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Fameau AL, Cousin F, Dobryden I, Dutot C, Le Coeur C, Douliez JP, Prevost S, Binks BP, Saint-Jalmes A. 12-hydroxystearic acid-mediated in-situ surfactant generation: A novel approach for organohydrogel emulsions. J Colloid Interface Sci 2024; 672:133-141. [PMID: 38833733 DOI: 10.1016/j.jcis.2024.05.213] [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: 04/15/2024] [Revised: 05/22/2024] [Accepted: 05/28/2024] [Indexed: 06/06/2024]
Abstract
HYPOTHESIS Organohydrogel emulsions display unique rheological properties and contain hydrophilic and lipophilic domains highly desirable for the loading of active compounds. They find utility in various applications from food to pharmaceuticals and cosmetic products. The current systems have limited applications due to complex expensive formulation and/or processing difficulties in scale-up. To solve these issues, a simple emulsification process coupled with unique compounds are required. EXPERIMENTS Here, we report an organohydrogel emulsion based only on a low concentration of 12-hydroxystearic acid acting as a gelling agent for both oil and water phases but also as a surfactant. The emulsification process is based on in-situ surfactant transfer. We characterize the emulsification process occurring at the nanoscale by using tensiometry experiments. The emulsion structure was determined by coupling Small Angle X-ray and neutron scattering, and confocal Raman microscopy. FINDINGS We demonstrate that the stability and unique rheological properties of these emulsions come from the presence of self-assembled crystalline structures of 12-hydroxystearic acid in both liquid phases. The emulsion properties can be tuned by varying the emulsion composition over a wide range. These gelled emulsions are prepared using a low energy method offering easy scale-up at an industrial level.
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Affiliation(s)
- Anne-Laure Fameau
- University of Lille, CNRS, INRAE, Centrale institut, UMR 8207 - UMET - Unité Matériaux et Transformations, Lille, 59000, France.
| | | | - Illia Dobryden
- RISE Research Institutes of Sweden, Drottning Kristinas väg 61, 114 28 Stockholm, Sweden
| | - Clémence Dutot
- Université de Rennes, CNRS, IPR (Institut de Physique de Rennes), UMR 6251, Rennes, France
| | - Clémence Le Coeur
- Laboratoire Léon Brillouin, CEA, Saclay, France; CNRS, ICMPE, UMR 7182, 2 rue Henri Dunant, Université Paris Est Creteil, 94320 Thiais, France
| | - Jean-Paul Douliez
- Biologie du Fruit et Pathologie, UMR 1332, Institut National de Recherche Agronomique (INRAE), Université de Bordeaux, Villenave d'Ornon F-33140, France
| | - Sylvain Prevost
- Institut Laue-Langevin, 71 Avenue des Martyrs, CS 20156, Cedex 9, 38042 Grenoble, France
| | - Bernard P Binks
- Department of Chemistry, University of Hull, Hull HU6 7RX, UK
| | - Arnaud Saint-Jalmes
- Université de Rennes, CNRS, IPR (Institut de Physique de Rennes), UMR 6251, Rennes, France.
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Rajeev A, Yin L, Kalambate PK, Khabbaz MB, Trinh B, Kamkar M, Mekonnen TH, Tang S, Zhao B. Nano-enabled smart and functional materials toward human well-being and sustainable developments. NANOTECHNOLOGY 2024; 35:352003. [PMID: 38768585 DOI: 10.1088/1361-6528/ad4dac] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/19/2023] [Accepted: 05/20/2024] [Indexed: 05/22/2024]
Abstract
Fabrication and operation on increasingly smaller dimensions have been highly integrated with the development of smart and functional materials, which are key to many technological innovations to meet economic and societal needs. Along with researchers worldwide, the Waterloo Institute for Nanotechnology (WIN) has long realized the synergetic interplays between nanotechnology and functional materials and designated 'Smart & Functional Materials' as one of its four major research themes. Thus far, WIN researchers have utilized the properties of smart polymers, nanoparticles, and nanocomposites to develop active materials, membranes, films, adhesives, coatings, and devices with novel and improved properties and capabilities. In this review article, we aim to highlight some of the recent developments on the subject, including our own research and key research literature, in the context of the UN Sustainability development goals.
