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Yao X, Teng W, Wang J, Wang Y, Zhang Y, Cao J. Polyglycerol polyricinoleate and lecithin stabilized water in oil nanoemulsions for sugaring Beijing roast duck: Preparation, stability mechanisms and color improvement. Food Chem 2024; 447:138979. [PMID: 38518617 DOI: 10.1016/j.foodchem.2024.138979] [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: 11/16/2023] [Revised: 03/06/2024] [Accepted: 03/07/2024] [Indexed: 03/24/2024]
Abstract
Traditional Beijing roast duck often suffers from uneven color and high sugar content after roasting. Water-in-oil (W/O) nanoemulsion is a promising alternative to replace high concentration of sugar solution used in sugaring process according to similarity-intermiscibility theory. Herein, 3% of xylose was embedded in the aqueous phase of W/O emulsion to replace 15% maltose solution. W/O emulsions with different ratios of lecithin (LEC) and polyglycerol polyricinoleate (PGPR) were constructed by high-speed homogenization and high-pressure homogenization. Distribution and penetration extent of solutions and emulsions through the duck skin, as well as the color uniformity of Beijing roast duck were analyzed. Emulsions with LEC:PGPR ratios of 1:3 and 2:2 had better stability. Stable interfacial film and spatial structure were important factors influencing emulsion stabilization. The stable W/O emulsions could more uniformly distribute onto the surface of duck skin and longitudinally penetrate through the skin than solutions.
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Affiliation(s)
- Xinshuo Yao
- Key Laboratory of Geriatric Nutrition and Health, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Wendi Teng
- Key Laboratory of Geriatric Nutrition and Health, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
| | - Jinpeng Wang
- Key Laboratory of Geriatric Nutrition and Health, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Ying Wang
- Key Laboratory of Geriatric Nutrition and Health, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Yuemei Zhang
- Key Laboratory of Geriatric Nutrition and Health, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Jinxuan Cao
- Key Laboratory of Geriatric Nutrition and Health, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
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Zhang K, Zheng J, Xu Y, Liao Z, Huang Y, Lu L. Enhanced fabrication of size-controllable chitosan-genipin nanoparticles using orifice-induced hydrodynamic cavitation: Process optimization and performance evaluation. ULTRASONICS SONOCHEMISTRY 2024; 106:106899. [PMID: 38733852 PMCID: PMC11103574 DOI: 10.1016/j.ultsonch.2024.106899] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/29/2024] [Revised: 04/18/2024] [Accepted: 05/07/2024] [Indexed: 05/13/2024]
Abstract
Chitosan nanoparticles (NPs) possess great potential in biomedical fields. Orifice-induced hydrodynamic cavitation (HC) has been used for the enhancement of fabrication of size-controllable genipin-crosslinked chitosan (chitosan-genipin) NPs based on the emulsion cross-linking (ECLK). Experiments have been performed using various plate geometries, chitosan molecular weight and under different operational parameters such as inlet pressure (1-3.5 bar), outlet pressure (0-1.5 bar) and cross-linking temperature (40-70 °C). Orifice plate geometry was a crucial factor affecting the properties of NPs, and the optimized geometry of orifice plate was with single hole of 3.0 mm diameter. The size of NPs with polydispersity index of 0.359 was 312.6 nm at an optimized inlet pressure of 3.0 bar, and the maximum production yield reached 84.82 %. Chitosan with too high or too low initial molecular weight (e.g., chitosan oligosaccharide) was not applicable for producing ultra-fine and narrow-distributed NPs. There existed a non-linear monotonically-increasing relationship between cavitation number (Cv) and chitosan NP size. Scanning electron microscopy (SEM) test indicated that the prepared NPs were discrete with spherical shape. The study demonstrated the superiority of HC in reducing particle size and size distribution of NPs, and the energy efficiency of orifice type HC-processed ECLK was two orders of magnitude than that of ultrasonic horn or high shear homogenization-processed ECLK. In vitro drug-release studies showed that the fabricated NPs had great potential as a drug delivery system. The observations of this study can offer strong support for HC to enhance the fabrication of size-controllable chitosan-genipin NPs.
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Affiliation(s)
- Kunming Zhang
- School of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou 545006, China; Guangxi Key Laboratory of Green Processing of Sugar Resources, Liuzhou 545006, China; Guangxi Liuzhou Luosifen Research Center of Engineering Technology, Liuzhou 545006, China; Province and Ministry Co-sponsored Collaborative Innovation Center of Sugarcane and Sugar Industry, Nanning 530004, China.
| | - Jianbin Zheng
- School of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou 545006, China; Guangxi Key Laboratory of Green Processing of Sugar Resources, Liuzhou 545006, China
| | - Yun Xu
- School of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou 545006, China; Guangxi Key Laboratory of Green Processing of Sugar Resources, Liuzhou 545006, China
| | - Zicheng Liao
- School of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou 545006, China; Guangxi Key Laboratory of Green Processing of Sugar Resources, Liuzhou 545006, China
| | - Yongchun Huang
- School of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou 545006, China; Guangxi Key Laboratory of Green Processing of Sugar Resources, Liuzhou 545006, China; Guangxi Liuzhou Luosifen Research Center of Engineering Technology, Liuzhou 545006, China; Province and Ministry Co-sponsored Collaborative Innovation Center of Sugarcane and Sugar Industry, Nanning 530004, China.
