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Makam RMM, Wan Omar WNN, Ahmad DABJ, Nor NUM, Shamjuddin A, Amin NAS. The potential of carboxylmethyl cellulose from empty fruit bunch as versatile material in food coating: A review. Carbohydr Polym 2024; 338:122194. [PMID: 38763709 DOI: 10.1016/j.carbpol.2024.122194] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2024] [Revised: 04/19/2024] [Accepted: 04/20/2024] [Indexed: 05/21/2024]
Abstract
The rising demand for food packaging has led to a growing interest in sustainable and eco-friendly food coatings. Carboxymethyl cellulose (CMC), being a versatile cellulose derivative produced from various lignocellulosic sources, has emerged in edible food coatings. This review evaluates the research trends on CMC production from empty fruit bunch (EFB) as a potential edible food coating material by systematic review approach. It explores sustainable pre-treatment for green cellulose and different CMC synthesis methods. The review compares CMC-based coatings to other materials, focusing on formulation processes, coating quality, safety, and commercial feasibility. The bibliometric analysis is performed to correlate food coating and CMC. As a result, the study discovered the rapid growth in research on edible food coatings made from CMC for various food industry applications. The green approach such as ozone pre-treatment appear as promising method for cellulose isolation from EFB to be used as raw material for CMC. The synthesis conditions of the treatment would affect the CMC characteristics and usage. Herein, utilizing CMC from cellulose EFB in coating formulation and on coated food shows different benefits. This review provides a road map for future research with potential to make important contributions to the food industry's long-term evolution.
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Affiliation(s)
- Raissa Michele Mba Makam
- Chemical Reaction Engineering Group (CREG), Faculty of Chemical and Energy Engineering, Universiti Teknologi Malaysia (UTM), 81310 UTM Johor Bahru, Johor, Malaysia
| | - Wan Nor Nadyaini Wan Omar
- Chemical Reaction Engineering Group (CREG), Faculty of Chemical and Energy Engineering, Universiti Teknologi Malaysia (UTM), 81310 UTM Johor Bahru, Johor, Malaysia
| | - Danish Akmal Bin Jihat Ahmad
- Chemical Reaction Engineering Group (CREG), Faculty of Chemical and Energy Engineering, Universiti Teknologi Malaysia (UTM), 81310 UTM Johor Bahru, Johor, Malaysia
| | - Nur Umisyuhada Mohd Nor
- Chemical Reaction Engineering Group (CREG), Faculty of Chemical and Energy Engineering, Universiti Teknologi Malaysia (UTM), 81310 UTM Johor Bahru, Johor, Malaysia
| | - Amnani Shamjuddin
- Chemical Reaction Engineering Group (CREG), Faculty of Chemical and Energy Engineering, Universiti Teknologi Malaysia (UTM), 81310 UTM Johor Bahru, Johor, Malaysia
| | - Nor Aishah Saidina Amin
- Chemical Reaction Engineering Group (CREG), Faculty of Chemical and Energy Engineering, Universiti Teknologi Malaysia (UTM), 81310 UTM Johor Bahru, Johor, Malaysia.
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2
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Sin GH, Hong SH, Goo YT, Jung HM, Lee S, Choi YW. Soft-capsule formulation of a re-esterified triglyceride omega-3 employing self-emulsifying technology and bioavailability evaluation in healthy volunteers. Heliyon 2023; 9:e20376. [PMID: 37767491 PMCID: PMC10520819 DOI: 10.1016/j.heliyon.2023.e20376] [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: 07/24/2023] [Revised: 09/19/2023] [Accepted: 09/20/2023] [Indexed: 09/29/2023] Open
Abstract
Despite the superior clinical efficacy of the re-esterified triglyceride (rTG) form compared to the ethylester form, few studies have been conducted on improving the bioavailability of the rTG form of omega-3 oil. The aim of study was to evaluate the effect of self emulsifying formulation on the improvement of bioavailability of rTG form of omega-3 oil. To develop a re-esterified triglyceride (rTG) soft capsule, an rTG-loaded self-emulsifying delivery system (SEDS) was designed using coconut oil, polysorbate 80, and lecithin. Candidate formulations were designed from a phase-diagram study and optimal SEDS formulations containing 85% of high omega-3 (ω-3) oils were screened from the evaluation of droplet size distribution, measurement of oil floating area and emulsion turbidity. The selected, optimized rTG SEDS formulation was filled into a soft capsule (NOVASEDS) and applied to a sequence-randomized, double-blind, single-dose, and two-way crossover clinical study (n = 44), and the the bioavailability of NOVASEDS was compared with that of a 'raw' rTG capsule (rTG OMEGA3) as control. The droplet size (D50) formed from the candidate formulations was approximately 30-45 μm, and the optimal formulation showed a unimodal particle distribution with the smallest oil floating area and small changes in turbidity after 24 h. Cmax and AUC from 0 to 24 h for NOVASEDS, calculated from docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA), and as the sum of DHA and EPA, were significantly higher (P < 0.05) than corresponding values for rTG OMEGA3. In conclusion, NOVASEDS formulated by SEDS technology enabled the manufacture of a high rTG payload soft capsule with improved bioavailability in human subjects.
