1
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Madhusankha GDMP, Siow LF, Dos Santos Silva Amaral M, Marriott PJ, Thoo YY. Impact of thermal processing and emulsification methods on spice oleoresin blending: Insights for flavor release and emulsion stability. Food Chem 2024; 460:140751. [PMID: 39126948 DOI: 10.1016/j.foodchem.2024.140751] [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: 06/05/2024] [Revised: 07/21/2024] [Accepted: 07/31/2024] [Indexed: 08/12/2024]
Abstract
This study investigated the effect of heat treatments on the pungency and aroma profiles of a spice oleoresin blend, and the emulsion stability with different surfactants, encapsulating agents, and homogenization mechanisms. Total pungency increased with heat until 120 °C and drastically reduced at 150 °C. Thermal processing induced aroma release, and 46 compounds were identified at 90 °C, predominantly comprising sesquiterpenes. Tween 80 dispersed the highest oleoresin mass (6.21 ± 0.31 mg/mL) and reported the maximum emulsion stability index. The oleoresin percentage significantly influenced the emulsion stability, with 1% oleoresin producing the most stable emulsion. High-pressure homogenization applied on gum Arabic resulted in a greater encapsulation efficiency, exceeding 86%, and the lowest creaming index (4.70 ± 0.06%), while Hi-Cap 100 produced the best flow properties. The findings provide insights into incorporating lipophilic spice oleoresin blends in aqueous food systems and understanding the release of flavor compounds during thermal food processing.
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Affiliation(s)
| | - Lee Fong Siow
- School of Science, Monash University Malaysia, Jalan Lagoon Selatan, 47500 Bandar Sunway, Selangor, Malaysia
| | - Michelle Dos Santos Silva Amaral
- Australian Centre for Research on Separation Science, School of Chemistry, Monash University, Wellington Road, Clayton, VIC 3800, Australia
| | - Philip J Marriott
- Australian Centre for Research on Separation Science, School of Chemistry, Monash University, Wellington Road, Clayton, VIC 3800, Australia
| | - Yin Yin Thoo
- School of Science, Monash University Malaysia, Jalan Lagoon Selatan, 47500 Bandar Sunway, Selangor, Malaysia.
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2
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Abraham B, Shakeela H, Devendra LP, Arun KB, Vasanth Ragavan K, Brennan C, Mantri N, Adhikari B, Nisha P. Lignin nanoparticles from Ayurvedic industry spent materials: Applications in Pickering emulsions for curcumin and vitamin D 3 encapsulation. Food Chem 2024; 458:140284. [PMID: 38970952 DOI: 10.1016/j.foodchem.2024.140284] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2024] [Revised: 03/27/2024] [Accepted: 06/28/2024] [Indexed: 07/08/2024]
Abstract
Lignin nanoparticles (LNP), extracted from spent materials of Dashamoola Arishta (Ayurvedic formulation), shared a molecular weight of 14.42 kDa with commercial lignin. Processed into LNPs (496.43 ± 0.54 nm) via planetary ball milling, they demonstrated stability at pH 8.0 with a zeta potential of -32 ± 0.27 mV. Operating as Pickering particles, LNP encapsulated curcumin and vitamin D3 in sunflower oil, forming LnE + Cu + vD3 nanoemulsions (particle size: 347.40 ± 0.71 nm, zeta potential: -42.27 ± 0.72 mV) with high encapsulation efficiencies (curcumin: 87.95 ± 0.21%, vitamin D3: 72.66 ± 0.11%). The LnE + Cu + vD3 emulsion exhibited stability without phase separation over 90 days at room (27 ± 2 °C) and refrigeration (4 ± 1 °C) temperatures. Remarkably, LnE + Cu + vD3 exhibited reduced toxicity, causing 29.32% and 34.99% cell death in L6 and RAW264.7 cells respectively, at the highest concentration (50 μg/mL). This underscores the potential valorization of Ayurvedic industry spent materials for diverse industrial applications.
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Affiliation(s)
- Billu Abraham
- Agro Processing and Technology Division, CSIR-National Institute for Interdisciplary Science and Technology, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India; School of Science, RMIT University, Melbourne, VIC 3083, Australia
| | - Heeba Shakeela
- Agro Processing and Technology Division, CSIR-National Institute for Interdisciplary Science and Technology, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India
| | - Leena P Devendra
- Microbial Processing and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology, Council of Scientific and Industrial Research, Trivandrum 695019, India
| | - K B Arun
- Department of Life Science, Christ College (Deemed to be University), Bangalore, 560029, India
| | - K Vasanth Ragavan
- Agro Processing and Technology Division, CSIR-National Institute for Interdisciplary Science and Technology, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India
| | - Charles Brennan
- School of Science, RMIT University, Melbourne, VIC 3083, Australia
| | - Nitin Mantri
- School of Science, RMIT University, Melbourne, VIC 3083, Australia
| | - Benu Adhikari
- School of Science, RMIT University, Melbourne, VIC 3083, Australia.
| | - P Nisha
- Agro Processing and Technology Division, CSIR-National Institute for Interdisciplary Science and Technology, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India; School of Science, RMIT University, Melbourne, VIC 3083, Australia.
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3
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Del Duca G, Parisi E, Artusio F, Calì E, Fraterrigo Garofalo S, Rosso C, Cauda V, Chierotti MR, Simone E. A crystal engineering approach for rational design of curcumin crystals for Pickering stabilization of emulsions. Food Res Int 2024; 194:114871. [PMID: 39232509 DOI: 10.1016/j.foodres.2024.114871] [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: 04/11/2024] [Revised: 07/10/2024] [Accepted: 08/05/2024] [Indexed: 09/06/2024]
Abstract
Emulsions stabilized via Pickering particles are becoming more and more popular due to their high stability and biocompatibility. Hence, developing new ways to produce effective Pickering particles is essential. In this work, we present a crystal engineering approach to obtain precise control over particle properties such as size, shape, and crystal structure, which may affect wettability and surface chemistry. A highly reproducible synthesis method via anti-solvent crystallization was developed to produce sub-micron sized curcumin crystals of the metastable form III, to be used as Pickering stabilizers. The produced crystals presented a clear hydrophobic nature, which was demonstrated by their preference to stabilize water-in-oil (W/O) emulsions. A comprehensive experimental and computational characterization of curcumin crystals was performed to rationalize their hydrophobic nature. Analytical techniques including Raman spectroscopy, powder X-ray diffraction (PXRD), Solid-State Nuclear Magnetic Resonance (SSNMR), scanning electron microscopy (SEM), Differential Scanning Calorimetry (DSC), confocal fluorescence microscopy and contact angle measurements were used to characterize curcumin particles in terms of shape, size and interfacial activity. The attachment energy model was instead applied to study relevant surface features of curcumin crystals, such as topology and facet-specific surface chemistry. This work contributes to the understanding of the effect of crystal properties on the mechanism of Pickering stabilization, and paves the way for the formulation of innovative products in fields ranging from pharmaceuticals to food science.
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Affiliation(s)
- Giulia Del Duca
- Department of Applied Science and Technology (DISAT), Politecnico di Torino, 10129 Torino, Italy
| | - Emmanuele Parisi
- Department of Applied Science and Technology (DISAT), Politecnico di Torino, 10129 Torino, Italy
| | - Fiora Artusio
- Department of Applied Science and Technology (DISAT), Politecnico di Torino, 10129 Torino, Italy
| | - Eleonora Calì
- Department of Applied Science and Technology (DISAT), Politecnico di Torino, 10129 Torino, Italy
| | | | - Chiara Rosso
- Department of Chemistry and NIS Centre, University of Torino, V. Giuria 7, 10125 Torino, Italy
| | - Valentina Cauda
- Department of Applied Science and Technology (DISAT), Politecnico di Torino, 10129 Torino, Italy
| | - Michele R Chierotti
- Department of Chemistry and NIS Centre, University of Torino, V. Giuria 7, 10125 Torino, Italy
| | - Elena Simone
- Department of Applied Science and Technology (DISAT), Politecnico di Torino, 10129 Torino, Italy.
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4
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Muhammad AH, Asma M, Hamed YS, Hameed A, Abdullah, Jian W, Peilong S, Kai Y, Ming C. Enhancing cellulose-stabilized multiphase/Pickering emulsions systems: A molecular dynamics perspective. Int J Biol Macromol 2024; 277:134244. [PMID: 39084436 DOI: 10.1016/j.ijbiomac.2024.134244] [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: 04/21/2024] [Revised: 07/20/2024] [Accepted: 07/26/2024] [Indexed: 08/02/2024]
Abstract
Cellulose stabilized multiphase systems (CSMS) have garnered significant attention due to their ultra-stabilization mechanism and vast potential across different fields. CSMS have found valuable applications in scientific disciplines, including Food Science, Pharmaceutical Science, Material Science, and related fields, owing to their beneficial attributes such as sustainability, safety, renewability, and non-toxicity. Furthermore, MPS exhibit novel characteristics that enable multiple mechanisms to produce HIPEs, aerogels, and oleogels revealing undiscovered information. Therefore, to explore the undiscovered phenomena of MPS, molecular level insights using advanced simulation/computational approaches are essential. The molecular dynamics simulation (MDS), play a valuable role in analyzing the interactions of ternary interphase. The MDS have successfully quantified the interactions of MPS by generating, visualizing, and analyzing trajectories. Through MDS, researchers have explored CSMS at the molecular level and advanced their applications in 3D printing, packaging, preparation, drug delivery, encapsulation, biosensors, electronic devices, biomaterials, and energy conservation. This review highlights the remarkable advancements in CSMS over the past five years, along with contributions of MDS in evaluating the relationships that dictate the functionality and properties of CSMS. By integrating experimental and computational methods, we underscore the potential to innovate and optimize these multiphase systems for groundbreaking applications.
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Affiliation(s)
- Ahsan Hafiz Muhammad
- College of Food Science and Technology, Zhejiang University of Technology, Huzhou, Zhejiang 310014, People's Republic of China.
| | - Mumtaz Asma
- College of Resources and Environment, South China University of Technology, Guangzhou 510640, China
| | - Yahya S Hamed
- College of Food Science and Technology, Zhejiang University of Technology, Huzhou, Zhejiang 310014, People's Republic of China; Food Technology Department, Faculty of Agriculture, Suez Canal University, Ismailia 41522, Egypt
| | - Aneela Hameed
- Department of Animal Food Products Technology, Faculty of Food Science & Nutrition, Bahauddin Zakariya University, Multan 60600, Pakistan
| | - Abdullah
- College of Food Science and Technology, Zhejiang University of Technology, Huzhou, Zhejiang 310014, People's Republic of China
| | - Wang Jian
- College of Food Science and Technology, Zhejiang University of Technology, Huzhou, Zhejiang 310014, People's Republic of China
| | - Sun Peilong
- College of Food Science and Technology, Zhejiang University of Technology, Huzhou, Zhejiang 310014, People's Republic of China
| | - Yang Kai
- College of Food Science and Technology, Zhejiang University of Technology, Huzhou, Zhejiang 310014, People's Republic of China.
| | - Cai Ming
- College of Food Science and Technology, Zhejiang University of Technology, Huzhou, Zhejiang 310014, People's Republic of China.
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5
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Song S, Ivanov T, Yuan D, Wang J, da Silva LC, Xie J, Cao S. Peptide-Based Biomimetic Condensates via Liquid-Liquid Phase Separation as Biomedical Delivery Vehicles. Biomacromolecules 2024. [PMID: 39178343 DOI: 10.1021/acs.biomac.4c00814] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/25/2024]
Abstract
Biomolecular condensates are dynamic liquid droplets through intracellular liquid-liquid phase separation that function as membraneless organelles, which are highly involved in various complex cellular processes and functions. Artificial analogs formed via similar pathways that can be integrated with biological complexity and advanced functions have received tremendous research interest in the field of synthetic biology. The coacervate droplet-based compartments can partition and concentrate a wide range of solutes, which are regarded as attractive candidates for mimicking phase-separation behaviors and biophysical features of biomolecular condensates. The use of peptide-based materials as phase-separating components has advantages such as the diversity of amino acid residues and customized sequence design, which allows for programming their phase-separation behaviors and the physicochemical properties of the resulting compartments. In this Perspective, we highlight the recent advancements in the design and construction of biomimicry condensates from synthetic peptides relevant to intracellular phase-separating protein, with specific reference to their molecular design, self-assembly via phase separation, and biorelated applications, to envisage the use of peptide-based droplets as emerging biomedical delivery vehicles.