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Affiliation(s)
- Ashna Rajeev
- University of Waterloo, Department of Chemical Engineering, 200 University Avenue West, Waterloo, Ontario N2L 3G1, Canada
- University of Waterloo, Waterloo Institute for Nanotechnology, 200 University Avenue West, Waterloo, Ontario N2L 3G1, Canada
| | - Lu Yin
- University of Waterloo, Department of Chemical Engineering, 200 University Avenue West, Waterloo, Ontario N2L 3G1, Canada
- University of Waterloo, Waterloo Institute for Nanotechnology, 200 University Avenue West, Waterloo, Ontario N2L 3G1, Canada
| | - Pramod K Kalambate
- University of Waterloo, Department of Chemistry, 200 University Avenue West, Waterloo, Ontario N2L 3G1, Canada
- University of Waterloo, Waterloo Institute for Nanotechnology, 200 University Avenue West, Waterloo, Ontario N2L 3G1, Canada
| | - Mahsa Barjini Khabbaz
- University of Waterloo, Department of Chemical Engineering, 200 University Avenue West, Waterloo, Ontario N2L 3G1, Canada
- University of Waterloo, Waterloo Institute for Nanotechnology, 200 University Avenue West, Waterloo, Ontario N2L 3G1, Canada
| | - Binh Trinh
- University of Waterloo, Department of Chemical Engineering, 200 University Avenue West, Waterloo, Ontario N2L 3G1, Canada
- University of Waterloo, Waterloo Institute for Nanotechnology, 200 University Avenue West, Waterloo, Ontario N2L 3G1, Canada
| | - Milad Kamkar
- University of Waterloo, Department of Chemical Engineering, 200 University Avenue West, Waterloo, Ontario N2L 3G1, Canada
- University of Waterloo, Waterloo Institute for Nanotechnology, 200 University Avenue West, Waterloo, Ontario N2L 3G1, Canada
| | - Tizazu H Mekonnen
- University of Waterloo, Department of Chemical Engineering, 200 University Avenue West, Waterloo, Ontario N2L 3G1, Canada
- University of Waterloo, Waterloo Institute for Nanotechnology, 200 University Avenue West, Waterloo, Ontario N2L 3G1, Canada
- University of Waterloo, Institute for Polymer Research, 200 University Avenue West, Waterloo, Ontario N2L 3G1, Canada
- University of Waterloo, Centre for Bioengineering and Biotechnology, 200 University Avenue West, Waterloo, Ontario N2L 3G1, Canada
| | - Shirley Tang
- University of Waterloo, Department of Chemistry, 200 University Avenue West, Waterloo, Ontario N2L 3G1, Canada
- University of Waterloo, Waterloo Institute for Nanotechnology, 200 University Avenue West, Waterloo, Ontario N2L 3G1, Canada
- University of Waterloo, Centre for Bioengineering and Biotechnology, 200 University Avenue West, Waterloo, Ontario N2L 3G1, Canada
| | - Boxin Zhao
- University of Waterloo, Department of Chemical Engineering, 200 University Avenue West, Waterloo, Ontario N2L 3G1, Canada
- University of Waterloo, Waterloo Institute for Nanotechnology, 200 University Avenue West, Waterloo, Ontario N2L 3G1, Canada
- University of Waterloo, Institute for Polymer Research, 200 University Avenue West, Waterloo, Ontario N2L 3G1, Canada
- University of Waterloo, Centre for Bioengineering and Biotechnology, 200 University Avenue West, Waterloo, Ontario N2L 3G1, Canada
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3
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Zhang T, Li S, Yang M, Li Y, Ma S, Zhang H, Li L, Liu X, Liu J, Du Z. The influence of unique interfacial networks based on egg white proteins for the stabilization of high internal phase Pickering emulsions: Physical stability and free fatty acid release kinetics. Food Chem 2024; 442:138448. [PMID: 38245983 DOI: 10.1016/j.foodchem.2024.138448] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2023] [Revised: 01/04/2024] [Accepted: 01/12/2024] [Indexed: 01/23/2024]
Abstract
This study was oriented towards the impacts of unique interfacial networks, formed by glycosylated and non-glycosylated egg white proteins, on the characteristics of high internal phase Pickering emulsions (HIPPEs). Glycosylated egg white protein particles (EWPG) manifested a more compact protein tertiary structure and amplified surface hydrophobicity, forming durable coral-like networks at the oil-water interface. The non-glycosylated egg white protein particles (EWP) could form spherical cluster interfacial networks. Raman spectroscopy analysis illuminated that EWPG could exhibit better interactions with aliphatic amino acids via hydrogen bonds and hydrophobic interactions. The release of free fatty acid (FFA) from both HIPPEs followed the first-order kinetic model with a combination of diffusion. EWPG-stabilized HIPPEs demonstrated superior physical stability and cellular antioxidant activity. This research shed light on the promising prospects of HIPPEs as promising amphiphilic delivery systems with capabilities to co-deliver hydrophilic and hydrophobic nutraceuticals and amplify their intracellular biological potency.
