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Yang J, Shen P, de Groot A, Mocking-Bode HCM, Nikiforidis CV, Sagis LMC. Oil-water interface and emulsion stabilising properties of rapeseed proteins napin and cruciferin studied by nonlinear surface rheology. J Colloid Interface Sci 2024; 662:192-207. [PMID: 38341942 DOI: 10.1016/j.jcis.2024.02.030] [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: 10/19/2023] [Revised: 01/21/2024] [Accepted: 02/04/2024] [Indexed: 02/13/2024]
Abstract
HYPOTHESIS Two major protein families are present in rapeseed, namely cruciferins and napins. The structural differences between the two protein families indicate that they might behave differently when their mixture stabilises oil-water interfaces. Therefore, this work focuses on elucidating the role of both proteins in interface and emulsion stabilisation. EXPERIMENTS Protein molecular properties were evaluated, using SEC, DSC, CD, and hydrophobicity analysis. The oil-water interface mechanical properties were studied using LAOS and LAOD. General stress decomposition (GSD) was used as a novel method to characterise the nonlinear response. Additionally, to evaluate the emulsifying properties of the rapeseed proteins, emulsions were prepared using pure napins or cruciferin and also their mixtures at 1:3, 1:1 and 3:1 (w:w) ratios. FINDINGS Cruciferins formed stiff viscoelastic solid-like interfacial layers (Gs' = 0.046 mN/m; Ed' = 30.1 mN/m), while napin formed weaker and more stretchable layers at the oil-water interface (Gs' = 0.010 mN/m; Ed' = 26.4 mN/m). As a result, cruciferin-formed oil droplets with much higher stability against coalescence (coalescence index, CI up to 10%) than napin-stabilised ones (CI up to 146%) during two months of storage. Both proteins have a different role in emulsions produced with napin-cruciferin mixtures, where cruciferin provides high coalescence stability, while napin induces flocculation. Our work showed the role of each rapeseed protein in liquid-liquid multiphase systems.
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Affiliation(s)
- Jack Yang
- TiFN, Nieuwe Kanaal 9A, 6709 PA Wageningen, the Netherlands; Laboratory of Biobased Chemistry and Technology, Wageningen University, Bornse Weilanden 9, 6708WG Wageningen, the Netherlands; Laboratory of Physics and Physical Chemistry of Foods, Wageningen University, Bornse Weilanden 9, 6708WG Wageningen, the Netherlands
| | - Penghui Shen
- Laboratory of Physics and Physical Chemistry of Foods, Wageningen University, Bornse Weilanden 9, 6708WG Wageningen, the Netherlands
| | - Anteun de Groot
- Laboratory of Physics and Physical Chemistry of Foods, Wageningen University, Bornse Weilanden 9, 6708WG Wageningen, the Netherlands
| | - Helene C M Mocking-Bode
- Agrotechnology and Food Sciences Group, Wageningen University & Research, Bornse Weilanden 9, 6700AA Wageningen, the Netherlands
| | - Constantinos V Nikiforidis
- Laboratory of Biobased Chemistry and Technology, Wageningen University, Bornse Weilanden 9, 6708WG Wageningen, the Netherlands
| | - Leonard M C Sagis
- Laboratory of Physics and Physical Chemistry of Foods, Wageningen University, Bornse Weilanden 9, 6708WG Wageningen, the Netherlands.
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2
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Thermo-irreversible emulsion gels based on deacetylated konjac glucomannan and methylcellulose as animal fat analogs. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108407] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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3
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Büyükurgancı B, Basu SK, Neuner M, Guck J, Wierschem A, Reichel F. Shear rheology of methyl cellulose based solutions for cell mechanical measurements at high shear rates. SOFT MATTER 2023; 19:1739-1748. [PMID: 36779239 DOI: 10.1039/d2sm01515c] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/18/2023]
Abstract
Methyl cellulose (MC) is a widely used material in various microfluidic applications in biology. Due to its biocompatibility, it has become a popular crowding agent for microfluidic cell deformability measurements, which usually operate at high shear rates (>10 000 s-1). However, a full rheological characterization of methyl cellulose solutions under these conditions has not yet been reported. With this study, we provide a full shear-rheological description for solutions of up to 1% MC dissolved in phosphate-buffered saline (PBS) that are commonly used in real-time deformability cytometry (RT-DC). We characterized three different MC-PBS solutions used for cell mechanical measurements in RT-DC with three different shear rheometer setups to cover a range of shear rates from 0.1-150 000 s-1. We report viscosities and normal stress differences in this regime. Viscosity functions can be well described using a Carreau-Yasuda model. Furthermore, we present the temperature dependency of shear viscosity and first normal stress difference of these solutions. Our results show that methyl cellulose solutions behave like power-law liquids in viscosity and exhibit first normal stress difference at shear rates between 5000-150 000 s-1. We construct a general viscosity equation for each MC solution at a certain shear rate and temperature. Furthermore, we investigated how MC concentration influences the rheology of the solutions and found the entanglement concentration at around 0.64 w/w%. Our results help to better understand the viscoelastic behavior of MC solutions, which can now be considered when modelling stresses in microfluidic channels.
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Affiliation(s)
- Beyza Büyükurgancı
- Max Planck Institute for the Science of Light and Max-Planck-Zentrum für Physik und Medizin, Erlangen, Germany.
| | - Santanu Kumar Basu
- Institute of Fluid Mechanics, Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Erlangen, Germany.
| | - Markus Neuner
- Institute of Fluid Mechanics, Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Erlangen, Germany.
| | - Jochen Guck
- Max Planck Institute for the Science of Light and Max-Planck-Zentrum für Physik und Medizin, Erlangen, Germany.
- Chair of Biological Optomechanics, Department of Physics, Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Erlangen, Germany
| | - Andreas Wierschem
- Institute of Fluid Mechanics, Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Erlangen, Germany.
| | - Felix Reichel
- Max Planck Institute for the Science of Light and Max-Planck-Zentrum für Physik und Medizin, Erlangen, Germany.
- Chair of Biological Optomechanics, Department of Physics, Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Erlangen, Germany
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4
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Singh IR, Pulikkal AK. Preparation, stability and biological activity of essential oil-based nano emulsions: A comprehensive review. OPENNANO 2022. [DOI: 10.1016/j.onano.2022.100066] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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5
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Ong KS, Chiang JH, Sim SYJ, Liebl D, Madathummal M, Henry CJ. Functionalising insoluble pea protein aggregates using high-pressure homogenisation: Effects on physicochemical, microstructural and functional properties. FOOD STRUCTURE 2022. [DOI: 10.1016/j.foostr.2022.100298] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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7
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Ouyang N, Ma H, Ding Y, Lu F, Guo L, Zhang X, Gu C. Effect of slit dual-frequency ultrasonic emulsification technology on the stability of walnut emulsions. ULTRASONICS SONOCHEMISTRY 2022; 82:105876. [PMID: 34942470 PMCID: PMC8799610 DOI: 10.1016/j.ultsonch.2021.105876] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/31/2021] [Revised: 11/29/2021] [Accepted: 12/11/2021] [Indexed: 05/15/2023]
Abstract
A highly hygienic walnut emulsion beverage was prepared by using a slit dual-frequency emulsification technique. The optimal ultrasonic parameters were studied as a model system: the ultrasonic time of 50 min, the ultrasonic power density of 260 W/L, and a dual-frequency ultrasonic combination of 28/68 kHz. Walnut emulsion with an average mean volume diameter of 2.05 µm, a Zeta potential absolute value of 40 mV was obtained after ultrasonic treatment, and the emulsion stability could be maintained for more than 14 days without phase separation. At the lowest ultrasonic energy input, the vibrating emulsion could promote droplet aggregation. However, excessive energy input could result in sample overtreatment and reduced emulsion activity. The laser scanning confocal microscope (LSCM) and transmission electron microscope (TEM) confirmed that walnut emulsion processed by slit dual-frequency ultrasonic had pretty high stability. Therefore, the slit dual-frequency ultrasonic emulsification technique was found to be well suited for the preparation of complex and fine oil-in-water food emulsions.
