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Su X, Wan Z, Lu Y, Rojas O. Control of the Colloidal and Adsorption Behaviors of Chitin Nanocrystals and an Oppositely Charged Surfactant at Solid, Liquid, and Gas Interfaces. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2024; 40:4881-4892. [PMID: 38386001 DOI: 10.1021/acs.langmuir.3c03787] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/23/2024]
Abstract
Chitin has a unique hierarchical structure, spanning the macro- and nanoscales, and presents chemical characteristics that make it a suitable component of multiphase systems. Herein, we elucidate the colloidal interactions between partially deacetylated chitin nanocrystals (cationic ChNC) and an anionic surfactant, sodium dodecyl sulfate (SDS). We investigate charge neutralization and association (electrophoretic mobility, surface tensiometry, and quartz crystal microgravimetry) and their role in the stabilization of Pickering emulsions. We find SDS adsorption and association with ChNC under distinctive regimes: At low SDS concentration, submonolayer assemblies form on ChNC, driven by the hydrophobic effect and electrostatic interactions. With the increased SDS concentration, bilayers or patchy bilayers form, followed by adsorbed hemimicelles and micelles. We further suggested the role of hydrophobic effects in the observed colloidal transitions and complex conformations. At the highest SDS concentration tested, charge neutralization and SDS/ChNC flocculation take place. Remarkably, at given concentrations, adsorbed SDS endows the chitin nanoparticles with an effective hydrophobicity that opens the opportunity to achieve tailorable Pickering stabilization. Hence, a facile route is proposed by in situ modification by SDS physisorption, which extends the potential of renewable nanoparticles in the formulation of complex fluids, for instance, those relevant to household and healthcare products.
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Affiliation(s)
- Xiaoya Su
- Bioproducts Institute, Department of Chemical and Biological Engineering, University of British Columbia, 2360 E Mall, Vancouver, British Columbia V6T 1Z3, Canada
| | - Zhangmin Wan
- Bioproducts Institute, Department of Chemical and Biological Engineering, University of British Columbia, 2360 E Mall, Vancouver, British Columbia V6T 1Z3, Canada
| | - Yi Lu
- Bioproducts Institute, Department of Chemical and Biological Engineering, University of British Columbia, 2360 E Mall, Vancouver, British Columbia V6T 1Z3, Canada
| | - Orlando Rojas
- Bioproducts Institute, Department of Chemical and Biological Engineering, University of British Columbia, 2360 E Mall, Vancouver, British Columbia V6T 1Z3, Canada
- Department of Chemistry, University of British Columbia, 2036 Main Mall, Vancouver, British Columbia V6T 1Z1, Canada
- Department of Wood Science, University of British Columbia, Vancouver, 2424 Main Mall 2900, Vancouver, British Columbia V6T 1Z4, Canada
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2
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Zhong W, Li D, Li L, Yu S, Pang J, Zhi Z, Wu C. pH-responsive Pickering emulsion containing citrus essential oil stabilized by zwitterionically charged chitin nanofibers: Physicochemical properties and antimicrobial activity. Food Chem 2024; 433:137388. [PMID: 37688825 DOI: 10.1016/j.foodchem.2023.137388] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2023] [Revised: 08/18/2023] [Accepted: 08/31/2023] [Indexed: 09/11/2023]
Abstract
In this study, zwitterionic chitin nanofibers (Z-ChNFs) were used to prepare Pickering emulsions containing citrus essential oils (CEO) and their physicochemical properties and antimicrobial activity were investigated. Results show that as-prepared Pickering emulsions exert pH-reversible properties, pH can adjust the charge of Z-ChNFs to influence the stability of the emulsion. As the concentration of Z-ChNFs increase, the droplet size of the emulsion decreases. The high concentration of Z-ChNFs (1.5 wt%) can enhance the viscosity and promote forming nano-network structures within continuous phases, and their amphiphilic nature can strengthen the capacity for adsorption on the oil/water interface, resulting in enhanced physical stability of the encapsulated CEO emulsion. Additionally, Z-ChNFs have positive effects on the improvement of antimicrobial activity of CEO. This study provides valuable implications for the development and application of essential oils as biopreservation in the food field.
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Affiliation(s)
- Weiquan Zhong
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Danjie Li
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Liang Li
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Shan Yu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Jie Pang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China.
| | - Zijian Zhi
- Food Structure and Function (FSF) Research Group, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Gent, Belgium.
| | - Chunhua Wu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China.
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3
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Huang L, Xu C, Gao W, Rojas OJ, Jiao W, Guo S, Li J. Formulation and stabilization of high internal phase emulsions via mechanical cellulose nanofibrils/ethyl lauroyl arginate complexes. Carbohydr Polym 2024; 324:121541. [PMID: 37985062 DOI: 10.1016/j.carbpol.2023.121541] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2023] [Revised: 10/26/2023] [Accepted: 10/29/2023] [Indexed: 11/22/2023]
Abstract
Motivated by the quest for biocompatibility, we report on oil-in-water (O/W), high-internal-phase Pickering emulsions stabilized via complexes of mechanical cellulose nanofibrils (CNF) and food-grade cationic surfactant ethyl lauroyl arginate (LAE). The complexation of oppositely charged CNF and LAE can be held together by electrostatic interaction. Their effect on suspensions electrostatic stabilization, heteroaggregation state, and emulsifying ability was studied and related to properties of resultant interfacial tension between oil and water and 3D printing of emulsions. The Pickering system with adjustable droplet diameter and stability against creaming and oiling-off during storage was achieved resting with LAE loading. Complexes formed by LAE adjustment act as Pickering stabilizers and three-dimensional networks in emulsion system, forming a scaffold with elastoplastic rheological properties that flows above critical stress while, without any additional treatment, exhibiting the required self-standing properties for 3D printing. By understanding the properties of CNF/LAE behavior in bulk and on interfaces, printing edible functional foods of CNF/LAE-based emulgel inks has been demonstrated to enable regulation of oil release.
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Affiliation(s)
- Luyao Huang
- State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou 510640, China
| | - Chuan Xu
- State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou 510640, China
| | - Wenhua Gao
- State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou 510640, China
| | - Orlando J Rojas
- Bioproducts Institute, Department of Chemical & Biological Engineering, Department of Chemistry, and Department of Wood Science, 2360 East Mall, The University of British Columbia, Vancouver, BC V6T 1Z3, Canada
| | - Wenjuan Jiao
- Sericulture & Agri-food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Shasha Guo
- State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou 510640, China.
| | - Jun Li
- State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou 510640, China.
