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Qiu C, Liu Y, Chen C, Lee YY, Wang Y. Effect of Diacylglycerol Crystallization on W/O/W Emulsion Stability, Controlled Release Properties and In Vitro Digestibility. Foods 2023; 12:4431. [PMID: 38137235 PMCID: PMC10743223 DOI: 10.3390/foods12244431] [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: 11/15/2023] [Revised: 12/01/2023] [Accepted: 12/06/2023] [Indexed: 12/24/2023] Open
Abstract
Water-in-oil-in-water (W/O/W) emulsions with high-melting diacylglycerol (DAG) crystals incorporated in the oil droplets were fabricated and the compositions were optimized to achieve the best physical stability. The stability against osmotic pressure, encapsulation efficiency and in vitro release profiles of both water- and oil-soluble bioactives were investigated. The presence of interfacial crystallized DAG shells increased the emulsion stability by reducing the swelling and shrinkage of emulsions against osmotic pressure and heating treatment. DAG crystals located at the inner water/oil (W1/O) interface and the gelation of the inner phase by gelatin helped reduce the oil droplet size and slow down the salt release rate. The DAG and gelatin-contained double emulsion showed improved encapsulation efficiency of bioactives, especially for the epigallocatechin gallate (EGCG) during storage. The double emulsions with DAG had a lower digestion rate but higher bioaccessibility of EGCG and curcumin after in vitro digestion. DAG-stabilized double emulsions with a gelled inner phase thus can be applied as controlled delivery systems for bioactives by forming robust interfacial crystalline shells.
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Affiliation(s)
- Chaoying Qiu
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China; (C.Q.); (C.C.)
| | - Yingwei Liu
- Hunan Edible Fungi Institute, Changsha 410013, China;
| | - Canfeng Chen
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China; (C.Q.); (C.C.)
| | - Yee Ying Lee
- School of Science, Monash University Malaysia, Bandar Sunway 47500, Selangor, Malaysia;
| | - Yong Wang
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China; (C.Q.); (C.C.)
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2
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Wang W, Sun R, Xia Q. Influence of gelation of internal aqueous phase on in vitro controlled release of W1/O/W2 double emulsions-filled alginate hydrogel beads. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2022.111246] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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3
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Zhu Y, Chen T, Cui Z. Multiple Pickering emulsions stabilized by the same particles with different extent of hydrophobization in situ. Front Chem 2022; 10:950932. [PMID: 36059875 PMCID: PMC9437249 DOI: 10.3389/fchem.2022.950932] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2022] [Accepted: 07/07/2022] [Indexed: 11/24/2022] Open
Abstract
Multiple emulsions are widely used in pharmaceuticals, foods, and cosmetics. However, those stabilized by surfactants with different HLB values are generally unstable due to the diffusion of the surfactants between inner and outer interfaces. Here, we report that multiple W/O/W emulsions can be prepared by using the same particles in combination with a surfactant of different concentrations. The less surface-active raw CaCO3 nanoparticles can be hydrophobized to surface-active in situ by adsorption of the anionic surfactant SDS, and the wettability of the particles can be controlled to be suitable for stabilizing both O/W and W/O Pickering emulsions by adjusting the surfactant concentration. With toluene as oil phase, the CaCO3 particles at 1.0 wt% tend to stabilize a W/O emulsion in the presence of 3 mm SDS in an aqueous solution, which can then be further dispersed in an aqueous phase with 1.0 wt% CaCO3 and SDS below 1 mm to form a W/O/W multiple emulsion. The effects of the ratio of W/O emulsion to the outer water phase and the preparation methods on stabilization of multiple emulsions were examined. With a ratio smaller than 3:1 and by gentle magnetic stirring, the multiple emulsions obtained can stay stable for at least a month without coalescence. This simple method not only ensures stabilization of multiple emulsions but also avoids complicated synthesis of colloid particles with different wettability.
