1
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Qi Y, Zhang Z, Wu Z, Qin Z, Zhou Y, Yang X. Composite System of Lauryl Glucoside and Lauryl Glycoside Sulfosuccinate: Properties and Applications in Vitamin E Nanoemulsions. Chempluschem 2024; 89:e202400058. [PMID: 38578659 DOI: 10.1002/cplu.202400058] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2024] [Revised: 04/05/2024] [Accepted: 04/05/2024] [Indexed: 04/06/2024]
Abstract
The synergistic effect of surfactant compounding on performance can be leveraged to enhance product application performance. An investigation of the surface tension and emulsification properties revealed the complex synergistic effect of the composite system comprising lauryl glucoside (LG) and lauryl glycoside sulfosuccinate (LG-SS). The composite system was used as an emulsifier for vitamin E (VE) emulsification. VE nanoemulsions with high VE content were successfully prepared. The nanoemulsion appears homogeneous and transparent and has an average size of approximately 200 nm. It has better temperature and centrifugal stability, an antioxidant capacity 2.89 times that of untreated VE, and is not easily oxidized and deactivated. In this study, we successfully constructed a complex system of LG and its derivatives and applied it to VE emulsification - this is a step toward expanding the effective application of glycosides and their derivative composite systems in food, pharmaceutics, and other industries.
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Affiliation(s)
- Yunqin Qi
- Department Bio-based Functional Surfactant Research Department, Institution 1 China Research Institute of Daily Chemical Industry, Institution 2 Shanxi Key Laboratory of Functional Surfactants, Address 34 Wenyuan Street, Taiyuan, Shanxi Province, 030001, P.R. China
| | - Zhihui Zhang
- Department Bio-based Functional Surfactant Research Department, Institution 1 China Research Institute of Daily Chemical Industry, Institution 2 Shanxi Key Laboratory of Functional Surfactants, Address 34 Wenyuan Street, Taiyuan, Shanxi Province, 030001, P.R. China
| | - Zhiyu Wu
- Department Bio-based Functional Surfactant Research Department, Institution 1 China Research Institute of Daily Chemical Industry, Institution 2 Shanxi Key Laboratory of Functional Surfactants, Address 34 Wenyuan Street, Taiyuan, Shanxi Province, 030001, P.R. China
| | - Ziyu Qin
- Department Bio-based Functional Surfactant Research Department, Institution 1 China Research Institute of Daily Chemical Industry, Institution 2 Shanxi Key Laboratory of Functional Surfactants, Address 34 Wenyuan Street, Taiyuan, Shanxi Province, 030001, P.R. China
| | - Yuan Zhou
- Department Bio-based Functional Surfactant Research Department, Institution 1 China Research Institute of Daily Chemical Industry, Institution 2 Shanxi Key Laboratory of Functional Surfactants, Address 34 Wenyuan Street, Taiyuan, Shanxi Province, 030001, P.R. China
| | - Xiuquan Yang
- Department Bio-based Functional Surfactant Research Department, Institution 1 China Research Institute of Daily Chemical Industry, Institution 2 Shanxi Key Laboratory of Functional Surfactants, Address 34 Wenyuan Street, Taiyuan, Shanxi Province, 030001, P.R. China
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2
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Yao X, Teng W, Wang J, Wang Y, Zhang Y, Cao J. Polyglycerol polyricinoleate and lecithin stabilized water in oil nanoemulsions for sugaring Beijing roast duck: Preparation, stability mechanisms and color improvement. Food Chem 2024; 447:138979. [PMID: 38518617 DOI: 10.1016/j.foodchem.2024.138979] [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: 11/16/2023] [Revised: 03/06/2024] [Accepted: 03/07/2024] [Indexed: 03/24/2024]
Abstract
Traditional Beijing roast duck often suffers from uneven color and high sugar content after roasting. Water-in-oil (W/O) nanoemulsion is a promising alternative to replace high concentration of sugar solution used in sugaring process according to similarity-intermiscibility theory. Herein, 3% of xylose was embedded in the aqueous phase of W/O emulsion to replace 15% maltose solution. W/O emulsions with different ratios of lecithin (LEC) and polyglycerol polyricinoleate (PGPR) were constructed by high-speed homogenization and high-pressure homogenization. Distribution and penetration extent of solutions and emulsions through the duck skin, as well as the color uniformity of Beijing roast duck were analyzed. Emulsions with LEC:PGPR ratios of 1:3 and 2:2 had better stability. Stable interfacial film and spatial structure were important factors influencing emulsion stabilization. The stable W/O emulsions could more uniformly distribute onto the surface of duck skin and longitudinally penetrate through the skin than solutions.
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Affiliation(s)
- Xinshuo Yao
- Key Laboratory of Geriatric Nutrition and Health, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Wendi Teng
- Key Laboratory of Geriatric Nutrition and Health, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
| | - Jinpeng Wang
- Key Laboratory of Geriatric Nutrition and Health, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Ying Wang
- Key Laboratory of Geriatric Nutrition and Health, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Yuemei Zhang
- Key Laboratory of Geriatric Nutrition and Health, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Jinxuan Cao
- Key Laboratory of Geriatric Nutrition and Health, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
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3
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Zhi Z, Li H, Geurs I, Lewille B, Liu R, Van der Meeren P, Dewettinck K, van Bockstaele F. Destabilization of a model O/W/O double emulsion: From bulk to interface. Food Chem 2024; 445:138723. [PMID: 38350201 DOI: 10.1016/j.foodchem.2024.138723] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2023] [Revised: 02/06/2024] [Accepted: 02/07/2024] [Indexed: 02/15/2024]
Abstract
Oil-in-water-in-oil (O/W/O) double emulsions are considered an advanced oil-structuring technology that can accomplish multi-functions to improve food quality and nutrition. However, this special structure is thermodynamically unstable. This study formulated a model O/W/O double emulsion with standard surfactants, Tween 80 (4 %) and polyglycerol polyricinoleate (PGPR, 5 %), using a traditional two-step method with different homogenization parameters. Cryo-SEM and GC-FID results show that O/W/O emulsions were successfully formulated, and the release rate (RR) of medium-chain triglycerides (MCT) oil from the inner oil to the outer oil phase increased significantly with 2nd homogenization speed increasing, respectively. Interestingly, the RR of all samples reached about 75 % after 2 months of storage, suggesting that O/W/O emulsions were highly unstable. To explain the observed instability, dynamic interfacial tension and interfacial rheology were performed using a drop shape tensiometer. Results demonstrated that unadsorbed Tween 80 in the intermediate aqueous phase was a key factor in markedly decreasing the interfacial properties of the outer PGPR-assembled film by affecting the interfacial rearrangement. Additionally, it was found that the MCT release showed a positive correlation with the Tween 80 concentration, demonstrating that the formed Tween 80 micelles could transport oil molecules to strengthen the emulsion instability. Taken together, this study reveals the destabilization mechanism of model O/W/O surfactants-stabilized emulsions from bulk to interface, providing highly relevant insights for the design of stable O/W/O double emulsions.
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Affiliation(s)
- Zijian Zhi
- Food Structure and Function (FSF) Research Group, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Gent, Belgium.
| | - Hao Li
- Particle and Interfacial Technology Group (PaInT), Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Gent, Belgium
| | - Indi Geurs
- Food Structure and Function (FSF) Research Group, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Gent, Belgium
| | - Benny Lewille
- Food Structure and Function (FSF) Research Group, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Gent, Belgium
| | - Rui Liu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China.
| | - Paul Van der Meeren
- Particle and Interfacial Technology Group (PaInT), Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Gent, Belgium
| | - Koen Dewettinck
- Food Structure and Function (FSF) Research Group, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Gent, Belgium
| | - Filip van Bockstaele
- Food Structure and Function (FSF) Research Group, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Gent, Belgium.
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Henao-Ardila A, Quintanilla-Carvajal MX, Moreno FL. Emulsification and stabilisation technologies used for the inclusion of lipophilic functional ingredients in food systems. Heliyon 2024; 10:e32150. [PMID: 38873677 PMCID: PMC11170136 DOI: 10.1016/j.heliyon.2024.e32150] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2024] [Revised: 05/24/2024] [Accepted: 05/29/2024] [Indexed: 06/15/2024] Open
Abstract
Food industry is increasingly using functional ingredients to improve the food product quality. Lipid-containing functional ingredients are important sources of nutrients. This review examines the current state of emulsification and stabilisation technologies for incorporating lipophilic functional ingredients into food systems. Lipophilic functional ingredients, such as omega-3 fatty acids, carotenoids, and fat-soluble vitamins, offer numerous health benefits but present challenges due to their limited solubility in water-based food matrices. Emulsification techniques enable the dispersion of these ingredients in aqueous environments, facilitating their inclusion in a variety of food products. This review highlights recent advances in food emulsion formulation, emulsification methods and stabilisation techniques which, together, improve the stability and bioavailability of lipophilic compounds. The role of various emulsifiers, stabilizers, and encapsulation materials in enhancing the functionality of these ingredients is also explored. Furthermore, the review discusses different stabilisation techniques which can yield in emulsion in a solid or liquid state. By providing a comprehensive overview of current technologies, this review aims to guide future research and application in the development of functional foods enriched with lipophilic ingredients.
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Affiliation(s)
- Alejandra Henao-Ardila
- Doctorate in Biosciences, Faculty of Engineering, Universidad de La Sabana, Campus Universitario del Puente del Común, Km7 Autopista Norte de Bogotá, Chía, Cundinamarca, Colombia
- Grupo de Investigación en Procesos Agroindustriales, Faculty of Engineering, Universidad de La Sabana, Campus Universitario del Puente del Común, Km7 Autopista Norte de Bogotá, Chía, Cundinamarca, Colombia
| | - María Ximena Quintanilla-Carvajal
- Grupo de Investigación en Procesos Agroindustriales, Faculty of Engineering, Universidad de La Sabana, Campus Universitario del Puente del Común, Km7 Autopista Norte de Bogotá, Chía, Cundinamarca, Colombia
| | - Fabián Leonardo Moreno
- Grupo de Investigación en Procesos Agroindustriales, Faculty of Engineering, Universidad de La Sabana, Campus Universitario del Puente del Común, Km7 Autopista Norte de Bogotá, Chía, Cundinamarca, Colombia
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5
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Savchina E, Grosso AL, Massoner P, Morozova K, Ferrentino G, Scampicchio MM. Structuring vegetable oils through enzymatic glycerolysis for water-in-oil emulsions. Food Chem 2024; 443:138596. [PMID: 38301566 DOI: 10.1016/j.foodchem.2024.138596] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2023] [Revised: 01/22/2024] [Accepted: 01/24/2024] [Indexed: 02/03/2024]
Abstract
Enzymatic glycerolysis is a biotechnological process for structuring vegetable oils. This study investigates the kinetics of glycerolysis of peanut oil and explores the potential of the resulting structured oil to enhance the physical stability of water-in-oil emulsions. Using a 1:1 glycerol-to-oil molar ratio and 4 % lipase B from Candida antarctica as a catalyst, the reaction was conducted at 65 °C with stirring at 400 rpm. Acylglyceride fractions changes were quantified through NMR and DSC. Fat crystal formation was observed using scanning electron microscopy. The results revealed a first-order decay pattern, converting triglycerides into monoacylglycerides and diacylglycerides in less than 16 h. Subsequently, water-in-oil emulsions prepared with glycerolized oil showed augmented stability through multiple light scattering techniques and visual assessment. The structured oils effectively delayed phase separation, highlighting the potential of glycerolysis in developing vegetable oil-based emulsions with improved functional properties and reduced saturated fatty acid content.
