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Cheng M, Tao Y, Wang C, Li A. Chitosan-coated soybean protein isolate/lecithin nanoparticles for enhancing the stability and bioaccessibility of phytosterol. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:4242-4250. [PMID: 38288644 DOI: 10.1002/jsfa.13307] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/07/2023] [Revised: 12/20/2023] [Accepted: 01/11/2024] [Indexed: 04/11/2024]
Abstract
BACKGROUND Phytosterols (PS) have various beneficial effects on human health, especially the property of reducing blood cholesterol. However, the low solubility and bioaccessibility of PS have greatly limited their application in functional food ingredients. RESULTS To improve the bioaccessibility and stability of PS, chitosan-coated PS nanoparticles (CS-PNP) were successfully prepared by self-assembly. The properties of CS-PNP, including size, zeta potential, encapsulation efficiency (EE) and loading amount (LA) were characterised. The optimisation of CS concentration (0.4 mg mL-1) and pH (3.5) resulted in the formation of CS-PNP with an EE of over 90% and a particle size of 187.7 nm. Due to the special properties of CS chitosan, the interaction between CS and soybean protein isolate (SPI)/lecithin (SL) led to the formation of a soluble complex. CS-PNP exhibited good stability to temperature variations but was more sensitive to salt ions. During in vitro digestion, CS efficiently maintained the stability of nanoparticles against the hydrolysis of SPI by pepsin under acidic conditions. However, these nanoparticles tended to aggregate in a neutral intestinal environment. After 3 h of in vitro digestion, the bioaccessibility of PS increased from 18.2% of free PS to 63.5% of CS-PNP. CONCLUSION Overall, these results highlight the potential of chitosan-coated nanoparticles as effective carriers for the oral administration of PS. This multilayer construction may serve as a promising for applications in food products as delivery vehicles for nutraceuticals. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Ming Cheng
- Department of Food Science and Pharmaceutics, Zhejiang Ocean University, Zhoushan, China
- Department of Food Science and Technology, Wuhan Polytechnic University, Wuhan, China
| | - Ye Tao
- Department of Food Science and Pharmaceutics, Zhejiang Ocean University, Zhoushan, China
- Department of Food Science and Technology, Wuhan Polytechnic University, Wuhan, China
| | - Chunwei Wang
- Department of Food Science and Technology, Wuhan Polytechnic University, Wuhan, China
- Hubei Key Laboratory of Animal Nutrition and Feed Science, Wuhan Polytechnic University, Wuhan, China
| | - Ao Li
- Department of Food Science and Technology, Wuhan Polytechnic University, Wuhan, China
- Hubei Key Laboratory of Natural Products Research and Development, College of Biological and Pharmaceutical Sciences, China Three Gorges University, Yichang, China
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2
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Elshall AA, Ghoneim AM, Abd-Elmonsif NM, Osman R, Shaker DS. Boosting hair growth through follicular delivery of Melatonin through lecithin-enhanced Pickering emulsion stabilized by chitosan-dextran nanoparticles in testosterone induced androgenic alopecia rat model. Int J Pharm 2023; 639:122972. [PMID: 37084830 DOI: 10.1016/j.ijpharm.2023.122972] [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: 02/22/2023] [Revised: 04/12/2023] [Accepted: 04/15/2023] [Indexed: 04/23/2023]
Abstract
The strategy in this work was loading Melatonin (MEL), the powerful antioxidant photosensitive molecule, in novel Pickering emulsions (PEs) stabilized by chitosan-dextran sulphate nanoparticles (CS-DS NPs) and enhanced by lecithin, for treatment of androgenic alopecia (AGA). Biodegradable CS-DS NPs dispersion was prepared by polyelectrolyte complexation and optimized for PEs stabilization. PEs were characterized for droplet size, zeta potential, morphology, photostability and antioxidant activity. Ex-vivo permeation study through rat full thickness skin was conducted with optimized formula. Differential tape stripping trailed by cyanoacrylate skin surface biopsy was executed, for quantifying MEL in skin compartments and hair follicles. In-vivo evaluation of MEL PE hair growth activity was performed on testosterone induced AGA rat model. Visual inspection followed by anagen to telogen phase ratio (A/T) and histopathological examinations were conducted and compared with marketed 5% minoxidil spray "Rogaine ®". Data showed that PE improved MEL antioxidant activity and photostability. Ex-vivo results displayed MEL PE high follicular deposition. In-vivo study demonstrated that MEL PE treated testosterone induced AGA rat group, restored hair loss and produced maximum hair regeneration along with prolonged anagen phase amongst tested groups. The histopathological examination revealed that MEL PE prolonged anagen stage, increased follicular density and A/T ratio by 1.5-fold. The results suggested that lecithin-enhanced PE stabilized by CS-DS NPs was found to be an effective approach to enhance photostability, antioxidant activity and follicular delivery of MEL. Thus, MEL-loaded PE could be a promising competitor to commercially marketed Minoxidil for treatment of AGA.
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Affiliation(s)
- Asmaa A Elshall
- Department of Applied Biotechnology, Biotechnology School, Nile University, Sheikh Zayed, Giza, Egypt.
| | - Amira M Ghoneim
- Department of Pharmaceutics &Pharmaceutical Technology, Faculty of Pharmacy, Future University in Egypt (FUE), Cairo, Egypt.
| | - Nehad M Abd-Elmonsif
- Department of Oral Biology, Faculty of oral and dental medicine, Future University in Egypt (FUE), Cairo, Egypt
| | - Rihab Osman
- Department of Pharmaceutics & Industrial Pharmacy, Faculty of Pharmacy, Ain Shams University, Cairo, Egypt
| | - Dalia S Shaker
- Department of Pharmaceutics &Pharmaceutical Technology, Faculty of Pharmacy, Future University in Egypt (FUE), Cairo, Egypt
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3
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Singh P, Kaur G, Singh A. Physical, morphological and storage stability of clove oil nanoemulsion based delivery system. FOOD SCI TECHNOL INT 2023; 29:156-167. [PMID: 34939458 DOI: 10.1177/10820132211069470] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Clove oil based Nanoemulsions (NE) were prepared ultrasonically using Tween 80 and soy lecithin as synthetic and natural surfactants, respectively. The developed NEs were characterized for various parameters (particle size, polydispersity index, zeta potential, morphology, viscosity, colour, turbidity and pH) and the comparative effect of both the surfactants at variable levels (oil:tween 80-1:1, 1:2, 1:3 and 1:4 and oil: soy lecithin- 1:1, 1:1.5 and 1:2) was assessed. It was found that the type of surfactant and oil to surfactant ratio significantly affected particle size and stability of NEs. The NE prepared using tween 80 @1:3 had smallest average droplet diameter (40.9 nm). The formulated NEs were stored at 25 °C and 4 °C and analyzed for turbidity, pH and phase separation up to 90 days. Results revealed that the type and concentration of the surfactant significantly influenced the particle size and stability of NEs. NEs prepared using tween 80 were found to be more viscous than those prepared with soy lecithin. The prepared clove oil NEs have important implication to be used as a natural delivery system to increase the shelf life of food products.