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Affiliation(s)
- Yue Zhu
- School of Chemistry and Chemical Engineering, Nantong University, Nantong, China
| | - Tingting Chen
- School of Chemistry and Chemical Engineering, Nantong University, Nantong, China
- *Correspondence: Tingting Chen, ; Zhenggang Cui,
| | - Zhenggang Cui
- The Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, School of Chemical and Material Engineering, Jiangnan University, Wuxi, China
- *Correspondence: Tingting Chen, ; Zhenggang Cui,
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4
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Li W, Chen Z, Wang W, Lan Y, Huang Q, Cao Y, Xiao J. Modulation of the spatial distribution of crystallizable emulsifiers in Pickering double emulsions. J Colloid Interface Sci 2022; 619:28-41. [DOI: 10.1016/j.jcis.2022.03.118] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2021] [Revised: 02/13/2022] [Accepted: 03/25/2022] [Indexed: 11/29/2022]
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5
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Tenorio-Garcia E, Araiza-Calahorra A, Simone E, Sarkar A. Recent advances in design and stability of double emulsions: Trends in Pickering stabilization. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107601] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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6
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Li W, Wang W, Yong C, Lan Y, Huang Q, Xiao J. Effects of the Distribution Site of Crystallizable Emulsifiers on the Gastrointestinal Digestion Behavior of Double Emulsions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:5115-5125. [PMID: 35438487 DOI: 10.1021/acs.jafc.1c07987] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Double emulsions (DEs) are promising delivery vehicles for the protective and programmed release of bioactive compounds. Herein, DEs with monoglycerides crystallized at the internal- or external interface or oil phase were fabricated. The results suggested that the crystallization site of monoglycerides exerts a significant role in retarding the structural degradation and lipid digestion of DEs by affecting the available contact area of lipase. At the initial stage of intestinal digestion, compared with noncrystalline DEs (82.1%, 3.7 min), the burst release of internal markers in the internal interface crystallized emulsions was decreased by 42.4% and the lag time of free fatty acid (FFA) release was delayed by 5.8 min in the external interface crystallized emulsions. The structural integrity and digestion kinetics of the external interface crystallized DEs were synchronized with the retention time of the interfacial crystals. Therefore, crystallizable emulsifiers exhibit unique and fine regulatory effects on the digestive properties of emulsions.
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Affiliation(s)
- Wantong Li
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
| | - Wenbo Wang
- College of Electronic Engineering, South China Agricultural University, Guangzhou, Guangdong 510642, China
| | - Cao Yong
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
| | - Yaqi Lan
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
| | - Qingrong Huang
- Department of Food Science, Rutgers The State University of New Jersey, 65 Dudley Road, New Brunswick, New Jersey 08901, United States
| | - Jie Xiao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
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7
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Wang W, Sun R, Dong Z, Ji S, Xia Q. Preparation of a stable gel-in-crystallized oil-in-gel type structured W 1/O/W 2 double emulsions: effect of internal aqueous phase gelation on the system stability. J DISPER SCI TECHNOL 2022. [DOI: 10.1080/01932691.2022.2049292] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Wenjuan Wang
- School of Biological Science and Medical Engineering, State Key Laboratory of Bioelectronics, Southeast University, Nanjing, China
- National Demonstration Center for Experimental Biomedical Engineering Education, Southeast University, Nanjing, China
- Collaborative Innovation Center of Suzhou Nano Science and Technology, Suzhou, China
| | - Rui Sun
- School of Biological Science and Medical Engineering, State Key Laboratory of Bioelectronics, Southeast University, Nanjing, China
- National Demonstration Center for Experimental Biomedical Engineering Education, Southeast University, Nanjing, China
- Collaborative Innovation Center of Suzhou Nano Science and Technology, Suzhou, China
| | - Zhe Dong
