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Ao S, Luo X, Huang M, Wu H, Chen Y, Chen H, Li J, Zhou Y, Yin X, Cai T, Yang Q, Deng L, Zhu K. Hyaluronic acid-poly(glyceryl)10-stearate nanoemulsion for co-delivery of fish oil and resveratrol: Enhancing bioaccessibility and antioxidant potency. Int J Biol Macromol 2024; 273:132835. [PMID: 38838882 DOI: 10.1016/j.ijbiomac.2024.132835] [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: 01/11/2024] [Revised: 04/30/2024] [Accepted: 05/30/2024] [Indexed: 06/07/2024]
Abstract
Hyaluronic acid (HA), an endogenous polysaccharide comprising alternating D-glucuronic acid and N-acetylglucosamine units, is renowned for its high hydrophilicity, biocompatibility, and biodegradability. These attributes have rendered HA invaluable across medical and drug delivery fields. HA can be altered through physical, chemical, or enzymatic methods to improve the properties of the modified substances. In this work, we synthesized a derivative via the esterification of HA with poly(glyceryl)10-stearate (PG10-C18), designated as HA-PG10-C18. This novel derivative was employed to fabricate a nano co-delivery system (HA-PG10-C18@Res-NE) for fish oil and resveratrol (Res), aiming to enhance their stability and bioaccessibility. An exhaustive investigation of HA-PG10-C18@Res-NE revealed that the HA-modified system displayed superior physicochemical stability, notably in withstanding oxidation and neutralizing free radicals. Moreover, in vitro simulated digestion underscored the system's enhanced bioaccessibility of Res and more efficient release of free fatty acids. These outcomes underscore the strategic advantage of HA in modifying PG10-C18 for nanoemulsion formulation. Consequently, HA-PG10-C18 stands as a promising emulsifier for encapsulating lipophilic bioactives in functional foods, nutraceuticals, and pharmaceuticals.
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Affiliation(s)
- Sha Ao
- Center for Drug Delivery System Research, School of Medicine, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China; Zhejiang Engineering Research Center of Fat-soluble Vitamin, College of Chemistry and Chemical Engineering, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China
| | - Xiang Luo
- Center for Drug Delivery System Research, School of Medicine, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China; Zhejiang Engineering Research Center of Fat-soluble Vitamin, College of Chemistry and Chemical Engineering, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China
| | - Mengyu Huang
- Zhejiang Engineering Research Center of Fat-soluble Vitamin, College of Chemistry and Chemical Engineering, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China
| | - Hongze Wu
- Center for Drug Delivery System Research, School of Medicine, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China; Zhejiang Engineering Research Center of Fat-soluble Vitamin, College of Chemistry and Chemical Engineering, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China
| | - Yuanyuan Chen
- Center for Drug Delivery System Research, School of Medicine, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China
| | - Haonan Chen
- Zhejiang Engineering Research Center of Fat-soluble Vitamin, College of Chemistry and Chemical Engineering, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China
| | - Jiafei Li
- Zhejiang Engineering Research Center of Fat-soluble Vitamin, College of Chemistry and Chemical Engineering, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China
| | - Yanyan Zhou
- Center for Drug Delivery System Research, School of Medicine, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China
| | - Xuguang Yin
- Center for Drug Delivery System Research, School of Medicine, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China
| | - Tao Cai
- Zhejiang Engineering Research Center of Fat-soluble Vitamin, College of Chemistry and Chemical Engineering, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China
| | - Qun Yang
- School of Medicine and Health, Shaoxing University Yuanpei College, 2799 Qunxian Middle Road, Shaoxing, Zhejiang 312000, China
| | - Liping Deng
- Zhejiang Engineering Research Center of Fat-soluble Vitamin, College of Chemistry and Chemical Engineering, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China
| | - Kewu Zhu
- Center for Drug Delivery System Research, School of Medicine, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China.
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Quezada C, Urra M, Mella C, Zúñiga RN, Troncoso E. Plant-Based Oil-in-Water Food Emulsions: Exploring the Influence of Different Formulations on Their Physicochemical Properties. Foods 2024; 13:513. [PMID: 38397490 PMCID: PMC10888144 DOI: 10.3390/foods13040513] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2023] [Revised: 01/26/2024] [Accepted: 02/03/2024] [Indexed: 02/25/2024] Open
Abstract
The global focus on incorporating natural ingredients into the diet for health improvement encompasses ω-3 polyunsaturated fatty acids (PUFAs) derived from plant sources, such as flaxseed oil. ω-3 PUFAs are susceptible to oxidation, but oil-in-water (O/W) emulsions can serve to protect PUFAs from this phenomenon. This study aimed to create O/W emulsions using flaxseed oil and either soy lecithin or Quillaja saponins, thickened with modified starch, while assessing their physical properties (oil droplet size, ζ-potential, and rheology) and physical stability. Emulsions with different oil concentrations (25% and 30% w/w) and oil-to-surfactant ratio (5:1 and 10:1) were fabricated using high-pressure homogenization (800 bar, five cycles). Moreover, emulsions were thickened with modified starch and their rheological properties were measured. The physical stability of all emulsions was assessed over a 7-day storage period using the TSI (Turbiscan Stability Index). Saponin-stabilized emulsions exhibited smaller droplet diameters (0.11-0.19 µm) compared to lecithin (0.40-1.30 µm), and an increase in surfactant concentration led to a reduction in droplet diameter. Both surfactants generated droplets with a high negative charge (-63 to -72 mV), but lecithin-stabilized emulsions showed greater negative charge, resulting in more intense electrostatic repulsion. Saponin-stabilized emulsions showed higher apparent viscosity (3.9-11.6 mPa·s) when compared to lecithin-stabilized ones (1.19-4.36 mPa·s). The addition of starch significantly increased the apparent viscosity of saponin-stabilized emulsions, rising from 11.6 mPa s to 2117 mPa s. Emulsions stabilized by saponin exhibited higher stability than those stabilized by lecithin. This study confirms that plant-based ingredients, particularly saponins and lecithin, effectively produce stable O/W emulsions with flaxseed oil, offering opportunities for creating natural ingredient-based food emulsions.
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Affiliation(s)
- Carolina Quezada
- Doctoral Program in Materials Science and Process Engineering, Universidad Tecnológica Metropolitana, Las Palmeras 3360, Ñuñoa, Santiago 7800003, Chile
| | - Matías Urra
- School of Chemistry, Universidad Tecnológica Metropolitana, Las Palmeras 3360, Ñuñoa, Santiago 7800003, Chile;
| | - Camila Mella
- Department of Biotechnology, Universidad Tecnológica Metropolitana, Las Palmeras 3360, Ñuñoa, Santiago 7800003, Chile; (C.M.); (R.N.Z.)
| | - Rommy N. Zúñiga
- Department of Biotechnology, Universidad Tecnológica Metropolitana, Las Palmeras 3360, Ñuñoa, Santiago 7800003, Chile; (C.M.); (R.N.Z.)
- Universitary Institute for Research and Technology Development (UIRTD), Universidad Tecnológica Metropolitana, Ignacio Valdivieso 2409, San Joaquín, Santiago 8940577, Chile
| | - Elizabeth Troncoso
- Universitary Institute for Research and Technology Development (UIRTD), Universidad Tecnológica Metropolitana, Ignacio Valdivieso 2409, San Joaquín, Santiago 8940577, Chile
- Department of Chemistry, Universidad Tecnológica Metropolitana, Las Palmeras 3360, Ñuñoa, Santiago 7800003, Chile
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Teixé-Roig J, Oms-Oliu G, Artiga-Artigas M, Odriozola-Serrano I, Martín-Belloso O. Enhanced in vivo absorption and biodistribution of curcumin loaded into emulsions with high medium-chain triglyceride content. Food Res Int 2023; 174:113595. [PMID: 37986458 DOI: 10.1016/j.foodres.2023.113595] [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: 07/31/2023] [Revised: 10/08/2023] [Accepted: 10/13/2023] [Indexed: 11/22/2023]
Abstract
The health benefits of curcumin have been demonstrated by several clinical studies, but its low bioavailability compromises its functionality. In this regard, emulsions have proven to be effective encapsulation systems for curcumin. Nevertheless, emulsions with a high oil content (50%) may offer some advantages due to the large amount of compound they can incorporate. Therefore, the aim of this work was to study the pharmacokinetics and biodistribution of curcumin when carried in optimized emulsions containing 50% MCT oil and a plant-based emulsifier (soybean lecithin) at 2 h or 4 h post-oral administration to rats. The most stable emulsion was obtained using 50% of oil and a surfactant-oil-ratio 0.1, through a microfluidization process. After the oral administration of the systems (150 mg curcumin/kg body weight), curcumin glucuronide was the main compound present in plasma (AUC0-t = 1556.3 ng·h·ml-1), especially at 2-4 h post-administration. The total curcuminoid bioavailability was increased by 10.6-fold when rats were fed with the curcumin emulsion rather than with a control suspension. Moreover, rats fed with the emulsion showed the highest accumulation of free curcuminoids, which present the highest biological activity, in the liver (129 ng curcumin/g tissue) and brown adipose tissue (193 ng curcumin/g tissue). The obtained results are of great interest since the presence of curcumin in the brown adipose tissue has been shown to play a relevant role in the prevention of obesity and its related metabolic disorders.
