1
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Meat systems produced with Monascus pigment water-in-oil-in-water multiple emulsion as pork fat replacers. Food Chem 2023; 402:134080. [DOI: 10.1016/j.foodchem.2022.134080] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2022] [Revised: 08/04/2022] [Accepted: 08/29/2022] [Indexed: 11/22/2022]
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2
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Mugabi J, Jeong JH. Effect of Continuous and Discontinuous Droplet-Size Distributions on the Viscosity of Concentrated Emulsions in Premix Membrane Emulsification. Ind Eng Chem Res 2023. [DOI: 10.1021/acs.iecr.2c04043] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Affiliation(s)
- Jophous Mugabi
- Thermal-Fluid Energy Machine Lab., Department of Mechanical Engineering, Gachon University, 1342, Seongnam-daero, Sujeong-gu, Seongnam-si, Gyeonggi-do13120, Republic of Korea
| | - Jae-Ho Jeong
- Thermal-Fluid Energy Machine Lab., Department of Mechanical Engineering, Gachon University, 1342, Seongnam-daero, Sujeong-gu, Seongnam-si, Gyeonggi-do13120, Republic of Korea
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3
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Leister N, Götz V, Jan Bachmann S, Nachtigall S, Hosseinpour S, Peukert W, Karbstein H. A comprehensive methodology to study double emulsion stability. J Colloid Interface Sci 2023; 630:534-548. [DOI: 10.1016/j.jcis.2022.10.119] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2022] [Revised: 10/15/2022] [Accepted: 10/22/2022] [Indexed: 11/05/2022]
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4
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Thiruvengadam M, Chung IM, Samynathan R, Chandar SRH, Venkidasamy B, Sarkar T, Rebezov M, Gorelik O, Shariati MA, Simal-Gandara J. A comprehensive review of beetroot ( Beta vulgaris L.) bioactive components in the food and pharmaceutical industries. Crit Rev Food Sci Nutr 2022; 64:708-739. [PMID: 35972148 DOI: 10.1080/10408398.2022.2108367] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Abstract
Beetroot is rich in various bioactive phytochemicals, which are beneficial for human health and exert protective effects against several disease conditions like cancer, atherosclerosis, etc. Beetroot has various therapeutic applications, including antioxidant, antibacterial, antiviral, and analgesic functions. Besides the pharmacological effects, food industries are trying to preserve beetroots or their phytochemicals using various food preservation methods, including drying and freezing, to preserve their antioxidant capacity. Beetroot is a functional food due to valuable active components such as minerals, amino acids, phenolic acid, flavonoid, betaxanthin, and betacyanin. Due to its stability, nontoxic and non-carcinogenic and nonpoisonous capabilities, beetroot has been used as an additive or preservative in food processing. Beetroot and its bioactive compounds are well reported to possess antioxidant, anti-inflammatory, antiapoptotic, antimicrobial, antiviral, etc. In this review, we provided updated details on (i) food processing, preservation and colorant methods using beetroot and its phytochemicals, (ii) synthesis and development of several nanoparticles using beetroot and its bioactive compounds against various diseases, (iii) the role of beetroot and its phytochemicals under disease conditions with molecular mechanisms. We have also discussed the role of other phytochemicals in beetroot and their health benefits. Recent technologies in food processing are also updated. We also addressed on molecular docking-assisted biological activity and screening for bioactive chemicals. Additionally, the role of betalain from different sources and its therapeutic effects have been listed. To the best of our knowledge, little or no work has been carried out on the impact of beetroot and its nanoformulation strategies for phytocompounds on antimicrobial, antiviral effects, etc. Moreover, epigenetic alterations caused by phytocompounds of beetroot under several diseases were not reported much. Thus, extensive research must be carried out to understand the molecular effects of beetroot in the near future.