- Department of Chemical and Pharmaceutical Engineering, Southeast University ChengXian College, Nanjing, China
| | - Suping Ji
- School of Biological Science and Medical Engineering, State Key Laboratory of Bioelectronics, Southeast University, Nanjing, China
- National Demonstration Center for Experimental Biomedical Engineering Education, Southeast University, Nanjing, China
- Collaborative Innovation Center of Suzhou Nano Science and Technology, Suzhou, China
| | - Qiang Xia
- School of Biological Science and Medical Engineering, State Key Laboratory of Bioelectronics, Southeast University, Nanjing, China
- National Demonstration Center for Experimental Biomedical Engineering Education, Southeast University, Nanjing, China
- Collaborative Innovation Center of Suzhou Nano Science and Technology, Suzhou, China
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8
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Katsouli M, Tzia C. O1/W/O2 nanoemulsions and emulsions based on extra virgin olive oil produced by ultrasound-assisted homogenization process: Characterization of structure, physical and encapsulation efficiency. J DISPER SCI TECHNOL 2022. [DOI: 10.1080/01932691.2022.2035235] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Maria Katsouli
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, Zografou, Greece
| | - Constantina Tzia
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, Zografou, Greece
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9
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Anticancer Activity of 5-Fluorouracil-Loaded Nanoemulsions Containing Fe3O4/Au Core-Shell Nanoparticles. J Mol Struct 2021. [DOI: 10.1016/j.molstruc.2021.131075] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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10
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Katsouli M, Giannou V, Tzia C. Enhancement of physicochemical and encapsulation stability of O 1/W/O 2 multiple nanoemulsions loaded with coenzyme Q 10 or conjugated linoleic acid by incorporating polyphenolic extract. Food Funct 2021; 11:8878-8892. [PMID: 32986051 DOI: 10.1039/d0fo01707h] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
Multiple O1/W/O2 nanoemulsions and O1/W nanoemulsions fortified with CLA or CoQ10 were produced using extra virgin olive or olive pomace oil and were also incorporated with polyphenols extracted from olive kernel to enhance their kinetic and chemical stability. They were prepared using a high-speed ultrasonic homogenizer. Specifically, nanoemulsions with 6 wt% lipid phase and 6 wt% non-ionic emulsifier (Tween 40) were produced and they demonstrated a droplet diameter >200 nm and high encapsulation stability during 30 days of storage at 4 °C or 25 °C. The incorporation of CLA or CoQ10 and polyphenolic compounds facilitated the homogenization of emulsions, reducing the droplet size and enhancing their chemical stability, and their bioactive retention values were >79%. O1/W/O2 nanoemulsions were produced using a mixture of non-ionic emulsifiers (Span 20 and Tween 40) and the O1/W enriched nanoemulsion as the dispersed phase. All multiple emulsions showed a bimodal droplet size distribution and Newtonian behavior while polyphenols facilitated their homogenization. Both vegetable oils resulted in samples with high kinetic and chemical stability; the bioactive retention values were found to be >80% at the end of 30 days of storage at 4 °C or 25 °C. Extra virgin olive oil resulted in more stable nanoemulsions in regards to kinetic and chemical stability at 4 °C, showing limited creaming and sedimentation boundary. Multiple nanoemulsions with the lowest initial droplet size presented the lowest droplet diameter growth and phase separation and the highest retention values. By comparing O1/W nanoemulsions and O1/W/O2 nanoemulsions, we noted that the reduction in the total phenolic content and antioxidant activity during storage was higher in the O1/W type. However, both delivery systems protected CLA and CoQ10 presenting high retention during storage. FTIR spectra before and after ultrasonic homogenization indicated that the sonication process did not significantly affect the lipid phase of O1/W/O2 nanoemulsions.
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Affiliation(s)
- M Katsouli
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, 5 Iroon Polytechniou St., 15780, Zografou, Greece.
| | - V Giannou
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, 5 Iroon Polytechniou St., 15780, Zografou, Greece.
| | - C Tzia
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, 5 Iroon Polytechniou St., 15780, Zografou, Greece.