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Affiliation(s)
- Ningning Ouyang
- School of Food & Biological Engineering, Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China
| | - Haile Ma
- School of Food & Biological Engineering, Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China.
| | - Yanhua Ding
- School of Food & Biological Engineering, Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China
| | - Feng Lu
- School of Food & Biological Engineering, Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China
| | - Lina Guo
- School of Food & Biological Engineering, Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China
| | - Xueli Zhang
- School of Food & Biological Engineering, Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China
| | - Chen Gu
- School of Food & Biological Engineering, Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China
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8
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Structural characteristics of binary biopolymers-based emulsion-filled gels: A case of mixed sodium caseinate/methyl cellulose emulsion gels. FOOD STRUCTURE 2021. [DOI: 10.1016/j.foostr.2021.100233] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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9
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Banerjee A, Binder J, Salama R, Trant JF. Synthesis, characterization and stress-testing of a robust quillaja saponin stabilized oil-in-water phytocannabinoid nanoemulsion. J Cannabis Res 2021; 3:43. [PMID: 34556180 PMCID: PMC8461879 DOI: 10.1186/s42238-021-00094-w] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2020] [Accepted: 08/05/2021] [Indexed: 12/14/2022] Open
Abstract
BACKGROUND This study describes the design, optimization, and stress-testing of a novel phytocannabinoid nanoemulsion generated using high-pressure homogenization. [Formula: see text], a plant-derived commercial emulsifier containing quillaja saponin, was used to stabilize the lipid phase droplets in water. Stress-testing was performed on this nanoemulsion in order to evaluate its chemical and colloidal stability under the influence of different environmental factors, encompassing both physical and chemical stressors. METHODS Extensive optimization studies were conducted to arrive at an ideal nanoemulsion formulation. A coarse emulsion containing 16.6 wt% CBD-enriched cannabis distillate and 83.4 wt% carrier (soybean) oil dispersed in 10 wt% [Formula: see text] (1.5 wt% quillaja saponin) solution after 10 homogenization cycles at a pressure of 30,000 psi produced a stable nanoemulsion. This nanoemulsion was then subjected to the stress studies. RESULTS The optimized nanoemulsion had an average droplet diameter of ca. 120 nm and average droplet surface ζ potentials of ca. -30 mV. It was imaged and characterized by a variety of protocols. It proved to be stable to droplet agglomeration and phase separation upon storage under ambient conditions for 6 weeks, as well as under a variety of physical stressors such as heat, cold, dilution, and carbonation. pH values ≤2 and moderately high salt concentrations (> 100 mM), however, destabilized the nanoemulsion, eventually leading to phase separation. Cannabis potency, determined by HPLC, was detrimentally affected by any changes in the nanoemulsion phase stability. CONCLUSIONS Quillaja saponin stabilized cannabidiol(CBD)-enriched nanoemulsions are stable, robust systems even at low emulsifier concentrations, and are therefore significant from both a scientific as well as a commercial perspective.
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Affiliation(s)
- Abhinandan Banerjee
- Department of Chemistry and Biochemistry, University of Windsor, 401 Sunset Ave., Windsor, ON, Canada
| | | | - Rayan Salama
- Department of Chemistry and Biochemistry, University of Windsor, 401 Sunset Ave., Windsor, ON, Canada
| | - John F. Trant
- Department of Chemistry and Biochemistry, University of Windsor, 401 Sunset Ave., Windsor, ON, Canada
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10
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Li X, Guo C, Yang X, Guo Y. Acid-induced mixed methylcellulose and casein gels: Structures, physical properties and formation mechanism. Food Chem 2021; 366:130561. [PMID: 34284189 DOI: 10.1016/j.foodchem.2021.130561] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2021] [Revised: 06/07/2021] [Accepted: 07/06/2021] [Indexed: 01/07/2023]
Abstract
In this study, caseins and methylcellulose (MC) were selected as building materials to prepare a class of mixed gels by adding glucono-δ-lactone (GDL) to induce the gelation of composite MC/casein systems, where the casein concentration was fixed at 8.0% (w/v) and the MC concentration varied from 0 to 1.0% (w/v). It was found that with increasing amount of MC addition (0-0.4%), the mixed gels exhibited a structural conversion from a casein-dominant gel network to a "water-in-water emulsion structure", with the caseins as the continuous gelling phase and the MC as the dispersed phase; further MC addition (0.4-1.0%, w/v) caused a more significant phase separation phenomenon. The structural conversion was in consistent with the determination result of gel hardness. Furthermore, by a combination of confocal laser scanning microscope (CLSM) and rheological studies, the structural evolution process of the mixed gels was revealed to explore the underlying formation mechanism of the mixed gels.
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Affiliation(s)
- Xiaofei Li
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, PR China
| | - Chuo Guo
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, PR China
| | - Xi Yang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, PR China; National Research & Development Center of Apple Processing Technology, PR China.
| | - Yurong Guo
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, PR China; National Research & Development Center of Apple Processing Technology, PR China.