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Affiliation(s)
- Muthu Thiruvengadam
- Department of Crop Science, College of Sanghuh Life Science, Konkuk University, Seoul, Republic of Korea
| | - Ill-Min Chung
- Department of Crop Science, College of Sanghuh Life Science, Konkuk University, Seoul, Republic of Korea
| | | | | | - Baskar Venkidasamy
- Department of Oral and Maxillofacial Surgery, Saveetha Dental College and Hospitals, Chennai, Tamil Nadu, India
| | - Tanmay Sarkar
- Department of Food Processing Technology, Malda Polytechnic, West Bengal State Council of Technical Education, Government of West Bengal, Malda, India
| | - Maksim Rebezov
- Department of Scientific Advisers, V. M. Gorbatov Federal Research Center for Food Systems, Moscow, Russian Federation
- Department of Scientific Research, K.G. Razumovsky Moscow State University of Technologies and management (The First Cossack University), Moscow, Russia Federation
| | - Olga Gorelik
- Faculty of Biotechnology and Food Engineering, Ural State Agrarian University, Yekaterinburg, Russian Federation
- Ural Federal Agrarian Research Center of the Ural Branch, Russian Academy of Sciences, Yekaterinburg, Russian Federation
| | - Mohammad Ali Shariati
- Department of Scientific Research, K.G. Razumovsky Moscow State University of Technologies and management (The First Cossack University), Moscow, Russia Federation
| | - Jesus Simal-Gandara
- Universidade de Vigo, Nutrition and Bromatology Group, Analytical Chemistry and Food Science Department, Faculty of Science, Ourense, Spain
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5
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Wang J, Ballon A, Schroën K, de Lamo-Castellví S, Ferrando M, Güell C. Polyphenol Loaded W 1/O/W 2 Emulsions Stabilized with Lesser Mealworm ( Alphitobius diaperinus) Protein Concentrate Produced by Membrane Emulsification: Stability under Simulated Storage, Process, and Digestion Conditions. Foods 2021; 10:2997. [PMID: 34945549 PMCID: PMC8702022 DOI: 10.3390/foods10122997] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2021] [Revised: 11/19/2021] [Accepted: 12/02/2021] [Indexed: 11/16/2022] Open
Abstract
Water-in-oil-in-water (W1/O/W2) emulsions are complex delivery systems for polyphenols amongst other bio-actives. To stabilize the oil-water interphase, dairy proteins are commonly employed, which are ideally replaced by other, more sustainable sources, such as insect proteins. In this study, lesser mealworm (Alphitobius diaperinus) protein concentrate (LMPC) is assessed and compared to whey protein (WPI) and pea protein (PPI), to stabilize W1/O/W2 emulsions and encapsulate a commercial polyphenol. The results show that LMPC is able to stabilize W1/O/W2 emulsions comparably to whey protein and pea protein when using a low-energy membrane emulsification system. The final droplet size (d4,3) is 7.4 μm and encapsulation efficiency is between 72 and 74%, regardless of the protein used. Under acidic conditions, the LMPC shows a similar performance to whey protein and outperforms pea protein. Under alkaline conditions, the three proteins perform similarly, while the LMPC-stabilized emulsions are less able to withstand osmotic pressure differences. The LMPC stabilized emulsions are also more prone to droplet coalescence after a freeze-thaw cycle than the WPI-stabilized ones, but they are the most stable when exposed to the highest temperatures tested (90 °C). The results show LMPC's ability to stabilize multiple emulsions and encapsulate a polyphenol, which opens the door for application in foods.
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Affiliation(s)
- Junjing Wang
- Departament d’Enginyeria Química, Universitat Rovira i Virgili, Avda. Països Catalans 26, 43007 Tarragona, Spain; (J.W.); (A.B.); (S.d.L.-C.); (M.F.)
| | - Aurélie Ballon
- Departament d’Enginyeria Química, Universitat Rovira i Virgili, Avda. Països Catalans 26, 43007 Tarragona, Spain; (J.W.); (A.B.); (S.d.L.-C.); (M.F.)