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4
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Yuan Y, Chen C, Guo X, Li B, He N, Wang S. Noncovalent interactions between biomolecules facilitated their application in food emulsions' construction: A review. Compr Rev Food Sci Food Saf 2024; 23:e13285. [PMID: 38284579 DOI: 10.1111/1541-4337.13285] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2023] [Revised: 11/17/2023] [Accepted: 12/01/2023] [Indexed: 01/30/2024]
Abstract
The use of biomolecules, such as proteins, polysaccharides, saponins, and phospholipids, instead of synthetic emulsifiers in food emulsion creation has generated significant interest among food scientists due to their advantages of being nontoxic, harmless, edible, and biocompatible. However, using a single biomolecule may not always meet practical needs for food emulsion applications. Therefore, biomolecules often require modification to achieve ideal interfacial properties. Among them, noncovalent interactions between biomolecules represent a promising physical modification method to modulate their interfacial properties without causing the health risks associated with forming new chemical bonds. Electrostatic interactions, hydrophobic interactions, and hydrogen bonding are examples of noncovalent interactions that facilitate biomolecules' effective applications in food emulsions. These interactions positively impact the physical stability, oxidative stability, digestibility, delivery characteristics, response sensitivity, and printability of biomolecule-based food emulsions. Nevertheless, using noncovalent interactions between biomolecules to facilitate their application in food emulsions still has limitations that need further improvement. This review introduced common biomolecule emulsifiers, the promotion effect of noncovalent interactions between biomolecules on the construction of emulsions with different biomolecules, their positive impact on the performance of emulsions, as well as their limitations and prospects in the construction of biomolecule-based emulsions. In conclusion, the future design and development of food emulsions will increasingly rely on noncovalent interactions between biomolecules. However, further improvements are necessary to fully exploit these interactions for constructing biomolecule-based emulsions.
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Affiliation(s)
- Yi Yuan
- College of Biological Science and Engineering, Fujian Engineering Research Center of Marine Biological Product Green Manufacturing, Fuzhou University, Fuzhou, P. R. China
| | - Congrong Chen
- College of Biological Science and Engineering, Fujian Engineering Research Center of Marine Biological Product Green Manufacturing, Fuzhou University, Fuzhou, P. R. China
| | - Xinyi Guo
- College of Biological Science and Engineering, Fujian Engineering Research Center of Marine Biological Product Green Manufacturing, Fuzhou University, Fuzhou, P. R. China
| | - Bing Li
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Ministry of Education Engineering Research Center of Starch & Protein Processing, South China University of Technology, Guangzhou, P. R. China
| | - Ni He
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Ministry of Education Engineering Research Center of Starch & Protein Processing, South China University of Technology, Guangzhou, P. R. China
| | - Shaoyun Wang
- College of Biological Science and Engineering, Fujian Engineering Research Center of Marine Biological Product Green Manufacturing, Fuzhou University, Fuzhou, P. R. China
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5
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Wang M, Ma L, Xie P, Li C, Yang X, Lang Y. Improved antioxidant properties of pork patties by replacing fat with resveratrol-loaded MP-CS complex stabilized pickering emulsion. FOOD SCI TECHNOL INT 2023:10820132231196202. [PMID: 37593829 DOI: 10.1177/10820132231196202] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/19/2023]
Abstract
The characterization and antioxidant ability of Res-loaded MP-CS stabilized Pickering emulsion, and its effects of fat reduction (25%, 50%, 75%, and 100%) in meat patties on pH, color, texture, cooking yield and antioxidant activity were investigated. Fat substitute using emulsion had no significant effect on pH and cooking yield. The addition of emulsion increased L* value and reduced a* value. a* value of meat patties with resveratrol added were higher than those without resveratrol group. Hardness and chewiness of meat patties with 25% and 100% fat replacement was lower than 50% and 75% fat replacement. The addition of emulsion could improve the network structure of meat patties and enhance oxidative stability. Oxidative stability of meat patties was improved by Res-loaded MP-CS stabilized Pickering emulsion. The results showed that MP-CS stabilized Pickering emulsion had great potential to be used as fat substitute for developing low-fat meat products, and the addition of resveratrol can improve the antioxidant ability of substitute fat meat products.
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Affiliation(s)
- Mingru Wang
- Key Laboratory of Public Health Safety of Hebei Province, College of Public Health, Hebei University, Baoding, People's Republic of China
| | - Lei Ma
- Key Laboratory of Public Health Safety of Hebei Province, College of Public Health, Hebei University, Baoding, People's Republic of China
| | - Peng Xie
- Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Cuiping Li
- Key Laboratory of Public Health Safety of Hebei Province, College of Public Health, Hebei University, Baoding, People's Republic of China
| | - Xiaoxi Yang
- Key Laboratory of Public Health Safety of Hebei Province, College of Public Health, Hebei University, Baoding, People's Republic of China
| | - Yumiao Lang
- Key Laboratory of Public Health Safety of Hebei Province, College of Public Health, Hebei University, Baoding, People's Republic of China
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6
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Zhang S, Chen H, Shi Z, Liu Y, Yu J, Liu L, Fan Y. High internal phase Pickering emulsions stabilized by ε-poly-l-lysine grafted cellulose nanofiber for extrusion 3D printing. Int J Biol Macromol 2023:125142. [PMID: 37257524 DOI: 10.1016/j.ijbiomac.2023.125142] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2023] [Revised: 05/23/2023] [Accepted: 05/26/2023] [Indexed: 06/02/2023]
Abstract
An effective method for preparing food-grade three-dimensional (3D) printing materials was the use of highly concentrated oil-in-water emulsions. This research reported 3D printable materials constructed from food-grade high internal phase Pickering emulsions (HIPPEs) that were stabilized by ε-poly-l-lysine grafted cellulose nanofiber (ε-PL-TOCNs). The ε-PL-TOCNs were prepared via ε-poly-l-lysine grafting of 2, 2, 6, 6-tetramethylpiperidine-N-oxyl (TEMPO)-oxidized cellulose (TOC) and the successive mechanical treatment. Subsequently, the chemical structure, microstructure and surface properties of ε-PL-TOCNs were characterized. The results showed that the prepared ε-PL-TOCNs had excellent dispersion performances, cationic properties brought by amino groups, and hydrophilic/hydrophobic functions of chain structure, which confirmed the feasibility of preparing HIPPEs. The HIPPEs with an internal phase volume fraction of 82 % were obtained at 0.8 wt% ε-PL-TOCNs concentration and pre-emulsification followed by continuous oil feeding. The HIPPEs' storage stability, morphology, and rheological behavior were further discussed. The ultra stable HIPPEs with apparent shear-thinning behavior and high solid viscoelasticity were successful produced, which was suitable for 3D printing. This work expanded the application of nanocellulose in emulsions field and provided a new thinking to prepare food-grade 3D printable materials and porous foam.
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Affiliation(s)
- Shuai Zhang
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, International Innovation Center for Forest Chemicals and Materials, College of Chemical Engineering, Nanjing Forestry University, Nanjing 210037, China.
| | - Huangjingyi Chen
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, International Innovation Center for Forest Chemicals and Materials, College of Chemical Engineering, Nanjing Forestry University, Nanjing 210037, China.
| | - Zicong Shi
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, International Innovation Center for Forest Chemicals and Materials, College of Chemical Engineering, Nanjing Forestry University, Nanjing 210037, China.
| | - Ying Liu
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, International Innovation Center for Forest Chemicals and Materials, College of Chemical Engineering, Nanjing Forestry University, Nanjing 210037, China.
| | - Juan Yu
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, International Innovation Center for Forest Chemicals and Materials, College of Chemical Engineering, Nanjing Forestry University, Nanjing 210037, China.
| | - Liang Liu
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, International Innovation Center for Forest Chemicals and Materials, College of Chemical Engineering, Nanjing Forestry University, Nanjing 210037, China.
| | - Yimin Fan
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, International Innovation Center for Forest Chemicals and Materials, College of Chemical Engineering, Nanjing Forestry University, Nanjing 210037, China.