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11
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Bin Sintang MD, Danthine S, Tavernier I, Van de Walle D, Doan CD, Aji Muhammad DR, Rimaux T, Dewettinck K. Polymer coated fat crystals as oil structuring agents: Fabrication and oil-structuring properties. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106623] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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12
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Cardoso‐Ugarte GA, López‐Malo A, Palou E, Ramírez‐Corona N, Jiménez‐Fernández M, Jiménez‐Munguía MT. Stability of oregano essential oil encapsulated in double (w/o/w) emulsions prepared with mechanical or high‐pressure homogenization and its effect in
Aspergillus niger
inhibition. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15104] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | - Aurelio López‐Malo
- Departamento de Ingeniería Química Alimentos y AmbientalUniversidad de las Américas Puebla Puebla Mexico
| | - Enrique Palou
- Departamento de Ingeniería Química Alimentos y AmbientalUniversidad de las Américas Puebla Puebla Mexico
| | - Nelly Ramírez‐Corona
- Departamento de Ingeniería Química Alimentos y AmbientalUniversidad de las Américas Puebla Puebla Mexico
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13
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Hebishy E, Ferragut V, Blasco-Moreno A, Trujillo AJ. Impact of oil phase concentration on physical and oxidative stability of oil-in-water emulsions stabilized by sodium caseinate and ultra-high pressure homogenization. J DISPER SCI TECHNOL 2020. [DOI: 10.1080/01932691.2019.1661256] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Essam Hebishy
- Centre d’Innovació, Recerca i Transfèrencia en Tecnologia dels Aliments (CIRTTA), TECNIO, XaRTA, Departament de Ciència Animal i dels Aliments, Universitat Autònoma de Barcelona , Barcelona , Spain
- National Center for Food Manufacturing, College of Sciences, University of Lincoln , Spalding , UK
| | - Victoria Ferragut
- Centre d’Innovació, Recerca i Transfèrencia en Tecnologia dels Aliments (CIRTTA), TECNIO, XaRTA, Departament de Ciència Animal i dels Aliments, Universitat Autònoma de Barcelona , Barcelona , Spain
| | - Anabel Blasco-Moreno
- Servei d’Estadística Aplicada, Universitat Autònoma de Barcelona , Barcelona , Spain
| | - Antonio-José Trujillo
- Centre d’Innovació, Recerca i Transfèrencia en Tecnologia dels Aliments (CIRTTA), TECNIO, XaRTA, Departament de Ciència Animal i dels Aliments, Universitat Autònoma de Barcelona , Barcelona , Spain
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14
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Li A, Gong T, Li X, Li X, Yang X, Guo Y. Preparation of thermally stable emulsion gels based on Glucono-δ-lactone induced gelation of gellan gum. Int J Biol Macromol 2020; 156:565-575. [DOI: 10.1016/j.ijbiomac.2020.04.099] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2020] [Revised: 04/11/2020] [Accepted: 04/14/2020] [Indexed: 01/24/2023]
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15
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Sabjan KB, Munawar SM, Rajendiran D, Vinoji SK, Kasinathan K. Nanoemulsion as Oral Drug Delivery - A Review. Curr Drug Res Rev 2020; 12:4-15. [PMID: 31774040 DOI: 10.2174/2589977511666191024173508] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2019] [Revised: 08/07/2019] [Accepted: 08/28/2019] [Indexed: 11/22/2022]
Abstract
BACKGROUND Objective: The stability and delivery of drugs remain one of the key hurdles in the present situation. The present study depends on the design of a novel nanoemulsion drugdelivery system that would encapsulate a drug and to improve drug stability. The charisma of nanotechnology is majorly due to the smallest particle size at the nanoscale. METHODS Nanoemulsions attention is focused on emphasizing formulation aspect, method of preparation characterization techniques, evaluation parameters and various application of the nanoemulsions, several techniques to be used for the preparation of nanoemulsions like microfluidization, high-pressure homogenization, low energy emulsification and solvent evaporation method and their parameters to be characterized. RESULTS The design of effective formulations for drugs is being applied to enhance the solubility and bioavailability of water-insoluble drugs. The nanosized droplets have led to considerable attraction for this formulation, for the delivery of hydrophilic as well as hydrophobic drugs as drug carriers because of their improved drug solubilization capacity, long shelf life, ease of preparation and improvement of bioavailability of drugs. CONCLUSION The application of these nanoformulation preparations, limitations, their advantages and disadvantages as nanoemulsions will solve the various problems that current therapeutic agents face and has opened a new scenario to formulate nanoemulsions with various therapeutic agents with heightened competence along with oral drug delivery to treat diseases in the near future.
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Affiliation(s)
- Khaleel Basha Sabjan
- Department of Chemistry, C. Abdul Hakeem College, Melvisharam - 632509, Tamil Nadu, India
| | - Syed Muzammil Munawar
- Department of Chemistry, C. Abdul Hakeem College, Melvisharam - 632509, Tamil Nadu, India
| | | | - Sugantha Kumari Vinoji
- Department of Chemistry, Auxilium College (Autonomous), Vellore - 632006, Tamil Nadu, India
| | - Kaviyarasu Kasinathan
- UNESCO-UNISA Africa Chair in Nanoscience's/Nanotechnology Laboratories, College of Graduate Studies, University of South Africa (UNISA), Muckleneuk Ridge, P.O. Box 392, Pretoria, South Africa.,Nanosciences African Network (NANOAFNET), Materials Research Department (MRD), iThemba LABS-National Research Foundation (NRF), 1 Old Faure Road, 7129, P.O. Box 722, Somerset West, Western Cape Province, South Africa
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Gahruie HH, Niakousari M, Parastouei K, Mokhtarian M, Eş I, Mousavi Khaneghah A. Co‐encapsulation of vitamin D
3
and saffron petals’ bioactive compounds in nanoemulsions: Effects of emulsifier and homogenizer types. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14629] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Hadi H. Gahruie
- Department of Food Science and Technology, School of Agriculture Shiraz University Shiraz Iran
- Health Research Center, Lifestyle Institute Baqiyatallah University of Medical Sciences Tehran Iran
| | - Mehrdad Niakousari
- Department of Food Science and Technology, School of Agriculture Shiraz University Shiraz Iran
| | - Karim Parastouei
- Health Research Center, Lifestyle Institute Baqiyatallah University of Medical Sciences Tehran Iran
| | - Mohsen Mokhtarian
- Young Researchers and Elite Club, Roudehen Branch Islamic Azad University Roudehen Iran
| | - Ismail Eş
- Department of Material and Bioprocess Engineering, School of Chemical Engineering University of Campinas (UNICAMP) Campinas São Paulo Brazil
| | - Amin Mousavi Khaneghah
- Department of Food Science, Faculty of Food Engineering University of Campinas (UNICAMP) Campinas São Paulo Brazil
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17
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Lucas CRDS, Aum YKPG, Araújo EDA, de Castro Dantas TN, Araújo EA, Sousa TN, Aum PTP. Investigating the Fluid-Solid Interaction of Acid Nonionic Nanoemulsion with Carbonate Porous Media. Molecules 2020; 25:molecules25061475. [PMID: 32214044 PMCID: PMC7144471 DOI: 10.3390/molecules25061475] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2020] [Revised: 03/12/2020] [Accepted: 03/21/2020] [Indexed: 11/23/2022] Open
Abstract
The subject of rock–fluid interaction is important in cases where flow through porous media is occurring. One special case is when the fluid reacts with the porous matrix. In this case, the mass transfer and reaction rate control the dissolution pattern. This article aimed to study the interaction between an acid nanoemulsion system and a carbonate porous media. Nanoemulsions were developed to retard the rock’s dissolution and to promote the formation of conductivity channels. Nanoemulsions were prepared using ALK100 (alkyl alcohol ethoxylate) and RNX110 (alkylphenol ethoxylate) (nonionic surfactants), sec-butanol (co-surfactant), xylene isomers (oil phase), and a solution of HCl (aqueous phase). The obtained systems were characterized in terms of surface tension, droplet diameter, and reactivity. X-ray fluorescence/diffraction (XRF/XRD) and X-ray microtomography (microCT) were performed on carbonate porous media samples treated with the acid systems in order to observe the effects of the fluid–rock interaction. The results showed that the acid nanoemulsion, presenting a low oil content formulation, showed the low surface tension and droplet size characteristic of nanoemulsions. It was experimentally verified that the reactivity in the nanoemulsion media was mass-transfer-retarded, and that the wormhole pattern was verified under the studied conditions.
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Affiliation(s)
- Cláudio Regis dos Santos Lucas
- Petroleum Engineering Faculty, Campus Salinópolis, Federal University of Pará—UFPA, Salinópolis 68721-000, Brazil; (C.R.d.S.L.); (E.d.A.A.)
- Petroleum Science and Engineering Postgraduate Program, Federal University of Rio Grande do Norte—UFRN, Natal 59075-000, Brazil
| | | | - Edson de Andrade Araújo
- Petroleum Engineering Faculty, Campus Salinópolis, Federal University of Pará—UFPA, Salinópolis 68721-000, Brazil; (C.R.d.S.L.); (E.d.A.A.)
| | - Tereza Neuma de Castro Dantas
- Chemical Engineering Department, Federal University of Rio Grande do Norte—UFRN, Natal 59075-000, Brazil; (T.N.d.C.D.); (E.A.A.); (T.N.S.)
| | - Elayne Andrade Araújo
- Chemical Engineering Department, Federal University of Rio Grande do Norte—UFRN, Natal 59075-000, Brazil; (T.N.d.C.D.); (E.A.A.); (T.N.S.)
| | - Talles Nóbrega Sousa
- Chemical Engineering Department, Federal University of Rio Grande do Norte—UFRN, Natal 59075-000, Brazil; (T.N.d.C.D.); (E.A.A.); (T.N.S.)
| | - Pedro Tupã Pandava Aum
- Petroleum Engineering Faculty, Campus Salinópolis, Federal University of Pará—UFPA, Salinópolis 68721-000, Brazil; (C.R.d.S.L.); (E.d.A.A.)