| | - Lijin Lu
- School of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou 545006, China; Guangxi Key Laboratory of Green Processing of Sugar Resources, Liuzhou 545006, China; Guangxi Liuzhou Luosifen Research Center of Engineering Technology, Liuzhou 545006, China
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Sepeidnameh M, Fazlara A, Hosseini SMH, Pourmahdi Borujeni M. Encapsulation of grape seed oil in oil-in-water emulsion using multilayer technology: Investigation of physical stability, physicochemical and oxidative properties of emulsions under the influence of the number of layers. Curr Res Food Sci 2024; 8:100771. [PMID: 38831922 PMCID: PMC11145428 DOI: 10.1016/j.crfs.2024.100771] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2024] [Revised: 04/26/2024] [Accepted: 05/15/2024] [Indexed: 06/05/2024] Open
Abstract
Many studies have shown that grape seed oil (GSO) is one of the vegetable fats that are plentiful in essential fatty acids and can be used as a fat substitute or to modify fat in food products to reduce saturated fatty acids. However, due to its low solubility and high sensitivity to oxidation, it is necessary to develop delivery systems that can distribute GSO in food more effectively. Recently, the preparation of emulsions using the layer-by-layer (LBL) method has many advantages in delivering lipid-soluble functional compounds. This research was used to check the formation of GSO oil-loaded primary, secondary and tertiary multilayer emulsions stabilized by mixture of anionic gelatin, cationic chitosan, and anionic basil seed gum (BSG) as the aqueous phase at pH 5, prepared using a layer-by-layer electrostatic deposition technique. Multilayer emulsions prepared by GSO and a mixture of gelatin, chitosan, and BSG as the aqueous phase at pH 5. Finally, the effect of the number of layers on the physicochemical properties (particle size, viscosity, turbidity, refractive index, and physical stability) and oxidative stability (peroxide value, thiobarbituric acid value, and fatty acid profile) during the storage time (30 days) at two temperatures 25 °C & 4 °C was investigated. Also, the zeta potential and Fourier transform infrared spectroscopy (FTIR) of mono-layer and multi-layer emulsions were investigated. The results revealed that by increasing the number of layers of multi-layer emulsion of GSO, the stability has improved. Thus, the tertiary emulsion has been more effective than the other two emulsions in maintaining the physicochemical characteristics and stability over time (P < 0.001). Morphological characterization and FTIR spectroscopy results confirmed that gelatin, chitosan, and BSG were successfully loaded into the LBL emulsions. This study can improve the original percept of multilayer emulsions and promulgate their potential applications for the entire encapsulation of essential fatty acids to enrich and prevent peroxide attack.
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Affiliation(s)
- Marziyeh Sepeidnameh
- Department of Food Hygiene, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Ahvaz, Iran
| | - Ali Fazlara
- Department of Food Hygiene, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Ahvaz, Iran
| | | | - Mahdi Pourmahdi Borujeni
- Department of Food Hygiene, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Ahvaz, Iran
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Shafiei M, Kazemzadeh Y, Martyushev DA, Dai Z, Riazi M. Effect of chemicals on the phase and viscosity behavior of water in oil emulsions. Sci Rep 2023; 13:4100. [PMID: 36907931 PMCID: PMC10008830 DOI: 10.1038/s41598-023-31379-0] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2022] [Accepted: 03/10/2023] [Indexed: 03/14/2023] Open
Abstract
Due to population growth, the need for energy, especially fossil fuels, is increased every year. Since the costs of exploring new reservoirs and drilling new wells are very high, most reservoirs have passed their first and second periods of life, and it is necessary to use EOR methods. Water-based enhanced oil recovery (EOR) methods are one of the popular methods in this field. In this method, due to the possibility of emulsion formation is high, and by creating a stable emulsion, viscosity and mobility improved. In this study, the parameters affecting the stability and viscosity of the emulsion have been investigated step by step. In the first step, 50% (v/v) of water has been selected as the best water cut. The type of salt and its best concentration was evaluated in the second step by measuring the average droplets size. The third step investigated the effect of SiO2 nanoparticles and surfactant (span80) on emulsion stability and viscosity. According to the results, the best amount of water cut was 50% due to the maximum viscosity. In salts the yield was as follows: MgCl2 > CaCl2 > MgSO4 > Na2SO4 > NaCl. The best yield was related to MgCl2 at a concentration of 10,000 ppm. Finally, it was shown that the synergy of nanoparticles and surfactants resulted in higher stability and viscosity than in the case where each was used alone. It should be noted that the optimal concentration of nanoparticles is equal to 0.1% (w/w), and the optimal concentration of surfactant is equal to 200 ppm. In general, a stable state was obtained in 50% water-cut with MgCl2 salt at a concentration of 10,000 ppm and in the presence of SiO2 nanoparticles at a concentration of 0.1% and span 80 surfactants at a concentration of 200 ppm. The results obtained from this study provide important insights for optimal selection of the water-based EOR operation parameters. Viscosity showed a similar trend with stability and droplet size. As the average particle size decreased (or stability increased), the emulsion viscosity increased.
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Affiliation(s)
- Masoud Shafiei
- Enhanced Oil Recovery Research Center, School of Chemical and Petroleum Engineering, Shiraz University, Shiraz, Iran
| | - Yousef Kazemzadeh
- Enhanced Oil Recovery Research Center, School of Chemical and Petroleum Engineering, Shiraz University, Shiraz, Iran.
- Department of Petroleum Engineering, Faculty of Petroleum, Gas, and Petrochemical Engineering, Persian Gulf University, Bushehr, Iran.
| | - Dmitriy A Martyushev
- Department of Oil and Gas Technologies, Perm National Research Polytechnic University, Perm, 614990, Russia
| | - Zhenxue Dai
- College of Construction Engineering, Jilin University, Changchun, China
| | - Masoud Riazi
- Enhanced Oil Recovery Research Center, School of Chemical and Petroleum Engineering, Shiraz University, Shiraz, Iran.