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7
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Xiao L, Hou Y, Xue Z, Bai L, Wang W, Chen H, Yang H, Yang L, Wei D. Soy Protein Isolate/Genipin-Based Nanoparticles for the Stabilization of Pickering Emulsion to Design Self-Healing Guar Gum-Based Hydrogels. Biomacromolecules 2023; 24:2087-2099. [PMID: 37079862 DOI: 10.1021/acs.biomac.2c01507] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/22/2023]
Abstract
Nowadays, stretchable self-healing hydrogels designed by biomass-based materials have gathered remarkable attention in numerous frontier fields such as wound healing, health monitoring issues, and electronic skin. In this study, soy protein isolate (SPI), a common plant protein, was cross-linked to nanoparticles (SPI NPs) by Genipin, (Gen) which was attracted from the native Geniposide. Oil-in-water (O/W) Pickering emulsion was formed by SPI NPs wrapping the linseed oil, and further implanted into poly(acrylic acid)/guar gum (PAA/GG)-based self-healing hydrogels by multiple reversible weak interactions. With the addition of Pickering emulsion, the hydrogels have achieved a remarkable self-healing ability (self-healing efficiency could reach 91.6% within 10 h) and mechanical properties (tensile strength of 0.89 MPa and strain of 853.2%). Therefore, these hydrogels with good reliable durability have outstanding application prospects in sustainable materials.
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Affiliation(s)
- Lixuan Xiao
- School of Chemistry and Materials Science, Ludong University, Key Laboratory of High Performance and Functional Polymer in the Universities of Shandong Province, Collaborative Innovation Center of Shandong Province for High Performance Fibers and Their Composites, Yantai 264025, China
| | - Yaning Hou
- School of Chemistry and Materials Science, Ludong University, Key Laboratory of High Performance and Functional Polymer in the Universities of Shandong Province, Collaborative Innovation Center of Shandong Province for High Performance Fibers and Their Composites, Yantai 264025, China
| | - Zhiyan Xue
- School of Chemistry and Materials Science, Ludong University, Key Laboratory of High Performance and Functional Polymer in the Universities of Shandong Province, Collaborative Innovation Center of Shandong Province for High Performance Fibers and Their Composites, Yantai 264025, China
| | - Liangjiu Bai
- School of Chemistry and Materials Science, Ludong University, Key Laboratory of High Performance and Functional Polymer in the Universities of Shandong Province, Collaborative Innovation Center of Shandong Province for High Performance Fibers and Their Composites, Yantai 264025, China
| | - Wenxiang Wang
- School of Chemistry and Materials Science, Ludong University, Key Laboratory of High Performance and Functional Polymer in the Universities of Shandong Province, Collaborative Innovation Center of Shandong Province for High Performance Fibers and Their Composites, Yantai 264025, China
| | - Hou Chen
- School of Chemistry and Materials Science, Ludong University, Key Laboratory of High Performance and Functional Polymer in the Universities of Shandong Province, Collaborative Innovation Center of Shandong Province for High Performance Fibers and Their Composites, Yantai 264025, China
| | - Huawei Yang
- School of Chemistry and Materials Science, Ludong University, Key Laboratory of High Performance and Functional Polymer in the Universities of Shandong Province, Collaborative Innovation Center of Shandong Province for High Performance Fibers and Their Composites, Yantai 264025, China
| | - Lixia Yang
- School of Chemistry and Materials Science, Ludong University, Key Laboratory of High Performance and Functional Polymer in the Universities of Shandong Province, Collaborative Innovation Center of Shandong Province for High Performance Fibers and Their Composites, Yantai 264025, China
| | - Donglei Wei
- School of Chemistry and Materials Science, Ludong University, Key Laboratory of High Performance and Functional Polymer in the Universities of Shandong Province, Collaborative Innovation Center of Shandong Province for High Performance Fibers and Their Composites, Yantai 264025, China
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Li Z, Liu W, Sun C, Wei X, Liu S, Jiang Y. Gastrointestinal pH-Sensitive Pickering Emulsions Stabilized by Zein Nanoparticles Coated with Bioactive Glycyrrhizic Acid for Improving Oral Bioaccessibility of Curcumin. ACS APPLIED MATERIALS & INTERFACES 2023. [PMID: 36884340 DOI: 10.1021/acsami.2c21549] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/18/2023]
Abstract
Pickering emulsions have received considerable attention for their stability and functionality. Environmentally responsive Pickering emulsions could be used as vehicles for oral administration. However, challenges still exist, such as nonbiocompatibility of emulsifier and mismatched response behavior in the gastrointestinal environment. In this study, a strategy was proposed that bioactive saponin glycyrrhizic acid (GA) was used as a pH-responsive substance to functionalize zein nanoparticles, and tannic acid (TA) was used as a primer for cross-linking GA and zein nanoparticles. The Pickering emulsions fabricated by zein/TA/GA nanoparticles (ZTGs) exhibited excellent stability at acid conditions while slowly demulsifying at neutral conditions, which can be further used as an intestine-targeted delivery system. Curcumin was encapsulated into ZTG-stabilized Pickering emulsions, and the encapsulation efficiency results suggested that the presence of GA coating remarkably facilitated the encapsulation of curcumin. An in vitro digestion study suggested that ZTGs provided protection for emulsions from pepsin hydrolysis and exhibited higher free fatty acid release as well as higher bioaccessibility of curcumin during simulated intestine digestion. This study provides an effective strategy to prepare pH-responsive Pickering emulsions for improving the oral bioaccessibility of hydrophobic nutraceuticals.