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Sun C, Wang S, Wang S, Wang P, Zhang G, Liu H, Zhu D. Characterization of high-internal-phase emulsions based on soy protein isolate with varying concentrations of soy hull polysaccharide and their capabilities for probiotic delivery: In vivo and in vitro release and thermal stability. Food Res Int 2024; 186:114371. [PMID: 38729729 DOI: 10.1016/j.foodres.2024.114371] [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: 01/03/2024] [Revised: 04/07/2024] [Accepted: 04/17/2024] [Indexed: 05/12/2024]
Abstract
In this study, the impact of soy hull polysaccharide (SHP) concentration on high-internal-phase emulsions (HIPEs) formation and the gastrointestinal viability of Lactobacillus plantarum within HIPEs were demonstrated. Following the addition of SHP, competitive adsorption with soy protein isolate (SPI) occurred, leading to increased protein adhesion to the oil-water interface and subsequent coating of oil droplets. This process augmented viscosity and enhanced HIPEs stability. Specifically, 1.8 % SHP had the best encapsulation efficiency and delivery efficiency, reaching 99.3 % and 71.1 %, respectively. After 14 d of continuous zebrafishs feeding, viable counts of Lactobacillus plantarum and complex probiotics in the intestinal tract was 1.1 × 107, 1.3 × 107, respectively. In vitro experiments further proved that HIPEs' ability to significantly enhance probiotics' intestinal colonization and provided targeted release for colon-specific delivery. These results provided a promising strategy for HIPEs-encapsulated probiotic delivery systems in oral food applications.
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Affiliation(s)
- Chenyuan Sun
- College of Food Science and Technology, Bohai University, Jinzhou, 121013, China
| | - Shengnan Wang
- College of Food Science and Technology, Bohai University, Jinzhou, 121013, China.
| | - Shumin Wang
- College of Food Science and Technology, Bohai University, Jinzhou, 121013, China
| | - Peng Wang
- College of Food Science and Technology, Bohai University, Jinzhou, 121013, China
| | - Guangchen Zhang
- College of Food Science and Technology, Bohai University, Jinzhou, 121013, China
| | - He Liu
- College of Food Science and Technology, Bohai University, Jinzhou, 121013, China
| | - Danshi Zhu
- College of Food Science and Technology, Bohai University, Jinzhou, 121013, China
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7
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Wang Y, Guo Y, Dong P, Lin K, Du P, Cao J, Cheng Y, Cheng F, Yun S, Feng C. Water-in-oil Pickering emulsion using ergosterol as an emulsifier solely. Food Res Int 2024; 186:114374. [PMID: 38729731 DOI: 10.1016/j.foodres.2024.114374] [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: 01/07/2024] [Revised: 04/08/2024] [Accepted: 04/17/2024] [Indexed: 05/12/2024]
Abstract
As a crucial component of the fungal cell membranes, ergosterol has been demonstrated to possess surface activity attributed to its hydrophobic region and polar group. However, further investigation is required to explore its emulsification behavior upon migration to the oil-water interface. Therefore, this study was conducted to analyze the interface properties of ergosterol as a stabilizer for water in oil (W/O) emulsion. Moreover, the emulsion prepared under the optimal conditions was utilized to load the water-soluble bioactive substance with the chlorogenic acid as the model molecules. Our results showed that the contact angle of ergosterol was 117.017°, and its dynamic interfacial tension was obviously lower than that of a pure water-oil system. When the ratio of water to oil was 4: 6, and the content of ergosterol was 3.5 % (ergosterol/oil phase, w/w), the W/O emulsion had smaller particle size (438 nm), higher apparent viscosity, and better stability. Meanwhile, the stability of loaded chlorogenic acid was improved under unfavorable conditions (pH 1.2, 90 °C, ultraviolet irradiation, and oxidation), which were 73.87 %, 59.53 %, 62.53 %, and 69.73 %, respectively. Additionally, the bioaccessibility of chlorogenic acid (38.75 %) and ergosterol (33.69 %), and the scavenging rates of the emulsion on DPPH radicals (81.00 %) and hydroxyl radicals (82.30 %) were also enhanced. Therefore, a novel W/O Pickering emulsion was prepared in this work using ergosterol as an emulsifier solely, which has great potential for application in oil-based food and nutraceutical formulations.
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Affiliation(s)
- Yaxin Wang
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China
| | - Yuanhao Guo
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China
| | - Pengfei Dong
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China
| | - Kai Lin
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China
| | - Pengya Du
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China
| | - Jinling Cao
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China; Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Taigu 030801, China
| | - Yanfen Cheng
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China; Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Taigu 030801, China
| | - Feier Cheng
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China; Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Taigu 030801, China
| | - Shaojun Yun
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China; Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Taigu 030801, China.
| | - Cuiping Feng
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China.
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8
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Zhang Y, Kobayashi K, Kusumi R, Kimura S, Kim UJ, Wada M. Catalytic activity of Cu 2O nanoparticles supported on cellulose beads prepared by emulsion-gelation using cellulose/LiBr solution and vegetable oil. Int J Biol Macromol 2024; 265:130571. [PMID: 38467226 DOI: 10.1016/j.ijbiomac.2024.130571] [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: 01/03/2024] [Revised: 02/21/2024] [Accepted: 02/29/2024] [Indexed: 03/13/2024]
Abstract
Nanocatalysts tend to aggregate and are difficult to recycle, limiting their practical applications. In this study, an environmentally friendly method was developed to produce cellulose beads for use as supporting materials for Cu-based nanocatalysts. Cellulose beads were synthesized from a water-in-oil emulsion using cellulose dissolved in an LiBr solution as the water phase and vegetable oil as the oil phase. Upon cooling, the gelation of the cellulose solution produced spherical cellulose beads, which were then oxidized to introduce surface carboxyl groups. These beads (diameter: 95-105 μm; specific surface area: 165-225 m2 g-1) have a three-dimensional network of nanofibers (width: 20-30 nm). Furthermore, the Cu2O nanoparticles were loaded onto oxidized cellulose beads before testing their catalytic activity in the reduction of 4-nitrophenol using NaBH4. The apparent reaction rate constant increased with increasing loading of Cu2O nanoparticles and the conversion efficiency was >90 %. The turnover frequency was 376.2 h-1 for the oxidized cellulose beads with the lowest Cu2O loading, indicating a higher catalytic activity compared to those of other Cu-based nanoparticle-loaded materials. In addition to their high catalytic activity, the cellulose beads are reusable and exhibit excellent stability.
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Affiliation(s)
- Yangyang Zhang
- Division of Forest and Biomaterials Science, Graduate School of Agriculture, Kyoto University, Kitashirakawa Oiwake-cho, Sakyo-ku, Kyoto 606-8502, Japan.
| | - Kayoko Kobayashi
- Division of Forest and Biomaterials Science, Graduate School of Agriculture, Kyoto University, Kitashirakawa Oiwake-cho, Sakyo-ku, Kyoto 606-8502, Japan.
| | - Ryosuke Kusumi
- Division of Forest and Biomaterials Science, Graduate School of Agriculture, Kyoto University, Kitashirakawa Oiwake-cho, Sakyo-ku, Kyoto 606-8502, Japan; Forestry and Forest Products Research Institute, Matsunosato 1, Tsukuba, Ibaraki 305-8687, Japan.
| | - Satoshi Kimura
- Graduate School of Agricultural and Life Sciences, The University of Tokyo, Tokyo 113-8657, Japan.
| | - Ung-Jin Kim
- Department of Plant & Environmental New Resources, College of Life Sciences, Kyung Hee University, 1732 Deogyeong-daero, Giheung-gu, Yongin-si, Gyeonggi-do 446-701, Republic of Korea.
| | - Masahisa Wada
- Division of Forest and Biomaterials Science, Graduate School of Agriculture, Kyoto University, Kitashirakawa Oiwake-cho, Sakyo-ku, Kyoto 606-8502, Japan.
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9
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Dantzler JZR, Gomez SG, Gonzalez S, Gonzalez D, Loera Martinez AO, Marquez C, Hassan MS, Zaman S, Lopez A, Mahmud MS, Lin Y. Porous Polymer Structures with Tunable Mechanical Properties Using a Water Emulsion Ink. MATERIALS (BASEL, SWITZERLAND) 2024; 17:1074. [PMID: 38473546 DOI: 10.3390/ma17051074] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/17/2024] [Revised: 02/09/2024] [Accepted: 02/23/2024] [Indexed: 03/14/2024]
Abstract
Recently, the manufacturing of porous polydimethylsiloxane (PDMS) with engineered porosity has gained considerable interest due to its tunable material properties and diverse applications. An innovative approach to control the porosity of PDMS is to use transient liquid phase water to improve its mechanical properties, which has been explored in this work. Adjusting the ratios of deionized water to the PDMS precursor during blending and subsequent curing processes allows for controlled porosity, yielding water emulsion foam with tailored properties. The PDMS-to-water weight ratios were engineered ranging from 100:0 to 10:90, with the 65:35 specimen exhibiting the best mechanical properties with a Young's Modulus of 1.17 MPa, energy absorption of 0.33 MPa, and compressive strength of 3.50 MPa. This led to a porous sample exhibiting a 31.46% increase in the modulus of elasticity over a bulk PDMS sample. Dowsil SE 1700 was then added, improving the storage capabilities of the precursor. The optimal storage temperature was probed, with -60 °C resulting in great pore stability throughout a three-week duration. The possibility of using these water emulsion foams for paste extrusion additive manufacturing (AM) was also analyzed by implementing a rheological modifier, fumed silica. Fumed silica's impact on viscosity was examined, revealing that 9 wt% of silica demonstrates optimal rheological behaviors for AM, bearing a viscosity of 10,290 Pa·s while demonstrating shear-thinning and thixotropic behavior. This study suggests that water can be used as pore-formers for PDMS in conjunction with AM to produce engineered materials and structures for aerospace, medical, and defense industries as sensors, microfluidic devices, and lightweight structures.
