fayaz S, Wani SA, Bhat MS, Mishra HN, Bakshi RA, Dar BN, Dhillon B. Seabuckthorn seed protein concentrate: a novel seed protein; emulsifying properties as affected by ultrasonication and enzymatic hydrolysis. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15999] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Zakir Showkat Khan
- Department of Food Technology, GNDU Amritsar Punjab India
- Department of Food Technology Islamic University of Science & Technology Kashmir India
| | | | - Shemilah Fayaz
- Department of Food Technology, GNDU Amritsar Punjab India
- Department of Food Technology Islamic University of Science & Technology Kashmir India
| | - Sajad Ahmad Wani
- Department of Food Technology Islamic University of Science & Technology Kashmir India
| | - Mohmad Sayeed Bhat
- Department of Food Engineering & Technology Institute of Chemical Technology Mumbai India
| | - H. N. Mishra
- Agricultural and Food Engineering Department Indian Institute of Technology Kharagpur India
| | - Rayees Ahmad Bakshi
- Department of Food Technology, GNDU Amritsar Punjab India
- Department of Food Science & Technology University of Kashmir India
| | - B. N. Dar
- Department of Food Technology Islamic University of Science & Technology Kashmir India
| | | |
Collapse
|
14
|
Hebishy E, Collette L, Iheozor‐Ejiofor P, Onarinde B. Stability and antimicrobial activity of lemongrass essential oil in nanoemulsions produced by high‐intensity ultrasounds and stabilized by soy lecithin, hydrolysed whey proteins, gum Arabic or their ternary admixture. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16840] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Essam Hebishy
- Centre of Excellence in Agri‐food Technologies, National Centre for Food Manufacturing College of Sciences, University of Lincoln Holbeach Spalding United Kingdom
| | - Laurine Collette
- Centre of Excellence in Agri‐food Technologies, National Centre for Food Manufacturing College of Sciences, University of Lincoln Holbeach Spalding United Kingdom
- IUT‐Dijon‐Auxerre, Department of BioEngineering Dijon Cedex France
| | - Pamela Iheozor‐Ejiofor
- Centre of Excellence in Agri‐food Technologies, National Centre for Food Manufacturing College of Sciences, University of Lincoln Holbeach Spalding United Kingdom
| | - Bukola Onarinde
- Centre of Excellence in Agri‐food Technologies, National Centre for Food Manufacturing College of Sciences, University of Lincoln Holbeach Spalding United Kingdom
| |
Collapse
|
15
|
Zhang R, Cui M, Ye J, Yuan D, Mao L. Physicochemical stability of oleogel-in-water emulsions loaded with β-carotene against environmental stresses. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112965] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
16
|
de Toledo AMN, Silva NCC, Sato ACK, Picone CSF. A comprehensive study of physical, antimicrobial and emulsifying properties of self-assembled chitosan/lecithin complexes produced in aqueous media. FUTURE FOODS 2021. [DOI: 10.1016/j.fufo.2021.100083] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
|
17
|
Comparative Study of Physicochemical Properties of Nanoemulsions Fabricated with Natural and Synthetic Surfactants. Processes (Basel) 2021. [DOI: 10.3390/pr9112002] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022] Open
Abstract
This work aims to evaluate the effect of two natural (whey protein isolate, WPI, and soy lecithin) and a synthetic (Tween 20) emulsifier on physicochemical properties and physical stability of food grade nanoemulsions. Emulsions stabilized by these three surfactants and different sunflower oil contents (30% and 50% w/w), as the dispersed phase, were fabricated at two levels of homogenization pressure (500 and 1000 bar). Nanoemulsions were characterized for droplet size distribution, Zeta-potential, rheological properties, and physical stability. Dynamic light scattering showed that droplet size distributions and D50 values were strongly affected by the surfactant used and the oil content. WPI gave similar droplet diameters to Tween 20 and soy lecithin gave the larger diameters. The rheology of emulsions presented a Newtonian behavior, except for WPI-stabilized emulsions at 50% of oil, presenting a shear-thinning behavior. The physical stability of the emulsions depended on the surfactant used, with increasing order of stability as follows: soy lecithin < Tween 20 < WPI. From our results, we conclude that WPI is an effective natural replacement of synthetic surfactant (Tween 20) for the fabrication of food-grade nanoemulsions.