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Affiliation(s)
| | | | - Yoon Tae Goo
- College of Pharmacy, Chung-Ang University, 84 Heuksuk-ro, Dongjak-gu, Seoul 06974, Republic of Korea
| | - Hyun Min Jung
- College of Pharmacy, Chung-Ang University, 84 Heuksuk-ro, Dongjak-gu, Seoul 06974, Republic of Korea
| | - Sangkil Lee
- College of Pharmacy, Chung-Ang University, 84 Heuksuk-ro, Dongjak-gu, Seoul 06974, Republic of Korea
| | - Young Wook Choi
- College of Pharmacy, Chung-Ang University, 84 Heuksuk-ro, Dongjak-gu, Seoul 06974, Republic of Korea
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3
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Siyar M, Lashkarbolooki M. Evaluation of the interfacial tension of binary surfactant mixtures and crude oil using the response surface method. J Mol Liq 2022. [DOI: 10.1016/j.molliq.2022.120253] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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4
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Shadloo A, Peyvandi K, Shojaeian A. How the CMC adjust the liquid mixture density and viscosity of non-ionic surfactants at various temperatures? J Mol Liq 2022. [DOI: 10.1016/j.molliq.2021.117971] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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5
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Wang M, Yan W, Zhou Y, Fan L, Liu Y, Li J. Progress in the application of lecithins in water-in-oil emulsions. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.10.019] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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6
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Influence of fatty alcohol mixing ratios on physicochemical properties of stearyl–cetyl–polysorbate 60–water ternary system: Insights from experiments and computer simulations. Colloid Polym Sci 2021. [DOI: 10.1007/s00396-021-04874-x] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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7
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The Effect of pH and Storage Temperature on the Stability of Emulsions Stabilized by Rapeseed Proteins. Foods 2021; 10:foods10071657. [PMID: 34359527 PMCID: PMC8303418 DOI: 10.3390/foods10071657] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2021] [Revised: 07/09/2021] [Accepted: 07/14/2021] [Indexed: 11/16/2022] Open
Abstract
Rapeseed press cake (RPC), the by-product of rapeseed oil production, contains proteins with emulsifying properties, which can be used in food applications. Proteins from industrially produced RPC were extracted at pH 10.5 and precipitated at pH 3 (RPP3) and 6.5 (RPP6.5). Emulsions were formulated at three different pHs (pH 3, 4.5, and 6) with soy lecithin as control, and were stored for six months at either 4 °C or 30 °C. Zeta potential and droplet size distribution were analyzed prior to incubation, and emulsion stability was assessed over time by a Turbiscan instrument. Soy lecithin had significantly larger zeta potential (−49 mV to 66 mV) than rapeseed protein (−19 mV to 20 mV). Rapeseed protein stabilized emulsions with smaller droplets at pH close to neutral, whereas soy lecithin was more efficient at lower pHs. Emulsions stabilized by rapeseed protein had higher stability during storage compared to emulsions prepared by soy lecithin. Precipitation pH during the protein extraction process had a strong impact on the emulsion stability. RPP3 stabilized emulsions with higher stability in pHs close to neutral, whereas the opposite was found for RPP6.5, which stabilized more stable emulsions in acidic conditions. Rapeseed proteins recovered from cold-pressed RPC could be a suitable natural emulsifier and precipitation pH can be used to monitor the stability in emulsions with different pHs.
