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Zhi Z, Li H, Geurs I, Lewille B, Liu R, Van der Meeren P, Dewettinck K, van Bockstaele F. Destabilization of a model O/W/O double emulsion: From bulk to interface. Food Chem 2024; 445:138723. [PMID: 38350201 DOI: 10.1016/j.foodchem.2024.138723] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2023] [Revised: 02/06/2024] [Accepted: 02/07/2024] [Indexed: 02/15/2024]
Abstract
Oil-in-water-in-oil (O/W/O) double emulsions are considered an advanced oil-structuring technology that can accomplish multi-functions to improve food quality and nutrition. However, this special structure is thermodynamically unstable. This study formulated a model O/W/O double emulsion with standard surfactants, Tween 80 (4 %) and polyglycerol polyricinoleate (PGPR, 5 %), using a traditional two-step method with different homogenization parameters. Cryo-SEM and GC-FID results show that O/W/O emulsions were successfully formulated, and the release rate (RR) of medium-chain triglycerides (MCT) oil from the inner oil to the outer oil phase increased significantly with 2nd homogenization speed increasing, respectively. Interestingly, the RR of all samples reached about 75 % after 2 months of storage, suggesting that O/W/O emulsions were highly unstable. To explain the observed instability, dynamic interfacial tension and interfacial rheology were performed using a drop shape tensiometer. Results demonstrated that unadsorbed Tween 80 in the intermediate aqueous phase was a key factor in markedly decreasing the interfacial properties of the outer PGPR-assembled film by affecting the interfacial rearrangement. Additionally, it was found that the MCT release showed a positive correlation with the Tween 80 concentration, demonstrating that the formed Tween 80 micelles could transport oil molecules to strengthen the emulsion instability. Taken together, this study reveals the destabilization mechanism of model O/W/O surfactants-stabilized emulsions from bulk to interface, providing highly relevant insights for the design of stable O/W/O double emulsions.
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Affiliation(s)
- Zijian Zhi
- Food Structure and Function (FSF) Research Group, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Gent, Belgium.
| | - Hao Li
- Particle and Interfacial Technology Group (PaInT), Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Gent, Belgium
| | - Indi Geurs
- Food Structure and Function (FSF) Research Group, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Gent, Belgium
| | - Benny Lewille
- Food Structure and Function (FSF) Research Group, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Gent, Belgium
| | - Rui Liu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China.
| | - Paul Van der Meeren
- Particle and Interfacial Technology Group (PaInT), Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Gent, Belgium
| | - Koen Dewettinck
- Food Structure and Function (FSF) Research Group, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Gent, Belgium
| | - Filip van Bockstaele
- Food Structure and Function (FSF) Research Group, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Gent, Belgium.
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Ghiasi F, Hashemi H, Esteghlal S, Hosseini SMH. An Updated Comprehensive Overview of Different Food Applications of W 1/O/W 2 and O 1/W/O 2 Double Emulsions. Foods 2024; 13:485. [PMID: 38338620 PMCID: PMC10855190 DOI: 10.3390/foods13030485] [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: 12/30/2023] [Revised: 01/23/2024] [Accepted: 01/26/2024] [Indexed: 02/12/2024] Open
Abstract
Double emulsions (DEs) present promising applications as alternatives to conventional emulsions in the pharmaceutical, cosmetic, and food industries. However, most review articles have focused on the formulation, preparation approaches, physical stability, and release profile of encapsulants based on DEs, particularly water-in-oil-in-water (W1/O/W2), with less attention paid to specific food applications. Therefore, this review offers updated detailed research advances in potential food applications of both W1/O/W2 and oil-in-water-in-oil (O1/W/O2) DEs over the past decade. To this end, various food-relevant applications of DEs in the fortification; preservation (antioxidant and antimicrobial targets); encapsulation of enzymes; delivery and protection of probiotics; color stability; the masking of unpleasant tastes and odors; the development of healthy foods with low levels of fat, sugar, and salt; and design of novel edible packaging are discussed and their functional properties and release characteristics during storage and digestion are highlighted.
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Affiliation(s)
- Fatemeh Ghiasi
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz 71441-13131, Iran; (H.H.); (S.E.); (S.M.H.H.)