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Zhang M, Fan L, Liu Y, Li J. Effects of interface generation, droplet size and antioxidant partitioning on the oxidation rate and oxidative stability of water–in–oil emulsions: A comparison of coarse emulsions and nanoemulsions. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108227] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Zhang C, Gao Y, Wu Y, Zheng Z, Xie Y, Li Y, Li B, Pei Y, Liu S. Construction of stable O/W/O multiple emulsions using beeswax to control the melting point of the continuous oil phase. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108219] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Wang S, Li Y, Yan G, Yuan D, Ji B, Zhou F, Li Y, Zhang L. Thickening mechanism of recombined dairy cream stored at 4 °C: Changes in the composition and structure of milk protein under different sterilization intensities. Int J Biol Macromol 2023; 227:903-914. [PMID: 36549627 DOI: 10.1016/j.ijbiomac.2022.12.203] [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: 09/25/2022] [Revised: 12/15/2022] [Accepted: 12/17/2022] [Indexed: 12/24/2022]
Abstract
This work elucidates the mechanism involved in the effect of varying sterilization intensities on RDC thickening via comparative analysis of the changes in the composition and structure of RDC interfacial protein after storage at 4 °C and at 25 °C. The results showed that pasteurized RDCs (75 °C for 16 s, 90 °C for 5 min) and high-temperature sterilized RDCs (105 °C for 3 min, 115 °C for 7 min and 121 °C for 7 min) did not thicken during storage at 25 °C, and had lower viscosities and higher Ca2+ concentrations than those stored at 4 °C. Whey protein (WP) aggregates were found to have been adsorbed at the interface of high-temperature treated RDCs stored at 4 °C, leading to the aggregation of fat globules and, consequently, reversible thickening. However, high-temperature sterilized RDCs underwent into irreversible thickening at 10 d, 7 d and 3 d. This phenomenon was attributed to the large amount of heat-induced whey protein and κ-casein complex that was absorbed on the oil-water interface, with Ca2+ bonded to form bridging flocculation, which altered the secondary structure of the interfacial protein to one with increased β-sheet content and decreased random coil content.
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Affiliation(s)
- Shiran Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yang Li
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Guosen Yan
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Dongdong Yuan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Baoping Ji
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Feng Zhou
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yan Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
| | - Liebing Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
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8
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Li J, Wang S, Wang H, Cao W, Lin H, Qin X, Chen Z, Gao J, Wu L, Zheng H. Effect of ultrasonic power on the stability of low-molecular-weight oyster peptides functional-nutrition W 1/O/W 2 double emulsion. ULTRASONICS SONOCHEMISTRY 2023; 92:106282. [PMID: 36584561 PMCID: PMC9830313 DOI: 10.1016/j.ultsonch.2022.106282] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/31/2022] [Revised: 12/16/2022] [Accepted: 12/27/2022] [Indexed: 06/17/2023]
Abstract
Ultrasonic-assisted treatment is an eco-friendly and cost-effective emulsification method, and the acoustic cavitation effect produced by ultrasonic equipment is conducive to the formation of stable emulsion. However, its effect on the underlying stability of low-molecular-weight oyster peptides (LOPs) functional-nutrition W1/O/W2 double emulsion has not been reported. The effects of different ultrasonic power (50, 75, 100, 125, and 150 W) on the stability of double emulsions and the ability to mask the fishy odor of LOPs were investigated. Low ultrasonic power (50 W and 75 W) treatment failed to form a well-stabilized double emulsion, and excessive ultrasound treatment (150 W) destroyed its structure. At an ultrasonic power of 125 W, smaller particle-sized double emulsion was formed with more uniform distribution, more whiteness, and a lower viscosity coefficient. Meanwhile, the cavitation effect generated by 125 W ultrasonic power improved storage, and oxidative stabilities, emulsifying properties of double emulsion by reducing the droplet size and improved sensorial acceptability by masking the undesirable flavor of LOPs. The structure of the double emulsion was further confirmed by optical microscopy and confocal laser scanning microscopy. The ultrasonic-assisted treatment is of potential value for the industrial application of double emulsion in functional-nutrition foods.
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Affiliation(s)
- Jinzhen Li
- Shenzhen Institute of Guangdong Ocean University, Shenzhen 518108, China; Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
| | - Shuo Wang
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
| | - Hua Wang
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
| | - Wenhong Cao
- Shenzhen Institute of Guangdong Ocean University, Shenzhen 518108, China; Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
| | - Haisheng Lin
- Shenzhen Institute of Guangdong Ocean University, Shenzhen 518108, China; Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
| | - Xiaoming Qin
- Shenzhen Institute of Guangdong Ocean University, Shenzhen 518108, China; Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
| | - Zhongqin Chen
- Shenzhen Institute of Guangdong Ocean University, Shenzhen 518108, China; Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
| | - Jialong Gao
- Shenzhen Institute of Guangdong Ocean University, Shenzhen 518108, China; Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
| | - Leiyan Wu
- College of Food Science and Engineering, Jiangxi Agricultural University, Jiangxi 330045, China.
| | - Huina Zheng
- Shenzhen Institute of Guangdong Ocean University, Shenzhen 518108, China; Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China.
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Kanani N, Kurniawan T, Kosimaningrum W, Meliana Y, Jayanudin, Wardhono E. Ultrasonic irradiation as a mild and efficient protocol for the demineralization of chitin from shrimp shell wastes. SOUTH AFRICAN JOURNAL OF CHEMICAL ENGINEERING 2022. [DOI: 10.1016/j.sajce.2022.12.004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/31/2022] Open
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10
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Effect of hydroxypr1opylation on physical properties, antifungal and mycotoxin inhibitory activities of clove oil emulsions coated with chitosan. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102159] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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11
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Shafiei M, Kazemzadeh Y, Shirazy GM, Riazi M. Evaluating the role of salts on emulsion properties during water-based enhanced oil recovery: Ion type, concentration, and water content. J Mol Liq 2022. [DOI: 10.1016/j.molliq.2022.120028] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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12
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Probing the state of water in oil-based drilling fluids. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.129770] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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13
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Gao Y, Meng Z. Crystallization of lipids and lipid emulsions treated by power ultrasound: A review. Crit Rev Food Sci Nutr 2022; 64:1882-1893. [PMID: 36073738 DOI: 10.1080/10408398.2022.2119365] [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: 11/03/2022]
Abstract
The actual food system with fat is always complex and fat crystal and fat crystal networks have important effects on the physical properties of food. Recently, power ultrasound (PU) had been widely recognized as an auxiliary technology of fat crystallization to modify food properties. This review expounded on the mechanism of ultrasonic crystallization, and summarized effects of various factors in the process of ultrasonic treatment on fat crystallization. Based on the above, combined with the application of ultrasound in emulsions, the ultrasonic fat crystallization effect in the emulsion system was judged and described. Research results indicated that PU could shorten the induction time of crystallization, accelerate the formation of crystal nuclei, and change the polymorphism of fat crystals. The product treated by PU formed smaller and more uniform crystals to produce a more viscoelastic fat crystal network. In emulsion systems, ultrasonic treatments showed the same effect, but the effect of ultrasonic crystallization on the emulsion stability was different due to fat crystals in different emulsion systems. Meanwhile, the importance of ultrasonic crystallization in lipid emulsions was emphasized, thus ultrasonic crystallization had great potential in emulsion systems.