Collapse
|
18
|
|
19
|
Huang L, Lu X, Zhang L, Liang P. Insight into the emulsifying properties of DHA-enriched phospholipids from large yellow croaker (Larimichthys Crocea) roe. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111984] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
|
20
|
The Improved Properties of Zein Encapsulating and Stabilizing Sacha Inchi Oil by Surfactant Combination of Lecithin and Tween 80. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02706-y] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
|
21
|
Pontes-Quero GM, Esteban-Rubio S, Pérez Cano J, Aguilar MR, Vázquez-Lasa B. Oregano Essential Oil Micro- and Nanoencapsulation With Bioactive Properties for Biotechnological and Biomedical Applications. Front Bioeng Biotechnol 2021; 9:703684. [PMID: 34368098 PMCID: PMC8340037 DOI: 10.3389/fbioe.2021.703684] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2021] [Accepted: 06/21/2021] [Indexed: 11/13/2022] Open
Abstract
Due to the preservative, antioxidant, antimicrobial, and therapeutic properties of oregano essential oil (OEO), it has received an emerging interest for biotechnological and biomedical applications. However, stability and bioactivity can be compromised by its natural volatile and hydrophobic nature, and by external factors including light, heat, or oxygen. Therefore, micro- and nanoencapsulation are being employed to guarantee oregano oil protection from outside aggressions and to maximize its potential. Oregano oil encapsulation is an interesting strategy used to increase its stability, enhance its bioactivity, and decrease its volatility. At the same time, the versatility that micro- and nanocarriers offer, allows to prepare tailored systems that can provide a controlled and targeted release of the encapsulated principle, influence its bioactive activities, or even provide additional properties. Most common materials used to prepare these carriers are based on lipids and cyclodextrins, due to their hydrophobic nature, polymers due to their versatility in composition, and hybrid lipid-polymer systems. In this context, recently developed micro- and nanocarriers encapsulating oregano oil with applications in the biotechnological and biomedical fields will be discussed.
Collapse
Affiliation(s)
- Gloria María Pontes-Quero
- Group of Biomaterials, Department of Polymeric Nanomaterials and Biomaterials, Institute of Polymer Science and Technology, ICTP-CSIC, Madrid, Spain.,Alodia Farmacéutica SL, Santiago Grisolía 2 D130/L145, Madrid, Spain.,Networking Biomedical Research Centre in Bioengineering, Biomaterials and Nanomedicine, CIBER-BBN, Madrid, Spain
| | | | - Juan Pérez Cano
- Alodia Farmacéutica SL, Santiago Grisolía 2 D130/L145, Madrid, Spain
| | - María Rosa Aguilar
- Group of Biomaterials, Department of Polymeric Nanomaterials and Biomaterials, Institute of Polymer Science and Technology, ICTP-CSIC, Madrid, Spain.,Networking Biomedical Research Centre in Bioengineering, Biomaterials and Nanomedicine, CIBER-BBN, Madrid, Spain
| | - Blanca Vázquez-Lasa
- Group of Biomaterials, Department of Polymeric Nanomaterials and Biomaterials, Institute of Polymer Science and Technology, ICTP-CSIC, Madrid, Spain.,Networking Biomedical Research Centre in Bioengineering, Biomaterials and Nanomedicine, CIBER-BBN, Madrid, Spain
| |
Collapse
|
22
|