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11
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Formation and Stabilization of W 1/O/W 2 Emulsions with Gelled Lipid Phases. Molecules 2021; 26:molecules26020312. [PMID: 33435343 PMCID: PMC7827339 DOI: 10.3390/molecules26020312] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2020] [Revised: 01/02/2021] [Accepted: 01/04/2021] [Indexed: 11/16/2022] Open
Abstract
Water-in-oil-in-water (W1/O/W2) emulsions are emulsion-based systems where the dispersed phase is an emulsion itself, offering great potential for the encapsulation of hydrophilic bioactive compounds. However, their formation and stabilization is still a challenge mainly due to water migration, which could be reduced by lipid phase gelation. This study aimed to assess the impact of lipid phase state being liquid or gelled using glyceryl stearate (GS) at 1% (w/w) as well as the hydrophilic emulsifier (T80: Tween 80 or lecithin) and the oil type (MCT:medium chain triglyceride or corn oil (CO) as long chain triglyceride) on the formation and stabilization of chlorophyllin W1/O/W2 emulsions. Their colloidal stability against temperature and light exposure conditions was evaluated. Gelling both lipid phases (MCT and CO) rendered smaller W1 droplets during the first emulsification step, followed by formation of W1/O/W2 emulsions with smaller W1/O droplet size and more stable against clarification. The stability of W1/O/W2 emulsions was sensitive to a temperature increase, which might be related to the lower gelling degree of the lipid phase at higher temperatures. This study provides valuable insight for the formation and stabilization of W1/O/W2 emulsions with gelled lipid phases as delivery systems of hydrophilic bioactive compounds under common food storage conditions.
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12
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Delivery Systems for Hydroxytyrosol Supplementation: State of the Art. COLLOIDS AND INTERFACES 2020. [DOI: 10.3390/colloids4020025] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
This review aims to highlight the benefits and limitations of the main colloid-based available delivery systems for hydroxytyrosol. Hydroxytyrosol is a phenolic compound with clear biological activities for human wellness. Olive fruits, leaves and extra-virgin oil are the main food sources of hydroxytyrosol. Moreover, olive oil mill wastewaters are considered a potential source to obtain hydroxytyrosol to use in the food industry. However, recovered hydroxytyrosol needs adequate formulations and delivery systems to increase its chemical stability and bioavailability. Therefore, the application of hydroxytyrosol delivery systems in food sector is still a fascinating challenge. Principal delivery systems are based on the use of colloids, polymers able to perform gelling, thickening and stabilizing functions in various industrial sectors, including food manufacturing. Here, we review the recipes for the available hydroxytyrosol systems and their relative production methods, as well as aspects relative to system characteristics and hydroxytyrosol effectiveness.
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Spyropoulos F, Duffus LJ, Smith P, Norton IT. Impact of Pickering Intervention on the Stability of W 1/O/W 2 Double Emulsions of Relevance to Foods. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2019; 35:15137-15150. [PMID: 31663341 DOI: 10.1021/acs.langmuir.9b01995] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Although water-in-oil-in-water (W1/O/W2) double emulsions have been associated with a spectrum of potential applications in foods, their complex microstructure is significantly unstable. Pickering stabilization, reputed for superior and longer-term interfacial stabilization when compared to surfactant-stabilized systems, could provide the opportunity to enhance double-emulsion stability. The current work presents a systematic study on the impact of progressively adopting such a Pickering intervention onto one or both interfaces of W1/O/W2 emulsions relevant to foods. A range of surfactants/emulsifiers and particles have been used at the W1/O or O/W2 interface of the W1/O/W2 microstructure and, where appropriate, cross-compared with the equivalent interfaces of simple emulsions (W/O and O/W, respectively). As the aqueous compartments of all investigated systems were not osmotically balanced (at the point of formulating/forming these), any advantages in terms of double-emulsion stability enhancement can be directly attributed to the employed particle stabilization. It is demonstrated that, although partial Pickering intervention can encourage stability (particularly if that is introduced at the inner W1/O interface), only complete Pickering stabilization of the double microstructure can ensure that the oil globule size is maintained and the internal water phase is retained over a storage period of one month.
