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Zheng Y, Zi Y, Tao L, Xu J, Chen J, Yang M, Wang X, Zhong J. Effects of Span surfactants on the preparation and properties of fish oil-loaded sodium alginate-stabilized emulsions and calcium alginate-stabilized capsules. Int J Biol Macromol 2022; 221:831-841. [PMID: 36063894 DOI: 10.1016/j.ijbiomac.2022.08.187] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 08/18/2022] [Accepted: 08/29/2022] [Indexed: 11/05/2022]
Abstract
Encapsulation is an efficient protection method for oil in both liquid (e.g., emulsion) and solid (e.g., capsule) forms. In this work, we mainly explored the effect of different Span surfactants (Span 20, Span 40, Span 60, and Span 80) on the properties of fish oil-loaded sodium alginate/Span-stabilized emulsions and calcium alginate/Span capsules. For emulsions, different Span surfactants induced different initial droplet sizes and emulsion creaming stability. The emulsifying stability of Span surfactants for sodium alginate/Span-stabilized emulsions was: Span 40 < Span 20 < Span 80 < Span 60. For capsules, a Span addition could decrease the water content and change the particle morphologies. Compared with the calcium alginate capsule (12.2 %), the Span 60 addition increased the fish oil loading ratio (20.2 %). Moreover, the addition of Span 20, Span 60, and Span 80 decreased the production of primary lipid hydroperoxides of the capsules. Span surfactants had different effects on the free fatty acid release of calcium alginate capsules in the gastrointestinal digestion process, such that: Span 40 > Span 80 > control > Span 20 > Span 60. This work suggests that Span surfactants are capable of adjusting and optimizing the properties of emulsions and capsules for potential food applications.
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Affiliation(s)
- Yulu Zheng
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Ye Zi
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Lina Tao
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Jiamin Xu
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Jiahui Chen
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Mengyang Yang
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Xichang Wang
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Jian Zhong
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China; Xinhua Hospital, Shanghai Institute for Pediatric Research, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Jiao Tong University School of Medicine, Shanghai 200092, China.
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2
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Tao L, Zhang T, Wang P, Ding M, Liu L, Tao N, Wang X, Zhong J. Shape control and stability of multicore millimetre‐sized capsules using a combined monoaxial dispersion electrospraying–ionotropic gelation technique. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15300] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Lina Tao
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai) Integrated Scientific Research Base on Comprehensive Utilization Technology for By‐Products of Aquatic Product Processing Ministry of Agriculture and Rural Affairs of the People's Republic of China Shanghai Engineering Research Center of Aquatic‐Product Processing and Preservation College of Food Science & Technology Shanghai Ocean University Shanghai 201306 China
| | - Ting Zhang
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai) Integrated Scientific Research Base on Comprehensive Utilization Technology for By‐Products of Aquatic Product Processing Ministry of Agriculture and Rural Affairs of the People's Republic of China Shanghai Engineering Research Center of Aquatic‐Product Processing and Preservation College of Food Science & Technology Shanghai Ocean University Shanghai 201306 China
| | - Panpan Wang
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai) Integrated Scientific Research Base on Comprehensive Utilization Technology for By‐Products of Aquatic Product Processing Ministry of Agriculture and Rural Affairs of the People's Republic of China Shanghai Engineering Research Center of Aquatic‐Product Processing and Preservation College of Food Science & Technology Shanghai Ocean University Shanghai 201306 China
| | - Mengzhen Ding
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai) Integrated Scientific Research Base on Comprehensive Utilization Technology for By‐Products of Aquatic Product Processing Ministry of Agriculture and Rural Affairs of the People's Republic of China Shanghai Engineering Research Center of Aquatic‐Product Processing and Preservation College of Food Science & Technology Shanghai Ocean University Shanghai 201306 China
| | - Lijie Liu
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai) Integrated Scientific Research Base on Comprehensive Utilization Technology for By‐Products of Aquatic Product Processing Ministry of Agriculture and Rural Affairs of the People's Republic of China Shanghai Engineering Research Center of Aquatic‐Product Processing and Preservation College of Food Science & Technology Shanghai Ocean University Shanghai 201306 China
| | - Ningping Tao
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai) Integrated Scientific Research Base on Comprehensive Utilization Technology for By‐Products of Aquatic Product Processing Ministry of Agriculture and Rural Affairs of the People's Republic of China Shanghai Engineering Research Center of Aquatic‐Product Processing and Preservation College of Food Science & Technology Shanghai Ocean University Shanghai 201306 China
| | - Xichang Wang
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai) Integrated Scientific Research Base on Comprehensive Utilization Technology for By‐Products of Aquatic Product Processing Ministry of Agriculture and Rural Affairs of the People's Republic of China Shanghai Engineering Research Center of Aquatic‐Product Processing and Preservation College of Food Science & Technology Shanghai Ocean University Shanghai 201306 China
- Collaborative Innovation Center of Seafood Deep Processing Dalian Polytechnic University Dalian 116034 China
| | - Jian Zhong
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai) Integrated Scientific Research Base on Comprehensive Utilization Technology for By‐Products of Aquatic Product Processing Ministry of Agriculture and Rural Affairs of the People's Republic of China Shanghai Engineering Research Center of Aquatic‐Product Processing and Preservation College of Food Science & Technology Shanghai Ocean University Shanghai 201306 China
- Collaborative Innovation Center of Seafood Deep Processing Dalian Polytechnic University Dalian 116034 China
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3
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Abstract
Microparticles, microspheres, and microcapsules are widely used constituents of multiparticulate drug delivery systems, offering both therapeutic and technological advantages. Microparticles are generally in the 1–1000 µm size range, serve as multiunit drug delivery systems with well-defined physiological and pharmacokinetic benefits in order to improve the effectiveness, tolerability, and patient compliance. This paper reviews their evolution, significance, and formulation factors (excipients and procedures), as well as their most important practical applications (inhaled insulin, liposomal preparations). The article presents the most important structures of microparticles (microspheres, microcapsules, coated pellets, etc.), interpreted with microscopic images too. The most significant production processes (spray drying, extrusion, coacervation, freeze-drying, microfluidics), the drug release mechanisms, and the commonly used excipients, the characterization, and the novel drug delivery systems (microbubbles, microsponges), as well as the preparations used in therapy are discussed in detail.
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