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Affiliation(s)
- Yujie Gao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, People's Republic of China
| | - Zong Meng
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, People's Republic of China
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14
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Pang M, Zheng D, Jia P, Cao L. Novel Water-in-Oil Emulsions for Co-Loading Sialic Acid and Chitosan: Formulation, Characterization, and Stability Evaluation. Foods 2022; 11:foods11060873. [PMID: 35327295 PMCID: PMC8951255 DOI: 10.3390/foods11060873] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2022] [Revised: 03/14/2022] [Accepted: 03/15/2022] [Indexed: 02/04/2023] Open
Abstract
This study was designed to co-load sialic acid (SA) and chitosan in a water-in-oil (W/O) emulsion and investigated its characterization and stability. Emulsions were prepared using two different oils (olive oil and maize oil) and polyglycerol polyricinoleate (PGPR) alone or in combination with lecithin (LE) as emulsifiers. The results revealed that the aqueous phase of 5% (w/v) SA and 2% (w/v) chitosan could form a stable complex and make the aqueous phase into a transparent colloidal state. Increasing the concentration of PGPR and LE presented different effects on emulsion formation between olive oil-base and maize oil-base. Two stable W/O emulsions that were olive oil-based with 1.5% (w/v) PGPR+ 0.5% (w/v) LE and maize oil-based with 2% (w/v) PGPR+ 0% (w/v) LE were obtained. Initial droplet size distribution curves of the two stable emulsions displayed unimodal distribution, and the rheological curves displayed the characteristics of shear thinning and low static shear viscosity. Moreover, the storage stability showed that there was no significant change in droplet size distribution and Sauter mean diameter of the emulsions at room temperature (25 °C) for 30 days. These results indicated that the W/O emulsions could effectively co-load and protect sialic acid and chitosan and thus could be a novel method for increasing the stability of these water-soluble bioactive compounds.
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Affiliation(s)
- Min Pang
- School of Food Science and Bioengineering, Hefei University of Technology, Hefei 230009, China; (M.P.); (D.Z.); (P.J.)
- Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei 230009, China
| | - Donglei Zheng
- School of Food Science and Bioengineering, Hefei University of Technology, Hefei 230009, China; (M.P.); (D.Z.); (P.J.)
- Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei 230009, China
| | - Pengpeng Jia
- School of Food Science and Bioengineering, Hefei University of Technology, Hefei 230009, China; (M.P.); (D.Z.); (P.J.)
- Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei 230009, China
| | - Lili Cao
- School of Food Science and Bioengineering, Hefei University of Technology, Hefei 230009, China; (M.P.); (D.Z.); (P.J.)
- Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei 230009, China
- Correspondence:
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15
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Zhi Z, Liu R, Wang W, Dewettinck K, Van Bockstaele F. Recent progress in oil-in-water-in-oil (O/W/O) double emulsions. Crit Rev Food Sci Nutr 2022; 63:6196-6207. [PMID: 35081829 DOI: 10.1080/10408398.2022.2029346] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Oil-in-water-in-oil (O/W/O) double emulsions are recognized as an advanced design route for oil structuring that shows promising applications in the pharmaceutical, cosmetic, and food fields. This review summarizes the main research advances of O/W/O double emulsions over the past two decades. It mainly focuses on understanding the preparation strategies, stabilization mechanism, and potential applications of O/W/O double emulsions. Several emulsification strategies are discussed, including traditional two-step emulsification method, phase-inversion approach, membrane emulsification, and microfluidic emulsification. Further, the role of interfacial stabilizers and viscosity in the stability of O/W/O double emulsions will be discussed with a focus on synthetic emulsifiers, natural biopolymer sand solid particles for achieving this purpose. Additionally, analytical methods for evaluating the stability of O/W/O double emulsions, such as advanced microscopy, rheology, and labeling assay are reviewed taking into account potential limitations of these characterization techniques. Moreover, possible innovative food applications are highlighted, such as simulating fat substitutes to decrease the trans- or saturated fatty acid content and developing novel delivery and encapsulation systems. This review paves a solid way for the exploration of O/W/O double emulsions toward large-scale implementation within the food industry.