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Affiliation(s)
- Prastuty Singh
- PhD Scholar, 29763Dept. of Food Science and Technology, PAU, Ludhiana, Punjab, M: 9536664313
| | - Gurkirat Kaur
- Assistant Professor, EMN Lab, PAU, Ludhiana, M: 9501134768
| | - Arashdeep Singh
- Assistant Professor, 29763Dept. of Food Science and Technology, PAU, Ludhiana, Punjab, M: 9876235555
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4
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Asfour MH, Abd El-Alim SH, Kassem AA, Salama A, Gouda AS, Nazim WS, Nashaat NH, Hemimi M, Abdel Meguid N. Vitamin D 3-Loaded Nanoemulsions as a Potential Drug Delivery System for Autistic Children: Formulation Development, Safety, and Pharmacokinetic Studies. AAPS PharmSciTech 2023; 24:58. [PMID: 36759398 DOI: 10.1208/s12249-023-02501-2] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2022] [Accepted: 12/27/2022] [Indexed: 02/11/2023] Open
Abstract
The aim of the current study is the development of a vitamin D3 (VD3)-loaded nanoemulsion (NE) formulation to improve VD3 oral bioavailability for management of vitamin D inadequacy in autistic children. Eight NE formulations were prepared by high-speed homogenization followed by ultrasonication. Four vegetable oils were employed along with two concentrations of Span 20 as the emulsifier. Glycerol, fructose, and mango flavor were included as viscosity modifier, sweetening, and flavoring agents, respectively. The prepared VD3-loaded NE formulations exhibited high drug content (> 98%), droplet size (DS) ranging from 61.15 to 129.8 nm with narrow size distribution, zeta potential values between - 9.83 and - 19.22 mV, and acceptable pH values (4.59-5.89). Storage stability showed that NE formulations underwent coalescence and phase separation during 6 months at room temperature, whereas at refrigerated conditions, formulations showed slight creaming. The optimum formulation (VD3-NE6) revealed a non-significant DS growth at refrigerated conditions and spherical morphology under transmission electron microscopy. VD3-NE6 did not produce any toxic effects to rats treated orally for 3 months, where normal blood picture and kidney and liver functions were observed compared to control rats. Also, serum calcium, oxidative stress, and apoptosis biomarkers remained within normal levels, indicating the safety of the optimum formulation. Furthermore, evaluation of VD3-NE6 oral bioavailability depicted a significant increase in AUC0-72 and Cmax with decreased Tmax compared to plain VD3. The optimum formulation demonstrated improved stability, safety, and oral bioavailability indicating the potential for successful management of vitamin D deficiency in autistic children.
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Affiliation(s)
- Marwa Hasanein Asfour
- Pharmaceutical Technology Department, National Research Centre, El-Buhouth St., Dokki, 12622, Cairo, Egypt
| | - Sameh Hosam Abd El-Alim
- Pharmaceutical Technology Department, National Research Centre, El-Buhouth St., Dokki, 12622, Cairo, Egypt.
| | - Ahmed Alaa Kassem
- Pharmaceutical Technology Department, National Research Centre, El-Buhouth St., Dokki, 12622, Cairo, Egypt
| | - Abeer Salama
- Pharmacology Department, National Research Centre, El-Buhouth St., Dokki, 12622, Cairo, Egypt
| | - Amr Sobhi Gouda
- Biochemical Genetics Department, National Research Centre, El-Buhouth St., Dokki, 12622, Cairo, Egypt
| | - Walaa Samy Nazim
- Biochemical Genetics Department, National Research Centre, El-Buhouth St., Dokki, 12622, Cairo, Egypt
| | - Neveen Hassan Nashaat
- Research On Children With Special Needs Department, National Research Centre, El-Buhouth St., Dokki, 12622, Cairo, Egypt
| | - Maha Hemimi
- Research On Children With Special Needs Department, National Research Centre, El-Buhouth St., Dokki, 12622, Cairo, Egypt
| | - Nagwa Abdel Meguid
- Research On Children With Special Needs Department, National Research Centre, El-Buhouth St., Dokki, 12622, Cairo, Egypt
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5
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Enhancing the interfacial stability of O/W emulsion by adjusting interactions of chitosan and rice protein hydrolysate. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108406] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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6
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Fabrication and Characteristic of Rhamnolipid-chitosan Coated Emulsions for Loading Ergocalciferol. FOOD BIOPHYS 2022. [DOI: 10.1007/s11483-022-09768-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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7
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Impact of polyelectrolyte complex layer on the stability of palm oil multiple emulsions encapsulating a water-soluble compound during heating, cooling, and storage processes. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108335] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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8
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Wang M, Yue L, Zhao L, Khan IM, Zhang Y, Wang Z. Hydroxypropyl chitosan modified by cinnamic acid derivative nanoparticles for stabilizing Pickering emulsion. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15965] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Min Wang
- State Key Laboratory of Food Science and Technology Jiangnan University Lihu Road 1800 Wuxi 214122 PR China
- School of Food Science and Technology Jiangnan University Lihu Road 1800 Wuxi 214122 PR China
| | - Lin Yue
- State Key Laboratory of Food Science and Technology Jiangnan University Lihu Road 1800 Wuxi 214122 PR China
- School of Food Science and Technology Jiangnan University Lihu Road 1800 Wuxi 214122 PR China
- International Joint Laboratory on Food Safety Jiangnan University Lihu Road 1800 Wuxi 214122 PR China
- Collaborative Innovation Center of Food Safety and Quality Control Jiangnan University Lihu Road 1800 Wuxi 214122 PR China
| | - Lingyu Zhao
- State Key Laboratory of Food Science and Technology Jiangnan University Lihu Road 1800 Wuxi 214122 PR China
- School of Food Science and Technology Jiangnan University Lihu Road 1800 Wuxi 214122 PR China
| | - Imran Mahmood Khan
- State Key Laboratory of Food Science and Technology Jiangnan University Lihu Road 1800 Wuxi 214122 PR China
- School of Food Science and Technology Jiangnan University Lihu Road 1800 Wuxi 214122 PR China
| | - Yin Zhang
- Key Laboratory of Meat Processing of Sichuan Chengdu University Chengdu 610106 PR China
| | - Zhouping Wang
- State Key Laboratory of Food Science and Technology Jiangnan University Lihu Road 1800 Wuxi 214122 PR China
- School of Food Science and Technology Jiangnan University Lihu Road 1800 Wuxi 214122 PR China
- International Joint Laboratory on Food Safety Jiangnan University Lihu Road 1800 Wuxi 214122 PR China
- Collaborative Innovation Center of Food Safety and Quality Control Jiangnan University Lihu Road 1800 Wuxi 214122 PR China
- Key Laboratory of Meat Processing of Sichuan Chengdu University Chengdu 610106 PR China
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9
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Evaluation of the synergistic effect of plant-based components on the stability of curcuminoid emulsion. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04074-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
AbstractIn this study, the effect of matrix compounds from natural curcuminoid resources on the stability of curcuminoids and emulsions thereof was evaluated. Curcuminoid emulsions were prepared curcuminoid rich sources (curcuminoid extract, an aqueous turmeric concentrate and turmeric powder) with medium-chain triglyceride oil as lipid phase, lecithin, and pectin as emulsifiers. The curcuminoid emulsions were exposed to light in the visible wavelength range (300 nm–800 nm) at the specific energy input of 0.47 kW/m2 for 7 days and to the temperature of 4 °C, 25 °C, 40 °C for 49 days. The total curcuminoid retention (TC), droplet size (DS) change, instability index (InI), and yellowness reduction (YR) was observed during the storage time. The half-life of curcuminoids in emulsions was increased to 21 h, while the half-life of free curcuminoids was 1.3 h in the light exposure test. The co-compounds from the curcuminoid sources contributed to the emulsion stability by increasing the viscosity. In the thermal exposure test, the matrix compound system retained more than 93% curcuminoids after 49 days of storage at 40 °C, whereas the phase separation increased significantly. However, the TC reduction was independent of the InI change and droplet agglomeration. The YR depended on the TC and the amount of co-components in the emulsion.