| | - Karin Schroën
- Laboratory of Food Process Engineering, Wageningen University, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands;
| | - Sílvia de Lamo-Castellví
- Departament d’Enginyeria Química, Universitat Rovira i Virgili, Avda. Països Catalans 26, 43007 Tarragona, Spain; (J.W.); (A.B.); (S.d.L.-C.); (M.F.)
| | - Montserrat Ferrando
- Departament d’Enginyeria Química, Universitat Rovira i Virgili, Avda. Països Catalans 26, 43007 Tarragona, Spain; (J.W.); (A.B.); (S.d.L.-C.); (M.F.)
| | - Carme Güell
- Departament d’Enginyeria Química, Universitat Rovira i Virgili, Avda. Països Catalans 26, 43007 Tarragona, Spain; (J.W.); (A.B.); (S.d.L.-C.); (M.F.)
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6
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Droplet breakup mechanisms in premix membrane emulsification and related microfluidic channels. Adv Colloid Interface Sci 2021; 290:102393. [PMID: 33770649 DOI: 10.1016/j.cis.2021.102393] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2020] [Revised: 02/22/2021] [Accepted: 02/25/2021] [Indexed: 12/13/2022]
Abstract
Premix membrane emulsification (PME) is a pressure driven process of droplet breakup, caused by their motion through membrane pores. The process is widely used for high-throughput production of sized-controlled emulsion droplets and microparticles using low energy inputs. The resultant droplet size depends on numerous process, membrane, and formulation factors such as flow velocity in pores, number of extrusions, initial droplet size, internal membrane geometry, wettability of pore walls, and physical properties of emulsion. This paper provides a comprehensive review of different mechanisms of droplet deformation and breakup in membranes with versatile pore morphologies including sintered glass and ceramic filters, SPG and polymeric membranes with sponge-like structures, micro-engineered metallic membranes with ordered straight-through pore arrays, and dynamic membranes composed of unconsolidated particles. Fundamental aspects of droplet motion and breakup in idealized pore networks have also been covered including droplet disruption in T-junctions, channel constrictions, and obstructed channels. The breakup mechanisms due to shear interactions with pore walls and localized shear (direct breaking) or due to interfacial tension effects and Rayleigh-Plateau instability (indirect breaking) are systematically discussed based on recent experimental and numerical studies. Non-dimensional droplet size correlations based on capillary, Weber, and Ohnesorge numbers are also presented.
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7
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Multiple Emulsions for Enhanced Delivery of Vitamins and Iron Micronutrients and Their Application for Food Fortification. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02586-2] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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8
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Nanoemulsion Versus Microemulsion Systems for the Encapsulation of Beetroot Extract: Comparison of Physicochemical Characteristics and Betalain Stability. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-020-02562-2] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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9
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10
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Xu D, Zheng B, Che Y, Liu G, Yuan Y, Wang S, Cao Y. The Stability, Microstructure, and Microrheological Properties of Monascus Pigment Double Emulsions Stabilized by Polyglycerol Polyricinoleate and Soybean Protein Isolate. Front Nutr 2020; 7:543421. [PMID: 33385004 PMCID: PMC7770174 DOI: 10.3389/fnut.2020.543421] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2020] [Accepted: 11/10/2020] [Indexed: 11/13/2022] Open
Abstract
Monascus pigment is a natural food pigment and is commonly used for coloring and as antiseptic of cured meat products, confectionery, cakes, and beverages. However, Monascus pigment is sensitive to environmental conditions. The main aim of this study was to investigate the effect of polyglycerol polyricinoleate (PGPR) and soy protein isolate (SPI) on the particle size, zeta potential, physical stability, microstructure, and microrheological properties of Monascus pigment double emulsions. The effects of ionic strength, heating, and freeze thawing treatment on the stabilities of Monascus pigment double emulsions were also characterized. It was found that the optimum PGPR and SPI concentrations for fabricating Monascus pigment double emulsion were 3.6 and 3.0 wt%, respectively. The fabricated Monascus pigment double emulsion was composed of fine particles with narrow and uniform size distributions. Microrheological property results suggested that the elastic characteristic of the Monascus pigment double emulsion was dominated with increasing PGPR and SPI contents. It was mainly due to the increased collision and interaction between the droplets during the movement resulting in force increasing. Monascus pigment double emulsions with <5 mM CaCl2 prevented calcium to destroy the physical stability of emulsions, while Monascus pigment double emulsions with more than 10 mM CaCl2 formed creaming. After freeze thawing treatment, creaming occurred in Monascus pigment double emulsion. However, it was stable against heating treatment due to heating leading to a dense network structure. It could be contributed to the practical applications of Monascus pigment double emulsions in food products.