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Affiliation(s)
- Zijian Zhi
- Food Structure and Function (FSF) Research Group, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Gent, Belgium
| | - Rui Liu
- Food Structure and Function (FSF) Research Group, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Gent, Belgium
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China
| | - Wenjun Wang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Koen Dewettinck
- Food Structure and Function (FSF) Research Group, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Gent, Belgium
| | - Filip Van Bockstaele
- Food Structure and Function (FSF) Research Group, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Gent, Belgium
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Song R, Lin Y, Li Z. Ultrasonic-assisted preparation of eucalyptus oil nanoemulsion: Process optimization, in vitro digestive stability, and anti-Escherichia coli activity. ULTRASONICS SONOCHEMISTRY 2022; 82:105904. [PMID: 34979457 PMCID: PMC8799746 DOI: 10.1016/j.ultsonch.2021.105904] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/07/2021] [Revised: 12/26/2021] [Accepted: 12/28/2021] [Indexed: 06/01/2023]
Abstract
Eucalyptus oil (EO) is a natural and effective antimicrobial agent; however, it has disadvantages such as poor water solubility and instability. The aim of this study was to investigate the effect of process vessels and preparation process parameters on the particle size of the emulsion droplets using ultrasonic technique and response surface methodology to prepare eucalyptus oil nanoemulsion (EONE). The optimal sonication process parameters in conical centrifuge tubes were confirmed: sonication distance of 0.9 cm, sonication amplitude of 18%, and sonication time of 2 min. Under these conditions, the particle size of EONE was 18.96 ± 4.66 nm, the polydispersity index was 0.39 ± 0.09, and the zeta potential was -31.17 ± 2.15 mV. In addition, the changes in particle size, potential, micromorphology, and anti-Escherichia coli activity of EONE during digestion were investigated by in vitro simulated digestion. The emulsion was stable in simulated salivary fluid, tended to aggregate in simulated gastric fluid, and increased in particle size and potential value in simulated intestinal fluid. EONE showed higher anti-E. coli activity than EO by simulated digestion. These results provide a useful reference for the in vivo antimicrobial application of the essential oil.
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Affiliation(s)
- Ruiteng Song
- School of Pharmacy, Weifang Medical University, Weifang, Shandong 261053, PR China
| | - Yongqi Lin
- School of Pharmacy, Weifang Medical University, Weifang, Shandong 261053, PR China
| | - Zhenzhen Li
- Department of Pharmacy, Affiliated Hospital of Weifang Medical University, Weifang, Shandong 261053, PR China.
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17
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Feng RF, Wang N, Kou JJ, An XW, Meng FH, Zheng XJ, Wang WW, Wang LL, Wang ZH, Liu MJ, Ao CW, Zhao ZH. Sulfated Modification, Characterization and Potential Bioactivities of Polysaccharide From Ziziphus jujuba cv. Jinsixiaozao. Nat Prod Commun 2021. [DOI: 10.1177/1934578x211033673] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
In this study, jujube polysaccharide (JP) was extracted from Ziziphus jujuba cv. Jinsixiaozao and sulfated JP (SJP) was prepared. The optimum preparation conditions were as follows: reaction temperature 75°C, reaction time 1 h, ratio of chlorosulfonic acid-to-pyridine ( VCSA/ VPyr) 1. The degree of substitution of SJP was 0.664 ± 0.014. JP and SJP were typical heteropolysaccharides, which were composed of rhamnose, arabinose, xylose, mannose, glucose, and galactose, but the molar ratio of monosaccharides was different. Fourier transform infrared spectra showed that JP was sulfated successfully. Compared with JP, the molecular weight of SJP increased to 3.17 × 105 Da, its water solubility increased significantly, and its viscosity decreased significantly. When the microstructure of SJP was examined, it was found that the surface of the polysaccharides became loose and porous after sulfation. SJP had a higher hydroxyl radical scavenging activity than the unsulfated polysaccharide. Moreover, sulfation enhanced the antibacterial activity of the polysaccharides against Escherichia coli and Bacillus subtilis. Therefore, sulfation is an effective way to improve the biological activity of the polysaccharide, and SJP can be used as a potential antioxidant and antimicrobial agent in the field of food and medicine.
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Affiliation(s)
- Run-Fang Feng
- Chinese Jujube Research Center, Hebei Agricultural University, Baoding, Hebei, China
- College of Food Science and Technology, Hebei Agricultural University, Baoding, Hebei, China
| | - Na Wang
- Chinese Jujube Research Center, Hebei Agricultural University, Baoding, Hebei, China
- College of Horticulture, Hebei Agricultural University, Baoding, Hebei, China
| | - Jing-Jing Kou
- Chinese Jujube Research Center, Hebei Agricultural University, Baoding, Hebei, China
- College of Horticulture, Hebei Agricultural University, Baoding, Hebei, China
| | - Xiao-Wen An
- Chinese Jujube Research Center, Hebei Agricultural University, Baoding, Hebei, China
- College of Food Science and Technology, Hebei Agricultural University, Baoding, Hebei, China
| | - Feng-Hua Meng
- Chinese Jujube Research Center, Hebei Agricultural University, Baoding, Hebei, China
- College of Food Science and Technology, Hebei Agricultural University, Baoding, Hebei, China
| | - Xiao-Jing Zheng
- Chinese Jujube Research Center, Hebei Agricultural University, Baoding, Hebei, China
- College of Horticulture, Hebei Agricultural University, Baoding, Hebei, China
| | - Wei-Wei Wang
- Chinese Jujube Research Center, Hebei Agricultural University, Baoding, Hebei, China
- College of Horticulture, Hebei Agricultural University, Baoding, Hebei, China
| | - Li-Li Wang
- Chinese Jujube Research Center, Hebei Agricultural University, Baoding, Hebei, China
- College of Horticulture, Hebei Agricultural University, Baoding, Hebei, China
| | - Ze-He Wang
- State Key Laboratory of Crop Improvement and Regulation, Hebei Agricultural University, Baoding, Hebei, China
| | - Meng-Jun Liu
- Chinese Jujube Research Center, Hebei Agricultural University, Baoding, Hebei, China
- College of Horticulture, Hebei Agricultural University, Baoding, Hebei, China
| | - Chang-Wei Ao
- Chinese Jujube Research Center, Hebei Agricultural University, Baoding, Hebei, China
- College of Food Science and Technology, Hebei Agricultural University, Baoding, Hebei, China
| | - Zhi-Hui Zhao