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10
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Zhang X, Liang H, Li J, Li B. Fabrication of processable and edible high internal phase Pickering emulsions stabilized with gliadin/sodium carboxymethyl cellulose colloid particles. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107571] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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11
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Das S, Singh VK, Chaudhari AK, Dwivedy AK, Dubey NK. Co-encapsulation of Pimpinella anisum and Coriandrum sativum essential oils based synergistic formulation through binary mixture: Physico-chemical characterization, appraisal of antifungal mechanism of action, and application as natural food preservative. PESTICIDE BIOCHEMISTRY AND PHYSIOLOGY 2022; 184:105066. [PMID: 35715028 DOI: 10.1016/j.pestbp.2022.105066] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/23/2021] [Revised: 02/06/2022] [Accepted: 02/23/2022] [Indexed: 06/15/2023]
Abstract
The present study aimed to co-encapsulate binary synergistic formulation of Pimpinella anisum and Coriandrum sativum (PC) essential oils (0.75:0.25) into chitosan nanoemulsion (Nm-PC) with effective inhibition against fungal proliferation, aflatoxin B1 (AFB1) secretion, and lipid peroxidation in stored rice. Physico-chemical characterization of Nm-PC by SEM, FTIR, and XRD confirmed successful encompassment of PC inside the chitosan nanomatrix with efficient interaction by functional groups and reduction in crystallinity. Nm-PC showed superior antifungal, antiaflatoxigenic, and antioxidant activities over unencapsulated PC. Reduction in ergosterol biosynthesis and enhanced leakage of Ca2+, K+, Mg2+ ions and 260, 280 nm absorbing materials by Nm-PC fumigation confirmed irreversible damage of plasma membrane in toxigenic Aspergillus flavus cells. Significant diminution of methylglyoxal in A. flavus cells by Nm-PC fumigation illustrated biochemical mechanism for antiaflatoxigenic activity, suggesting future exploitation for development of aflatoxin resistant rice varieties through green transgenic technology. In silico findings indicated specific stereo-spatial interaction of anethole and linalool with Nor-1 protein, validating molecular mechanism for AFB1 inhibition. In addition, in situ investigation revealed effective protection of stored rice against fungal occurrence, AFB1 biosynthesis, and lipid peroxidation without affecting organoleptic attributes. Moreover, mammalian non-toxicity of chitosan entrapped PC synergistic nanoformulation could provide exciting potential for application as eco-smart safe nano-green food preservative.
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Affiliation(s)
- Somenath Das
- Department of Botany, Burdwan Raj College, Purba Bardhaman, West Bengal 713104, India
| | - Vipin Kumar Singh
- Laboratory of Herbal Pesticides, Centre of Advanced Study in Botany, Institute of Science, Banaras Hindu University, Varanasi 221005, India
| | - Anand Kumar Chaudhari
- Laboratory of Herbal Pesticides, Centre of Advanced Study in Botany, Institute of Science, Banaras Hindu University, Varanasi 221005, India
| | - Abhishek Kumar Dwivedy
- Laboratory of Herbal Pesticides, Centre of Advanced Study in Botany, Institute of Science, Banaras Hindu University, Varanasi 221005, India
| | - Nawal Kishore Dubey
- Laboratory of Herbal Pesticides, Centre of Advanced Study in Botany, Institute of Science, Banaras Hindu University, Varanasi 221005, India.
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12
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Kaur G, Singh A. Shelf life extension of muffins coated with cinnamon and clove oil nanoemulsions. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:1878-1888. [PMID: 35531392 PMCID: PMC9046491 DOI: 10.1007/s13197-021-05202-5] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/16/2021] [Accepted: 07/05/2021] [Indexed: 11/29/2022]
Abstract
Clove and cinnamon based nanoemulsions (NE) were prepared with different levels of soy lecithin as a surfactant employing ultrasonication treatment. Increase in surfactant levels decreased the particle size (PS), polydispersity index (PDI) and zeta potential in both the NE. Cinnamon and clove based nanoemulsions were optimized at 1.5 and 2.0% SL, respectively based on their PS and PDI value. Nanoemulsions having the highest thermo stability were further selected to coat the muffin samples. NE Coated and uncoated muffins were evaluated for changes in density, moisture content, water activity, weight loss, texture, antioxidant activity, microbial activity and sensory scores during storage. NE coating significantly increased antioxidant activity of muffins by 26.89% (Cinnamon oil NE) and 37.31% (Clove oil NE). Furthermore during storage, coating of NE maintains the texture of the muffins, reduce the weight loss, density and moisture content to a greater extent in comparison to uncoated muffins. Antioxidant activity and total plate count of clove oil NE coated muffins were significantly higher than cinnamon oil NE coated muffins and while both the NE coating also effectively facilitated in extending the shelf life up to 6 days without any quality deterioration, which facilitated their use as a functional ingredient.