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Affiliation(s)
- Ting Zhang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Shanglin Li
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Meng Yang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Yajuan Li
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Sitong Ma
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Hui Zhang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Longxiang Li
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Xuanting Liu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Jingbo Liu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Zhiyang Du
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University, Changchun 130062, China.
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Rayees R, Gani A, Noor N, Ayoub A, Ashraf ZU. General approaches to biopolymer-based Pickering emulsions. Int J Biol Macromol 2024; 267:131430. [PMID: 38599428 DOI: 10.1016/j.ijbiomac.2024.131430] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2023] [Revised: 03/26/2024] [Accepted: 04/04/2024] [Indexed: 04/12/2024]
Abstract
Pickering emulsion is a type of emulsion that uses solid particles or colloidal particles as emulsifiers rather than surfactants to adhere at oil-water interface. Pickering emulsions have gathered significant research attention recently due to their excellent stability and wide range of potential uses compared to traditional emulsions. Major advancements have been made in development of innovative Pickering emulsions using different colloidal particles by various techniques including homogenization, emulsification and ultrasonication. Use of biopolymer particles gives Pickering emulsions a more escalating possibilities. In this review paper, we seek to present a critical overview of development in food-grade particles that have been utilized to create Pickering emulsions with a focus on techniques and application of Pickering emulsions. Particularly, we have evaluated protein, lipid, polysaccharide-based particles and microalgal proteins that have emerged in recent years with respect to their potential to stabilize and add novel functionalities to Pickering emulsions. Some preparation methods of Pickering emulsions in brief, applications of Pickering emulsions are also highlighted. Encapsulation and delivery of bioactive compounds, fat substitutes, film formation and catalysis are potential applications of Pickering emulsions. Pickering double emulsions, nutraceutical and bioactive co-delivery, and preparation of porous materials are among research trends of food-grade Pickering emulsions.
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Affiliation(s)
- Rahiya Rayees
- Department of Food Science and Technology, University of Kashmir, Hazratbal, Srinagar 190006, Jammu & Kashmir, India
| | - Adil Gani
- Department of Food Science and Technology, University of Kashmir, Hazratbal, Srinagar 190006, Jammu & Kashmir, India.