- Chinese Jujube Research Center, Hebei Agricultural University, Baoding, Hebei, China
- College of Horticulture, Hebei Agricultural University, Baoding, Hebei, China
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18
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Isaac Contreras-Ramírez J, Alberto Gallegos-Infante J, Rosas-Flores W, Francisco González-Laredo R, Fernando Toro-Vázquez J, David Pérez-Martínez J. Relationship of rheological and thermal properties in organogel emulsions (W/O): Influence of temperature, time, and surfactant concentration on thermomechanical behavior. J Mol Liq 2021. [DOI: 10.1016/j.molliq.2021.116403] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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19
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The Role of Ultrasound in the Preparation of Zein Nanoparticles/Flaxseed Gum Complexes for the Stabilization of Pickering Emulsion. Foods 2021; 10:foods10091990. [PMID: 34574097 PMCID: PMC8468403 DOI: 10.3390/foods10091990] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2021] [Revised: 08/18/2021] [Accepted: 08/21/2021] [Indexed: 11/25/2022] Open
Abstract
Ultrasound is one of the most commonly used methods to prepare Pickering emulsions. In the study, zein nanoparticles-flaxseed gum (ZNP-FSG) complexes were fabricated through various preparation routes. Firstly, the ZNP-FSG complexes were prepared either through direct homogenization/ultrasonication of the zein and flaxseed gum mixture or through pretreatment of zein and/or flaxseed gum solutions by ultrasonication before homogenization. The Pickering emulsions were then produced with the various ZNP-FSG complexes prepared. ZNP-FSG complexes and the final emulsions were then characterized. We found that the complex prepared by ultrasonication of zein as pretreatment followed by homogenization of the ZNP with FSG ((ZNPU-FSG)H) exhibited the smallest turbidity, highest absolute potential value, relatively small particle size, and formed the most stable complex particles. Meanwhile, complex prepared through direct ultrasonication plus homogenization on the mixture ((ZNP-FSG)HU) showed significantly decreased emulsifying properties and stability. Compared with the complex without ultrasonic treatment, the complex and emulsion, which prepared by ultrasonicated FSG were extremely unstable, and the phase separation phenomenon of the emulsion was observed 30 min after preparation. The above conclusions are also in line with the findings obtained from the properties of the corresponding emulsions, such as the droplets size, microstructure, freeze-thaw stability, and storage stability. It is, therefore, clear that to produce stable Pickering emulsion, ultrasonication should be avoided to apply together at the end of ZNP-FGS complex preparation. It is worth noticing that the emulsions prepared by complex with ultrasonicated zein (ZNPU-FSG)H are smaller, distributed more uniformly, and are able to encapsulate oil droplets well. It was found that the emulsions prepared with ZNPU-FSG remained stable without serum phase for 14 days and exhibited improved stability at low-temperature storage. The current study will provide guidance for the preparation of protein–polysaccharide complexes and Pickering emulsions for future work.
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Hong X, Zhao Q, Liu Y, Li J. Recent advances on food-grade water-in-oil emulsions: Instability mechanism, fabrication, characterization, application, and research trends. Crit Rev Food Sci Nutr 2021; 63:1406-1436. [PMID: 34387517 DOI: 10.1080/10408398.2021.1964063] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
Owing to their promising application prospects, water-in-oil (W/O) emulsions have aroused continuous attention in recent years. However, long-term stability of W/O emulsions remains a particularly challenging problem in colloid science. With the increasing demand of consumers for natural, green, and healthy foods, the heavy reliance on chemically synthesized surfactants to achieve long-term stability has become the key technical defect restricting the application of W/O emulsions in food. To design and manufacture W/O emulsions with long-term stability and clean label, a comprehensive understanding of the fundamentals of the W/O emulsion system is required. This review aims to demystify the field of W/O emulsions and update its current research progress. We first provide a summary on the essential basic knowledge regarding the instability mechanisms, including physical and chemical instability in W/O emulsions. Then, the formulation of the W/O emulsion system is introduced, particularly focusing on the use of natural stabilizers. Besides, the characterization and application of W/O emulsions are also discussed. Finally, we propose promising research trends, including (1) developing W/O high internal phase emulsions (HIPEs) as fat mimetic and substitute, (2) promising formulation routine for long-term stable double emulsions, and (3) searching for novel plant-derived stabilizers of W/O emulsions.
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Affiliation(s)
- Xin Hong
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China
| | - Qiaoli Zhao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China
| | - Jinwei Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China
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21
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Yu D, Chen Y, Chen X, Huang Y, Wang L, Pan M, Elfalleh W. Electrolysis soy protein isolate-based oleogels prepared with an emulsion-templated approach. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2021. [DOI: 10.1515/ijfe-2021-0076] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
This research focuses on the use of protein-polyphenol complex and protein-polyphenol: polysaccharide complexes to prepare oleogels through an emulsion-templated approach. Electrolysis soy protein isolate (ESPI) could be effectively adsorbed on the surface of a single-layer emulsion to increase the particle size. The order of the negative charges of the emulsion after adding polysaccharides was xanthan gum (XG)> pectin> carboxymethyl cellulose (CMC). Rheological behavior showed that the stability of the double-layer emulsions increased, and the viscoelasticity increased around one order of magnitude with the addition of polysaccharides. The oil binding capacity (OBC) of the oleogel prepared by adding polysaccharides increased to more than 97%. The peroxide value (PV) and anisidine value (AV) of XG oleogel were the minimum values in all samples. The AV and POV were within the regulatory limits of China after storage for 21 days. This provides a reference to design of ESPI-based oleogel for different applications.