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Affiliation(s)
| | - Arashdeep Singh
- Department. of Food Science and Technology, PAU, Ludhiana, Punjab India
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13
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Freeze Thaw Stability and Heat Stability of Coconut Oil-in-Water Emulsions and Coconut Milk Emulsions Stabilized by Enzyme-Modified Soy Lecithin. FOOD BIOPHYS 2022. [DOI: 10.1007/s11483-021-09711-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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14
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Prichapan N, McClements DJ, Klinkesorn U. Utilization of multilayer-technology to enhance encapsulation efficiency and osmotic gradient tolerance of iron-loaded W1/O/W2 emulsions: Saponin-chitosan coatings. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106334] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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15
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Physical, morphological, and storage studies of cinnamon based nanoemulsions developed with Tween 80 and soy lecithin: a comparative study. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00817-w] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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16
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Mundo JLM, Zhou H, Tan Y, Liu J, McClements DJ. Enhancing emulsion functionality using multilayer technology: Coating lipid droplets with saponin-polypeptide-polysaccharide layers by electrostatic deposition. Food Res Int 2020; 140:109864. [PMID: 33648182 DOI: 10.1016/j.foodres.2020.109864] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2020] [Revised: 10/27/2020] [Accepted: 10/28/2020] [Indexed: 12/20/2022]
Abstract
Electrically charged food-grade biopolymers can be used to form multilayer coatings around the lipid droplets in oil-in-water emulsions using a sequential layer-by-layer electrostatic deposition approach. In principle, this approach can be used to improve the stability and enhance the functionality of food emulsions. In this study, multilayer coatings were formed from saponins, polypeptides, and polysaccharides using medium chain triglyceride (MCT) lipid droplets as templates (pH 4.0). First, an emulsion containing negatively charged lipid droplets was created using quillaja saponin (QS) as an anionic emulsifier. Second, these anionic droplets were coated with a cationic polypeptide (poly-L-lysine, PLL) to form positively-charged droplets. Finally, these cationic droplets were coated with a negatively-charged polysaccharide, either pectin (PE) or κ-carrageenan (KC), to form anionic droplets. Overall, the 1-layer emulsions had the best resistance to salt, pH, and heat, indicating that quillaja saponins were effective emulsifiers. The 2-layer emulsions had better pH-stability than the 3-layer emulsions, which tended to strongly aggregate under acidic conditions. Conversely, the 3-layer emulsions had better salt-stability than the 2-layer emulsions, which tended to aggregate strongly even at low salt levels (50-100 mM NaCl). All the emulsions were relatively stable to heating (90 °C, 30 min). Overall, our results provide useful insights into the formulation of stable multilayer emulsions from food-grade emulsifiers and biopolymers. There appears to be little advantage to using the multilayer technology to enhance the physical stability of saponin-coated lipid droplets, but there may be advantages in terms of extending their functional properties, which will be explored in future studies.
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Affiliation(s)
| | - Hualu Zhou
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
| | - Yunbing Tan
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
| | - Jinning Liu
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
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17
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Hu J, Huang C, Gong A, Chen H, Liu S, Li B, Li Y. Influence of pH on property and lipolysis behavior of cinnamaldehyde conjugated chitosan-stabilized emulsions. Int J Biol Macromol 2020; 161:587-595. [PMID: 32534092 DOI: 10.1016/j.ijbiomac.2020.06.073] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2020] [Revised: 05/31/2020] [Accepted: 06/08/2020] [Indexed: 12/23/2022]
Abstract
In the present study, we prepared cinnamaldehyde (CA) conjugated chitosan-stabilized emulsions (CSCAEs), and the influence of pH on their properties and lipolysis behavior was investigated. Compared to the emulsions stabilized by chitosan itself (CSEs), CSCAEs had better stability against pH during storage. As pH increased from 2.5 to 6.25, the viscosity and modulus of CSCAEs increased. However, when pH shifted from 6.25 to 6.5, emulsion showed lower viscosity and modulus. Confocal laser scanning microscopy results demonstrated that oil droplets still kept intact and individually distributed, and chitosan homogenously covered on the oil droplets at low pH conditions (pH 2.5, 4.0). At higher pH conditions (pH 5.0, 5.5), a few chitosan aggregates on the oil droplets were observed. At pH 6.0 and 6.25, the compact gel network structure was formed. At pH 6.5, some void was found among the chitosan gel network. In vitro simulated digestion experiments presented that pH had no significant effect on the lipolysis process of emulsions. When the oil content varied from 10% to 50%, emulsions still kept good stability against pHs, but the lipolysis extent after digestion decreased. This knowledge provides a strategy for improving stability of chitosan-stabilized emulsion against harsh pH conditions.
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Affiliation(s)
- Junjie Hu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Chaozhang Huang
- China Tobacco Fujian Industrial Co., Ltd., Xiamen 361022, China
| | - Anda Gong
- China Tobacco Fujian Industrial Co., Ltd., Xiamen 361022, China
| | - Huanle Chen
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Shilin Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China; Functional Food Engineering &Technology Research Center of Hubei Province, China
| | - Bin Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China; Functional Food Engineering &Technology Research Center of Hubei Province, China
| | - Yan Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China; Functional Food Engineering &Technology Research Center of Hubei Province, China.
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18
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Muriel Mundo JL, Zhou H, Tan Y, Liu J, McClements DJ. Stabilization of soybean oil-in-water emulsions using polypeptide multilayers: Cationic polylysine and anionic polyglutamic acid. Food Res Int 2020; 137:109304. [PMID: 33233043 DOI: 10.1016/j.foodres.2020.109304] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2019] [Revised: 05/06/2020] [Accepted: 05/07/2020] [Indexed: 11/29/2022]
Abstract
Oil-in-water emulsions are used as delivery systems for non-polar functional ingredients in various industries, including foods, cosmetics, personal care products, agrochemicals, and pharmaceuticals. Emulsions, however, tend to breakdown under the conditions found in many commercial products. In this study, the functional performance of the lipid droplets in emulsions was tailored by sequential layer-by-layer electrostatic deposition of oppositely charged polypeptides onto their surfaces. Cationic poly-L-lysine (PLL) and anionic poly-glutamic acid (PGA) were used as a pair of oppositely charged polypeptides (pH 4.0). First, a primary emulsion (10% w/w soybean oil-in-water emulsion) was formed consisting of small lipid droplets (d32 = 500 µm) coated by a natural surfactant (0.05% w/w quillaja saponin). Second, cationic PLL was deposited onto the surfaces of the anionic saponin-coated droplets. Third, anionic PGA was deposited onto the surfaces of the cationic PLL-saponin-coated droplets. We then assessed the ability of the coatings to protect the lipid droplets from aggregation when the pH (2.0-9.0), ionic strength (0-350 mM), or temperature (30-90 °C) were altered. The properties of the primary, secondary, and tertiary emulsions were monitored by measuring the mean particle diameter (d32), electrical characteristics (ζ-potential), and microstructure of the lipid droplets. The electrical characteristics of the droplets could be modulated by controlling the number and type of layers used. The primary emulsion had the best resistance to varying environmental conditions, while the secondary emulsion had the worst, suggesting electrostatic deposition should only be used to obtain specific functionalities. Interestingly, PLL detached from the surfaces of the secondary emulsions at high salt concentrations due to electrostatic screening, which improved their salt stability. This phenomenon may be useful for some food applications, e.g., having cationic droplets during food storage, but anionic ones inside the human body.