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Affiliation(s)
- Júlia Teixé-Roig
- Department of Food Technology, University of Lleida - Agrotecnio CERCA Center, Rovira Roure 191, 25198 Lleida, Spain
| | - Gemma Oms-Oliu
- Department of Food Technology, University of Lleida - Agrotecnio CERCA Center, Rovira Roure 191, 25198 Lleida, Spain
| | - María Artiga-Artigas
- Department of Food Technology, University of Lleida - Agrotecnio CERCA Center, Rovira Roure 191, 25198 Lleida, Spain
| | - Isabel Odriozola-Serrano
- Department of Food Technology, University of Lleida - Agrotecnio CERCA Center, Rovira Roure 191, 25198 Lleida, Spain
| | - Olga Martín-Belloso
- Department of Food Technology, University of Lleida - Agrotecnio CERCA Center, Rovira Roure 191, 25198 Lleida, Spain.
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Liang L, Liu Y, Zhu J, Wen C, Liu X, Zhang J, Li Y, Liu G, Xu X. Improving the Physicochemical Stability of Soy Phospholipid-Stabilized Emulsions Loaded with Lutein by the Addition of Sphingomyelin and Cholesterol: Inspired by a Milk Fat Globule Membrane. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:15305-15318. [PMID: 37815121 DOI: 10.1021/acs.jafc.3c04770] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/11/2023]
Abstract
The emulsifying performance of glycerophospholipids alone is inferior to proteins, etc., while the sphingomyelin (SM) and cholesterol (Chol) naturally existing in biological membranes could interact with glycerophospholipids to influence the polar lipid arrangement. Inspired by the natural membranes, the effect of SM and Chol on the physicochemical stability of soy phospholipid (SPL)-stabilized emulsions during storage or under environmental stresses was determined. The results indicated that the addition of SM and/or Chol could improve the storage stability of the emulsions and protective effect on lutein significantly (p < 0.05). Except for UV irradiation, the addition of Chol significantly improved the stability of the emulsions against acid, salt, and heat. The strong intermolecular hydrogen bonds and condensed assembly formed by SM and Chol contributed to the best stability of SPL + SM + Chol-stabilized emulsions. The results gave insight into improving the emulsifying properties of glycerophospholipids with SM and Chol.
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Affiliation(s)
- Li Liang
- College of Food Science and Engineering, Yangzhou University, 225127 Yangzhou, Jiangsu Province, China
| | - Yu Liu
- College of Food Science and Engineering, Yangzhou University, 225127 Yangzhou, Jiangsu Province, China
| | - Junlong Zhu
- College of Food Science and Engineering, Yangzhou University, 225127 Yangzhou, Jiangsu Province, China
| | - Chaoting Wen
- College of Food Science and Engineering, Yangzhou University, 225127 Yangzhou, Jiangsu Province, China
| | - Xiaofang Liu
- College of Tourism and Cuisine, Yangzhou University, Yangzhou 225127, China
| | - Jixian Zhang
- College of Food Science and Engineering, Yangzhou University, 225127 Yangzhou, Jiangsu Province, China
| | - Youdong Li
- College of Food Science and Engineering, Yangzhou University, 225127 Yangzhou, Jiangsu Province, China
| | - Guoyan Liu
- College of Food Science and Engineering, Yangzhou University, 225127 Yangzhou, Jiangsu Province, China
| | - Xin Xu
- College of Food Science and Engineering, Yangzhou University, 225127 Yangzhou, Jiangsu Province, China
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Banerjee A, Hosie W, Terso Ventura AC, Razmkhah K, Bautista J, Beyene A, Binder J, Trant JF. Rational Design, Synthesis, and Characterization of a Solid Δ9-Tetrahydrocannabinol Nanoformulation Suitable for "Microdosing" Applications. Cannabis Cannabinoid Res 2023. [PMID: 37579068 DOI: 10.1089/can.2023.0084] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/16/2023] Open
Abstract
Background: This article highlights the formulation of a solid Δ9-tetrahydrocannabinol (THC)-loaded ingestible prepared from pure THC distillate. Methods: A THC-containing ethanol-assisted cannabinoid nanoemulsion (EACNE) was created using a solvent displacement technique. Subsequently, the EACNE was converted to a solid powdery material while still retaining its THC potency, a format uniquely suited for "microdosing" applications. Results: EACNE had an average lipid droplet size of ∼190 nm, with a polydispersity index of 0.15, and an average droplet ζ potential of -49±10 mV. The nanoemulsion (NE) was colloidally stable for at least 6 weeks, with no meaningful change in cannabinoid potency over the experimental period, as determined by high-performance liquid chromatography analysis. The EACNE remained stable when subjected to physical stresses such as heat, freeze/thaw cycles, carbonation, dilution to beverage concentrations, high sucrose concentrations, and a pH range between 5 and 8. The microencapsulated EACNE demonstrated limited free-flowing behavior but was freely redispersible in water without any visible phase separation. Conclusions: We report the design, creation, and characterization of a THC NE generated without the use of specialized equipment, such as a microfluidizer or a high-pressure homogenizer. This emulsion could readily be converted to a water-redispersible powder. This embodiment is particularly suited for THC "microdosing," a practice that might decouple the health benefits of THC from its psychotropic effects.
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Affiliation(s)
- Abhinandan Banerjee
- Department of Chemistry and Biochemistry, University of Windsor, Windsor, Ontario, Canada
| | - William Hosie
- Department of Chemistry and Biochemistry, University of Windsor, Windsor, Ontario, Canada
| | - Ana Carolina Terso Ventura
- Department of Chemistry and Biochemistry, University of Windsor, Windsor, Ontario, Canada
- Department of Pharmacy, Universidade Estadual de Ponta Grossa, Parana, Brazil
| | - Kasra Razmkhah
- Department of Chemistry and Biochemistry, University of Windsor, Windsor, Ontario, Canada
| | - Joseph Bautista
- Department of Chemistry and Biochemistry, University of Windsor, Windsor, Ontario, Canada
| | - Afeson Beyene
- Department of Chemistry and Biochemistry, University of Windsor, Windsor, Ontario, Canada
| | - Justin Binder
- Peak Processing Solutions, Tecumseh, Ontario, Canada
| | - John F Trant
- Department of Chemistry and Biochemistry, University of Windsor, Windsor, Ontario, Canada
- WeSpark Health Institute, Windsor, Ontario, Canada
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Zhou Y, Luo X, Wang Z, McClements DJ, Huang W, Fu H, Zhu K. Dual role of polyglycerol vitamin E succinate in emulsions: An efficient antioxidant emulsifier. Food Chem 2023; 416:135776. [PMID: 36889015 DOI: 10.1016/j.foodchem.2023.135776] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2022] [Revised: 02/11/2023] [Accepted: 02/20/2023] [Indexed: 03/05/2023]
Abstract
α-Tocopherol, as an oil-soluble vitamin with strong antioxidant activity. It is the most naturally abundant and biologically active form of vitamin E in humans. In this study, a novel emulsifier (PG20-VES) was synthesized by attaching hydrophilic twenty-polyglycerol (PG20) to hydrophobic vitamin E succinate (VES). This emulsifier was shown to have a relatively low critical micelle concentration (CMC = 3.2 μg/mL). The antioxidant activities and emulsification properties of PG20-VES were compared with those of a widely used commercial emulsifier: D-α-Tocopherol polyethylene glycol 1000 succinate (TPGS). PG20-VES exhibited a lower interfacial tension, stronger emulsifying capacity and similar antioxidant property to TPGS. An in vitro digestion study showed that lipid droplets coated by PG20-VES were digested under simulated small intestine conditions. This study showed that PG20-VES is an efficient antioxidant emulsifier, which may have applications in the formulation of bioactive delivery systems in the food, supplement, and pharmaceutical industries.
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Affiliation(s)
- Yanyan Zhou
- Center for Drug Delivery System Research, School of Medicine, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China
| | - Xiang Luo
- Center for Drug Delivery System Research, School of Medicine, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China; Zhejiang Engineering Research Center of Fat-soluble Vitamin, School of Chemistry and Chemical Engineering, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China
| | - Zhixin Wang
- Center for Drug Delivery System Research, School of Medicine, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China
| | - David Julian McClements
- Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
| | - Wenna Huang
- Center for Drug Delivery System Research, School of Medicine, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China
| | - Hongliang Fu
- Center for Drug Delivery System Research, School of Medicine, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China
| | - Kewu Zhu
- Center for Drug Delivery System Research, School of Medicine, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China.
