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Zhu Y, Hong N, Zhao L, Liu S, Zhang J, Li M, Ma Y, Liang D, Zhao G. Effect of Molecular Weight on the Structural and Emulsifying Characteristics of Bovine Bone Protein Hydrolysate. Foods 2023; 12:4515. [PMID: 38137319 PMCID: PMC10743285 DOI: 10.3390/foods12244515] [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: 11/17/2023] [Revised: 12/09/2023] [Accepted: 12/13/2023] [Indexed: 12/24/2023] Open
Abstract
The emulsifying capacity of bovine bone protein extracted using high-pressure hot water (HBBP) has been determined to be good. Nevertheless, given that HBBP is a blend of peptides with a broad range of molecular weights, the distinction in emulsifying capacity between polypeptide components with high and low molecular weights is unclear. Therefore, in this study, HBBP was separated into three molecular weight components of 10-30 kDa (HBBP 1), 5-10 kDa (HBBP 2), and <5 kDa (HBBP 3) via ultrafiltration, and the differences in their structures and emulsifying properties were investigated. The polypeptide with the highest molecular weight displayed the lowest endogenous fluorescence intensity, the least solubility in an aqueous solution, and the highest surface hydrophobicity index. Analysis using laser confocal Raman spectroscopy showed that with an increase in polypeptide molecular weight, the α-helix and β-sheet contents in the secondary structure of the polypeptide molecule increased significantly. Particle size, rheological characteristics, and laser confocal microscopy were used to characterize the emulsion made from peptides of various molecular weights. High-molecular-weight peptides were able to provide a more robust spatial repulsion and thicker interfacial coating in the emulsion, which would make the emulsion more stable. The above results showed that the high-molecular-weight polypeptide in HBBP effectively improved the emulsion stability when forming an emulsion. This study increased the rate at which bovine bone was utilized and provided a theoretical foundation for the use of bovine bone protein as an emulsifier in the food sector.
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Affiliation(s)
- Yaodi Zhu
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; (Y.Z.); (N.H.); (L.Z.); (S.L.); (J.Z.); (Y.M.); (D.L.); (G.Z.)
- International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, Zhengzhou 450002, China
| | - Niancheng Hong
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; (Y.Z.); (N.H.); (L.Z.); (S.L.); (J.Z.); (Y.M.); (D.L.); (G.Z.)
- International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, Zhengzhou 450002, China
| | - Lijun Zhao
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; (Y.Z.); (N.H.); (L.Z.); (S.L.); (J.Z.); (Y.M.); (D.L.); (G.Z.)
- International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, Zhengzhou 450002, China
| | - Shengnan Liu
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; (Y.Z.); (N.H.); (L.Z.); (S.L.); (J.Z.); (Y.M.); (D.L.); (G.Z.)
- International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, Zhengzhou 450002, China
| | - Jie Zhang
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; (Y.Z.); (N.H.); (L.Z.); (S.L.); (J.Z.); (Y.M.); (D.L.); (G.Z.)
- International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, Zhengzhou 450002, China
| | - Miaoyun Li
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; (Y.Z.); (N.H.); (L.Z.); (S.L.); (J.Z.); (Y.M.); (D.L.); (G.Z.)
- International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, Zhengzhou 450002, China
| | - Yangyang Ma
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; (Y.Z.); (N.H.); (L.Z.); (S.L.); (J.Z.); (Y.M.); (D.L.); (G.Z.)
- International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, Zhengzhou 450002, China
| | - Dong Liang
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; (Y.Z.); (N.H.); (L.Z.); (S.L.); (J.Z.); (Y.M.); (D.L.); (G.Z.)
- International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, Zhengzhou 450002, China
| | - Gaiming Zhao
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; (Y.Z.); (N.H.); (L.Z.); (S.L.); (J.Z.); (Y.M.); (D.L.); (G.Z.)
- International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, Zhengzhou 450002, China
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2
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Molet-Rodríguez A, Ramezani M, Salvia-Trujillo L, Martín-Belloso O. Impact of the lipid phase composition and state on the in vitro digestibility and chlorophyllin bioaccessibility of W 1/O/W 2 emulsions into whole milk. Food Res Int 2023; 173:113455. [PMID: 37803781 DOI: 10.1016/j.foodres.2023.113455] [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: 04/25/2023] [Revised: 08/30/2023] [Accepted: 09/10/2023] [Indexed: 10/08/2023]
Abstract
Water-in-oil-in-water (W1/O/W2) emulsions offer the potential to deliver hydrophilic bioactive compounds into foods, yet their application remains limited due to their instability. Thus, the impact of lipid phase composition and state on the colloidal stability, in vitro lipid digestibility and chlorophyllin (CHL) bioaccessibility of W1/O/W2 emulsions before and after incorporation into whole milk was studied. Medium-chain triglyceride oil (MCT) was used as a liquid lipid phase and MCT with glyceryl stearate (GS) or pure hydrogenated palm oil (HPO) as gelled lipid phases. The lipid phase composition was crucial to forming W1/O/W2 emulsions. MCT or MCT+GS allowed the successful formation of W1/O/W2 emulsions, being more stable upon gastric conditions those formulated with MCT+GS than pure MCT. In contrast, the use of HPO led to phase separation, which was maintained after the gastric conditions. Regarding their lipid digestibility, W1/O/W2 emulsions formulated with MCT or MCT+GS were fully digested, whereas only 40% of the lipid was digested using HPO. In accordance, the CHL bioaccessibility was higher using MCT or MCT+GS than HPO. When co-digested with whole milk, the colloidal stability and lipid digestibility of the W1/O/W2 emulsions with MCT or MCT+GS were not altered, whereas the W1/O/W2 emulsion-HPO showed enhanced colloidal stability and lipid digestibility (57.71 ± 3.06%), due to the surface-active properties of milk protein. The present study provides useful information to develop stable functional foods enriched with hydrophilic bioactive compounds by using W1/O/W2 emulsions.
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Affiliation(s)
- Anna Molet-Rodríguez
- Department of Food Technology, Engineering and Science, University of Lleida, Av. Alcalde Rovira Roure, 191, 25198 Lleida, Spain; Agrotecnio - CERCA Center, Av. Rovira Roure, 191, 25198 Lleida, Spain.
| | - Mohsen Ramezani
- Department of Food Technology, Engineering and Science, University of Lleida, Av. Alcalde Rovira Roure, 191, 25198 Lleida, Spain; Agrotecnio - CERCA Center, Av. Rovira Roure, 191, 25198 Lleida, Spain.
| | - Laura Salvia-Trujillo
- Department of Food Technology, Engineering and Science, University of Lleida, Av. Alcalde Rovira Roure, 191, 25198 Lleida, Spain; Agrotecnio - CERCA Center, Av. Rovira Roure, 191, 25198 Lleida, Spain.
| | - Olga Martín-Belloso
- Department of Food Technology, Engineering and Science, University of Lleida, Av. Alcalde Rovira Roure, 191, 25198 Lleida, Spain; Agrotecnio - CERCA Center, Av. Rovira Roure, 191, 25198 Lleida, Spain.