Mekkaoui A, Liu Y, Zhang P, Ullah S, Wang C, Xu B. Effect of Bile Salts on the Interfacial Dilational Rheology of Lecithin in the Lipid Digestion Process. J Oleo Sci 2021; 70:1069-1080. [PMID: 34248099 DOI: 10.5650/jos.ess21081] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The effects of bile salts on the emulsifier adsorption layer play a crucial role in lipid digestion. The current study selected sodium cholate (NaCh) and lecithin as model compounds for bile salts and food emulsifiers, respectively. The interface dilational rheological and emulsification properties of NaCh and lecithin were carried out. The results showed that the NaCh molecules could quickly diffuse from the bulk to interface, which broke the tightly-arranged interfacial layer of lecithin and enhanced the viscoelasticity of interfacial film. As a result, the interfacial adsorption layer, which was originally dominated by the slow relaxation processes within the interface, was transformed into one controlled by the fast molecular diffusion exchange. This accelerated the exchange of materials between the bulk and interface, thereby creating suitable conditions for the interfacial adsorption of lipases, which promoted the digestion process. These results provided a mechanism for the promotion of lipid digestion by bile salts from the perspective of interfacial viscoelasticity and relaxation processes. A deeper understanding of the interfacial behavior of bile salts with emulsifiers would provide a basis for the rational design of interfacial layer for modulating lipid digestion.
Collapse
Affiliation(s)
- Aicha Mekkaoui
- School of Light Industry, Beijing Technology and Business University.,Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University
| | - Yang Liu
- School of Light Industry, Beijing Technology and Business University
| | - Pingping Zhang
- School of Light Industry, Beijing Technology and Business University
| | - Sana Ullah
- School of Light Industry, Beijing Technology and Business University.,Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University
| | - Ce Wang
- School of Light Industry, Beijing Technology and Business University.,Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University
| | - Baocai Xu
- School of Light Industry, Beijing Technology and Business University.,Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University
| |
Collapse
|
23
|
Jin Y, Liu D, Hu J. Effect of Surfactant Molecular Structure on Emulsion Stability Investigated by Interfacial Dilatational Rheology. Polymers (Basel) 2021; 13:polym13071127. [PMID: 33918141 PMCID: PMC8037813 DOI: 10.3390/polym13071127] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2021] [Revised: 03/26/2021] [Accepted: 03/27/2021] [Indexed: 01/15/2023] Open
Abstract
Polyglycerol polyricinolate (PGPR) and polyglycerol-2 dioleate were selected as model surfactants to construct water-in-oil (W/O) emulsions, and the effect of interfacial rheological properties of surfactant film on the stability of emulsions were investigated based on the interfacial dilatational rheological method. The hydrophobicity chain of PGPR is polyricinic acid condensed from ricinic acid, and that of polyglycerol-2 dioleate is oleic acid. Their dynamic interfacial tensions in 15 cycles of interfacial compression-expansion were determined. The interfacial dilatational viscoelasticity was analyzed by amplitude scanning in the range of 1–28% amplitude and frequency sweep in the range of 5–45 mHz under 2% amplitude. It was found that PGPR could quickly reach adsorption equilibrium and form interfacial film with higher interfacial dilatational viscoelastic modulus to resist the deformation of interfacial film caused by emulsion coalescence, due to its branched chain structure and longer hydrophobic chain, and the emulsion thus presented good stability. However, polyglycerol-2 dioleate with a straight chain structure had lower interfacial tension, and it failed to resist the interfacial disturbance caused by coalescence because of its lower interfacial dilatational viscoelastic modulus, and thus the emulsion was unstable. This study reveals profound understanding of the influence of branched structure of PGPR hydrophobic chain on the interfacial film properties and the emulsion stability, providing experimental reference and theoretical guidance for future design or improvement of surfactant.