- Correspondence:
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18
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de Carvalho JC, Magalhães AI, de Melo Pereira GV, Medeiros ABP, Sydney EB, Rodrigues C, Aulestia DTM, de Souza Vandenberghe LP, Soccol VT, Soccol CR. Microalgal biomass pretreatment for integrated processing into biofuels, food, and feed. BIORESOURCE TECHNOLOGY 2020; 300:122719. [PMID: 31956056 DOI: 10.1016/j.biortech.2019.122719] [Citation(s) in RCA: 44] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/29/2019] [Revised: 12/29/2019] [Accepted: 12/31/2019] [Indexed: 06/10/2023]
Abstract
Microalgae are sources of nutritional products and biofuels. However, their economical processing is challenging, because of (i) the inherently low concentration of biomass in algal cultures, below 0.5%, (ii) the high-water content in the harvested biomass, above 70%; and (iii) the variable intracellular content and composition. Cell wall structure and strength vary enormously among microalgae, from naked Dunaliella cells to robust Haematococcus cysts. High-value products justify using fast and energy-intensive processes, ranging from 0.23 kWh/kg dry biomass in high-pressure homogenization, to 6 kWh/kg dry biomass in sonication. However, in biofuels production, the energy input must be minimized, requiring slower, thermal or chemical pretreatments. Whichever the primary fraction of interest, the spent biomass can be processed into valuable by-products. This review discusses microalgal cell structure and composition, how it affects pretreatment, focusing on technologies tested for large scale or promising for industrial processes, and how these can be integrated into algal biorefineries.
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Affiliation(s)
- Júlio C de Carvalho
- Federal University of Paraná, Department of Bioprocess Engineering and Biotechnology, Centro Politécnico, 81531-990 Curitiba, Paraná, Brazil.
| | - Antônio Irineudo Magalhães
- Federal University of Paraná, Department of Bioprocess Engineering and Biotechnology, Centro Politécnico, 81531-990 Curitiba, Paraná, Brazil
| | - Gilberto Vinicius de Melo Pereira
- Federal University of Paraná, Department of Bioprocess Engineering and Biotechnology, Centro Politécnico, 81531-990 Curitiba, Paraná, Brazil
| | - Adriane Bianchi Pedroni Medeiros
- Federal University of Paraná, Department of Bioprocess Engineering and Biotechnology, Centro Politécnico, 81531-990 Curitiba, Paraná, Brazil
| | - Eduardo Bittencourt Sydney
- Federal University of Paraná, Department of Bioprocess Engineering and Biotechnology, Centro Politécnico, 81531-990 Curitiba, Paraná, Brazil
| | - Cristine Rodrigues
- Federal University of Paraná, Department of Bioprocess Engineering and Biotechnology, Centro Politécnico, 81531-990 Curitiba, Paraná, Brazil
| | - Denisse Tatiana Molina Aulestia
- Federal University of Paraná, Department of Bioprocess Engineering and Biotechnology, Centro Politécnico, 81531-990 Curitiba, Paraná, Brazil
| | - Luciana Porto de Souza Vandenberghe
- Federal University of Paraná, Department of Bioprocess Engineering and Biotechnology, Centro Politécnico, 81531-990 Curitiba, Paraná, Brazil
| | - Vanete Thomaz Soccol
- Federal University of Paraná, Department of Bioprocess Engineering and Biotechnology, Centro Politécnico, 81531-990 Curitiba, Paraná, Brazil
| | - Carlos Ricardo Soccol
- Federal University of Paraná, Department of Bioprocess Engineering and Biotechnology, Centro Politécnico, 81531-990 Curitiba, Paraná, Brazil
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Zou H, Zhao N, Shi X, Sun S, Yu C. Modifying the Physicochemical and Functional Properties of Water-soluble Protein from Mussels by High-pressure Homogenization Treatment. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2020. [DOI: 10.1515/ijfe-2019-0274] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractThis study investigated the changes in physicochemical and functional properties of water-soluble protein from mussels (MWP) induced by high-pressure homogenization (HPH). The results indicated that HPH treatment unfolded or disrupted the initial structure of MWP, exposing free sulfhydryl groups and buried hydrophobic groups. As the homogenization pressure increased, the aggregation of MWP particles gradually decreased. Moreover, protein solubility and dispersion stability increased in aqueous solution. Foaming and emulsifying properties were also improved. HPH treatment has proven to be an effective technique for enhancing the functional properties of shellfish protein, and 120 MPa was the optimum homogenization pressure to modify MWP.
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Affiliation(s)
- Henan Zou
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian, Liaoning116034, China
| | - Ning Zhao
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian, Liaoning116034, China
| | - Xiaojie Shi
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian, Liaoning116034, China
| | - Shuang Sun
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian, Liaoning116034, China
| | - Cuiping Yu
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian, Liaoning116034, China
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20
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Wu F, Shi X, Zou H, Zhang T, Dong X, Zhu R, Yu C. Effects of high-pressure homogenization on physicochemical, rheological and emulsifying properties of myofibrillar protein. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.07.009] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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21
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Ni Y, Zhang Z, Fan L, Li J. Evaluation of physical stability of high pressure homogenization treatment cloudy ginkgo beverages. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.05.008] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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22
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Shi X, Zou H, Sun S, Lu Z, Zhang T, Gao J, Yu C. Application of high-pressure homogenization for improving the physicochemical, functional and rheological properties of myofibrillar protein. Int J Biol Macromol 2019; 138:425-432. [PMID: 31326511 DOI: 10.1016/j.ijbiomac.2019.07.110] [Citation(s) in RCA: 48] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2019] [Revised: 07/06/2019] [Accepted: 07/17/2019] [Indexed: 12/17/2022]
Abstract
The present work investigated effects of high-pressure homogenization (HPH) pressure (0, 40, 80 and 120 MPa) on physicochemical, functional and rheological properties of clam myofibrillar protein (CMP). Results showed that HPH changed the CMP secondary and tertiary structures. Absolute zeta potential and protein solubility increased but particle size and turbidity of CMP decreased after HPH treatment. Both of emulsifying properties and foaming properties were significantly improved. The shear stress, apparent viscosity and the viscosity coefficients reduced, but flow index increased. Application of HPH improved the physicochemical, functional and rheological properties of CMP, and 120 MPa was the optimal pressure for modification.
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Affiliation(s)
- Xiaojie Shi
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
| | - Henan Zou
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
| | - Shuang Sun
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
| | - Zirui Lu
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
| | - Tingyu Zhang
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
| | - Jingzhu Gao
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
| | - Cuiping Yu
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China..