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Affiliation(s)
| | | | | | | | | | | | - Yanping Cao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology & Business University, Beijing, China
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11
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The Importance of Interfacial Tension in Emulsification: Connecting Scaling Relations Used in Large Scale Preparation with Microfluidic Measurement Methods. CHEMENGINEERING 2020. [DOI: 10.3390/chemengineering4040063] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
This paper starts with short descriptions of emulsion preparation methods used at large and smaller scales. We give scaling relations as they are generally used, and focus on the central role that interfacial tension plays in these relations. The actual values of the interfacial tension are far from certain given the dynamic behavior of surface-active components, and the lack of measurement methods that can be applied to conditions as they occur during large-scale preparation. Microfluidic techniques are expected to be very instrumental in closing this gap. Reduction of interfacial tension resulting from emulsifier adsorption at the oil-water interface is a complex process that consists of various steps. We discuss them here, and present methods used to probe them. Specifically, methods based on microfluidic tools are of great interest to study short droplet formation times, and also coalescence behavior of droplets. We present the newest insights in this field, which are expected to bring interfacial tension observations to a level that is of direct relevance for the large-scale preparation of emulsions, and that of other multi-phase products.
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12
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Dhakal SP, He J. Microencapsulation of vitamins in food applications to prevent losses in processing and storage: A review. Food Res Int 2020; 137:109326. [DOI: 10.1016/j.foodres.2020.109326] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2019] [Revised: 05/11/2020] [Accepted: 05/16/2020] [Indexed: 01/29/2023]
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13
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Wang J, Martínez-Hernández A, de Lamo-Castellví S, Romero MP, Kaade W, Ferrando M, Güell C. Low-energy membrane-based processes to concentrate and encapsulate polyphenols from carob pulp. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2020.109996] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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14
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Li Y, Zeng QH, Liu G, Chen X, Zhu Y, Liu H, Zhao Y, Wang JJ. Food-grade emulsions stabilized by marine Antarctic krill (Euphausia superba) proteins with long-term physico-chemical stability. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109492] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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15
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Castro-Enríquez DD, Montaño-Leyva B, Del Toro-Sánchez CL, Juaréz-Onofre JE, Carvajal-Millan E, Burruel-Ibarra SE, Tapia-Hernández JA, Barreras-Urbina CG, Rodríguez-Félix F. Stabilization of betalains by encapsulation-a review. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:1587-1600. [PMID: 32327769 PMCID: PMC7171008 DOI: 10.1007/s13197-019-04120-x] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/18/2019] [Accepted: 09/27/2019] [Indexed: 01/14/2023]
Abstract
Betalains are pigments that have properties that benefit health, such as antioxidant, anticancer, and antimicrobial activity, and they also possess a high ability to provide color. However, these pigments, although used as colorants in certain foods, have not been able to be potentialized to diverse areas such as pharmacology, due to their instability to physicochemical factors such as high temperature, pH changes and high water activity. For this reason, different stabilization methods have been reported. The method that has presented best results for diversifying the use of betalains has been encapsulation. Encapsulation is a method of entrapment where the objective is to protect a compound utilizing more stable matrices from encapsulation technologies. This method has been employed to provide greater stability to betalains, using different matrices and encapsulation technologies. However, a review does not exist, to our knowledge, which analyzes the effect of matrices and encapsulation technologies on betalains stabilization. Therefore, the objective of this review article was to evaluate the different matrices and encapsulation techniques that have been employed to stabilize betalains, in order to arrive at specific conclusions concerning the effect of encapsulation on their stabilization and to propose new techniques and matrices that could promote their stabilization.