Collapse
Affiliation(s)
- Yuejie Jin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China;
| | - Dingrong Liu
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China;
| | - Jinhua Hu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China;
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China;
- Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, China
- Correspondence:
| |
Collapse
|
24
|
Formation and Stabilization of W 1/O/W 2 Emulsions with Gelled Lipid Phases. Molecules 2021; 26:molecules26020312. [PMID: 33435343 PMCID: PMC7827339 DOI: 10.3390/molecules26020312] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2020] [Revised: 01/02/2021] [Accepted: 01/04/2021] [Indexed: 11/16/2022] Open
Abstract
Water-in-oil-in-water (W1/O/W2) emulsions are emulsion-based systems where the dispersed phase is an emulsion itself, offering great potential for the encapsulation of hydrophilic bioactive compounds. However, their formation and stabilization is still a challenge mainly due to water migration, which could be reduced by lipid phase gelation. This study aimed to assess the impact of lipid phase state being liquid or gelled using glyceryl stearate (GS) at 1% (w/w) as well as the hydrophilic emulsifier (T80: Tween 80 or lecithin) and the oil type (MCT:medium chain triglyceride or corn oil (CO) as long chain triglyceride) on the formation and stabilization of chlorophyllin W1/O/W2 emulsions. Their colloidal stability against temperature and light exposure conditions was evaluated. Gelling both lipid phases (MCT and CO) rendered smaller W1 droplets during the first emulsification step, followed by formation of W1/O/W2 emulsions with smaller W1/O droplet size and more stable against clarification. The stability of W1/O/W2 emulsions was sensitive to a temperature increase, which might be related to the lower gelling degree of the lipid phase at higher temperatures. This study provides valuable insight for the formation and stabilization of W1/O/W2 emulsions with gelled lipid phases as delivery systems of hydrophilic bioactive compounds under common food storage conditions.
Collapse
|
25
|
Dammak I, Sobral PJDA, Aquino A, Neves MAD, Conte‐Junior CA. Nanoemulsions: Using emulsifiers from natural sources replacing synthetic ones—A review. Compr Rev Food Sci Food Saf 2020; 19:2721-2746. [DOI: 10.1111/1541-4337.12606] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2020] [Revised: 07/10/2020] [Accepted: 07/11/2020] [Indexed: 01/02/2023]
Affiliation(s)
- Ilyes Dammak
- Food Science ProgramInstitute of Chemistry, Federal University of Rio de Janeiro Rio de Janerio Brazil
| | - Paulo José do Amaral Sobral
- Department of Food EngineeringFZEAUniversity of São Paulo Pirassununga São Paulo Brazil
- Food Research Center (FoRC)University of São Paulo Pirassununga São Pau Brazil
| | - Adriano Aquino
- Food Science ProgramInstitute of Chemistry, Federal University of Rio de Janeiro Rio de Janerio Brazil
- Nanotechnology NetworkCarlos Chagas Filho Research Support Foundation of the State of Rio de Janeiro Rio de Janerio Brazil
| | | | - Carlos Adam Conte‐Junior
- Food Science ProgramInstitute of Chemistry, Federal University of Rio de Janeiro Rio de Janerio Brazil
- Nanotechnology NetworkCarlos Chagas Filho Research Support Foundation of the State of Rio de Janeiro Rio de Janerio Brazil
| |
Collapse
|
26
|
Wang X, Lin RJ, Gross RA. Sophorolipid Butyl Ester: An Antimicrobial Stabilizer of Essential Oil-Based Emulsions and Interactions with Chitosan and γ-Poly(glutamic acid). ACS APPLIED BIO MATERIALS 2020; 3:5136-5147. [DOI: 10.1021/acsabm.0c00592] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Xue Wang