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Affiliation(s)
- Siyu Song
- Life-Like Materials and Systems, Department of Chemistry, University of Mainz, Mainz 55128, Germany
| | | | - Dandan Yuan
- College of Polymer Science and Engineering, State Key Laboratory of Polymer Materials Engineering, Sichuan University, Chengdu 610065, China
| | - Jianqiang Wang
- College of Polymer Science and Engineering, State Key Laboratory of Polymer Materials Engineering, Sichuan University, Chengdu 610065, China
| | | | - Jing Xie
- Institute of Biomedical Engineering, West China School of Basic Medical Sciences & Forensic Medicine, Sichuan University, Chengdu 610041, China
| | - Shoupeng Cao
- College of Polymer Science and Engineering, State Key Laboratory of Polymer Materials Engineering, Sichuan University, Chengdu 610065, China
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6
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Koshani R, Yeh SL, Pitcher ML, Sheikhi A. Antiscaling Pickering Emulsions Enabled by Amphiphilic Hairy Cellulose Nanocrystals. ACS APPLIED MATERIALS & INTERFACES 2024; 16:42802-42815. [PMID: 39102562 DOI: 10.1021/acsami.4c03451] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 08/07/2024]
Abstract
Nucleation and growth of sparingly soluble salts, referred to as scaling, has posed substantial challenges in industrial processes that deal with multiphase flows, including enhanced oil recovery (EOR). During crude oil extraction/recovery, seawater is injected into oil reservoirs and yields water-in-oil (W/O) emulsions that may undergo calcium carbonate (CaCO3) scaling. Common antiscaling macromolecules and nanoparticles have adverse environmental impacts and/or are limited to functioning only in single-phase aqueous media. Here, we develop a novel antiscaling cellulose-based nanoparticle that enables scale-resistant Pickering emulsions. Cellulose fibrils are rationally nanoengineered to yield amphiphilic hairy cellulose nanocrystals (AmHCNC), bearing hydrophilic dicarboxylate groups and hydrophobic alkyl chains on disordered cellulose chains (hairs) protruding from nanocrystal ends. The unique chemical and structural properties of AmHCNC render them the first dual functional antiscaling and emulsion stabilizing nanoparticle. AmHCNC stabilize W/O Pickering emulsions at a concentration of 1.00 wt % for 1 week while inhibiting CaCO3 scale formation up to 70% by mass at a supersaturation degree of ∼101 compared with the synthetic surfactant Span 80. To the best of our knowledge, this study presents the first biopolymer-based solution for the long-lasting scaling challenge in multiphase media, which may set the stage for developing sustainable scale-resistant multiphase flows in a broad spectrum of industrial sectors.
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Affiliation(s)
- Roya Koshani
- Department of Chemical Engineering, The Pennsylvania State University, University Park, Pennsylvania 16802, United States
| | - Shang-Lin Yeh
- Department of Chemical Engineering, The Pennsylvania State University, University Park, Pennsylvania 16802, United States
| | - Mica L Pitcher
- Department of Chemical Engineering, The Pennsylvania State University, University Park, Pennsylvania 16802, United States
- Department of Chemistry, The Pennsylvania State University, University Park, Pennsylvania 16802, United States
| | - Amir Sheikhi
- Department of Chemical Engineering, The Pennsylvania State University, University Park, Pennsylvania 16802, United States
- Department of Biomedical Engineering, The Pennsylvania State University, University Park, Pennsylvania 16802, United States
- Huck Institutes of the Life Sciences, The Pennsylvania State University, University Park, Pennsylvania 16802, United States
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7
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Li X, Chen W, Lv W, Alouk I, Yuan Y, Wang Y, Xu D. Unlocking the potential of rice bran oil body as fat replacement in cookies: single and double crosslinked binary emulsion-filled gels based on lutein-loaded rice bran oil body emulsion. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 39105634 DOI: 10.1002/jsfa.13794] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/15/2024] [Revised: 06/21/2024] [Accepted: 07/22/2024] [Indexed: 08/07/2024]
Abstract
BACKGROUND Rice bran oil body is rich in nutritional value, which is a byproduct of rice processing. The aim of this study is to develop a novel emulsion-filled gel with lutein-loaded rice bran oil body and investigate its functionality as a fat replacer in cookies. The effects of incorporating structured oil body in the form of emulsion-filled gel instead of butter in cookies with a ratio of 0, 10, 20 and 50 wt% formulation were determined by measuring appearance, texture, thermodynamic properties, moisture distribution and microstructure. RESULTS The results demonstrated the relationship between geometry, moisture and structure. The 20 wt% emulsion-filled gel substitution ratio yielded mobility and distribution abilities of melted fat and sugar in the cookies that were closest to those of butter. The addition of emulsion-filled gel increased the L* value and decreased the a* value, while the b* value of the cookie increased due to the advanced delivery of lutein by oil body. By controlling the addition ratio, the texture of the cookies can be adjusted. Starch granules were separated due to colloidal particles, reducing saturated fat content and decreasing cookie gelatinization enthalpy. The fat coating on starch particles enhanced the binding capacity of free water, improving air entrapment and forming a constrained gluten network structure. CONCLUSION These findings provide a theoretical basis for rice bran oil body as a novel substitute for butter in the development of healthy, high-quality cookies. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Xiaoyu Li
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing, China
| | - Wei Chen
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing, China
| | - Wenwen Lv
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing, China
| | - Ikram Alouk
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing, China
| | - Yingmao Yuan
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing, China
| | - Yanbo Wang
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing, China
| | - Duoxia Xu
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing, China
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8
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Tian J, Chen J, Wang P, Kang S, Guo J, Zhu W, Jin Y, Song J, Rojas OJ. Pickering emulsion stabilization with colloidal lignin is enhanced by salt-induced networking in the aqueous phase. Int J Biol Macromol 2024; 274:133504. [PMID: 38944069 DOI: 10.1016/j.ijbiomac.2024.133504] [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: 03/10/2024] [Revised: 06/03/2024] [Accepted: 06/26/2024] [Indexed: 07/01/2024]
Abstract
We study the effect of electrolytes on the stability in aqueous media of spherical lignin particles (LP) and its relevance to Pickering emulsion stabilization. Factors considered included the role of ionic strength on morphology development, LP size distribution, surface charge, interfacial adsorption, colloidal and wetting behaviors. Stable emulsions are formed at salt concentrations as low as 50 mM, with the highest stability observed at a critical concentration (400 mM). We show salt-induced destabilization of LP aqueous dispersions at an ionic strength >400 mM. At this critical concentration LP flocculation takes place and particulate networks are formed. This has a profound consequence on the stability of LP-stabilized Pickering emulsions, affecting rheology and long-term stability. The results along with quartz microgravimetry and confocal microscopy observations suggest a possible mechanism for stabilization that considers the interfacial adsorption of LP at oil/water interfaces. The often-unwanted colloidal LP destabilization in water ensues remarkably stable Pickering emulsions by the effect of network formation.
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Affiliation(s)
- Jing Tian
- Jiangsu Co-Innovation Center for Efficient Processing and Utilization of Forest Resources and International Innovation Center for Forest Chemicals and Materials, Nanjing Forestry University, Nanjing 210037, China; Bioproducts Institute, Department of Chemical & Biological Engineering, The University of British Columbia, Vancouver, BC V6T 1Z3, Canada; Shandong laboratory of Yantai Advanced Materials and Green Manufacturing, Yantai 26400, China
| | - Jingqian Chen
- Bioproducts Institute, Department of Chemical & Biological Engineering, The University of British Columbia, Vancouver, BC V6T 1Z3, Canada
| | - Peipei Wang
- Jiangsu Co-Innovation Center for Efficient Processing and Utilization of Forest Resources and International Innovation Center for Forest Chemicals and Materials, Nanjing Forestry University, Nanjing 210037, China; Bioproducts Institute, Department of Chemical & Biological Engineering, The University of British Columbia, Vancouver, BC V6T 1Z3, Canada
| | - Shaomin Kang
- Jiangsu Co-Innovation Center for Efficient Processing and Utilization of Forest Resources and International Innovation Center for Forest Chemicals and Materials, Nanjing Forestry University, Nanjing 210037, China
| | - Jiaqi Guo
- Jiangsu Co-Innovation Center for Efficient Processing and Utilization of Forest Resources and International Innovation Center for Forest Chemicals and Materials, Nanjing Forestry University, Nanjing 210037, China
| | - Wenyuan Zhu
- Jiangsu Co-Innovation Center for Efficient Processing and Utilization of Forest Resources and International Innovation Center for Forest Chemicals and Materials, Nanjing Forestry University, Nanjing 210037, China
| | - Yongcan Jin
- Jiangsu Co-Innovation Center for Efficient Processing and Utilization of Forest Resources and International Innovation Center for Forest Chemicals and Materials, Nanjing Forestry University, Nanjing 210037, China
| | - Junlong Song
- Jiangsu Co-Innovation Center for Efficient Processing and Utilization of Forest Resources and International Innovation Center for Forest Chemicals and Materials, Nanjing Forestry University, Nanjing 210037, China.
| | - Orlando J Rojas
- Bioproducts Institute, Department of Chemical & Biological Engineering, The University of British Columbia, Vancouver, BC V6T 1Z3, Canada; Department of Wood Science, The University of British Columbia, 2900-2424 Main Mall, Vancouver, BC V6T 1Z4, Canada; Department of Chemistry, 2036 Main Mall. Vancouver, The University of British Columbia, Vancouver, BC V6T 1Z4, Canada.
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9
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Hu Y, Sun Y, Zhou C, Zeng X, Du L, Xia Q, Pan D, Wang W. Goose liver protein emulsion with enhanced interfacial stabilization by facile core-shell curcumin complexation. Int J Biol Macromol 2024; 274:133324. [PMID: 38908636 DOI: 10.1016/j.ijbiomac.2024.133324] [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: 05/04/2024] [Revised: 06/07/2024] [Accepted: 06/19/2024] [Indexed: 06/24/2024]
Abstract
The role of facile curcumin dispersion and its hydrophobic complexation onto GLP, in the form of shell (GLPC-E), core (GLPE-C) and with synergy (GLP-ECE), on the protein interfacial and emulsion stabilization was investigated. Turbiscan instability index, microrheological elasticity, viscosity and solid-liquid balance values showed that the O/W emulsion stability was in the order of GLP-E < GLPC-E < GLPE-C < GLP-ECE. GLP-ECE also gave the most reduced D [4, 3] (8.11 ± 0.14 μm) with lowest indexes of flocculation (2.80 ± 0.05 %) and coalescence (2.83 ± 0.10 %) at day 5. Interfacial shear rheology suggested the GLP-curcumin complexation fortified the GLP interfacial gelling and then the efficiency as steric stabilizer, especially of core-shell complexation (14.2 mN/m) that showed the most sufficient in-plane protein interaction against strain. Dilatational elasticity and desorption observation revealed the synergistic curcumin complexation facilitated GLP unfolding and macromolecular association at O/W interface, as was also verified from SEM image and surface hydrophobicity (from 36.23 to 76.04). Overall, this study firstly reported the facile curcumin bi-physic dispersion and GLP complexation in improving the emulsion stabilizing efficiency of the protein by advancing its interfacial stabilization.
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Affiliation(s)
- Yangyang Hu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province; College of Food Science & Engineering, Ningbo University, Ningbo 315211, China
| | - Yangying Sun
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province; College of Food Science & Engineering, Ningbo University, Ningbo 315211, China
| | - Changyu Zhou
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province; College of Food Science & Engineering, Ningbo University, Ningbo 315211, China
| | - Xiaoqun Zeng
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province; College of Food Science & Engineering, Ningbo University, Ningbo 315211, China.
| | - Lihui Du
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province; College of Food Science & Engineering, Ningbo University, Ningbo 315211, China
| | - Qiang Xia
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province; College of Food Science & Engineering, Ningbo University, Ningbo 315211, China
| | - Daodong Pan
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province; College of Food Science & Engineering, Ningbo University, Ningbo 315211, China.
| | - Wei Wang
- Meat Processing Key Laboratory of Sichuan Province, Chengdu university, Chengdu, 610106, China
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10
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Ohsedo Y, Miyata K. Chemiluminescent Reaction Induced by Mixing of Fluorescent-Dye-Containing Molecular Organogels with Aqueous Oxidant Solutions. Gels 2024; 10:492. [PMID: 39195021 DOI: 10.3390/gels10080492] [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: 07/03/2024] [Revised: 07/18/2024] [Accepted: 07/24/2024] [Indexed: 08/29/2024] Open
Abstract
Chemiluminescence in solution-based systems has been extensively studied for the chemical analysis of biomolecules. However, investigations into the control of chemiluminescence reactions in gel-based systems, which offer flexibility in reaction conditions (such as the softness of the reaction environment), have only recently begun in polymer materials, with limited exploration in low-molecular-weight gelator (LMWG) systems. In this study, we investigated the chemiluminescence behaviors in the gel states using LMWG systems and evaluated their applicability to fluorescent-dye-containing molecular organogel systems/oxidant-containing aqueous systems. Using diethyl succinate organogels composed of 12-hydroxystearic acid as a molecular organogelator, we examined the fluorescent properties of various fluorescent dyes mixed with oxidant aqueous solutions. As the reaction medium transitioned from the solution to the gel state, the emission color and chemiluminescence duration changed significantly, and distinct characteristics were observed, for each dye. This result indicates that the chemiluminescence behavior differs significantly between the solution and gel states. Additionally, visual inspection and dynamic viscoelastic measurements of the mixed fluorescent dye-containing molecular gels and oxidant-containing aqueous solutions confirmed that the chemiluminescence induced by the mixing occurred within the gel phase. Furthermore, the transition from the solution to the gel state may allow for the modulation of the mixing degree, thereby enabling control over the progression of the chemiluminescence reaction.
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Affiliation(s)
- Yutaka Ohsedo
- Division of Engineering, Faculty of Engineering, Nara Women's University, Kitauoyahigashi-machi, Nara 630-8506, Japan
| | - Kiho Miyata
- Faculty of Human Life and Environment, Nara Women's University, Kitauoyahigashi-machi, Nara 630-8506, Japan
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11
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Mika T, Kalnins M, Spalvins K. The use of droplet-based microfluidic technologies for accelerated selection of Yarrowia lipolytica and Phaffia rhodozyma yeast mutants. Biol Methods Protoc 2024; 9:bpae049. [PMID: 39114747 PMCID: PMC11303513 DOI: 10.1093/biomethods/bpae049] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2024] [Revised: 06/24/2024] [Accepted: 07/09/2024] [Indexed: 08/10/2024] Open
Abstract
Microorganisms are widely used for the industrial production of various valuable products, such as pharmaceuticals, food and beverages, biofuels, enzymes, amino acids, vaccines, etc. Research is constantly carried out to improve their properties, mainly to increase their productivity and efficiency and reduce the cost of the processes. The selection of microorganisms with improved qualities takes a lot of time and resources (both human and material); therefore, this process itself needs optimization. In the last two decades, microfluidics technology appeared in bioengineering, which allows for manipulating small particles (from tens of microns to nanometre scale) in the flow of liquid in microchannels. The technology is based on small-volume objects (microdroplets from nano to femtolitres), which are manipulated using a microchip. The chip is made of an optically transparent inert to liquid medium material and contains a series of channels of small size (<1 mm) of certain geometry. Based on the physical and chemical properties of microparticles (like size, weight, optical density, dielectric constant, etc.), they are separated using microsensors. The idea of accelerated selection of microorganisms is the application of microfluidic technologies to separate mutants with improved qualities after mutagenesis. This article discusses the possible application and practical implementation of microfluidic separation of mutants, including yeasts like Yarrowia lipolytica and Phaffia rhodozyma after chemical mutagenesis will be discussed.