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8
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Nanoemulsion Versus Microemulsion Systems for the Encapsulation of Beetroot Extract: Comparison of Physicochemical Characteristics and Betalain Stability. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-020-02562-2] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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9
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Volić MM, Obradović NS, Djordjević VB, Luković ND, Knežević-Jugović ZD, Bugarski BM. Design of biopolymer carriers enriched with natural emulsifiers for improved controlled release of thyme essential oil. J Food Sci 2020; 85:3833-3842. [PMID: 33084058 DOI: 10.1111/1750-3841.15499] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2020] [Revised: 08/18/2020] [Accepted: 09/23/2020] [Indexed: 11/30/2022]
Abstract
This work aims to characterize a novel system for thyme essential oil delivery based on the combination of natural emulsifiers (soy protein and soy lecithin) and alginate, produced using the extrusion technique. The formulations are optimized concerning alginate and soy protein concentrations (both 1 to 1.5 wt.%), and consequently lecithin amount, in order to achieve spherical beads in the range 2.0 to 2.3 mm and 1.2 to 1.4 mm, wet and dry, respectively. Fourier-transform infrared analysis was performed, proving that there are interactions between all components. Lecithin-soy protein synergistic combination improved entrapment efficiency of total polyphenols (for nearly 12%) and decreased thymol release in a simulated gastric solution for nearly 35%, in comparison with beads without lecithin. The addition of lecithin enhances the thermal properties of the polysaccharide-protein systems at 50 °C after 3 hr of heating. The mechanical stability of the biopolymer carriers is improved with lecithin addition and the elastic modulus varied from 80.06 to 123.7 kPa, depending on the formulation. Alginate/soy protein/lecithin are effective carriers for the encapsulation, protection, and controlled release of thyme essential oil. PRACTICAL APPLICATION: There is unfortunately growing human resistance to antibiotics. This work offers a novel system for effective protection and controlled release of thyme essential oil in the small intestine. The mechanical and thermal properties of the carrier were estimated as they indicate how the beads will be able to resist stress during their incorporation into food (i.e. cookies-mixing, baking). The proposed approach offers ''green advantage'' as arises from all-natural materials.
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Affiliation(s)
- Mina M Volić
- University of Belgrade, Innovation Center of Faculty of Technology and Metallurgy, Karnegijeva 4, Belgrade, 11000, Serbia
| | - Nataša S Obradović
- University of Belgrade, Innovation Center of Faculty of Technology and Metallurgy, Karnegijeva 4, Belgrade, 11000, Serbia
| | - Verica B Djordjević
- University of Belgrade, Faculty of Technology and Metallurgy, Karnegijeva 4, Belgrade, 11000, Serbia
| | - Nevena D Luković
- University of Belgrade, Faculty of Technology and Metallurgy, Karnegijeva 4, Belgrade, 11000, Serbia
| | - Zorica D Knežević-Jugović
- University of Belgrade, Faculty of Technology and Metallurgy, Karnegijeva 4, Belgrade, 11000, Serbia
| | - Branko M Bugarski
- University of Belgrade, Faculty of Technology and Metallurgy, Karnegijeva 4, Belgrade, 11000, Serbia
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Uncu AO, Uncu AT. A barcode-DNA analysis method for the identification of plant oil adulteration in milk and dairy products. Food Chem 2020; 326:126986. [PMID: 32407998 DOI: 10.1016/j.foodchem.2020.126986] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2019] [Revised: 05/02/2020] [Accepted: 05/03/2020] [Indexed: 11/19/2022]
Abstract
In the present work, a barcode-DNA analysis method is described for the detection of plant oil adulteration in milk and dairy products. The method relies on the fact that plant DNA should not be present in readily detectable amounts in a dairy product unless it contains undeclared plant material. Thus, a universal plant barcode is chosen as the target to be amplified from dairy samples. Accordingly, barcode PCR-CE (PCR-capillary electrophoresis) assays are described, which do not require preliminary information on the species source of the adulterant oil type. Two PCR-CE assays, one operating on the plastid trnL (UAA) intron and the other targeting its inner P6 loop in nested format, were shown to detect corn, soybean, rapeseed and sunflower oils in clarified butter, milk and yogurt. Both barcodes are robustly amplified with extremely conserved primers. While the intron provides the species discrimination ability, the P6 loop provides superior detection sensitivity.
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Affiliation(s)
- Ayse Ozgur Uncu
- Necmettin Erbakan University, Department of Biotechnology, Meram, Konya 42090, Turkey.
| | - Ali Tevfik Uncu
- Necmettin Erbakan University, Department of Molecular Biology & Genetics, Meram, Konya 42090, Turkey.