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Luo X, Ao S, Wu H, McClements DJ, Fang L, Huang M, Zhou Y, Yin X, Xi M, Cai T, Zhu K. Hyaluronic Acid Poly(glyceryl) 10-Stearate Derivatives: Novel Emulsifiers for Improving the Gastrointestinal Stability and Bioaccessibility of Coenzyme Q10 Nanoemulsions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023. [PMID: 37436914 DOI: 10.1021/acs.jafc.3c02322] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 07/14/2023]
Abstract
Fish oils are a rich source of polyunsaturated fatty acids, including eicosapentaenoic acid and docosahexaenoic acid, which are reported to exhibit therapeutic effects in a variety of human diseases. However, these oils are highly susceptible to degradation due to oxidation, leading to rancidity and the formation of potentially toxic reaction products. The aim of this study was to synthesize a novel emulsifier (HA-PG10-C18) by esterifying hyaluronic acid with poly(glyceryl)10-stearate (PG10-C18). This emulsifier was then used to formulate nanoemulsion-based delivery systems to co-deliver fish oil and coenzyme Q10 (Q10). Q10-loaded fish oil-in-water nanoemulsions were fabricated, and then their physicochemical properties, digestibility, and bioaccessibility were measured. The results indicated that the environmental stability and antioxidant activity of oil droplets coated with HA-PG10-C18 surpassed those coated with PG10-C18 due to the formation of a denser interfacial layer that blocked metal ions, oxygen, and lipase. Meanwhile, the lipid digestibility and Q10 bioaccessibility of nanoemulsions formulated with HA-PG10-C18 (94.9 and 69.2%) were higher than those formulated with PG10-C18 (86.2 and 57.8%), respectively. These results demonstrated that the novel emulsifier synthesized in this study could be used to protect chemically labile fat-soluble substances from oxidative damage, while still retaining their nutritional value.
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Affiliation(s)
- Xiang Luo
- Center for Drug Delivery System Research, School of Medicine, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China
- Zhejiang Engineering Research Center of Fat-Soluble Vitamin, School of Chemistry and Chemical Engineering, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China
| | - Sha Ao
- Center for Drug Delivery System Research, School of Medicine, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China
- Zhejiang Engineering Research Center of Fat-Soluble Vitamin, School of Chemistry and Chemical Engineering, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China
| | - Hongze Wu
- Center for Drug Delivery System Research, School of Medicine, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China
| | - David Julian McClements
- Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, United States
| | - Likun Fang
- Zhejiang Engineering Research Center of Fat-Soluble Vitamin, School of Chemistry and Chemical Engineering, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China
| | - Mengyu Huang
- Zhejiang Engineering Research Center of Fat-Soluble Vitamin, School of Chemistry and Chemical Engineering, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China
| | - Yanyan Zhou
- Center for Drug Delivery System Research, School of Medicine, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China
| | - Xuguang Yin
- Center for Drug Delivery System Research, School of Medicine, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China
| | - Meiyang Xi
- Zhejiang Engineering Research Center of Fat-Soluble Vitamin, School of Chemistry and Chemical Engineering, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China
| | - Tao Cai
- Zhejiang Engineering Research Center of Fat-Soluble Vitamin, School of Chemistry and Chemical Engineering, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China
| | - Kewu Zhu
- Center for Drug Delivery System Research, School of Medicine, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China
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Williams YO, Schroën K, Corstens MN. A microfluidic method to systematically study droplet stability in highly concentrated emulsions. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2023.111535] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/04/2023]
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9
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Lu F, Ma Y, Zang J, Qing M, Ma Z, Chi Y, Chi Y. High-temperature glycosylation modifies the molecular structure of ovalbumin to improve the freeze-thaw stability of its high internal phase emulsion. Int J Biol Macromol 2023; 233:123560. [PMID: 36746301 DOI: 10.1016/j.ijbiomac.2023.123560] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2022] [Revised: 01/31/2023] [Accepted: 02/01/2023] [Indexed: 02/08/2023]
Abstract
In this study, ovalbumins (OVAs) were glycosylated with fructo-oligosaccharide (FO) at different temperatures (80 °C, 100 °C, 120 °C, and 140 °C) and durations (1 h and 2 h) via wet-heating. The glycosylated OVAs (GOVAs) were characterized by the degree of glycosylation (DG), particle size, zeta potentials, and structural changes. GOVAs-stabilized high-internal-phase emulsions (HIPEs) were then prepared to compare their macro- and microstructure and freeze-thaw stability. The results showed that the DG of GOVAs increased with the increase in glycosylation temperature and the protein structure unfolded with it. Glycosylation decreased the particle size, zeta potential, and α-helical structures and increased the β-sheets and surface hydrophobicity (H0) of GOVAs compared with unmodified OVAs. Moreover, GOVAs-stabilized HIPEs exhibited smaller particle sizes, zeta potentials, agglomeration indexes, oil loss rates, and freezing points and higher viscoelasticity, centrifugal stabilities, flocculation indexes, and freeze-thaw stabilities. Notably, HIPEs prepared by GOVAs (glycosylated higher than 120 °C) showed the least changes in macro- and microscopic appearances after freeze-thawing. These findings will provide a novel method for improving and broadening the functionalities of OVAs and potentially develop HIPEs with enhanced freeze-thaw stabilities.
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Affiliation(s)
- Fei Lu
- College of Food Science, Northeast Agricultural University, Harbin 150030, PR China
| | - Yanqiu Ma
- College of Food Science, Northeast Agricultural University, Harbin 150030, PR China
| | - Jingnan Zang
- College of Food Science, Northeast Agricultural University, Harbin 150030, PR China
| | - Mingmin Qing
- College of Food Science, Northeast Agricultural University, Harbin 150030, PR China
| | - Zihong Ma
- College of Food Science, Northeast Agricultural University, Harbin 150030, PR China
| | - Yujie Chi
- College of Food Science, Northeast Agricultural University, Harbin 150030, PR China.
| | - Yuan Chi
- College of Engineering, Northeast Agricultural University, Harbin 150030, PR China.
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Development of Saturated Fat Replacers: Conventional and Nano-Emulsions Stabilised by Lecithin and Hydroxylpropyl Methylcellulose. Foods 2022; 11:foods11162536. [PMID: 36010537 PMCID: PMC9407586 DOI: 10.3390/foods11162536] [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: 07/31/2022] [Revised: 08/16/2022] [Accepted: 08/19/2022] [Indexed: 11/21/2022] Open
Abstract
The combination of two emulsifiers, lecithin and hydroxypropyl methylcellulose (HPMC), into emulsions is an interesting strategy to design fat replacers in food matrices. The objective of this study was to investigate the effect of HPMC type and concentration on the formation, stability, and microstructure of conventional emulsions and nanoemulsions. Two different types of HPMC with low and high content of methyl and hydroxypropyl groups (HPMC-L and HPMC-H) were evaluated. The results showed that the molecular structure and concentration of HPMC play a major role in the viscoelastic behaviour, the gelation temperature, and the strength of gel formed. The firmness and work of shear of HPMC solutions increased significantly (p < 0.05) with increasing concentration. HPMC-L illustrated a more stable gel structure than the HPMC-H solution. Nanoemulsions showed lower moduli values, firmness, and work of shear than conventional emulsions due to the influence of high-pressure homogenization. A combination of lecithin and HPMC improved the physical and lipid oxidative stability of the emulsions, presenting a lower creaming index and thiobarbituric acid reactive substances (TBARS). In conclusion, HPMC-L at 2% w/w could be a suitable type and concentration combined with lecithin to formulate a saturated fat replacer that could mimic butter technological performance during food manufacturing operations.
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11
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Optimisation of the physicochemical stability of extra virgin olive oil-in-water nanoemulsion: processing parameters and stabiliser type. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04088-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
AbstractExtra virgin olive oil-in-water nanoemulsions stabilised with synthetic or clean label surfactants (Tween 20 or soy lecithin) was prepared using high-pressure homogenisation (HPH). The effect of HPH pressure and the number of cycles were assessed through response surface methodology to optimise homogenisation processing parameter. Mean droplet diameter (MDD), polydispersity index (PDI), thermal stability and oxidation stability of the resulting emulsions were evaluated. The results showed that the formation and stability of nanoemulsions can be affected by the homogenisation processing parameters (pressure and cycles) and the properties of surfactants (interfacial tension, viscoelasticity and molecule structure). Although MDD and PDI of Tween 20 stabilised nanoemulsions were influenced by homogenisation pressure and cycles, there was not a significant effect on lecithin-stabilised nanoemulsions. A homogenisation pressure of at least 400 bars produced Tween 20 stabilised nanoemulsion (MDD < 200 nm), whereas lecithin-stabilised nanoemulsion were obtained after high-speed homogenisation without using HPH. HPH at 400 bars for 1 cycle produced nanoemulsions with greater physical stability when using either Tween 20 or lecithin. Tween 20 stabilised nanoemulsion showed significantly higher (p < 0.05) thermal stability and lipid oxidative stability than lecithin-stabilised nanoemulsion. Following an optimisation study using regression modelling, the optimal homogenisation parameter for MDD of Tween 20 stabilised emulsion was found at pressure of 764 bars with 1 cycle, while lecithin-stabilised emulsion was found at pressure of 3 bars with 2 cycles. Overall, this study has important implications for optimising nanoemulsion production for potential application in the food industry.