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3
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Nazari Z, Asili J. Nanoencapsulation of crocin in double-layer emulsions for improved stability and enhanced efficacy against depression. PLoS One 2023; 18:e0289425. [PMID: 37796872 PMCID: PMC10553208 DOI: 10.1371/journal.pone.0289425] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2022] [Accepted: 07/19/2023] [Indexed: 10/07/2023] Open
Abstract
On average, depression affects 7.7% of the population aged 15 and older. One of the types of medicinal plants used to treat depression is saffron, which is uplifting and relieves sadness. Crocin as a bioactive compound is effective against depression, but it is sensitive to temperature, pH, and oxygen, and its efficiency decreases. Nanoencapsulation of crocin using double-layer emulsions is a method to increase the stability of this compound. Surfactant ratio (50% to 200%), stirrer speed (500 and 1000 rpm), and stirring time (45, 90, and 135 min) were used as variables of primary emulsion production. The optimum ratio of surfactant to aqueous phase was 100%, and in all microemulsions, viscosity increased with increasing surfactant ratio. A high-pressure homogenization method was used to make the secondary emulsion (double-layer emulsions), and soy protein concentrate (SPC), Gum Arabic (GA), and Pectin (P) at two levels of 5 and 10% were used to increase the stability. All treatments evaluated using Duncan's test at a significance level of 5%. Double-layer emulsions stabilized with pectin showed the highest viscosity and the lowest release of crocin in simulated stomach and intestine conditions. The use of the cellular automata model to investigate the release of crocin showed that this model could simulate the effects of crocin concentration, polymer concentration, and the droplet size of double-layer emulsions with 93-99% confidence to predict the release in double-layer emulsions. Then the double-layer emulsions added to the chocolate, and the chocolate containing the double-layer emulsions compared with the control sample in terms of sensory properties and had a higher score than the control sample.
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Affiliation(s)
- Zahra Nazari
- Food Quality and Safety Research Group, Food Science and Technology Research Institute ACECR, Mashhad, Iran
| | - Javad Asili
- Department of Pharmacognosy, School of Pharmacy, Mashhad University of Medical Sciences, Mashhad, Iran
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4
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Lee J, Kwak E, Kim HT, Jo YJ, Choi MJ. Influence of different electrolytes and oils on the stability of W 1/O/W 2 double emulsion during storage and in vitro digestion. Food Sci Biotechnol 2023; 32:1515-1529. [PMID: 37637838 PMCID: PMC10449744 DOI: 10.1007/s10068-023-01282-5] [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: 11/28/2022] [Revised: 01/24/2023] [Accepted: 02/10/2023] [Indexed: 03/01/2023] Open
Abstract
The aim of this study is to formulate a stable water-in-oil-in-water (W1/O/W2) double emulsion using different types of oils and electrolytes. W1/O was formulated with different electrolyte solutions (W1) dispersed in various oils (O) using polyglycerol polyricinoleate as a stabilizer. External aqueous phase was Tween-80 (W2), and W1/O dispersed in W2 was used. The emulsion containing NaCl or MgCl2 exhibited high encapsulation efficiency (EE) and maintained particle size. Regarding the oil type, the emulsion with MCT oil showed a small droplet size and a high viscosity and EE, presenting a stable droplet distribution in optical observation. The stability of emulsion containing NaCl was maintained during the in vitro digestion experiments. MCT oil, NaCl and MgCl2 have the potential to produce stable double emulsions for storage stability and in vitro digestion studies. The findings would be useful for preparing stable double emulsions used in the food and cosmetic industries.
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Affiliation(s)
- Jiseon Lee
- Carbohydrate Bioproduct Research Center, Sejong University, Seoul, 05006 Republic of Korea
| | - Eunji Kwak
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, 120 Neudong-ro, Seoul, 05029 Republic of Korea
| | - Hyo-Tae Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, 120 Neudong-ro, Seoul, 05029 Republic of Korea
| | - Yeon-Ji Jo
- Department of Food Processing and Distribution, Gangneung-Wonju National University, Gangneung, Gangwon 25457 Republic of Korea
| | - Mi-Jung Choi
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, 120 Neudong-ro, Seoul, 05029 Republic of Korea
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5
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Li J, Guo C, Cai S, Yi J, Zhou L. Fabrication of anthocyanin–rich W1/O/W2 emulsion gels based on pectin–GDL complexes: 3D printing performance. Food Res Int 2023; 168:112782. [PMID: 37120230 DOI: 10.1016/j.foodres.2023.112782] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2023] [Revised: 03/22/2023] [Accepted: 03/29/2023] [Indexed: 04/07/2023]
Abstract
The stability of anthocyanin-rich W1/O/W2 double emulsions prepared with Nicandra physalodes (Linn.) Gaertn. Seeds pectin was investigated, including droplet sizes, ζ-potential, viscosity, color, microstructures and encapsulation efficiency. Furthermore, the gelation behavior, rheological behavior, texture behavior and three-dimensional (3D) printing effects of the W1/O/W2 emulsion gels induced with Glucono-delta-lactone (GDL) were studied. The L*, b*, ΔE, droplet sizes and ζ-potential of the emulsions were gradually increased, while other indicators were gradually decreased during 28 days of storage under 4 ℃. The storage stability of sample under storage at 4 ℃ was higher than 25 ℃. The G' of W1/O/W2 emulsion gels gradually boosted with increased GDL addition, and reached the highest after the addition of 1.6 % GDL. In creep-recovery sweep, the minimum strain of 1.68 % and the highest recovery rate of 86 % were also found for the emulsion gels with 1.6 % GDL. Accordingly, the models "KUST", hearts, flowers printed by emulsion gels after 60 min addition of 1.6 % GDL had the best printing effects. The W1/O/W2 emulsion gels based on pectin-GDL complexes exhibited good performance in protecting anthocyanins and suggested as a potential ink for food 3D printing.
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Affiliation(s)
- Jian Li
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China; Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming, Yunnan Province 650500, China; International Green Food Processing Research and Development Center of Kunming City, 650500 Kunming, China.
| | - Chaofan Guo
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China; Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming, Yunnan Province 650500, China; International Green Food Processing Research and Development Center of Kunming City, 650500 Kunming, China
| | - Shengbao Cai
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China; Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming, Yunnan Province 650500, China; International Green Food Processing Research and Development Center of Kunming City, 650500 Kunming, China
| | - Junjie Yi
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China; Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming, Yunnan Province 650500, China; International Green Food Processing Research and Development Center of Kunming City, 650500 Kunming, China.
| | - Linyan Zhou
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China; Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming, Yunnan Province 650500, China; International Green Food Processing Research and Development Center of Kunming City, 650500 Kunming, China.
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6
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Galogahi FM, Ansari A, Teo AJT, Cha H, An H, Nguyen NT. Fabrication and characterization of core-shell microparticles containing an aqueous core. Biomed Microdevices 2022; 24:40. [PMID: 36355223 PMCID: PMC9649509 DOI: 10.1007/s10544-022-00637-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 10/10/2022] [Indexed: 11/12/2022]
Abstract
Core-shell microparticles containing an aqueous core have demonstrated their value for microencapsulation and drug delivery systems. The most important step in generating these uniquely structured microparticles is the formation of droplets and double emulsion. The droplet generator must meet the performance and reliability requirements, including accurate size control with tunability and monodispersity. Herein, we present a facile technique to generate surfactant-free core-shell droplets with an aqueous core in a microfluidic device. We demonstrate that the geometry of the core-shell droplets can be precisely adjusted by the flow rates of the droplet components. As the shell is polymerized after the formation of the core-shell droplets, the resulting solid microparticles ensure the encapsulation of the aqueous core and prevent undesired release. We then study experimentally and theoretically the behaviour of resultant microparticles under heating and compression. The microparticles demonstrate excellent stability under both thermal and mechanical loads. We show that the rupture force can be quantitatively predicted from the shell thickness relative to the outer shell radius. Experimental results and theoretical predictions confirm that the rupture force scales directly with the shell thickness.