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Affiliation(s)
- Taras Mika
- Institute of Energy Systems and Environment, Riga Technical University, 12 – K1 Āzene street, Riga, LV-1048, Latvia
| | - Martins Kalnins
- Institute of Energy Systems and Environment, Riga Technical University, 12 – K1 Āzene street, Riga, LV-1048, Latvia
| | - Kriss Spalvins
- Institute of Energy Systems and Environment, Riga Technical University, 12 – K1 Āzene street, Riga, LV-1048, Latvia
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12
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Lu Y, Zhang Y, Zhang R, Gao Y, Miao S, Mao L. Different interfaces for stabilizing liquid-liquid, liquid-gel and gel-gel emulsions: Design, comparison, and challenges. Food Res Int 2024; 187:114435. [PMID: 38763682 DOI: 10.1016/j.foodres.2024.114435] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2024] [Revised: 04/23/2024] [Accepted: 04/27/2024] [Indexed: 05/21/2024]
Abstract
Interfaces play essential roles in the stability and functions of emulsion systems. The quick development of novel emulsion systems (e.g., water-water emulsions, water-oleogel emulsions, hydrogel-oleogel emulsions) has brought great progress in interfacial engineering. These new interfaces, which are different from the traditional water-oil interfaces, and are also different from each other, have widened the applications of food emulsions, and also brought in challenges to stabilize the emulsions. We presented a comprehensive summary of various structured interfaces (stabilized by mixed-layers, multilayers, particles, nanodroplets, microgels etc.), and their characteristics, and designing strategies. We also discussed the applicability of these interfaces in stabilizing liquid-liquid (water-oil, water-water, oil-oil, alcohol-oil, etc.), liquid-gel, and gel-gel emulsion systems. Challenges and future research aspects were also proposed regarding interfacial engineering for different emulsions. Emulsions are interface-dominated materials, and the interfaces have dynamic natures, as the compositions and structures are not constant. Biopolymers, particles, nanodroplets, and microgels differed in their capacity to get absorbed onto the interface, to adjust their structures at the interface, to lower interfacial tension, and to stabilize different emulsions. The interactions between the interface and the bulk phases not only affected the properties of the interface, but also the two phases, leading to different functions of the emulsions. These structured interfaces have been used individually or cooperatively to achieve effective stabilization or better applications of different emulsion systems. However, dynamic changes of the interface during digestion are only poorly understood, and it is still challenging to fully characterize the interfaces.
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Affiliation(s)
- Yao Lu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Food Colloids and Bioprocessing Group, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK
| | - Yanhui Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Ruoning Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yanxiang Gao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Song Miao
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland
| | - Like Mao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
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13
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Liu S, Liu Y, Li Q, Song Y, Zhang L, Peng F, Ma C. Oleanolic acid nanoparticles-stabilized W/O Pickering emulsions: Fabrication, characterization, and delivery application. Food Chem 2024; 444:138598. [PMID: 38310780 DOI: 10.1016/j.foodchem.2024.138598] [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: 10/30/2023] [Revised: 01/08/2024] [Accepted: 01/24/2024] [Indexed: 02/06/2024]
Abstract
Water-in-oil (W/O) Pickering emulsions have wide applications in the food industries. However, the existing W/O Pickering particles have disadvantages such as lack of bioactivity and poor stability. In this study, naturally occurring bioactive oleanolic acid (OA) was used as a novel emulsifier for W/O emulsions. Results revealed that rod-like OA could formulate into spherical nanoparticles by self-assembly, and then be anchored onto the oil-water interface to stabilize the emulsions. Besides, both OA concentration and internal water fraction (φ) had significant effect on the properties of emulsions. Furthermore, the resulted emulsions exhibited potential application as carriers for epigallocatechin-3-gallate (EGCG), which significantly improved its UV and thermal stability. Meanwhile, it could effectively protect EGCG from gastric digestion, and controlled release in the intestine. This work demonstrated the successful application of OA as a stabilizer for W/O emulsions, and provided valuable insight into its potential as delivery system for hydrophilic instable compounds.
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Affiliation(s)
- Shiqi Liu
- College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China; State Key Laboratory of Efficient Production of Forest Resources, Beijing Forestry University, Beijing 100083, China.
| | - Yuxuan Liu
- College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China; State Key Laboratory of Efficient Production of Forest Resources, Beijing Forestry University, Beijing 100083, China
| | - Qianqian Li
- College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China; State Key Laboratory of Efficient Production of Forest Resources, Beijing Forestry University, Beijing 100083, China
| | - Yuyang Song
- International Division, The Second High School Attached to Beijing Normal University, Beijing 100192, China
| | - Lulu Zhang
- College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China; State Key Laboratory of Efficient Production of Forest Resources, Beijing Forestry University, Beijing 100083, China
| | - Feng Peng
- College of Materials Science and Technology, Beijing Forestry University, Beijing 100083, China
| | - Chao Ma
- College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China; State Key Laboratory of Efficient Production of Forest Resources, Beijing Forestry University, Beijing 100083, China.
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14
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Henao-Ardila A, Quintanilla-Carvajal MX, Moreno FL. Emulsification and stabilisation technologies used for the inclusion of lipophilic functional ingredients in food systems. Heliyon 2024; 10:e32150. [PMID: 38873677 PMCID: PMC11170136 DOI: 10.1016/j.heliyon.2024.e32150] [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: 03/02/2024] [Revised: 05/24/2024] [Accepted: 05/29/2024] [Indexed: 06/15/2024] Open
Abstract
Food industry is increasingly using functional ingredients to improve the food product quality. Lipid-containing functional ingredients are important sources of nutrients. This review examines the current state of emulsification and stabilisation technologies for incorporating lipophilic functional ingredients into food systems. Lipophilic functional ingredients, such as omega-3 fatty acids, carotenoids, and fat-soluble vitamins, offer numerous health benefits but present challenges due to their limited solubility in water-based food matrices. Emulsification techniques enable the dispersion of these ingredients in aqueous environments, facilitating their inclusion in a variety of food products. This review highlights recent advances in food emulsion formulation, emulsification methods and stabilisation techniques which, together, improve the stability and bioavailability of lipophilic compounds. The role of various emulsifiers, stabilizers, and encapsulation materials in enhancing the functionality of these ingredients is also explored. Furthermore, the review discusses different stabilisation techniques which can yield in emulsion in a solid or liquid state. By providing a comprehensive overview of current technologies, this review aims to guide future research and application in the development of functional foods enriched with lipophilic ingredients.
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Affiliation(s)
- Alejandra Henao-Ardila
- Doctorate in Biosciences, Faculty of Engineering, Universidad de La Sabana, Campus Universitario del Puente del Común, Km7 Autopista Norte de Bogotá, Chía, Cundinamarca, Colombia
- Grupo de Investigación en Procesos Agroindustriales, Faculty of Engineering, Universidad de La Sabana, Campus Universitario del Puente del Común, Km7 Autopista Norte de Bogotá, Chía, Cundinamarca, Colombia
| | - María Ximena Quintanilla-Carvajal
- Grupo de Investigación en Procesos Agroindustriales, Faculty of Engineering, Universidad de La Sabana, Campus Universitario del Puente del Común, Km7 Autopista Norte de Bogotá, Chía, Cundinamarca, Colombia
| | - Fabián Leonardo Moreno
- Grupo de Investigación en Procesos Agroindustriales, Faculty of Engineering, Universidad de La Sabana, Campus Universitario del Puente del Común, Km7 Autopista Norte de Bogotá, Chía, Cundinamarca, Colombia
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15
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D'Amore T, Chaari M, Falco G, De Gregorio G, Zaraî Jaouadi N, Ali DS, Sarkar T, Smaoui S. When sustainability meets health and innovation: The case of Citrus by-products for cancer chemoprevention and applications in functional foods. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2024; 58:103163. [DOI: 10.1016/j.bcab.2024.103163] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/18/2024]
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16
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Wang Y, Guo Y, Dong P, Lin K, Du P, Cao J, Cheng Y, Cheng F, Yun S, Feng C. Water-in-oil Pickering emulsion using ergosterol as an emulsifier solely. Food Res Int 2024; 186:114374. [PMID: 38729731 DOI: 10.1016/j.foodres.2024.114374] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2024] [Revised: 04/08/2024] [Accepted: 04/17/2024] [Indexed: 05/12/2024]
Abstract
As a crucial component of the fungal cell membranes, ergosterol has been demonstrated to possess surface activity attributed to its hydrophobic region and polar group. However, further investigation is required to explore its emulsification behavior upon migration to the oil-water interface. Therefore, this study was conducted to analyze the interface properties of ergosterol as a stabilizer for water in oil (W/O) emulsion. Moreover, the emulsion prepared under the optimal conditions was utilized to load the water-soluble bioactive substance with the chlorogenic acid as the model molecules. Our results showed that the contact angle of ergosterol was 117.017°, and its dynamic interfacial tension was obviously lower than that of a pure water-oil system. When the ratio of water to oil was 4: 6, and the content of ergosterol was 3.5 % (ergosterol/oil phase, w/w), the W/O emulsion had smaller particle size (438 nm), higher apparent viscosity, and better stability. Meanwhile, the stability of loaded chlorogenic acid was improved under unfavorable conditions (pH 1.2, 90 °C, ultraviolet irradiation, and oxidation), which were 73.87 %, 59.53 %, 62.53 %, and 69.73 %, respectively. Additionally, the bioaccessibility of chlorogenic acid (38.75 %) and ergosterol (33.69 %), and the scavenging rates of the emulsion on DPPH radicals (81.00 %) and hydroxyl radicals (82.30 %) were also enhanced. Therefore, a novel W/O Pickering emulsion was prepared in this work using ergosterol as an emulsifier solely, which has great potential for application in oil-based food and nutraceutical formulations.
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Affiliation(s)
- Yaxin Wang
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China
| | - Yuanhao Guo
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China
| | - Pengfei Dong
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China
| | - Kai Lin
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China
| | - Pengya Du
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China
| | - Jinling Cao
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China; Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Taigu 030801, China
| | - Yanfen Cheng
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China; Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Taigu 030801, China
| | - Feier Cheng
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China; Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Taigu 030801, China
| | - Shaojun Yun
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China; Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Taigu 030801, China.
| | - Cuiping Feng
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China.
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17
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Chen H, Schumacher M, Ianiro A, Stank TJ, Janoszka N, Chen C, Azhdari S, Hellweg T, Gröschel AH. Photocleavable Polymer Cubosomes: Synthesis, Self-Assembly, and Photorelease. J Am Chem Soc 2024; 146:14776-14784. [PMID: 38668645 DOI: 10.1021/jacs.4c02651] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/30/2024]
Abstract
Polymer cubosomes (PCs) are a recent class of self-assembled block copolymer (BCP) microparticles with an accessible periodic channel system. Most reported PCs consist of a polystyrene scaffold, which provides mechanical stability for templating but has a limited intrinsic functionality. Here, we report the synthesis of photocleavable BCPs with compositions suitable for PC formation. We analyze the self-assembly mechanism and study the model release of dyes during irradiation, where the transition of the BCPs from amphiphilic to bishydrophilic causes the rapid disassembly of the PCs. A combination of modeling and experiment shows that the evolution of PCs proceeds first via liquid-liquid phase separation into polymer-rich droplets, followed by microphase separation within this droplet confinement, and finally, membrane reorganization into high internal order. This insight may encourage exploration of alternative preparation strategies to better control the size and homogeneity of PCs.