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Affiliation(s)
| | - Hualu Zhou
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
| | - Yunbing Tan
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
| | - Jinning Liu
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
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Preparation of eco-friendly alginate-based Pickering stabilizers using a dual ultrasonic nebulizer spray method. J IND ENG CHEM 2020. [DOI: 10.1016/j.jiec.2019.12.025] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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20
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Bonifacino C, Franco-Fraguas E, López DN, Wagner JR, Cabezas DM, Panizzolo LA, Palazolo GG, Abirached C. Emulsifying properties of defatted rice bran concentrates enriched in fiber and proteins. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:1336-1343. [PMID: 31756264 DOI: 10.1002/jsfa.10150] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/02/2019] [Revised: 11/06/2019] [Accepted: 11/18/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND Rice bran (RB), a by-product of the rice milling industry, constitutes around 10% of the total weight of rough rice. The interest in the use of RB is centered on its nutritional quality, its low cost, and its extensive worldwide production. As RB is commonly used for oil extraction, the defatted rice bran (DRB) is obtained as a second by-product. The aim of this work was to obtain a defatted rice bran concentrate (DRBC), enriched in protein and fiber, from defatted rice bran flour (DRBF) and to determine its physicochemical and emulsifying properties. RESULTS To obtain the DRBC, the starch was efficiently hydrolyzed (> 98%) with α-amylase and amyloglucosidase, with a concomitant increase in the proportions of crude protein (from 154.7 to 274.3 g kg-1 ) and total dietary fiber (from 276.1 to 492.3 g kg-1 ). Defatted rice bran concentrate exhibited a loss of protein solubility and increased surface hydrophobicity compared with DRBF. Defatted rice-bran concentrate dispersions with and without previous ultrasound treatment were prepared. The sonication led to an increase in the apparent viscosity. Emulsions were prepared with dispersions with and without previous ultrasound treatment and showed high stability in quiescent conditions over 28 days. However, the emulsions prepared with dispersions treated with ultrasound resulted in lower D4,3 values and higher elastic and viscous moduli. CONCLUSION The rice bran concentrate can be used to obtain stable oil-in-water (O/W) emulsions, including both soluble and insoluble fractions, in acidic and neutral conditions. These innovative findings thus contribute to increasing the added value of this important by-product of the rice-milling industry. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Carla Bonifacino
- Laboratorio de propiedades funcionales de Alimentos, Departamento de Ciencia y Tecnología de los Alimentos, Facultad de Química, Universidad de la República, Montevideo, Uruguay
| | - Eugenia Franco-Fraguas
- Laboratorio de propiedades funcionales de Alimentos, Departamento de Ciencia y Tecnología de los Alimentos, Facultad de Química, Universidad de la República, Montevideo, Uruguay
| | - Débora N López
- Área Fisicoquímica, Departamento de Química Física. Facultad de Ciencias Bioquímicas y Farmacéuticas, Universidad Nacional de Rosario- CONICET, Rosario, Argentina
- Facultad de Química e Ingeniería del Rosario, Pontificia Universidad Católica Argentina, Rosario, Argentina
| | - Jorge R Wagner
- Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos, Departamento de Ciencia y Tecnología, Universidad Nacional de Quilmes, CONICET, Bernal, Argentina
| | - Darío M Cabezas
- Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos, Departamento de Ciencia y Tecnología, Universidad Nacional de Quilmes, CONICET, Bernal, Argentina
| | - Luis A Panizzolo
- Laboratorio de propiedades funcionales de Alimentos, Departamento de Ciencia y Tecnología de los Alimentos, Facultad de Química, Universidad de la República, Montevideo, Uruguay
| | - Gonzalo G Palazolo
- Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos, Departamento de Ciencia y Tecnología, Universidad Nacional de Quilmes, CONICET, Bernal, Argentina
| | - Cecilia Abirached
- Laboratorio de propiedades funcionales de Alimentos, Departamento de Ciencia y Tecnología de los Alimentos, Facultad de Química, Universidad de la República, Montevideo, Uruguay
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Chuacharoen T, Prasongsuk S, Sabliov CM. Effect of Surfactant Concentrations on Physicochemical Properties and Functionality of Curcumin Nanoemulsions Under Conditions Relevant to Commercial Utilization. Molecules 2019; 24:E2744. [PMID: 31362362 PMCID: PMC6696033 DOI: 10.3390/molecules24152744] [Citation(s) in RCA: 57] [Impact Index Per Article: 11.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2019] [Revised: 07/24/2019] [Accepted: 07/25/2019] [Indexed: 11/16/2022] Open
Abstract
Surfactants are used to stabilize nanoemulsions by protecting their physical stability and preventing deterioration of the entrapped bioactive during processing and storage. The effect of surfactant concentration on physical-chemical properties of nanoemulsions with entrapped curcumin, relevant to commercial applications, was addressed in this research. Furthermore, the functionality of nanoemulsified curcumin in terms of lipid oxidation inhibition was determined. Protection against varying pH and thermal treatments was more significant in the nanoemulsions at the elevated surfactant level, but at these high concentrations, the surface charges of the emulsions dramatically decreased under sodium salt addition, which may result in instability over time. Nanoemulsions showed the potential to inhibit malondialdehyde (MDA) formulation by protecting the entrapped curcumin and enhance its antioxidant activity when added to milk. The fortified milk with added curcumin systems had a yellow color compared to the control. The results of the study are critical in choosing the surfactant concentration needed to stabilize emulsified curcumin, and to protect the entrapped curcumin under specific conditions of use to support the utilization of curcumin nanoemulsions as a food additive in different commercial products.
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Affiliation(s)
- Thanida Chuacharoen
- Faculty of Science and Technology, Suan Sunandha Rajabhat University, 1 U Thong Nok Rd, Dusit, Bangkok 10300, Thailand.
| | - Sehanat Prasongsuk
- Plant Biomass Utilization Research Unit, Department of Botany, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand
| | - Cristina M Sabliov
- Department of Biological and Agricultural Engineering, Louisiana State University and LSU AgCenter, 149 E.B. Doran Building, Baton Rouge, LA 70803, USA
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Dima C, Dima S. Water-in-oil-in-water double emulsions loaded with chlorogenic acid: release mechanisms and oxidative stability. J Microencapsul 2019; 35:584-599. [PMID: 30557070 DOI: 10.1080/02652048.2018.1559246] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
Chlorogenic acid (CA) is a natural compound used as an antioxidant in the preparation of food, drugs, and cosmetics. Due to their low stability and bioavailability, many researchers have studied the encapsulation of CA in various delivery colloidal systems. The aim of this study was to evaluate the stability of water-in-oil-in-water (W/O/W) double emulsions loaded with CA and its antioxidant capacity. For this purpose, CA-W/O/W double emulsions were prepared using Span 80 and lecithin as lipophilic emulsifiers, and Tween 20 as a hydrophilic emulsifier. The influence of nature of lipophilic emulsifiers, the presence of chitosan (CH) in the internal and external aqueous phases, pH, temperature and the storage time of W/O/W double emulsions were also investigated. Depending on the preparation conditions, the W/O/W double emulsions showed the droplet size in the range 9.13 ± 0.55 μm-38.21 ± 1.87 μm, the creaming index 34%-78% and the efficiency encapsulation 79.45 ± 1.5%-88.13 ± 1.9%. Zeta potential values were negative for the W/O/W double emulsion without CH (-36.8 ± 2.02mV; -27.3 ± 1.75mV) and positive for the W/O/W double emulsions with CH in the external aqueous phase (+6.5 ± 0.42mV; 28.6 ± 0.92mV). The study of the release of CA from W/O/W double emulsions has highlighted two mechanisms: one based on the coalescence between the water inner droplets or between the oil globules as well as a diffusion releasing mechanism. The oxidative stability parameters of the W/O/W double emulsions, such as the peroxide value (POV) and the conjugated diene content (CD) were measured.