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Kumar V, Koyasseril-Yehiya TM, Thayumanavan S. Enzyme-Triggered Nanomaterials and Their Applications. ACTA ACUST UNITED AC 2020. [DOI: 10.1021/bk-2020-1355.ch007] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Affiliation(s)
- Vikash Kumar
- Department of Chemistry, University of Massachusetts Amherst, Amherst, Massachusetts 01003, United States
| | | | - Sankaran Thayumanavan
- Department of Chemistry, University of Massachusetts Amherst, Amherst, Massachusetts 01003, United States
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12
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Zheng Y, Guo Z, Zheng B, Zeng S, Zeng H. Insight into the formation mechanism of lotus seed starch-lecithin complexes by dynamic high-pressure homogenization. Food Chem 2020; 315:126245. [DOI: 10.1016/j.foodchem.2020.126245] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2019] [Revised: 12/13/2019] [Accepted: 01/16/2020] [Indexed: 12/20/2022]
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13
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Interplaying Effects of Wall and Core Materials on the Property and Functionality of Microparticles for Co-Encapsulation of Vitamin E with Coenzyme Q10. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02431-y] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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14
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Escudero N, Deive FJ, Sanromán MÁ, Álvarez MS, Rodríguez A. Design of eco-friendly aqueous two-phase systems for the efficient extraction of industrial finishing dyes. J Mol Liq 2019. [DOI: 10.1016/j.molliq.2019.04.011] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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15
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Velderrain-Rodríguez GR, Acevedo-Fani A, González-Aguilar GA, Martín-Belloso O. Encapsulation and stability of a phenolic-rich extract from mango peel within water-in-oil-in-water emulsions. J Funct Foods 2019. [DOI: 10.1016/j.jff.2019.02.045] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023] Open
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16
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Micellar Parameters of Aqueous Solutions of Tween 20 and 60 at Different Temperatures: Volumetric and Viscometric Study. COLLOIDS AND INTERFACES 2018. [DOI: 10.3390/colloids2030034] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Density, viscosity and speed of sound of aqueous solutions of nonionic surfactants such as polyoxyethylene (20) sorbitan monolaurate (Tween 20) and polyoxyethylene (20) sorbitan monostearate (Tween 60) at T = 293, 303 and 313 K are reported. From these measured values different parameters such as, for example, isentropic compressibility, molecular free length, acoustic impedance, primary hydration numbers and internal pressure have been calculated and employed to discuss molecular packing, structural alteration and molecular interactions. The variation in these parameters with temperature indicates that the mobility of surfactant molecules increases the disordered state of the liquid (surfactant + water) due to irregular packing of the molecules. Also, for Tween 20 solutions, more conversion to bulk water of the structured water molecules was observed, obtaining lower compressibilities and higher values of hydration numbers as well as internal pressure for a given T.
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17
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Ma P, Zeng Q, Tai K, He X, Yao Y, Hong X, Yuan F. Development of stable curcumin nanoemulsions: effects of emulsifier type and surfactant-to-oil ratios. Journal of Food Science and Technology 2018; 55:3485-3497. [PMID: 30150807 DOI: 10.1007/s13197-018-3273-0] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/15/2018] [Accepted: 05/28/2018] [Indexed: 01/24/2023]
Abstract
Curcumin, a natural polyphenolic compound, offers a wide range of pharmacological benefits such as antioxidant, anti-inflammatory and anti-cancer. The oil-in-water nanoemulsions containing curcumin were obtained by high pressure homogenization and effects of various emulsifiers (Tween-80, lecithin, whey protein isolate and acacia) and different surfactant-to-oil ratios (SOR) on physicochemical characteristics, physical stability and storage stability of curcumin loaded nanoemulsions were evaluated in this study. The result showed that smaller particle size, better physical and storage stabilities and higher curcumin content were found in curcumin loaded nanoemulsions stabilized with Tween-80 and lecithin. Compared with nanoemulsions prepared with lecithin, nanoemulsions fabricated with Tween-80 exhibited better uniformity and distribution as demonstrated by microscopic observations. It was found that SOR was positively correlated with particle size but negatively correlated with curcumin content in the emulsion droplets. Neither the emulsifier nor SOR values were found to have significant effects on zeta-potentials of the droplets. This result implied that curcumin loaded nanoemulsions prepared with Tween-80 and higher SOR values helped curcumin to achieve better physical stability and storage stability.