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Affiliation(s)
- Zhiqiang Li
- Guangdong Provincial Key Lab of Green Chemical Product Technology, School of Chemistry and Chemical Engineering, South China University of Technology, Guangzhou 510640, China
| | - Weiqi Liu
- Guangdong Provincial Key Lab of Green Chemical Product Technology, School of Chemistry and Chemical Engineering, South China University of Technology, Guangzhou 510640, China
| | - Chenbo Sun
- Guangdong Provincial Key Lab of Green Chemical Product Technology, School of Chemistry and Chemical Engineering, South China University of Technology, Guangzhou 510640, China
| | - Xinyi Wei
- Guangdong Provincial Key Lab of Green Chemical Product Technology, School of Chemistry and Chemical Engineering, South China University of Technology, Guangzhou 510640, China
| | - Shiyuan Liu
- Guangdong Provincial Key Lab of Green Chemical Product Technology, School of Chemistry and Chemical Engineering, South China University of Technology, Guangzhou 510640, China
| | - Yanbin Jiang
- Guangdong Provincial Key Lab of Green Chemical Product Technology, School of Chemistry and Chemical Engineering, South China University of Technology, Guangzhou 510640, China
- School of Chemical Engineering, Guangdong University of Petrochemical Technology, Maoming 525000, China
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Cai Z, Wei Y, Shi A, Zhong J, Rao P, Wang Q, Zhang H. Correlation between interfacial layer properties and physical stability of food emulsions: current trends, challenges, strategies, and further perspectives. Adv Colloid Interface Sci 2023; 313:102863. [PMID: 36868168 DOI: 10.1016/j.cis.2023.102863] [Citation(s) in RCA: 14] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2022] [Revised: 02/16/2023] [Accepted: 02/18/2023] [Indexed: 03/02/2023]
Abstract
Emulsions are thermodynamically unstable systems that tend to separate into two immiscible phases over time. The interfacial layer formed by the emulsifiers adsorbed at the oil-water interface plays an important role in the emulsion stability. The interfacial layer properties of emulsion droplets have been considered the cutting-in points that influence emulsion stability, a traditional motif of physical chemistry and colloid chemistry of particular significance in relation to the food science and technology sector. Although many attempts have shown that high interfacial viscoelasticity may contribute to long-term emulsion stability, a universal relationship for all cases between the interfacial layer features at the microscopic scale and the bulk physical stability of the emulsion at the macroscopic scale remains to be established. Not only that, but integrating the cognition from different scales of emulsions and establishing a unified single model to fill the gap in awareness between scales also remain challenging. In this review, we present a comprehensive overview of recent progress in the general science of emulsion stability with a peculiar focus on interfacial layer characteristics in relation to the formation and stabilization of food emulsions, where the natural origin and edible safety of emulsifiers and stabilizers are highly requested. This review begins with a general overview of the construction and destruction of interfacial layers in emulsions to highlight the most important physicochemical characteristics of interfacial layers (formation kinetics, surface load, interactions among adsorbed emulsifiers, thickness and structure, and shear and dilatational rheology), and their roles in controlling emulsion stability. Subsequently, the structural effects of a series of typically dietary emulsifiers (small-molecule surfactants,proteins, polysaccharides, protein-polysaccharide complexes, and particles) on oil-water interfaces in food emulsions are emphasized. Finally, the main protocols developed for modifying the structural characteristics of adsorbed emulsifiers at multiple scales and improving the stability of emulsions are highlighted. Overall, this paper aims to comprehensively study the literature findings in the past decade and find out the commonality of multi-scale structures of emulsifiers, so as to deeply understand the common characteristics and emulsification stability behaviour of adsorption emulsifiers with different interfacial layer structures. It is difficult to say that there has been significant progress in the underlying principles and technologies in the general science of emulsion stability over the last decade or two. However, the correlation between interfacial layer properties and physical stability of food emulsions promotes revealing the role of interfacial rheological properties in emulsion stability, providing guidance on controlling the bulk properties by tuning the interfacial layer functionality.
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Affiliation(s)
- Zhixiang Cai
- Advanced Rheology Institute, Department of Polymer Science and Engineering, School of Chemistry and Chemical Engineering, Frontiers Science Center for Transformative Molecules, Shanghai Key Laboratory of Electrical Insulation and Thermal Aging, Shanghai Jiao Tong University, Shanghai, 200240, China
| | - Yue Wei
- Advanced Rheology Institute, Department of Polymer Science and Engineering, School of Chemistry and Chemical Engineering, Frontiers Science Center for Transformative Molecules, Shanghai Key Laboratory of Electrical Insulation and Thermal Aging, Shanghai Jiao Tong University, Shanghai, 200240, China
| | - Aimin Shi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, P.O. Box 5109, Beijing 100193, China
| | - Jian Zhong
- Xinhua Hospital, Shanghai Institute for Pediatric Research, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Jiao Tong University School of Medicine, Shanghai 200092, China
| | - Pingfan Rao
- Food Nutrition Sciences Centre, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Qiang Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, P.O. Box 5109, Beijing 100193, China.
| | - Hongbin Zhang
- Advanced Rheology Institute, Department of Polymer Science and Engineering, School of Chemistry and Chemical Engineering, Frontiers Science Center for Transformative Molecules, Shanghai Key Laboratory of Electrical Insulation and Thermal Aging, Shanghai Jiao Tong University, Shanghai, 200240, China..
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10
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Heteroaggregation effects on Pickering stabilization using oppositely charged cellulose nanocrystal and nanochitin. Carbohydr Polym 2023; 299:120154. [PMID: 36880908 DOI: 10.1016/j.carbpol.2022.120154] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2022] [Revised: 09/06/2022] [Accepted: 09/21/2022] [Indexed: 11/23/2022]
Abstract
Pickering emulsions are stabilized using complexes of cellulose nanocrystals (CNC) and nanochitin (NCh). The colloidal behavior and heteroaggregation in aqueous media are studied in relation to complex formation and net charge. The complexes are remarkably effective in stabilizing oil-in-water Pickering emulsions under conditions of slightly net positive or negative charges, as determined by the CNC/NCh mass ratio. Close to charge neutrality (CNC/NCh ~5), large heteroaggregates form, resulting in unstable emulsions. By contrast, under net cationic conditions, interfacial arrest of the complexes leads to non-deformable emulsion droplets with high stability (no creaming for 9 months). At given CNC/NCh concentrations, emulsions with up to 50% oil fraction are produced. This study shows how to control emulsion properties beyond consideration of the typical formulation variables, for instance, through adjusting CNC/NCh ratio or charge stoichiometry. We highlight the possibilities that are available for emulsion stabilization by using a combination of polysaccharide nanoparticles.