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23
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Che Marzuki NH, Wahab RA, Abdul Hamid M. An overview of nanoemulsion: concepts of development and cosmeceutical applications. BIOTECHNOL BIOTEC EQ 2019. [DOI: 10.1080/13102818.2019.1620124] [Citation(s) in RCA: 52] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022] Open
Affiliation(s)
- Nur Haziqah Che Marzuki
- Department of Chemistry, Faculty of Science, Universiti Teknologi Malaysia (UTM), Johor Bahru, Malaysia
- Enzyme Technology and Green Synthesis Group, Faculty of Science, Universiti Teknologi Malaysia (UTM), Johor Bahru, Malaysia
| | - Roswanira Abdul Wahab
- Department of Chemistry, Faculty of Science, Universiti Teknologi Malaysia (UTM), Johor Bahru, Malaysia
- Enzyme Technology and Green Synthesis Group, Faculty of Science, Universiti Teknologi Malaysia (UTM), Johor Bahru, Malaysia
| | - Mariani Abdul Hamid
- Department of Engineering, School of Chemical & Energy Engineering, Institute of Bioproduct Development, Universiti Teknologi Malaysia (UTM), Johor Bahru, Malaysia
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24
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Li R, He Q, Rong L, Lin Y, Jia N, Shao J, Liu D. High Homogenization Speeds for Preparing Unstable Myofibrillar Protein-Olive Oil Emulsions. J Food Sci 2019; 84:1113-1121. [PMID: 31009553 DOI: 10.1111/1750-3841.14502] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2018] [Revised: 02/12/2019] [Accepted: 02/12/2019] [Indexed: 12/16/2022]
Abstract
Natural protein-based oil-in-water emulsions have recently attracted a lot of attention because of their potential as a synthetic emulsifier replacer. It is, however, unclear how the emulsification process and protein concentration may affect the stability of such emulsions. Therefore, this study investigated the effects of homogenization speeds (4,000, 8,000, 12,000, and 16,000 rpm/min) and myofibrillar protein (MP) concentrations (10, 20, 30, 40, and 50 mg/mL) on the stability of MP-olive oil emulsion. The emulsifying creaming index, emulsifying activity index (EAI), droplet size, microstructure, free sulfhydryl content, and zeta potential of the emulsion were measured. The results showed that with the condition of sufficient emulsifier (at least 20 mg/mL), the EAI increased, and the droplet size and zeta potential of emulsions decreased with the increase of homogenization speed. Emulsions were stable at 4,000 and 8,000 rpm/min (20, 30, 40, and 50 mg/mL) within 48 hr, and they were unstable at 12,000 and 16,000 rpm/min (20, 30, 40, and 50 mg/mL) within 48 hr. This result is mainly attributed to the fact that sulfhydryl-disulfide interchange leads the excessive aggregate of MP at the oil-water interface. PRACTICAL APPLICATION: Myofibrillar protein-olive oil emulsions (oil-in-water) may be used to deliver nutrients into food products. In this study, myofibrillar protein-olive oil emulsions stabilized with the optimizing emulsification conditions. This study may have important implications to produce food-grade myofibrillar protein-olive oil emulsions to deliver nutrients.
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Affiliation(s)
- Ruren Li
- College of Food Science and Technology, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Bohai Univ., Jinzhou, 121013, China
| | - Qing He
- College of Food Science and Technology, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Bohai Univ., Jinzhou, 121013, China
| | - Liangyan Rong
- College of Food Science and Technology, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Bohai Univ., Jinzhou, 121013, China
| | - Yanting Lin
- College of Food Science and Technology, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Bohai Univ., Jinzhou, 121013, China
| | - Na Jia
- College of Food Science and Technology, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Bohai Univ., Jinzhou, 121013, China
| | - Junhua Shao
- College of Food Science and Technology, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Bohai Univ., Jinzhou, 121013, China
| | - Dengyong Liu
- College of Food Science and Technology, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Bohai Univ., Jinzhou, 121013, China
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25
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Ren G, Sun Z, Wang Z, Zheng X, Xu Z, Sun D. Nanoemulsion formation by the phase inversion temperature method using polyoxypropylene surfactants. J Colloid Interface Sci 2019; 540:177-184. [DOI: 10.1016/j.jcis.2019.01.018] [Citation(s) in RCA: 53] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2018] [Revised: 01/03/2019] [Accepted: 01/04/2019] [Indexed: 12/17/2022]
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26
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27
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Kim SY, Kang JH, Jo JH, Min SC. Development of a Gulfweed-Based Edible Coating Using High-Pressure Homogenization and Its Application to Smoked Salmon. J Food Sci 2018; 83:3027-3034. [PMID: 30444955 DOI: 10.1111/1750-3841.14395] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2018] [Revised: 10/14/2018] [Accepted: 10/17/2018] [Indexed: 11/28/2022]
Abstract
Gulfweed-based edible materials were developed in forms of food film and coating. Gulfweed suspension was subjected to high-pressure homogenization (HPH) at 103, 138, and 193 MPa with 1, 2, and 3 passes, and mixed with 14, 30, 50, and 70% (w/w gulfweed) glycerol and 1% (w/w gulfweed) polysorbate 20 to produce a film-forming suspension. The particle size of the suspension decreased with increasing pressure from 103 to 193 MPa and pass number from 1 to 3. The HPH-treated gulfweed suspension behaved like a pseudo-plastic non-Newtonian fluid. High pressure and pass number generally decreased the suspension viscosity. Uniformity and compactness of the films increased with increasing pressure. The optimal conditions for forming a film with high stretchability, low water vapor permeability, low and water solubility, as well as for preparing bright-colored coated smoked salmon, were found to be 193 MPa, three passes of HPH, and a glycerol concentration of 70%. Coating smoked salmon with gulfweed suspension enhanced the redness without altering its texture and volatile properties. The method reported in this study may be useful for seaweed-based edible film production, increasing their potential application to various food products like red meats. PRACTICAL APPLICATION: Seaweeds have high nutritional and functional values, but they are not commonly used as food materials owing to their appearance and size. Therefore, it is important to develop methods to utilize seaweeds by overcoming appearance and size limitations. A self-standing film/coating using gulfweed was developed in this study, making use of commercially available high-pressure homogenization technology. The method developed herein might enable increased applications of gulfweed and possibly other seaweeds to food products such as films, rolls, or coatings.