| | - Nairah Noor
- Department of Food Science and Technology, University of Kashmir, Hazratbal, Srinagar 190006, Jammu & Kashmir, India
| | - Aneesa Ayoub
- Department of Food Science and Technology, University of Kashmir, Hazratbal, Srinagar 190006, Jammu & Kashmir, India
| | - Zanoor Ul Ashraf
- Department of Food Science and Technology, University of Kashmir, Hazratbal, Srinagar 190006, Jammu & Kashmir, India
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5
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Zhang L, Zhan B, Yan L. Preparation of nanochitin using deep eutectic solvents. iScience 2024; 27:109312. [PMID: 38496292 PMCID: PMC10943438 DOI: 10.1016/j.isci.2024.109312] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/19/2024] Open
Abstract
Chitin is an abundant and renewable non-wood biopolymer. Nanochitin is formed by the assembly of chitin molecules, which has the advantages of large tensile strength, high specific surface area, and biodegradability, so it has been widely used. However, the traditional methods of preparing nanochitin have many drawbacks. As the new generation of green solvents, deep eutectic solvents (DESs) have been successfully applied in the fields of chitin dissolution, extraction, and nanochitin preparation. In this review, the relevant knowledge of chitin, nanochitin, and DESs was first introduced. Then, the application status of DESs in the fields of chitin was summarized, with a focus on the preparation of nanochitin using DESs. In conclusion, this review provided a comprehensive analysis of the published literature and proposed insights and development trends in the field of preparation of nanochitin using DESs, aiming to provide guidance and assistance for future researchers.
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Affiliation(s)
- Long Zhang
- Key Laboratory of Precision and Intelligent Chemistry, Department of Chemical Physics, University of Science and Technology of China, Jinzhai road, Hefei 230026, Anhui, China
| | - Boxiang Zhan
- Key Laboratory of Precision and Intelligent Chemistry, Department of Chemical Physics, University of Science and Technology of China, Jinzhai road, Hefei 230026, Anhui, China
| | - Lifeng Yan
- Key Laboratory of Precision and Intelligent Chemistry, Department of Chemical Physics, University of Science and Technology of China, Jinzhai road, Hefei 230026, Anhui, China
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6
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Wang H, Lv J, Zhu M, Wang K, Huan S, Liu Y, Li Z, Liu S, Bai L. Assembly of porous filaments by interfacial complexation of nanochitin-based Pickering emulsion and seaweed alginate. Carbohydr Polym 2024; 326:121595. [PMID: 38142070 DOI: 10.1016/j.carbpol.2023.121595] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2023] [Revised: 11/01/2023] [Accepted: 11/14/2023] [Indexed: 12/25/2023]
Abstract
Interfacial polyelectrolyte complexation spinning is an all-water, easy-to-operate method for production of composite filaments. Herein, this concept is extended to interfacial polyelectrolyte-emulsion complexation (IPEC) that better encodes structural and functional attributes of biomass substances into the filaments. This allows for formation of composite filaments by drawing contacting oppositely-charged chitin nanofiber-stabilized Pickering emulsion and seaweed alginate solution. The parameters affecting spinnability of the system including water-to-oil ratio, alginate concentration, and pH are comprehensively elucidated to support the design and application of IPEC. The composite filaments exhibit varied diameters and diverse porous structures that are adjustable by properties of Pickering droplets. The droplet diameter of precursor emulsion and pore size in the filaments are well correlated, revealing controllability of the IPEC spinning. The filaments are mechanically robust in dry condition and show stable performance even in wet condition. The release rate of filaments that is pre-loaded with hydrophilic drug is regulated by the internal pore size, showing capability on sustained release. This study offers a new perspective toward dry spinning via interfacial complexation of complicated nanochitin-based structural building blocks, aiming at developing high-performance fiber materials for advanced applications.
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Affiliation(s)
- Han Wang
- Key Laboratory of Bio-based Material Science & Technology, Ministry of Education, Northeast Forestry University, Harbin 150040, China
| | - Jiayi Lv
- Key Laboratory of Bio-based Material Science & Technology, Ministry of Education, Northeast Forestry University, Harbin 150040, China
| | - Mengqi Zhu
- Key Laboratory of Bio-based Material Science & Technology, Ministry of Education, Northeast Forestry University, Harbin 150040, China
| | - Kaiyue Wang
- Key Laboratory of Bio-based Material Science & Technology, Ministry of Education, Northeast Forestry University, Harbin 150040, China
| | - Siqi Huan
- Key Laboratory of Bio-based Material Science & Technology, Ministry of Education, Northeast Forestry University, Harbin 150040, China.
| | - Yang Liu
- Key Laboratory of Bio-based Material Science & Technology, Ministry of Education, Northeast Forestry University, Harbin 150040, China
| | - Zhiguo Li
- Key Laboratory of Bio-based Material Science & Technology, Ministry of Education, Northeast Forestry University, Harbin 150040, China
| | - Shouxin Liu
- Key Laboratory of Bio-based Material Science & Technology, Ministry of Education, Northeast Forestry University, Harbin 150040, China.
| | - Long Bai
- Key Laboratory of Bio-based Material Science & Technology, Ministry of Education, Northeast Forestry University, Harbin 150040, China.