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Affiliation(s)
- Fotis Spyropoulos
- School of Chemical Engineering , University of Birmingham , Edgbaston, Birmingham B15 2TT , U.K
| | - Laudina J Duffus
- School of Chemical Engineering , University of Birmingham , Edgbaston, Birmingham B15 2TT , U.K
| | - Paul Smith
- Cargill, R&D Centre Europe , Havenstraat 84 , B-1800 Vilvoorde , Belgium
| | - Ian T Norton
- School of Chemical Engineering , University of Birmingham , Edgbaston, Birmingham B15 2TT , U.K
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14
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Jamshidi A, Antequera T, Solomando JC, Perez-Palacios T. Microencapsulation of oil and protein hydrolysate from fish within a high-pressure homogenized double emulsion. Journal of Food Science and Technology 2019; 57:60-69. [PMID: 31975708 DOI: 10.1007/s13197-019-04029-5] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/04/2019] [Accepted: 08/12/2019] [Indexed: 01/26/2023]
Abstract
In this study, the effect of high-pressure homogenization on the water-in-oil-in-water (W1/O/W2) double emulsions containing fish protein hydrolysate and fish oil encapsulated within a complex of whey protein concentrate and inulin were investigated in order to produce stable double emulsion. After adequacy of the positive influence of high-pressure homogenization at W1/O (one pass) and W1/O/W2 (three passes), the double emulsions were produced with (H) and without (HS) high-pressure homogenization. H samples were demonstrated lower CI of double emulsion and higher amounts of yield, total oil, encapsulated oil, EPA and DHA of microcapsules in comparison with HS samples. At subsequent step, response surface methodology were applied to optimize the high-pressure homogenization conditions (700-1500 Ba) of double emulsions in terms of minimum CI of emulsions and maximum microencapsulation efficiency and oxidation stability. Optimal conditions were obtained by using high-pressure homogenization at 1000 and 1100 Ba on W1/O and W1/O/W2, respectively.
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Affiliation(s)
- Aniseh Jamshidi
- 1Agricultural Sciences and Natural Resources, Gorgan University, Gorgan, Iran
| | - Teresa Antequera
- 2Research Institute of Meat and Meat Products (IProCar), University of Extremadura, Avda. de las Ciencias s/n, 10003 Cáceres, Spain
| | - Juan Carlos Solomando
- 2Research Institute of Meat and Meat Products (IProCar), University of Extremadura, Avda. de las Ciencias s/n, 10003 Cáceres, Spain
| | - Trinidad Perez-Palacios
- 2Research Institute of Meat and Meat Products (IProCar), University of Extremadura, Avda. de las Ciencias s/n, 10003 Cáceres, Spain
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15
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Dima C, Dima S. Water-in-oil-in-water double emulsions loaded with chlorogenic acid: release mechanisms and oxidative stability. J Microencapsul 2019; 35:584-599. [PMID: 30557070 DOI: 10.1080/02652048.2018.1559246] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
Chlorogenic acid (CA) is a natural compound used as an antioxidant in the preparation of food, drugs, and cosmetics. Due to their low stability and bioavailability, many researchers have studied the encapsulation of CA in various delivery colloidal systems. The aim of this study was to evaluate the stability of water-in-oil-in-water (W/O/W) double emulsions loaded with CA and its antioxidant capacity. For this purpose, CA-W/O/W double emulsions were prepared using Span 80 and lecithin as lipophilic emulsifiers, and Tween 20 as a hydrophilic emulsifier. The influence of nature of lipophilic emulsifiers, the presence of chitosan (CH) in the internal and external aqueous phases, pH, temperature and the storage time of W/O/W double emulsions were also investigated. Depending on the preparation conditions, the W/O/W double emulsions showed the droplet size in the range 9.13 ± 0.55 μm-38.21 ± 1.87 μm, the creaming index 34%-78% and the efficiency encapsulation 79.45 ± 1.5%-88.13 ± 1.9%. Zeta potential values were negative for the W/O/W double emulsion without CH (-36.8 ± 2.02mV; -27.3 ± 1.75mV) and positive for the W/O/W double emulsions with CH in the external aqueous phase (+6.5 ± 0.42mV; 28.6 ± 0.92mV). The study of the release of CA from W/O/W double emulsions has highlighted two mechanisms: one based on the coalescence between the water inner droplets or between the oil globules as well as a diffusion releasing mechanism. The oxidative stability parameters of the W/O/W double emulsions, such as the peroxide value (POV) and the conjugated diene content (CD) were measured.