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Padial-Domínguez M, García-Moreno PJ, González-Beneded R, Guadix A, Guadix EM. Evaluation of the Physical and Oxidative Stabilities of Fish Oil-in-Water-in-Olive Oil Double Emulsions (O 1/W/O 2) Stabilized with Whey Protein Hydrolysate. Antioxidants (Basel) 2023; 12:antiox12030762. [PMID: 36979010 PMCID: PMC10044726 DOI: 10.3390/antiox12030762] [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: 03/01/2023] [Revised: 03/16/2023] [Accepted: 03/18/2023] [Indexed: 03/30/2023] Open
Abstract
This work studied the physical and oxidative stabilities of fish oil-in-water-in-olive oil double emulsions (O1/W/O2), where whey protein hydrolysate was used as a hydrophilic emulsifier. A 20 wt.% fish oil-in-water emulsion, stabilized with whey protein hydrolysate (oil: protein ratio of 5:2 w/w) and with a zeta potential of ~-40 mV, only slightly increased its D4,3 value during storage at 8 °C for seven days (from 0.725 to 0.897 µm), although it showed severe physical destabilization when stored at 25 °C for seven days (D4,3 value increased from 0.706 to 9.035 µm). The oxidative stability of the 20 wt.% fish oil-in-water emulsion decreased when the storage temperature increased (25 vs. 8 °C) as indicated by peroxide and p-anisidine values, both in the presence or not of prooxidants (Fe2+). Confocal microscopy images confirmed the formation of 20 wt.% fish oil-in-water-in-olive oil (ratio 25:75 w/w) using Polyglycerol polyricinoleate (PGPR, 4 wt.%). Double emulsions were fairly physically stable for 7 days (both at 25 and 8 °C) (Turbiscan stability index, TSI < 4). Moreover, double emulsions had low peroxide (<7 meq O2/kg oil) and p-anisidine (<7) values that did not increase during storage independently of the storage temperature (8 or 25 °C) and the presence or not of prooxidants (Fe2+), which denotes oxidative stability.
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Affiliation(s)
| | | | | | - Antonio Guadix
- Department of Chemical Engineering, University of Granada, 18071 Granada, Spain
| | - Emilia M Guadix
- Department of Chemical Engineering, University of Granada, 18071 Granada, Spain
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Ghelichi S, Hajfathalian M, Yesiltas B, Sørensen ADM, García-Moreno PJ, Jacobsen C. Oxidation and oxidative stability in emulsions. Compr Rev Food Sci Food Saf 2023; 22:1864-1901. [PMID: 36880585 DOI: 10.1111/1541-4337.13134] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2022] [Revised: 01/27/2023] [Accepted: 02/16/2023] [Indexed: 03/08/2023]
Abstract
Emulsions are implemented in the fabrication of a wide array of foods and therefore are of great importance in food science. However, the application of emulsions in food production is restricted by two main obstacles, that is, physical and oxidative stability. The former has been comprehensively reviewed somewhere else, but our literature review indicated that there is a prominent ground for reviewing the latter across all kinds of emulsions. Therefore, the present study was formulated in order to review oxidation and oxidative stability in emulsions. In doing so, different measures to render oxidative stability to emulsions are reviewed after introducing lipid oxidation reactions and methods to measure lipid oxidation. These strategies are scrutinized in four main categories, namely storage conditions, emulsifiers, optimization of production methods, and antioxidants. Afterward, oxidation in all types of emulsions, including conventional ones (oil-in-water and water-in-oil) and uncommon emulsions in food production (oil-in-oil), is reviewed. Furthermore, the oxidation and oxidative stability of multiple emulsions, nanoemulsions, and Pickering emulsions are taken into account. Finally, oxidative processes across different parent and food emulsions were explained taking a comparative approach.