- New York State Center for Polymer Synthesis, Department of Chemistry and Chemical Biology, Rensselaer Polytechnic Institute, 110 8th Street, Troy, New York 12180, United States
- Center for Biotechnology and Interdisciplinary Studies, Department of Biological Sciences, Rensselaer Polytechnic Institute, 1623 15th Street, Troy, New York 12180, United States
| | - Raymond J. Lin
- New York State Center for Polymer Synthesis, Department of Chemistry and Chemical Biology, Rensselaer Polytechnic Institute, 110 8th Street, Troy, New York 12180, United States
- Center for Biotechnology and Interdisciplinary Studies, Department of Biological Sciences, Rensselaer Polytechnic Institute, 1623 15th Street, Troy, New York 12180, United States
| | - Richard A. Gross
- New York State Center for Polymer Synthesis, Department of Chemistry and Chemical Biology, Rensselaer Polytechnic Institute, 110 8th Street, Troy, New York 12180, United States
- Center for Biotechnology and Interdisciplinary Studies, Department of Biological Sciences, Rensselaer Polytechnic Institute, 1623 15th Street, Troy, New York 12180, United States
| |
Collapse
|
27
|
Gao X, Guo C, Li M, Li R, Wu X, Hu A, Hu X, Mo F, Wu S. Physicochemical Properties and Bioactivity of a New Guar Gum-Based Film Incorporated with Citral to Brown Planthopper, Nilaparvata lugens (Stål) (Hemiptera: Delphacidae). Molecules 2020; 25:molecules25092044. [PMID: 32353929 PMCID: PMC7249019 DOI: 10.3390/molecules25092044] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2020] [Revised: 04/19/2020] [Accepted: 04/23/2020] [Indexed: 12/03/2022] Open
Abstract
The brown planthopper (BPH), Nilaparvata lugens (Stål), is the most notorious rice insect pest. In order to repel BPH effectively while being environmentally friendly, a new film based on guar gum incorporated with citral (GC film) was formulated. A toxicity bioassay of citral and guar gum at different proportions (ratios of 3:1, 2:1, 1:1, 1:2, and 1:3 in w/w) of GC film-forming emulsion to BPH was performed with the rice stem dipping method. Results showed that the most effective ratio of citral to guar gum was 1:1 with the median lethal concentration (LC50) of 4.30 mg/mL, far below the LC50 of guar gum (GG)/citral individual (141.51 and 44.38 mg/mL, respectively). The mortality of BPH adults and nymphs in the third instar treated with different dilution multiples of GC film-forming emulsion ranged from 46.67% to 82.22% and from 37.78% to 71.11%, respectively. These indicated that GC film-forming emulsion had a direct toxicity on BPH, and the mixture of citral and GG had synergistic interactions. Subsequently, Fourier-transform infrared spectroscopy showed that the incorporation of guar gum with citral was successful and did not result in the formation of new chemical bonds. The GC film exhibited a darker color and rougher surface topography with larger apertures and deeper gullies (Ra = 1.42 nm, Rq = 2.05 nm, and Rmax = 25.40 nm) compared to the guar gum film (GG film) (Ra = 1.00 nm, Rq = 1.33 nm, and Rmax = 16.40 nm), as determined by transmission electron microscopy and atomic force microscopy. The GC film exhibited a 50.4% lower solubility in water (30.30% vs. 15.00%) and 71.3% oxygen permeability (8.26 × 10−9 vs. 2.37 × 10−9 cm3/m2·d·Pa) (p < 0.05) but did not demonstrate any significant difference in mechanical properties, such as thickness (39.10 vs. 41.70 mm), tensile strength (41.89 vs. 38.30 N/mm2), and elongation at break (1.82% vs. 2.03%) (p < 0.05) compared to the GG film. Our findings established a link between physicochemical properties and bioactivity, which can provide useful information on developing and improving GC films and may offer an alternative approach for the control of BPH in the near future.
