Physical and Oxidative Stability of Flaxseed Oil-in-Water Emulsions Fabricated from Sunflower Lecithins: Impact of Blending Lecithins with Different Phospholipid Profiles

Hyaluronic acid-poly(glyceryl)10-stearate nanoemulsion for co-delivery of fish oil and resveratrol: Enhancing bioaccessibility and antioxidant potency

Hyaluronic acid (HA), an endogenous polysaccharide comprising alternating D-glucuronic acid and N-acetylglucosamine units, is renowned for its high hydrophilicity, biocompatibility, and biodegradability. These attributes have rendered HA invaluable across medical and drug delivery fields. HA can be altered through physical, chemical, or enzymatic methods to improve the properties of the modified substances. In this work, we synthesized a derivative via the esterification of HA with poly(glyceryl)10-stearate (PG10-C18), designated as HA-PG10-C18. This novel derivative was employed to fabricate a nano co-delivery system (HA-PG10-C18@Res-NE) for fish oil and resveratrol (Res), aiming to enhance their stability and bioaccessibility. An exhaustive investigation of HA-PG10-C18@Res-NE revealed that the HA-modified system displayed superior physicochemical stability, notably in withstanding oxidation and neutralizing free radicals. Moreover, in vitro simulated digestion underscored the system's enhanced bioaccessibility of Res and more efficient release of free fatty acids. These outcomes underscore the strategic advantage of HA in modifying PG10-C18 for nanoemulsion formulation. Consequently, HA-PG10-C18 stands as a promising emulsifier for encapsulating lipophilic bioactives in functional foods, nutraceuticals, and pharmaceuticals.

Non-covalent interactions between rice protein and three polyphenols and potential application in emulsions

Rice protein (RP) and polyphenols are often used in functional foods. This study investigated the non-covalent interactions between RP and three polyphenols (curcumin, CUR; quercetin, QUE; resveratrol, RES) and used the complexes as emulsifiers to create emulsions. Three polyphenols interacted with RP to varying extents, with QUE showing the greatest binding affinity and inducing the greatest alterations in its secondary structure. Molecular docking analysis elucidated the driving forces between them including hydrophobic interactions, hydrogen bonding, and van der Waals forces. Combination with QUE or RES induced structural changes of RP, increasing particle size of complexes. The synergistic effect of polyphenols and protein also enhanced radical scavenging capacity of complexes. Compared to pure protein, all complexes successfully created emulsions with smaller particle size (378-395 nm vs. 470 nm), higher absolute potential (37.43-38.26 mV vs. 35.62 mV), and greater lipid oxidation stability by altering protein conformation.

Highly effective synthesis of novel structured phospholipid emulsifiers using magnetically recyclable Fe3O4@SiO2/M (M = Zn or Al) composite

It is of great importance to develop a most efficient, recyclable, and ecofriendly process to produce novel structured phospholipid emulsifiers. Herein, innovative medium-chain structured phospholipid (MCSPL) emulsifiers were synthesized through transesterification of soybean lecithins with medium-chain fatty acids (MCFAs) promoted by Zn- or Al-incorporated Fe3O4@SiO2, denoted by Fe3O4@SiO2/M (M = Zn or Al). Resultingly, Fe3O4@SiO2/M (M = Zn or Al) exhibited the most superior reactivity with 97.1% or 88.7% MCFA incorporation to other benchmark catalysts and also had excellent magnetic separability and recyclability. Noticeably, targeted MCSPLs possessed almost more superior emulsifying properties to other phospholipid emulsifiers, and had potential for use as oil-in-water emulsifiers. Conclusively, the present findings demonstrate that transesterification promoted by Fe3O4@SiO2/M (M = Zn or Al) can be a promising approach for green, economic, and highly effective synthesis of novel dual-function phospholipid emulsifiers with bioactive and emulsifying properties in food, pharmaceutical, and cosmetic industries.