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Affiliation(s)
- Peihua Ma
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Box 112, No. 17 Qinghua East Road, Haidian District, Beijing, 100083 People's Republic of China
| | - Qinghan Zeng
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Box 112, No. 17 Qinghua East Road, Haidian District, Beijing, 100083 People's Republic of China
| | - Kedong Tai
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Box 112, No. 17 Qinghua East Road, Haidian District, Beijing, 100083 People's Republic of China
| | - Xiaoye He
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Box 112, No. 17 Qinghua East Road, Haidian District, Beijing, 100083 People's Republic of China
| | - Yanyu Yao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Box 112, No. 17 Qinghua East Road, Haidian District, Beijing, 100083 People's Republic of China
| | - Xiaofeng Hong
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Box 112, No. 17 Qinghua East Road, Haidian District, Beijing, 100083 People's Republic of China
| | - Fang Yuan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Box 112, No. 17 Qinghua East Road, Haidian District, Beijing, 100083 People's Republic of China
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18
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Dias SVE, Züge LCB, Santos AF, Scheer ADP. Effect of surfactants and gelatin on the stability, rheology, and encapsulation efficiency of W1
/O/W2
multiple emulsions containing avocado oil. J FOOD PROCESS ENG 2018. [DOI: 10.1111/jfpe.12684] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Affiliation(s)
- Sarah Vitorino Estevam Dias
- Graduate Program in Food Engineering; Federal University of Paraná, Centro Politécnico, Jardim das Américas, P.O. Box 19011; Curitiba Paraná 81531-980 Brazil
| | | | - Alexandre Ferreira Santos
- Department of Chemical Engineering; Federal University of Paraná, Centro Politécnico, Jardim das Américas, P.O. Box 19011; Curitiba Paraná 81531-980 Brazil
| | - Agnes de Paula Scheer
- Graduate Program in Food Engineering; Federal University of Paraná, Centro Politécnico, Jardim das Américas, P.O. Box 19011; Curitiba Paraná 81531-980 Brazil
- Department of Chemical Engineering; Federal University of Paraná, Centro Politécnico, Jardim das Américas, P.O. Box 19011; Curitiba Paraná 81531-980 Brazil
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19
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Arezoumand KS, Alizadeh E, Esmaeillou M, Ghasemi M, Alipour S, Pilehvar-Soltanahmadi Y, Zarghami N. The emu oil emulsified in egg lecithin and butylated hydroxytoluene enhanced the proliferation, stemness gene expression, and in vitro wound healing of adipose-derived stem cells. In Vitro Cell Dev Biol Anim 2018; 54:205-216. [DOI: 10.1007/s11626-018-0228-8] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2017] [Accepted: 01/04/2018] [Indexed: 12/13/2022]
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20
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Arancibia C, Riquelme N, Zúñiga R, Matiacevich S. Comparing the effectiveness of natural and synthetic emulsifiers on oxidative and physical stability of avocado oil-based nanoemulsions. INNOV FOOD SCI EMERG 2017. [DOI: 10.1016/j.ifset.2017.06.009] [Citation(s) in RCA: 43] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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21
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22
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Paula DDA, de Oliveira EB, de Carvalho Teixeira AVN, Soares ADS, Ramos AM. Double emulsions (W/O/W): physical characteristics and perceived intensity of salty taste. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13606] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Daniele de Almeida Paula
- Food Technology Department; Federal University of Viçosa (UFV); P.H. Rolfs Avenue, Campus Viçosa 36570-900 MG Brazil
| | - Eduardo Basílio de Oliveira
- Food Technology Department; Federal University of Viçosa (UFV); P.H. Rolfs Avenue, Campus Viçosa 36570-900 MG Brazil
| | | | - Ariana de Souza Soares
- Food Technology Department; Federal University of Viçosa (UFV); P.H. Rolfs Avenue, Campus Viçosa 36570-900 MG Brazil
| | - Afonso Mota Ramos
- Food Technology Department; Federal University of Viçosa (UFV); P.H. Rolfs Avenue, Campus Viçosa 36570-900 MG Brazil
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23
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Martins E, Poncelet D, Rodrigues RC, Renard D. Oil encapsulation in core-shell alginate capsules by inverse gelation II: comparison between dripping techniques using W/O or O/W emulsions. J Microencapsul 2017; 34:522-534. [PMID: 28792267 DOI: 10.1080/02652048.2017.1365963] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
In the first part of this article, it was described an innovative method of oil encapsulation from dripping-inverse gelation using water-in-oil (W/O) emulsions. It was noticed that the method of oil encapsulation was quite different depending on the emulsion type (W/O or oil-in-water (O/W)) used and that the emulsion structure (W/O or O/W) had a high impact on the dripping technique and the capsules characteristics. The objective of this article was to elucidate the differences between the dripping techniques using both emulsions and compare the capsule properties (mechanical resistance and release of actives). The oil encapsulation using O/W emulsions was easier to perform and did not require the use of emulsion destabilisers. However, capsules produced from W/O emulsions were more resistant to compression and showed the slower release of actives over time. The findings detailed here widened the knowledge of the inverse gelation and gave opportunities to develop new techniques of oil encapsulation.