Collapse
Affiliation(s)
- Xiubing Gao
- Institute of Plant Protection, College of Agriculture, Guizhou University, Guiyang 550025, Guizhou, China
- Guizhou Tea Research Institute, Guizhou Province Academy of Agricultural Science, Xiaohe District, Guiyang 550006, Guizhou, China
- The Provincial Key Laboratory for Agricultural Pest Management in Mountainous Region, Guizhou University, Guiyang 550025, Guizhou, China
| | - Can Guo
- Guizhou Tea Research Institute, Guizhou Province Academy of Agricultural Science, Xiaohe District, Guiyang 550006, Guizhou, China
| | - Ming Li
- Institute of Plant Protection, College of Agriculture, Guizhou University, Guiyang 550025, Guizhou, China
- The Provincial Key Laboratory for Agricultural Pest Management in Mountainous Region, Guizhou University, Guiyang 550025, Guizhou, China
- Correspondence: ; Tel.: +86-13885101658
| | - Rongyu Li
- Institute of Plant Protection, College of Agriculture, Guizhou University, Guiyang 550025, Guizhou, China
- The Provincial Key Laboratory for Agricultural Pest Management in Mountainous Region, Guizhou University, Guiyang 550025, Guizhou, China
| | - Xiaomao Wu
- Institute of Plant Protection, College of Agriculture, Guizhou University, Guiyang 550025, Guizhou, China
- The Provincial Key Laboratory for Agricultural Pest Management in Mountainous Region, Guizhou University, Guiyang 550025, Guizhou, China
| | - Anlong Hu
- Institute of Plant Protection, College of Agriculture, Guizhou University, Guiyang 550025, Guizhou, China
- The Provincial Key Laboratory for Agricultural Pest Management in Mountainous Region, Guizhou University, Guiyang 550025, Guizhou, China
| | - Xianfeng Hu
- Institute of Plant Protection, College of Agriculture, Guizhou University, Guiyang 550025, Guizhou, China
- The Provincial Key Laboratory for Agricultural Pest Management in Mountainous Region, Guizhou University, Guiyang 550025, Guizhou, China
| | - Feixu Mo
- Institute of Plant Protection, College of Agriculture, Guizhou University, Guiyang 550025, Guizhou, China
- The Provincial Key Laboratory for Agricultural Pest Management in Mountainous Region, Guizhou University, Guiyang 550025, Guizhou, China
| | - Shuai Wu
- Institute of Plant Protection, College of Agriculture, Guizhou University, Guiyang 550025, Guizhou, China
- The Provincial Key Laboratory for Agricultural Pest Management in Mountainous Region, Guizhou University, Guiyang 550025, Guizhou, China
| |
Collapse
|
28
|
Esposito T, Mencherini T, Del Gaudio P, Auriemma G, Franceschelli S, Picerno P, Aquino RP, Sansone F. Design and Development of Spray-Dried Microsystems to Improve Technological and Functional Properties of Bioactive Compounds from Hazelnut Shells. Molecules 2020; 25:molecules25061273. [PMID: 32168873 PMCID: PMC7144004 DOI: 10.3390/molecules25061273] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2020] [Revised: 03/06/2020] [Accepted: 03/09/2020] [Indexed: 12/11/2022] Open
Abstract
An extract obtained from hazelnut shells by-products (HSE) has antioxidant and chemopreventive effects on human melanoma and cervical cancer cell lines, inducing apoptosis by caspase-3 activation. A clinical translation is limited by poor water solubility and low bioavailability. Dried plant extracts often show critical characteristics such as sticky/gummy appearance, unpleasant smell, and instability involving practical difficulties in processing for industrial use. A spray drying method has been applied to transform raw HSE in a microparticulate powder. The biopolymeric matrix was based on l-proline as loading carrier, hydroxyethylcellulose in combination with pectin as coating polymers; lecithin and ethanol were used as solubility enhancers. A Hot-Cold-Hot method was selected to prepare the liquid feed. The thus prepared powder showed good technological properties (solid-state, particle dimensions, morphology, and water dissolution rate), stability, and unchanged chemopreventive effects with respect to the unprocessed HSE.