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Affiliation(s)
- Cristian Dima
- a Faculty of Food Science and Engineering , "Dunarea de Jos" University of Galati , Galati , Romania
| | - Stefan Dima
- b Faculty of Science and Environment , "Dunarea de Jos" University of Galati , Galati , Romania
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23
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Wu D, Lu J, Zhong S, Schwarz P, Chen B, Rao J. Effect of chitosan coatings on physical stability, antifungal and mycotoxin inhibitory activities of lecithin stabilized cinnamon oil-in-water emulsions. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.02.029] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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24
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Khor YP, Koh SP, Long K, Chong GH, Tan CP. Stability Assessment of Virgin Coconut Oil-Based Emulsion Products. J AM OIL CHEM SOC 2018. [DOI: 10.1002/aocs.12109] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Yih Phing Khor
- Department of Food Technology, Faculty of Food Science and Technology; Universiti Putra Malaysia; Serdang Selangor 43400 Malaysia
| | - Soo Peng Koh
- Biotechnology Research Center; Malaysian Agricultural Research and Development Institute (MARDI) Headquarters; P.O. Box 12301, Serdang Selangor 50774 Malaysia
| | - Kamariah Long
- Biotechnology Research Center; Malaysian Agricultural Research and Development Institute (MARDI) Headquarters; P.O. Box 12301, Serdang Selangor 50774 Malaysia
| | - Gun Hean Chong
- Department of Food Technology, Faculty of Food Science and Technology; Universiti Putra Malaysia; Serdang Selangor 43400 Malaysia
| | - Chin Ping Tan
- Department of Food Technology, Faculty of Food Science and Technology; Universiti Putra Malaysia; Serdang Selangor 43400 Malaysia
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25
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Huang J, Wang Q, Li T, Xia N, Xia Q. Multilayer emulsions as a strategy for linseed oil and α-lipoic acid micro-encapsulation: study on preparation and in vitro characterization. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:3513-3523. [PMID: 29314036 DOI: 10.1002/jsfa.8870] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/10/2017] [Revised: 12/13/2017] [Accepted: 12/29/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Linseed oil and α-lipoic acid are bioactive ingredients, which play an important role in human nutrition and health. However, their application in functional foods is limited because of their instabilities and poor solubilities in hydrophilic matrices. Multilayer emulsions are particularly useful to protect encapsulated bioactive ingredients. The aim of this study was to fabricate multilayer emulsions by a high-pressure homogenization method to encapsulate linseed oil and α-lipoic acid simultaneously. Tween 20 and lecithin were used as surfactants to stabilize the oil droplets of primary emulsions. Multilayer emulsions were produced by using an electrostatic layer-by-layer deposition process of lecithin-chitosan membranes. RESULTS Thermal treatment exhibited that chitosan encapsulation could improve the thermal stability of primary emulsions. During in vitro digestion, it was found that chitosan encapsulation had little effect on the lipolysis of linseed oil and bioaccessibility of α-lipoic acid. The oxidation stability of linseed oil in multilayer emulsions was improved effectively by chitosan encapsulation and α-lipoic acid. Chitosan encapsulation could inhibit the degradation of α-lipoic acid. A physical stability study indicated that multilayer emulsions had good centrifugal, dilution and storage stabilities. CONCLUSION Multilayer emulsion is an effective delivery system to incorporate linseed oil and α-lipoic acid into functional foods and beverages. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Juan Huang
- School of Biological Science and Medical Engineering, State Key Laboratory of Bioelectronics, Southeast University, Nanjing, China
- National Demonstration Center for Experimental Biomedical Engineering Education, Southeast University, Nanjing, China
- Collaborative Innovation Center of Suzhou Nano Science and Technology, Suzhou, China
| | - Qiang Wang
- School of Biological Science and Medical Engineering, State Key Laboratory of Bioelectronics, Southeast University, Nanjing, China
- National Demonstration Center for Experimental Biomedical Engineering Education, Southeast University, Nanjing, China
- Collaborative Innovation Center of Suzhou Nano Science and Technology, Suzhou, China
| | - Tong Li
- School of Biological Science and Medical Engineering, State Key Laboratory of Bioelectronics, Southeast University, Nanjing, China
- National Demonstration Center for Experimental Biomedical Engineering Education, Southeast University, Nanjing, China
- Collaborative Innovation Center of Suzhou Nano Science and Technology, Suzhou, China
| | - Nan Xia
- School of Biological Science and Medical Engineering, State Key Laboratory of Bioelectronics, Southeast University, Nanjing, China
- National Demonstration Center for Experimental Biomedical Engineering Education, Southeast University, Nanjing, China
- Collaborative Innovation Center of Suzhou Nano Science and Technology, Suzhou, China
| | - Qiang Xia
- School of Biological Science and Medical Engineering, State Key Laboratory of Bioelectronics, Southeast University, Nanjing, China
- National Demonstration Center for Experimental Biomedical Engineering Education, Southeast University, Nanjing, China
- Collaborative Innovation Center of Suzhou Nano Science and Technology, Suzhou, China
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26
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Chang HW, Tan TB, Tan PY, Abas F, Lai OM, Wang Y, Wang Y, Nehdi IA, Tan CP. Microencapsulation of fish oil using thiol-modified β-lactoglobulin fibrils/chitosan complex: A study on the storage stability and in vitro release. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.02.002] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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27
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Physical properties and stability evaluation of fish oil-in-water emulsions stabilized using thiol-modified β-lactoglobulin fibrils-chitosan complex. Food Res Int 2018; 105:482-491. [DOI: 10.1016/j.foodres.2017.11.034] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2017] [Revised: 11/10/2017] [Accepted: 11/19/2017] [Indexed: 01/13/2023]
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28
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Insoluble soybean polysaccharides: Obtaining and evaluation of their O/W emulsifying properties. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.06.034] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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29
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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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30
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Miyagawa Y, Adachi S. Dispersion and oxidative stability of O/W emulsions and oxidation of microencapsulated oil. Biosci Biotechnol Biochem 2017; 81:625-633. [PMID: 28165891 DOI: 10.1080/09168451.2016.1270742] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
Abstract
Oil-in-water (O/W) emulsions are among the dispersion systems commonly used in food, and these emulsions are in thermodynamically unstable or metastable states. In this paper, various methods for preparing O/W emulsions are outlined. Since the commodity value of food is impaired by the destabilization of O/W emulsions, experimental and theoretical approaches to assess the stability of O/W emulsions are overviewed, and factors affecting the dispersion stability of emulsions are discussed based on the DLVO theory and the concept of the stability factor. The oxidation of lipids in O/W emulsions is unhealthy and gives rise to unpleasant odors. Factors affecting the autoxidation of lipids are discussed, and theoretical models are used to demonstrate that a reduction of the oil droplet size suppresses or retards autoxidation. Microencapsulated lipids or oils exhibit distinct features in the oxidation process. Models that explain these features are described. It is demonstrated that a reduction in the oil droplet size is also effective for suppressing or retarding the oxidation of microencapsulated oils.