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Affiliation(s)
- Sakhi Ghelichi
- Department of Chemistry and Biochemistry Research, Daneshafzayan-e-Fardaye Giti Research and Education Co., Gorgan, Iran
| | - Mona Hajfathalian
- Young Researchers and Elite Club, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Betül Yesiltas
- National Food Institute, Technical University of Denmark, Lyngby, Denmark
| | | | | | - Charlotte Jacobsen
- National Food Institute, Technical University of Denmark, Lyngby, Denmark
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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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Zhi Z, Liu R, Wang W, Dewettinck K, Van Bockstaele F. Recent progress in oil-in-water-in-oil (O/W/O) double emulsions. Crit Rev Food Sci Nutr 2022; 63:6196-6207. [PMID: 35081829 DOI: 10.1080/10408398.2022.2029346] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Oil-in-water-in-oil (O/W/O) double emulsions are recognized as an advanced design route for oil structuring that shows promising applications in the pharmaceutical, cosmetic, and food fields. This review summarizes the main research advances of O/W/O double emulsions over the past two decades. It mainly focuses on understanding the preparation strategies, stabilization mechanism, and potential applications of O/W/O double emulsions. Several emulsification strategies are discussed, including traditional two-step emulsification method, phase-inversion approach, membrane emulsification, and microfluidic emulsification. Further, the role of interfacial stabilizers and viscosity in the stability of O/W/O double emulsions will be discussed with a focus on synthetic emulsifiers, natural biopolymer sand solid particles for achieving this purpose. Additionally, analytical methods for evaluating the stability of O/W/O double emulsions, such as advanced microscopy, rheology, and labeling assay are reviewed taking into account potential limitations of these characterization techniques. Moreover, possible innovative food applications are highlighted, such as simulating fat substitutes to decrease the trans- or saturated fatty acid content and developing novel delivery and encapsulation systems. This review paves a solid way for the exploration of O/W/O double emulsions toward large-scale implementation within the food industry.
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Affiliation(s)
- Zijian Zhi
- Food Structure and Function (FSF) Research Group, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Gent, Belgium
| | - Rui Liu
- Food Structure and Function (FSF) Research Group, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Gent, Belgium
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China
| | - Wenjun Wang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Koen Dewettinck
- Food Structure and Function (FSF) Research Group, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Gent, Belgium
| | - Filip Van Bockstaele
- Food Structure and Function (FSF) Research Group, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Gent, Belgium
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7
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Novel glass capillary microfluidic devices for the flexible and simple production of multi-cored double emulsions. J Colloid Interface Sci 2021; 611:451-461. [PMID: 34968964 DOI: 10.1016/j.jcis.2021.12.094] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2021] [Revised: 12/13/2021] [Accepted: 12/14/2021] [Indexed: 12/31/2022]
Abstract
HYPOTHESIS Double emulsions with many monodispersed internal droplets are required for the fabrication of multicompartment microcapsules and tissue-like synthetic materials. These double emulsions can also help to optically resolve different coalescence mechanisms contributing to double emulsion destabilization. Up to date microfluidic double emulsions are limited to either core-shell droplets or droplets with eight or less inner droplets. By applying a two-step jet break-up within one setup, double emulsion droplets filled with up to several hundred monodispersed inner droplets can be achieved. EXPERIMENTS Modular interconnected CNC-milled Lego®-inspired blocks were used to create two separated droplet break-up points within coaxial glass capillaries. Inner droplets were formed by countercurrent flow focusing within a small inner capillary, while outer droplets were formed by co-flow in an outer capillary. The size of inner and outer droplets was independently controlled since the two droplet break-up processes were decoupled. FINDINGS With the developed setup W/O/W and O/W/O double emulsions were produced with different surfactants, oils, and viscosity modifiers to encapsulate 25-400 inner droplets in each outer drop with a volume percentage of inner phase between 7% and 50%. From these emulsions monodispersed multicompartment microcapsules were obtained. The report offers insights on the relationship between the coalescence of internal droplets and their release.
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Zhao GX, Zhu LJ, Li H, Liu XY, Yang LN, Wang SN, Liu H, Ma T. A hierarchical emulsion system stabilized by soyasaponin emulsion droplets. Food Funct 2021; 12:10571-10580. [PMID: 34581363 DOI: 10.1039/d1fo01607e] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Oil/water (O/W) emulsion droplets coated with soyasaponin (Ssa) were used as emulsifiers to prepare emulsions with hierarchical configurations (2.82 μm). Ssa is a natural triterpenoid with amphiphilic properties and an excellent emulsifying activity. Stable O/W emulsions were prepared and characterized using an ultrasonic method at a Ssa concentration of 2.5 wt%. The resultant hierarchical emulsions were further prepared using O/W droplets as emulsifiers. It was observed that the stability of the hierarchical emulsions changed with alterations to the ratio of O/W droplets to the oil phase. As the number of droplets increased, the more the surface area of the hierarchical emulsion was covered. Additional observations included a decreased particle size, increased negative charge and viscoelastic behavior, and enhanced emulsion stability. The emulsion was most stable when the O/W droplet addition was 29%. The addition of O/W droplets continued to increase, and there was an imbalance in the ratio of O/W droplets to the oil phase; the excess O/W droplets induced instability in the emulsion, resulting in a degradation of the emulsion quality. We monitored hierarchical emulsions with different concentrations of emulsifiers for 30 days, and the results indicated that hierarchical emulsions could meet the demand for long-term storage. This provides a new theoretical basis for the construction and application of complex emulsion systems.