Collapse
Affiliation(s)
| | - Teresa Mencherini
- Correspondence: (T.M.); (F.S.); Tel.: +39-089-968294 (T.M.); +39-089-968146 (F.S.)
| | | | | | | | | | | | - Francesca Sansone
- Correspondence: (T.M.); (F.S.); Tel.: +39-089-968294 (T.M.); +39-089-968146 (F.S.)
| |
Collapse
|
29
|
Curcumin-loaded low-energy nanoemulsions: Linking EPR spectroscopy-analysed microstructure and antioxidant potential with in vitro evaluated biological activity. J Mol Liq 2020. [DOI: 10.1016/j.molliq.2020.112479] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
30
|
Effect of lipid type, dispersed phase volume fraction and emulsifier on the physicochemical properties of nanoemulsions fortified with conjugated linoleic acid (CLA): Process optimization and stability assessment during storage conditions. J Mol Liq 2019. [DOI: 10.1016/j.molliq.2019.111397] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
|
31
|
Fang S, Zhou Q, Hu Y, Liu F, Mei J, Xie J. Antimicrobial Carvacrol Incorporated in Flaxseed Gum-Sodium Alginate Active Films to Improve the Quality Attributes of Chinese Sea bass (Lateolabrax maculatus) during Cold Storage. Molecules 2019; 24:molecules24183292. [PMID: 31509981 PMCID: PMC6766946 DOI: 10.3390/molecules24183292] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2019] [Revised: 09/05/2019] [Accepted: 09/05/2019] [Indexed: 01/24/2023] Open
Abstract
The objective of this research was to explore the antimicrobial activity and mechanism of carvacrol against Vibrio Parahemolyticus, Shewanella putrefaciens, Staphylococcus aureus and Pseudomonas fluorescens and evaluate the effect of the addition of carvacrol/β-cyclodextrin emulsions to flaxseed gum (FSG)-sodium alginate (SA) edible films on the preservation of Chinese sea bass (Lateolabrax maculatus) fillets during refrigerated storage. The minimum inhibitory concentration (MIC) of carvacrol against V. parahemolyticus, S. putrefaciens, S. aureus and P. fluorescens were 0.5, 0.5, 0.125, and 0.5 mg/mL, respectively. Alkaline phosphatase activity assay, nucleotide and protein leakage, and scanning electron microscope demonstrated that carvacrol damaged the external structure of the tested bacterial cells causing leakage of cytoplasmic components. At the same time, when FSG-SA films containing carvacrol used as coating agents for Chinese sea bass fillets cold storage, FSG-SA films containing 1.0 or 2.0 mg/mL carvacrol could significantly reduce TVB-N content, K-value, the degree of microbial deterioration and maintain quality of sea bass fillets according to organoleptic evaluation results.
Collapse
Affiliation(s)
- Shiyuan Fang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
| | - Qianqian Zhou
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
| | - Yan Hu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
| | - Feng Liu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
| | - Jun Mei
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
- National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai 201306, China.
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China.
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China.
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
- National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai 201306, China.
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China.
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China.