Improving the Physicochemical Stability of Soy Phospholipid-Stabilized Emulsions Loaded with Lutein by the Addition of Sphingomyelin and Cholesterol: Inspired by a Milk Fat Globule Membrane

The emulsifying performance of glycerophospholipids alone is inferior to proteins, etc., while the sphingomyelin (SM) and cholesterol (Chol) naturally existing in biological membranes could interact with glycerophospholipids to influence the polar lipid arrangement. Inspired by the natural membranes, the effect of SM and Chol on the physicochemical stability of soy phospholipid (SPL)-stabilized emulsions during storage or under environmental stresses was determined. The results indicated that the addition of SM and/or Chol could improve the storage stability of the emulsions and protective effect on lutein significantly (p < 0.05). Except for UV irradiation, the addition of Chol significantly improved the stability of the emulsions against acid, salt, and heat. The strong intermolecular hydrogen bonds and condensed assembly formed by SM and Chol contributed to the best stability of SPL + SM + Chol-stabilized emulsions. The results gave insight into improving the emulsifying properties of glycerophospholipids with SM and Chol.

Effect of Different Temperatures on the Storage Stability of Flaxseed Milk

In this study, the physical and oxidative stability of flaxseed milk without food additives at different temperatures (25 °C and 37 °C) was assessed. Over in 206 days in storage, the particle size, Turbiscan stability index (TSI), centrifugal sedimentation rate, and primary and secondary oxidation products of flaxseed milk increased, viscosity decreased, and the absolute value of the potential first decreased and then increased. These phenomena indicated a gradual decrease in the physical stability of flaxseed milk, accompanied by drastic oxidative changes. The antioxidant capacity of flaxseed milk was related to the location of the physical distribution of flaxseed lignin, which was more effective in the aqueous phase compared to the non-aqueous phase. Interestingly, after 171 days in storage at 37 °C, the particle size of flaxseed milk was approximately doubled (6.98 μm → 15.27 μm) and the absolute value of the potential reached its lowest point (-13.49 mV), when the content of primary oxidation products reached its maximum (8.29 mmol/kg oil). The results showed that temperature had a significant effect on the stability of flaxseed milk and that stability decreased with increasing temperature and shortened shelf life. This work provides a theoretical basis for elucidating the stabilization-destabilization mechanism of flaxseed milk.

Development and Characterization of Pickering Emulsion Stabilized by Walnut Protein Isolate Nanoparticles

This study was conducted to prepare walnut protein isolate nanoparticles (nano-WalPI) by pH-cycling, combined with the ultrasound method, to investigate the impact of various nano-WalPI concentrations (0.5~2.5%) and oil volume fractions (20~70%) on the stability of Pickering emulsion, and to improve the comprehensive utilization of walnut residue. The nano-WalPI was uniform in size (average size of 108 nm) with good emulsification properties (emulsifying activity index and stability index of 32.79 m²/g and 1423.94 min, respectively), and it could form a stable O/W-type Pickering emulsion. When the nano-WalPI concentration was 2.0% and the oil volume fraction was 60%, the best stability of Pickering emulsions was achieved with an average size of 3.33 μm, and an elastic weak gel network structure with good thermal stability and storage stability was formed. In addition, the emulsion creaming index value of the Pickering emulsion was 4.67% after 15 days of storage. This study provides unique ideas and a practical framework for the development and application of stabilizers for food-grade Pickering emulsions.

Improvement of Oxidative Stability of Fish Oil-in-Water Emulsions through Partitioning of Sesamol at the Interface

The susceptibility of polyunsaturated fatty acids to oxidation severely limits their application in functional emulsified foods. In this study, the effect of sesamol concentration on the physicochemical properties of WPI-stabilized fish oil emulsions was investigated, focusing on the relationship between sesamol-WPI interactions and interfacial behavior. The results relating to particle size, zeta-potential, microstructure, and appearance showed that 0.09% (w/v) sesamol promoted the formation of small oil droplets and inhibited oil droplet aggregation. Furthermore, the addition of sesamol significantly reduced the formation of hydrogen peroxide, generation of secondary reaction products during storage, and degree of protein oxidation in the emulsions. Molecular docking and isothermal titration calorimetry showed that the interaction between sesamol and β-LG was mainly mediated by hydrogen bonds and hydrophobic interactions. Our results show that sesamol binds to interfacial proteins mainly through hydrogen bonding, and increasing the interfacial sesamol content reduces the interfacial tension and improves the physical and oxidative stability of the emulsion.