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Affiliation(s)
- Hui Chen
- Institute for Physical Chemistry and Center for Soft Nanoscience (SoN), University of Münster, Corrensstraße 28-30, Münster 48149, Germany
| | - Marcel Schumacher
- Institute for Physical Chemistry and Center for Soft Nanoscience (SoN), University of Münster, Corrensstraße 28-30, Münster 48149, Germany
| | - Alessandro Ianiro
- Department of Chemistry, KU Leuven, Celestijnenlaan 200F, Leuven 3001, Belgium
- Biophysics Group, Adolphe Merkle Institute, Chemin des Verdiers 4, Fribourg 1700, Switzerland
| | - Tim Julian Stank
- Department of Chemistry, Physical and Biophysical Chemistry, Bielefeld University, Bielefeld 33615, Germany
| | - Nicole Janoszka
- Institute for Physical Chemistry and Center for Soft Nanoscience (SoN), University of Münster, Corrensstraße 28-30, Münster 48149, Germany
| | - Chen Chen
- Institute for Physical Chemistry and Center for Soft Nanoscience (SoN), University of Münster, Corrensstraße 28-30, Münster 48149, Germany
| | - Suna Azhdari
- Institute for Physical Chemistry and Center for Soft Nanoscience (SoN), University of Münster, Corrensstraße 28-30, Münster 48149, Germany
| | - Thomas Hellweg
- Department of Chemistry, Physical and Biophysical Chemistry, Bielefeld University, Bielefeld 33615, Germany
| | - André H Gröschel
- Institute for Physical Chemistry and Center for Soft Nanoscience (SoN), University of Münster, Corrensstraße 28-30, Münster 48149, Germany
- Polymer Materials for Energy Storage (PES), Bavarian Center for Battery Technology (BayBatt) and Bavarian Polymer Institute (BPI), University of Bayreuth, Universitätsstr. 30, Bayreuth 95448, Germany
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18
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Zhou S, Zhang W, Han X, Liu J, Asemi Z. The present state and future outlook of pectin-based nanoparticles in the stabilization of Pickering emulsions. Crit Rev Food Sci Nutr 2024:1-25. [PMID: 38733326 DOI: 10.1080/10408398.2024.2351163] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/13/2024]
Abstract
The stabilization of Pickering emulsions using micro/nanoparticles has gained significant attention due to their wide range of potential applications in industries such as cosmetics, food, catalysis, tissue engineering, and drug delivery. There is a growing demand for the development of environmentally friendly micro/nanoparticles to create stable Pickering emulsions. Naturally occurring polysaccharides like pectin offer promising options as they can assemble at oil/water interfaces. This polysaccharide is considered a green candidate because of its biodegradability and renewable nature. The physicochemical properties of micro/nanoparticles, influenced by fabrication methods and post-modification techniques, greatly impact the characteristics and applications of the resulting Pickering emulsions. This review focuses on recent advancements in Pickering emulsions stabilized by pectin-based micro/nanoparticles, as well as the application of functional materials in delivery systems, bio-based films and 3D printing using these emulsions as templates. The effects of micro/nanoparticle properties on the characteristics of Pickering emulsions and their applications are discussed. Additionally, the obstacles that currently hinder the practical implementation of pectin-based micro/nanoparticles and Pickering emulsions, along with future prospects for their development, are addressed.
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Affiliation(s)
- Shengxue Zhou
- College of Chinese Medicine, Jilin Agricultural Science and Technology College, Jilin, China
| | - Wei Zhang
- College of Chinese Medicine, Jilin Agricultural Science and Technology College, Jilin, China
| | - Xiao Han
- Jilin Jinziyuan Biotechnology Co., Ltd, Shuangliao, Jilin, China
| | - Jinhui Liu
- College of Chinese Medicine, Jilin Agricultural Science and Technology College, Jilin, China
- Huashikang (Shenyang) Health Industry Group Co., Ltd, Shenyang, Liaoning, China
| | - Zatollah Asemi
- Research Center for Biochemistry and Nutrition in Metabolic Diseases, Institute for Basic Sciences, Kashan University of Medical Sciences, Kashan, I.R, Iran
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19
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Komarova GA, Gumerov RA, Rudyak VY, Kozhunova EY, Potemkin II, Nasimova IR. Peculiarities of Emulsions Stabilized by Stimuli-Responsive Interpenetrating Polymeric Network Microgels. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2024; 40:9414-9425. [PMID: 38651693 DOI: 10.1021/acs.langmuir.3c03649] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/25/2024]
Abstract
Emulsions have become a crucial product form in various industries in modern times. Expanding the class of substances used to stabilize emulsions can improve their stability or introduce new properties. Particularly, the use of stimuli-responsive microgels makes it possible to create "smart" emulsions whose stability can be controlled by changing any of the specified stimuli. Thus, finding new ways to stabilize emulsions may broaden their application. In this work, for the first time, we applied microgels based on interpenetrating polymeric networks (IPNs) of poly(N-isopropylacrylamide) (PNIPAM) and poly(acrylic acid) (PAA) as stabilizing agents for "oil-in-water" emulsions. We have demonstrated that emulsions stabilized by such soft particles can remain colloidally stable for an extended period, even after being heated up to 40 °C, which is above the lower critical solution temperature (LCST) of PNIPAM. On the contrary, the emulsions stabilized by PNIPAM homopolymer microgels were broken upon heating. To understand the stabilization mechanism of the emulsions, mesoscopic computer simulations were performed to study the IPN microgels at the liquid-liquid interface. The simulations demonstrated that when the first subnetwork (PNIPAM) collapses, the particle adopts a flattened core-shell morphology with a highly swollen PAA-rich shell and a collapsed PNIPAM-rich core. Unlike its PNIPAM homopolymer counterpart, the IPN microgel maintains its three-dimensional shape, which provides stability to the microgel-based emulsions over a wide range of temperatures. Our combined findings could be useful in developing new approaches to emulsions' storage, biphasic catalysis, and lubrication of mechanisms in various operating and climatic conditions.
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Affiliation(s)
- Galina A Komarova
- Physics Department, Lomonosov Moscow State University, Leninskie gory 1-2, 119991 Moscow, Russian Federation
| | - Rustam A Gumerov
- Physics Department, Lomonosov Moscow State University, Leninskie gory 1-2, 119991 Moscow, Russian Federation
| | - Vladimir Yu Rudyak
- Department of Condensed Matter, School of Physics and Astronomy, Tel Aviv University, Tel Aviv 69978, Israel
| | - Elena Yu Kozhunova
- Physics Department, Lomonosov Moscow State University, Leninskie gory 1-2, 119991 Moscow, Russian Federation
| | - Igor I Potemkin
- Physics Department, Lomonosov Moscow State University, Leninskie gory 1-2, 119991 Moscow, Russian Federation
| | - Irina R Nasimova
- Physics Department, Lomonosov Moscow State University, Leninskie gory 1-2, 119991 Moscow, Russian Federation
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20
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Park J, Kim S, Hwang J, Choi JH, So Y, Park S, Ko MJ, Won JC, Suk J, Wu M, Kim YH. Highly Macroporous Polyimide with Chemical Versatility Prepared from Poly(amic acid) Salt-Stabilized High Internal Phase Emulsion Template. ACS OMEGA 2024; 9:15222-15231. [PMID: 38585077 PMCID: PMC10993319 DOI: 10.1021/acsomega.3c09640] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/02/2023] [Revised: 02/28/2024] [Accepted: 03/06/2024] [Indexed: 04/09/2024]
Abstract
Macroporous polymers have gained significant attention due to their unique mass transport and size-selective properties. In this study, we focused on Polyimide (PI), a high-performance polymer, as an ideal candidate for macroporous structures. Despite various attempts to create macroporous PI (Macro PI) using emulsion templates, challenges remained, including limited chemical diversity and poor control over pore size and porosity. To address these issues, we systematically investigated the role of poly(amic acid) salt (PAAS) polymers as macrosurfactants and matrices. By designing 12 different PAAS polymers with diverse chemical structures, we achieved stable high internal phase emulsions (HIPEs) with >80 vol % internal volume. The resulting Macro PIs exhibited exceptional porosity (>99 vol %) after thermal imidization. We explored the structure-property relationships of these Macro PIs, emphasizing the importance of controlling pore size distribution. Furthermore, our study demonstrated the utility of these Macro PIs as separators in Li-metal batteries, providing stable charging-discharging cycles. Our findings not only enhance the understanding of emulsion-based macroporous polymers but also pave the way for their applications in advanced energy storage systems and beyond.
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Affiliation(s)
- Jongmin Park
- Advanced
Functional Polymers Center, Korea Research
Institute of Chemical Technology (KRICT), Daejeon 34114, Republic of Korea
| | - Sunkyu Kim
- Advanced
Functional Polymers Center, Korea Research
Institute of Chemical Technology (KRICT), Daejeon 34114, Republic of Korea
- Department
of Chemical Engineering, Hanyang University, Seoul 04763, Republic of Korea
| | - Jeonguk Hwang
- Advanced
Functional Polymers Center, Korea Research
Institute of Chemical Technology (KRICT), Daejeon 34114, Republic of Korea
| | - Jun Ha Choi
- Advanced
Functional Polymers Center, Korea Research
Institute of Chemical Technology (KRICT), Daejeon 34114, Republic of Korea
- Department
of Chemical and Biomolecular Engineering, Yonsei University, Seoul 03722, Republic
of Korea
| | - Yujin So
- Advanced
Functional Polymers Center, Korea Research
Institute of Chemical Technology (KRICT), Daejeon 34114, Republic of Korea
| | - Sarang Park
- Advanced
Functional Polymers Center, Korea Research
Institute of Chemical Technology (KRICT), Daejeon 34114, Republic of Korea
| | - Min Jae Ko
- Department
of Chemical Engineering, Hanyang University, Seoul 04763, Republic of Korea
| | - Jong Chan Won
- Advanced
Functional Polymers Center, Korea Research
Institute of Chemical Technology (KRICT), Daejeon 34114, Republic of Korea
- KRICT
School, University of Science and Technology
(UST), Daejeon 34113, Republic of Korea
| | - Jungdon Suk
- KRICT
School, University of Science and Technology
(UST), Daejeon 34113, Republic of Korea
- Advanced
Energy Materials Research Center, Korea
Research Institute of Chemical Technology (KRICT), Daejeon 34114, Republic of Korea
| | - Mihye Wu
- Advanced
Energy Materials Research Center, Korea
Research Institute of Chemical Technology (KRICT), Daejeon 34114, Republic of Korea
| | - Yun Ho Kim
- Advanced
Functional Polymers Center, Korea Research
Institute of Chemical Technology (KRICT), Daejeon 34114, Republic of Korea
- KRICT
School, University of Science and Technology
(UST), Daejeon 34113, Republic of Korea
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21
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Zeng C, Wang Y, Liu Y, Su S, Lu Y, Qin S, Shi M. Self-constructed water-in-oil Pickering emulsions as a tool for increasing bioaccessibility of betulin. Food Chem X 2024; 21:101056. [PMID: 38187946 PMCID: PMC10770430 DOI: 10.1016/j.fochx.2023.101056] [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: 06/22/2023] [Revised: 12/05/2023] [Accepted: 12/05/2023] [Indexed: 01/09/2024] Open
Abstract
Self-constructed water-in-oil emulsions can be stabilized by a natural pentacyclic triterpenoid, betulin. A higher betulin concentration (3%) results in smaller emulsion droplet sizes. Microscopy, confocal laser scanning microscopy and rheology indicate that the stabilizing mechanism is attributed to betulin crystals on the emulsion interface and within the continuous phase, thereby enabling excellent freeze/thaw and thermal stability. The betulin Pickering emulsion (1%) significantly increased betulin bioaccessibility (22.4%) compared to betulin alone (0.2%) and betulin-oil physical mixture (7.9%). A higher level of betulin at 3% leads to smaller emulsion particle size, potentially resulting in a greater surface area. This, in return, promotes a higher release of free fatty acids (FFA), contributing to the release and solubilization of betulin from emulsions. Additionally, it leads to the formation of micelles, further increasing betulin bioaccessibility (29.3%). This study demonstrates Pickering emulsions solely stabilized by phytochemical betulin provides an innovative way to improve its bioaccessibility.
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Affiliation(s)
- Chaoxi Zeng
- Lab of Food Function and Nutrigenomics, College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Yuxian Wang
- Lab of Food Function and Nutrigenomics, College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Yugang Liu
- Lab of Food Function and Nutrigenomics, College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Shuxian Su
- Lab of Food Function and Nutrigenomics, College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Yuting Lu
- Lab of Food Function and Nutrigenomics, College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Si Qin
- Lab of Food Function and Nutrigenomics, College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Meng Shi
- Lab of Food Function and Nutrigenomics, College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
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22
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Li J, Wang Q, Meng F, Sun J, Liu H, Gao Y. Analysis of instability of starch-based Pickering emulsion under acidic condition of pH < 4 and improvement of emulsion stability. Int J Biol Macromol 2024; 261:129886. [PMID: 38325252 DOI: 10.1016/j.ijbiomac.2024.129886] [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: 10/12/2023] [Revised: 12/21/2023] [Accepted: 01/30/2024] [Indexed: 02/09/2024]
Abstract
Starch-based Pickering emulsions exhibit high interfacial stability in a certain range of mild pH environments. On the contrary, many studies have reported that when the pH value is <4, it often leads to different degrees of emulsion instability. In this paper, the microscopic state of starch granules in the emulsion and its effect on the stability of the emulsion were observed and analyzed by atomic force microscope (AFM) in tapping mode. At the same time, Pickering emulsions in acidic environment were prepared by using the gel properties of methyl cellulose (MC) in synergy with esterified high amylose maize starch (M-HAMS) granules. The results show that in the emulsion with pH 3, the excessive H + ion inhibits the swelling of M-HAMS granules and prevents it from forming a stable gel structure, which is the main cause of emulsion instability. The polarity of MC with water contact angle (WCA) of 81.8° is similar to that of M-HAMS granules with WCA of 80.1°, and a uniform and ordered micro-nanostructure is formed in the aqueous phase. The prepared acidic (pH 3-4) emulsion has good stability during the observation period of 30 days.
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Affiliation(s)
- Juanjuan Li
- College of Chemistry and Chemical Engineering, Yantai University, Yantai 264005, PR China
| | - Qian Wang
- College of Chemistry and Chemical Engineering, Yantai University, Yantai 264005, PR China
| | - Fanmin Meng
- R&D center, Valiant Co. Ltd., Yantai 264000, PR China
| | - Jie Sun
- College of Chemistry and Chemical Engineering, Yantai University, Yantai 264005, PR China
| | - Huitao Liu
- College of Chemistry and Chemical Engineering, Yantai University, Yantai 264005, PR China.
| | - Yuan Gao
- College of Chemistry and Chemical Engineering, Yantai University, Yantai 264005, PR China.