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7
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Baniasadi H, Abidnejad R, Fazeli M, Lipponen J, Niskanen J, Kontturi E, Seppälä J, Rojas OJ. Innovations in hydrogel-based manufacturing: A comprehensive review of direct ink writing technique for biomedical applications. Adv Colloid Interface Sci 2024; 324:103095. [PMID: 38301316 DOI: 10.1016/j.cis.2024.103095] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2023] [Revised: 01/22/2024] [Accepted: 01/23/2024] [Indexed: 02/03/2024]
Abstract
Direct ink writing (DIW) stands as a pioneering additive manufacturing technique that holds transformative potential in the field of hydrogel fabrication. This innovative approach allows for the precise deposition of hydrogel inks layer by layer, creating complex three-dimensional structures with tailored shapes, sizes, and functionalities. By harnessing the versatility of hydrogels, DIW opens up possibilities for applications spanning from tissue engineering to soft robotics and wearable devices. This comprehensive review investigates DIW as applied to hydrogels and its multifaceted applications. The paper introduces a diverse range of printing techniques while providing a thorough exploration of DIW for hydrogel-based printing. The investigation aims to explain the progress made, challenges faced, and potential trajectories that lie ahead for DIW in hydrogel-based manufacturing. The fundamental principles underlying DIW are carefully examined, specifically focusing on rheological attributes and printing parameters, prompting a comprehensive survey of the wide variety of hydrogel materials. These encompass both natural and synthetic variations, all of which can be effectively harnessed for this purpose. Furthermore, the review explores the latest applications of DIW for hydrogels in biomedical areas, with a primary focus on tissue engineering, wound dressing, and drug delivery systems. The document not only consolidates the existing state of DIW within the context of hydrogel-based manufacturing but also charts potential avenues for further research and innovative breakthroughs.
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Affiliation(s)
- Hossein Baniasadi
- Polymer Technology, School of Chemical Engineering, Aalto University, Espoo, Finland.
| | - Roozbeh Abidnejad
- Department of Bioproducts and Biosystems, School of Chemical Engineering, Aalto University, Aalto FI-00076, Finland
| | - Mahyar Fazeli
- Department of Bioproducts and Biosystems, School of Chemical Engineering, Aalto University, Aalto FI-00076, Finland
| | - Juha Lipponen
- Department of Bioproducts and Biosystems, School of Chemical Engineering, Aalto University, Aalto FI-00076, Finland
| | - Jukka Niskanen
- Polymer Technology, School of Chemical Engineering, Aalto University, Espoo, Finland
| | - Eero Kontturi
- Department of Bioproducts and Biosystems, School of Chemical Engineering, Aalto University, Aalto FI-00076, Finland
| | - Jukka Seppälä
- Polymer Technology, School of Chemical Engineering, Aalto University, Espoo, Finland
| | - Orlando J Rojas
- Department of Bioproducts and Biosystems, School of Chemical Engineering, Aalto University, Aalto FI-00076, Finland; Bioproducts Institute, Department of Chemical & Biological Engineering, Department of Chemistry, Department of Wood Science, 2360 East Mall, The University of British Columbia, Vancouver, BC V6T 1Z3, Canada
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He X, Lu Q. A review of high internal phase Pickering emulsions: Stabilization, rheology, and 3D printing application. Adv Colloid Interface Sci 2024; 324:103086. [PMID: 38244533 DOI: 10.1016/j.cis.2024.103086] [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: 06/16/2023] [Revised: 10/25/2023] [Accepted: 01/05/2024] [Indexed: 01/22/2024]
Abstract
High internal phase Pickering emulsion (HIPPE) is renowned for its exceptionally high-volume fraction of internal phase, leading to flocculated yet deformed emulsion droplets and unique rheological behaviors such as shear-thinning property, viscoelasticity, and thixotropic recovery. Alongside the inherent features of regular emulsion systems, such as large interfacial area and well-mixture of two immiscible liquids, the HIPPEs have been emerging as building blocks to construct three-dimensional (3D) scaffolds with customized structures and programmable functions using an extrusion-based 3D printing technique, making 3D-printed HIPPE-based scaffolds attract widespread interest from various fields such as food science, biotechnology, environmental science, and energy transfer. Herein, the recent advances in preparing suitable HIPPEs as 3D printing inks for various applied fields are reviewed. This work begins with the stabilization mechanism of HIPPEs, followed by introducing the origin of their distinctive rheological behaviors and strategies to adjust the rheological behaviors to prepare more eligible HIPPEs as printing inks. Then, the compatibility between extrusion-based 3D printing and HIPPEs as building blocks was discussed, followed by a summary of the potential applications using 3D-printed HIPPE-based scaffolds. Finally, limitations and future perspectives on preparing HIPPE-based materials using extrusion-based 3D printing were presented.