Protein-Based High Internal Phase Pickering Emulsions: A Review of Their Fabrication, Composition and Future Perspectives in the Food Industry

Protein-based high internal phase Pickering emulsions (HIPEs) are emulsions using protein particles as a stabilizer in which the volume fraction of the dispersed phase exceeds 74%. Stabilizers are irreversibly adsorbed at the interface of the oil phase and water phase to maintain the droplet structure. Protein-based HIPEs have shown great potential for a variety of fields, including foods, due to the wide range of materials, simple preparation, and good biocompatibility. This review introduces the preparation routes of protein-based HIPEs and summarizes and classifies the preparation methods of protein stabilizers according to their formation mechanism. Further outlined are the types and properties of protein stabilizers used in the present studies, the composition of the oil phase, the encapsulating substances, and the properties of the constituted protein-based HIPEs. Finally, future development of protein-based HIPEs was explored, such as the development of protein-based stabilizers, the improvement of emulsification technology, and the quality control of stabilizers and protein-based HIPEs.

Starch-lauric acid complex-stabilised Pickering emulsion gels enhance the thermo-oxidative resistance of flaxseed oil

Hydrophobic-modified starch complexes have the potential to form Pickering emulsions and improve the oxidative stability of flaxseed oil. Here, V-type starch-lauric acid complexes (SLACs) were fabricated via solid encapsulation within 0.5-12 h and applied in flaxseed oil Pickering emulsions. Complexing index, X-ray diffraction and differential scanning calorimetry analyses confirmed that the degree of complexation increased with the reaction time. Pickering emulsion gels stabilised by SLACs generated with reaction times of 6 h and 12 h exhibited good storage stability and high yield stress, G' values and apparent viscosity. Confocal laser scanning microscopy and cryo-scanning electron microscopy revealed a gelation mechanism involving increased interface roughness and enhanced droplet-droplet interaction. In comparison to pure flaxseed oil, higher thermo-oxidative resistance was observed at 130 °C, with a markedly longer oxidation induction for emulsions and emulsion gels stabilised by SLACs. Our findings could assist in the design of hydrophobic-modified starch and provide a new paradigm for delaying oil oxidation.

Effects of tocopherols on the stability of flaxseed oil-in-water emulsions stabilized by different emulsifiers: Interfacial partitioning and interaction

The potential effects of tocopherols (100 μM in emulsions) on the physicochemical stability of whey protein isolate (WPI), soy lecithin (SL), or Tween 20 (TW) stabilized flaxseed oil (FO)-in-water emulsions were investigated. During the storage (18 days at 55 ℃), the particle size, microstructure, and multiple light scattering results showed WPI-stabilized emulsions exhibited better physical stability when tocopherols were added hydroperoxides and TBARS concentration in TW-stabilized emulsions were higher than those of SL or WPI, which were suppressed differently by tocopherols. Among homologues, δ-tocopherol was more effective in inhibiting lipid oxidation than α-tocopherol, which was related to the higher interface partitioning. Moreover, the increased interfacial tension indicated tocopherols, especially δ-tocopherol, were adsorbed on the interface and interacted with WPI or SL via hydrophobic or electrostatic interactions determined by isothermal titration calorimetry. Our results suggest tocopherols are more applicable in WPI emulsion systems to achieve steady-state delivery of ALA.