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Schreiner T, Dias MM, Barreiro MF, Pinho SP. Saponins as Natural Emulsifiers for Nanoemulsions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:6573-6590. [PMID: 35621387 PMCID: PMC9776534 DOI: 10.1021/acs.jafc.1c07893] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/13/2023]
Abstract
The awareness of sustainability approaches has focused attention on replacing synthetic emulsifiers with natural alternatives when formulating nanoemulsions. In this context, a comprehensive review of the different types of saponins being successfully used to form and stabilize nanoemulsions is presented, highlighting the most common natural sources and biosynthetic routes. Processes for their extraction and purification are also reviewed altogether with the recent advances for their characterization. Concerning the preparation of the nanoemulsions containing saponins, the focus has been initially given to screening methods, lipid phase used, and production procedures, but their characterization and delivery systems explored are also discussed. Most experimental outcomes showed that the saponins present high performance, but the challenges associated with the saponins' broader application, mainly the standardization for industrial use, are identified. Future perspectives report, among others, the emerging biotechnological processes and the use of byproducts in a circular economy context.
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Affiliation(s)
- Tatiana
B. Schreiner
- Centro
de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa
Apolónia, 5300-253 Bragança, Portugal
- LSRE-LCM
- Laboratory of Separation and Reaction Engineering – Laboratory
of Catalysis and Materials, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal
| | - Madalena M. Dias
- LSRE-LCM
- Laboratory of Separation and Reaction Engineering – Laboratory
of Catalysis and Materials, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal
| | - Maria Filomena Barreiro
- Centro
de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa
Apolónia, 5300-253 Bragança, Portugal
| | - Simão P. Pinho
- Centro
de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa
Apolónia, 5300-253 Bragança, Portugal
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13
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Mei L, Fu Q, Guo T, Ji Q, Zhou Y. Structural changes and cholesterol-lowering in denatured whey protein isolate: Malic acid combined enzymolysis. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107502] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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14
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Yan J, Yang Z, Qiao X, Kong Z, Dai L, Wu J, Xu X, McClements DJ. Interfacial characteristics and in vitro digestion of emulsion coated by single or mixed natural emulsifiers: lecithin and/or rice glutelin hydrolysates. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:2990-2999. [PMID: 34773407 DOI: 10.1002/jsfa.11639] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/09/2021] [Revised: 10/12/2021] [Accepted: 11/13/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND The interfacial characteristics and in vitro digestion of emulsion were related to emulsifier type. The mean droplet diameter, ζ-potential, microstructure, interfacial tension, Quartz crystal microbalance with dissipation (QCM-D) and in vitro gastrointestinal fate of emulsions stabilized by soybean lecithin, hydrolyzed rice glutelin (HRG) and their mixture were researched. RESULTS The value of interfacial tension was much more dramatically declined for the sample containing 20 g kg-1 of HRG. For QCM-D, a rigid layer was formed for all the samples after rinsing. The layer thickness was 0.87 ± 0.20, 2.11 ± 0.31 and 2.63 ± 0.22 nm, and adsorbed mass was 87.17 ± 10.31, 210.56 ± 20.12 and 263.09 ± 23.23 ng cm-2 , for HRG, lecithin and HRG/lecithin, respectively, indicating both HRG and lecithin were adsorbed at the oil-water interface. Structural rearrangements at the interface occurred for HRG/lecithin. The kinetics and final amount of lipid digestion depended on emulsifier type: lecithin > HRG/lecithin > HRG. These differences in digestion rate were primarily due to differences in the aggregation state of the emulsifiers. CONCLUSION The incorporation of lecithin into HRG emulsions had better interfacial properties comparing with HRG emulsion and facilitated lipid digestibility. These results provide important information for the rational design of plant-based functional food. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Jiakai Yan
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Zhenyu Yang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Xin Qiao
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Zhihao Kong
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Lei Dai
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Jianyong Wu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Xingfeng Xu
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
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15
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da Silva MG, de Godoi KRR, Gigante ML, Pavie Cardoso L, Paula Badan Ribeiro A. Developed and characterization of nanostructured lipid carriers containing food-grade interesterified lipid phase for food application. Food Res Int 2022; 155:111119. [DOI: 10.1016/j.foodres.2022.111119] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2021] [Revised: 03/06/2022] [Accepted: 03/08/2022] [Indexed: 11/04/2022]
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16
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da Silva MG, de Godoi KRR, Gigante ML, Cardoso LP, Ribeiro APB. Nanostructured lipid carriers for delivery of free phytosterols: Effect of lipid composition and chemical interesterification on physical stability. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.128425] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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17
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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: 1] [Impact Index Per Article: 0.5] [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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18
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Sharma V, Singh D, Manzoor M, Banpurkar AG, Satpute SK, Sharma D. Characterization and cytotoxicity assessment of biosurfactant derived from Lactobacillus pentosus NCIM 2912. Braz J Microbiol 2021; 53:327-340. [PMID: 34816387 DOI: 10.1007/s42770-021-00654-5] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2021] [Accepted: 11/08/2021] [Indexed: 10/19/2022] Open
Abstract
Noteworthy properties of biosurfactant (BS) are fascinating scientific fraternity to explore them for food, medicinal, cosmetic, or pharmaceutical etc. applications. Newer products intended for pharmaceutical purposes are mandatory to go through pragmatic evaluation protocols. BS, being less cytotoxic, offers an ideal candidature for widespread applications in the healthcare sector. The goal of the current study was the isolation, physico-chemical characterization, and safety assessment of cell-associated biosurfactant (CABS) from Lactobacillus pentosus NCIM 2912. The culture was grown in a 3-L fermentor to produce CABS from the cell pellets through procedures like centrifugation, filtration, dialysis, column chromatography, and freeze-drying. Further, physical properties like surface tension (ST), critical micelle concentration (CMC), contact angle (CA), emulsification activity, stability of emulsion (height of emulsion, the extent of coalescence, and appearance), and ionic character of CABS were evaluated. Analytical characterization through TLC, FTIR, NMR, and GC-MS was carried out. The physico-chemical characterization revealed CABS as an anionic, multicomponent glycolipopeptide having a hydrophobic chain comprising butanoic acid (C4), decanoic acid (C10), undecanoic acid (C11), tridecanoic acid (C13), hexadecenoic acid (C16), and octadecanoic acid (C18). The oil-in-water (O/W) emulsions formed by CABS with various oils (olive, sesame, soybean, coconut) were stabilized up to the 7th day of storage and were analogous with polysorbate 80 (emulsifier/defoamer used in food industries). The O/W emulsions are quite stable at room temperature with no evidence of coalescence of droplets around 1 week. The cytotoxicity of CABS was evaluated through MTT (3-(4,5-dimethylthiazole-2-yl)-2,5-diphenyltetrazolium bromide) assay. Cytotoxicity study performed on the human embryonic kidney (HEK 293), mouse fibroblast ATCC L929 and human epithelial type (HEP-2) cell lines recorded viability of 90.3 ± 0.1%, 99.2 ± 0.43, and 94.3 ± 0.2% respectively. The toxicity of the BS was comparable to that of the commercially used rhamnolipid sample. Thus, CABS derived from L. pentosus NCIM 2912 pose promising applications in the pharmaceutical, food industries acquiescently. The multifunctional potential of the incredibly versatile microbial product like BS from lactic acid bacteria (LAB) certainly contributes to wider avenues for varied industries.
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Affiliation(s)
- Vikrant Sharma
- Amity Institute of Microbial Technology, Amity University Rajasthan, Jaipur, Rajasthan, 303002, India
| | - Deepti Singh
- Amity Institute of Microbial Technology, Amity University Rajasthan, Jaipur, Rajasthan, 303002, India
| | - Mehak Manzoor
- Amity Institute of Microbial Technology, Amity University Rajasthan, Jaipur, Rajasthan, 303002, India
| | - Arun G Banpurkar
- Department of Physics, Savitribai Phule Pune University, Pune, 411007, India
| | - Surekha K Satpute
- Department of Microbiology, Savitribai Phule Pune University, Pune, 411007, India.
| | - Deepansh Sharma
- Amity Institute of Microbial Technology, Amity University Rajasthan, Jaipur, Rajasthan, 303002, India.
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Ghavidel N, Fatehi P. Recent Developments in the Formulation and Use of Polymers and Particles of Plant-based Origin for Emulsion Stabilizations. CHEMSUSCHEM 2021; 14:4850-4877. [PMID: 34424605 DOI: 10.1002/cssc.202101359] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/29/2021] [Revised: 08/20/2021] [Indexed: 06/13/2023]
Abstract
The main scope of this Review was the recent progress in the use of plant-based polymers and particles for the stabilization of Pickering and non-Pickering emulsion systems. Due to their availability and promising performance, it was discussed how the source, modification, and formulation of cellulose, starch, protein, and lignin-based polymers and particles would impact their emulsion stabilization. Special attention was given toward the material synthesis in two forms of polymeric surfactants and particles and the corresponding formulated emulsions. Also, the effects of particle size, degree of aggregation, wettability, degree of substitution, and electrical charge in stabilizing oil/water systems and micro- and macro-structures of oil droplets were discussed. The wide range of applications using such plant-based stabilizers in different technologies as well as their challenge and future perspectives were described.