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Affiliation(s)
- Guo-Xiu Zhao
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning, 121013, China.
| | - Li-Jie Zhu
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning, 121013, China.
| | - He Li
- National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University, Beijing 100048, China.
| | - Xiu-Ying Liu
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning, 121013, China.
| | - Li-Na Yang
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning, 121013, China.
| | - Sheng-Nan Wang
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning, 121013, China.
| | - He Liu
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning, 121013, China.
| | - Tao Ma
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning, 121013, China.
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9
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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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Dadalı C, Elmacı Y. Influence of Fat and Emulsifier Content on Volatile Release of Butter Aroma Used in Water Phase and Physical Attributes of Model Margarines. EUR J LIPID SCI TECH 2020. [DOI: 10.1002/ejlt.202000036] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Ceyda Dadalı
- Ege University Engineering Faculty Department of Food Engineering İzmir Turkey
| | - Yeşim Elmacı
- Ege University Engineering Faculty Department of Food Engineering İzmir Turkey
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11
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Stasse M, Laurichesse E, Ribaut T, Anthony O, Héroguez V, Schmitt V. Formulation of concentrated oil-in-water-in-oil double emulsions for fragrance encapsulation. Colloids Surf A Physicochem Eng Asp 2020. [DOI: 10.1016/j.colsurfa.2020.124564] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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12
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Liu H, Dai S, Li J, Ma R, Cao Y, Wang G, Komarneni S, Luo J. Removal of Cu
2+
from Water Using Liquid‐Liquid Microchannel Extraction. Chem Eng Technol 2020. [DOI: 10.1002/ceat.201900168] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Hui Liu
- Sichuan UniversityDepartment of Chemical Engineering 610065 Chengdu China
| | - Shuang Dai
- Sichuan UniversityDepartment of Chemical Engineering 610065 Chengdu China
| | - Jun Li
- Sichuan UniversityDepartment of Chemical Engineering 610065 Chengdu China
| | - Rui Ma
- Sichuan UniversityDepartment of Chemical Engineering 610065 Chengdu China
| | - Yan Cao
- Sichuan UniversityDepartment of Chemical Engineering 610065 Chengdu China
| | - Gang Wang
- Shandong University of Science and TechnologyMine Disaster Prevention and Control-Ministry of State Key Laboratory Breeding Base 266590 Qingdao China
| | - Sridhar Komarneni
- The Pennsylvania State UniversityDepartment of Ecosystem Science and Management and Materials Research Institute, Materials Research Laboratory University Park PA 16802 Philadelphia USA
| | - Jianhong Luo
- Sichuan UniversityDepartment of Chemical Engineering 610065 Chengdu China
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13
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Dadalı C, Elmacı Y. Characterization of Volatile Release and Sensory Properties of Model Margarines by Changing Fat and Emulsifier Content. EUR J LIPID SCI TECH 2019. [DOI: 10.1002/ejlt.201900003] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Ceyda Dadalı
- Ege UniversityEngineering FacultyDepartment of Foods EngineeringİzmirTurkey
| | - Yeşim Elmacı
- Ege UniversityEngineering FacultyDepartment of Foods EngineeringİzmirTurkey
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14
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15
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Akram S, Wang X, Vandamme TF, Collot M, Rehman AU, Messaddeq N, Mély Y, Anton N. Toward the Formulation of Stable Micro and Nano Double Emulsions through a Silica Coating on Internal Water Droplets. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2019; 35:2313-2325. [PMID: 30630316 DOI: 10.1021/acs.langmuir.8b03919] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Delivery systems able to coencapsulate both hydrophilic and hydrophobic species are of great interest in both fundamental research and industrial applications. Water-in-oil-in-water (w1/O/W2) emulsions are interesting systems for this purpose, but they suffer from limited stability. In this study, we propose an innovative approach to stabilize double emulsions by the synthesis of a silica membrane at the water/oil interface of the primary emulsion (i.e., inner w1/O emulsion). This approach allows the formulation of stable double emulsions through a two-step process, enabling high encapsulation efficiencies of model hydrophilic dyes encapsulated in the internal droplets. This approach also decreases the scale of the double droplets up to the nanoscale, which is not possible without silica stabilization. Different formulation and processing parameters were explored in order to optimize the methodology. Physicochemical characterization was performed by dynamic light scattering, encapsulation efficiency measurements, release profiles, and optical and transmission electron microscopies.