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Affiliation(s)
- Su Yeon Kim
- the Dept. of Food Science and Technology, Seoul Women's Univ., Seoul, 01797, Republic of Korea
| | - Joo Hyun Kang
- the Dept. of Food Science and Technology, Seoul Women's Univ., Seoul, 01797, Republic of Korea
| | - Jin Ho Jo
- the Dept. of Food Science and Technology, Seoul Women's Univ., Seoul, 01797, Republic of Korea
| | - Sea C Min
- the Dept. of Food Science and Technology, Seoul Women's Univ., Seoul, 01797, Republic of Korea
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28
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Yu C, Wu F, Cha Y, Zou H, Bao J, Xu R, Du M. Effects of high-pressure homogenization on functional properties and structure of mussel (Mytilus edulis) myofibrillar proteins. Int J Biol Macromol 2018; 118:741-746. [DOI: 10.1016/j.ijbiomac.2018.06.134] [Citation(s) in RCA: 38] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2018] [Revised: 06/23/2018] [Accepted: 06/26/2018] [Indexed: 01/29/2023]
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29
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Chong WT, Tan CP, Cheah YK, B. Lajis AF, Habi Mat Dian NL, Kanagaratnam S, Lai OM. Optimization of process parameters in preparation of tocotrienol-rich red palm oil-based nanoemulsion stabilized by Tween80-Span 80 using response surface methodology. PLoS One 2018; 13:e0202771. [PMID: 30142164 PMCID: PMC6108518 DOI: 10.1371/journal.pone.0202771] [Citation(s) in RCA: 43] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2018] [Accepted: 08/08/2018] [Indexed: 11/18/2022] Open
Abstract
Red palm oil (RPO) is a natural source of Vitamin E (70–80% tocotrienol). It is a potent natural antioxidant that can be used in skin-care products. Its antioxidant property protects skin from inflammation and aging. In our work, a tocotrienol-rich RPO-based nanoemulsion formulation was optimized using response surface methodology (RSM) and formulated using high pressure homogenizer. Effect of the concentration of three independent variables [surfactant (5–15 wt%), co-solvent (10–30 wt%) and homogenization pressure (500–700 bar)] toward two response variables (droplet size, polydispersity index) was studied using central composite design (CCD) coupled to RSM. RSM analysis showed that the experimental data could be fitted into a second-order polynomial model and the coefficients of multiple determination (R2) is 0.9115. The optimized formulation of RPO-based nanoemulsion consisted of 6.09 wt% mixed surfactant [Tween 80/Span 80 (63:37, wt)], 20 wt% glycerol as a co-solvent via homogenization pressure (500 bar). The optimized tocotrienol-rich RPO-based nanoemulsion response values for droplet size and polydispersity index were 119.49nm and 0.286, respectively. The actual values of the formulated nanoemulsion were in good agreement with the predicted values obtained from RSM, thus the optimized compositions have the potential to be used as a nanoemulsion for cosmetic formulations.
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Affiliation(s)
- Wai-Ting Chong
- Institute of Bioscience, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - Chin-Ping Tan
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - Yoke-Kqueen Cheah
- Department of Biomedical Sciences, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Selangor, Malaysia
| | | | | | - Sivaruby Kanagaratnam
- Protein and Food Technology Unit, Malaysian Palm Oil Board, Kajang, Selangor, Malaysia
| | - Oi-Ming Lai
- Institute of Bioscience, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
- Department of Bioprocess Technology, Faculty Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
- * E-mail:
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30
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Impact of oil and inulin content on the stability and rheological properties of mayonnaise-like emulsions processed by rotor-stator homogenisation or high pressure homogenisation (HPH). INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.06.014] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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31
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Pérez-Córdoba LJ, Norton IT, Batchelor HK, Gkatzionis K, Spyropoulos F, Sobral PJ. Physico-chemical, antimicrobial and antioxidant properties of gelatin-chitosan based films loaded with nanoemulsions encapsulating active compounds. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.12.012] [Citation(s) in RCA: 68] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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32
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Mishra P, Tyagi BK, Chandrasekaran N, Mukherjee A. Biological nanopesticides: a greener approach towards the mosquito vector control. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2018; 25:10151-10163. [PMID: 28721618 DOI: 10.1007/s11356-017-9640-y] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/23/2017] [Accepted: 06/26/2017] [Indexed: 06/07/2023]
Abstract
Mosquitoes, being a vector for some potentially dreadful diseases, pose a considerable threat to people all around the world. The control over the growth and propagation of mosquitoes comprises conventional pesticides, insect growth regulators and other microbial control agents. However, the usage of these common chemicals and conventional pesticides eventually has a negative impact on human health as well as the environment, which therefore becomes a major concern. The lacuna allows nanotechnology to come into action and exploit nanopesticides. Nanopesticides are majorly divided into two categories-synthetic and biological. Several nanoformulations serve as a promising nanopesticide viz. nanoparticles, e.g. biologically synthesised nanoparticles through plant extracts, nanoemulsions prepared using the essential oils like neem oil and citronella oil and nanoemulsion of conventional pesticides like pyrethroids. These green approaches of synthesising nanopesticides make use of non-toxic and biologically derived compounds and hence are eco-friendly with a better target specificity. Even though there are numerous evidences to show the effectiveness of these nanopesticides, very few efforts have been made to study the possible non-target effects on other organisms prevalent in the aquatic ecosystem. This study focuses on the role of these nanopesticides towards the vector control and its eco-safe property against the other non-target species.
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Affiliation(s)
- Prabhakar Mishra
- Centre for Nanobiotechnology, VIT University, Vellore, Tamil Nadu, 632014, India
| | - Brij Kishore Tyagi
- Department of Zoology & Environment Science, Punjabi University, Patiala, Punjab, 147002, India
| | | | - Amitava Mukherjee
- Centre for Nanobiotechnology, VIT University, Vellore, Tamil Nadu, 632014, India.
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Younes M, Aggett P, Aguilar F, Crebelli R, Di Domenico A, Dusemund B, Filipič M, Jose Frutos M, Galtier P, Gott D, Gundert-Remy U, Georg Kuhnle G, Lambré C, Leblanc JC, Lillegaard IT, Moldeus P, Mortensen A, Oskarsson A, Stankovic I, Tobback P, Waalkens-Berendsen I, Wright M, Tard A, Tasiopoulou S, Woutersen RA. Re-evaluation of celluloses E 460(i), E 460(ii), E 461, E 462, E 463, E 464, E 465, E 466, E 468 and E 469 as food additives. EFSA J 2018; 16:e05047. [PMID: 32625652 PMCID: PMC7009359 DOI: 10.2903/j.efsa.2018.5047] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023] Open
Abstract
Following a request from the European Commission, the EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS) was asked to deliver a scientific opinion re-evaluating the safety of microcrystalline cellulose (E 460(i)), powdered cellulose (E 460(ii)), methyl cellulose (E 461), ethyl cellulose (E 462), hydroxypropyl cellulose (E 463), hydroxypropyl methyl cellulose (E 464), ethyl methyl cellulose (E 465), sodium carboxy methyl cellulose (E 466), enzymatically hydrolysed carboxy methyl cellulose (E 469) and cross-linked carboxy methyl cellulose (E 468) as food additives. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the Scientific Committee on Food (SCF) established an acceptable daily intake (ADI) 'not specified' for unmodified and modified celluloses. Celluloses are not absorbed and are excreted intact in the faeces; in addition, microcrystalline cellulose, powdered and modified celluloses could be fermented by the intestinal flora in animals and humans. Specific toxicity data were not always available for all the celluloses evaluated in the present opinion and for all endpoints. Given their structural, physicochemical and biological similarities, the Panel considered it possible to read-across between all the celluloses. The acute toxicity of celluloses was low and there was no genotoxic concern. Short-term and subchronic dietary toxicity studies performed with E 460(i), E 461, E 462, E 463, E 464, E 466 and E 469 at levels up to 10% did not indicate specific treatment related adverse effects. In chronic toxicity studies performed with E 460(i), E 461, E 463, E 464, E 465 and E 466, the no observed adverse effect level (NOAEL) values reported ranged up to 9,000 mg/kg body weight (bw) per day. No carcinogenic properties were detected for microcrystalline cellulose and modified celluloses. Adverse effects on reproductive performance or developmental effects were not observed with celluloses at doses greater than 1,000 mg/kg bw by gavage (often the highest dose tested). The combined exposure to celluloses (E 460-466, E 468 and E 469) at 95th percentile of the refined (brand-loyal) exposure assessment for the general population was up to 506 mg/kg bw per day. The Panel concluded that there was no need for a numerical ADI and that there would be no safety concern at the reported uses and use levels for the unmodified and modified celluloses (E 460(i); E 460(ii); E 461-466; E 468 and E 469). The Panel considered an indicative total exposure of around 660-900 mg/kg bw per day for microcrystalline, powdered and modified celluloses.