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Affiliation(s)
- Nasim Ghavidel
- Chemical Engineering Department, Green Processes Research Centre, Lakehead University, 955 Oliver Road, Thunder Bay, P7B5E1 ON, Canada
| | - Pedram Fatehi
- Chemical Engineering Department, Green Processes Research Centre, Lakehead University, 955 Oliver Road, Thunder Bay, P7B5E1 ON, Canada
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20
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Ozturk OK, Turasan H. Applications of microfluidization in emulsion-based systems, nanoparticle formation, and beverages. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.07.033] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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21
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Liu WJ, Li XL, Xu BC, Zhang B. Self-Assembled Micellar Nanoparticles by Enzymatic Hydrolysis of High-Density Lipoprotein for the Formation and Stability of High Internal Phase Emulsions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:11015-11025. [PMID: 34494822 DOI: 10.1021/acs.jafc.1c03070] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
In this study, the influence of pH on the conformational state of EHT, which was obtained from the enzymatic hydrolysis of trypsin, and the stabilizing properties of high internal phase emulsions have been demonstrated. Critical micelle concentration and transmission electron microscopy results exhibited the formation of micellar nanoparticles with mean diameters ranging from 108 to 1359.5 nm. The results of solubility, surface hydrophobicity, and conformations indicated that EHT tended to act as particulate emulsifiers at pH 3, 5, and 7, while at alkaline pH, it was more like a polymeric emulsifier, which could be proven by confocal laser scanning microscopy. The EHT at pH 7 exhibited better stabilizing properties than those at pH 9 and 11 as influenced by storage, temperature, and ionic strength. These findings might be of great importance for broadening the range of sustainable applications of amphiphilic peptides in foods and pharmaceuticals.
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Affiliation(s)
- Wen-Jie Liu
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, P. R. China
- School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, P. R. China
| | - Xiao-Long Li
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, P. R. China
- School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, P. R. China
| | - Bao-Cai Xu
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, P. R. China
- School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, P. R. China
| | - Bao Zhang
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, P. R. China
- School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, P. R. China
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22
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Bioaccessibility of different types of phenolic compounds co-encapsulated in alginate/chitosan-coated zein nanoparticles. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112024] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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23
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Lehri D, Kumari N, Singh RP. Ultrasound-assisted production and characterization of rice bran lecithin-based nanoemulsions. J DISPER SCI TECHNOL 2021. [DOI: 10.1080/01932691.2020.1764368] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Deepali Lehri
- Department of Bioscience and Biotechnology, Banasthali Vidyapith, Rajasthan, India
| | - Nilima Kumari
- Department of Bioscience and Biotechnology, Banasthali Vidyapith, Rajasthan, India
| | - Rajinder Pal Singh
- M/s Rohil Khand Laboratory and Research Centre, Bareilly, Uttar Pradesh, India
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24
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Sang Y, He L, Chen J. Preparation and characterization of experimental oily wastewater: effect of rotor speeds and oil/water ratios in an in-line high-share mixer. SEP SCI TECHNOL 2021. [DOI: 10.1080/01496395.2021.1950764] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Yimin Sang
- Department of Environmental Engineering, Beijing Institute of Petrochemical Technology, Beijing, China
| | - Liao He
- Department of Environmental Engineering, Beijing Institute of Petrochemical Technology, Beijing, China
| | - Jiaqing Chen
- Department of Environmental Engineering, Beijing Institute of Petrochemical Technology, Beijing, China
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25
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Wade AH, Morra MJ, Smith B, Popova I. Yellow and oriental mustard seed lecithin content and composition. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.103819] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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26
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Farias CBB, Almeida FC, Silva IA, Souza TC, Meira HM, Soares da Silva RDCF, Luna JM, Santos VA, Converti A, Banat IM, Sarubbo LA. Production of green surfactants: Market prospects. ELECTRON J BIOTECHN 2021. [DOI: 10.1016/j.ejbt.2021.02.002] [Citation(s) in RCA: 58] [Impact Index Per Article: 19.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023] Open
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27
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El-Laithy HM, Youssef A, El-Husseney SS, El Sayed NS, Maher A. Enhanced alveo pulmonary deposition of nebulized ciclesonide for attenuating airways inflammations: a strategy to overcome metered dose inhaler drawbacks. Drug Deliv 2021; 28:826-843. [PMID: 33928836 PMCID: PMC8812587 DOI: 10.1080/10717544.2021.1905747] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023] Open
Abstract
Ciclesonide (CIC), an inhaled corticosteroid for bronchial asthma is currently available as metered dose inhaler (CIC–MDI) which possesses a major challenge in the management of the elderly, critically ill patients and children. In this work, nebulized CIC nano-structure lipid particles (CIC-NLPs) were prepared and evaluated for their deep pulmonary delivery and cytotoxicity to provide additional clinical benefits to patients in controlled manner and lower dose. The bio-efficacy following nebulization in ovalbumin (OVA) induced asthma Balb/c mice compared to commercial (CIC–MDI) was also assessed. The developed NLPs of 222.6 nm successfully entrapped CIC (entrapment efficiency 93.3%) and exhibited favorable aerosolization efficiency (mass median aerodynamic diameter (MMAD) 2.03 μm and fine particle fraction (FPF) of 84.51%) at lower impactor stages indicating deep lung deposition without imparting any cytotoxic effect up to a concentration of 100 μg/ml. The nebulization of 40 µg dose of the developed CIC-NLPs revealed significant therapeutic impact in the mitigation of the allergic airways inflammations when compared to 80 µg dose of the commercial CIC–MDI inhaler (Alvesco®). Superior anti-inflammatory and antioxidative stress effects characterized by significant decrease (p< .0001) in inflammatory cytokines IL-4 and 13, serum IgE levels, malondialdehyde (MDA), nitric oxide (NO), TNF-α, and activated nuclear factor-κB (NF-κB) activity were obvious with concomitant increase in superoxide dismutase (SOD) activity. Histological examination with inhibition of inflammatory cell infiltration in the respiratory tract was correlated well with observed biochemical improvement.
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Affiliation(s)
- Hanan M El-Laithy
- Department of Pharmaceutics and Industrial Pharmacy, Faculty of Pharmacy, Cairo University, Cairo, Egypt.,Department of Pharmaceutics and Industrial Pharmacy, Faculty of Pharmacy, October University for Modern Sciences and Arts (MSA), Cairo, Egypt
| | - Amal Youssef
- Department of Pharmaceutics, Egyptian Drug Authority, Cairo, Egypt
| | | | - Nesrine S El Sayed
- Department of Pharmacology and Toxicology, Faculty of Pharmacy, Cairo University, Cairo, Egypt
| | - Ahmed Maher
- Department of Biochemistry, Faculty of Pharmacy, October University for Modern Sciences and Arts (MSA), Cairo, Egypt
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28
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Stability and rheology of canola protein isolate-stabilized concentrated oil-in-water emulsions. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106399] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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29
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Kadian D, Kumar A, Badgujar PC, Sehrawat R. Effect of homogenization and microfluidization on physicochemical and rheological properties of mayonnaise. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13661] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Drishti Kadian
- Department of Food Science and Technology National Institute of Food Technology Entrepreneurship and Management Sonepat Haryana India
| | - Anit Kumar
- Department of Food Science and Technology National Institute of Food Technology Entrepreneurship and Management Sonepat Haryana India
- Department of Food Technology School of Chemical Technology, Harcourt Butler Technical University Kanpur Uttar Pradesh India
| | - Prarabdh C. Badgujar
- Department of Food Science and Technology National Institute of Food Technology Entrepreneurship and Management Sonepat Haryana India
| | - Rachna Sehrawat
- Department of Food Process Engineering National Institute of Technology Rourkela Odisha India
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management Sonepat Haryana India
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30
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McClements DJ. Advances in edible nanoemulsions: Digestion, bioavailability, and potential toxicity. Prog Lipid Res 2020; 81:101081. [PMID: 33373615 DOI: 10.1016/j.plipres.2020.101081] [Citation(s) in RCA: 67] [Impact Index Per Article: 16.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2020] [Revised: 12/13/2020] [Accepted: 12/17/2020] [Indexed: 12/20/2022]
Abstract
The design, fabrication, and application of edible nanoemulsions for the encapsulation and delivery of bioactive agents has been a highly active research field over the past decade or so. In particular, they have been widely used for the encapsulation and delivery of hydrophobic bioactive substances, such as hydrophobic drugs, lipids, vitamins, and phytochemicals. A great deal of progress has been made in creating stable edible nanoemulsions that can increase the stability and efficacy of these bioactive agents. This article highlights some of the most important recent advances within this area, including increasing the water-dispersibility of bioactives, protecting bioactives from chemical degradation during storage, increasing the bioavailability of bioactives after ingestion, and targeting the release of bioactives within the gastrointestinal tract. Moreover, it highlights progress that is being made in creating plant-based edible nanoemulsions. Finally, the potential toxicity of edible nanoemulsions is considered.