Enrichment of flaxseed (Linum usitatissimum) oil with carotenoids of sea buckthorn pomace via ultrasound-assisted extraction technique: Enrichment of flaxseed oil with sea buckthorn

Currently, flaxseed oil is used as an important functional food constituent owing to its large content of omega-3 fatty acids. However, flaxseed oil does not contain carotenoids that could enhance the oxidative stability of the oil. In this study, carotenoids extracted from sea buckthorn pomace were used to enrich cold-pressed flaxseed oil via an ultrasound-assisted extraction technique (UAE). The process parameters were optimized through Box-Behnken design to maximize the carotenoid content in the flaxseed oil. The results obtained by statistical analysis indicated that the yield of 14.02 mg/L of carotenoid content was found in the enriched flaxseed oil at 75.6 min, feed to oil ratio of 19.9 (wt. basis), and amplitude 80.81%. Further, UAE at optimum process parameters was compared with the conventional extraction (CE) method, and it was found that UAE had ~ 49 wt% of higher carotenoid content relative to CE. The physicochemical properties of the enriched flaxseed oil were determined to evaluate the effects of carotenoid enrichment in the flaxseed oil. Based on the outcomes of the present investigation, enriched flaxseed oil could be the potential source for the pharmaceuticals and nutraceuticals industry.

Dietary soluble flaxseed oils as a source of omega-3 polyunsaturated fatty acids for laying hens

The present study investigated the effect of dietary soluble flaxseed oil (SFO), as a source of omega-3 polyunsaturated fatty acids, on the fatty acid composition of egg yolk and various indices including laying performance, egg quality, nutrient composition of eggs, egg stability upon storage, and serum characteristics in laying hens. A total of 210 52-week-old Hy-Line Brown laying hens were assigned to one of 5 experimental diets. A corn-soybean meal-based control diet was mixed without or with SFO to reach the concentrations of 0.2, 0.4, 0.6, and 0.8% in diets and fed for 4 wk. Dietary SFO did not affect laying performance and egg quality. Increasing dietary SFO linearly increased the pH of yolk at 7, 14, and 28 d following storage at room temperature (P < 0.05). Malondialdehyde contents in egg yolks were quadratically increased (P < 0.05) at 0, 7, and 21 d following storage as the inclusion levels of SFO increased in diets. A significant increase (P < 0.05) in total omega-3 polyunsaturated fatty acids and docosahexaenoic acid, but not α-linolenic acid and eicosapentaenoic acid, was deposited in egg yolks at 2 and 4 wk following the SFO feeding. Finally, dietary SFO did not affect serum parameters such as total cholesterol, triglyceride, high-density lipoprotein cholesterol, and nitric oxide. It is concluded that adding SFO into the diets of laying hens can be an efficient strategy to enrich the omega-3 polyunsaturated fatty acids, including docosahexaenoic acid in eggs.

Physical Stability, Oxidative Stability, and Bioactivity of Nanoemulsion Delivery Systems Incorporating Lipophilic Ingredients: Impact of Oil Saturation Degree

There is great interest in the application of a lipid-based delivery system (like nanoemulsion) to improve the bioavailability of lipophilic components. Although emulsion characteristics are believed to be influenced by oil types, there is still a lack of systematic research concentrating on the effect of oil saturation degree on the nanoemulsion quality, especially for evaluation of the bioactivity. Here, we aimed to test the effect of oil saturation degree on the physical stability, oxidative stability, and bioactivity of the designed nanoemulision system. Our findings suggest that the oxidative stability and bioactivity of a nanoemulsion incorporating tocopherol and sesamol highly depend on the oil saturation. A nanoemulsion with an oil with a high degree of unsaturation was more susceptible to oxidation, and addition of tocopherol and sesamol could retard the lipid oxidation. Sesamol exhibited better bioactivity during the experiment compared with tocopherol in the Caenorhabditis elegans (C. elegans) model. The lipid-lowering effect of tocopherol and sesamol increased with lower saturation oil groups. The antioxidant activity of tocopherol and sesamol was higher in the high saturation oil groups. Overall, the obtained data is meaningful for applications using the designed systems to deliver lipophilic ingredients.