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11
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Bu N, Huang L, Cao G, Pang J, Mu R. Stable O/W emulsions and oleogels with amphiphilic konjac glucomannan network: preparation, characterization, and application. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:6555-6565. [PMID: 35587687 DOI: 10.1002/jsfa.12021] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/08/2022] [Revised: 04/18/2022] [Accepted: 05/19/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND The stabilization of oil-in-water (O/W) emulsions has long been explored. Assembly of polymer networks is an effective method for stabilizing O/W emulsions. Konjac glucomannan (KGM) is a plant polysaccharide and the network of KGM gel is a good candidate for stabilizing O/W emulsions based on its high viscosity and thickening properties. However, natural KGM has strong hydrophilicity and is not able to offer interfacial activity. Octenyl succinic anhydride (OSA) is a hydrophobic molecule, which is widely used as thickener and stabilizer in food emulsions. In this work, the amphiphilic biopolymer (OSA-KGM) was fabricated by modifying the KGM with OSA. Furthermore, OSA-KGM biopolymer was used to prepare O/W emulsions, which were then freeze-dried and used to prepare oleogels as fat substitute for bakery products. RESULTS OSA-KGM had advanced hydrophobicity with water contact angle 81.13° and adsorption behavior at the oil-water interface, with interfacial tension decreasing from 18.52 to 13.57 mN m-1 within 1 h. The emulsification of OSA-KGM remarkably improved the stability of emulsions without phase separation during storage for 31 days. Oleogels with OSA-KGM showed good thixotropic and structure recovery properties (approximately 100%) and low oil loss (from 69.5% to 50.4%). Cakes made from oleogels had a softer texture than cakes made from peanut oil and margarine. CONCLUSION Amphiphilic biopolymer OSA-KGM shows advanced interfacial activity and hydrophobicity. This paper provides an insight into preparing stable O/W emulsions with a new biopolymer and oleogels potentially applied as fat substitute in bakery products. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Nitong Bu
- Fujian Agriculture and Forestry University, Fuzhou, China
| | - Liying Huang
- Fujian Agriculture and Forestry University, Fuzhou, China
| | - Guoyu Cao
- Fujian Agriculture and Forestry University, Fuzhou, China
| | - Jie Pang
- Fujian Agriculture and Forestry University, Fuzhou, China
| | - Ruojun Mu
- Fujian Agriculture and Forestry University, Fuzhou, China
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Parajuli S, Hasan MJ, Ureña-Benavides EE. Effect of the Interactions between Oppositely Charged Cellulose Nanocrystals (CNCs) and Chitin Nanocrystals (ChNCs) on the Enhanced Stability of Soybean Oil-in-Water Emulsions. MATERIALS (BASEL, SWITZERLAND) 2022; 15:ma15196673. [PMID: 36234017 PMCID: PMC9573157 DOI: 10.3390/ma15196673] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/17/2022] [Revised: 09/07/2022] [Accepted: 09/22/2022] [Indexed: 05/05/2023]
Abstract
Chitin nanocrystals (ChNCs) and cellulose nanocrystals (CNCs) have been recently used to stabilize emulsions; however, they generally require significant amounts of salt, limiting their applicability in food products. In this study, we developed nanoconjugates by mixing positively charged ChNCs and negatively charged CNCs at various ChNC:CNC mass ratios (2:1, 1:1, and 1:2), and utilized them in stabilizing soybean oil-water Pickering emulsions with minimal use of NaCl salt (20 mM) and nanoparticle (NP) concentrations below 1 wt%. The nanoconjugates stabilized the emulsions better than individual CNC or ChNC in terms of a reduced drop growth and less creaming. Oppositely charged CNC and ChNC neutralized each other when their mass ratio was 1:1, leading to significant flocculation in the absence of salt at pH 6. Raman spectroscopy provided evidence for electrostatic interactions between the ChNCs and CNCs, and generated maps suggesting an assembly of ChNC bundles of micron-scale lengths intercalated by similar-size areas predominantly composed of CNC. The previous measurements, in combination with contact angles on nanoparticle films, suggested that the conjugates preferentially exposed the hydrophobic crystalline planes of CNCs and ChNCs at a 1:1 mass ratio, which was also the best ratio at stabilizing soybean oil-water Pickering emulsions.
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13
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Chitin, Chitosan, and Nanochitin: Extraction, Synthesis, and Applications. Polymers (Basel) 2022; 14:polym14193989. [PMID: 36235937 PMCID: PMC9571330 DOI: 10.3390/polym14193989] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2022] [Revised: 09/15/2022] [Accepted: 09/20/2022] [Indexed: 11/24/2022] Open
Abstract
Crustacean shells are a sustainable source of chitin. Extracting chitin from crustacean shells is ongoing research, much of which is devoted to devising a sustainable process that yields high-quality chitin with minimal waste. Chemical and biological methods have been used extensively for this purpose; more recently, methods based on ionic liquids and deep eutectic solvents have been explored. Extracted chitin can be converted into chitosan or nanochitin. Once chitin is obtained and modified into the desired form, it can be used in a wide array of applications, including as a filler material, in adsorbents, and as a component in biomaterials, among others. Describing the extraction of chitin, synthesis of chitosan and nanochitin, and applications of these materials is the aim of this review. The first section of this review summarizes and compares common chitin extraction methods, highlighting the benefits and shortcomings of each, followed by descriptions of methods to convert chitin into chitosan and nanochitin. The second section of this review discusses some of the wide range of applications of chitin and its derivatives.
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14
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Zhang K, Ren T, Harper D, Li M. Development of antimicrobial films with cinnamaldehyde stabilized by ethyl lauroyl arginate and cellulose nanocrystals. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100886] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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15
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Hartmann R, Beaumont M, Pasquie E, Rosenau T, Serna-Guerrero R. N-Alkylated Chitin Nanocrystals as a Collector in Malachite Flotation. ACS SUSTAINABLE CHEMISTRY & ENGINEERING 2022; 10:10570-10578. [PMID: 35991757 PMCID: PMC9382668 DOI: 10.1021/acssuschemeng.2c01978] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 04/04/2022] [Revised: 07/27/2022] [Indexed: 06/15/2023]
Abstract
The majority of reagents currently used in mineral flotation processes are fossil-based and potentially harmful to the environment. Therefore, it is necessary to find environmentally-friendly alternatives to reduce the impact of mineral processing activities. Chitin nanocrystals are a renewable resource that, due to the natural presence of amino groups on its surface, represents a promising collector for various minerals of economic relevance. This study examines the one-pot functionalization of chitin nanocrystals with aldehyde structures to obtain hydrophobized colloids suitable for mineral flotation. The chemical properties of these nano-colloids were investigated by nuclear magnetic resonance spectroscopy, their colloidal behavior and structure by electrophoretic light scattering and atomic force microscopy, and their wettability through water contact angle measurements. The functionalized N-alkylated chitin nanocrystals possessed a hydrophobic character, were able to dress mineral particles and featured a performance in the flotation of malachite similar to commercial collectors, which proves the high potential of chitin nanocrystals in this field of application.
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Affiliation(s)
- Robert Hartmann
- Department
of Chemical and Metallurgical Engineering, School of Chemical Engineering, Aalto University, P.O.
Box 12200, FIN-00076 Espoo, Finland
- Fraunhofer
Center for Chemical-Biotechnological Processes, D-06237 Leuna, Germany
| | - Marco Beaumont
- Department
of Chemistry, Institute for Chemistry of Renewable Resources, University of Natural Resources and Life Science, A-3430 Tulln, Austria
| | - Eva Pasquie
- Department
of Bioproducts and Biosystems, School of Chemical Engineering, Aalto University, FIN-00076 Espoo, Finland
- Université
Grenoble Alpes, CNRS, Grenoble INP (Institute of Engineering), LGP2, F-38000 Grenoble, France
| | - Thomas Rosenau
- Department
of Chemistry, Institute for Chemistry of Renewable Resources, University of Natural Resources and Life Science, A-3430 Tulln, Austria
| | - Rodrigo Serna-Guerrero
- Department
of Chemical and Metallurgical Engineering, School of Chemical Engineering, Aalto University, P.O.