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Affiliation(s)
- Fariba Malekpour Galogahi
- Queensland Micro- and Nanotechnology Centre, Griffith University, 170 Kessels Road, QLD, 4111, Nathan, Australia
| | - Abolfazl Ansari
- School of Engineering and Built Environment, Griffith University, QLD, 4111, Nathan, Australia
| | - Adrian J T Teo
- Queensland Micro- and Nanotechnology Centre, Griffith University, 170 Kessels Road, QLD, 4111, Nathan, Australia
| | - Haotian Cha
- Queensland Micro- and Nanotechnology Centre, Griffith University, 170 Kessels Road, QLD, 4111, Nathan, Australia
| | - Hongjie An
- Queensland Micro- and Nanotechnology Centre, Griffith University, 170 Kessels Road, QLD, 4111, Nathan, Australia
| | - Nam-Trung Nguyen
- Queensland Micro- and Nanotechnology Centre, Griffith University, 170 Kessels Road, QLD, 4111, Nathan, Australia.
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Seddari S, Ben Seghier NEW, Moulai-Mostefa N. Formulation and characterization of W/O/W crystallizable double emulsions stabilized by OSA starch/xanthan gum mixture as drug delivery systems. J DISPER SCI TECHNOL 2022. [DOI: 10.1080/01932691.2022.2116714] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Affiliation(s)
- Soumia Seddari
- Materials and Environmental Laboratory, Faculty of Technology, University of Medea, Medea, Algeria
| | - Nour El Wiam Ben Seghier
- Materials and Environmental Laboratory, Faculty of Technology, University of Medea, Medea, Algeria
| | - Nadji Moulai-Mostefa
- Materials and Environmental Laboratory, Faculty of Technology, University of Medea, Medea, Algeria
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8
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Bodin-Thomazo N, Malloggi F, Pantoustier N, Guenoun P, Rosilio V. Formation and stabilization of multiple w/o/w emulsions encapsulating catechin, by mechanical and microfluidic methods using a single pH-sensitive copolymer: effect of copolymer/drug interaction. Int J Pharm 2022; 622:121871. [PMID: 35636627 DOI: 10.1016/j.ijpharm.2022.121871] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2022] [Revised: 05/23/2022] [Accepted: 05/24/2022] [Indexed: 11/27/2022]
Abstract
Multiple w/o/w emulsions (MEs) are promising systems for protecting fragile hydrophilic drugs and controlling their release. We explore the capacity of a single pH-sensitive copolymer, PDMS60-b-PDMAEMA50, and salts, to form and stabilize MEs loaded with sucrose or catechin by a one-step mechanical process or a microfluidic method. ME cytotoxicity was evaluated in various conditions of pH. Using the mechanical process, the most stable emulsions were obtained with Miglyol®812N and isopropyl myristate in a final pH range of 8-12 and [0.3 M-1 M] NaCl concentrations. Conversely, with the microfluidic method, isopropyl myristate at pH 3 without salt was more efficient. Catechin strongly affected the formation of droplets by the mechanical process but did not modify the conditions of stability of MEs obtained by the microfluidic method. The antioxidant power of catechin was preserved in the inner droplets, even in emulsions prepared by the mechanical method at pH 8. An incomplete release of sucrose and catechin from the emulsions was observed and attributed to the interaction of molecules with the copolymer through hydrogen bonding. This study highlights some of the barriers to break to formulate multiple emulsions stabilized by a PDMS-b-PDMAEMA copolymer or other polymers which can form hydrogen bonds interaction with encapsulated drugs.
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Affiliation(s)
- Noémi Bodin-Thomazo
- Université Paris-Saclay, CNRS, Institut Galien Paris-Saclay, 92296, Châtenay-Malabry, France; Université Paris-Saclay, CEA, CNRS, NIMBE, LIONS, 91191, Gif-sur-Yvette, France
| | - Florent Malloggi
- Université Paris-Saclay, CEA, CNRS, NIMBE, LIONS, 91191, Gif-sur-Yvette, France
| | - Nadège Pantoustier
- Sciences et Ingénierie de la Matière Molle, ESPCI Paris, PSL University, Sorbonne-Université, CNRS, 10 rue Vauquelin, Paris 75005, France
| | - Patrick Guenoun
- Université Paris-Saclay, CEA, CNRS, NIMBE, LIONS, 91191, Gif-sur-Yvette, France
| | - Véronique Rosilio
- Université Paris-Saclay, CNRS, Institut Galien Paris-Saclay, 92296, Châtenay-Malabry, France.
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9
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Barbosa BST, Garcia-Rojas EE. Double emulsions as delivery systems for iron: Stability kinetics and improved bioaccessibility in infants and adults. Curr Res Food Sci 2022; 5:718-725. [PMID: 35497774 PMCID: PMC9046948 DOI: 10.1016/j.crfs.2022.04.003] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2021] [Revised: 03/25/2022] [Accepted: 04/06/2022] [Indexed: 11/18/2022] Open
Abstract
Iron deficiency is one of the main causes of anemia in the world, especially in children and women, so food fortification through microencapsulation is a viable alternative to combat this deficiency. The present work aimed to encapsulate iron in a water-in-oil-in-water double emulsion (W1/O/W2), which was formed with whey protein isolate and polyglycerol polyricinoleate as the emulsifying agents, tara gum as a thickening agent, and sucrose as an osmotic active substance. The double emulsion formed with 12% whey protein isolate, 0.8% tara gum, and 2% sucrose presented high encapsulation efficiency (96.95 ± 1.00%) and good stability (up to 7 days). Additionally, after the in vitro gastrointestinal simulations, the bioaccessibility was high for adults (49.54 ± 5.50%) and infants (39.71 ± 2.33%). Finally, the study show that double emulsions can form stable systems with high iron bioaccessibility even in infant gastric systems, which indicates the possibility of using double emulsions to fortify food with iron. Stable double emulsions were obtained using WPI and PGPR as emulsifiers. Tara gum ensured an increase in the general stability of the emulsion. High bioaccessibility of iron were obtained for adults and infants. Emulsions are presented as a potential alternative to be used in iron-fortified food.
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Affiliation(s)
- Bruno Sérgio Toledo Barbosa
- Programa de Pós-graduação em Ciência e Tecnologia de Alimentos (PPGCTA), Universidade Federal Rural de Rio de Janeiro (UFRRJ), Rodovia BR 465, Km 7, Seropédica, RJ, 23890-000, Brazil
| | - Edwin Elard Garcia-Rojas
- Programa de Pós-graduação em Ciência e Tecnologia de Alimentos (PPGCTA), Universidade Federal Rural de Rio de Janeiro (UFRRJ), Rodovia BR 465, Km 7, Seropédica, RJ, 23890-000, Brazil
- Laboratório de Engenharia e Tecnologia Agroindustrial (LETA), Universidade Federal Fluminense (UFF), Av. Dos Trabalhadores, 420, 27255-125, Volta Redonda, RJ, Brazil
- Corresponding author. Programa de Pós-graduação em Ciência e Tecnologia de Alimentos (PPGCTA), Universidade Federal Rural de Rio de Janeiro (UFRRJ), Rodovia BR 465, Km 7, Seropédica, RJ, 23890-000, Brazil.