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Affiliation(s)
- Cristian Dima
- a Faculty of Food Science and Engineering , "Dunarea de Jos" University of Galati , Galati , Romania
| | - Stefan Dima
- b Faculty of Science and Environment , "Dunarea de Jos" University of Galati , Galati , Romania
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Klojdová I, Štětina J, Horáčková Š. W/O/W Multiple Emulsions as the Functional Component of Dairy Products. Chem Eng Technol 2019. [DOI: 10.1002/ceat.201800586] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Affiliation(s)
- Iveta Klojdová
- UCT PragueDepartment of Dairy, Fat and Cosmetics Technická 5 166 28 Prague Czech Republic
| | - Jiří Štětina
- UCT PragueDepartment of Dairy, Fat and Cosmetics Technická 5 166 28 Prague Czech Republic
| | - Šárka Horáčková
- UCT PragueDepartment of Dairy, Fat and Cosmetics Technická 5 166 28 Prague Czech Republic
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17
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Crystallizable W/O/W double emulsions made with milk fat: Formulation, stability and release properties. Food Res Int 2019; 116:145-156. [DOI: 10.1016/j.foodres.2018.08.023] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2018] [Revised: 06/03/2018] [Accepted: 08/07/2018] [Indexed: 02/03/2023]
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18
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Mohamed LA, Dyab AKF, Taha F. Non-aqueous castor oil-in-glycerin-in-castor oil double (o/o/o) Pickering emulsions: physico-chemical characterization and in vitro release study. J DISPER SCI TECHNOL 2019. [DOI: 10.1080/01932691.2018.1554491] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Lamiaa A. Mohamed
- Chemistry Department, Faculty of Science, Minia University, Minia, Egypt
| | - Amro K. F. Dyab
- Chemistry Department, Faculty of Science, Minia University, Minia, Egypt
| | - Fouad Taha
- Chemistry Department, Faculty of Science, Minia University, Minia, Egypt
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19
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Experimental study of quercetin microencapsulation using water-in-oil-in-water (W1/O/W2) double emulsion. J Mol Liq 2019. [DOI: 10.1016/j.molliq.2018.10.030] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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20
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Lampis S, Carboni M, Steri D, Murgia S, Monduzzi M. Lipid based liquid-crystalline stabilized formulations for the sustained release of bioactive hydrophilic molecules. Colloids Surf B Biointerfaces 2018; 168:35-42. [DOI: 10.1016/j.colsurfb.2018.03.002] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2017] [Revised: 02/25/2018] [Accepted: 03/01/2018] [Indexed: 10/17/2022]
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21
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22
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Muschiolik G, Dickinson E. Double Emulsions Relevant to Food Systems: Preparation, Stability, and Applications. Compr Rev Food Sci Food Saf 2017; 16:532-555. [DOI: 10.1111/1541-4337.12261] [Citation(s) in RCA: 210] [Impact Index Per Article: 30.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2017] [Revised: 02/20/2017] [Accepted: 02/21/2017] [Indexed: 12/27/2022]
Affiliation(s)
| | - Eric Dickinson
- School of Food Science and Nutrition; Univ. of Leeds; LS2 9JT Leeds United Kingdom
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