Box 12200, FIN-00076 Espoo, Finland
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16
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Bai L, Liu L, Esquivel M, Tardy BL, Huan S, Niu X, Liu S, Yang G, Fan Y, Rojas OJ. Nanochitin: Chemistry, Structure, Assembly, and Applications. Chem Rev 2022; 122:11604-11674. [PMID: 35653785 PMCID: PMC9284562 DOI: 10.1021/acs.chemrev.2c00125] [Citation(s) in RCA: 70] [Impact Index Per Article: 35.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Abstract
Chitin, a fascinating biopolymer found in living organisms, fulfills current demands of availability, sustainability, biocompatibility, biodegradability, functionality, and renewability. A feature of chitin is its ability to structure into hierarchical assemblies, spanning the nano- and macroscales, imparting toughness and resistance (chemical, biological, among others) to multicomponent materials as well as adding adaptability, tunability, and versatility. Retaining the inherent structural characteristics of chitin and its colloidal features in dispersed media has been central to its use, considering it as a building block for the construction of emerging materials. Top-down chitin designs have been reported and differentiate from the traditional molecular-level, bottom-up synthesis and assembly for material development. Such topics are the focus of this Review, which also covers the origins and biological characteristics of chitin and their influence on the morphological and physical-chemical properties. We discuss recent achievements in the isolation, deconstruction, and fractionation of chitin nanostructures of varying axial aspects (nanofibrils and nanorods) along with methods for their modification and assembly into functional materials. We highlight the role of nanochitin in its native architecture and as a component of materials subjected to multiscale interactions, leading to highly dynamic and functional structures. We introduce the most recent advances in the applications of nanochitin-derived materials and industrialization efforts, following green manufacturing principles. Finally, we offer a critical perspective about the adoption of nanochitin in the context of advanced, sustainable materials.
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Affiliation(s)
- Long Bai
- Key
Laboratory of Bio-based Material Science & Technology (Ministry
of Education), Northeast Forestry University, Harbin 150040, P.R. China
- Bioproducts
Institute, Department of Chemical & Biological Engineering, Department
of Chemistry, and Department of Wood Science, 2360 East Mall, The University of British Columbia, Vancouver, BC V6T 1Z3, Canada
| | - Liang Liu
- Jiangsu
Co-Innovation Center of Efficient Processing and Utilization of Forest
Resources, Jiangsu Key Lab of Biomass-Based Green Fuel and Chemicals,
College of Chemical Engineering, Nanjing
Forestry University, 159 Longpan Road, Nanjing 210037, P.R. China
| | - Marianelly Esquivel
- Polymer
Research Laboratory, Department of Chemistry, National University of Costa Rica, Heredia 3000, Costa Rica
| | - Blaise L. Tardy
- Department
of Bioproducts and Biosystems, School of Chemical Engineering, Aalto University, FI-00076 Aalto, Finland
- Department
of Chemical Engineering, Khalifa University, Abu Dhabi, United Arab Emirates
| | - Siqi Huan
- Key
Laboratory of Bio-based Material Science & Technology (Ministry
of Education), Northeast Forestry University, Harbin 150040, P.R. China
- Bioproducts
Institute, Department of Chemical & Biological Engineering, Department
of Chemistry, and Department of Wood Science, 2360 East Mall, The University of British Columbia, Vancouver, BC V6T 1Z3, Canada
| | - Xun Niu
- Bioproducts
Institute, Department of Chemical & Biological Engineering, Department
of Chemistry, and Department of Wood Science, 2360 East Mall, The University of British Columbia, Vancouver, BC V6T 1Z3, Canada
| | - Shouxin Liu
- Key
Laboratory of Bio-based Material Science & Technology (Ministry
of Education), Northeast Forestry University, Harbin 150040, P.R. China
| | - Guihua Yang
- State
Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of
Sciences, Jinan 250353, China
| | - Yimin Fan
- Jiangsu
Co-Innovation Center of Efficient Processing and Utilization of Forest
Resources, Jiangsu Key Lab of Biomass-Based Green Fuel and Chemicals,
College of Chemical Engineering, Nanjing
Forestry University, 159 Longpan Road, Nanjing 210037, P.R. China
| | - Orlando J. Rojas
- Bioproducts
Institute, Department of Chemical & Biological Engineering, Department
of Chemistry, and Department of Wood Science, 2360 East Mall, The University of British Columbia, Vancouver, BC V6T 1Z3, Canada
- Department
of Bioproducts and Biosystems, School of Chemical Engineering, Aalto University, FI-00076 Aalto, Finland
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17
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Niu H, Chen X, Luo T, Chen H, Fu X. Relationships between the behavior of three different sources of pectin at the oil-water interface and the stability of the emulsion. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107566] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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18
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Han Y, Chen R, Ma Z, Wang Q, Wang X, Li Y, Sun G. Stabilization of Pickering emulsions via synergistic interfacial interactions between cellulose nanofibrils and nanocrystals. Food Chem 2022; 395:133603. [PMID: 35780665 DOI: 10.1016/j.foodchem.2022.133603] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2022] [Revised: 06/10/2022] [Accepted: 06/27/2022] [Indexed: 11/15/2022]
Abstract
Nanocellulose is a promising stabilizer for industrial emulsions that offers the advantages of sustainability, biodegradability and nontoxicity. Emulsions prepared using cellulose nanofibrils (CNF) and nanocrystals (CNCs) in mildly acidic lithium bromide trihydrate (MALBTH) were characterized in this study. At fixed CNCs concentration (0.3 wt%), increasing the CNF content from 0 to 0.9 wt% clearly influenced the stability and microstructure of Pickering emulsions. The Oil droplets size decreased and stabilized with increasing CNF loading. This emulsification behavior was attributed to the irreversible adsorption of CNCs on the surface of the oil droplets and the formation of a dense CNF network in the aqueous phase, thereby improving the emulsion stability. The universal applicability of the proposed method was verified using cyclohexane and edible olive oil as oil phases. Overall, this study may provide a novel means of producing all-natural, low-oil, food-grade emulsions with adjustable stability.
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Affiliation(s)
- Ying Han
- Liaoning Key Lab of Lignocellulose Chemistry and Biomaterials, College of Light Industry and Chemical Engineering, Dalian Polytechnic University, Dalian 116034, China.
| | - Rui Chen
- Liaoning Key Lab of Lignocellulose Chemistry and Biomaterials, College of Light Industry and Chemical Engineering, Dalian Polytechnic University, Dalian 116034, China
| | - Zihao Ma
- Liaoning Key Lab of Lignocellulose Chemistry and Biomaterials, College of Light Industry and Chemical Engineering, Dalian Polytechnic University, Dalian 116034, China
| | - Qingyu Wang
- Institute of Catalysis (ICAT) and Graduate School of Chemical Sciences and Engineering, Hokkaido University, N21 W10, Kita-ku, Sapporo 001-0021, Japan
| | - Xing Wang
- Liaoning Key Lab of Lignocellulose Chemistry and Biomaterials, College of Light Industry and Chemical Engineering, Dalian Polytechnic University, Dalian 116034, China.