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23
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Sherif AY, Harisa GI, Alanazi FK. The Chimera of TPGS and Nanoscale Lipid Carriers as Lymphatic Drug Delivery Vehicles to Fight Metastatic Cancers. Curr Drug Deliv 2024; 21:525-543. [PMID: 37183467 DOI: 10.2174/1567201820666230512122825] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2022] [Revised: 01/24/2023] [Accepted: 02/13/2023] [Indexed: 05/16/2023]
Abstract
The lymphatic system (LS) plays a crucial role in fluid balance, transportation of macromolecules, and immune response. Moreover, LS is a channel for microbial invasion and cancer metastasis. Particularly, solid tumors, including lung, breast, melanoma, and prostate cancers, are metastasized across highways of LS. Subsequently, the fabrication of chimeric lymphatic drug delivery systems (LDDS) is a promising strategy to fight cancer metastasis and control microbial pandemics. In this regard, LDDS, in terms of PEG-nanoscaled lipid carriers, elicited a revolution during the COVID-19 pandemic as cargoes for mRNA vaccines. The drug delivered by the lymphatic pathway escapes first-pass metabolism and enhances the drug's bioavailability. Ample approaches, including synthesis of prodrugs, trigging of chylomicron biosynthesis, and fabrication of nanocarriers, facilitate lymphatic drug delivery. Specifically, nanoscales lipid cargoes have the propensity to lymphatic trafficking. Interestingly, TPGSengineered nanoscale lipid cargoes enhance lymphatic trafficking, increase tissue permeation, and, specifically, uptake. Moreover, they overcome biological barriers, control biodistribution, and enhance organelles localization. Most anticancer agents are non-specific, have low bioavailability, and induced drug resistance. Therefore, TPGS-engineered nanoscale lipid chimeras improve the therapeutic impact of anticancer agents. This review highlights lymphatic cancer metastasis, nanoscales lipid cargoes as LDDS, and their influence on lymphatic trafficking, besides the methods of LDD studies.
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Affiliation(s)
- Abdelrahman Y Sherif
- Kayyali Chair for Pharmaceutical Industry, College of Pharmacy, King Saud University, Riyadh, Saudi Arabia
- Department of Pharmaceutics, College of Pharmacy, King Saud University, Riyadh, Saudi Arabia
| | - Gamaleldin I Harisa
- Kayyali Chair for Pharmaceutical Industry, College of Pharmacy, King Saud University, Riyadh, Saudi Arabia
- Department of Pharmaceutics, College of Pharmacy, King Saud University, Riyadh, Saudi Arabia
- Department of Biochemistry and Molecular Biology, College of Pharmacy, Al-Azhar University, Nasr City, Cairo, Egypt
| | - Fars K Alanazi
- Kayyali Chair for Pharmaceutical Industry, College of Pharmacy, King Saud University, Riyadh, Saudi Arabia
- Department of Pharmaceutics, College of Pharmacy, King Saud University, Riyadh, Saudi Arabia
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24
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Yu J, Zhang Y, Zhang R, Gao Y, Mao L. Stabilization of oil-in-water high internal phase emulsions with octenyl succinic acid starch and beeswax oleogel. Int J Biol Macromol 2024; 254:127815. [PMID: 37918613 DOI: 10.1016/j.ijbiomac.2023.127815] [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: 08/31/2023] [Revised: 10/21/2023] [Accepted: 10/30/2023] [Indexed: 11/04/2023]
Abstract
High internal phase emulsions (HIPEs) based on beeswax (BW) oleogels and octenyl succinic acid starch (OSA starch) were prepared by a facile one-step method. Effects of the oleogelation of internal phase on the formation, stability and functionality of the HIPEs were investigated. OSA starch absorbed at the interface allowed high surface charge (|ζ| > 25 mV) of the droplets, and small droplet size (d ≈ 5 m). Microstructural observation suggested that the HIPEs were of O/W type with droplets packed tightly. With the increase in BW content (0-4 %), the particle size (4-7 μm) and ζ-potential (-25 ~ -30 mV) of the HIPEs were first decreased and then increased. Stability analysis revealed that the addition of BW effectively improved emulsion stability against centrifugation, freeze-thawing, changes in pH and ionic strength, and the HIPE with 2 % BW presented the best stability. Rheological tests indicated that the HIPEs with higher content of BW exhibited higher storage modulus, solid-like properties, and shear thinning behaviors. Creep-recovery results implied that the oleogelation enhanced the structure of HIPEs and improved the deformation resistance of the systems. When subjected to light and heat, oleogel-in-water HIPEs showed advantages in protecting β-carotene from degradation, and β-carotene in the HIPEs with 2 % BW had the lowest degradation rate. These findings suggested that gelation of oil phase could improve the stability of HIPEs and the encapsulation capability, which would be meaningful for the development of novel healthy food.
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Affiliation(s)
- Jingjing Yu
- Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yanhui Zhang
- Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Ruoning Zhang
- Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yanxiang Gao
- Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Like Mao
- Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
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25
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McMillin RE, Nowaczyk J, Centofanti K, Bragg J, Tansi BM, Remias JE, Ferri JK. Effect of small molecule surfactant structure on the stability of water-in-lubricating oil emulsions. J Colloid Interface Sci 2023; 652:825-835. [PMID: 37619261 DOI: 10.1016/j.jcis.2023.08.024] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2023] [Revised: 07/30/2023] [Accepted: 08/05/2023] [Indexed: 08/26/2023]
Abstract
During automotive engine operation, water may contaminate engine oil, inhibiting its role in maintaining safe engine operation. In many cases, engine oil must be capable of emulsifying any water contamination to avoid such problems. This study focuses on the impact of small molecule surfactant concentration structure and concentration in emulsions comprised of engine oil, water, and E85 fuel to understand the effects on emulsion stability and formulation optimization. Three small molecule surfacatants were tested; glycerol dioleate (GDO), glyceryl monooleate (GMO), and oleamide (OA). Three characterization methods were used to investigate their effects; the current state of the art, ASTM D7563, microscopy, and diffusing wave spectroscopy (DWS). We found that DWS could yield insights into mechanisms of emulsion stability that are otherwise inaccessible through other experimental techniques. Specifically, utilizing DWS, we are able to extract specific emulsion stability mechanisms associated directly with molecular features for the three surfactants examined.
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Affiliation(s)
- Robert E McMillin
- Department of Chemical and Life Science Engineering, Virginia Commonwealth University, Richmond, VA 23220, USA
| | - Jordan Nowaczyk
- Department of Chemical and Life Science Engineering, Virginia Commonwealth University, Richmond, VA 23220, USA
| | - Katie Centofanti
- Department of Chemical and Life Science Engineering, Virginia Commonwealth University, Richmond, VA 23220, USA
| | - Jessica Bragg
- Department of Chemical and Life Science Engineering, Virginia Commonwealth University, Richmond, VA 23220, USA
| | | | | | - James K Ferri
- Department of Chemical and Life Science Engineering, Virginia Commonwealth University, Richmond, VA 23220, USA.
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26
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Lu SM, Vannoy KJ, Dick JE, Long YT. Multiphase Chemistry under Nanoconfinement: An Electrochemical Perspective. J Am Chem Soc 2023; 145:25043-25055. [PMID: 37934860 DOI: 10.1021/jacs.3c07374] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2023]
Abstract
Most relevant systems of interest to modern chemists rarely consist of a single phase. Real-world problems that require a rigorous understanding of chemical reactivity in multiple phases include the development of wearable and implantable biosensors, efficient fuel cells, single cell metabolic characterization techniques, and solar energy conversion devices. Within all of these systems, confinement effects at the nanoscale influence the chemical reaction coordinate. Thus, a fundamental understanding of the nanoconfinement effects of chemistry in multiphase environments is paramount. Electrochemistry is inherently a multiphase measurement tool reporting on a charged species traversing a phase boundary. Over the past 50 years, electrochemistry has witnessed astounding growth. Subpicoampere current measurements are routine, as is the study of single molecules and nanoparticles. This Perspective focuses on three nanoelectrochemical techniques to study multiphase chemistry under nanoconfinement: stochastic collision electrochemistry, single nanodroplet electrochemistry, and nanopore electrochemistry.
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Affiliation(s)
- Si-Min Lu
- State Key Laboratory of Analytical Chemistry for Life Science, School of Chemistry and Chemical Engineering, Nanjing University, Nanjing 210023, P.R. China
| | - Kathryn J Vannoy
- Department of Chemistry, Elmore Family School of Electrical and Computer Engineering, Purdue University, West Lafayette, Indiana 47907, United States
| | - Jeffrey E Dick
- Department of Chemistry, Elmore Family School of Electrical and Computer Engineering, Purdue University, West Lafayette, Indiana 47907, United States
| | - Yi-Tao Long
- State Key Laboratory of Analytical Chemistry for Life Science, School of Chemistry and Chemical Engineering, Nanjing University, Nanjing 210023, P.R. China
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27
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Su C, De Meulenaer B, Van der Meeren P. Analytics and applications of polyglycerol polyricinoleate (PGPR)-Current research progress. Compr Rev Food Sci Food Saf 2023; 22:4282-4301. [PMID: 37583303 DOI: 10.1111/1541-4337.13223] [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: 02/12/2023] [Revised: 06/24/2023] [Accepted: 07/20/2023] [Indexed: 08/17/2023]
Abstract
Polyglycerol polyricinoleate (PGPR) is a synthetic food additive containing a complex mixture of various esters. In recent years, there has been a growing trend to use PGPR-stabilized water-in-oil (W/O) emulsions to replace fat in order to produce low-calorie food products. In this respect, it is essential to comprehensively characterize the PGPR molecular species composition, which might enable to reduce its required amount in emulsions and foods based on a better understanding of the structure-activity relationship. This review presents the recent research progress on the characterization and quantitative analysis of PGPR. The influencing factors of the emulsifying ability of PGPR in W/O emulsions are further illustrated to provide new insights on the total or partial replacement of PGPR. Moreover, the latest progress on applications of PGPR in food products is described. Current studies have revealed the complex structure of PGPR. Besides, recent research has focused on the quantitative determination of the composition of PGPR and the quantification of the PGPR concentration in foods. However, research on the quantitative determination of the (poly)glycerol composition of PGPR and of the individual molecular species present in PGPR is still limited. Some natural water- or oil-soluble surfactants (e.g., proteins or lecithin) have been proven to enable the partial replacement of PGPR in W/O emulsions. Additionally, water-dispersible phytosterol particles and lecithin have been successfully used as a substitute of PGPR to create stable W/O emulsions.
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Affiliation(s)
- Chunxia Su
- Particle and Interfacial Technology Group, Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
- nutriFOODchem, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
| | - Bruno De Meulenaer
- nutriFOODchem, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
| | - Paul Van der Meeren
- Particle and Interfacial Technology Group, Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
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28
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Padaraju A, Dwivedi F, Kumar G. Microemulsions, nanoemulsions and emulgels as carriers for antifungal antibiotics. Ther Deliv 2023; 14:721-740. [PMID: 38014430 DOI: 10.4155/tde-2023-0076] [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] [Indexed: 11/29/2023] Open
Abstract
According to estimates, up to 25% of the world's population has fungal skin diseases, making them the most prevalent infectious disease. Several chemical classes of antifungal drugs are available to treat fungal infections. However, the major challenges of conventional formulations of antifungal drugs include poor pharmacokinetic profiles like solubility, low permeability, side effects and decreased efficacy. Novel drug delivery is a promising approach for overcoming pharmacokinetic limitations and increasing the effectiveness of antibiotics. In this review, we have shed light on microemulsions, nanoemulsions, and emulgels as novel drug delivery approaches for the topical delivery of antifungal antibiotics. We believe these formulations have potential translational value and could be developed for treating fungal infections in humans.
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Affiliation(s)
- Annapurna Padaraju
- Department of Natural Products, Chemical Sciences, National Institute of Pharmaceutical Education & Research-Hyderabad, Hyderabad, Balanagar, 500037, India
| | - Falguni Dwivedi
- Department of Natural Products, Chemical Sciences, National Institute of Pharmaceutical Education & Research-Hyderabad, Hyderabad, Balanagar, 500037, India
| | - Gautam Kumar
- Department of Natural Products, Chemical Sciences, National Institute of Pharmaceutical Education & Research-Hyderabad, Hyderabad, Balanagar, 500037, India
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29
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Wang M, Zhang J, Fan L, Li J. Fabrication of fat-reduced water-in-oil emulsion and the application in 3D printing. Food Res Int 2023; 172:113118. [PMID: 37689880 DOI: 10.1016/j.foodres.2023.113118] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2023] [Revised: 06/02/2023] [Accepted: 06/09/2023] [Indexed: 09/11/2023]
Abstract
Water-in-oil (W/O) emulsion is promising to design fat-reduced foods for 3D printing. In this study, oleogel-based W/O emulsion containing 65% water fraction was prepared by sunflower wax (SW, 1.0 wt%) and soybean phosphatidylethanolamine (SP, 0.5 wt%) with stability exceeding 30 days. Besides reducing interfacial tension, from X-ray diffraction and rheological results, SP was considered co-oleogelator to change the crystal habit of SW to enhance the external SW-based oleogel structure. The strong external oleogel structure was not only good for reducing droplets movements to improve physical stability, but facilitating the molding and supporting abilities of the emulsion gel in 3D printing. Based on rheological measurements, the emulsion gels were shown improved printing performance with SP increasing: extrusion (shear-thinning behavior), recovery (excellent thixotropy), and self-supporting (sufficient storage modulus and deformation resistance). In 3D printing, the emulsion gels with growing SP were displayed better shape retention and allowed printing the designs with more delicate and vivid features. This study provided new insight for W/O emulsion formation using natural ingredients for 3D printing to create fat-reduced foods.
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Affiliation(s)
- Mengzhu Wang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Jiaxiang Zhang
- Shandong Food Ferment Industry Research & Design Institute, Qilu University of Technology, Jinan 250013, China
| | - Liuping Fan
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Jinwei Li
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China.