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10
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Influence of polymeric complexes on the stability and releasing behavior of phenol-loaded nano-emulsions: Modeling and optimization. J Mol Liq 2022. [DOI: 10.1016/j.molliq.2021.118089] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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11
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Rando MS, Palazolo GG, Márquez AL. Double (W
1
/O/W
2
) and Simple (O/W
2
) Emulsions Prepared with Soybean Flour Dispersion and Vegetable Fat: Partial Coalescence Promotion by Polyglycerol Polyricinoleate and Calcium. EUR J LIPID SCI TECH 2021. [DOI: 10.1002/ejlt.202100118] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- María S. Rando
- Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos (LIFTA), Departamento de Ciencia y Tecnología Universidad Nacional de Quilmes Roque Sáenz Peña 352 (B1876BXD) Bernal Buenos Aires Argentina
| | - Gonzalo G. Palazolo
- Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos (LIFTA), Departamento de Ciencia y Tecnología Universidad Nacional de Quilmes Roque Sáenz Peña 352 (B1876BXD) Bernal Buenos Aires Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Godoy Cruz 2290 (C1425FQB) Ciudad Autónoma de Buenos Aires Argentina
| | - Andrés L. Márquez
- Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos (LIFTA), Departamento de Ciencia y Tecnología Universidad Nacional de Quilmes Roque Sáenz Peña 352 (B1876BXD) Bernal Buenos Aires Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Godoy Cruz 2290 (C1425FQB) Ciudad Autónoma de Buenos Aires Argentina
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12
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Rehman A, Tong Q, Korma SA, Han W, Karim A, Sharif HR, Ali A, Yaqoob S, Khalifa SA, Cacciotti I. Influence of diverse natural biopolymers on the physicochemical characteristics of borage seed oil-peppermint oil loaded W/O/W nanoemulsions entrapped with lycopene. NANOTECHNOLOGY 2021; 32:505302. [PMID: 34469878 DOI: 10.1088/1361-6528/ac22de] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/13/2021] [Accepted: 08/31/2021] [Indexed: 06/13/2023]
Abstract
Borage seed oil (BSO), peppermint oil (PO) and lycopene (LC) have accomplished a lot of interest due to their therapeutic benefits in the food and pharmaceutical sectors. However, their employment in functional food products and dietary supplements is still precluded by their high susceptibility to oxidation. Thus, the encapsulation can be applied as a promising strategy to overcome these limits. In the present study, doubly layered water/oil/water (W/O/W) nanoemulsions were equipped using purity gum ultra (PGU), soy protein isolate (SPI), pectin (PC), whey protein isolate (WPI) and WPI-PC and SPI-PC complexes, and their physico-chemical properties were investigated. Our aim was to investigate the influence of natural biopolymers as stabilizers on the physicochemical properties of nanoemulsified BSO, PO and lycopene thru W/O/W emulsions. The droplet size of the fabricated emulsions coated with PGU, WPI, SPI, PC, WPI-PC, and SPI-PC was 156.2, 265.9, 254.7, 168.5, 559.5 and 656.1 nm, correspondingly. The encapsulation efficiency of the entrapped bioactives for powders embedded by PGU, WPI, SPI, PC, WPI-PC, and SPI-PC was 95.21%, 94.67%, 97.24%, 92.19%, 90.07% and 92.34%, respectively. In addition, peroxide and p-anisidine values were used to measure the antioxidant potential of the entrapped bioactive compounds during storage, which was compared to synthetic antioxidant and bare natural antioxidant. The collected findings revealed that oxidation occurred in oils encompassing entrapped bioactive compounds, but at a lower extent than for non-encapsulated bioactives. In summary, the findings obtained from current research prove that the nanoencapsulation of BSO surrounded by innermost aqueous stage of W/O/W improved its stability as well as allowed a controlled release of the entrapped bioactives. Thus, the obtained BSO-PO-based systems could be successfully used for further fortification of food-stuffs.
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Affiliation(s)
- Abdur Rehman
- State Key Laboratory of Food Science and Technology, Jiangnan University, Jiangsu, Wuxi 214122, People's Republic of China
- Collaborative Innovation Centre of Food Safety and Quality Control, Jiangsu Province, People's Republic of China
| | - Qunyi Tong
- State Key Laboratory of Food Science and Technology, Jiangnan University, Jiangsu, Wuxi 214122, People's Republic of China
- Collaborative Innovation Centre of Food Safety and Quality Control, Jiangsu Province, People's Republic of China
| | - Sameh A Korma
- School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510641, Guangdong, People's Republic of China
| | - Wen Han
- School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510641, Guangdong, People's Republic of China
| | - Aiman Karim
- State Key Laboratory of Food Science and Technology, Jiangnan University, Jiangsu, Wuxi 214122, People's Republic of China
| | - Hafiz Rizwan Sharif
- University Institute of Diet and Nutritional Sciences, The University of Lahore (Gujrat Campus), Pakistan
| | - Ahmad Ali
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058, People's Republic of China
| | - Sanabil Yaqoob
- Department of Food Science and Technology, University of Central Punjab, Lahore, Pakistan
| | - Salah A Khalifa
- Department of Food Science, Faculty of Agriculture, Zagazig University, 114 El-Zeraa Road, Zagazig 44511, Sharkia, Egypt
| | - Ilaria Cacciotti
- Department of Engineering, INSTM RU, University of Rome 'Niccolo Cusano', Roma, Italy
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13
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Encapsulation of Magnesium with Lentil Flour by Using Double Emulsion to Produce Magnesium Enriched Cakes. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02672-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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14
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Herzi S, Essafi W. Impact of the encapsulated salt characteristics on its release from multiple W/O/W emulsions. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13762] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Sameh Herzi
- Laboratoire Matériaux, Traitement et Analyse Institut National de Recherche et d'Analyse Physico‐Chimique, Pôle Technologique de Sidi Thabet Sidi Thabet Tunisia
- Institut National Agronomique de Tunisie Tunis Mahrajène Tunisia
| | - Wafa Essafi
- Laboratoire Matériaux, Traitement et Analyse Institut National de Recherche et d'Analyse Physico‐Chimique, Pôle Technologique de Sidi Thabet Sidi Thabet Tunisia
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15
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Silva M, Chandrapala J. Ultrasonic Emulsification of Milk Proteins Stabilized Primary and Double Emulsions: A Review. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1934006] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Mayumi Silva
- School of Science, RMIT University, Bundoora, VIC, Australia
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16
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Cao C, Feng Y, Kong B, Sun F, Yang L, Liu Q. Transglutaminase crosslinking promotes physical and oxidative stability of filled hydrogel particles based on biopolymer phase separation. Int J Biol Macromol 2021; 172:429-438. [PMID: 33454333 DOI: 10.1016/j.ijbiomac.2021.01.073] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2020] [Revised: 01/08/2021] [Accepted: 01/12/2021] [Indexed: 01/13/2023]
Abstract
In the present study, the effect of transglutaminase (TGase) concentration on the physical and oxidative stabilities of filled hydrogel particles created by biopolymer phase separation was investigated. The results showed that filled hydrogels had relatively smaller particle sizes, higher absolute zeta-potentials, higher interfacial layer thicknesses and lightness values with the increasing of TGase concentration (P < 0.05), as evidenced by the apparent viscosity and viscoelasticity behavior. However, the relatively higher TGase concentration promoted the protein aggregation, which weakens the protection of the surface protein layer, having the negatively impacted the physical stability of filled hydrogels. Microstructural images which obtained via cryo-scanning electron microscopy also verified the above results. In particular, it is noted that filled hydrogels displayed the lowest degrees of lipid and protein oxidation during 10 days of storage (P < 0.05) at TGase concentration of 10 U/g. Prevention against oxidation was attributed mainly to TGase crosslinking of protein molecules on the surface of droplets, which likely provided a denser interface around lipid droplets. Our results indicated that TGase was a favourable agent to crosslink protein on the surface of lipid and improve the physical and oxidative stability of filled hydrogel particles.
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Affiliation(s)
- Chuanai Cao
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yangyang Feng
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Fangda Sun
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Le Yang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Heilongjiang Green Food Science & Research Institute, Harbin, Heilongjiang 150028, China.
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17
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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.