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34
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Yu C, Cha Y, Wu F, Xu X, Qin Y, Li X, Du M. Effects of high-pressure homogenisation on structural and functional properties of mussel (Mytilus edulis
) protein isolate. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13690] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Cuiping Yu
- School of Food Science and Technology; National Engineering Research Center of Seafood; Dalian Polytechnic University; Dalian 116034 China
| | - Yue Cha
- School of Food Science and Technology; National Engineering Research Center of Seafood; Dalian Polytechnic University; Dalian 116034 China
| | - Fan Wu
- School of Food Science and Technology; National Engineering Research Center of Seafood; Dalian Polytechnic University; Dalian 116034 China
| | - Xianbing Xu
- School of Food Science and Technology; National Engineering Research Center of Seafood; Dalian Polytechnic University; Dalian 116034 China
| | - Yuting Qin
- School of Food Science and Technology; National Engineering Research Center of Seafood; Dalian Polytechnic University; Dalian 116034 China
| | - Xialin Li
- School of Food Science and Technology; National Engineering Research Center of Seafood; Dalian Polytechnic University; Dalian 116034 China
| | - Ming Du
- School of Food Science and Technology; National Engineering Research Center of Seafood; Dalian Polytechnic University; Dalian 116034 China
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Encapsulation of carotenoids extracted from halophilic Archaea in oil-in-water (O/W) micro- and nano-emulsions. Colloids Surf B Biointerfaces 2017; 161:219-227. [PMID: 29080506 DOI: 10.1016/j.colsurfb.2017.10.042] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2017] [Revised: 09/26/2017] [Accepted: 10/14/2017] [Indexed: 11/24/2022]
Abstract
Carotenoids extracted from halophilc Archaea have potential health benefits. Their poor water-solubility and low bioavailability is a challenge to their incorporation into foods. The aim of this work was the carotenoids encapsulation into two oil-in-water (O/W) dispersions, to increase their use as functional food applications. A nanoemulsion produced by high pressure homogenization and a spontaneously formed microemulsion were conceived. The limonene was the dispersed oil phase, and mixtures of Triton X-100/Tween-80 (3:1) as emulsifiers and of water/glycerol (2:1) as the continuous aqueous phase. The microemulsion monophasic area was determined through the pseudo-ternary phase diagram. Dynamic Light Scattering was used for the structural characterization of the nano- and micro-emulsions in the presence of the carotenoids. Moreover, the radical scavenging activity of the encapsulated carotenoids was examined by Electron Paramagnetic Resonance spectroscopy. The results confirmed the delivery systems design effectiveness to encapsulate and stabilize the carotenoids for food applications.
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36
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de Castro Dantas TN, de Souza TTC, Dantas Neto AA, Moura MCPDA, de Barros Neto EL. Experimental Study of Nanofluids Applied in EOR Processes. J SURFACTANTS DETERG 2017. [DOI: 10.1007/s11743-017-1992-2] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
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37
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Kumar R, Kaur K, Uppal S, Mehta SK. Ultrasound processed nanoemulsion: A comparative approach between resveratrol and resveratrol cyclodextrin inclusion complex to study its binding interactions, antioxidant activity and UV light stability. ULTRASONICS SONOCHEMISTRY 2017; 37:478-489. [PMID: 28427660 DOI: 10.1016/j.ultsonch.2017.02.004] [Citation(s) in RCA: 63] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/21/2016] [Revised: 02/06/2017] [Accepted: 02/06/2017] [Indexed: 05/28/2023]
Abstract
Resveratrol is a naturally occurring therapeutic molecule used for treatment of diseases caused by oxidative stress. This investigation elucidates the advantages of fabrication of size controlled resveratrol inclusion complex. This has been done by encapsulating resveratrol-cyclodextrin inclusion complex in a phospholipid stabilized nanoemulsion formulated by ultrasonication emulsification method. The prepared nanoemulsion has been compared with resveratrol encapsulated nanoemulsion system. The morphology of the resveratrol nanoemulsion and inclusion complex nanoemulsion have been observed using transmission electron microscopy with average size 20.41±3.41 and 24.48±5.70nm respectively. The nanoemulsion showed good loading and release efficiency. The radical diminishing potential of resveratrol and its inclusion complex has been compared in nanoemulsion. The effect of UV irradiation (365nm) on resveratrol in different solvent systems (ethanol, water and nanoemulsion) indicated that nanoemulsion prevents degradation of resveratrol. Efforts have also been made to explore the interactions between bovine serum albumin and resveratrol in nanoemulsion.
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Affiliation(s)
- Raj Kumar
- Department of Chemistry and Centre of Advanced Studies in Chemistry, Panjab University, Chandigarh 160 014, India
| | - Khushwinder Kaur
- Department of Chemistry and Centre of Advanced Studies in Chemistry, Panjab University, Chandigarh 160 014, India.
| | - Shivani Uppal
- Department of Chemistry and Centre of Advanced Studies in Chemistry, Panjab University, Chandigarh 160 014, India
| | - S K Mehta
- Department of Chemistry and Centre of Advanced Studies in Chemistry, Panjab University, Chandigarh 160 014, India
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Mico V, Charalambous A, Peyman SA, Abou-Saleh RH, Markham AF, Coletta PL, Evans SD. Evaluation of lipid-stabilised tripropionin nanodroplets as a delivery route for combretastatin A4. Int J Pharm 2017; 526:547-555. [PMID: 28495582 DOI: 10.1016/j.ijpharm.2017.05.009] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2017] [Accepted: 05/04/2017] [Indexed: 01/22/2023]
Abstract
Lipid-based nanoemulsions are a cheap and elegant route for improving the delivery of hydrophobic drugs. Easy and quick to prepare, nanoemulsions have promise for the delivery of different therapeutic agents. Although multiple studies have investigated the effects of the oil and preparation conditions on the size of the nanoemulsion nanodroplets for food applications, analogous studies for nanoemulsions for therapeutic applications are limited. Here we present a study on the production of lipid-stabilised oil nanodroplets (LONDs) towards medical applications. A number of biocompatible oils were used to form LONDs with phospholipid coatings, and among these, squalane and tripropionin were chosen as model oils for subsequent studies. LONDs were formed by high pressure homogenisation, and their size was found to decrease with increasing production pressure. When produced at 175MPa, all LONDs samples exhibited sizes between 100 and 300nm, with polydispersity index PI between 0.1 and 0.3. The LONDs were stable for over six weeks, at 4°C, and also under physiological conditions, showing modest changes in size (<10%). The hydrophobic drug combretastatin A4 (CA4) was encapsulated in tripropionin LONDs with an efficiency of approximately 76%, achieving drug concentration of approximately 1.3mg/ml. SVR mouse endothelial cells treated with CA4 tripropionin LONDs showed the microtubule disruption, characteristic of drug uptake for all tested doses, which suggests successful release of the CA4 from the LONDs.
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Affiliation(s)
- Victoria Mico
- School of Physics and Astronomy, University of Leeds, LS2 9JT, UK
| | - Antonia Charalambous
- Leeds Institute of Biomedical and Clinical Sciences, St James's University Hospital, University of Leeds, LS9 7TF, UK
| | - Sally A Peyman
- School of Physics and Astronomy, University of Leeds, LS2 9JT, UK
| | - Radwa H Abou-Saleh
- School of Physics and Astronomy, University of Leeds, LS2 9JT, UK; Biophysics Group, Department of Physics, Faculty of Science, Mansoura University, Egypt
| | - Alexander F Markham
- Leeds Institute of Biomedical and Clinical Sciences, St James's University Hospital, University of Leeds, LS9 7TF, UK
| | - P Louise Coletta
- Leeds Institute of Biomedical and Clinical Sciences, St James's University Hospital, University of Leeds, LS9 7TF, UK
| | - Stephen D Evans
- School of Physics and Astronomy, University of Leeds, LS2 9JT, UK.