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Affiliation(s)
- D. D. Castro-Enríquez
- Depto. Investigación y Posgrado en Alimentos, Universidad de Sonora, Encinas y Rosales s/n, 83000 Hermosillo, Sonora Mexico
| | - B. Montaño-Leyva
- Depto. Investigación y Posgrado en Alimentos, Universidad de Sonora, Encinas y Rosales s/n, 83000 Hermosillo, Sonora Mexico
| | - C. L. Del Toro-Sánchez
- Depto. Investigación y Posgrado en Alimentos, Universidad de Sonora, Encinas y Rosales s/n, 83000 Hermosillo, Sonora Mexico
| | - J. E. Juaréz-Onofre
- Depto. Física, Universidad de Sonora, Encinas y Rosales s/n, 83000 Hermosillo, Sonora Mexico
| | - E. Carvajal-Millan
- Centro de Investigación en Alimentos y Desarrollo, A.C. Biopolímeros-CTAOA, Carretera a la Victoria Km. 0.6, 83304 Hermosillo, Sonora Mexico
| | - S. E. Burruel-Ibarra
- Depto. de Investigación en Polímeros y Materiales, Universidad de Sonora, Encinas y Rosales s/n, 83000 Hermosillo, Sonora Mexico
| | - J. A. Tapia-Hernández
- Depto. Investigación y Posgrado en Alimentos, Universidad de Sonora, Encinas y Rosales s/n, 83000 Hermosillo, Sonora Mexico
| | - C. G. Barreras-Urbina
- Depto. Investigación y Posgrado en Alimentos, Universidad de Sonora, Encinas y Rosales s/n, 83000 Hermosillo, Sonora Mexico
| | - F. Rodríguez-Félix
- Depto. Investigación y Posgrado en Alimentos, Universidad de Sonora, Encinas y Rosales s/n, 83000 Hermosillo, Sonora Mexico
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16
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17
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Keršienė M, Jasutienė I, Eisinaitė V, Venskutonis PR, Leskauskaitė D. Designing multiple bioactives loaded emulsions for the formulations for diets of elderly. Food Funct 2020; 11:2195-2207. [DOI: 10.1039/d0fo00021c] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Abstract
In this study, a stable double emulsion loaded with essential bioactives for the elderly was prepared using a two-step mechanical emulsification process.
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Affiliation(s)
- Milda Keršienė
- Department of Food Science and Technology
- Kaunas University of technology
- Kaunas
- Lithuania
| | - Ina Jasutienė
- Department of Food Science and Technology
- Kaunas University of technology
- Kaunas
- Lithuania
| | - Viktorija Eisinaitė
- Department of Food Science and Technology
- Kaunas University of technology
- Kaunas
- Lithuania
| | | | - Daiva Leskauskaitė
- Department of Food Science and Technology
- Kaunas University of technology
- Kaunas
- Lithuania
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18
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Opalski AS, Makuch K, Derzsi L, Garstecki P. Split or slip – passive generation of monodisperse double emulsions with cores of varying viscosity in microfluidic tandem step emulsification system. RSC Adv 2020; 10:23058-23065. [PMID: 35520343 PMCID: PMC9054724 DOI: 10.1039/d0ra03007d] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2020] [Accepted: 06/02/2020] [Indexed: 12/22/2022] Open
Abstract
We investigate the role of viscosities on the formation of double emulsion in a microfluidic step emulsification system. Aqueous droplets of various viscosities and sizes were engulfed in fluorocarbon oil and subsequently transformed into double droplets in the microfluidic step emulsifying device. We identify two distinct regimes of double droplet formation: (i) core droplets split into multiple smaller droplets, or (ii) cores slip whole into the forming oil shell. We show that the viscosity ratio of the core and shell phases plays a crucial role in determining the mode of formation of the double emulsions. Finally, we demonstrate that high viscosity of the core droplet allows for generation of double emulsions with constant shell thickness for cores of various sizes. We investigate the role of fluid viscosities on formation of double emulsion in a microfluidic step emulsification system. The ratio of fluid viscosities controls double droplet formation, leading to splitting of the core for low core-to-shell viscosity ratio.![]()
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Affiliation(s)
- Adam S. Opalski