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30
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Du J, Zhu Q, Guo J, Wu Y, Hu Z, Yang S, Jiang J. Effects of ultrasonic and steam-cooking treatments on the physicochemical properties of bamboo shoots protein and the stability of O/W emulsion. Heliyon 2023; 9:e19825. [PMID: 37810120 PMCID: PMC10559217 DOI: 10.1016/j.heliyon.2023.e19825] [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: 05/06/2023] [Revised: 08/31/2023] [Accepted: 09/01/2023] [Indexed: 10/10/2023] Open
Abstract
In this study, the effects of ultrasonic and steam-cooking treatments on the physicochemical and emulsifying properties of bamboo shoots protein (BSP) were investigated. The particle size and the polydispersity index (PDI) of U-BSP (ultrasonic-BSP) both decreased. Fourier transform infrared spectroscopy (FTIR) showed that the secondary structure of U-BSP was more loose. Furthermore, X-ray diffraction (XRD) and thermogravimetric (TGA) analysis suggested that crystallinity amd thermal stability of U-BSP both deceased. The water and oil holding capacity (WHC/OHC) of U-BSP increased, while steam-cooking treatment had the reverse effect. We also investigated the effects of ultrasonic and steam-cooking treatments on BSP-stabilized emulsions. The viscosity of emulsion stabilized by U-BSP increased and the distribution of emulsion droplets was more uniform and smaller. The results showed that ultrasonic treatment significantly improved the stability of BSP-stabilized emulsions, while steam-cooking treatment had a significant negative impact on the stability of BSP-stabilized emulsions. The work indicated ultrasonication is an effective treatment to improve the emulsifying properties of BSP.
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Affiliation(s)
- Jingjing Du
- Institute of Agro-products Processing, Anhui Academy of Agricultural Sciences, Hefei, Anhui, 230041, China
- Anhui Engineering Laboratory for Functional Microorganisms and Fermented Foods, Anhui Academy of Agricultural Sciences, Hefei, Anhui, 230041, China
| | - Qian Zhu
- Institute of Agro-products Processing, Anhui Academy of Agricultural Sciences, Hefei, Anhui, 230041, China
- Anhui Engineering Laboratory for Functional Microorganisms and Fermented Foods, Anhui Academy of Agricultural Sciences, Hefei, Anhui, 230041, China
| | - Jiagang Guo
- Institute of Agro-products Processing, Anhui Academy of Agricultural Sciences, Hefei, Anhui, 230041, China
- Anhui Engineering Laboratory for Functional Microorganisms and Fermented Foods, Anhui Academy of Agricultural Sciences, Hefei, Anhui, 230041, China
| | - Yuhan Wu
- Institute of Agro-products Processing, Anhui Academy of Agricultural Sciences, Hefei, Anhui, 230041, China
- Anhui Engineering Laboratory for Functional Microorganisms and Fermented Foods, Anhui Academy of Agricultural Sciences, Hefei, Anhui, 230041, China
| | - Zhangqing Hu
- College of Tea & Food Science, Anhui Engineering Laboratory of Agricultural Products Processing, Anhui Agricultural University, Hefei, 230036, China
| | - Song Yang
- Institute of Agro-products Processing, Anhui Academy of Agricultural Sciences, Hefei, Anhui, 230041, China
- Anhui Engineering Laboratory for Functional Microorganisms and Fermented Foods, Anhui Academy of Agricultural Sciences, Hefei, Anhui, 230041, China
| | - Jian Jiang
- Institute of Agro-products Processing, Anhui Academy of Agricultural Sciences, Hefei, Anhui, 230041, China
- Anhui Engineering Laboratory for Functional Microorganisms and Fermented Foods, Anhui Academy of Agricultural Sciences, Hefei, Anhui, 230041, China
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31
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Tan C, Karaca AC, Assadpour E, Jafari SM. Influence of different nano/micro-carriers on the bioavailability of iron: Focus on in vitro-in vivo studies. Adv Colloid Interface Sci 2023; 318:102949. [PMID: 37348384 DOI: 10.1016/j.cis.2023.102949] [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: 03/24/2023] [Revised: 06/09/2023] [Accepted: 06/11/2023] [Indexed: 06/24/2023]
Abstract
Anemia resulting from iron (Fe) deficiency is a global public health problem. The deficiency of Fe is usually due to insufficient dietary intake of iron, interaction of Fe with other food components, and thus low bioaccessibility/bioavailability. Fe encapsulation has the potential to tackle some major challenges in iron fortification of foods. Various nano/micro-carriers have been developed for encapsulation of Fe, including emulsions, liposomes, hydrogels, and spray-dried microcapsules. They could reduce the interactions of Fe with food components, increase iron tolerance and intestinal uptake, and decrease adverse effects. This article review covers the factors affecting the bioavailability of Fe along with emerging carriers that can be used as a solution of this issue. The application of Fe-loaded carriers in food supplements and products is also described. The advantages and limitations associated with the delivery efficiency of each carrier for Fe are highlighted.
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Affiliation(s)
- Chen Tan
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Asli Can Karaca
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Istanbul, Turkey
| | - Elham Assadpour
- Food Industry Research Co., Gorgan, Iran; Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
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32
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Yan S, Regenstein JM, Zhang S, Huang Y, Qi B, Li Y. Edible particle-stabilized water-in-water emulsions: Stabilization mechanisms, particle types, interfacial design, and practical applications. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108665] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/18/2023]
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33
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Bao Y, Pignitter M. Mechanisms of lipid oxidation in water-in-oil emulsions and oxidomics-guided discovery of targeted protective approaches. Compr Rev Food Sci Food Saf 2023; 22:2678-2705. [PMID: 37097053 PMCID: PMC10962568 DOI: 10.1111/1541-4337.13158] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2022] [Revised: 02/21/2023] [Accepted: 03/30/2023] [Indexed: 04/26/2023]
Abstract
Lipid oxidation is an inevitable event during the processing, storage, and even consumption of lipid-containing food, which may cause adverse effects on both food quality and human health. Water-in-oil (W/O) food emulsions contain a high content of lipids and small water droplets, which renders them vulnerable to lipid oxidation. The present review provides comprehensive insights into the lipid oxidation of W/O food emulsions. The key influential factors of lipid oxidation in W/O food emulsions are presented systematically. To better interpret the specific mechanisms of lipid oxidation in W/O food emulsions, a comprehensive detection method, oxidative lipidomics (oxidomics), is proposed to identify novel markers, which not only tracks the chemical molecules but also considers the changes in supramolecular properties, sensory properties, and nutritional value. The microstructure of emulsions, components from both phases, emulsifiers, pH, temperature, and light should be taken into account to identify specific oxidation markers. A correlation of these novel oxidation markers with the shelf life, the organoleptic properties, and the nutritional value of W/O food emulsions should be applied to develop targeted protective approaches for limiting lipid oxidation. Accordingly, the processing parameters, the application of antioxidants and emulsifiers, as well as packing and storage conditions can be optimized to develop W/O emulsions with improved oxidative stability. This review may help in emphasizing the future research priorities of investigating the mechanisms of lipid oxidation in W/O emulsion by oxidomics, leading to practical solutions for the food industry to prevent oxidative rancidity in W/O food emulsions.
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Affiliation(s)
- Yifan Bao
- Institute of Physiological ChemistryFaculty of Chemistry, University of ViennaViennaAustria
- Vienna Doctoral School in Chemistry (DoSChem)University of ViennaViennaAustria
| | - Marc Pignitter
- Institute of Physiological ChemistryFaculty of Chemistry, University of ViennaViennaAustria
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34
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Liu Y, He H, Zhang TJ, Zhang TC, Wang Y, Yuan S. A biomimetic beetle-like membrane with superoleophilic SiO 2-induced oil coalescence on superhydrophilic CuC 2O 4 nanosheet arrays for effective O/W emulsion separation. JOURNAL OF HAZARDOUS MATERIALS 2023; 451:131142. [PMID: 36893603 DOI: 10.1016/j.jhazmat.2023.131142] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/03/2022] [Revised: 02/21/2023] [Accepted: 03/02/2023] [Indexed: 06/18/2023]
Abstract
It is highly attractive to develop highly efficient oil-in-water (O/W) emulsion separation technologies for promoting the oily wastewater treatment. Herein, a novel inversely Stenocara beetle-like hierarchical structure of superhydrophobic SiO2 nanoparticle-decorated CuC2O4 nanosheet arrays were prepared on copper mesh membrane by bridging polydopamine (PDA) to make a SiO2/PDA@CuC2O4 membrane for substantially enhanced separation of O/W emulsions. The superhydrophobic SiO2 particles on the as-prepared SiO2/PDA@CuC2O4 membranes were served as localized active sites to induce coalescence of small-size oil droplets in oil-in-water (O/W) emulsions. Such innovated membrane delivered outstanding demulsification ability of O/W emulsion with a high separation flux of 2.5 kL⋅m-2⋅h-1 and its filtrate's chemical oxygen demand (COD) being 30 and 100 mg⋅L-1 for surfactant-free emulsion (SFE) and surfactant-stabilized emulsion (SSE), respectively, and also exhibited a good anti-fouling performance in cycling tests. The innovative design strategy developed in this work broadens the application of superwetting materials for oil-water separation and presents a promising prospect in practical oily wastewater treatment applications.
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Affiliation(s)
- Yajie Liu
- Low-carbon Technology & Chemical Reaction Engineering Lab, School of Chemical Engineering, Sichuan University, Chengdu 610065, China
| | - Huaqiang He
- Low-carbon Technology & Chemical Reaction Engineering Lab, School of Chemical Engineering, Sichuan University, Chengdu 610065, China
| | - Tie-Jun Zhang
- Department of Mechanical Engineering, Masdar Institute, Khalifa University of Science and Technology, P.O. Box 127788, Abu Dhabi, United Arab Emirates
| | - Tian C Zhang
- Civil and Environmental Engineering Department, University of Nebraska-Lincoln, Omaha, NE 68182-0178, USA
| | - Yuan Wang
- Low-carbon Technology & Chemical Reaction Engineering Lab, School of Chemical Engineering, Sichuan University, Chengdu 610065, China.
| | - Shaojun Yuan
- Low-carbon Technology & Chemical Reaction Engineering Lab, School of Chemical Engineering, Sichuan University, Chengdu 610065, China.
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35
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Chen Z, Wang W, Zheng W, Cao Y, Xiao J. A combined experimental and computational study on the interfacial distribution behavior in colloidal particle-surfactant co-stabilized Pickering emulsions. Food Res Int 2023; 168:112752. [PMID: 37120205 DOI: 10.1016/j.foodres.2023.112752] [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: 11/24/2022] [Revised: 02/18/2023] [Accepted: 03/21/2023] [Indexed: 05/01/2023]
Abstract
Recently, co-stabilized Pickering emulsion (CPE) that stabilized by colloidal particles and surfactant has received increased research attention, owing to its improved stability and fluid properties comparing with conventional emulsions stabilized by particles or surfactants alone. Herein, the dynamic distribution behavior at multi-scale and the synergistic-competitive interfacial absorption in CPE co-stabilized by Tween20 (Tw20) and zein particles (Zp) were studied by experiment combined simulation method. The experimental studies identified the delicate synergistic-competitive stabilization phenomenon tuned by the molar ratio of Zp and Tw20. Meanwhile, dissipative particle dynamic (DPD) simulation was utilized to reveal the distribution and kinetic motion. Based on the two- and three-dimensional simulation on the formation of CPE, simulation revealed that Zp - Tw20 aggregates were formed when anchoring at the interface. The interfacial adsorption efficiency of Zp was improved at low Tw 20 concentration (0-1.0%wt), Tw20 inhibited the Brownian motion of Zp at the interface and competed them out at high concentrations (1.5-2.0%wt). Zp was departured from the interface 4.5 Å to 10 Å, as Tw20 increased from 1.06% to 5%. The study offers a novel approach to reveal the dynamic distribution behavior of surface active substances during the dynamic formation process of CEP, which will expand our current strategies for interface engineering of emulsions.
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Affiliation(s)
- Zhibin Chen
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Wenbo Wang
- College of Electronic Engineering, South China Agricultural University, Guangzhou 510642, China
| | - Wenxu Zheng
- College of Materials and Energy, South China Agricultural University, Guangzhou 510642, Guangdong, China
| | - Yong Cao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Jie Xiao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou 510642, China.
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36
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D'Agostino C, Preziosi V, Caiazza G, Maiorino MV, Fridjonsson E, Guido S. Effect of surfactant concentration on diffusion and microstructure in water-in-oil emulsions studied by low-field benchtop NMR and optical microscopy. SOFT MATTER 2023; 19:3104-3112. [PMID: 37039250 DOI: 10.1039/d3sm00113j] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/04/2023]
Abstract
Emulsions are ubiquitous in many consumer products, including food, cosmetics and pharmaceuticals. Whilst their macroscopic characterisation is well-established, understanding their microscopic behaviour is very challenging. In our previous work we investigated oil-in-water emulsions by studying the effect of water on structuring and dynamics of such systems. In the present work, we investigate the effect of surfactant concentration on microstructure and diffusion within the water-in-oil emulsion system by using low-field pulsed-field gradient (PFG) NMR studies carried out with a benchtop NMR instrument, in conjunction with optical imaging. The results reveal that at high surfactant concentration the formation of smaller droplets gives rise to a third component in the PFG NMR attenuation plot, which is mostly attributed to restricted diffusion near the droplet boundaries. In addition, structuring effects due to increase in surfactant concentration at the boundaries could also contribute to further slowing down water diffusion at the boundaries. As the surfactant concentration decreases, the average droplet size becomes larger and both restriction and structuring effects at the droplet boundaries become less significant, as suggested by the PFG NMR plot, whereby the presence of a third diffusion component becomes less pronounced.