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Affiliation(s)
- Dianyu Yu
- School of Food Science, Northeast Agricultural University , Harbin , Heilongjiang , 150030 , China
| | - Yan Chen
- School of Food Science, Northeast Agricultural University , Harbin , Heilongjiang , 150030 , China
| | - Xing Chen
- School of Food Science, Northeast Agricultural University , Harbin , Heilongjiang , 150030 , China
| | - Yunyan Huang
- School of Food Science, Northeast Agricultural University , Harbin , Heilongjiang , 150030 , China
| | - Liqi Wang
- School of Computer and Information Engineering, Harbin University of Commerce , Harbin , Heilongjiang , 150028 , China
| | - Mingzhe Pan
- School of Food Science, Northeast Agricultural University , Harbin , Heilongjiang , 150030 , China
| | - Walid Elfalleh
- Laboratoire Energie, Eau, Environnement et Procèdes, (LEEEP) LR18ES35, Ecole Nationale d'Ingénieurs de Gabès, Université de Gabès , Gabès , 6072 , Tunisia
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22
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Zhang K, Xu Y, Lu L, Shi C, Huang Y, Mao Z, Duan C, Ren X, Guo Y, Huang C. Hydrodynamic cavitation: A feasible approach to intensify the emulsion cross-linking process for chitosan nanoparticle synthesis. ULTRASONICS SONOCHEMISTRY 2021; 74:105551. [PMID: 33894557 PMCID: PMC8091060 DOI: 10.1016/j.ultsonch.2021.105551] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/30/2020] [Revised: 03/16/2021] [Accepted: 04/06/2021] [Indexed: 05/08/2023]
Abstract
Chitosan nanoparticles (NPs) exhibit great potential in drug-controlled release systems. A controlled hydrodynamic cavitation (HC) technique was developed to intensify the emulsion crosslinking process for the synthesis of chitosan NPs. Experiments were performed using a circular venturi and under varying operating conditions, i.e., types of oil, addition mode of glutaraldehyde (Glu) solution, inlet pressure (Pin), and rheological properties of chitosan solution. Palm oil was more appropriate for use as the oil phase for the HC-intensified process than the other oil types. The addition mode of water-in-oil (W/O) emulsion containing Glu (with Span 80) was more favorable than the other modes for obtaining a narrow distribution of chitosan NPs. The minimum size of NPs with polydispersity index of 0.342 was 286.5 nm, and the maximum production yield (Py) could reach 47.26%. A positive correlation was found between the size of NPs and the droplet size of W/O emulsion containing chitosan at increasing Pin. Particle size, size distribution, and the formation of NPs were greatly dependent on the rheological properties of the chitosan solution. Fourier transform infrared spectroscopy (FTIR) analysis indicated that the molecular structure of palm oil was unaffected by HC-induced effects. Compared with ultrasonic horn, stirring-based, and conventional drop-by-drop processes, the application of HC to intensify the emulsion crosslinking process allowed the preparation of a finer and a narrower distribution of chitosan NPs in a more energy-efficient manner. The novel route developed in this work is a viable option for chitosan NP synthesis.
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Affiliation(s)
- Kunming Zhang
- School of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou 545006, China; Guangxi Key Laboratory of Green Processing of Sugar Resources, Liuzhou 545006, China; Guangxi Liuzhou Luosifen Research Center of Engineering Technology, Liuzhou 545006, China.
| | - Yun Xu
- School of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou 545006, China; Guangxi Key Laboratory of Green Processing of Sugar Resources, Liuzhou 545006, China; Guangxi Liuzhou Luosifen Research Center of Engineering Technology, Liuzhou 545006, China
| | - Lijin Lu
- School of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou 545006, China; Guangxi Key Laboratory of Green Processing of Sugar Resources, Liuzhou 545006, China; Guangxi Liuzhou Luosifen Research Center of Engineering Technology, Liuzhou 545006, China
| | - Changcan Shi
- Wenzhou Institute of Biomaterials and Engineering, Wenzhou Institute, University of Chinese Academy of Sciences, Wenzhou, Zhejiang 325011, China
| | - Yongchun Huang
- School of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou 545006, China; Guangxi Key Laboratory of Green Processing of Sugar Resources, Liuzhou 545006, China; Guangxi Liuzhou Luosifen Research Center of Engineering Technology, Liuzhou 545006, China; Province and Ministry Co-sponsored Collaborative Innovation Center of Sugarcane and Sugar Industry, Nanning 530004, China.
| | - Zhijuan Mao
- School of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou 545006, China; Guangxi Key Laboratory of Green Processing of Sugar Resources, Liuzhou 545006, China; Guangxi Liuzhou Luosifen Research Center of Engineering Technology, Liuzhou 545006, China
| | - Chao Duan
- School of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou 545006, China; Guangxi Key Laboratory of Green Processing of Sugar Resources, Liuzhou 545006, China; Guangxi Liuzhou Luosifen Research Center of Engineering Technology, Liuzhou 545006, China
| | - Xian'e Ren
- School of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou 545006, China; Guangxi Key Laboratory of Green Processing of Sugar Resources, Liuzhou 545006, China; Guangxi Liuzhou Luosifen Research Center of Engineering Technology, Liuzhou 545006, China
| | - Yan Guo
- School of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou 545006, China; Guangxi Key Laboratory of Green Processing of Sugar Resources, Liuzhou 545006, China
| | - Chengdu Huang
- School of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou 545006, China; Guangxi Key Laboratory of Green Processing of Sugar Resources, Liuzhou 545006, China
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23
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Gu H, Geng H, Wang D, Li W. A new method for the treatment of kitchen waste: Converting it into agronomic sprayable mulch film. WASTE MANAGEMENT (NEW YORK, N.Y.) 2021; 126:527-535. [PMID: 33839404 DOI: 10.1016/j.wasman.2021.03.048] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/09/2021] [Revised: 03/17/2021] [Accepted: 03/27/2021] [Indexed: 06/12/2023]
Abstract
This report describes a new method for converting kitchen waste (KW) with high water content into mulch films that can be applied in agricultural production. Specifically, the KW was emulsion polymerized with acrylic monomers (in various proportions) to obtain a series of sprayable bio-based KW-acrylate mulch films. The films' properties and performances were evaluated, and the experimental results showed that the KW-acrylate mulch films exhibited excellent sprayability, membrane formation, and mechanical properties, which allowed them to effectively reduce soil water evaporation (by 13-50%) and increase soil temperature (by 1.9-6.7%). Compared with bare soil, the soil treated with the optimized KW-acrylate mulch film increased the germination rate of rapeseeds by 20% and the yield of Chenopodium album by 0.7 times; the mulch film biodegradation then reached 70% after 100 days.