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18
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Pectin nanoemulsions in multiple emulsions: Stability and encapsulation efficiency. Food Res Int 2021; 139:109950. [DOI: 10.1016/j.foodres.2020.109950] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2020] [Revised: 11/14/2020] [Accepted: 11/27/2020] [Indexed: 01/09/2023]
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19
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Olusanya SO, Binks BP. Multiple Pickering emulsions stabilized by organic pigment particles: properties and ion release. J DISPER SCI TECHNOL 2020. [DOI: 10.1080/01932691.2020.1851248] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
| | - Bernard P. Binks
- Department of Chemistry, University of Hull, Hull, United Kingdom
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20
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Herzi S, Essafi W. Magnesium release behavior from W/O/W emulsions incorporated into yogurt: Application to food supplementation. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14942] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Affiliation(s)
- Sameh Herzi
- Laboratoire Matériaux, Traitement et Analyse Pôle Technologique de Sidi Thabet Institut National de Recherche et d’Analyse Physico‐Chimique Sidi Thabet Tunisia
- Institut National Agronomique de Tunisie Tunis Mahrajène Tunisia
| | - Wafa Essafi
- Laboratoire Matériaux, Traitement et Analyse Pôle Technologique de Sidi Thabet Institut National de Recherche et d’Analyse Physico‐Chimique Sidi Thabet Tunisia
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21
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Silva M, Anh Bui TH, Dharmadana D, Zisu B, Chandrapala J. Ultrasound-assisted formation of double emulsions stabilized by casein-whey protein mixtures. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106143] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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22
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Lin C, Debeli DK, Gan L, Deng J, Hu L, Shan G. Polyether-modified siloxane stabilized dispersion system on the physical stability and control release of double (W/O/W) emulsions. Food Chem 2020; 332:127381. [DOI: 10.1016/j.foodchem.2020.127381] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2020] [Revised: 06/16/2020] [Accepted: 06/16/2020] [Indexed: 11/24/2022]
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23
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Release of amino acids encapsulated in PGPR-stabilized W/O/W emulsions is affected by temperature and hydrophobicity. Food Res Int 2020; 137:109527. [PMID: 33233159 DOI: 10.1016/j.foodres.2020.109527] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2020] [Revised: 06/22/2020] [Accepted: 07/07/2020] [Indexed: 11/21/2022]
Abstract
Double or multiple emulsions have been under study for several decades, due to the possibility of encapsulation and controlled release of various bioactive compounds. This contribution focuses on the decisive parameters for encapsulation and release in double emulsions by considering different amino acids at different environmental conditions. Laser diffraction analysis showed that the double emulsion average droplet size increased from 50 up to 90 µm after 32 days of storage. The emulsions at 4 °C showed a higher increase compared to 37 °C. Dilution in SDS solution revealed that this droplet size increase was due to aggregation rather than coalescence. The results showed that there was no significant change in the entrapped water volume fraction of the double emulsions during 2 weeks of storage. Amino acids were encapsulated within the internal aqueous phase with an efficiency of at least 80%. Regarding the release of the entrapped amino acids, it was found that both the temperature and the hydrophobicity of the amino acid had a significant effect. Fastest release was found at the highest temperature studied (i.e. 37 °C), which was thought to be due to the higher solubility and faster diffusion rate of the amino acid in the oil phase. As hydrophobicity increased, the released amino acid concentration also increased. The pH, on the other hand, did not have a significant effect on the release within the pH range considered (i.e. 7-10). The constant internal water volume fraction, together with the significant effect of temperature and hydrophobicity, indicated that the main release mechanism of amino acids in double emulsions is by direct diffusion from the internal to the external aqueous phase.
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24
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Jo YJ, van der Schaaf US. Fabrication and characterization of double (W 1/O/W 2) emulsions loaded with bioactive peptide/polysaccharide complexes in the internal water (W 1) phase for controllable release of bioactive peptide. Food Chem 2020; 344:128619. [PMID: 33234434 DOI: 10.1016/j.foodchem.2020.128619] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2020] [Revised: 09/13/2020] [Accepted: 11/08/2020] [Indexed: 01/11/2023]
Abstract
The objective of this study was to develop food-grade double emulsions containing bioactive peptide (BP)/polysaccharide (P) complexes and to investigate their thermal stability (e.g., BP release) at different temperatures. The BP/P complexes were formed via electrostatic interactions, and successfully encapsulated into the internal water phase of double emulsions with different oil phases. All emulsions clearly showed temperature dependence during storage. BP/P complex-loaded double emulsions showed higher thermal stability and lower release of encapsulated BP (45 °C: < 1%, 65 °C: < 30%) over time, which effectively prevented BP release within the emulsion system. For the effect of the oil phase, the BP released from double emulsions was in the order of MCT > coconut > canola oil. Thus, we concluded that BP release can be controlled in double emulsions by differently charged polysaccharides and oil types and that BP/P-loaded double emulsions can be utilized as functional ingredients for developing heat-sensitive food products.
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Affiliation(s)
- Yeon-Ji Jo
- Department of Agriculture Food and Nutritional Science, University of Alberta, T6G 2P5 Alberta, Canada; Animal Resources Research Center, Konkuk University, 05029 Seoul, Republic of Korea.
| | - Ulrike Sabine van der Schaaf
- Institute of Process Engineering in Life Science, Chair for Food Process Engineering, Karlsruhe Institute of Technology, 76131 Karlsruhe, Germany
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25
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Analysis of Freeze-Thaw Behavior of Double (W1/O/W2) Emulsions by Differential Scanning Calorimetry: Effects of Inner Salt Concentration and Solid Fat Content. FOOD BIOPHYS 2020. [DOI: 10.1007/s11483-020-09653-9] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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26
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Snoussi A, Chouaibi M, Bouzouita N, Hamdi S. Microencapsulation of catechin using water-in-oil-in-water (W1/O/W2) double emulsions: Study of release kinetics, rheological, and thermodynamic properties. J Mol Liq 2020. [DOI: 10.1016/j.molliq.2020.113304] [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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27
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Optimization of the production conditions of primary (W1/O) and double (W1/O/W2) nano-emulsions containing vitamin B12 in skim milk using ultrasound wave by response surface methodology. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00567-1] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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28
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Díaz-Ruiz R, Martínez-Rey L, Laca A, Álvarez JR, Gutiérrez G, Matos M. Enhancing trans-Resveratrol loading capacity by forcing W 1/O/W 2 emulsions up to its colloidal stability limit. Colloids Surf B Biointerfaces 2020; 193:111130. [PMID: 32450506 DOI: 10.1016/j.colsurfb.2020.111130] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2020] [Revised: 05/06/2020] [Accepted: 05/11/2020] [Indexed: 02/06/2023]
Abstract
Trans-Resveratrol (3, 5, 4'-trihydroxystilbene) is a naturally occurring polyphenol easily oxidizable and extremely photosensitive with a short biological half-life that must be encapsulated to maintain its beneficial properties on the human body. The aim of this work is to increase the amount of resveratrol encapsulated using concentrated double water-in-oil-in-water (W1/O/W2) emulsions, making these systems more interesting as ingredient for functional food products and/or pharmaceutical formulations. The concentration of the inner emulsion (W1/O) for several external (W1O/W2) ratios was optimized in terms of encapsulation efficiency (EE), colloidal stability and rheological behaviour. W1/O emulsions formulated with ratios of 30/70 and 40/60 were used to obtain double emulsions (with ratios of 20/80 up to 80/20 of W1O/W2). Trans-Resveratrol EE increased up to 90 % when the most concentrated double emulsions were prepared for both W1/O ratios tested. The maximum resveratrol concentrations on double emulsions were 10.8 mg/L and 14.4 mg/L when 30/70 and 40/60 of W1/O ratios were used, respectively. However, longer time stability was found for double high internal phase emulsions (W1O/W2) with a ratio of 30/70 of W1/O. The double emulsion formulated with a 80/20 W1O/W2 volumetric ratio together with 30/70 of W1/O seems suitable to be used as ingredient for pharmaceutical and food devices/products due to its high colloidal stability, clearly pseudoplastic and elastic behaviour, high EE and large trans-Resveratrol carrier capacity.