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Affiliation(s)
| | - Denis Poncelet
- b Process Engineering for Environment and Food Laboratory , ONIRIS , Nantes , France
| | | | - Denis Renard
- c INRA UR 1268 Biopolymères Interactions Assemblages , Nantes , France
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24
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Züge LCB, Maieves HA, Silveira JLM, Silva VRD, Scheer ADP. Use of avocado phospholipids as emulsifier. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.01.013] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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25
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Martins E, Renard D, Adiwijaya Z, Karaoglan E, Poncelet D. Oil encapsulation in core–shell alginate capsules by inverse gelation. I: dripping methodology. J Microencapsul 2017; 34:82-90. [DOI: 10.1080/02652048.2017.1284278] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Evandro Martins
- Department of Process Engineering for Environment and Food Laboratory, ONIRIS, Nantes, France
| | - Denis Renard
- Department of Biopolymeres Interactions Assemblages, INRA UR 1268 Biopolymères Interactions Assemblages, Nantes, France
| | - Zenia Adiwijaya
- Department of Food Engineering, Iowa State University, IA, USA
| | - Emre Karaoglan
- Department of Process Engineering for Environment and Food Laboratory, ONIRIS, Nantes, France
| | - Denis Poncelet
- Department of Process Engineering for Environment and Food Laboratory, ONIRIS, Nantes, France
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26
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Enhancing omega-3 fatty acids nanoemulsion stability and in-vitro digestibility through emulsifiers. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2016.05.003] [Citation(s) in RCA: 68] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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27
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The Impact of Polyoxyethylene Sorbitan Surfactants in the Microstructure and Rheological Behaviour of Emulsions Made With Melted Fat From Cupuassu (Theobroma grandiflorum). J SURFACTANTS DETERG 2016. [DOI: 10.1007/s11743-016-1820-0] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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28
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Komaiko JS, McClements DJ. Formation of Food-Grade Nanoemulsions Using Low-Energy Preparation Methods: A Review of Available Methods. Compr Rev Food Sci Food Saf 2016; 15:331-352. [DOI: 10.1111/1541-4337.12189] [Citation(s) in RCA: 254] [Impact Index Per Article: 31.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2015] [Revised: 12/01/2015] [Accepted: 12/03/2015] [Indexed: 12/14/2022]
Affiliation(s)
- Jennifer S. Komaiko
- Biopolymers and Colloids Research Laboratory; Dept. of Food Science, Univ. of Massachusetts; Amherst MA 01003 U.S.A
| | - David Julian McClements
- Biopolymers and Colloids Research Laboratory; Dept. of Food Science, Univ. of Massachusetts; Amherst MA 01003 U.S.A
- Dept. of Biochemistry, Faculty of Science; King Abdulaziz Univ; P.O. Box 80203 Jeddah 21589 Saudi Arabia
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29
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Posocco P, Perazzo A, Preziosi V, Laurini E, Pricl S, Guido S. Interfacial tension of oil/water emulsions with mixed non-ionic surfactants: comparison between experiments and molecular simulations. RSC Adv 2016. [DOI: 10.1039/c5ra24262b] [Citation(s) in RCA: 77] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Smaller Span molecules occupy the free spaces between bulkier Tween molecules thus lowering interfacial tension as compared to those obtained for single surfactant systems.