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Affiliation(s)
- David Julian McClements
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA; Department of Food Science & Bioengineering, Zhejiang Gongshang University, 18 Xuezheng Street, Hangzhou, Zhejiang 310018, China.
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31
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Riquelme N, Robert P, Troncoso E, Arancibia C. Influence of the particle size and hydrocolloid type on lipid digestion of thickened emulsions. Food Funct 2020; 11:5955-5964. [PMID: 32609135 DOI: 10.1039/d0fo01202e] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Hydrocolloids are used as stabilizing agents in order to enhance the physical stability of emulsions during their storage. However, they can also play an important role in nutrient release and bioavailability. In this context, the aim of this research was to study the effect of the emulsion type and thickener type on the physical-structural changes and free fatty acid release during in vitro digestion. Oil-in-water emulsions were prepared with different particle sizes (CE: conventional emulsions and NE: nanoemulsions) and thickening agents (starch and xanthan gum). The experimental conditions of homogenization used allowed food emulsions to be obtained at the microscale and nanoscale, with particle sizes ranging among 3.2-3.4 μm and 78-107 nm for CE and NE, respectively. The addition of thickening agents (XG and ST) modified the physical properties of emulsions (particle size, zeta potential and stability) slightly, and thickened samples with similar viscosity were obtained. The kinetics of FFAs released during the in vitro intestinal digestion showed no significant differences (p > 0.05) in the digestion rate among samples; however, emulsion and thickener types decreased the final extent of free fatty acids, being more evident for those samples with starch. Xanthan gum kept the particle size of nanoemulsions stable during the oral and gastric phases, which promoted the release of FFAs during the intestinal phase. Therefore, xanthan gum could be used as a thickening agent of nanoemulsions exerting a minor impact on their lipid bioaccessibility.
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Affiliation(s)
- N Riquelme
- Departamento de Ciencia y Tecnología de los Alimentos, Facultad Tecnológica, Universidad de Santiago de Chile, Obispo Umaña 050, Estación Central, Chile.
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Ahmadi O, Jafarizadeh-Malmiri H. Intensification and optimization of the process for thyme oil in water nanoemulsions preparation using subcritical water and xanthan gum. Z PHYS CHEM 2020. [DOI: 10.1515/zpch-2020-0001] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
Intensified process based on subcritical water conditions (120 °C and 1.5 atm, for 2 h) was utilized to prepare thyme oil in water (O/W) nanoemulsions. In this technique, water and xanthan gum, as green solvent and natural microbial emulsifier, were utilized. Results of gas chromatography revealed that Thymol and Carvacrol were two main bioactive compounds of the extracted thyme oil. Effects of amounts of xanthan gum (0.05–0.25 g) and thyme essential oil (0.2–0.8 mL) on size of oil nanodroplets and polydispersity index (PDI) of the resulted nanoemulsions were evaluated using response surface methodology. Results demonstrated that the produced thyme O/W nanoemulsion by 0.242 mL thyme oil and 0.140 g xanthan gum had smallest average nanodroplet size (150 nm) and PDI (0.088). Furthermore, monodispersed and spherical in shape thyme oil nanodroplets were provided in the nanoemulsion using these optimal conditions with zeta potential value of −10.1 mV and antioxidant activity of 17.4%. Results also indicated that this prepared nanoemulsion had high fungicidal and bactericidal activities toward Penicillium digitatum and Escherichia coli, respectively.
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Affiliation(s)
- Omid Ahmadi
- Faculty of Chemical Engineering , Sahand University of Technology , Tabriz , Islamic Republic of Iran
| | - Hoda Jafarizadeh-Malmiri
- Faculty of Chemical Engineering , Sahand University of Technology , Tabriz , Islamic Republic of Iran
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Silva IA, Veras BO, Ribeiro BG, Aguiar JS, Campos Guerra JM, Luna JM, Sarubbo LA. Production of cupcake-like dessert containing microbial biosurfactant as an emulsifier. PeerJ 2020; 8:e9064. [PMID: 32351793 PMCID: PMC7183308 DOI: 10.7717/peerj.9064] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2020] [Accepted: 04/05/2020] [Indexed: 12/27/2022] Open
Abstract
This work describes the application of the biosurfactant from Candida bombicola URM 3718 as a meal additive like cupcake. The biosurfactant was produced in a culture medium containing 5% sugar cane molasses, 5% residual soybean oil and 3% corn steep liquor. The surface and interfacial tension of the biosurfactant were 30.790 ± 0.04 mN/m and 0.730 ± 0.05 mN/m, respectively. The yield in isolated biosurfactant was 25 ± 1.02 g/L and the CMC was 0.5 g/L. The emulsions of the isolated biosurfactant with vegetable oils showed satisfactory results. The microphotographs of the emulsions showed that increasing the concentration of biosurfactant decreased the oil droplets, increasing the stability of the emulsions. The biosurfactant was incorporated into the cupcake dessert formulation, replacing 50%, 75% and 100% of the vegetable fat in the standard formulation. Thermal analysis showed that the biosurfactant is stable for cooking cupcakes (180 °C). The biosurfactant proved to be promising for application in foods low in antioxidants and did not show cytotoxic potential in the tested cell lines. Cupcakes with biosurfactant incorporated in their dough did not show significant differences in physical and physical–chemical properties after baking when compared to the standard formulation. In this way, the biosurfactant has potential for application in the food industry as an emulsifier for flour dessert.
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Affiliation(s)
- Ivison A Silva
- Universidade Federal de Pernambuco, Recife, Pernambuco, Brazil.,Instituto Avançado de Tecnologia e Inovação (IATI), Recife, Pernambuco, Brazil
| | - Bruno O Veras
- Universidade Federal de Pernambuco, Recife, Pernambuco, Brazil
| | | | | | | | - Juliana M Luna
- Instituto Avançado de Tecnologia e Inovação (IATI), Recife, Pernambuco, Brazil.,Universidade Católica de Pernambuco, Recife, Pernambuco, Brazil
| | - Leonie A Sarubbo
- Instituto Avançado de Tecnologia e Inovação (IATI), Recife, Pernambuco, Brazil.,Universidade Católica de Pernambuco, Recife, Pernambuco, Brazil
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Salminen H, Bischoff S, Weiss J. Formation and stability of emulsions stabilized by Quillaja saponin-egg lecithin mixtures. J Food Sci 2020; 85:1213-1222. [PMID: 32249411 DOI: 10.1111/1750-3841.15104] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2019] [Revised: 02/03/2020] [Accepted: 02/14/2020] [Indexed: 11/27/2022]
Abstract
Knowledge of binary emulsifiers' influence on the formation and stability of emulsion-based products is still limited. The aim of this study was to investigate the emulsifying properties of Quillaja saponin-egg lecithin mixtures at different concentration ratios (r = 5:0, 4:1, 3:2, 2:3, 1:4, and 0:5) with total emulsifier concentration set to 0.5% or 1.0% (w/w). For this, oil-in-water emulsions (10% oil, pH 7) were prepared via high-pressure homogenization. Furthermore, emulsion stability against different environmental stresses was tested. All the binary emulsifier mixtures formed submicron sized emulsions upon homogenization. The most stable emulsions among the mixed emulsifiers were obtained at low Quillaja saponin concentration at r = 1:4 that showed similar physical stability over time to emulsions stabilized by Quillaja saponins and egg lecithin alone. The data suggested that the mixtures of Quillaja saponins and egg lecithins built mixed interfacial layers that were prone to changes over time. Emulsions stabilized by the binary mixtures were in general less stable against changes in pH and ionic strength than the emulsions stabilized by the individual emulsifiers. An exception were the emulsions at r = 1:4 that showed improved stability at pH 2 over the phase separated Quillaja saponin-stabilized emulsions at the same pH. Moreover, all the emulsions were heat stable up to 90 °C. On the other hand, none of the emulsions were stable upon freeze-thawing. These results increase our understanding of technofunctionality of binary emulsifier systems. PRACTICAL APPLICATION: Food-grade and natural emulsifier mixtures composed of Quillaja saponins and egg lecithin may be used in selected emulsion-based food or personal care product applications to replace synthetic surfactants due to issues with consumer acceptance and regulatory restrictions.