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Affiliation(s)
- Haifeng Gu
- Department of Chemistry and Material Science, Nanjing Forestry University, Nanjing 210037, People's Republic of China
| | - Haohao Geng
- Department of Chemistry and Material Science, Nanjing Forestry University, Nanjing 210037, People's Republic of China
| | - Danyang Wang
- Department of Chemistry and Material Science, Nanjing Forestry University, Nanjing 210037, People's Republic of China
| | - Wenzhuo Li
- Department of Chemistry and Material Science, Nanjing Forestry University, Nanjing 210037, People's Republic of China.
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24
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Zhou L, Zhang J, Xing L, Zhang W. Applications and effects of ultrasound assisted emulsification in the production of food emulsions: A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.02.008] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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25
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Al-Maqtari QA, Ghaleb ADS, Mahdi AA, Al-Ansi W, Noman AE, Wei M, Al-Adeeb A, Yao W. Stabilization of water-in-oil emulsion of Pulicaria jaubertii extract by ultrasonication: Fabrication, characterization, and storage stability. Food Chem 2021; 350:129249. [PMID: 33610840 DOI: 10.1016/j.foodchem.2021.129249] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2020] [Revised: 01/24/2021] [Accepted: 01/28/2021] [Indexed: 12/01/2022]
Abstract
This study investigated the effect of ultrasonic treatments on the properties and stability of the water-in-oil (W/O) emulsion of Pulicaria jaubertii (PJ) extract. The study used different ultrasound powers (0, 100, 200, 400, and 600 W) at two storage degrees (4 and 25 °C) for 28 days. The findings showed that the emulsifying properties were improved to different extents after ultrasonic treatments. The treatment at 600 W showed optimum particle size, polydispersity index, emulsifying property, viscosity properties, and release of total phenolic content than the other powers. However, the ultrasonic power of 400 W gave positive effects on creaming index and antioxidant release compared to 600 W. The emulsion stored at 4 °C presented higher stability than that stored at 25 °C during the 28 days of storage. Microscopically, the increase in sonication power up to 600 W reduced particle size and decreased flocculation, thus resulted in stable emulsions, which is desirable for its applications in food systems.
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Affiliation(s)
- Qais Ali Al-Maqtari
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China; International Joint Laboratory on Food Safety, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China; Department of Biology, Faculty of Science, Sana'a University, Sana'a, Yemen; Department of Food Science and Technology, Faculty of Agriculture, Sana'a University, Sana'a, Yemen
| | - Abduljalil D S Ghaleb
- Department of Food Science and Technology, Faculty of Agriculture, Sana'a University, Sana'a, Yemen; Faculty of Applied and Medical Science, Al-Razi University, Al-Rebatt St., Sana'a, Yemen
| | - Amer Ali Mahdi
- Department of Food Science and Technology, Faculty of Agriculture, Sana'a University, Sana'a, Yemen; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Waleed Al-Ansi
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China; Department of Food Science and Technology, Faculty of Agriculture, Sana'a University, Sana'a, Yemen
| | - Abeer Essam Noman
- Department of Food Science and Technology, Faculty of Agriculture, Sana'a University, Sana'a, Yemen; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Minping Wei
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China; International Joint Laboratory on Food Safety, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China
| | - Abdulqader Al-Adeeb
- Laboratory of Industrial Microbiology, School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Weirong Yao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China; International Joint Laboratory on Food Safety, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China.
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26
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Liu J, Yang F, Xia J, Wu F, Pu C. Mechanism of Ultrasonic Physical-Chemical Viscosity Reduction for Different Heavy Oils. ACS OMEGA 2021; 6:2276-2283. [PMID: 33521467 PMCID: PMC7841929 DOI: 10.1021/acsomega.0c05585] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/16/2020] [Accepted: 01/05/2021] [Indexed: 05/27/2023]
Abstract
In this study, the mechanism of physical-chemical viscosity reduction of different heavy oils under ultrasonic wave is explored. Experiments of viscosity reduction and viscosity recovery of different heavy oils under ultrasonic excitation were carried out, and the optimal ultrasonic parameters, ultrasonic physical disturbance, and cavitation viscosity reduction extent of different oil samples were determined. Based on the element analysis methods, four-component analysis, gas chromatography analysis, and formation water pH value test, the micro-mechanism of the oil chemical structure change and water samples under ultrasonic wave was analyzed. The results show that the water content, temperature, and initial viscosity of heavy oil are the key to reduce the viscosity of heavy oil. The higher viscosity of the initial oil sample, the higher water content, and the temperature were needed. Compared with the lower viscosity oil sample, the higher viscosity oil sample has higher extent of cavitation viscosity reduction and lower extent of physical disturbance viscosity reduction under ultrasonic wave. After ultrasonic treatment, the contents of heteroatoms, resins, and asphaltenes in heavy oil samples with high viscosity decreased significantly, and the conversion extent of high carbon chain to low carbon chain was greater. In addition, the pH of water in heavy oils decreased after ultrasonic treatment, and the pH of water in high viscosity heavy oil decreased more significantly after ultrasonic treatment.
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Affiliation(s)
- Jing Liu
- School
of Petroleum Engineering, China University
of Petroleum (East China), Qingdao, Shandong Province 266580, China
| | - Fukang Yang
- School
of Petroleum Engineering, China University
of Petroleum (East China), Qingdao, Shandong Province 266580, China
| | - Junyong Xia
- Daqing
Oilfield Production Technology Institute, Daqing Oil Field Co., Daqing City, Heilongjiang Province 163453, China
| | - Feipeng Wu
- School
of Petroleum Engineering, China University
of Petroleum (East China), Qingdao, Shandong Province 266580, China
| | - Chunsheng Pu
- School
of Petroleum Engineering, China University
of Petroleum (East China), Qingdao, Shandong Province 266580, China
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