Invited review: Milk fat globule membrane-A possible panacea for neurodevelopment, infections, cardiometabolic diseases, and frailty

Milk is an evolutionary benefit for humans. For infants, it offers optimal nutrients for normal growth, neural development, and protection from harmful microbes. Humans are the only mammals who drink milk throughout their life. Lipids in colostrum originate mostly from milk fat globule membrane (MFGM) droplets extruded from the mammary gland. The MFGM gained much interest as a potential nutraceutical, due to their high phospholipid (PL), ganglioside (GD), and protein contents. In this review, we focused on health effects of MFGM ingredients and dairy food across the life span, especially on neurodevelopment, cardiometabolic health, and frailty in older adults. The MFGM supplements to infants and children reduced gastrointestinal and respiratory tract infections and improved neurodevelopment due to the higher content of protein, PL, and GD in MFGM. The MFGM formulas containing PL and GD improved brain myelination and fastened nerve conduction speed, resulting in improved behavioral developments. Administration of MFGM-rich ingredients improved insulin sensitivity and decreased inflammatory markers, LDL-cholesterol, and triglycerides by lowering intestinal absorption of cholesterol and increasing its fecal excretion. The MFGM supplements, together with exercise, improved ambulatory activities, leg muscle mass, and muscle fiber velocity in older adults. There are great variations in the composition of lipids and proteins in MFGM products, which make comparisons of the different studies impossible. In addition, investigations of the individual MFGM components are required to evaluate their specific effects and molecular mechanisms. Although we are currently only beginning to understand the possible health effects of MFGM products, the current MFGM supplementation trials as presented in this review have shown significant clinical health benefits across the human life span, which are worth further investigation.

Effect of sesamol on the physical and chemical stability of plant-based flaxseed oil-in-water emulsions stabilized by proteins or phospholipids

Plant-based polyphenols are increasingly being explored as functional ingredients in emulsified food systems. In this study, the effects of sesamol on the physical and chemical stability of flaxseed oil-in-water emulsions stabilized by either phospholipids (sunflower) or proteins (whey or pea) were investigated. In the absence of sesamol, the protein-based emulsions displayed better physical stability than the phospholipid-based ones, which was related to their smaller particle diameter and higher particle charge. For the phospholipid-based emulsions, sesamol addition did not improve their physical stability, but it did inhibit lipid oxidation. In particular, it decreased the formation of secondary oxidation products, with a 65% reduction in TBAR formation compared to the control after 8 days of storage. For the protein-based emulsions, sesamol addition reduced particle aggregation and inhibited lipid oxidation, reducing the secondary oxidation products by around 85% after 19 days of storage. The inhibitory efficiency of sesamol in the pea protein-based emulsions was comparable to that in the whey protein-based ones. The effects of sesamol on the physical and chemical stability of the emulsions were related to its partitioning between the oil, water, and interfacial layers. This study suggests that adding sesamol to plant-based emulsions may improve their physical and chemical stability, thereby extending their shelf life.

Impact of pH, ferrous ions, and tannic acid on lipid oxidation in plant-based emulsions containing saponin-coated flaxseed oil droplets

The influence of pH (pH 3, 5 and 7), ferrous ions (0 or 100 μM Fe²⁺), and tannic acid (0 to 0.1% TA) on the rate of lipid oxidation in plant-based emulsions containing quillaja saponin-coated flaxseed oil droplets was studied. Tannic acid formed complexes with Fe²⁺ whose properties depended on TA:Fe²⁺ ratio and pH. Emulsions were incubated at 37 °C in the dark, and changes in their particle size, surface potential, appearance, microstructure, and lipid oxidation status were monitored over time. The initial ζ-potential and mean particle diameter of the emulsions were -68 mV and 0.18 μm, respectively. In the absence of TA, the particle size increased appreciably during storage due to droplet coalescence, as rapid oxidation occurred. In the presence of TA, the emulsions were more resistant to both droplet aggregation and lipid oxidation, as a result of its strong ferrous ion-binding properties. The lipid oxidation rate increased with decreasing pH, which was attributed to an increase in ferrous ion's water-solubility and activity in acidic solutions. The addition of Fe²⁺ greatly accelerated lipid oxidation, but the oxidation rate was decreased by also adding TA. These results suggest that tannic acid is an effective antioxidant in emulsions, which can be attributed to its ferrous ion-chelation properties.