| | - Yao Li
- Liaoning Key Lab of Lignocellulose Chemistry and Biomaterials, College of Light Industry and Chemical Engineering, Dalian Polytechnic University, Dalian 116034, China
| | - Guangwei Sun
- Liaoning Key Lab of Lignocellulose Chemistry and Biomaterials, College of Light Industry and Chemical Engineering, Dalian Polytechnic University, Dalian 116034, China
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19
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Guan X, Liu Y, Wan Z, Steve Tse YL, Ngai T. Non-Covalent Reconfigurable Microgel Colloidosomes with a Well-Defined Bilayer Shell. Chem Sci 2022; 13:6205-6216. [PMID: 35733902 PMCID: PMC9159095 DOI: 10.1039/d2sc01082h] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2022] [Accepted: 04/25/2022] [Indexed: 11/25/2022] Open
Abstract
Microgels are extremely interfacially active and are widely used to stabilize emulsions. However, they are commonly used to stabilize oil-in-water emulsions due to their intrinsic hydrophilicity and initially dispersed in water. In addition, there have been no attempts to control microgel structural layers that are formed at the interface and as a result it limits applications of microgel in advanced materials. Here, we show that by introducing octanol into poly(N-isopropylacrylamide-co-methacrylic acid) (PNIPAM-co-MAA) microgels, octanol-swollen microgels can rapidly diffuse from the initially dispersed oil phase onto the water droplet surface. This facilitates the formation of microgel-laden interfacial layers with strong elastic responses and also generates stable inverse water-in-oil Pickering emulsions. These emulsions can be used as templates to produce microgel colloidosomes, herein termed ‘microgelsomes’, with shells that can be fine-tuned from a particle monolayer to a well-defined bilayer. The microgelsomes can then be used to encapsulate and/or anchor nanoparticles, proteins, vitamin C, bio-based nanocrystals or enzymes. Moreover, the programmed release of these substances can be achieved by using ethanol as a trigger to mediate shell permeability. Thus, these reconfigurable microgelsomes with a microgel-bilayer shell can respond to external stimuli and demonstrate tailored properties, which offers novel insights into microgels and promise wider application of Pickering emulsions stabilized by soft colloids. Inverse W/O Pickering emulsions and reconfigurable microgelsomes with a well-defined bilayer structure are prepared from octanol-swollen PNIPAM-co-MAA microgels and the combination of binary microgels, which promise wider application of soft colloids.![]()
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Affiliation(s)
- Xin Guan
- Department of Chemistry, The Chinese University of Hong Kong Shatin N. T. Hong Kong China
| | - Yang Liu
- Department of Chemistry, The Chinese University of Hong Kong Shatin N. T. Hong Kong China
| | - Zhili Wan
- Department of Chemistry, The Chinese University of Hong Kong Shatin N. T. Hong Kong China
- School of Food Science and Technology, South China University of Technology Guangzhou 510640 China
| | - Ying-Lung Steve Tse
- Department of Chemistry, The Chinese University of Hong Kong Shatin N. T. Hong Kong China
| | - To Ngai
- Department of Chemistry, The Chinese University of Hong Kong Shatin N. T. Hong Kong China
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20
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Xiao Z, Yang X, Zhao W, Wang Z, Ge Q. Physicochemical properties of insoluble dietary fiber from pomelo (
Citrus grandis
) peel modified by ball milling. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16242] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Zhuqian Xiao
- Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing Zhejiang University of Science and Technology Hangzhou P.R. China
| | - Xinyi Yang
- Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing Zhejiang University of Science and Technology Hangzhou P.R. China
| | - Wenwen Zhao
- Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing Zhejiang University of Science and Technology Hangzhou P.R. China
| | - Zhenzhen Wang
- Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing Zhejiang University of Science and Technology Hangzhou P.R. China
| | - Qing Ge
- Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing Zhejiang University of Science and Technology Hangzhou P.R. China
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21
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Sharkawy A, Silva AM, Rodrigues F, Barreiro F, Rodrigues A. Pickering emulsions stabilized with chitosan/collagen peptides nanoparticles as green topical delivery vehicles for cannabidiol (CBD). Colloids Surf A Physicochem Eng Asp 2021. [DOI: 10.1016/j.colsurfa.2021.127677] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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22
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Recent development in food emulsion stabilized by plant-based cellulose nanoparticles. Curr Opin Colloid Interface Sci 2021. [DOI: 10.1016/j.cocis.2021.101512] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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23
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High internal phase Pickering emulsions stabilized by co-assembled rice proteins and carboxymethyl cellulose for food-grade 3D printing. Carbohydr Polym 2021; 273:118586. [PMID: 34560987 DOI: 10.1016/j.carbpol.2021.118586] [Citation(s) in RCA: 62] [Impact Index Per Article: 20.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2021] [Revised: 08/15/2021] [Accepted: 08/17/2021] [Indexed: 01/18/2023]
Abstract
In this study, high internal phase Pickering emulsions (HIPPEs) stabilized by protein-polysaccharide complexes were used as inks for food-grade three-dimensional printing (3DP). The complexes (RCs) structured by synergistic interactions between rice proteins (RPs) and carboxymethyl cellulose (CMC) displayed outstanding biphasic wettability with excellent ability to reduce the oil/water interfacial tension. The interfacial structures formed by RCs provided a steric barrier and sufficient electrostatic repulsion, preventing droplet coalescence against heating treatment as well as long-term storage. Moreover, the rheological behaviors of the HIPPEs can be tuned by the substitution degree (DS) of CMC for tailorable hydrophobic/hydrophilic properties of RCs, allowing their controllable injectability and printability during 3DP. The HIPPEs stabilized by RCs with a DS 1.2 showed the most favorable printing resolution, hardness, adhesiveness, and chewiness. Associating the hydrophobic RPs with hydrophilic CMC, our study enabled on-demand amphiphilicity of RCs for effective stabilization of HIPPEs that can be manipulated for 3DP.
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24
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Rigg A, Champagne P, Cunningham MF. Polysaccharide-Based Nanoparticles as Pickering Emulsifiers in Emulsion Formulations and Heterogenous Polymerization Systems. Macromol Rapid Commun 2021; 43:e2100493. [PMID: 34841604 DOI: 10.1002/marc.202100493] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2021] [Revised: 10/27/2021] [Indexed: 12/20/2022]
Abstract
Bio-based Pickering emulsifiers are a nontoxic alternative to surfactants in emulsion formulations and heterogenous polymerizations. Recent demand for biocompatible and sustainable formulations has accelerated academic interest in polysaccharide-based nanoparticles as Pickering emulsifiers. Despite the environmental advantages, the inherent hydrophilicity of polysaccharides and their nanoparticles limits efficiency and application range. Modification of the polysaccharide surface is often required in the development of ultrastable, functional, and water-in-oil (W/O) systems. Complex surface modification calls into question the sustainability of polysaccharide-based nanoparticles and is identified as a significant barrier to commercialization. This review summarizes the use of nanocelluloses, -starches, and -chitins as Pickering emulsifiers, highlights trends and best practices in surface modification, and provides recommendations to expedite commercialization.