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Affiliation(s)
- Yayoi Miyagawa
- Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Kyoto, Japan
| | - Shuji Adachi
- Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Kyoto, Japan
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31
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Formulation of W/O/W emulsions loaded with short-chain fatty acid and their stability improvement by layer-by-layer deposition using dietary fibers. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.07.063] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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32
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Taguchi Y, Suzuki T, Saito N, Yokoyama H, Tanaka M. Preparation of Polymer Composite Particles by Phase Separation Followed by Suspension Polymerization. ACTA ACUST UNITED AC 2017. [DOI: 10.4236/ojcm.2017.71001] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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33
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Ilk S, Sağlam N, Özgen M, Korkusuz F. Chitosan nanoparticles enhances the anti-quorum sensing activity of kaempferol. Int J Biol Macromol 2016; 94:653-662. [PMID: 27777079 DOI: 10.1016/j.ijbiomac.2016.10.068] [Citation(s) in RCA: 77] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2016] [Revised: 10/16/2016] [Accepted: 10/20/2016] [Indexed: 01/05/2023]
Abstract
Quorum sensing (QS) is a cell density dependent expression of species in bacteria mediated by compounds called autoinducers (AI). Several processes responsible for successful establishment of bacterial infection are mediated by QS. Inhibition of QS is therefore being considered as a new target for antimicrobial chemotherapy. Flavonoid compounds are strong antioxidant and antimicrobial agents but their applications are limited due to their poor dissolution and bioavailability. Our objective was to investigate the effect of kaempferol loaded chitosan nanoparticles on modulating QS mediated by AI in model bioassay test systems. For this purpose, kaempferol loaded nanoparticles were synthesized and characterized in terms of hydrodynamic diameter, hydrogen bonding, amorphous transformation and antioxidant activity. QS inhibition in time dependent manner of nanoparticles was measured in violacein pigment producing using the biosensor strain Chromobacterium violaceum CV026 mediated by AI known as acylated homoserine lactone (AHL). Our results indicated that the average kaempferol loaded chitosan/TPP nanoparticle size and zeta potential were 192.27±13.6nm and +35mV, respectively. The loading and encapsulation efficiency of kaempferol into chitosan/TPP nanoparticles presented higher values between 78 and 93%. Kaempferol loaded chitosan/TPP nanoparticle during the 30 storage days significantly inhibited the production of violacein pigment in Chromobacterium violaceum CV026. The observation that kaempferol encapsulated chitosan nanoparticles can inhibit QS related processes opens up an exciting new strategy for antimicrobial chemotherapy as stable QS-based anti-biofilm agents.
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Affiliation(s)
- Sedef Ilk
- Faculty of Ayhan Şahenk Agricultural Sciences and Technologies, Ömer Halisdemir University, 51240 Nigde, Turkey.
| | - Necdet Sağlam
- Department of Nanotechnology and Nanomedicine, The Institute of Science and Engineering, Hacettepe University, Beytepe, 06800 Ankara, Turkey
| | - Mustafa Özgen
- Department of Plant Production and Technologies, Faculty of Ayhan Şahenk Agricultural Sciences and Technologies, Ömer Halisdemir University, 51240 Nigde, Turkey
| | - Feza Korkusuz
- Department of Sports Medicine, Faculty of Medicine, Hacettepe University, Beytepe, 06800 Ankara, Turkey
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Li J, Hwang IC, Chen X, Park HJ. Effects of chitosan coating on curcumin loaded nano-emulsion: Study on stability and in vitro digestibility. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.03.016] [Citation(s) in RCA: 88] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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35
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Shah BR, Li Y, Jin W, An Y, He L, Li Z, Xu W, Li B. Preparation and optimization of Pickering emulsion stabilized by chitosan-tripolyphosphate nanoparticles for curcumin encapsulation. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.07.015] [Citation(s) in RCA: 198] [Impact Index Per Article: 24.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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36
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Kuroiwa T, Kobayashi I, Chuah AM, Nakajima M, Ichikawa S. Formulation and stabilization of nano-/microdispersion systems using naturally occurring edible polyelectrolytes by electrostatic deposition and complexation. Adv Colloid Interface Sci 2015; 226:86-100. [PMID: 26441384 DOI: 10.1016/j.cis.2015.09.003] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2015] [Revised: 08/25/2015] [Accepted: 09/10/2015] [Indexed: 11/28/2022]
Abstract
This review paper presents an overview of the formulation and functionalization of nano-/microdispersion systems composed of edible materials. We first summarized general aspects on the stability of colloidal systems and the roles of natural polyelectrolytes such as proteins and ionic polysaccharides for the formation and stabilization of colloidal systems. Then we introduced our research topics on (1) stabilization of emulsions by the electrostatic deposition using natural polyelectrolytes and (2) formulation of stable nanodispersion systems by complexation of natural polyelectrolytes. In both cases, the preparation procedures were relatively simple, without high energy input or harmful chemical addition. The properties of the nano-/microdispersion systems, such as particle size, surface charge and dispersion stability were significantly affected by the concerned materials and preparation conditions, including the type and concentration of used natural polyelectrolytes. These dispersion systems would be useful for developing novel foods having high functionality and good stability.