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Affiliation(s)
- Joshua Z R Dantzler
- Department of Aerospace and Mechanical Engineering, The University of Texas at El Paso, El Paso, TX 79968, USA
| | - Sofia Gabriela Gomez
- Department of Aerospace and Mechanical Engineering, The University of Texas at El Paso, El Paso, TX 79968, USA
| | - Stephanie Gonzalez
- Department of Aerospace and Mechanical Engineering, The University of Texas at El Paso, El Paso, TX 79968, USA
| | - Diego Gonzalez
- Department of Computer Science, The University of Texas at El Paso, El Paso, TX 79968, USA
| | - Alan O Loera Martinez
- Department of Aerospace and Mechanical Engineering, The University of Texas at El Paso, El Paso, TX 79968, USA
| | - Cory Marquez
- Sandia National Laboratories, Albuquerque, NM 87185, USA
| | - Md Sahid Hassan
- Department of Aerospace and Mechanical Engineering, The University of Texas at El Paso, El Paso, TX 79968, USA
| | - Saqlain Zaman
- Department of Aerospace and Mechanical Engineering, The University of Texas at El Paso, El Paso, TX 79968, USA
| | - Alexis Lopez
- Department of Aerospace and Mechanical Engineering, The University of Texas at El Paso, El Paso, TX 79968, USA
| | - Md Shahjahan Mahmud
- Department of Aerospace and Mechanical Engineering, The University of Texas at El Paso, El Paso, TX 79968, USA
| | - Yirong Lin
- Department of Aerospace and Mechanical Engineering, The University of Texas at El Paso, El Paso, TX 79968, USA
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10
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Campardelli R, De Negri Atanasio G, Carotenuto C, Griffo R, Ahmed EN, Corrales-González M, Wei J, Tuju PE, Mazzino A, Pralits JO. Rotor-Stator Emulsification in the Turbulent Inertial Regime: Experiments toward a Robust Correlation for the Droplet Size. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2023; 39:18518-18525. [PMID: 38055533 PMCID: PMC10734302 DOI: 10.1021/acs.langmuir.3c02868] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/22/2023] [Revised: 11/06/2023] [Accepted: 11/07/2023] [Indexed: 12/08/2023]
Abstract
The Sauter mean diameter, d32, is a representative parameter in emulsions that indicates the average size of the oil droplets once the emulsion becomes stable. Several mathematical and physical approaches have been employed in the literature to seek expressions for d32 under different conditions. The present work sheds light on this rich literature and emphasizes that the characterization of emulsions is still a fertile field for investigation. In this paper, a new Π-theorem-based model to predict the normalized Sauter mean diameter for the specific case of rotor-stator emulsification is sought by applying a multiple regression analysis on experimental data of oil-in-water (O-W) emulsions produced using three different oils: paraffin, soybean oil, and isopropyl myristate, at different oil-to-water (O/W) ratios and rotor speeds. The proposed model quantifies the roles of the viscous, inertial, and interfacial tension forces, besides the O/W ratio, in the emulsification process within the turbulent inertial subrange. The developed empirical correlation is then contrasted with relevant literature models for reliability assessment; predictions of the present explicit model are proven to be more accurate for the fluid properties and the experimental conditions under study.
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Affiliation(s)
- Roberta Campardelli
- Department
of Civil, Chemical and Environmental Engineering, University of Genoa, Genoa 16145, Italy
| | - Giulia De Negri Atanasio
- Department
of Civil, Chemical and Environmental Engineering, University of Genoa, Genoa 16145, Italy
| | - Claudia Carotenuto
- Department
of Engineering, University of Campania “Luigi
Vanvitelli”, Aversa, Caserta 81031, Italy
| | - Raffaella Griffo
- Department
of Engineering, University of Campania “Luigi
Vanvitelli”, Aversa, Caserta 81031, Italy
| | - Essam Nabil Ahmed
- Department
of Civil, Chemical and Environmental Engineering, University of Genoa, Genoa 16145, Italy
| | - Manuel Corrales-González
- Department
of Civil, Chemical and Environmental Engineering, University of Genoa, Genoa 16145, Italy
| | - Jiasen Wei
- Department
of Civil, Chemical and Environmental Engineering, University of Genoa, Genoa 16145, Italy
| | - Peter Enos Tuju
- Department
of Civil, Chemical and Environmental Engineering, University of Genoa, Genoa 16145, Italy
| | - Andrea Mazzino
- Department
of Civil, Chemical and Environmental Engineering, University of Genoa, Genoa 16145, Italy
| | - Jan Oscar Pralits
- Department
of Civil, Chemical and Environmental Engineering, University of Genoa, Genoa 16145, Italy
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Su C, De Meulenaer B, Van der Meeren P. Analytics and applications of polyglycerol polyricinoleate (PGPR)-Current research progress. Compr Rev Food Sci Food Saf 2023; 22:4282-4301. [PMID: 37583303 DOI: 10.1111/1541-4337.13223] [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: 02/12/2023] [Revised: 06/24/2023] [Accepted: 07/20/2023] [Indexed: 08/17/2023]
Abstract
Polyglycerol polyricinoleate (PGPR) is a synthetic food additive containing a complex mixture of various esters. In recent years, there has been a growing trend to use PGPR-stabilized water-in-oil (W/O) emulsions to replace fat in order to produce low-calorie food products. In this respect, it is essential to comprehensively characterize the PGPR molecular species composition, which might enable to reduce its required amount in emulsions and foods based on a better understanding of the structure-activity relationship. This review presents the recent research progress on the characterization and quantitative analysis of PGPR. The influencing factors of the emulsifying ability of PGPR in W/O emulsions are further illustrated to provide new insights on the total or partial replacement of PGPR. Moreover, the latest progress on applications of PGPR in food products is described. Current studies have revealed the complex structure of PGPR. Besides, recent research has focused on the quantitative determination of the composition of PGPR and the quantification of the PGPR concentration in foods. However, research on the quantitative determination of the (poly)glycerol composition of PGPR and of the individual molecular species present in PGPR is still limited. Some natural water- or oil-soluble surfactants (e.g., proteins or lecithin) have been proven to enable the partial replacement of PGPR in W/O emulsions. Additionally, water-dispersible phytosterol particles and lecithin have been successfully used as a substitute of PGPR to create stable W/O emulsions.
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Affiliation(s)
- Chunxia Su
- Particle and Interfacial Technology Group, Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
- nutriFOODchem, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
| | - Bruno De Meulenaer
- nutriFOODchem, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
| | - Paul Van der Meeren
- Particle and Interfacial Technology Group, Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
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12
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Wang M, Zhang J, Fan L, Li J. Fabrication of fat-reduced water-in-oil emulsion and the application in 3D printing. Food Res Int 2023; 172:113118. [PMID: 37689880 DOI: 10.1016/j.foodres.2023.113118] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2023] [Revised: 06/02/2023] [Accepted: 06/09/2023] [Indexed: 09/11/2023]
Abstract
Water-in-oil (W/O) emulsion is promising to design fat-reduced foods for 3D printing. In this study, oleogel-based W/O emulsion containing 65% water fraction was prepared by sunflower wax (SW, 1.0 wt%) and soybean phosphatidylethanolamine (SP, 0.5 wt%) with stability exceeding 30 days. Besides reducing interfacial tension, from X-ray diffraction and rheological results, SP was considered co-oleogelator to change the crystal habit of SW to enhance the external SW-based oleogel structure. The strong external oleogel structure was not only good for reducing droplets movements to improve physical stability, but facilitating the molding and supporting abilities of the emulsion gel in 3D printing. Based on rheological measurements, the emulsion gels were shown improved printing performance with SP increasing: extrusion (shear-thinning behavior), recovery (excellent thixotropy), and self-supporting (sufficient storage modulus and deformation resistance). In 3D printing, the emulsion gels with growing SP were displayed better shape retention and allowed printing the designs with more delicate and vivid features. This study provided new insight for W/O emulsion formation using natural ingredients for 3D printing to create fat-reduced foods.
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Affiliation(s)
- Mengzhu Wang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Jiaxiang Zhang
- Shandong Food Ferment Industry Research & Design Institute, Qilu University of Technology, Jinan 250013, China
| | - Liuping Fan
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Jinwei Li
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China.
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Dehghanghadikolaei A, Abdul Halim B, Sojoudi H. Impact of Processing Parameters on Contactless Emulsification via Corona Discharge. ACS OMEGA 2023; 8:24931-24941. [PMID: 37483189 PMCID: PMC10357431 DOI: 10.1021/acsomega.3c01369] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/28/2023] [Accepted: 06/07/2023] [Indexed: 07/25/2023]
Abstract
A contactless emulsification method is presented using corona discharge. The corona discharge forms using a pin-to-plate configuration, creating a non-uniform electric field. This results in a simultaneous electrohydrodynamic (EHD) pumping of silicone oil and an electroconvection of water droplets that accelerate and submerge inside the oil, leading to a continuous water-in-oil (W/O) emulsion formation process. The impact of the oil viscosity and corona generating AC and DC electric fields (i.e., voltage and frequency) on the characteristics of the emulsions is studied. The emulsification power consumption using the AC and DC electric fields is calculated and compared to traditional emulsion formation methods. While using the DC electric field results in the formation of uniform emulsions, the AC electric field is readily available and uses less power for the emulsification. This is facile, contactless, and energy-efficient for the continuous formation of W/O emulsions.
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Bao Y, Pignitter M. Mechanisms of lipid oxidation in water-in-oil emulsions and oxidomics-guided discovery of targeted protective approaches. Compr Rev Food Sci Food Saf 2023; 22:2678-2705. [PMID: 37097053 PMCID: PMC10962568 DOI: 10.1111/1541-4337.13158] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2022] [Revised: 02/21/2023] [Accepted: 03/30/2023] [Indexed: 04/26/2023]
Abstract
Lipid oxidation is an inevitable event during the processing, storage, and even consumption of lipid-containing food, which may cause adverse effects on both food quality and human health. Water-in-oil (W/O) food emulsions contain a high content of lipids and small water droplets, which renders them vulnerable to lipid oxidation. The present review provides comprehensive insights into the lipid oxidation of W/O food emulsions. The key influential factors of lipid oxidation in W/O food emulsions are presented systematically. To better interpret the specific mechanisms of lipid oxidation in W/O food emulsions, a comprehensive detection method, oxidative lipidomics (oxidomics), is proposed to identify novel markers, which not only tracks the chemical molecules but also considers the changes in supramolecular properties, sensory properties, and nutritional value. The microstructure of emulsions, components from both phases, emulsifiers, pH, temperature, and light should be taken into account to identify specific oxidation markers. A correlation of these novel oxidation markers with the shelf life, the organoleptic properties, and the nutritional value of W/O food emulsions should be applied to develop targeted protective approaches for limiting lipid oxidation. Accordingly, the processing parameters, the application of antioxidants and emulsifiers, as well as packing and storage conditions can be optimized to develop W/O emulsions with improved oxidative stability. This review may help in emphasizing the future research priorities of investigating the mechanisms of lipid oxidation in W/O emulsion by oxidomics, leading to practical solutions for the food industry to prevent oxidative rancidity in W/O food emulsions.