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Affiliation(s)
- P. Posocco
- Molecular Simulation Engineering Laboratory (MOSE)
- Department of Engineering and Architecture (DEA)
- University of Trieste
- 34127 Trieste
- Italy
| | - A. Perazzo
- Department of Chemical
- Materials and Production Engineering
- University of Napoli Federico II
- 80125 Napoli
- Italy
| | - V. Preziosi
- Department of Chemical
- Materials and Production Engineering
- University of Napoli Federico II
- 80125 Napoli
- Italy
| | - E. Laurini
- Molecular Simulation Engineering Laboratory (MOSE)
- Department of Engineering and Architecture (DEA)
- University of Trieste
- 34127 Trieste
- Italy
| | - S. Pricl
- Molecular Simulation Engineering Laboratory (MOSE)
- Department of Engineering and Architecture (DEA)
- University of Trieste
- 34127 Trieste
- Italy
| | - S. Guido
- Department of Chemical
- Materials and Production Engineering
- University of Napoli Federico II
- 80125 Napoli
- Italy
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30
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Karthik P, Anandharamakrishnan C. Fabrication of a nutrient delivery system of docosahexaenoic acid nanoemulsions via high energy techniques. RSC Adv 2016. [DOI: 10.1039/c5ra12876e] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
A high energy nanoemulsification technique has been developed to encapsulate docosahexaenoic acid (DHA), with the major objective of enhancing its chemical and kinetic stability for a substantial storage period.
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Affiliation(s)
- P. Karthik
- Food Engineering Department
- CSIR-Central Food Technological Research Institute
- Mysore-570 020
- India
- AcSIR-Academy of Scientific and Innovative Research
| | - C. Anandharamakrishnan
- Food Engineering Department
- CSIR-Central Food Technological Research Institute
- Mysore-570 020
- India
- AcSIR-Academy of Scientific and Innovative Research
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31
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Igartúa DE, Calienni MN, Feas DA, Chiaramoni NS, Del Valle Alonso S, Prieto MJ. Development of Nutraceutical Emulsions as Risperidone Delivery Systems: Characterization and Toxicological Studies. J Pharm Sci 2015; 104:4142-4152. [DOI: 10.1002/jps.24636] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2015] [Revised: 08/14/2015] [Accepted: 08/17/2015] [Indexed: 11/06/2022]
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32
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Züge L, Silva V, Hamerski F, Ribani M, Gimenes M, Scheer A. Emulsifying Properties of Sericin Obtained from Hot Water Degumming Process. J FOOD PROCESS ENG 2015. [DOI: 10.1111/jfpe.12267] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- L.C.B. Züge
- Chemical Engineering Department; Federal University of Paraná; Francisco H. Santos St. 81531-990 Curitiba Paraná Brazil
| | - V.R. Silva
- Chemical Engineering Department; Federal University of Paraná; Francisco H. Santos St. 81531-990 Curitiba Paraná Brazil
| | - F. Hamerski
- Chemical Engineering Department; Federal University of Paraná; Francisco H. Santos St. 81531-990 Curitiba Paraná Brazil
| | - M. Ribani
- Technology Institute of Paraná; Curitiba Paraná Brazil
| | - M.L. Gimenes
- Chemical Engineering Department; State University of Maringá; Maringá Paraná Brazil
| | - A.P. Scheer
- Chemical Engineering Department; Federal University of Paraná; Francisco H. Santos St. 81531-990 Curitiba Paraná Brazil
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33
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Martins E, Renard D, Davy J, Marquis M, Poncelet D. Oil core microcapsules by inverse gelation technique. J Microencapsul 2014; 32:86-95. [DOI: 10.3109/02652048.2014.985342] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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34
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Nesterenko A, Drelich A, Lu H, Clausse D, Pezron I. Influence of a mixed particle/surfactant emulsifier system on water-in-oil emulsion stability. Colloids Surf A Physicochem Eng Asp 2014. [DOI: 10.1016/j.colsurfa.2014.05.044] [Citation(s) in RCA: 89] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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35
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Lv G, Wang F, Cai W, Zhang X. Characterization of the addition of lipophilic Span 80 to the hydrophilic Tween 80-stabilized emulsions. Colloids Surf A Physicochem Eng Asp 2014. [DOI: 10.1016/j.colsurfa.2014.01.066] [Citation(s) in RCA: 42] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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36
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Li Y, Zhang Z, Yuan Q, Liang H, Vriesekoop F. Process optimization and stability of d-limonene nanoemulsions prepared by catastrophic phase inversion method. J FOOD ENG 2013. [DOI: 10.1016/j.jfoodeng.2013.06.001] [Citation(s) in RCA: 46] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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