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Affiliation(s)
- Rocío Díaz-Ruiz
- Department of Chemical and Environmental Engineering, University of Oviedo, Julián Clavería 8, 33006 Oviedo, Spain.
| | - Lemuel Martínez-Rey
- Department of Chemical and Environmental Engineering, University of Oviedo, Julián Clavería 8, 33006 Oviedo, Spain.
| | - Amanda Laca
- Department of Chemical and Environmental Engineering, University of Oviedo, Julián Clavería 8, 33006 Oviedo, Spain.
| | - José Ramón Álvarez
- Department of Chemical and Environmental Engineering, University of Oviedo, Julián Clavería 8, 33006 Oviedo, Spain.
| | - Gemma Gutiérrez
- Department of Chemical and Environmental Engineering, University of Oviedo, Julián Clavería 8, 33006 Oviedo, Spain.
| | - María Matos
- Department of Chemical and Environmental Engineering, University of Oviedo, Julián Clavería 8, 33006 Oviedo, Spain.
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29
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Liu J, Kharat M, Tan Y, Zhou H, Muriel Mundo JL, McClements DJ. Impact of fat crystallization on the resistance of W/O/W emulsions to osmotic stress: Potential for temperature-triggered release. Food Res Int 2020; 134:109273. [PMID: 32517945 DOI: 10.1016/j.foodres.2020.109273] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2020] [Revised: 03/27/2020] [Accepted: 04/22/2020] [Indexed: 01/03/2023]
Abstract
Water-in-oil-in-water (W/O/W) emulsions can be designed to encapsulate, protect, and release both hydrophilic and hydrophobic functional compounds. In this study, we examined the impact of crystallizing the fat phase on the resistance of W/O/W emulsions to osmotic stress, with the aim of developing osmotic-responsive systems. Polyglycerol polyricinoleate (PGPR) was used as a hydrophobic surfactant to stabilize the inner water droplets, while Quillaja saponin and whey protein isolate (WPI) were used as hydrophilic surfactants to coat the oil droplets. The impact of fat crystallization was examined by using either a liquid (soybean oil, SO) or semi-solid (hydrogenated soybean oil, HSO) fat as the oil phase. An osmotic stress was generated by establishing a sucrose concentration gradient between the internal and external water phases. Alterations in the droplet size, morphology, and stability of the W/O/W emulsions was measured when the sucrose concentration gradient was changed. The W/O droplets in the SO-emulsions swelled/shrank when the external sucrose concentration was below/above the internal sucrose concentration, which is indicative of water diffusing into/out of the droplets. Conversely, there was no change in the size of the W/O droplets in the HSO-emulsions under the same conditions, which was attributed to the mechanical strength of the fat crystal network resisting swelling or shrinking. HSO-emulsions did exhibit swelling when they were heated above a critical temperature, due to melting of the fat crystals and disruption of the crystal network. Our results demonstrate that crystallization of the oil phase of W/O/W emulsions can prevent water transport due to osmotic stress, which may be useful for developing temperature-triggered delivery systems for application in foods, cosmetics, pharmaceuticals, or personal care products.
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Affiliation(s)
- Jinning Liu
- Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
| | - Mahesh Kharat
- Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
| | - Yunbing Tan
- Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
| | - Hualu Zhou
- Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
| | - Jorge L Muriel Mundo
- Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
| | - David Julian McClements
- Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA; Department of Food Science & Bioengineering, Zhejiang Gongshang University, 18 Xuezheng Street, Hangzhou, Zhejiang 310018, China.
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30
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Goibier L, Pillement C, Monteil J, Faure C, Leal-Calderon F. Preparation of multiple water-in-oil-in-water emulsions without any added oil-soluble surfactant. Colloids Surf A Physicochem Eng Asp 2020. [DOI: 10.1016/j.colsurfa.2020.124492] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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31
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Nanoliposomes and Tocosomes as Multifunctional Nanocarriers for the Encapsulation of Nutraceutical and Dietary Molecules. Molecules 2020; 25:molecules25030638. [PMID: 32024189 PMCID: PMC7037994 DOI: 10.3390/molecules25030638] [Citation(s) in RCA: 42] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2019] [Revised: 01/29/2020] [Accepted: 01/30/2020] [Indexed: 11/17/2022] Open
Abstract
Nanoscale lipid bilayers, or nanoliposomes, are generally spherical vesicles formed by the dispersion of phospholipid molecules in a water-based medium by energy input. The other nanoscale object discussed in this entry, i.e., tocosome, is a recently introduced bioactive carrier made mainly from tocopheryl phosphates. Due to their bi-compartmental structure, which consists of lipidic and aqueous compartments, these nanocarriers are capable of carrying hydrophilic and hydrophobic material separately or simultaneously. Nanoliposomes and tocosomes are able to provide protection and release of sensitive food-grade bioactive materials in a sustained manner. They are being utilized for the encapsulation of different types of bioactive materials (such as drugs, vaccines, antimicrobials, antioxidants, minerals and preservatives), for the enrichment and fortification of different food and nutraceutical formulations and manufacturing of functional products. However, a number of issues unique to the nutraceutical and food industry must first be resolved before these applications can completely become a reality. Considering the potentials and promises of these colloidal carrier systems, the present article reviews various aspects of nanoliposomes, in comparison with tocosomes, including the ingredients used in their manufacture, formation mechanisms and issues pertaining to their application in the formulation of health promoting dietary supplements and functional food products.
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32
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Balcaen M, De Neve L, Dewettinck K, Van der Meeren P. Effect of dilution on particle size analysis of w/o emulsions by dynamic light scattering. J DISPER SCI TECHNOL 2020. [DOI: 10.1080/01932691.2020.1712216] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Mathieu Balcaen
- Particle and Interfacial Technology Group, Department of Green Chemistry and Technology, Ghent University, Ghent, Belgium
| | - Lorenz De Neve
- Particle and Interfacial Technology Group, Department of Green Chemistry and Technology, Ghent University, Ghent, Belgium
| | - Koen Dewettinck
- Laboratory of Food Technology and Engineering, Department of Food Technology, Safety and Health, Ghent University, Ghent, Belgium
| | - Paul Van der Meeren
- Particle and Interfacial Technology Group, Department of Green Chemistry and Technology, Ghent University, Ghent, Belgium
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33
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Nelis V, Declerck A, Vermeir L, Balcaen M, Dewettinck K, Van der Meeren P. Fat crystals: A tool to inhibit molecular transport in W/O/W double emulsions. MAGNETIC RESONANCE IN CHEMISTRY : MRC 2019; 57:707-718. [PMID: 30671997 DOI: 10.1002/mrc.4840] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/22/2018] [Revised: 01/17/2019] [Accepted: 01/18/2019] [Indexed: 06/09/2023]
Abstract
Water-in-oil-in-water (W/O/W) double emulsions are a promising technology for encapsulation applications of water soluble compounds with respect to functional food systems. Yet molecular transport through the oil phase is a well-known problem for liquid oil-based double emulsions. The influence of network crystallization in the oil phase of W/O/W globules was evaluated by NMR and laser light scattering experiments on both a liquid oil-based double emulsion and a solid fat-based double emulsion. Water transport was assessed by low-resolution NMR diffusometry and by an osmotically induced swelling or shrinking experiment, whereas manganese ion permeation was followed by means of T2 -relaxometry. The solid fat-based W/O/W globules contained a crystal network with about 80% solid fat. This W/O/W emulsion showed a reduced molecular water exchange and a slower manganese ion influx in the considered time frame, whereas its globule size remained stable under the applied osmotic gradients. The reduced permeability of the oil phase is assumed to be caused by the increased tortuosity of the diffusive path imposed by the crystal network. This solid network also provided mechanical strength to the W/O/W globules to counteract the applied osmotic forces.