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Affiliation(s)
- Yifan Bao
- Institute of Physiological ChemistryFaculty of Chemistry, University of ViennaViennaAustria
- Vienna Doctoral School in Chemistry (DoSChem)University of ViennaViennaAustria
| | - Marc Pignitter
- Institute of Physiological ChemistryFaculty of Chemistry, University of ViennaViennaAustria
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15
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Chuang S, Ghoshal M, McLandsborough L. Oil-Based Sanitization in Low-Moisture Environments: Delivery of Acetic Acid with Water-in-Oil Emulsions. Microbiol Spectr 2023; 11:e0529322. [PMID: 37017552 PMCID: PMC10269857 DOI: 10.1128/spectrum.05293-22] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2023] [Accepted: 03/06/2023] [Indexed: 04/06/2023] Open
Abstract
Contamination with Salmonella spp. and Listeria monocytogenes is concerning across low-moisture food (LMF)-processing environments due to the pronounced survival of these organisms under dry conditions. This study treated desiccated bacteria with acetic acid delivered by oil with and without water-in-oil (W/O) emulsion. The influences of cellular desiccation, emulsion water concentration, water activity (aw), and treatment temperature were investigated. Acetic acid dissolved in oil (i.e., acidified oil) showed low levels of antimicrobial efficacy. After treatment with acidified oil (200 mM acetic acid at 22°C for 30 min), Salmonella enterica serovar Enteritidis phage type 30 cells desiccated to 75% equilibrium relative humidity (ERH) and 33% ERH were reduced by 0.69 and 0.05 log CFU/coupon, respectively. The dispersion of a low level of water (≥0.3%, vol/vol) within the acidified oil with the surfactant (i.e., acidified W/O emulsion) significantly enhanced the antimicrobial efficacy. After treatment with the acidified W/O emulsion (200 mM acetic acid at 22°C for 20 min), desiccated Salmonella (4-strain cocktail) and L. monocytogenes (3-strain cocktail) cells were reduced by >6.52 log most probable number (MPN)/coupon, regardless of the desiccation levels. Increased efficacy was observed with temperature elevation. Reduced efficacy was observed when glycerol was added to the aqueous phase of the emulsion to decrease the solution aw, indicating that the enhanced efficacy of the acidified W/O emulsion was associated with differential osmotic pressure. The antimicrobial mechanism may be due to the membrane disruption induced by acetic acid, in combination with the hypoosmotic stress provided by W/O emulsion, creating cellular lysis, as illustrated by electron micrographs. IMPORTANCE Aqueous-based cleaning and sanitation are undesirable in processing facilities that manufacture low-moisture foods such as peanut butter and chocolate. Alcohol-based sanitization is advantageous because it leaves no residue on the contact surface but requires the processing facility to close temporarily due to flammability. At >6.52 log kill of desiccated Salmonella and Listeria monocytogenes cells, the developed oil-based formulation has the potential to be an effective dry sanitation method.
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Affiliation(s)
- Shihyu Chuang
- Department of Food Science, University of Massachusetts—Amherst, Amherst, Massachusetts, USA
| | - Mrinalini Ghoshal
- Department of Microbiology, University of Massachusetts—Amherst, Amherst, Massachusetts, USA
| | - Lynne McLandsborough
- Department of Food Science, University of Massachusetts—Amherst, Amherst, Massachusetts, USA
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16
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Colleoni E, Viciconte G, Canciani C, Saxena S, Guida P, Roberts WL. Sonoprocessing of oil: Asphaltene declustering behind fine ultrasonic emulsions. ULTRASONICS SONOCHEMISTRY 2023; 98:106476. [PMID: 37336079 PMCID: PMC10300256 DOI: 10.1016/j.ultsonch.2023.106476] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/04/2023] [Revised: 05/21/2023] [Accepted: 06/06/2023] [Indexed: 06/21/2023]
Abstract
Despite the transition toward carbon-free energy carriers, liquid fossil fuels are expected to occupy an important market share in the future. Therefore, it is crucial to develop innovative technology for better combustion reducing the emissions of pollutants associated with their utilization. Water in oil (w/o) emulsions contribute to greener combustion, increasing carbon efficiency and reducing emissions. Water content, emulsions stability, and droplet size distributions are key parameters in targeting the efficient use of emulsions as combustibles. In particular, for fixed water content, the finer the emulsion, the better its beneficial effect on combustion. In this work, two emulsions, mechanically and ultrasonically generated, were compared. Cryogenic scanning electron microscopy (cryo-SEM) allowed the visualization of water droplets inside the oily matrix. No surfactants were added to the oil, due to its high asphaltenic content. Asphaltene molecular aggregates, namely clusters, act as natural surfactants stabilizing the emulsions by arranging at w/o interface and forming a rigid film. The asphaltenic rigid film is clearly visualized in this work and compared for the two emulsions. The results showed finer water droplets in the ultrasonically generated emulsion, together with a reduction in the thickness of the asphaltenic film. Ultrasonically induced cavitation favored the de-clustering (breakage of intermolecular forces) of asphaltene molecules. Thus, smaller clusters allowed to stabilize smaller water droplets resulting in an ultra-fine emulsion, which improves the combustion performances of the fuel.
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Affiliation(s)
- Elia Colleoni
- Clean Combustion Research Center, King Abdullah University of Science and Technology, Thuwal 23955, Saudi Arabia.
| | - Gianmaria Viciconte
- Clean Combustion Research Center, King Abdullah University of Science and Technology, Thuwal 23955, Saudi Arabia
| | - Chiara Canciani
- Clean Combustion Research Center, King Abdullah University of Science and Technology, Thuwal 23955, Saudi Arabia
| | - Saumitra Saxena
- Clean Combustion Research Center, King Abdullah University of Science and Technology, Thuwal 23955, Saudi Arabia
| | - Paolo Guida
- Clean Combustion Research Center, King Abdullah University of Science and Technology, Thuwal 23955, Saudi Arabia
| | - William L Roberts
- Clean Combustion Research Center, King Abdullah University of Science and Technology, Thuwal 23955, Saudi Arabia
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Lim HP, Ng SSD, Dasa DB, Adnan SA, Tey BT, Chan ES, Ho KW, Ooi CW. Dual (pH and thermal) stimuli-responsive Pickering emulsion stabilized by chitosan-carrageenan composite microgels. Int J Biol Macromol 2023; 232:123461. [PMID: 36720328 DOI: 10.1016/j.ijbiomac.2023.123461] [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: 08/25/2022] [Revised: 12/29/2022] [Accepted: 01/25/2023] [Indexed: 01/31/2023]
Abstract
Formulation of water-in-oil (W/O) Pickering emulsion (PE) for food applications has been largely restricted by the limited choices of food-grade Pickering emulsifiers. In this study, composite microgels made of chitosan and carrageenan were explored as a dual (pH and thermal) stimuli-responsive Pickering emulsifier for the stabilization of W/O PE. The chitosan-carrageenan (CS-CRG) composite microgels not only exhibited pH- and thermo-responsiveness, but also displayed enhanced lipophilicity as compared to the discrete polymers. The stability of the CS-CRG-stabilized W/O PE system (CS-CRG PE) was governed by CS:CRG mass ratio and oil fractions used. The CS-CRG PE remained stable at acidic pH and at temperatures below 40 °C. The instability of CS-CRG composite microgels at alkaline pH and at temperatures above 40 °C rendered the demulsification of CS-CRG PE. This stimuli-responsive W/O PE could unlock new opportunities for the development of stimuli-responsive W/O PE using food-grade materials.
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Affiliation(s)
- Hui-Peng Lim
- Chemical Engineering Discipline, School of Engineering, Monash University Malaysia, Selangor, Malaysia; Monash-Industry Plant Oils Research Laboratory (MIPO), Monash University Malaysia, Selangor, Malaysia
| | - Shiuh-Shen Desmond Ng
- Chemical Engineering Discipline, School of Engineering, Monash University Malaysia, Selangor, Malaysia
| | - Dhanushkaa Buddha Dasa
- Chemical Engineering Discipline, School of Engineering, Monash University Malaysia, Selangor, Malaysia
| | - Sarah Anisa Adnan
- Chemical Engineering Discipline, School of Engineering, Monash University Malaysia, Selangor, Malaysia
| | - Beng-Ti Tey
- Chemical Engineering Discipline, School of Engineering, Monash University Malaysia, Selangor, Malaysia; Advanced Engineering Platform, Monash University Malaysia, Selangor, Malaysia
| | - Eng-Seng Chan
- Chemical Engineering Discipline, School of Engineering, Monash University Malaysia, Selangor, Malaysia; Monash-Industry Plant Oils Research Laboratory (MIPO), Monash University Malaysia, Selangor, Malaysia
| | - Kiang-Wei Ho
- Chemical Engineering Discipline, School of Engineering, Monash University Malaysia, Selangor, Malaysia
| | - Chien-Wei Ooi
- Chemical Engineering Discipline, School of Engineering, Monash University Malaysia, Selangor, Malaysia; Monash-Industry Plant Oils Research Laboratory (MIPO), Monash University Malaysia, Selangor, Malaysia; Advanced Engineering Platform, Monash University Malaysia, Selangor, Malaysia.