Effect of flaxseed polyphenols on physical stability and oxidative stability of flaxseed oil-in-water nanoemulsions

Recent studies have shown that the high susceptibility of flaxseed oil nanoemulsions to lipid oxidation limits their incorporation into functional foods and beverages. For this reason, the impact of various flaxseed phenolic extracts on the physical and oxidative stability of flaxseed oil nanoemulsions was investigated. Flaxseed lignan extract (FLE) and secoisolariciresinol (SECO) exhibited antioxidant activity whereas secoisolariciresinol diglucoside (SDG) and p-coumaric acid (CouA) exhibited prooxidant activity in the flaxseed oil nanoemulsions. The antioxidant potential of flaxseed phenolics in the nanoemulsions was as follows: SECO < CouA < SDG ≈ FLE. Moreover, the antioxidant/prooxidant activity of the phenolics was also related to their free radical scavenging activity and partitioning in the nanoemulsions. Our results suggested that both SECO and FLE were good plant-based antioxidants for improving the stability of flaxseed oil nanoemulsions.

Impact of Food Emulsions on the Bioaccessibility of Hydrophobic Pesticide Residues in Co-Ingested Natural Products: Influence of Emulsifier and Dietary Fiber Type

In the typical Western diet, fruits and vegetables are often consumed with food products that exist as oil-in-water emulsions, such as creams, dressings, and sauces. Studies have shown that coingestion of fruits and vegetables with emulsions can increase the bioavailability of beneficial lipophilic bioactive agents, such as nutraceuticals or vitamins. Agricultural produce, however, may also be contaminated with low levels of detrimental lipophilic agents, such as hydrophobic pesticides. We therefore examined the impact of coingesting a common agricultural product (tomatoes) with model food emulsions on the bioaccessibility of a hydrophobic pesticide (chlorpyrifos). The impact of emulsifier types (phospholipids, whey protein, Tween 80) and dietary fiber types (xanthan, chitosan, β-glucan) on the bioaccessibility of the pesticide was measured using a simulated gastrointestinal model. Chlorpyrifos bioaccessibility depended on the type of emulsifier used to formulate the emulsions: phospholipids > Tween 80 > whey protein. Dietary fiber type also influenced pesticide bioaccessibility by an amount that depended on the nature of the emulsifier used. Overall, our results suggest that the bioaccessibility of undesirable pesticides on fruits and vegetables will depend on the nature of the emulsions they are consumed with.

Microemulsion as nanoreactor for lutein extraction: Optimization for ultrasound pretreatment

In the present study, the capability of microemulsion technique, as a novel technique for synchronous extraction and solubilization of lipophilic compounds, on lutein extraction from marigold petals was investigated. Under the optimized sonication (amplitude 100%, 120 s, 25°C), the extraction efficiency increased (85%) using SDS:ethanol (1:2)-based ME. Moreover, sonication led to smaller droplets (12-163 nm) with favorable thermodynamic stability. In addition, the developed MEs showed higher thermal and especially UV stability in comparison to organic solvent extracts which were fainted with first-order kinetics. It was also found that co-surfactant could be eliminated from formulation on the expense of the optimized sonication, was valuable output form industrial point of view. These findings revealed the high potential of ultrasound technique on the extraction and solubilization of lutein by ME technique which can be directly utilized in lutein-enriched functional foods and beverages. PRACTICAL APPLICATIONS: From applicability point of view, the solvent extracted compounds cannot be easily dissolved in food or pharmaceutical systems that are mostly hydrophilic. Therefore, microemulsions (MEs), as green and environmentally friendly food-grade systems, due to their potential capability for simultaneous extraction and solubilization of carotenoids are of great interest. Therefore, the present study confirmed the practical ability of MEs in lutein extraction and protection. All in all, the developed lutein MEs with high lutein extraction capacity and superior lutein chemical stability against thermal treatment and especially UV radiation is an original finding which allows design of new functional foods and could be potentially useful for enriching foods, pharmaceuticals, nutraceuticals, and supplement formulation.