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Affiliation(s)
- Takashi Kuroiwa
- Faculty of Engineering, Tokyo City University, Japan; National Food Research Institute, NARO, Japan.
| | | | - Ai Mey Chuah
- National Food Research Institute, NARO, Japan; Faculty of Life and Environmental Sciences, University of Tsukuba, Japan
| | | | - Sosaku Ichikawa
- Faculty of Life and Environmental Sciences, University of Tsukuba, Japan
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37
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Effect of layer-by-layer polyelectrolyte method on encapsulation of vanillin. Int J Biol Macromol 2015; 81:803-8. [DOI: 10.1016/j.ijbiomac.2015.09.012] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2015] [Revised: 09/03/2015] [Accepted: 09/04/2015] [Indexed: 11/23/2022]
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38
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Noshad M, Mohebbi M, Koocheki A, Shahidi F. Influence of Interfacial Engineering on Stability of Emulsions Stabilized with Soy Protein Isolate. J DISPER SCI TECHNOL 2015. [DOI: 10.1080/01932691.2015.1027907] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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39
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KOBAYASHI I, ICHIKAWA S. Microchannel Emulsification and Improvement of the Stability of Food-Grade Monodisperse Emulsion Droplets through Layer-by-layer Deposition. ACTA ACUST UNITED AC 2015. [DOI: 10.11301/jsfe.16.89] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Isao KOBAYASHI
- Food Engineering Division, National Food Research Institute, NARO
| | - Sosaku ICHIKAWA
- Faculty of Life and Environmental Sciences, University of Tsukuba
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40
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Effect of Accelerated Stability Test on Characteristics of Emulsion Systems with Chitosan as a Stabilizer. ACTA ACUST UNITED AC 2015. [DOI: 10.1016/j.proche.2015.12.031] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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41
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Xue J, Zhong Q. Thyme oil nanoemulsions coemulsified by sodium caseinate and lecithin. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:9900-9907. [PMID: 25233801 DOI: 10.1021/jf5034366] [Citation(s) in RCA: 55] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
Many nanoemulsions are currently formulated with synthetic surfactants. The objective of the present work was to study the possibility of blending sodium caseinate (NaCas) and lecithin to prepare transparent thyme oil nanoemulsions. Thyme oil was emulsified using NaCas and soy lecithin individually or in combination at neutral pH by shear homogenization. The surfactant combination improved the oil content in transparent/translucent nanoemulsions, from 1.0% to 2.5% w/v for 5% NaCas with and without 1% lecithin, respectively. Nanoemulsions prepared with the NaCas-lecithin blend had hydrodynamic diameters smaller than 100 nm and had significantly smaller and more narrowly distributed droplets than those prepared with NaCas or lecithin alone. Particle dimension and protein surface load data suggested the coadsorption of both surfactants on oil droplets. These characteristics of nanoemulsions minimized destabilization mechanisms of creaming, coalescence, and Ostwald ripening, as evidenced by no significant changes in appearance and particle dimension after 120-day storage at 21 °C.
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Affiliation(s)
- Jia Xue
- Department of Food Science and Technology, University of Tennessee , Knoxville, Tennessee 37996, United States
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Xue J, Zhong Q. Blending lecithin and gelatin improves the formation of thymol nanodispersions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:2956-2962. [PMID: 24627984 DOI: 10.1021/jf405828s] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
Delivery systems of lipophilic antimicrobials such as thymol prepared with generally recognized-as-safe ingredients are needed to enhance the microbiological safety of low-acid (pH > 4.6) foods. Nanodispersions with particle diameters below 100 nm are particularly demanded because of the low turbidity and physical stability. In this study, thymol dispersions were prepared by gelatin and soy lecithin on an individual basis or in combination. Dispersions prepared with the lecithin-gelatin blend were translucent and stable at pH 5.0-8.0, contrasting with turbid and unstable dispersions when the emulsifiers were used individually. The synergistic surface activity of gelatin and lecithin was due to complex formation that effectively prevented particle size change due to coalescence and Ostwald ripening. Electrostatic interactions were observed to be the colloidal force responsible for preventing particle aggregation. The studied generally recognized-as-safe nanodispersions have great potential to deliver lipophilic antimicrobials such as thymol in low-acid foods to enhance food safety.
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Affiliation(s)
- Jia Xue
- Department of Food Science and Technology, University of Tennessee , Knoxville, Tennessee 37996, United States
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The influence of polysaccharide on the stability of protein stabilized oil-in-water emulsion prepared by microchannel emulsification technique. Colloids Surf A Physicochem Eng Asp 2014. [DOI: 10.1016/j.colsurfa.2012.09.051] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Iwata N, Neves MA, Watanabe J, Sato S, Ichikawa S. Stability control of large oil droplets by layer-by-layer deposition using polyelectrolyte dietary fibers. Colloids Surf A Physicochem Eng Asp 2014. [DOI: 10.1016/j.colsurfa.2013.02.020] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Klinkesorn U. The Role of Chitosan in Emulsion Formation and Stabilization. FOOD REVIEWS INTERNATIONAL 2013. [DOI: 10.1080/87559129.2013.818013] [Citation(s) in RCA: 59] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Preparation of Monodisperse Food-Grade Oleuropein-Loaded W/O/W Emulsions Using Microchannel Emulsification and Evaluation of Their Storage Stability. FOOD BIOPROCESS TECH 2013. [DOI: 10.1007/s11947-013-1182-9] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Calero N, Muñoz J, Guerrero A. Efecto del pH en emulsiones o/w formuladas con proteína de patata y quitosano. GRASAS Y ACEITES 2013. [DOI: 10.3989/gya.070812] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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Calero N, Muñoz J, Cox PW, Heuer A, Guerrero A. Influence of chitosan concentration on the stability, microstructure and rheological properties of O/W emulsions formulated with high-oleic sunflower oil and potato protein. Food Hydrocoll 2013. [DOI: 10.1016/j.foodhyd.2012.05.004] [Citation(s) in RCA: 82] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Albertengo L, Farenzena S, Debbaudt A, Zuñiga A, Schulz P, Rodriguez MS. Physico-chemical studies and emulsifying properties of N-propyl-N-methylene phosphonic chitosan. Carbohydr Polym 2012; 92:1641-6. [PMID: 23399201 DOI: 10.1016/j.carbpol.2012.11.027] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2012] [Revised: 10/31/2012] [Accepted: 11/08/2012] [Indexed: 11/28/2022]
Abstract
Chitosan is a modified, natural carbohydrate polymer derived by deacetylation of chitin. Due to the presence of two functional groups can undergo many chemical modifications. In a previous work we described the synthetic strategy and characterization of a novel soluble derivative: N-propyl-N-methylene phosphonic chitosan (PNMPC). In the study of some physicochemical properties, results showed that this modified chitosan aggregates in several steps when the concentration is increased. By addition of NaOH the initially coiled molecules stretch exposing more phosphonic acid groups to neutralization and finally give a cooperative reaction with OH((). PNMPC has emulsifying properties and gives O/W emulsions with quasi-monodisperse small droplets. Emulsions with 0.18% PNMPC and 30:70 o:w ratio exhibited the best emulsifying properties within the test range. This emulsion ratio showed high stability to long time storage and several successive freeze/thaw and heating/cooling cycles.
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Affiliation(s)
- Liliana Albertengo
- Instituto de Química (INQUISUR), Universidad Nacional del Sur-CONICET, Av. Alem 1253, B8000CPB Bahía Blanca, Argentina.
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