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18
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High-intensity ultrasound assisted-emulsification using ionic liquids as novel naturally-derived emulsifiers for food industry applications. INNOV FOOD SCI EMERG 2023. [DOI: 10.1016/j.ifset.2023.103301] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/17/2023]
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19
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Effects of pre-emulsion prepared using sucrose esters with different hydrophile-lipophile balances on characteristics of soy protein isolate emulsion films. Food Res Int 2023; 165:112542. [PMID: 36869455 DOI: 10.1016/j.foodres.2023.112542] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2022] [Revised: 11/19/2022] [Accepted: 01/22/2023] [Indexed: 01/29/2023]
Abstract
The preparation of emulsion films using pre-emulsification has received extensive attention due to the enhancement of oil binding capacity. However, the different effects of water in oil (W/O) and oil in water (O/W) pre-emulsions on the physicochemical properties of films are still unclear. Therefore, the soy protein isolate (SPI) based emulsion films were prepared by W/O or O/W pre-emulsion using sucrose esters with different hydrophile-lipophile balances to investigate the properties of SPI emulsion (SPIE) films. The viscosity, storage moduli, and loss moduli of film-forming solutions (FFSs) with O/W pre-emulsion were higher than those of FFSs with W/O pre-emulsion. The oil droplets of FFSs with W/O pre-emulsion were large and uneven, and the oil droplet size increased after drying. Phase separation and macroporous network appeared in cross-sectional of SPIE films with W/O pre-emulsion according to scanning electron microscope images. Meanwhile, the SPIE films with W/O pre-emulsion demonstrated higher oil concentration and hydrophobicity on the upper surface compared with the SPIE films with O/W pre-emulsion. Low tensile strength, glass transition temperature, and high elongation at break and transparency value of SPIE films with O/W pre-emulsions were founded. The water vapor permeability of SPIE films with W/O pre-emulsion increased with the addition of oil, whereas the opposite trend appeared in that with O/W pre-emulsion. In conclusion, the structure and porosity of emulsion films could be affected by the pre-emulsion types, which can determine the application ranges.
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20
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Romero‐Peña M, Ghosh S. Stabilization of liquid water‐in‐oil emulsions by modifying the interfacial interaction of glycerol monooleate with aqueous phase ingredients. J AM OIL CHEM SOC 2023. [DOI: 10.1002/aocs.12677] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Affiliation(s)
- Maria Romero‐Peña
- Department of Food and Bioproduct Sciences, College of Agriculture and Bioresources University of Saskatchewan Saskatoon Saskatchewan Canada
- Escuela Superior Politécnica del Litoral, ESPOL, Facultad de Ingeniería en Mecánica y Ciencias de la Producción Guayaquil Ecuador
| | - Supratim Ghosh
- Department of Food and Bioproduct Sciences, College of Agriculture and Bioresources University of Saskatchewan Saskatoon Saskatchewan Canada
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21
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Khanghah FA, Karimi-Sabet J, Ghotbi C. Experimental study on the removal of Ca(II) from aqueous solution using a bulk liquid membrane with facilitated transport mechanism. Chem Eng Res Des 2023. [DOI: 10.1016/j.cherd.2023.01.029] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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22
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Zhang L, Gould J, Wolf B. Formulation engineering of water-in-oil-in-water emulsions for salt reduction with sucrose oleate as a PGPR-alternative lipophilic emulsifier. FOOD STRUCTURE 2023. [DOI: 10.1016/j.foostr.2023.100309] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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23
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Chen JF, Luo ZJ, Wang JM, Ruan QJ, Guo J, Yang XQ. Fabrication of stable Pickering double emulsion with edible chitosan/soy β-conglycinin complex particles via one-step emulsification strategy. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108465] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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24
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Leister N, Götz V, Jan Bachmann S, Nachtigall S, Hosseinpour S, Peukert W, Karbstein H. A comprehensive methodology to study double emulsion stability. J Colloid Interface Sci 2023; 630:534-548. [DOI: 10.1016/j.jcis.2022.10.119] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2022] [Revised: 10/15/2022] [Accepted: 10/22/2022] [Indexed: 11/05/2022]
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25
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Zamani Z, Razavi SMA. Steady shear rheological properties, microstructure and stability of water in water emulsions made with basil seed gum and waxy corn starch or high pressure-treated waxy corn starch. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114453] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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26
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Dissipative particle dynamics simulation and experimental analysis of effects of Gemini surfactants with different spacer lengths on stability of emulsion systems. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.130205] [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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Rheology and Tribology of Ethylcellulose-Based Oleogels and W/O Emulsions as Fat Substitutes: Role of Glycerol Monostearate. Foods 2022; 11:foods11152364. [PMID: 35954132 PMCID: PMC9368340 DOI: 10.3390/foods11152364] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2022] [Revised: 08/01/2022] [Accepted: 08/05/2022] [Indexed: 11/16/2022] Open
Abstract
Rheological and tribological properties of oleogels and water-in-oil (W/O) emulsions are important for application in fat substitutes. This study investigated the roles of glycerol monostearate (GMS) in tailoring the structural, rheological and tribological properties of ethylcellulose (EC)-based oleogels and W/O emulsions as potential fat substitutes. The addition of GMS contributed to more round and compact oil pores in oleogel networks. The oleogel with 5% GMS had higher crystallinity, leading to solid state (lower tanδ value), mechanical reversibility (higher thixotropic recovery), but a brittle (lower critical strain) structure in the samples. GMS gave the oleogels and emulsions higher oil binding capacity, storage modulus and yield stress. Under oral processing conditions, GMS addition contributed to higher textural attributes and viscosity. Friction coefficients in mixed and boundary regions of oleogels and emulsions were reduced with the increase in GMS content from 0~2%, but increased with 5% GMS. Rheological and tribological properties of lard, mayonnaise and cream cheese can be mimicked by EC oleogels with 5% GMS, or emulsions with 2% GMS and 2-5% GMS, respectively. The study showed the potentials of oleogel and W/O emulsions in designing low-fat products by tuning the structures for healthier and better sensory attributes.
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A model for evaluating the micro-explosion of a single droplet of water-in-oil emulsions and the effect of hydrophilic surfactants on the phenomenon. Chem Eng Sci 2022. [DOI: 10.1016/j.ces.2022.118047] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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29
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Zhang M, Fan L, Liu Y, Li J. A mechanistic investigation of the effect of dispersion phase protein type on the physicochemical stability of water–in–oil emulsions. Food Res Int 2022; 157:111293. [DOI: 10.1016/j.foodres.2022.111293] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2022] [Revised: 04/19/2022] [Accepted: 04/21/2022] [Indexed: 11/04/2022]
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30
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Norouzi MR, Ghasemi-Mobarakeh L, Itel F, Schoeller J, Fashandi H, Borzi A, Neels A, Fortunato G, Rossi RM. Emulsion electrospinning of sodium alginate/poly(ε-caprolactone) core/shell nanofibers for biomedical applications. NANOSCALE ADVANCES 2022; 4:2929-2941. [PMID: 36131996 PMCID: PMC9416811 DOI: 10.1039/d2na00201a] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/31/2022] [Accepted: 05/11/2022] [Indexed: 06/01/2023]
Abstract
Electrospun nanofibers have shown great potential as drug vehicles and tissue engineering scaffolds. However, the successful encapsulation of multiple hydrophilic/hydrophobic therapeutic compounds is still challenging. Herein, sodium alginate/poly(ε-caprolactone) core/shell nanofibers were fabricated via water-in-oil emulsion electrospinning. The sodium alginate concentration, water-to-oil ratio, and surfactant concentration were optimized for the maximum stability of the emulsion. The results demonstrated that an increasing water-to-oil ratio results in more deviation from Newtonian fluid and leads to a broader distribution of the fibers' diameters. Moreover, increasing poly(ε-caprolactone) concentration increases loss and storage moduli and increases the diameter of the resulting fibers. The nanofibers' characteristics were investigated by scanning electron microscopy, transmission electron microscopy, confocal laser scanning microscopy, Fourier transform infrared spectroscopy, X-ray diffraction, and water contact angle measurements. It was observed that using an emulsion composition of 10% (w/v) PCL and a water-to-oil ratio of 0.1 results in smooth, cylindrical, and uniform core/shell nanofibers with PCL in the shell and ALG in the core. The in vitro cell culture study demonstrated the favorable biocompatibility of nanofibers. Overall, this study provides a promising and trustworthy material for biomedical applications.
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Affiliation(s)
- Mohammad-Reza Norouzi
- Empa, Swiss Federal Laboratories for Materials Science and Technology, Laboratory for Biomimetic Membranes and Textiles Lerchenfeldstrasse 5 CH-9014 St. Gallen Switzerland
- Department of Textile Engineering, Isfahan University of Technology Isfahan 84156-83111 Iran
| | - Laleh Ghasemi-Mobarakeh
- Department of Textile Engineering, Isfahan University of Technology Isfahan 84156-83111 Iran
| | - Fabian Itel
- Empa, Swiss Federal Laboratories for Materials Science and Technology, Laboratory for Biomimetic Membranes and Textiles Lerchenfeldstrasse 5 CH-9014 St. Gallen Switzerland
| | - Jean Schoeller
- Empa, Swiss Federal Laboratories for Materials Science and Technology, Laboratory for Biomimetic Membranes and Textiles Lerchenfeldstrasse 5 CH-9014 St. Gallen Switzerland
- ETH Zürich, Department of Health Science and Technology 8092 Zürich Switzerland
| | - Hossein Fashandi
- Department of Textile Engineering, Isfahan University of Technology Isfahan 84156-83111 Iran
| | - Aurelio Borzi
- Empa, Swiss Federal Laboratories for Materials Science and Technology, Center for X-ray Analytics CH-8600 Dübendorf Switzerland
| | - Antonia Neels
- Empa, Swiss Federal Laboratories for Materials Science and Technology, Center for X-ray Analytics CH-8600 Dübendorf Switzerland
| | - Giuseppino Fortunato
- Empa, Swiss Federal Laboratories for Materials Science and Technology, Laboratory for Biomimetic Membranes and Textiles Lerchenfeldstrasse 5 CH-9014 St. Gallen Switzerland
| | - René M Rossi
- Empa, Swiss Federal Laboratories for Materials Science and Technology, Laboratory for Biomimetic Membranes and Textiles Lerchenfeldstrasse 5 CH-9014 St. Gallen Switzerland
- ETH Zürich, Department of Health Science and Technology 8092 Zürich Switzerland
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31
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Liu Y, Huang Y, Hou C, Li T, Xin B. The release kinetic of drug encapsulated poly(L-lactide-co-ɛ-caprolactone) core-shell nanofibers fabricated by emulsion electrospinning. JOURNAL OF MACROMOLECULAR SCIENCE PART A-PURE AND APPLIED CHEMISTRY 2022. [DOI: 10.1080/10601325.2022.2091452] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
- Yi Liu
- School of Textile and Fashion Engineering, Shanghai University of Engineering Science, Shanghai, China
| | - Yifan Huang
- School of Textile and Fashion Engineering, Shanghai University of Engineering Science, Shanghai, China
| | - Chao Hou
- School of Textile and Fashion Engineering, Shanghai University of Engineering Science, Shanghai, China
| | - Tingxiao Li
- School of Textile and Fashion Engineering, Shanghai University of Engineering Science, Shanghai, China
| | - Binjie Xin
- School of Textile and Fashion Engineering, Shanghai University of Engineering Science, Shanghai, China
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32
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Silva TJ, Barrera‐Arellano D, Badan Ribeiro AP. The impact of fatty acid profile on the physicochemical properties of commercial margarines in Brazil. J AM OIL CHEM SOC 2022. [DOI: 10.1002/aocs.12597] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Thaís Jordânia Silva
- Department of Food Technology, School of Food Engineering, University of Campinas (UNICAMP) Cidade Universitária Zeferino Vaz Campinas Brazil
| | - Daniel Barrera‐Arellano
- Department of Food Technology, School of Food Engineering, University of Campinas (UNICAMP) Cidade Universitária Zeferino Vaz Campinas Brazil
| | - Ana Paula Badan Ribeiro
- Department of Food Technology, School of Food Engineering, University of Campinas (UNICAMP) Cidade Universitária Zeferino Vaz Campinas Brazil
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33
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Guan X, Sheng Y, Jiang H, Binks BP, Ngai T. Water-in-oil high internal phase Pickering emulsions formed by spontaneous interfacial hydrolysis of monomer oil. J Colloid Interface Sci 2022; 623:476-486. [PMID: 35597017 DOI: 10.1016/j.jcis.2022.05.009] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2022] [Revised: 03/07/2022] [Accepted: 05/02/2022] [Indexed: 10/18/2022]
Abstract
HYPOTHESIS Alcohols can strongly reduce the interfacial tension between immiscible liquids, thus facilitating the formation of emulsions. By combining non-surface-active hydrophobic particles with medium-chain alcohols, stable water-in-oil (w/o) high internal phase Pickering emulsions (HIPPEs) can be easily prepared without high-energy emulsification methods. EXPERIMENTS The emulsions containing acrylate monomer as the oil phase were prepared at different pH values in the presence of hydrophobic silica particles. Further, by replacing monomer oil with organic solvents (e.g., toluene) and a certain concentration of alcohol, the promoted particle adsorption at the oil-water interface has been systematically investigated. The morphology and interfacial structure of HIPPEs were visualized by confocal laser scanning microscopy (CLSM). FINDING At high pH, stable water-in-acrylate monomer HIPPEs can be formed using commercial fumed silica nanoparticles alone with simple stirring or vortexing. The hydrolysis of the acrylate group at high pH can generate alcohols in situ which adsorb at the oil-water interface to reduce the interfacial tension and promote particle adsorption to hinder droplet coalescence. The novel strategy for forming stable and processable HIPPEs can be universally applied to different hydrophobic silica particles with the help of various alcohols as the co-stabilizer, which provides a flexible approach for the fabrication of lightweight, closed-cell solid foams for a range of applications.