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Agrawal N, Maddikeri GL, Pandit AB. Sustained release formulations of citronella oil nanoemulsion using cavitational techniques. ULTRASONICS SONOCHEMISTRY 2017; 36:367-374. [PMID: 28069223 DOI: 10.1016/j.ultsonch.2016.11.037] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/25/2016] [Revised: 11/19/2016] [Accepted: 11/29/2016] [Indexed: 06/06/2023]
Abstract
Nanoemulsion synthesis has proven to be an effective way for transportation of immobile, insoluble bioactive compounds. Citronella Oil (lemongrass oil), a natural plant extract, can be used as a mosquito repellent and has less harmful effects compared to its available market counterpart DEET (N, N-Diethyl-meta-toluamide). Nanoemulsion of citronella oil in water was prepared using cavitation-assisted techniques while investigating the effect of system parameters like HLB (Hydrophilic Lipophilic Balance), surfactant concentration, input energy density and mode of power input on emulsion quality. The present work also examines the effect of emulsification on release rate to understand the relationship between droplet size and the release rate. Minimum droplet size (60nm) of the emulsion was obtained at HLB of 14, S/O1 ratio of 1.0, ultrasound amplitude of 50% and irradiation time of 5min. This study revealed that hydrodynamic cavitation-assisted emulsification is more energy efficient compared to ultrasonic emulsification. It was also found that the release rate of nanoemulsion enhanced as the droplet size of emulsion reduced.
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Affiliation(s)
- Naveen Agrawal
- Department of Chemical Engineering, Indian Institute of Technology (BHU), Varanasi 221005, India
| | - Ganesh L Maddikeri
- Department of Chemical Engineering, Institute of Chemical Technology, Matunga, Mumbai 400019, India
| | - Aniruddha B Pandit
- Department of Chemical Engineering, Institute of Chemical Technology, Matunga, Mumbai 400019, India.
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Ultra high-pressure homogenized emulsions stabilized by sodium caseinate: Effects of protein concentration and pressure on emulsions structure and stability. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.10.045] [Citation(s) in RCA: 38] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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41
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Hu C, Qian A, Wang Q, Xu F, He Y, Xu J, Xia Y, Xia Q. Industrialization of lipid nanoparticles: From laboratory-scale to large-scale production line. Eur J Pharm Biopharm 2016; 109:206-213. [PMID: 27793754 DOI: 10.1016/j.ejpb.2016.10.018] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2016] [Revised: 08/13/2016] [Accepted: 10/23/2016] [Indexed: 12/17/2022]
Abstract
This work aimed at developing a large-scale modular production line, which referred to coenzyme Q10 loaded-NLC as well as its continuous and scalable emulsification and homogenization process. The production line exhibited good control over the emulsification and homogenization process and enabled the particle size of NLC below 210nm at a throughput of 25kg/h (for lipid solution at a flow rate of 0.4kg/min). Among the several process parameters investigated, the size of the NLC was mainly influenced by the pre-emulsification temperature, homogenization pressure and homogenization. Suitable emulsification temperature (70°C), homogenization pressure (600, 800bar), and homogenization cycle (3, 4cycles) resulted in relatively smaller particles. These results proved that coenzyme Q10, a model active, had been successfully loaded into the NLC. Meanwhile, the large-scale production line can be effectively applied for continuous and modular production of NLC. The line had modern networking features-essential in the Internet age-and a modular design that was easily modified and upgraded. In addition, the long-term stability over 6month was monitored at 30°C and at 40°C to assess a potential effect of the laboratory scale and large scale on stability. All batches at room temperature and below were stable, and only a negligible increase in size was observed.
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Affiliation(s)
- Caibiao Hu
- School of Biological Science and Medical Engineering, State Key Laboratory of Bioelectronics, Southeast University, Nanjing, China; Collaborative Innovation Center of Suzhou Nano Science and Technology, Suzhou, China
| | - Airui Qian
- School of Biological Science and Medical Engineering, State Key Laboratory of Bioelectronics, Southeast University, Nanjing, China; Collaborative Innovation Center of Suzhou Nano Science and Technology, Suzhou, China
| | - Qiang Wang
- School of Biological Science and Medical Engineering, State Key Laboratory of Bioelectronics, Southeast University, Nanjing, China; Collaborative Innovation Center of Suzhou Nano Science and Technology, Suzhou, China
| | - Feng Xu
- School of Biological Science and Medical Engineering, State Key Laboratory of Bioelectronics, Southeast University, Nanjing, China; Collaborative Innovation Center of Suzhou Nano Science and Technology, Suzhou, China
| | - Yi He
- School of Biological Science and Medical Engineering, State Key Laboratory of Bioelectronics, Southeast University, Nanjing, China; Collaborative Innovation Center of Suzhou Nano Science and Technology, Suzhou, China
| | - Jing Xu
- Suzhou Nanohealth Biotech Co., Ltd, Suzhou, China
| | | | - Qiang Xia
- School of Biological Science and Medical Engineering, State Key Laboratory of Bioelectronics, Southeast University, Nanjing, China; Collaborative Innovation Center of Suzhou Nano Science and Technology, Suzhou, China; Suzhou Nanohealth Biotech Co., Ltd, Suzhou, China.
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Fernandes RVDB, Silva EK, Borges SV, de Oliveira CR, Yoshida MI, da Silva YF, do Carmo EL, Azevedo VM, Botrel DA. Proposing Novel Encapsulating Matrices for Spray-Dried Ginger Essential Oil from the Whey Protein Isolate-Inulin/Maltodextrin Blends. FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-016-1803-1] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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43
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Comparison of Different Mechanical Methods for the Modification of the Egg White Protein Ovomucin, Part B: Molecular Aspects. FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-016-1711-4] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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45
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Mazo Rivas JC, Schneider Y, Rohm H. Effect of emulsifier type on physicochemical properties of water-in-oil emulsions for confectionery applications. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13063] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
| | - Yvonne Schneider
- Chair of Food Engineering; Technische Universität Dresden; Dresden 01062 Germany
| | - Harald Rohm
- Chair of Food Engineering; Technische Universität Dresden; Dresden 01062 Germany
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Physical and oxidative stability of whey protein oil-in-water emulsions produced by conventional and ultra high-pressure homogenization: Effects of pressure and protein concentration on emulsion characteristics. INNOV FOOD SCI EMERG 2015. [DOI: 10.1016/j.ifset.2015.09.013] [Citation(s) in RCA: 77] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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48
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An unconventional aging mechanism of nanoemulsions. Colloid Polym Sci 2015. [DOI: 10.1007/s00396-015-3783-5] [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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Application of image processing to assess emulsion stability and emulsification properties of Arabic gum. Carbohydr Polym 2015; 126:1-8. [DOI: 10.1016/j.carbpol.2015.03.020] [Citation(s) in RCA: 88] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2014] [Revised: 02/20/2015] [Accepted: 03/09/2015] [Indexed: 11/16/2022]
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50
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Wallecan J, McCrae C, Debon S, Dong J, Mazoyer J. Emulsifying and stabilizing properties of functionalized orange pulp fibers. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2015.01.009] [Citation(s) in RCA: 43] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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