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Affiliation(s)
- Hanna Salminen
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstraße 21/25, Stuttgart, 70599, Germany
| | - Sonja Bischoff
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstraße 21/25, Stuttgart, 70599, Germany
| | - Jochen Weiss
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstraße 21/25, Stuttgart, 70599, Germany
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Riquelme N, Sepúlveda C, Arancibia C. Influence of Ternary Emulsifier Mixtures on Oxidative Stability of Nanoemulsions Based on Avocado Oil. Foods 2020; 9:E42. [PMID: 31947752 PMCID: PMC7022498 DOI: 10.3390/foods9010042] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2019] [Revised: 12/31/2019] [Accepted: 01/01/2020] [Indexed: 12/20/2022] Open
Abstract
The aim of this work was to study the effect of two emulsifiers (M1: SL-soy lecithin, Tw80-Tween 80 and CasCa-calcium caseinate and M2: SL-soy lecithin, Tw80-Tween 80 and SE-sucrose esters) on the oxidative stability of avocado oil-based nanoemulsions. Oil-in-water nanoemulsions were prepared using 3.6% w/w of two emulsifier mixtures, which were optimized by mixture experimental design in order to minimize particle size (PS) and polydispersity index (PdI). Then, the oxidative stability of nanoemulsions was evaluated through both an induction period and a quantification of hydroperoxides and thiobarbituric acid reactive species (TBARs) under accelerated storage conditions. The simplex-centroid mixture design showed that PS and PdI varied when proportions of different emulsifiers were modified, obtaining an optimized concentration for each mixture of: 85% SL, 10% Tw80 and 5%CasCa (M1) and 85% SL, 7.4% Tw80 and 7.6% SE (M2) that produced nanoemulsions with PS ~116 nm and PdI < 0.2. Nanoemulsions elaborated with M1 and M2 presented similar particle characteristics and physical stability to the control sample with Tw80. However, M1 nanoemulsions were more stable against lipid oxidation, since they showed the highest induction period and lower formation of hydroperoxides and TBARs during storage.
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Affiliation(s)
- Natalia Riquelme
- Food Science and Technology Department, Technological Faculty, Universidad de Santiago de Chile, Obispo Umaña 050, Estación Central 9170201, Chile; (N.R.); (C.S.)
- Food Science and Chemical Technology Department, Universidad de Chile, Santos Dumont 964, Independencia 8380494, Chile
| | - Camila Sepúlveda
- Food Science and Technology Department, Technological Faculty, Universidad de Santiago de Chile, Obispo Umaña 050, Estación Central 9170201, Chile; (N.R.); (C.S.)
| | - Carla Arancibia
- Food Science and Technology Department, Technological Faculty, Universidad de Santiago de Chile, Obispo Umaña 050, Estación Central 9170201, Chile; (N.R.); (C.S.)
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Sultan R, Aslam A, Tipu MY, Rehman HU, Anjum A, Krull W, Kumosani T, Shaib H, Barbour EK. Appraisal of a new patented method for control of chicken coccidiosis. JOURNAL OF APPLIED ANIMAL RESEARCH 2019. [DOI: 10.1080/09712119.2019.1694028] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Affiliation(s)
- Rizwana Sultan
- Department of Pathology, Faculty of Veterinary Science, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Asim Aslam
- Department of Pathology, Faculty of Veterinary Science, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Muhammad Yasin Tipu
- Department of Pathology, Faculty of Veterinary Science, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Habib ur Rehman
- Department of Physiology, Faculty of Bio-Sciences, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Ahsan Anjum
- Department of Pathology, Faculty of Veterinary Science, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Werner Krull
- Department of Research & Development, Opticon Hygiene Consulting GmbH, St. Gallen, Switzerland
| | - Taha Kumosani
- Department of Biochemistry, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Houssam Shaib
- Faculty of Agricultural and Food Sciences, American University of Beirut, Beirut, Lebanon
| | - Elie K. Barbour
- Department of Research & Development, Opticon Hygiene Consulting GmbH, St. Gallen, Switzerland
- Department of Biochemistry, King Abdulaziz University, Jeddah, Saudi Arabia
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Artiga-Artigas M, Montoliu-Boneu J, Salvia-Trujillo L, Martín-Belloso O. Factors affecting the formation of highly concentrated emulsions and nanoemulsions. Colloids Surf A Physicochem Eng Asp 2019. [DOI: 10.1016/j.colsurfa.2019.123577] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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Riquelme N, Zúñiga R, Arancibia C. Physical stability of nanoemulsions with emulsifier mixtures: Replacement of tween 80 with quillaja saponin. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.05.067] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Valoppi F, Maina N, Allén M, Miglioli R, Kilpeläinen PO, Mikkonen KS. Spruce galactoglucomannan-stabilized emulsions as essential fatty acid delivery systems for functionalized drinkable yogurt and oat-based beverage. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03273-5] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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40
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Xu X, Sun Q, McClements DJ. Enhancing the formation and stability of emulsions using mixed natural emulsifiers: Hydrolyzed rice glutelin and quillaja saponin. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.11.020] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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Reichert CL, Salminen H, Weiss J. Quillaja Saponin Characteristics and Functional Properties. Annu Rev Food Sci Technol 2019; 10:43-73. [DOI: 10.1146/annurev-food-032818-122010] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Consumer concerns about synthetically derived food additives have increased current research efforts to find naturally occurring alternatives. This review focuses on a group of natural surfactants, the Quillaja saponins, that can be extracted from the Quillaja saponaria Molina tree. Quillaja saponins are triterpenoid saponins comprising a hydrophobic quillaic acid backbone and hydrophilic sugar moieties. Commercially available Quillaja saponin products and their composition and properties are described, and the technofunctionality of Quillaja saponins in a variety of food, cosmetic, and pharmaceutical product applications is discussed. These applications make use of the biological and interfacial activities of Quillaja saponins and their ability to form and stabilize colloidal structures such as emulsions, foams, crystallized lipid particles, heteroaggregates, and micelles. Further emphasis is given to the complexation and functional properties of Quillaja saponins with other cosurfactants to create mixed surfactant systems, an approach that has the potential to facilitate new interfacial structures and novel functionalities.
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Affiliation(s)
- Corina L. Reichert
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, 70599 Stuttgart, Germany
| | - Hanna Salminen
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, 70599 Stuttgart, Germany
| | - Jochen Weiss
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, 70599 Stuttgart, Germany
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Nejatian M, Abbasi S. Formation of concentrated triglyceride nanoemulsions and nanogels: natural emulsifiers and high power ultrasound. RSC Adv 2019; 9:28330-28344. [PMID: 35529609 PMCID: PMC9071143 DOI: 10.1039/c9ra04761a] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2019] [Accepted: 08/23/2019] [Indexed: 11/21/2022] Open
Abstract
The fabrication of concentrated nanoemulsions provides potential advantages such as loading capacity enhancement, storage and transportation costs reduction, and creation of novel textures. The current study investigated the capability of high power ultrasound on nanoemulsification of high concentration triglyceride using various natural emulsifiers (saponin, whey protein isolate, lecithin and sucrose monopalmitate). The impact of the emulsifier concentration (up to 6 wt%), oil content (up to 60 wt%) and exposure to sonication (up to 33 min) on the droplet size distribution, physical stability and rheological properties were evaluated. Regarding the dilute nanoemulsion (10 wt% oil), droplet size was inversely correlated with the concentration of emulsifiers, however only by using saponin (2 wt%) the droplet size was in nano range (d < 200 nm). The concentrated nanoemulsions (20–50 wt%) were also fabricated under sonication (15 min at saponin-to-oil ratio 2 : 10 w/w%). They also presented shear-thinning behavior with relatively low consistency coefficients. Surprisingly, the one with 60 wt% oil was easily converted to viscoelastic gel upon 3 min sonication. Owing to such characteristics, they could have potential applicability in formulation of soft foods, creams, sauces, salad dressings, pastes, lotions, cosmetics and pharmaceuticals. The capability of ultrasonication and natural emulsifiers on nano-emulsification and nano-gelation of concentrated triglyceride oil was verified.![]()
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Affiliation(s)
- Mohammad Nejatian
- Food Colloids and Rheology Lab
- Department of Food Science & Technology
- Faculty of Agriculture
- Tarbiat Modares University
- Tehran
| | - Soleiman Abbasi
- Food Colloids and Rheology Lab
- Department of Food Science & Technology
- Faculty of Agriculture
- Tarbiat Modares University
- Tehran
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Li Y, Jin H, Sun X, Sun J, Liu C, Liu C, Xu J. Physicochemical Properties and Storage Stability of Food Protein-Stabilized Nanoemulsions. NANOMATERIALS 2018; 9:nano9010025. [PMID: 30585224 PMCID: PMC6359652 DOI: 10.3390/nano9010025] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/29/2018] [Revised: 12/17/2018] [Accepted: 12/18/2018] [Indexed: 01/01/2023]
Abstract
This study investigated the preparation and properties of corn oil nanoemulsions stabilized by peanut protein isolate (PPI), rice bran protein isolate (RBPI), soybean protein isolate (SPI), and whey protein isolate (WPI). The mean droplet diameter of four protein-stabilized nanoemulsions prepared via ultrasound method was less than 245 nm. PPI-stabilized nanoemulsions showed better stability for 4 weeks, while the mean droplet diameter of RBPI-stabilized nanoemulsions had exceeded 1000 nm during the third week of storage. Fourier transform infrared and interfacial tension (IT) analysis showed that the higher level of disordered structure and lower IT of proteins made the stability of nanoemulsions better. Moreover, bivariate correlation analysis discovered that α-helix (p < 0.01) and β-turn (p < 0.05) of proteins were related to the mean droplet diameter of nanoemulsions, the random coil (p < 0.05) was related to the zeta potential of nanoemulsions. This study provided new idea for the relationship between the structure of protein and properties of protein-stabilized nanoemulsions.