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Affiliation(s)
- Xin Guan
- Department of Chemistry, The Chinese University of Hong Kong, Shatin, NT, Hong Kong
| | - Yifeng Sheng
- Department of Chemistry, The Chinese University of Hong Kong, Shatin, NT, Hong Kong
| | - Hang Jiang
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, School of Chemical and Material Engineering, Jiangnan University, Wuxi 214122, China
| | - Bernard P Binks
- Department of Chemistry, University of Hull, HU6 7RX, United Kingdom.
| | - To Ngai
- Department of Chemistry, The Chinese University of Hong Kong, Shatin, NT, Hong Kong.
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34
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Pérez‐Salas JL, Medina‐Torres L, Rocha‐Guzmán NE, Calderas F, González‐Laredo RF, Bernad‐Bernad MJ, Moreno‐Jiménez MR, Gallegos‐Infante JA. A Water in Oil Gelled Emulsion as a Topical Release Vehicle for Curcumin. STARCH-STARKE 2022. [DOI: 10.1002/star.202200006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Juan Luis Pérez‐Salas
- UPIDET. Blvd. Felipe Pescador 1830 Ote. Nueva Vizcaya 34080 Victoria de Durango TecNM/Instituto Tecnológico de Durango Durango México
| | - Luis Medina‐Torres
- Facultad de Química Universidad Nacional Autónoma de México Ciudad de México 04510 México
| | - Nuria Elizabeth Rocha‐Guzmán
- UPIDET. Blvd. Felipe Pescador 1830 Ote. Nueva Vizcaya 34080 Victoria de Durango TecNM/Instituto Tecnológico de Durango Durango México
| | - F. Calderas
- Facultad de Estudios Superiores‐Zaragoza Batalla 5 de mayo s/n Colonia Ejército de Oriente Iztapalapa Universidad Nacional Autónoma de México Ciudad de México 09230 México
| | - Rubén Francisco González‐Laredo
- UPIDET. Blvd. Felipe Pescador 1830 Ote. Nueva Vizcaya 34080 Victoria de Durango TecNM/Instituto Tecnológico de Durango Durango México
| | | | - Martha Rocío Moreno‐Jiménez
- UPIDET. Blvd. Felipe Pescador 1830 Ote. Nueva Vizcaya 34080 Victoria de Durango TecNM/Instituto Tecnológico de Durango Durango México
| | - José Alberto Gallegos‐Infante
- UPIDET. Blvd. Felipe Pescador 1830 Ote. Nueva Vizcaya 34080 Victoria de Durango TecNM/Instituto Tecnológico de Durango Durango México
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Emulsion and Microemulsion Systems to Improve Functional Edible Oils Enriched with Walnut and Pistachio Phenolic Extracts. Foods 2022; 11:foods11091210. [PMID: 35563934 PMCID: PMC9100215 DOI: 10.3390/foods11091210] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2022] [Revised: 04/13/2022] [Accepted: 04/20/2022] [Indexed: 02/04/2023] Open
Abstract
The purpose of this research was to improve the properties of functional edible oils with potential health promoting effects, enriched with phenolic-rich extracts obtained from pistachio and walnut (5.1 and 27.4% phenolic contents respectively), by means of emulsion and micro emulsion systems. Stable water-in-oil (W/O) emulsions were obtained employing polyglycerol polyrhizinoleate (PGPR) as emulsifier (0.5, 2% H2O in oil), despite having a whitish and opaque appearance; transparent and stable microemulsions were prepared using proper proportion (e.g., 97:3) between the oily phase and the mixture of aqueous phase and emulsifiers (3:2 lecithin-distilled monoglycerides (DMG). Total polar phenolics contents ranging between 257 and 835 mg/kg were obtained in the novel functional edible oils' formulations, reaching higher content using walnut as compared to pistachio extracts. Antioxidant capacity determined by the 2,2-diphenyl-1-(2,4,6-trinitrophenyl)hydrazyl (DPPH) method increased approx. 7.5 and 1.5 times using walnut and pistachio extracts respectively. An emulsion using gallic acid and a microemulsion employing hydroxytyrosol, two well-known antioxidants, were also studied to compare antioxidant capacity of the proposed enriched oils. Furthermore, the oxidative stability of these products-very relevant to establish their commercial value-was measured under accelerated testing conditions employing the Rancimat equipment (100 °C) and performing an oven test (at 40 °C for walnut oils and 60 °C for pistachio and refined olive oils). Rancimat oxidative stability greatly increased and better results were obtained with walnut (2-3 times higher) as compared to pistachio extract enriched oils (1.5-2 times higher). On the contrary, under the oven test conditions, both the initial oxidation rate constant and the time required to reach a value of peroxide value equal to 15 (upper commercial category limit), indicated that under these assay conditions the protection against oxidation is higher using pistachio extract (2-4 times higher) than walnut's (1.5-2 times higher). Stable emulsions and transparent microemulsions phenolic-rich nut oils (250-800 mg/kg) were therefore developed, possessing a higher oxidative stability (1.5-4 times) and DPPH antioxidant capacity (1.5-7.5 times).
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36
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Uematsu Y, Ohshima H. Electrophoretic Mobility of a Water-in-Oil Droplet Separately Affected by the Net Charge and Surface Charge Density. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2022; 38:4213-4221. [PMID: 35352953 DOI: 10.1021/acs.langmuir.1c03145] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Water-in-oil emulsions and droplets exhibit physicochemical properties completely different from those of oil-in-water emulsions and droplets. Thus, directly applying a standard theoretical model to water-in-oil systems cannot describe these anomalous properties. Here, the electrophoretic mobility of a water-in-oil droplet is analytically investigated using Debye-Hückel linearization and neglecting the Marangoni effect. The resulting electrophoretic mobility is shown to be separately dependent on the net charge of the droplet and the surface charge density at the droplet interface. Furthermore, when the net charge is negligible, the electrophoretic mobility is proportional to the surface charge density with a negative coefficient. This indicates that the internal electric double layer inversely contributes to the electrophoresis. This theory is applied to experimental data of water-in-oil emulsions and droplets in the literature, and qualitative and quantitative verification of the theory is discussed.
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Affiliation(s)
- Yuki Uematsu
- Department of Physics, Kyushu University, Motooka 744, Fukuoka 819-0395, Japan
- PRESTO, Japan Science and Technology Agency, 4-1-8 Honcho, Kawaguchi, Saitama 332-0012, Japan
| | - Hiroyuki Ohshima
- Faculty of Pharmaceutical Sciences, Tokyo University of Science, 2641 Yamazaki Noda, Chiba 278-8510, Japan
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37
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Emulsions stabilized by a CO2 - switchable surfactant based on rigid rosin with or without charged nanoparticles. J Mol Liq 2022. [DOI: 10.1016/j.molliq.2022.118730] [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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38
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Ethyl cellulose-chitosan complex particles stabilized W/O Pickering emulsion as a recyclable bio-catalytic microreactor. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.128375] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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39
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Inverse ISAsomes in Bio-Compatible Oils—Exploring Formulations in Squalane, Triolein and Olive Oil. NANOMATERIALS 2022; 12:nano12071133. [PMID: 35407249 PMCID: PMC9000821 DOI: 10.3390/nano12071133] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/12/2022] [Revised: 03/26/2022] [Accepted: 03/28/2022] [Indexed: 11/17/2022]
Abstract
In contrast to their more common counterparts in aqueous solutions, inverse ISAsomes (internally self-assembled somes/particles) are formulated as kinetically stabilised dispersions of hydrophilic, lyotropic liquid-crystalline (LC) phases in non-polar oils. This contribution reports on their formation in bio-compatible oils. We found that it is possible to create inverse hexosomes, inverse micellar cubosomes (Fd3m) and an inverse emulsified microemulsion (EME) in excess squalane with a polyethylene glycol alkyl ether as the primary surfactant forming the LC phase and to stabilise them with hydrophobised silica nanoparticles. Furthermore, an emulsified -phase and inverse hexosomes were formed in excess triolein with the triblock-copolymer Pluronic® P94 as the primary surfactant. Stabilisation was achieved with a molecular stabiliser of type polyethylene glycol (PEG)-dipolyhydroxystearate. For the inverse hexosomes in triolein, the possibility of a formulation without any additional stabiliser was explored. It was found that a sufficiently strong stabilisation effect was created by the primary surfactant alone. Finally, triolein was replaced with olive oil which also led to the successful formation of inverse hexosomes. As far as we know, there exists no previous contribution about inverse ISAsomes in complex oils such as triolein or plant oils, and the existence of stabiliser-free (i.e., self-stabilising) inverse hexosomes has also not been reported until now.