- Institute of Physical Chemistry of Polish Academy of Sciences
- 01-224 Warsaw
- Poland
| | - Karol Makuch
- Institute of Physical Chemistry of Polish Academy of Sciences
- 01-224 Warsaw
- Poland
| | - Ladislav Derzsi
- Institute of Physical Chemistry of Polish Academy of Sciences
- 01-224 Warsaw
- Poland
| | - Piotr Garstecki
- Institute of Physical Chemistry of Polish Academy of Sciences
- 01-224 Warsaw
- Poland
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19
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High internal phase water-in-oil emulsions stabilized by food-grade starch. J Colloid Interface Sci 2019; 534:542-548. [DOI: 10.1016/j.jcis.2018.09.058] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2016] [Revised: 09/17/2018] [Accepted: 09/17/2018] [Indexed: 02/03/2023]
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20
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Eisinaite V, Duque Estrada P, Schroën K, Berton-Carabin C, Leskauskaite D. Tayloring W/O/W emulsion composition for effective encapsulation: The role of PGPR in water transfer-induced swelling. Food Res Int 2018; 106:722-728. [PMID: 29579980 DOI: 10.1016/j.foodres.2018.01.042] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2017] [Revised: 01/15/2018] [Accepted: 01/17/2018] [Indexed: 10/18/2022]
Abstract
The role of the lipophilic surfactant, polyglycerol polyricinoleate (PGPR) in water transfer in food-grade double emulsions was investigated, and related to physical emulsion stability. Double (W/O/W) emulsions were prepared with various PGPR concentrations (0.5-5.0 wt%) in the oil phase, at initial osmotic pressure differences of up to 1.1 MPa between the water phases. At high PGPR concentrations (>2 wt%), emulsions showed good physical stability, with encapsulation efficiency close to 100%. It was found that PGPR is involved in water transfer between the water phases through reverse micelle formation by PGPR molecules or hydrated monomers of PGPR, and this allows for controlled swelling. Emulsions that are initially of low viscosity (milk-like emulsions), obtain an apparent viscosity of up to 3 Pa·s, and this effect can be used to tune the emulsion properties to the targeted application, whithout the need to gel either the internal or external phase.
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Affiliation(s)
- Viktorija Eisinaite
- Kaunas University of Technology, Department of Food Science and Technology, Radvilenu pl 19, Kaunas LT-50254, Lithuania
| | | | - Karin Schroën
- Wageningen University, Food Process Engineering Group, The Netherlands
| | | | - Daiva Leskauskaite
- Kaunas University of Technology, Department of Food Science and Technology, Radvilenu pl 19, Kaunas LT-50254, Lithuania.
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21
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McClements DJ, Jafari SM. Improving emulsion formation, stability and performance using mixed emulsifiers: A review. Adv Colloid Interface Sci 2018; 251:55-79. [PMID: 29248154 DOI: 10.1016/j.cis.2017.12.001] [Citation(s) in RCA: 458] [Impact Index Per Article: 76.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2017] [Revised: 12/01/2017] [Accepted: 12/02/2017] [Indexed: 12/14/2022]
Abstract
The formation, stability, and performance of oil-in-water emulsions may be improved by using combinations of two or more different emulsifiers, rather than an individual type. This article provides a review of the physicochemical basis for the ability of mixed emulsifiers to enhance emulsion properties. Initially, an overview of the most important physicochemical properties of emulsifiers is given, and then the nature of emulsifier interactions in solution and at interfaces is discussed. The impact of using mixed emulsifiers on the formation and stability of emulsions is then reviewed. Finally, the impact of using mixed emulsifiers on the functional performance of emulsifiers is given, including gastrointestinal fate, oxidative stability, antimicrobial activity, and release characteristics. This information should facilitate the selection of combinations of emulsifiers that will have improved performance in emulsion-based products.