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Affiliation(s)
- Carmine D'Agostino
- Department of Chemical Engineering and Analytical Science, The University of Manchester, The Mill, Sackville Street, Manchester, M13 9PL, UK.
- Dipartimento di Ingegneria Civile, Chimica, Ambientale e dei Materiali (DICAM), Alma Mater Studiorum - Università di Bologna, Via Terracini, 28, 40131 Bologna, Italy
| | - Valentina Preziosi
- Dipartimento di Ingegneria Chimica, dei Materiali e della Produzione Industriale, Università di Napoli Federico II, UdR INSTM, Piazzale Tecchio, 80, 80125, Napoli, Italy.
- CEINGE, Advanced Biotechnologies, Via Gaetano Salvatore 486, 80145 Napoli, Italy
| | - Giuseppina Caiazza
- Dipartimento di Ingegneria Chimica, dei Materiali e della Produzione Industriale, Università di Napoli Federico II, UdR INSTM, Piazzale Tecchio, 80, 80125, Napoli, Italy.
| | - Maria Vittoria Maiorino
- Dipartimento di Ingegneria Chimica, dei Materiali e della Produzione Industriale, Università di Napoli Federico II, UdR INSTM, Piazzale Tecchio, 80, 80125, Napoli, Italy.
| | - Einar Fridjonsson
- Department of Chemical Engineering, The University of Western Australia, 35 Stirling Highway, Crawley, WA 6009, Australia
| | - Stefano Guido
- Dipartimento di Ingegneria Chimica, dei Materiali e della Produzione Industriale, Università di Napoli Federico II, UdR INSTM, Piazzale Tecchio, 80, 80125, Napoli, Italy.
- CEINGE, Advanced Biotechnologies, Via Gaetano Salvatore 486, 80145 Napoli, Italy
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37
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Wang Y, Meng F, Han L, Liu X, Guo F, Lu H, Cheng D, Wang W. Constructing a highly tough, durable, and renewable flexible filter by epitaxial growth of a glass fiber fabric for high flux and superefficient oil-water separation. JOURNAL OF HAZARDOUS MATERIALS 2023; 448:130807. [PMID: 36709734 DOI: 10.1016/j.jhazmat.2023.130807] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/31/2022] [Revised: 01/02/2023] [Accepted: 01/15/2023] [Indexed: 06/18/2023]
Abstract
The separation and purification of complex and stable stubborn oily sewage is extremely challenging. To respond to this challenge, we developed a powerful flexible filter with ultrahigh strength, durability, flux, separation efficiency, and a multiobjective separation function based on a universal epitaxial growth process of glass fiber fabric (Gf). The underwater oil contact angle (UOCA) of the silicate@Gf (MgSi@Gf) filter is 156.3°, so it can achieve both an ultrahigh permeation flux (5632.7 L·m-2·h-1) and oil-water separation efficiency (99.5%) under gravity (≈ 1 kPa) in purifying surfactant-stabilized emulsions, actual industrial oily sewage and mechanical cold rolling emulsions. The filter with a high tensile strength (66.5 MPa) and oil invasion pressure (4626 Pa) can withstand the impact of much sewage or intense water flow. The filter can tolerate extreme conditions and can maintain high separation performance in acid or alkaline (pH 1-13), high or low temperature (100 °C, 200 °C, -18 °C) conditions or natural salty waters such as seawater. The filter can remove methylene blue (MB) dye (99.8%) by filtration, and can be repeatedly and easily reconstructed (renewable advantage). The filter shows great potential for efficiently eliminating the hazards of contaminants in actual oily sewage and thus protect human health.
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Affiliation(s)
- Yiwen Wang
- College of Chemistry and Chemical Engineering, Inner Mongolia University, Hohhot 010021, PR China
| | - Fanxiang Meng
- College of Chemistry and Chemical Engineering, Inner Mongolia University, Hohhot 010021, PR China
| | - Lei Han
- College of Chemistry and Chemical Engineering, Inner Mongolia University, Hohhot 010021, PR China
| | - Xiangyu Liu
- College of Chemistry and Chemical Engineering, Inner Mongolia University, Hohhot 010021, PR China
| | - Fang Guo
- College of Chemistry and Chemical Engineering, Inner Mongolia University, Hohhot 010021, PR China
| | - Hang Lu
- College of Chemistry and Chemical Engineering, Inner Mongolia University, Hohhot 010021, PR China
| | - Dehao Cheng
- College of Chemistry and Chemical Engineering, Inner Mongolia University, Hohhot 010021, PR China
| | - Wenbo Wang
- College of Chemistry and Chemical Engineering, Inner Mongolia University, Hohhot 010021, PR China.
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Milinčić DD, Salević-Jelić AS, Kostić AŽ, Stanojević SP, Nedović V, Pešić MB. Food nanoemulsions: how simulated gastrointestinal digestion models, nanoemulsion, and food matrix properties affect bioaccessibility of encapsulated bioactive compounds. Crit Rev Food Sci Nutr 2023; 64:8091-8113. [PMID: 37021463 DOI: 10.1080/10408398.2023.2195519] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/07/2023]
Abstract
Food nanoemulsions are known as very effective and excellent carriers for both lipophilic and hydrophilic bioactive compounds (BCs) and have been successfully used for controlled delivery and protection of BCs during gastrointestinal digestion (GID). However, due to sensitive and fragile morphology, BCs-loaded nanoemulsions have different digestion pathways depending on their properties, food matrix properties, and applied models for testing their digestibility and BCs bioaccessibility. Thus, this review gives a critical review of the behavior of encapsulated BCs into food nanoemulsions during each phase of GID in different static and dynamic in vitro digestion models, as well as of the influence of nanoemulsion and food matrix properties on BCs bioaccessibility. In the last section, the toxicity and safety of BCs-loaded nanoemulsions evaluated on in vitro and in vivo GID models have also been discussed. Better knowledge of food nanoemulsions' behavior in different models of simulated GI conditions and within different nanoemulsion and food matrix types can help to standardize the protocol for their testing aiming for researchers to compare results and design BCs-loaded nanoemulsions with better performance and higher targeted BCs bioaccessibility.
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Affiliation(s)
- Danijel D Milinčić
- Faculty of Agriculture, Institute of Food Technology and Biochemistry, University of Belgrade, Belgrade, Serbia
| | - Ana S Salević-Jelić
- Faculty of Agriculture, Institute of Food Technology and Biochemistry, University of Belgrade, Belgrade, Serbia
| | - Aleksandar Ž Kostić
- Faculty of Agriculture, Institute of Food Technology and Biochemistry, University of Belgrade, Belgrade, Serbia
| | - Slađana P Stanojević
- Faculty of Agriculture, Institute of Food Technology and Biochemistry, University of Belgrade, Belgrade, Serbia
| | - Viktor Nedović
- Faculty of Agriculture, Institute of Food Technology and Biochemistry, University of Belgrade, Belgrade, Serbia
| | - Mirjana B Pešić
- Faculty of Agriculture, Institute of Food Technology and Biochemistry, University of Belgrade, Belgrade, Serbia
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Lu S, Li X, Wei X, Huang C, Zheng J, Ou S, Yang T, Liu F. Preparation and Characterization of a Novel Natural Quercetin Self-Stabilizing Pickering Emulsion. Foods 2023; 12:foods12071415. [PMID: 37048236 PMCID: PMC10094174 DOI: 10.3390/foods12071415] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2023] [Revised: 03/12/2023] [Accepted: 03/20/2023] [Indexed: 03/29/2023] Open
Abstract
In contrast to their well-known physiological properties, phytochemicals, such as flavonoids, have been less frequently examined for their physiochemical properties (e.g., surface activity). A natural quercetin self-stabilizing Pickering emulsion was fabricated and characterized in the present study. The antisolvent precipitation method was used to modify quercetin (in dihydrate form), and the obtained particles were characterized by light microscope, atom force microscope, XRD, and contact angle. The antisolvent treatment was found to reduce the particle size, crystallinity, and surface hydrophobicity of quercetin. We then examined the effects of the antisolvent ratio, particle concentration, and oil fraction on the properties of the quercetin particle-stabilized emulsions. In addition, increasing the antisolvent ratio (1:1~1:10) effectively improved the emulsification performance of the quercetin particles. The emulsion showed good storage stability, and the particle size of the emulsion decreased with the rising particle concentration and increased with the rising oil phase ratio. The findings indicate that natural quercetin treated with antisolvent method has a good ability to stabilize Pickering emulsion, and this emulsion may have good prospective application potential for the development of novel and functional emulsion foods.
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Affiliation(s)
- Shenglan Lu
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
| | - Xueying Li
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
| | - Xunran Wei
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
| | - Caihuan Huang
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
| | - Jie Zheng
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
| | - Shiyi Ou
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
| | - Tao Yang
- School of Pharmacy, Hainan Medical University, Haikou 571199, China
| | - Fu Liu
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
- Correspondence: ; Tel.: +86-020-85226630
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40
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Yao L, Man T, Xiong X, Wang Y, Duan X, Xiong X. HPMC films functionalized by zein/carboxymethyl tamarind gum stabilized Pickering emulsions: Influence of carboxymethylation degree. Int J Biol Macromol 2023; 238:124053. [PMID: 36934825 DOI: 10.1016/j.ijbiomac.2023.124053] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2022] [Revised: 03/10/2023] [Accepted: 03/12/2023] [Indexed: 03/19/2023]
Abstract
Pickering emulsions are promising systems to act as carriers of active hydrophobic components, and to improve compatibility and the water vapor barrier properties of bio-based films. This study aimed to investigated the effects of cinnamon essential oil Pickering emulsions (CEOEs) using zein/carboxymethyl tamarind gum as stabilizers on the mechanical, barrier, antibacterial and antioxidant properties of Hydroxypropyl methyl cellulose (HPMC) films, and assessed the influence of carboxymethylation degree. In addition, the effect of the packaging was studied on the shelf life of cherry tomatoes. Results showed that the droplet size reduced approximately from 93.03 to 10.59 μm with the increasing degree of substitution (DS), greatly facilitating the droplet uniform distribution in film matrix. Moreover, with the addition of CEOEs, significant increase was observed with the tensile strength from 8.46 to 25.41 MPa, and the water vapor permeability decreased from 6.18 × 10-10 to 4.24 × 10-10 g·m-1·s-1·Pa-1. The films exhibited good UV barrier properties without sacrificing the transparency after adding CEO. Furthermore, the antibacterial and antioxidant activities of the prepared films have also been greatly improved. Consequently, the CEOEs was an ideal alternative for incorporation with HPMC based films for increasing the shelf life of cherry tomatoes.
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Affiliation(s)
- Lili Yao
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China.
| | - Tao Man
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China
| | - Xiong Xiong
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China
| | - Yicheng Wang
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China
| | - Xinxin Duan
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China
| | - Xiaohui Xiong
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China
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41
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Choi J, Kim H, Lee H, Yi S, Hyun Lee J, Woong Kim J. Hydrophobically modified silica nanolaces-armored water-in-oil pickering emulsions with enhanced interfacial attachment energy. J Colloid Interface Sci 2023; 641:376-385. [PMID: 36940594 DOI: 10.1016/j.jcis.2023.03.075] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2022] [Revised: 03/05/2023] [Accepted: 03/10/2023] [Indexed: 03/16/2023]
Abstract
HYPOTHESIS Anisotropic particles with a high aspect ratio led to favorable interfacial adhesion, thus enabling Pickering emulsion stabilization. Herein, we hypothesized that pearl necklace-shaped colloid particles would play a key role in stabilizing water-in-silicone oil (W/S) emulsions by taking advantage of their enhanced interfacial attachment energy. EXPERIMENTS We fabricated hydrophobically modified silica nanolaces (SiNLs) by depositing silica onto bacterial cellulose nanofibril templates and subsequently grafting alkyl chains with tuned amounts and chain lengths onto the nanograins comprising the SiNLs. FINDINGS The SiNLs, of which nanograin has the same dimension and surface chemistry as the silica nanospheres (SiNSs), showed more favorable wettability than SiNSs at the W/S interface, which was supported by the approximately 50 times higher attachment energy theoretically calculated using the hit-and-miss Monte Carlo method. The SiNLs with longer alkyl chains from C6 to C18 more effectively assembled at the W/S interface to produce a fibrillary interfacial membrane with a 10 times higher interfacial modulus, preventing water droplets from coalescing and improving the sedimentation stability and bulk viscoelasticity. These results demonstrate that the SiNLs acted as a promising colloidal surfactant for W/S Pickering emulsion stabilization, thereby allowing the exploration of diverse pharmaceutical and cosmetic formulations.
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Affiliation(s)
- Jihyun Choi
- School of Chemical Engineering, Sungkyunkwan University, Suwon 16419, Republic of Korea
| | - Hajeong Kim
- School of Chemical Engineering, Sungkyunkwan University, Suwon 16419, Republic of Korea
| | - Hyunsuk Lee
- Research and Innovation Center, AMOREPACIFIC, Yongin 17074, Republic of Korea
| | - SeungHwan Yi
- Research and Innovation Center, AMOREPACIFIC, Yongin 17074, Republic of Korea
| | - Jin Hyun Lee
- School of Bio-Convergence Science, College of Biomedical & Health Science, Konkuk University, Chungju 27478, Republic of Korea.
| | - Jin Woong Kim
- School of Chemical Engineering, Sungkyunkwan University, Suwon 16419, Republic of Korea.