Nano based lutein extraction from marigold petals: optimization using different surfactants and co-surfactants

Nanotechnology has high potential in processing of industrial crops and by-products in order to extract valuable biological active compounds. The present study endeavored to take advantage of nanotech approach (i.e microemulsion, ME), as a novel green technique, for lutein extraction from marigold (Tagetes erecta) as an industrial crop. The pseudo-ternary phase diagrams confirmed the effect of surfactant type on the formation of mono-phasic lutein MEs. The combination of sucrose monopalmitate:1-poropanol (1:5) showed the highest efficiency in the presence of marigold petal powder (MPP, 18%) and water (42%). In addition, the efficiency of primitive MEs (without co-surfactants) was outstandingly increased as MPP was moistened by co-surfactants. Furthermore, different MEs resulted in various droplet size (14–250nm), PDI (0.05–0.32) and zeta potential (−1.96 to −38.50 mV). These findings revealed the outstanding importance of the surfactants and co-surfactants and their ratio on the extraction capability of MEs. These findings also proved the capability of microemulsion technique (MET) as a potential alternative to conventional solvent with possible applicability for extraction of lutein and other industrial plant based bio-compounds.

Influence of Dairy Emulsifier Type and Lipid Droplet Size on Gastrointestinal Fate of Model Emulsions: In Vitro Digestion Study

Human breast milk is a natural emulsion containing relatively large triacylglycerol droplets coated by a distinct interfacial layer known as the milk fat globule membrane (MFGM). The unique properties of the MFGM impact the release of nutrients from breast milk in an infant's gastrointestinal tract (GIT), but the membrane architecture is susceptible to disruption by industrial processes. To formulate infant formula that simulates the gastrointestinal behavior of breast milk, food manufacturers require knowledge of the impact of the interfacial properties on the gastrointestinal fate of fat globules. In this study, a simulated GIT was utilized to monitor the gastrointestinal fate of emulsified corn oil with different dairy emulsifiers, including sodium caseinate, lactoferrin (LF), whey protein isolate (WPI), and milk phospholipids (MPL) isolated from MFGM. The influence of droplet size on the gastrointestinal fate of the MPL-stabilized emulsions was also examined. Our findings provide valuable information for the optimization of infant formula and dairy-based nutritional beverages.

Coencapsulation of (-)-Epigallocatechin-3-gallate and Quercetin in Particle-Stabilized W/O/W Emulsion Gels: Controlled Release and Bioaccessibility

Particle-stabilized W₁/O/W₂ emulsion gels were fabricated using a two-step procedure: ( i) a W₁/O emulsion was formed containing saccharose (for osmotic stress balance) and gelatin (as a gelling agent) in the aqueous phase and polyglycerol polyricinoleate (a lipophilic surfactant) in the oil phase; ( ii) this W₁/O emulsion was then homogenized with another water phase (W₂) containing wheat gliadin nanoparticles (hydrophilic emulsifier). The gliadin nanoparticles in the external aqueous phase aggregated at pH 5.5, which led to the formation of particle-stabilized W₁/O/W₂ emulsion gels with good stability to phase separation. These emulsion gels were then used to coencapsulate a hydrophilic bioactive (epigallocatechin-3-gallate, EGCG) in the internal aqueous phase (encapsulation efficiency = 65.5%) and a hydrophobic bioactive (quercetin) in the oil phase (encapsulation efficiency = 97.2%). The emulsion gels improved EGCG chemical stability and quercetin solubility under simulated gastrointestinal conditions, which led to a 2- and 4-fold increase in their effective bioaccessibility, respectively.