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Affiliation(s)
- David Julian McClements
- Department of Food Science, University of Massachusetts, Chenoweth Laboratory, Amherst, MA, USA.
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
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22
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Balcaen M, Vermeir L, Van der Meeren P. Influence of protein type on Polyglycerol Polyricinoleate replacement in W/O/W (water-in-oil-in-water) double emulsions for food applications. Colloids Surf A Physicochem Eng Asp 2017. [DOI: 10.1016/j.colsurfa.2017.09.034] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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van der Ark KC, Nugroho ADW, Berton-Carabin C, Wang C, Belzer C, de Vos WM, Schroen K. Encapsulation of the therapeutic microbe Akkermansia muciniphila in a double emulsion enhances survival in simulated gastric conditions. Food Res Int 2017; 102:372-379. [DOI: 10.1016/j.foodres.2017.09.004] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2017] [Revised: 08/14/2017] [Accepted: 09/01/2017] [Indexed: 10/18/2022]
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Xu P, Liang X, Chen N, Tang J, Shao W, Gao Q, Teng Z. Magnetic separable chitosan microcapsules decorated with silver nanoparticles for catalytic reduction of 4-nitrophenol. J Colloid Interface Sci 2017; 507:353-359. [DOI: 10.1016/j.jcis.2017.08.014] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2017] [Revised: 08/04/2017] [Accepted: 08/04/2017] [Indexed: 01/08/2023]
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Cizauskaite U, Marksa M, Bernatoniene J. The optimization of technological processes, stability and microbiological evaluation of innovative natural ingredients-based multiple emulsion. Pharm Dev Technol 2017; 23:636-645. [PMID: 28675344 DOI: 10.1080/10837450.2017.1350981] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
For the last couple of decades, multiple emulsions were prepared either by the re-emulsification of primary emulsion or they were produced by an emulsion inversion and their technological peculiarities were widely investigated. The aim of our study was to investigate and determine the optimal technological parameters of innovative multiple emulsion, prepared directly-by addition of ethanolic rosemary extract in the presence of polymeric emulsifier-and evaluate its stability by experimental surface response design approach. The results revealed that simplified W/O/W emulsification process is stirring time and stirring speed sensitive: the change of stirring time from 5 to 15 min at 600 rpm resulted in increased viscosity (from 1705.6 ± 62.2 to 3364.1 ± 112.5 mPA/s) and smaller oil droplet size (from 33.09 ± 1.51 to 17.81 ± 0.78 μm), though the conductivity increased from 800 ± 2 to 882 ± 2 μS/cm (p < .05). The second mixing stage (1000 rpm) had a negative effect on the conductivity of W/O/W emulsion because of the inner aqueous phase encapsulation efficiency. Ethanolic rosemary extract was used as multifunctional agent: not only to form multiple emulsion but also to preserve it; microbiological assay confirmed its effectiveness. A stable W/O/W type drug delivery system was successfully created without additional technological stages, phase inversion or surfactants.
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Affiliation(s)
- Ugne Cizauskaite
- a Department of Drug Technology and Social Pharmacy , Lithuanian University of Health Sciences, Medical academy , Kaunas , Lithuania
| | - Mindaugas Marksa
- b Department of Analytical and Toxicological Chemistry , Lithuanian University of Health Sciences, Medical Academy , Kaunas , Lithuania
| | - Jurga Bernatoniene
- a Department of Drug Technology and Social Pharmacy , Lithuanian University of Health Sciences, Medical academy , Kaunas , Lithuania
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Costa ALR, Gomes A, Andrade CCPD, Cunha RL. Emulsifier functionality and process engineering: Progress and challenges. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.10.012] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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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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