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42
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He F, Zhao X, Yang S, Wen Q, Feng Y, Yu G, Li J. Coexistence of aggregates and flat states of hydrophobically modified sodium alginate at an oil/water interface: A molecular dynamics study. Int J Biol Macromol 2023; 231:123233. [PMID: 36642363 DOI: 10.1016/j.ijbiomac.2023.123233] [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: 08/01/2022] [Revised: 12/16/2022] [Accepted: 01/08/2023] [Indexed: 01/14/2023]
Abstract
Hydrophobically modified sodium alginate stabilizes benzene in water emulsions. The stability of the emulsion is related to the interface properties at the mesoscopic scale, but the details of the polymer adsorption, conformation and organization at oil/water interfaces at the microscopic scale remain largely elusive. In this study, hydrophobically modified sodium alginate was used as a representative of amphiphilic polymers for prediction of distribution of HMSA at the oil/water interface by coarse-grained molecular dynamics simulation. The result showed that driven by the interaction energy between the hydrophobic segment and benzene, HMSA will actively accumulate at the oil/water interface. The HMSA molecules parallel to the oil/water interface prevent the hydrophobic segments in the micelles from approaching the oil/water interface, so that the micelles can exist stably by steric hindrance. This study would be helpful to understand the aggregation behavior of amphiphilic polymers at the oil/water interface, these results can have applications in diverse sectors such as drug, food industry, where polymers are used to stabilize emulsions.
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Affiliation(s)
- Furui He
- Key Laboratory of Advanced Materials of Tropical Island Resources of Ministry of Education and School of Chemical Engineering and Technology, Hainan University, Haikou, Hainan 570228, China
| | - Xinyu Zhao
- Key Laboratory of Advanced Materials of Tropical Island Resources of Ministry of Education and School of Chemical Engineering and Technology, Hainan University, Haikou, Hainan 570228, China
| | - Shujuan Yang
- Key Laboratory of Advanced Materials of Tropical Island Resources of Ministry of Education and School of Chemical Engineering and Technology, Hainan University, Haikou, Hainan 570228, China
| | - Qiyan Wen
- Key Laboratory of Advanced Materials of Tropical Island Resources of Ministry of Education and School of Chemical Engineering and Technology, Hainan University, Haikou, Hainan 570228, China
| | - Yuhong Feng
- Key Laboratory of Advanced Materials of Tropical Island Resources of Ministry of Education and School of Chemical Engineering and Technology, Hainan University, Haikou, Hainan 570228, China
| | - Gaobo Yu
- Key Laboratory of Advanced Materials of Tropical Island Resources of Ministry of Education and School of Chemical Engineering and Technology, Hainan University, Haikou, Hainan 570228, China.
| | - Jiacheng Li
- Key Laboratory of Advanced Materials of Tropical Island Resources of Ministry of Education and School of Chemical Engineering and Technology, Hainan University, Haikou, Hainan 570228, China.
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43
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Sharmmah D, Bidakar K, M J. Bioremoval of methylene blue dye using chitosan stabilized Pickering emulsion liquid membrane: optimization by Box–Behnken response surface design. J DISPER SCI TECHNOL 2023. [DOI: 10.1080/01932691.2023.2181181] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/08/2023]
Affiliation(s)
- Debosmita Sharmmah
- Department of Biotechnology, National Institute of Technology Warangal, Warangal, India
| | - Kasthuri Bidakar
- Department of Biotechnology, National Institute of Technology Warangal, Warangal, India
| | - Jerold M
- Department of Biotechnology, National Institute of Technology Warangal, Warangal, India
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44
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Zhang R, Zhang Y, Yu J, Gao Y, Mao L. Enhanced freeze-thawing stability of water-in-oil pickering emulsions stabilized by ethylcellulose nanoparticles and oleogels. Carbohydr Polym 2023; 312:120814. [PMID: 37059542 DOI: 10.1016/j.carbpol.2023.120814] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2022] [Revised: 03/09/2023] [Accepted: 03/12/2023] [Indexed: 03/19/2023]
Abstract
This study developed water-in-oil (W/O) Pickering emulsions stabilized by ethylcellulose (EC) nanoparticles and EC oleogels, which presented significantly improved freeze-thawing (F/T) stability. Microstructural observation suggested EC nanoparticles were distributed at the interface and within the water droplets, and the EC oleogel trapped oil in the continuous phase. Freezing and melting temperatures of water in the emulsions with more EC nanoparticles were lowered and the corresponding enthalpy values were reduced. F/T led to lower water binding capacity but higher oil binding capacity of the emulsions, compared to the initial emulsions. Low field-nuclear magnetic resonance confirmed the increased mobility of water but decreased mobility of oil in the emulsions after F/T. Both linear and nonlinear rheological properties proved that emulsions exhibited higher strength and higher viscosity after F/T. The widened area of the elastic and viscous Lissajous plots with more nanoparticles suggested the viscosity and elasticity of emulsions were increased.
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Affiliation(s)
- Ruoning Zhang
- Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yanhui Zhang
- Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Jingjing Yu
- Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Yanxiang Gao
- Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Like Mao
- Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
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45
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Oral sensation and gastrointestinal digestive profiles of bigels tuned by the mass ratio of konjac glucomannan to gelatin in the binary hydrogel matrix. Carbohydr Polym 2023; 312:120765. [PMID: 37059518 DOI: 10.1016/j.carbpol.2023.120765] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2022] [Revised: 02/13/2023] [Accepted: 02/26/2023] [Indexed: 03/08/2023]
Abstract
Bigels with tunable oral sensation and controlled gastrointestinal digestive profiles are highly demanded in the food industry. A binary hydrogel consisting of different mass ratio of konjac glucomannan to gelatin (φ) was designed to fabricate bigels with stearic acid oleogel. The impacts of φ on the structural, rheological, tribological, flavor release, and delivery properties of bigels were investigated. Structural transition of bigels from hydrogel-in-oleogel to bi-continuous, and then to oleogel-in-hydrogel type, as φ increased from 0.6 to 0.8, and then to 1.0-1.2. Enhanced storage modulus and yield stress were achieved along with the increased φ, while the structure-recovery properties of bigel decreased with increased φ. Under all the tested φ, the viscoelastic modulus and viscosity decreased significantly at oral temperatures but maintained the gel state, and the friction coefficient increased along with the increased φ under high chewing degree. Flexible control over the swelling, the lipid digestion and the release of lipophilic cargos were also observed, with the total release of free fatty acids and quercetin significantly reduced with the increased φ. This study presents a novel manipulation strategy to control oral sensation and gastrointestinal digestive profiles of bigels via tuning the fraction of konjac glucomannan in the binary hydrogel.
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46
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Lee W, Boghdady CM, Lelarge V, Leask RL, McCaffrey L, Moraes C. Ultrasoft edge-labelled hydrogel sensors reveal internal tissue stress patterns in invasive engineered tumors. Biomaterials 2023; 296:122073. [PMID: 36905756 DOI: 10.1016/j.biomaterials.2023.122073] [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: 09/24/2022] [Revised: 02/06/2023] [Accepted: 02/28/2023] [Indexed: 03/05/2023]
Abstract
Measuring internal mechanical stresses within 3D tissues can provide important insights into drivers of morphogenesis and disease progression. Cell-sized hydrogel microspheres have recently emerged as a powerful technique to probe tissue mechanobiology, as they can be sufficiently soft as to deform within remodelling tissues, and optically imaged to measure internal stresses. However, measuring stresses at resolutions of ∼10 Pa requires ultrasoft, low-polymer content hydrogel formulations that are challenging to label with sufficiently fluorescent materials to support repeated measurements, particularly in optically dense tissues over 100 μm thick, as required in cancer tumor models. Here, we leverage thermodynamic partitioning of hydrogel components to create "edge-labelled" ultrasoft hydrogel microdroplets, in a single polymerization step. Bright and stable fluorescent nanoparticles preferentially polymerize at the hydrogel droplet interface, and can be used to repeatedly track sensor surfaces over long-term experiments, even when embedded deep in light-scattering tissues. We utilize these edge-labelled microspherical stress gauges (eMSGs) in inducible breast cancer tumor models of invasion, and demonstrate distinctive internal stress patterns that arise from cell-matrix interactions at different stages of breast cancer progression. Our studies demonstrate a long-term macroscale compaction of the tumor during matrix encapsulation, but only a short-term increase in local stress as non-invasive tumors rapidly make small internal reorganizations that reduce the mechanical stress to baseline levels. In contrast, once invasion programs are initiated, internal stress throughout the tumor is negligible. These findings suggest that internal tumor stresses may initially prime the cells to invade, but are lost once invasion occurs. Together, this work demonstrates that mapping internal mechanical stress in tumors may have utility in advancing cancer prognostic strategies, and that eMSGs can have broad utility in understanding dynamic mechanical processes of disease and development.
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Affiliation(s)
- Wontae Lee
- Department of Chemical Engineering, McGill University, Montréal H3A 0C5 QC, Canada
| | | | - Virginie Lelarge
- Rosalind and Morris Goodman Cancer Institute, McGill University, Montréal H3A 1A3 QC, Canada
| | - Richard L Leask
- Department of Chemical Engineering, McGill University, Montréal H3A 0C5 QC, Canada; McGill University Health Centre, Montréal H4A 3J1 QC, Canada
| | - Luke McCaffrey
- Rosalind and Morris Goodman Cancer Institute, McGill University, Montréal H3A 1A3 QC, Canada; Division of Experimental Medicine, McGill University, Montréal H4A 3J1 QC, Canada; Gerald Bronfman Department of Oncology, McGill University, Montréal H4A 3T2, QC, Canada
| | - Christopher Moraes
- Department of Chemical Engineering, McGill University, Montréal H3A 0C5 QC, Canada; Rosalind and Morris Goodman Cancer Institute, McGill University, Montréal H3A 1A3 QC, Canada; Division of Experimental Medicine, McGill University, Montréal H4A 3J1 QC, Canada; Department of Biological and Biomedical Engineering, McGill University, Montréal H3A 2B4 QC, Canada.
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47
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Lu Y, Zhang R, Jia Y, Gao Y, Mao L. Effects of nanoparticle types and internal phase content on the properties of W/O emulsions based on dual stabilization mechanism. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108563] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/09/2023]
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48
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Kou T, Faisal M, Song J, Blennow A. Stabilization of emulsions by high-amylose-based 3D nanosystem. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108171] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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49
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Alborzi S, Abrahamyan D, Hashmi SM. Mixing particle softness in a two-dimensional hopper: Particle rigidity and friction enable variable arch geometry to cause clogging. Phys Rev E 2023; 107:024901. [PMID: 36932539 DOI: 10.1103/physreve.107.024901] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2022] [Accepted: 01/11/2023] [Indexed: 06/18/2023]
Abstract
Understanding the clogging of mixtures of soft and rigid particles flowing through hoppers becomes important as soft particle usage increases in consumer products. We investigate this clogging under varying particle size and rigid fraction by quantifying various properties of arches formed in the neck of a quasi-two-dimensional hopper. As more soft particles are added to the mixture, the arch tends to become both narrower and more curved. This effect arises from the fact that soft particles have less ability to sustain a clog than rigid particles. The clogging probability is seen to have a linear correlation with the span (width) of the arch. The angles between the arch particles are shown to have higher values as rigid fraction increases. The arch occasionally shows a partially convex shape at high rigid fractions when rigid particles are sitting next to each other, while soft particles can form angles of less than 180^{∘} only. The relation between the span and aspect ratio (width to height) of the arch is theoretically formulated for three-particle arches and extended to arches of more than three particles, using an asymptotic parameter that represents the width of a flat arch. Finally, it is concluded that clogging probability closely correlates with both the arch span and the variation of other geometric arch properties.
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Affiliation(s)
- Saeed Alborzi
- Department of Mechanical and Industrial Engineering, Northeastern University, Boston, Massachusetts 02115, USA
| | - David Abrahamyan
- Department of Physics, Northeastern University, Boston, Massachusetts 02115, USA
| | - Sara M Hashmi
- Department of Mechanical and Industrial Engineering, Northeastern University, Boston, Massachusetts 02115, USA
- Department of Chemical Engineering, Northeastern University, Boston, Massachusetts 02115, USA
- Department of Chemistry and Chemical Biology, Northeastern University, Boston, Massachusetts 02115, USA
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50
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Sharmmah D, Manuel J. Extraction of methylene blue from aqueous solution by pickering emulsion liquid membrane using cellulose as eco-friendly emulsifier: optimization and modeling studies. WATER SCIENCE AND TECHNOLOGY : A JOURNAL OF THE INTERNATIONAL ASSOCIATION ON WATER POLLUTION RESEARCH 2023; 87:174-192. [PMID: 36640031 DOI: 10.2166/wst.2022.405] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
Abstract
In the present investigation cellulose, a naturally occurring biopolymer, was used as an eco-friendly emulsifier for the removal of methylene blue (MB) from simulated wastewater using emulsion liquid membrane. Coconut oil, a green diluent, was used as an organic phase in preparing a pickering emulsion liquid membrane (PELM) the extraction of dye. The PELM was prepared by loading with aliquat 336 as extractant, potassium hydroxide (KOH) as internal phase, and edible coconut oil as the diluent. The effect of the process parameters such as dye concentration, internal phase concentration, emulsifier concentration, organic phase to aqueous phase (O/A) ratio, stirring speed (RPM) were studied using Box-Behnken design and response surface method. The results showed that more than 92% of MB were successfully extracted around 120 min. Hence, it could be concluded that cellulose can be used as a promising emulsifying agent in the PELM preparation for the removal of MB from wastewater.
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Affiliation(s)
- Debosmita Sharmmah
- Department of Biotechnology, National Institute of Technology Warangal, Warangal 506 004, Telangana State, India E-mail:
| | - Jerold Manuel
- Department of Biotechnology, National Institute of Technology Warangal, Warangal 506 004, Telangana State, India E-mail:
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