Physicochemical properties of fish oil in water multilayer emulsions prepared by a mixture of whey protein isolate and water-soluble fraction of Farsi gum

Encapsulation of grape seed oil in oil-in-water emulsion using multilayer technology: Investigation of physical stability, physicochemical and oxidative properties of emulsions under the influence of the number of layers

Many studies have shown that grape seed oil (GSO) is one of the vegetable fats that are plentiful in essential fatty acids and can be used as a fat substitute or to modify fat in food products to reduce saturated fatty acids. However, due to its low solubility and high sensitivity to oxidation, it is necessary to develop delivery systems that can distribute GSO in food more effectively. Recently, the preparation of emulsions using the layer-by-layer (LBL) method has many advantages in delivering lipid-soluble functional compounds. This research was used to check the formation of GSO oil-loaded primary, secondary and tertiary multilayer emulsions stabilized by mixture of anionic gelatin, cationic chitosan, and anionic basil seed gum (BSG) as the aqueous phase at pH 5, prepared using a layer-by-layer electrostatic deposition technique. Multilayer emulsions prepared by GSO and a mixture of gelatin, chitosan, and BSG as the aqueous phase at pH 5. Finally, the effect of the number of layers on the physicochemical properties (particle size, viscosity, turbidity, refractive index, and physical stability) and oxidative stability (peroxide value, thiobarbituric acid value, and fatty acid profile) during the storage time (30 days) at two temperatures 25 °C & 4 °C was investigated. Also, the zeta potential and Fourier transform infrared spectroscopy (FTIR) of mono-layer and multi-layer emulsions were investigated. The results revealed that by increasing the number of layers of multi-layer emulsion of GSO, the stability has improved. Thus, the tertiary emulsion has been more effective than the other two emulsions in maintaining the physicochemical characteristics and stability over time (P < 0.001). Morphological characterization and FTIR spectroscopy results confirmed that gelatin, chitosan, and BSG were successfully loaded into the LBL emulsions. This study can improve the original percept of multilayer emulsions and promulgate their potential applications for the entire encapsulation of essential fatty acids to enrich and prevent peroxide attack.

Encapsulated Microstructures of Beneficial Functional Lipids and Their Applications in Foods and Biomedicines

Beneficial functional lipids are essential nutrients for the growth and development of humans and animals, which nevertheless possess poor chemical stability because of heat/light-sensitivity. Various encapsulation technologies have been developed to protect these nutrients against adverse factors. Different microstructures are exhibited through different encapsulation methods, which influence the encapsulation efficiency and release behavior at the same time. This review summarizes the effects of preparation methods and process parameters on the microstructures of capsules at first. The mechanisms of the different microstructures on encapsulation efficiency and controlled release behavior of core materials are analyzed. Next, a comprehensive overview on the beneficial functional lipids capsules in the latest food and biomedicine applications are provided as well as the matching relationship between the microstructures of the capsules and applications are discussed. Finally, the remaining challenges and future possible directions that have potential interest are outlined. The purpose of this review is to convey the construction of beneficial functional lipids capsules and the function mechanism, a critical analysis on its current status and challenges, and opinions on its future development. This review is believed to promote communication among the food, pharmacy, agronomy, engineering, and nutrition industries.

Study on stability of grape seed oil/rice hydrolyzed protein emulsion

In this study, the stability mechanism of grape seed oil/rice hydrolyzed protein emulsion was studied. The grape seed oil (10% v/v) and rice hydrolyzed protein (2% w/v) were homogenized under high pressure to prepare the emulsion. It was observed by CLSM and Multiple light scatterometer that the emulsion had long-term storage stability, and the average particle size of droplets was 0.984–1.363 µm. ζ-potential ranged from −37.733 mV to −25.633 mV. It is found that the emulsion has strong resistance to temperature, ions and other environmental factors from the macroscopic and microscopic structure, and no emulsion stratification phenomenon occurs. The composite emulsion can be used in the field of food industry and fine chemical industry, which can provide nutrition and functionality of products, its research has certain value and has a wide space for development.

Protein-polysaccharide interactions for the fabrication of bioactive-loaded nanocarriers: Chemical conjugates and physical complexes

As unique biopolymeric architectures, covalently and electrostatically protein-polysaccharide (PRO-POL) systems can be utilized for bioactive delivery by virtue of their featured structures and unique physicochemical attributes. PRO-POL systems (i. e, microscopic /nano-dimensional multipolymer particles, molecularly conjugated vehicles, hydrogels/nanogels/oleogels/emulgels, biofunctional films, multilayer emulsion-based delivery systems, particles for Pickering emulsions, and multilayer coated liposomal nanocarriers) possess a number of outstanding attributes, like biocompatibility, biodegradability, and bioavailability with low toxicity that qualify them as powerful agents for the delivery of different bioactive ingredients. To take benefits from these systems, an in-depth understanding of the chemical conjugates and physical complexes of the PRO-POL systems is crucial. In this review, we offer a comprehensive study concerning the unique properties of covalently/electrostatically PRO-POL systems and introduce emerging platforms to fabricate relevant nanocarriers for encapsulation of bioactive components along with a subsequent sustained/controlled release.

The microstructure and physiochemical stability of Pickering emulsions stabilized by chitosan particles coating with sodium alginate: Influence of the ratio between chitosan and sodium alginate

The purpose of this study was to further improve the physiochemical stability of the chitosan (CS) particle-stabilized Pickering emulsion by coating with sodium alginate (SA). The effect of different mass ratios of CS and SA (1:0.5-1:2) on the microstructure, rheology and the stability of the emulsions were comprehensively evaluated by various methods such as optical microscope, scanning electron microscope, rheometer, and low-field nuclear magnetism. The multilayer emulsion with low content of SA (CS:SA = 1:0.5) presented bridging flocculation. If SA concentration was high (CS:SA = 1:1-1:2), the surface of the Pickering emulsion droplets was completely covered by the SA. At this time, multilayer emulsion droplets became stable due to strong electrostatic and/or steric repulsion. Too high SA concentration (CS:GA = 1:2) might also promote the accumulation of moisture. In addition, the CS/SA multilayer emulsion showed higher coalescence stability under different environmental treatments but its creaming stability and flocculation stability were still sensitive to pH (2, 4 and 10), temperature (4 °C and 80 °C) and ionic strength (300-500 mM). In all, the addition of the proper level SA (CS:GA = 1:1-1:2) could increase the stability of CS particle-stabilized Pickering emulsion.