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40
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Pang M, Zheng D, Jia P, Cao L. Novel Water-in-Oil Emulsions for Co-Loading Sialic Acid and Chitosan: Formulation, Characterization, and Stability Evaluation. Foods 2022; 11:foods11060873. [PMID: 35327295 PMCID: PMC8951255 DOI: 10.3390/foods11060873] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2022] [Revised: 03/14/2022] [Accepted: 03/15/2022] [Indexed: 02/04/2023] Open
Abstract
This study was designed to co-load sialic acid (SA) and chitosan in a water-in-oil (W/O) emulsion and investigated its characterization and stability. Emulsions were prepared using two different oils (olive oil and maize oil) and polyglycerol polyricinoleate (PGPR) alone or in combination with lecithin (LE) as emulsifiers. The results revealed that the aqueous phase of 5% (w/v) SA and 2% (w/v) chitosan could form a stable complex and make the aqueous phase into a transparent colloidal state. Increasing the concentration of PGPR and LE presented different effects on emulsion formation between olive oil-base and maize oil-base. Two stable W/O emulsions that were olive oil-based with 1.5% (w/v) PGPR+ 0.5% (w/v) LE and maize oil-based with 2% (w/v) PGPR+ 0% (w/v) LE were obtained. Initial droplet size distribution curves of the two stable emulsions displayed unimodal distribution, and the rheological curves displayed the characteristics of shear thinning and low static shear viscosity. Moreover, the storage stability showed that there was no significant change in droplet size distribution and Sauter mean diameter of the emulsions at room temperature (25 °C) for 30 days. These results indicated that the W/O emulsions could effectively co-load and protect sialic acid and chitosan and thus could be a novel method for increasing the stability of these water-soluble bioactive compounds.
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Affiliation(s)
- Min Pang
- School of Food Science and Bioengineering, Hefei University of Technology, Hefei 230009, China; (M.P.); (D.Z.); (P.J.)
- Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei 230009, China
| | - Donglei Zheng
- School of Food Science and Bioengineering, Hefei University of Technology, Hefei 230009, China; (M.P.); (D.Z.); (P.J.)
- Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei 230009, China
| | - Pengpeng Jia
- School of Food Science and Bioengineering, Hefei University of Technology, Hefei 230009, China; (M.P.); (D.Z.); (P.J.)
- Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei 230009, China
| | - Lili Cao
- School of Food Science and Bioengineering, Hefei University of Technology, Hefei 230009, China; (M.P.); (D.Z.); (P.J.)
- Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei 230009, China
- Correspondence:
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41
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Cheng C, Gao H, McClements DJ, Zeng H, Ma L, Zou L, Miao J, Wu X, Tan J, Liang R, Liu W. Impact of polysaccharide mixtures on the formation, stability and EGCG loading of water-in-oil high internal phase emulsions. Food Chem 2022; 372:131225. [PMID: 34614463 DOI: 10.1016/j.foodchem.2021.131225] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2021] [Revised: 09/22/2021] [Accepted: 09/23/2021] [Indexed: 12/11/2022]
Abstract
Water-in-oil (W/O) high internal phase emulsions (HIPEs) were prepared using polyglycerol polyricinoleate (PGPR) and polysaccharide blends consisting of konjac glucomannan (KGM) and octenyl succinic anhydride starch (OSA-starch). The formation, stability, and functionality of these emulsions were varied by adjusting the ratio of KGM and OSA-starch. Interfacial tension measurements indicated that the OSA-starch co-adsorbed to the water-oil interface with PGPR, which would have led to the formation of a polysaccharide-layer that helped prevent separation of the HIPEs. The centrifugal stability, rheological and microstructural results indicated that the W/O HIPEs exhibited well pH, ionic and thermal stability. The encapsulation efficiency, stability, and bioaccessibility of the EGCG in the W/O HIPEs were evaluated by using EGCG as a model hydrophilic nutraceutical. This study provides useful insights into the utilization of emulsion technology to reduce the fat content and improve the nutritional profile of foods with oily continuous phases, such as spreads.
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Affiliation(s)
- Ce Cheng
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China
| | - Hongxia Gao
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China
| | - David Julian McClements
- Biopolymers & Colloids Research Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
| | - Huaying Zeng
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China
| | - Li Ma
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China
| | - Liqiang Zou
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China.
| | - Jinyu Miao
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China
| | - Xiaolin Wu
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China
| | - JiaNeng Tan
- Tobacco Research Institute of Chinese Academy of Agricultural Sciences, Qingdao 266101, China.
| | - Ruihong Liang
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China
| | - Wei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China; National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
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42
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Fresco-Cala B, Cárdenas S. Advanced polymeric solids containing nano- and micro-particles prepared via emulsion-based polymerization approaches. A review. Anal Chim Acta 2022; 1208:339669. [DOI: 10.1016/j.aca.2022.339669] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2021] [Revised: 02/26/2022] [Accepted: 02/28/2022] [Indexed: 12/11/2022]
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43
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Botti TC, Hutin A, Quintella E, Carvalho MS. Effect of interfacial rheology on drop coalescence in water-oil emulsion. SOFT MATTER 2022; 18:1423-1434. [PMID: 35080565 DOI: 10.1039/d1sm01382c] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Over the last years several studies have been conducted to understand emulsion formation and its behavior. In some applications, the aim is the phase separation of the emulsions through the coalescence of the drops, as in the oil industry. In this study, the relationship between rheological properties of oil-water interfaces and the drainage time of a thin oil film between two aqueous drops was investigated. Interfacial tension and dilatational rheology were measured using the axisymmetric drop shape analysis. We evaluated different concentrations of a nonionic surfactant (Span 80) dissolved in mineral oil (Primol 352) phase. The results indicate a direct relationship between the properties of the structure formed at the oil-water interface and the absence of droplet coalescence. For low surfactant concentrations, below the critical micelle concentration (CMC), the interface is weakly elastic (fluid-like) and the coalescence process always occurs; the draining time is not to related to the aging time of the interface. For surfactant concentrations above CMC, the elastic and viscous moduli showed significant changes with aging leading to the formation of a solid-like film at the interface preventing further coalescence. We used the characteristic times of change in interfacial rheological behavior to better explain the non-coalescence process.
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Affiliation(s)
- Tálita Coffler Botti
- Department of Mechanical Engineering, Pontifícia Universidade Católica do Rio de Janeiro, Rio de Janeiro, Brazil.
| | - Anthony Hutin
- Department of Mechanical Engineering, Pontifícia Universidade Católica do Rio de Janeiro, Rio de Janeiro, Brazil.
| | | | - Marcio S Carvalho
- Department of Mechanical Engineering, Pontifícia Universidade Católica do Rio de Janeiro, Rio de Janeiro, Brazil.
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Liu Y, Xia H, Guo S, Lu X, Zeng C. Development and characterization of a novel naturally occurring pentacyclic triterpene self-stabilized pickering emulsion. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2021.127908] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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45
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Zhi Z, Liu R, Wang W, Dewettinck K, Van Bockstaele F. Recent progress in oil-in-water-in-oil (O/W/O) double emulsions. Crit Rev Food Sci Nutr 2022; 63:6196-6207. [PMID: 35081829 DOI: 10.1080/10408398.2022.2029346] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Oil-in-water-in-oil (O/W/O) double emulsions are recognized as an advanced design route for oil structuring that shows promising applications in the pharmaceutical, cosmetic, and food fields. This review summarizes the main research advances of O/W/O double emulsions over the past two decades. It mainly focuses on understanding the preparation strategies, stabilization mechanism, and potential applications of O/W/O double emulsions. Several emulsification strategies are discussed, including traditional two-step emulsification method, phase-inversion approach, membrane emulsification, and microfluidic emulsification. Further, the role of interfacial stabilizers and viscosity in the stability of O/W/O double emulsions will be discussed with a focus on synthetic emulsifiers, natural biopolymer sand solid particles for achieving this purpose. Additionally, analytical methods for evaluating the stability of O/W/O double emulsions, such as advanced microscopy, rheology, and labeling assay are reviewed taking into account potential limitations of these characterization techniques. Moreover, possible innovative food applications are highlighted, such as simulating fat substitutes to decrease the trans- or saturated fatty acid content and developing novel delivery and encapsulation systems. This review paves a solid way for the exploration of O/W/O double emulsions toward large-scale implementation within the food industry.
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Affiliation(s)
- Zijian Zhi
- Food Structure and Function (FSF) Research Group, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Gent, Belgium
| | - Rui Liu
- Food Structure and Function (FSF) Research Group, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Gent, Belgium
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China
| | - Wenjun Wang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Koen Dewettinck
- Food Structure and Function (FSF) Research Group, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Gent, Belgium
| | - Filip Van Bockstaele
- Food Structure and Function (FSF) Research Group, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Gent, Belgium
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Chen XW, Li XX, Ma CG, Wan ZL, Sun SD. Structuring of Edible Liquid Oil into Smart Thermo-Triggered Soft Matters for Controlled Bioactive Delivery. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:309-318. [PMID: 34958201 DOI: 10.1021/acs.jafc.1c03780] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Growing interest is being dedicated to smart soft matters because of their potential in controlling bioactives upon exposure to an appropriate stimulus. Herein, structuring of edible liquid oil into oleogels and emulgels as smart thermo-triggered soft vehicles for controllable release of diverse nutrients was developed. Edible liquid oil was trapped inside the crystal network structure of phytosterols and monoglycerides resulting in bicomponent solidlike oleogels. Subsequently, both water-in-oleogel (W/O) emulgels and glycerol-in-oleogel (G/O) emulgels were further fabricated by spatial distribution of the stabilizing interfacial crystals around dispersed droplets as well as the network crystals in the continuous phase. Rheological measurements showed that the gel strength of the oleogel-based emulgels depends on the fraction of the aqueous phase and is greater than that of corresponding oleogels due to a filler effect of dispersed aqueous droplets within the crystal network, offering an additional strategy to tune the structure and rheology. Comparatively, introducing glycerol endowed a higher gel strength for the oleogel-based emulgels than water, particularly at increased filler loads. In addition, these soft matters exhibited interesting thermoresponsive nature, which exhibit the flexibility for programmed release of coencapsulated bioactive components upon exposure to an appropriate thermal triggered switchable. The resulted smart thermo-triggered soft matters have emerging opportunities for application in functional active ingredient delivery by on-demand strategies.