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Affiliation(s)
- Amanda Rigg
- Department of Chemical Engineering, 19 Division Street, Queen's University, Kingston, ON, K7L 3N6, Canada
| | - Pascale Champagne
- Beaty Water Research Centre, Department of Civil Engineering, Union Street, Queen's University, Kingston, ON, K7L 3N6, Canada.,Institut National de la Recherche Scientifique (INRS), 490 rue de la Couronne, Quebec City, Quebec, G1K 9A9, Canada
| | - Michael F Cunningham
- Department of Chemical Engineering, 19 Division Street, Queen's University, Kingston, ON, K7L 3N6, Canada.,Department of Chemistry, 90 Bader Lane, Queen's University, Kingston, ON, K7L 3N6, Canada
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25
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Tao S, Guan X, Li Y, Jiang H, Gong S, Ngai T. All-natural oil-in-water high internal phase Pickering emulsions featuring interfacial bilayer stabilization. J Colloid Interface Sci 2021; 607:1491-1499. [PMID: 34587529 DOI: 10.1016/j.jcis.2021.09.056] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2021] [Revised: 09/07/2021] [Accepted: 09/10/2021] [Indexed: 11/30/2022]
Abstract
HYPOTHESIS Synergistic stabilization of high internal phase Pickering emulsions (HIPPEs) by food-grade colloidal particles are necessary for food, pharmaceuticals or cosmetics owing to their biocompatibility and multi-functionality. By tuning the interfacial structure of adsorbed binary particles, the HIPPE may exhibit extraordinary characteristics compared to conventional all-natural HIPPEs solely stabilized by single-component particle or composite particle, which should have potential applications in varies fields. EXPERIMENTS HIPPEs were prepared by using zein protein nanoparticles (ZNPs) and starch nanocrystals (SNCs) as stabilizers. We systematically investigated the effect of particle concentration and internal phase fraction on HIPPEs morphology, stability and rheological behaviors. Further, the stabilization mechanism as well as potential applications were demonstrated. FINDINGS HIPPEs were prepared with excellent stability against centrifugation and high temperature (50 °C). Our result indicates the successful construction of unique bilayer interfacial structures consisting of inner ZNPs layer and outer SNCs layer. Since SNCs could gelatinize at 50 °C, dense shells can form around droplets afterwards. Such thermally responsive interfacial structures can be used to protect hydrophobic bioactive substances at higher temperatures while still allowing controlled release at certain conditions. Furthermore, with high internal phase fraction, HIPPEs can possibly replace mayonnaise and salad dressing on the market due to comparable appearance and properties. Following the removal of inner oil, porous materials can be further fabricated, which have potential applications in environmental protection or tissue engineering.
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Affiliation(s)
- Shengnan Tao
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, School of Chemical and Material Engineering, Jiangnan University, Wuxi 214122, China
| | - Xin Guan
- Department of Chemistry, The Chinese University of Hong Kong, Shatin, N. T. Hong Kong
| | - Yunxing Li
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, School of Chemical and Material Engineering, Jiangnan University, Wuxi 214122, China.
| | - Hang Jiang
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, School of Chemical and Material Engineering, Jiangnan University, Wuxi 214122, China
| | - Suijing Gong
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, School of Chemical and Material Engineering, Jiangnan University, Wuxi 214122, China
| | - To Ngai
- Department of Chemistry, The Chinese University of Hong Kong, Shatin, N. T. Hong Kong.
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26
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Bai L, Huan S, Rojas OJ, McClements DJ. Recent Innovations in Emulsion Science and Technology for Food Applications. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:8944-8963. [PMID: 33982568 DOI: 10.1021/acs.jafc.1c01877] [Citation(s) in RCA: 42] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Emulsion technology has been used for decades in the food industry to create a diverse range of products, including homogenized milk, creams, dips, dressings, sauces, desserts, and toppings. Recently, however, there have been important advances in emulsion science that are leading to new approaches to improving food quality and functionality. This article provides an overview of a number of these advanced emulsion technologies, including Pickering emulsions, high internal phase emulsions (HIPEs), nanoemulsions, and multiple emulsions. Pickering emulsions are stabilized by particle-based emulsifiers, which may be synthetic or natural, rather than conventional molecular emulsifiers. HIPEs are emulsions where the concentration of the disperse phase exceeds the close packing limit (usually >74%), which leads to novel textural properties and high resistance to gravitational separation. Nanoemulsions contain very small droplets (typically d < 200 nm), which leads to useful functional attributes, such as high optical clarity, resistance to gravitational separation and aggregation, rapid digestion, and high bioavailability. Multiple emulsions contain droplets that have smaller immiscible droplets inside them, which can be used for reduced-calorie, encapsulation, and delivery purposes. This new generation of advanced emulsions may lead to food and beverage products with improved quality, health, and sustainability.
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Affiliation(s)
- Long Bai
- Key Laboratory of Bio-based Material Science and Technology of Ministry of Education, College of Material Science and Engineering, Northeast Forestry University, Harbin, Heilongjiang 150040, People's Republic of China
| | - Siqi Huan
- Key Laboratory of Bio-based Material Science and Technology of Ministry of Education, College of Material Science and Engineering, Northeast Forestry University, Harbin, Heilongjiang 150040, People's Republic of China
| | - Orlando J Rojas
- Bioproducts Institute, Departments of Chemical & Biological Engineering, Chemistry, and Wood Science, The University of British Columbia, 2360 East Mall, Vancouver, British Columbia V6T 1Z3, Canada
- Department of Bioproducts and Biosystems, School of Chemical Engineering, Aalto University, Post Office Box 16300, FI-00076 Aalto, Espoo, Finland
| | - David Julian McClements
- Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts 01003, United States
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Pickering emulsion stabilized by cellulosic fibers: Morphological properties-interfacial stabilization-rheological behavior relationships. Carbohydr Polym 2021; 269:118339. [PMID: 34294348 DOI: 10.1016/j.carbpol.2021.118339] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2021] [Revised: 05/24/2021] [Accepted: 06/13/2021] [Indexed: 02/07/2023]
Abstract
This work aimed to study the stabilization mechanism induced by different morphologies of cellulosic fiber in O/W emulsion. Three types of cellulosic fibers were named squashed cellulose, incompletely nanofibrillated cellulose, and completely nanofibrillated cellulose, respectively. Squashed cellulose acted as barriers between the droplets to stabilize emulsion via depletion flocculation, whereas incompletely nanofibrillated and completely nanofibrillated cellulose formed covering layer via interfacial adsorption and connected adjacent droplets to create the droplet-fiber network structure via bridging flocculation. Differently, completely nanofibrillated cellulose formed the denser covering layer leading to a more stability of droplet. Importantly, it had the higher capacity of bridging flocculation, which can tightly connect the adjacent droplets to form a stronger droplet-fiber 3D network structure. Consequently, in rheological analysis including creep compliance, and dynamic modulus, the corresponding emulsions showed excellent anti-deformation ability and dynamic stability. This study provides practical guidance on the productions of foodstuff and cosmetic.
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