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Affiliation(s)
- Yangyang Li
- College of Science, Northeast Agricultural University, Harbin 150030, Heilongjiang, China.
| | - Hua Jin
- College of Science, Northeast Agricultural University, Harbin 150030, Heilongjiang, China.
| | - Xiaotong Sun
- College of Science, Northeast Agricultural University, Harbin 150030, Heilongjiang, China.
| | - Jingying Sun
- College of Science, Northeast Agricultural University, Harbin 150030, Heilongjiang, China.
| | - Chang Liu
- College of Science, Northeast Agricultural University, Harbin 150030, Heilongjiang, China.
| | - Chunhong Liu
- College of Science, Northeast Agricultural University, Harbin 150030, Heilongjiang, China.
| | - Jing Xu
- College of Science, Northeast Agricultural University, Harbin 150030, Heilongjiang, China.
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Dai L, Wei Y, Sun C, Mao L, McClements DJ, Gao Y. Development of protein-polysaccharide-surfactant ternary complex particles as delivery vehicles for curcumin. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.06.052] [Citation(s) in RCA: 103] [Impact Index Per Article: 17.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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45
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Li Z, Dai L, Wang D, Mao L, Gao Y. Stabilization and Rheology of Concentrated Emulsions Using the Natural Emulsifiers Quillaja Saponins and Rhamnolipids. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:3922-3929. [PMID: 29595971 DOI: 10.1021/acs.jafc.7b05291] [Citation(s) in RCA: 43] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Concentrated emulsions are widely used in the cosmetic, personal-care, and food industries to reduce storage and transportation costs and to provide desirable characteristics. The current study aimed to produce concentrated emulsions (50 wt % oil) using two natural emulsifiers, quillaja saponins and rhamnolipids. The impacts of emulsifier concentrations on the particle sizes, rheological properties, and stabilities of concentrated emulsions were evaluated. Emulsion particle sizes were negatively correlated with the concentrations of both quillaja saponins and rhamnolipids, and rhamnolipids were more effective in producing smaller droplets. Both emulsifiers formed stable concentrated emulsions against a series of environmental stresses, including various temperatures (30-90 °C), salt concentrations (≤200 mM NaCl), and pHs (pH 5-8). The rheology tests suggested that concentrated emulsions stabilized by quillaja saponins or rhamnolipids presented shear-thinning behaviors and had relatively low consistency coefficients.
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Affiliation(s)
- Ziqian Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering , China Agricultural University , Beijing 100083 , PR China
| | - Lei Dai
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering , China Agricultural University , Beijing 100083 , PR China
| | - Di Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering , China Agricultural University , Beijing 100083 , PR China
| | - Like Mao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering , China Agricultural University , Beijing 100083 , PR China
| | - Yanxiang Gao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering , China Agricultural University , Beijing 100083 , PR China
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46
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Peng S, Li Z, Zou L, Liu W, Liu C, McClements DJ. Improving curcumin solubility and bioavailability by encapsulation in saponin-coated curcumin nanoparticles prepared using a simple pH-driven loading method. Food Funct 2018. [PMID: 29517797 DOI: 10.1039/c7fo01814b] [Citation(s) in RCA: 118] [Impact Index Per Article: 19.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Abstract
Curcumin is a bioactive phytochemical that can be utilized as a nutraceutical or pharmaceutical in functional foods, supplements, and medicines. However, the application of curcumin as a nutraceutical in commercial food and beverage products is currently limited by its low water-solubility, chemical instability, and poor oral bioavailability. In this study, all-natural colloidal delivery systems were developed to overcome these challenges, which consisted of saponin-coated curcumin nanoparticles formed using a pH-driven loading method. The physicochemical and structural properties of the curcumin nanoparticles formed using this process were characterized, including particle size distribution, surface potential, morphology, encapsulation efficiency, and loading capacity. Fourier transform infrared spectroscopy and X-ray diffraction indicated that curcumin was present in the nanoparticles in an amorphous form. The curcumin nanoparticles were unstable to aggregation at low pH values (<3) and high NaCl concentrations (>200 mM), which was attributed to a reduction in electrostatic repulsion between them. However, they were stable at higher pH values (3 to 8) and lower NaCl levels (0 to 200 mM), due to a stronger electrostatic repulsion between them. They also exhibited good stability during refrigerated storage (4 °C) or after conversion into a powdered form (lyophilized). A simulated gastrointestinal tract study demonstrated that the in vitro bioaccessibility was around 3.3-fold higher for curcumin nanoparticles than for free curcumin. Furthermore, oral administration to Sprague Dawley rats indicated that the in vivo bioavailability was around 8.9-fold higher for curcumin nanoparticles than for free curcumin. These results have important implications for the development of curcumin-enriched functional foods, supplements, and drugs.
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Affiliation(s)
- Shengfeng Peng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, PR China.
| | - Ziling Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, PR China. and School of Life Science, Jiangxi Science and Technology Normal University, Nanchang, 330013, Jiangxi, PR China
| | - Liqiang Zou
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, PR China.
| | - Wei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, PR China.
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, PR China.
| | - David Julian McClements
- Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA.
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Nanosystems in Edible Coatings: A Novel Strategy for Food Preservation. Int J Mol Sci 2018; 19:ijms19030705. [PMID: 29494548 PMCID: PMC5877566 DOI: 10.3390/ijms19030705] [Citation(s) in RCA: 99] [Impact Index Per Article: 16.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2018] [Revised: 01/28/2018] [Accepted: 02/24/2018] [Indexed: 11/17/2022] Open
Abstract
Currently, nanotechnology represents an important tool and an efficient option for extending the shelf life of foods. Reducing particle size to nanometric scale gives materials distinct and improved properties compared to larger systems. For food applications, this technology allows the incorporation of hydrophilic and lipophilic substances with antimicrobial and antioxidant properties that can be released during storage periods to increase the shelf life of diverse products, including whole and fresh-cut fruits and vegetables, nuts, seeds, and cheese, among others. Edible coatings are usually prepared with natural polymers that are non-toxic, economical, and readily available. Nanosystems, in contrast, may also be prepared with biodegradable synthetic polymers, and liquid and solid lipids at room temperature. In this review, recent developments in the use of such nanosystems as nanoparticles, nanotubes, nanocomposites, and nanoemulsions, are discussed critically. The use of polymers as the support matrix for nanodispersions to form edible coatings for food preservation is also analyzed, but the central purpose of the article is to describe available information on nanosystems and their use in different food substrates to help formulators in their work.
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Liu X, Liu YY, Guo J, Yin SW, Yang XQ. Microfluidization initiated cross-linking of gliadin particles for structured algal oil emulsions. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.07.001] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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Anvari M, Joyner Melito HS. Effect of fish gelatin-gum arabic interactions on structural and functional properties of concentrated emulsions. Food Res Int 2017; 102:1-7. [PMID: 29195927 DOI: 10.1016/j.foodres.2017.09.085] [Citation(s) in RCA: 38] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2017] [Revised: 09/26/2017] [Accepted: 09/27/2017] [Indexed: 01/31/2023]
Abstract
Concentrated emulsions containing both proteins and polysaccharides are the basis for many commercial products; however, the effects of protein-polysaccharide interactions on the functional properties of these complex systems are often poorly understood from a fundamental standpoint. Hence, the objective of this study was to determine the effects of fish gelatin (FG)-gum arabic (GA) complexation at different aqueous phase pH (3.6, 5.0, and 9.0) on concentrated emulsion structure-function relationships. Concentrated emulsions were prepared using FG-GA mixtures and characterized by rheometry and confocal scanning laser microscopy (CSLM). CSLM images showed that all samples were O/W emulsions; emulsions with lower pH showed smaller oil droplets, greater homogeneity in size distribution, and higher stability. This was attributed to an increased number of FG-GA complexes in the emulsification. Electrostatic attractive interactions and charge neutralization created biopolymer associations with increased emulsification capacity. Samples with FG-GA mixtures at lower pH showed higher elastic moduli under small deformation and exhibited greater deviation between apparent and complex viscosities under the Cox-Merz rule, indicating increased gel network extension and greater intermolecular connectivity between adsorbed layers of adjacent oil droplets. These results can be used to incorporate protein-polysaccharide complexes as a suitable emulsifier in materials comprising concentrated emulsions.
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Affiliation(s)
- Mohammad Anvari
- School of Food Science, University of Idaho, 875 Perimeter Dr., MS 2312, Moscow, ID 83844, United States
| | - Helen S Joyner Melito
- School of Food Science, University of Idaho, 875 Perimeter Dr., MS 2312, Moscow, ID 83844, United States.
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