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Affiliation(s)
- Veronique Nelis
- Particle and Interfacial Technology Group, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
- Laboratory of Food Technology and Engineering, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
| | - Arnout Declerck
- Particle and Interfacial Technology Group, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
| | - Lien Vermeir
- Particle and Interfacial Technology Group, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
| | - Mathieu Balcaen
- Particle and Interfacial Technology Group, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
| | - Koen Dewettinck
- Laboratory of Food Technology and Engineering, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
| | - Paul Van der Meeren
- Particle and Interfacial Technology Group, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
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Emulsification of non-aqueous foams stabilized by fat crystals: Towards novel air-in-oil-in-water food colloids. Food Chem 2019; 293:49-56. [DOI: 10.1016/j.foodchem.2019.04.080] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2019] [Revised: 04/16/2019] [Accepted: 04/23/2019] [Indexed: 11/17/2022]
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35
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Jamshidi A, Shabanpour B, Pourashouri P, Raeisi M. Optimization of encapsulation of fish protein hydrolysate and fish oil in
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double emulsion: Evaluation of sensory quality of fortified yogurt. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14063] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Aniseh Jamshidi
- Department of Fisheries Gorgan University of Agricultural Sciences and Natural Resources Gorgan Iran
| | - Bahareh Shabanpour
- Department of Fisheries Gorgan University of Agricultural Sciences and Natural Resources Gorgan Iran
| | - Parastoo Pourashouri
- Department of Fisheries Gorgan University of Agricultural Sciences and Natural Resources Gorgan Iran
| | - Mojtaba Raeisi
- Cereal Health Research Center Golestan University of Medical Sciences Gorgan Iran
- Food, Drug and Natural Products Health Rearch Center Golestan University of Medical Sciences Gorgan Iran
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36
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Encapsulation of EGCG and esterified EGCG derivatives in double emulsions containing Whey Protein Isolate, Bacterial Cellulose and salt. Food Chem 2019; 281:171-177. [DOI: 10.1016/j.foodchem.2018.12.105] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2018] [Revised: 12/20/2018] [Accepted: 12/21/2018] [Indexed: 01/08/2023]
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37
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Pu X, Wolf B, Dragosavac M. Generation of magnesium enriched water-in-oil-in-water food emulsions by stirred cell membrane emulsification. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.11.022] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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38
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Crystallizable W/O/W double emulsions made with milk fat: Formulation, stability and release properties. Food Res Int 2019; 116:145-156. [DOI: 10.1016/j.foodres.2018.08.023] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2018] [Revised: 06/03/2018] [Accepted: 08/07/2018] [Indexed: 02/03/2023]
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39
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Simiqueli AA, de Oliveira EB, Minim LA, Reis PS, Teixeira Ribeiro Vidigal MC, Filho TL, Rodrigues Minim VP. W/O/W emulsions applied for conveying FeSO4: Physical characteristics and intensity of metallic taste perception. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.10.063] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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40
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Experimental study of quercetin microencapsulation using water-in-oil-in-water (W1/O/W2) double emulsion. J Mol Liq 2019. [DOI: 10.1016/j.molliq.2018.10.030] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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41
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The W/O/W emulsion containing FeSO4 in the different phases alters the hedonic thresholds in milk-based dessert. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.09.020] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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42
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Inclusion of hydroxytyrosol in ethyl cellulose microparticles: In vitro release studies under digestion conditions. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.06.009] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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43
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Pisoschi AM, Pop A, Cimpeanu C, Turcuş V, Predoi G, Iordache F. Nanoencapsulation techniques for compounds and products with antioxidant and antimicrobial activity - A critical view. Eur J Med Chem 2018; 157:1326-1345. [DOI: 10.1016/j.ejmech.2018.08.076] [Citation(s) in RCA: 68] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2018] [Revised: 08/24/2018] [Accepted: 08/27/2018] [Indexed: 12/20/2022]
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44
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Physical stability, microstructure and micro-rheological properties of water-in-oil-in-water (W/O/W) emulsions stabilized by porcine gelatin. Food Chem 2018; 253:63-70. [DOI: 10.1016/j.foodchem.2018.01.119] [Citation(s) in RCA: 58] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2017] [Revised: 12/14/2017] [Accepted: 01/18/2018] [Indexed: 11/21/2022]
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45
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Delfanian M, Razavi SMA, Haddad Khodaparast MH, Esmaeilzadeh Kenari R, Golmohammadzadeh S. Influence of main emulsion components on the physicochemical and functional properties of W/O/W nano-emulsion: Effect of polyphenols, Hi-Cap, basil seed gum, soy and whey protein isolates. Food Res Int 2018; 108:136-143. [PMID: 29735042 DOI: 10.1016/j.foodres.2018.03.043] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2017] [Revised: 02/15/2018] [Accepted: 03/14/2018] [Indexed: 10/17/2022]
Abstract
In this study, the effect of natural macromolecules as carrier agents on the biological activity of nano-encapsulated Bene hull polyphenols (Pistacia atlantica subsp. Mutica) through W/O/W emulsions was evaluated. The W/O microemulsions as primary emulsions and a complex of soy protein isolate and basil seed gum (SPI-BSG), whey protein isolate and basil seed gum (WPI-BSG) and also Hi-Cap 100 in the outer aqueous phase were used to produce W/O/W nano-emulsions. Z-average size of emulsions stabilized by Hi-Cap, WPI-BSG, and SPI-BSG was 318, 736.9 and 1918 nm, respectively. The encapsulation efficiency of polyphenols for powders produced by Hi-Cap, WPI-BSG, and SPI-BSG was 95.25, 90.9 and 92.88%, respectively, which was decreased to 72.47, 67.12 and 64.44% after 6 weeks storage at 30 °C. The antioxidant activity of encapsulated polyphenols at 100, 200 and 300 ppm was measured in oil by peroxide and p-anisidine values during storage and was compared to non-encapsulated extract and synthetic antioxidant. Results showed oxidative alterations in oils containing encapsulated polyphenols was lower than unencapsulated form, which among them capsules produced by SPI-BSG exhibited higher antioxidant effects due to the better gradual release. Generally, the higher antioxidant potential was achieved with increased solubility and controlled release of polyphenols through their nano-encapsulation.
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Affiliation(s)
- Mojtaba Delfanian
- Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), PO Box: 91775-1163, Mashhad, Iran
| | - Seyed M A Razavi
- Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), PO Box: 91775-1163, Mashhad, Iran.