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Affiliation(s)
- Xiao-Wei Chen
- Lipid Technology and Engineering, College of Food Science and Engineering, Engineering Technology Research Center for Grain & Oil Food, State Administration of Grain, Henan University of Technology, Zhengzhou 450001, P. R China
| | - Xiao-Xiao Li
- Lipid Technology and Engineering, College of Food Science and Engineering, Engineering Technology Research Center for Grain & Oil Food, State Administration of Grain, Henan University of Technology, Zhengzhou 450001, P. R China
| | - Chuan-Guo Ma
- Lipid Technology and Engineering, College of Food Science and Engineering, Engineering Technology Research Center for Grain & Oil Food, State Administration of Grain, Henan University of Technology, Zhengzhou 450001, P. R China
| | - Zhi-Li Wan
- Laboratory of Food Proteins and Colloids, Engineering Technology Research Center for Grain & Oil Food, State Administration of Grain, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, P. R China
| | - Shang-De Sun
- Lipid Technology and Engineering, College of Food Science and Engineering, Engineering Technology Research Center for Grain & Oil Food, State Administration of Grain, Henan University of Technology, Zhengzhou 450001, P. R China
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Semenova A, Vidallon MLP, Follink B, Brown PL, Tabor RF. Synthesis and Characterization of Polyethylenimine-Silica Nanocomposite Microparticles. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2022; 38:191-202. [PMID: 34932365 DOI: 10.1021/acs.langmuir.1c02393] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
A novel procedure for the synthesis of polyethylenimine (PEI)-silica nanocomposite particles with high adsorption capacities has been developed based on an emulsion templating concept. The exceptional chelating properties of PEI as the parent polymer for the particle core promote the binding abilities of the resulting composite for charged species. Further, the subsequent introduction of silica via the self-catalyzed hydrolysis of tetraethoxysilane facilitates production of robust composite particles with smooth surfaces, enabling potential use in multiphase environments. To enable tailored application in solid/liquid porous environments, the production of particles with reduced sizes was attempted by modulating the shear rates and surfactant concentrations during emulsification. The use of high-speed homogenization resulted in a substantial decrease in average particle size, while increasing surfactant loading only had a limited effect. All types of nanocomposites produced demonstrated excellent binding capacities for copper ions as a test solute. The maximum binding capacities of the PEI-silica nanocomposites of 210-250 mg/g are comparable to or exceed those of other copper binding materials, opening up great application potential in resources, chemical processing, and remediation industries.
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Affiliation(s)
- Alexandra Semenova
- School of Chemistry, Monash University, 19 Rainforest Walk, Clayton 3800, Australia
| | | | - Bart Follink
- School of Chemistry, Monash University, 19 Rainforest Walk, Clayton 3800, Australia
| | - Paul L Brown
- Bundoora Technical Development Centre, Rio Tinto, 1 Research Avenue, Bundoora 3083, Australia
| | - Rico F Tabor
- School of Chemistry, Monash University, 19 Rainforest Walk, Clayton 3800, Australia
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Araya-Hermosilla R, Dervillé F, Cohn-Inostroza N, Picchioni F, Pescarmona PP, Poortinga A. Pickering Emulsions and Antibubbles Stabilized by PLA/PLGA Nanoparticles. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2022; 38:182-190. [PMID: 34913697 DOI: 10.1021/acs.langmuir.1c02320] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Micrometer-sized double emulsions and antibubbles were produced and stabilized via the Pickering mechanism by colloidal interfacial layers of polymeric nanoparticles (NPs). Two types of nanoparticles, consisting either of polylactic acid (PLA) or polylactic-co-glycolic acid (PLGA), were synthesized by the antisolvent technique without requiring any surfactant. PLA nanoparticles were able to stabilize water-in-oil (W/O) emulsions only after tuning the hydrophobicity by means of a thermal treatment. A water-in-oil-in-water (W/O/W) emulsion was realized by emulsifying the previous W/O emulsion in a continuous water phase containing hydrophilic PLGA nanoparticles. Both inner and outer water phases contained a sugar capable of forming a glassy phase, while the oil was crystallizable upon freezing. Freeze drying the double emulsion allowed removing the oil and water and replacing them with air without losing the three-dimensional (3D) structure of the original emulsion owing to the sugar glassy phase. Reconstitution of the freeze-dried double emulsion in water yielded a dispersion of antibubbles, i.e., micrometric bubbles containing aqueous droplets, with the interfaces of the antibubbles being stabilized by a layer of adsorbed polymeric nanoparticles. Remarkably, it was possible to achieve controlled release of a flourescent probe (calcein) from the antibubbles through heating to 37 °C leading to bursting of the antibubbles.
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Affiliation(s)
- Rodrigo Araya-Hermosilla
- Chemical Engineering Group, Engineering and Technology Institute Groningen (ENTEG), University of Groningen, Nijenborgh 4, Groningen 9747 AG, The Netherlands
- Programa Institucional de Fomento a la Investigación, Desarrollo e Innovación (PIDi), Universidad Tecnológica Metropolitana, Ignacio Valdivieso 2409, San Joaquín, Santiago 8940577, Chile
| | - Flora Dervillé
- Chemical Engineering Group, Engineering and Technology Institute Groningen (ENTEG), University of Groningen, Nijenborgh 4, Groningen 9747 AG, The Netherlands
| | - Nicolás Cohn-Inostroza
- Laboratory of Nanobiomaterials, Institute for Research in Dental Sciences, Faculty of Dentistry, University of Chile, Independencia 8380492, Chile
| | - Francesco Picchioni
- Chemical Engineering Group, Engineering and Technology Institute Groningen (ENTEG), University of Groningen, Nijenborgh 4, Groningen 9747 AG, The Netherlands
| | - Paolo P Pescarmona
- Chemical Engineering Group, Engineering and Technology Institute Groningen (ENTEG), University of Groningen, Nijenborgh 4, Groningen 9747 AG, The Netherlands
| | - Albert Poortinga
- Polymer Technology, Eindhoven University of Technology, Eindhoven 5612 AZ, The Netherlands
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49
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Chen WT, Chen KF, Surmpalli RY, Zhang TC, Ou JH, Kao CM. Bioremediation of trichloroethylene-polluted groundwater using emulsified castor oil for slow carbon release and acidification control. WATER ENVIRONMENT RESEARCH : A RESEARCH PUBLICATION OF THE WATER ENVIRONMENT FEDERATION 2022; 94:e1673. [PMID: 34861087 DOI: 10.1002/wer.1673] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/06/2021] [Revised: 10/05/2021] [Accepted: 10/26/2021] [Indexed: 06/13/2023]
Abstract
In this study, the emulsified castor oil (ECO) substrate was developed for a long-term supplement of biodegradable carbon with pH buffering capacity to anaerobically bioremediate trichloroethylene (TCE)-polluted groundwater. The ECO was produced by mixing castor oil, surfactants (sapindales and soya lecithin [SL]), vitamin complex, and a citrate/sodium phosphate dibasic buffer system together for slow carbon release. Results of the emulsification experiments and microcosm tests indicate that ECO emulsion had uniform small droplets (diameter = 539 nm) with stable oil-in-water characteristics. ECO had a long-lasting, dispersive, negative zeta potential (-13 mv), and biodegradable properties (viscosity = 357 cp). Approximately 97% of TCE could be removed with ECO supplement after a 95-day operational period without the accumulation of TCE dechlorination byproducts (dichloroethylene and vinyl chloride). The buffer system could neutralize acidified groundwater, and citrate could be served as a primary substrate. ECO addition caused an abrupt TCE adsorption at the initial stage and the subsequent removal of adsorbed TCE. Results from the next generation sequences and real-time polymerase chain reaction (PCR) indicate that the increased microbial communities and TCE-degrading bacterial consortia were observed after ECO addition. ECO could be used as a pH-control and carbon substrate to enhance anaerobic TCE biodegradation effectively. PRACTITIONER POINTS: Emulsified castor oil (ECO) contains castor oil, surfactants, and buffer for a slow carbon release and pH control. ECO can be a long-term carbon source for trichloroethylene (TCE) dechlorination without causing acidification. TCE removal after ECO addition is due to adsorption and reductive dechlorination mechanisms.
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Affiliation(s)
- Wei-Ting Chen
- Institute of Environmental Engineering, National Sun Yat-Sen University, Taiwan
| | - Ku-Fan Chen
- Department of Civil Engineering, National Chi Nan University, Taiwan
| | - Rao Y Surmpalli
- Global Institute for Energy, Environment and Sustainability, Lenexa, Kansas, USA
| | - Tian C Zhang
- Department of Civil & Environmental Engineering, University of Nebraska-Lincoln, Omaha, Nebraska, USA
| | - Jiun-Hau Ou
- Institute of Environmental Engineering, National Sun Yat-Sen University, Taiwan
| | - Chih-Ming Kao
- Institute of Environmental Engineering, National Sun Yat-Sen University, Taiwan
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50
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Palmquist MS, Gruschka MC, Dorsainvil JM, Delawder AO, Saak TM, Danielson MK, Barnes JC. Electrostatic loading and photoredox-based release of molecular cargo from oligoviologen-crosslinked microparticles. Polym Chem 2022; 13:2115-2122. [PMID: 36188127 PMCID: PMC9518833 DOI: 10.1039/d2py00249c] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Although on-demand cargo release has been demonstrated in a wide range of microparticle platforms, many existing methods lack specific loading interactions and/or undergo permanent damage to the microparticle to release...
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Affiliation(s)
- Mark S Palmquist
- Department of Chemistry, Washington University in St. Louis, One Brookings Drive, St. Louis, MO 63130, USA
| | - Max C Gruschka
- Department of Chemistry, Washington University in St. Louis, One Brookings Drive, St. Louis, MO 63130, USA
| | - Jovelt M Dorsainvil
- Department of Chemistry, Washington University in St. Louis, One Brookings Drive, St. Louis, MO 63130, USA
| | - Abigail O Delawder
- Department of Chemistry, Washington University in St. Louis, One Brookings Drive, St. Louis, MO 63130, USA
| | - Tiana M Saak
- Department of Chemistry, Washington University in St. Louis, One Brookings Drive, St. Louis, MO 63130, USA
| | - Mary K Danielson
- Department of Chemistry, Washington University in St. Louis, One Brookings Drive, St. Louis, MO 63130, USA
| | - Jonathan C Barnes
- Department of Chemistry, Washington University in St. Louis, One Brookings Drive, St. Louis, MO 63130, USA
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