New phenophospholipids equipped with multi-functionalities: Regiospecific synthesis and characterization

HYPOTHESIS

In multi-phase systems, many complex reactions take place at the interface where a molecule equipped with manifold functionalities is demanded. By taking advantage of the surface-active property of phosphatidylcholine (PC) scaffold and antioxidant properties of phenolic acids, new multifunctional molecules are generated, which are expected to confer physical and oxidative stability to sensitive bioactive ingredients in delivery systems.

EXPERIMENTS

This work reports a successful synthesis of two new arrays of phenophospholipids sn-1-acyl(C12-C18)-sn-2-caffeoyl and sn-1-caffeoyl-sn-2-acyl phosphatidylcholines via mild scalable regiospecific pathways; as structurally verified by MS, ¹H/¹³C NMR analyses, and characterized by critical micelle concentrations (CMC), FTIR, and DSC analysis. Synthesized phenophospholipids are subjected to stabilizing o/w emulsion, and antioxidation tests as demonstrated by TBARS (Thiobarbituric Acid Reactive Substances) and DPPH (2,2-diphenyl-1-picrylhydrazyl) assays.

FINDINGS

This study has demonstrated that; (1) phenophospholipids with a broad spectrum of CMC are created, affording superior emulsion stability than soybean PC; (2) all phenophospholipids present improved oxidation inhibition and sn-2-caffeoyl phenophospholipids display superior performance to sn-1-caffeoyl phenophospholipids, soybean PC or admixture of caffeic acid and soybean PC; (3) incorporation of caffeoyl in PC scaffold does not sacrifice radical scavenging ability of caffeic acid, whilst the ion chelating capacity of sn-1-myristoyl(C14)-sn-2-caffeoyl PC enhance by 4.5 times compared to soy PC. Fluorescence Microscopy imaging verified the location of phenophospholipids in the interface as desired. Among synthetic phenophospholipids, sn-1-myristoyl(C14)-sn-2-caffeoyl PC commits the cut-off effect in most desired functionalities, which might be of great potential for multi-purpose applications.

Interfacial Antioxidants: A Review of Natural and Synthetic Emulsifiers and Coemulsifiers That Can Inhibit Lipid Oxidation

There has been strong interest in developing effective strategies to inhibit lipid oxidation in emulsified food products due to the need to incorporate oxidatively labile bioactive lipids, such as ω-3 fatty acids, conjugated linoleic acids, or carotenoids. Emulsifiers or coemulsifiers can be utilized to inhibit lipid oxidation in emulsions. Both of these molecular types can adsorb to droplet surfaces and inhibit lipid oxidation, but emulsifiers can also stabilize droplets against aggregation whereas coemulsifiers cannot. There are a host of existing emulsifiers, covalent conjugates, or physical complexes that have the potential to inhibit lipid oxidation by a variety of mechanisms. Existing emulsifiers with antioxidant potential consist of surfactants, phospholipids, proteins, polysaccharides, and colloidal particles. Conjugates and complexes are typically formed by covalently or physically linking together a surface-active molecule with an antioxidant molecule. This article reviews the molecular and physicochemical basis for the surface and antioxidant activities of emulsifiers and coemulsifiers, highlights the important properties of interfacial layers that can be engineered to control lipid oxidation, and outlines different kinds of existing emulsifiers, conjugates, and complexes that can be used to inhibit oxidation.

Development of antioxidant gliadin particle stabilized Pickering high internal phase emulsions (HIPEs) as oral delivery systems and the in vitro digestion fate

In this paper, we demonstrate for the first time the use of gliadin particles to structure algal oil (rich in DHA) and to exert chemical stability against lipid oxidation via the Pickering high internal phase emulsion (HIPE) strategy.