| |
Collapse
|
32
|
Wanyi W, Lu L, Zehan H, Xinan X. Comparison of emulsifying characteristics of different macromolecule emulsifiers and their effects on the physical properties of lycopene nanoemulsions. J DISPER SCI TECHNOL 2019. [DOI: 10.1080/01932691.2019.1610421] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Wu Wanyi
- College of Food Science, South China Agricultural University, Guangzhou, People’s Republic of China
| | - Li Lu
- College of Food Science, South China Agricultural University, Guangzhou, People’s Republic of China
| | - Hong Zehan
- College of Food Science, South China Agricultural University, Guangzhou, People’s Republic of China
| | - Xie Xinan
- College of Food Science, South China Agricultural University, Guangzhou, People’s Republic of China
| |
Collapse
|
33
|
Mazarei Z, Rafati H. Nanoemulsification of Satureja khuzestanica essential oil and pure carvacrol; comparison of physicochemical properties and antimicrobial activity against food pathogens. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.10.094] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
34
|
Li J, Guo R, Hu H, Wu X, Ai L, Wu Y. Preparation optimisation and storage stability of nanoemulsion-based lutein delivery systems. J Microencapsul 2019; 35:570-583. [DOI: 10.1080/02652048.2018.1559245] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Jinan Li
- School of Agriculture and Biology, Shanghai Engineering Research Center of Food Safety, Shanghai Jiao Tong University, Shanghai, China
| | - Rui Guo
- School of Agriculture and Biology, Shanghai Engineering Research Center of Food Safety, Shanghai Jiao Tong University, Shanghai, China
| | - Hao Hu
- School of Agriculture and Biology, Shanghai Engineering Research Center of Food Safety, Shanghai Jiao Tong University, Shanghai, China
| | - Xuejiao Wu
- School of Agriculture and Biology, Shanghai Engineering Research Center of Food Safety, Shanghai Jiao Tong University, Shanghai, China
| | - Lianzhong Ai
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Yan Wu
- School of Agriculture and Biology, Shanghai Engineering Research Center of Food Safety, Shanghai Jiao Tong University, Shanghai, China
| |
Collapse
|
35
|
Controllable internal mixing in coalescing droplets induced by the solutal Marangoni convection of surfactants with distinct headgroup architectures. J Colloid Interface Sci 2018; 529:224-233. [PMID: 29902660 DOI: 10.1016/j.jcis.2018.06.011] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2018] [Revised: 06/04/2018] [Accepted: 06/05/2018] [Indexed: 11/24/2022]
Abstract
Through several complementary experiments, an investigation of the bulk and interfacial flows that emerged during the coalescence of two water-in-oil droplets with asymmetric compositional properties was performed. By adding surfactant to one of the coalescing droplets and leaving the other surfactant-free, a strong interfacial tension gradient (i.e., solutal Marangoni) driving energy between the merging droplets generated pronounced internal mixing. The contributions of two distinct types of surfactant, anionic ammonium lauryl sulfate (ALS) and cationic cetyltrimethylammonium bromide (CTAB) on the rate of coalescence bridge expansion and on the generation of opposing flows during coalescence were investigated. All coalescence experiments supported the power law relation between the radius of the expanding connective liquid bridge and time, rb ∝ t1/2. However, the presence of surfactant decreased the magnitude of the prefactor in this relationship due to induced interfacial solutal Marangoni convection. Experiments showed that packing efficiency, diffusivity, and bulk concentration of the selected surfactant are vital in solutal Marangoni convection and thus the degree and timescale of internal mixing between merging droplets, which has yet to be adequately discussed within the literature. Denser interfacial packing efficiency and lower diffusivity of CTAB produced stronger opposing bulk and interfacial flow as well as greater bulk mixing. A discussion of how optimized surfactant selection and solutal Marangoni convection can be used for passively inducing convective mixing between coalescing drops in microfluidic channels when viscosity modulation is not feasible is provided.
Collapse
|
36
|
Li D, Li L, Xiao N, Li M, Xie X. Physical properties of oil-in-water nanoemulsions stabilized by OSA-modified starch for the encapsulation of lycopene. Colloids Surf A Physicochem Eng Asp 2018. [DOI: 10.1016/j.colsurfa.2018.04.055] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
|
37
|
Arancibia C, Riquelme N, Zúñiga R, Matiacevich S. Comparing the effectiveness of natural and synthetic emulsifiers on oxidative and physical stability of avocado oil-based nanoemulsions. INNOV FOOD SCI EMERG 2017. [DOI: 10.1016/j.ifset.2017.06.009] [Citation(s) in RCA: 43] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
|
38
|
de Oca-Ávalos JMM, Candal RJ, Herrera ML. Nanoemulsions: stability and physical properties. Curr Opin Food Sci 2017. [DOI: 10.1016/j.cofs.2017.06.003] [Citation(s) in RCA: 43] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|
39
|
|