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17
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Dammak I, do Amaral Sobral PJ. Investigation into the physicochemical stability and rheological properties of rutin emulsions stabilized by chitosan and lecithin. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2017.09.022] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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18
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Silva W, Torres-Gatica MF, Oyarzun-Ampuero F, Silva-Weiss A, Robert P, Cofrades S, Giménez B. Double emulsions as potential fat replacers with gallic acid and quercetin nanoemulsions in the aqueous phases. Food Chem 2018; 253:71-78. [DOI: 10.1016/j.foodchem.2018.01.128] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2017] [Revised: 01/18/2018] [Accepted: 01/22/2018] [Indexed: 12/01/2022]
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19
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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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20
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Jiménez-Martín E, Antequera Rojas T, Gharsallaoui A, Ruiz Carrascal J, Pérez-Palacios T. Fatty acid composition in double and multilayered microcapsules of ω-3 as affected by storage conditions and type of emulsions. Food Chem 2016; 194:476-86. [DOI: 10.1016/j.foodchem.2015.08.046] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2015] [Revised: 07/21/2015] [Accepted: 08/13/2015] [Indexed: 11/26/2022]
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21
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Physical and oxidative stability of whey protein oil-in-water emulsions produced by conventional and ultra high-pressure homogenization: Effects of pressure and protein concentration on emulsion characteristics. INNOV FOOD SCI EMERG 2015. [DOI: 10.1016/j.ifset.2015.09.013] [Citation(s) in RCA: 77] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Volatile compounds and physicochemical characteristics during storage of microcapsules from different fish oil emulsions. FOOD AND BIOPRODUCTS PROCESSING 2015. [DOI: 10.1016/j.fbp.2015.07.005] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Affiliation(s)
- Eric Dickinson
- School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, United Kingdom;
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Walker R, Decker EA, McClements DJ. Development of food-grade nanoemulsions and emulsions for delivery of omega-3 fatty acids: opportunities and obstacles in the food industry. Food Funct 2014; 6:42-55. [PMID: 25384961 DOI: 10.1039/c4fo00723a] [Citation(s) in RCA: 145] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
Consumption of biologically active amounts of omega-3 fatty acids is linked to improved human health, which has partly been attributed to their important role in brain development and cardiovascular health. Western diets are relatively low in omega-3 fatty acids and many consumers turn to supplements or functional foods to increase their intake of these healthy lipids. Fish oil is one of the most widely used sources of omega-3 fatty acid for supplementation and has greater health benefits than plant sources because of its higher concentration of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). The incorporation of omega-3 fatty acids into foods and beverages is often challenging due to their low water-solubility, poor oxidative stability, and variable bioavailability. Nanoemulsions offer a promising way to incorporate omega-3 fatty acids into liquid food systems like beverages, dressing, sauces, and dips. Nanoemulsions are colloidal dispersions that contain small oil droplets (r<100 nm) that may be able to overcome many of the challenges of fortifying foods and beverages with omega-3 fatty acids. The composition and fabrication of nanoemulsions can be optimized to increase the chemical and physical stability of oil droplets, as well as to increase the bioavailability of omega-3 fatty acids.
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Affiliation(s)
- Rebecca Walker
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA.
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Chung C, McClements DJ. Structure–function relationships in food emulsions: Improving food quality and sensory perception. FOOD STRUCTURE-NETHERLANDS 2014. [DOI: 10.1016/j.foostr.2013.11.002] [Citation(s) in RCA: 67] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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