| | | | - Reza Esmaeilzadeh Kenari
- Department of Food Science and Technology, Sari Agriculture and Natural Resources University, Sari, Iran
| | - Shiva Golmohammadzadeh
- Nanotechnology Research Center, School of Pharmacy, Mashhad University of Medical Sciences, Mashhad, Iran
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46
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Balcaen M, De Neve L, Vermeir L, Courtin T, Dewettinck K, Sinnaeve D, Van der Meeren P. Increasing water solubility with decreasing droplet size limits the use of water NMR diffusometry in submicron W/O-emulsion droplet size analysis. J Colloid Interface Sci 2018; 514:364-375. [DOI: 10.1016/j.jcis.2017.12.049] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2017] [Revised: 12/15/2017] [Accepted: 12/18/2017] [Indexed: 11/28/2022]
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47
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Nollet M, Laurichesse E, Besse S, Soubabère O, Schmitt V. Determination of Formulation Conditions Allowing Double Emulsions Stabilized by PGPR and Sodium Caseinate to Be Used as Capsules. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2018; 34:2823-2833. [PMID: 29406736 DOI: 10.1021/acs.langmuir.7b04085] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Water-in-oil-in-water (W1/O/W2) double emulsions stabilized by polyglycerol polyricinoleate (PGPR), a lipophilic food grade small polymer, and sodium caseinate, a hydrophilic milk protein, were developed to encapsulate vitamin B12, a model hydrophilic substance easy to titrate. Using rheology, sensitive to drop size evolution and water fluxes, static light scattering, and microscopy both giving the evolution of drops' size and vitamin B12 titration assessing the encapsulation, we were able to detect independently the double emulsion drop size, the encapsulation loss, and the flux of water as a function of time. By differentiating the PGPR required to cover the W1-droplets' surface from PGPR in excess in the oil phase, we built a PGPR-inner droplet volume fraction diagram highlighting the domains where the double emulsion is stable toward encapsulation and/or water fluxes. We demonstrated the key role played by nonadsorbed PGPR concentration in the intermediate sunflower oil phase on the emulsion stability while, surprisingly, the inner droplet volume fraction had no effect on the emulsion stability. At low PGPR concentration, a release of vitamin B12 was observed and the leakage mechanism of coalescence between droplets and oil-water interface of the oily drops (also called globules hereafter), was identified using confocal microscopy. For high enough PGPR content, the emulsions were stable and may therefore serve as efficient capsules without need of an additional gelling, thickening, complexion or interface rigidifying agent. We generalized these results with the encapsulation of an insecticide: Cydia pomonella granulovirus used in organic arboriculture.
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Affiliation(s)
- Maxime Nollet
- Université de Bordeaux, Centre de Recherche Paul Pascal, CNRS UMR 5031, 115 Av. A. Schweitzer, 33600 Pessac, France
| | - Eric Laurichesse
- Université de Bordeaux, Centre de Recherche Paul Pascal, CNRS UMR 5031, 115 Av. A. Schweitzer, 33600 Pessac, France
| | - Samantha Besse
- Natural Plant Protection, Arysta LifeScience's group, Parc d'activités Pau-Pyrénées, 35 avenue Léon Blum, 64000 Pau, France
| | - Olivier Soubabère
- Natural Plant Protection, Arysta LifeScience's group, Parc d'activités Pau-Pyrénées, 35 avenue Léon Blum, 64000 Pau, France
| | - Véronique Schmitt
- Université de Bordeaux, Centre de Recherche Paul Pascal, CNRS UMR 5031, 115 Av. A. Schweitzer, 33600 Pessac, France
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48
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Prichapan N, McClements DJ, Klinkesorn U. Iron Encapsulation in Water-in-Oil Emulsions: Effect of Ferrous Sulfate Concentration and Fat Crystal Formation on Oxidative Stability. J Food Sci 2018; 83:309-317. [PMID: 29327790 DOI: 10.1111/1750-3841.14034] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2017] [Revised: 12/08/2017] [Accepted: 12/09/2017] [Indexed: 11/29/2022]
Abstract
Iron deficiency is a major global human health concern. Encapsulation of iron in functional food products may help to solve this problem. However, iron is highly reactive and may promote rapid lipid oxidation in fatty foods. In this study, the effect of ferrous sulfate (0.1 to 0.5 wt%) and rice bran stearin (0 or 30 wt%) on the physical properties, oxidative stability, and encapsulation efficiency of 20 wt% water-in-oil (W/O) emulsions stabilized with polyglycerol polyricinoleate was investigated. In the presence of rice bran stearin crystals in the continuous oil phase, W/O emulsions had smaller mean droplet diameters (d ∼ 250 nm) and better physical stability than its absence (d ∼ 330 nm). An increase in the ferrous sulfate concentration in the water droplets led to a decrease in the oxidative stability of the W/O emulsions. However, the presence of rice bran stearin significantly (P ≤ 0.05) improved their oxidative stability. Moreover, addition of rice bran stearin also significantly (P ≤ 0.05) improved the encapsulation efficiency and delayed ferrous sulfate release from the W/O emulsions. The impact of pH and ionic strength on the encapsulation efficiency of the W/O emulsion was also investigated. Ionic strength affected the encapsulation efficiency much more than pH. The W/O emulsions created in the present study may be useful for the encapsulation and delivery of iron and other water-soluble nutrients into food products. PRACTICAL APPLICATION Water-in-oil (W/O) emulsions may be used to encapsulate, protect, and deliver water-soluble bioactive compounds or nutrients into food products. In this study, W/O emulsions stabilized using an oil-soluble surfactant (polyglycerol polyricinoleate, PGPR) and fat crystal network (rice bran stearin) were shown to be useful for encapsulation and delivery of iron into foods. This strategy may be a promising approach to reduce iron deficiency, a major nutritional deficiency for people with inadequate food supplies.
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Affiliation(s)
- Nattapong Prichapan
- Dept. of Food Science and Technology, Faculty of Agro-Industry, Kasetsart Univ., Chatuchak, Bangkok, 10900, Thailand
| | - David Julian McClements
- Dept. of Food Science, Univ. of Massachusetts Amherst, 240 Chenoweth Laboratory 102 Holdsworth Way, Amherst, MA 01003, U.S.A
| | - Utai Klinkesorn
- Dept. of Food Science and Technology, Faculty of Agro-Industry, Kasetsart Univ., Chatuchak, Bangkok, 10900, Thailand
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49
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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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50
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Herzi S, Essafi W. Different magnesium release profiles from W/O/W emulsions based on crystallized oils. J Colloid Interface Sci 2017; 509:178-188. [PMID: 28898738 DOI: 10.1016/j.jcis.2017.08.089] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2017] [Revised: 08/16/2017] [Accepted: 08/28/2017] [Indexed: 11/30/2022]
Abstract
Water-in-oil-in-water (W/O/W) double emulsions based on crystallized oils were prepared and the release kinetics of magnesium ions from the internal to the external aqueous phase was investigated at T=4°C, for different crystallized lipophilic matrices. All the emulsions were formulated using the same surface-active species, namely polyglycerol polyricinoleate (oil-soluble) and sodium caseinate (water-soluble). The external aqueous phase was a lactose or glucose solution at approximately the same osmotic pressure as that of the inner droplets, in order to avoid osmotic water transfer phenomena. We investigated two types of crystallized lipophilic systems: one based on blends of cocoa butter and miglyol oil, exploring a solid fat content from 0 to 90% and the other system based on milk fat fractions for which the solid fat content varies between 54 and 86%. For double emulsions based on cocoa butter/miglyol oil, the rate of magnesium release was gradually lowered by increasing the % of fat crystals i.e. cocoa butter, in agreement with a diffusion/permeation mechanism. However for double emulsions based on milk fat fractions, the rate of magnesium release was independent of the % of fat crystals and remains the one at t=0. This difference in diffusion patterns, although the solid content is of the same order, suggests a different distribution of fat crystals within the double globules: a continuous fat network acting as a physical barrier for the diffusion of magnesium for double emulsions based on cocoa butter/miglyol oil and double globule/water interfacial distribution for milk fat fractions based double emulsions, through the formation of a crystalline shell allowing an effective protection of the double globules against diffusion of magnesium to the external aqueous phase.
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Affiliation(s)
- Sameh Herzi
- Institut National de Recherche et d'Analyse Physico-Chimique, Pôle Technologique de Sidi Thabet, 2020 Sidi Thabet, Tunisia; Institut National Agronomique de Tunisie, 43 Avenue Charles Nicolle 1082 Tunis-Mahrajène, Tunisia
| | - Wafa Essafi
- Laboratoire Matériaux, Traitement et Analyse, Institut National de Recherche et d'Analyse Physico-Chimique, Pôle Technologique de Sidi Thabet, 2020 Sidi Thabet, Tunisia.
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