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Affiliation(s)
- Xiao He
- Department of Chemical and Petroleum Engineering, University of Calgary, 2500 University Drive, NW, Calgary, Alberta, Canada
| | - Qingye Lu
- Department of Chemical and Petroleum Engineering, University of Calgary, 2500 University Drive, NW, Calgary, Alberta, Canada.
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Lv J, Zhang Y, Jin Y, Oh DH, Fu X. Chitin nanofibers prepared by enzymatic hydrolysis: Characterization and application for Pickering emulsions. Int J Biol Macromol 2024; 254:127662. [PMID: 37884229 DOI: 10.1016/j.ijbiomac.2023.127662] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2023] [Revised: 10/06/2023] [Accepted: 10/23/2023] [Indexed: 10/28/2023]
Abstract
Chitin nanofibers (ChNFs) have a wide range of applications in numerous fields owing to their exceptional material properties and biological functionality. This research focused on producing ChNFs with diameters of 20-70 nm using chitinase and ultrasound from crayfish shells. The impact of enzymatic duration on ChNF yield and performance was investigated. Results revealed ChNFs forming a high aspect ratio network structure. Chitinase hydrolysis enhanced ChNF dispersion and yield while improving crystallinity and thermal stability without significantly altering their chemical structure. Enzymatically modified ChNF suspensions also exhibited stable rheological properties. Moreover, ChNFs showed good emulsification and emulsion stability in Pickering emulsion. The mechanism may be the effective adsorption of ChNFs at the oil-water interface, and the formation of a ChNF network in the continuous phase that prevents droplet coalescence. This study highlights that the potential of chitinase and ultrasound for the production of ChNFs and the utilization of crayfish shell waste.
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Affiliation(s)
- Jiran Lv
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Yumeng Zhang
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Yongguo Jin
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Deog-Hwan Oh
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon 200-701, South Korea
| | - Xing Fu
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China.
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Gu C, Dong P, Jiang F, Fu H, Lyu B, Li H, Li Y, Yu H, Dai W. The influence of α and α' subunits on SPI Pickering emulsions based on natural hybrid breeding varieties. Food Chem X 2023; 20:100931. [PMID: 38144728 PMCID: PMC10740028 DOI: 10.1016/j.fochx.2023.100931] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2023] [Revised: 09/29/2023] [Accepted: 10/05/2023] [Indexed: 12/26/2023] Open
Abstract
In this study, food-grade protein nanoparticles (Wild-NPs, α-lack-NPs, α'-lack-NPs, and (α + α')-lack-NPs) were organized as emulsion stabilizers via thermal induction. The effects of α and α' subunits in soybean protein isolate (SPI) on Wild nanoparticle Pickering emulsion (Wild-NPPEs), α-lack nanoparticle Pickering emulsion (α-lack-NPPEs), α'-lack nanoparticle Pickering emulsion (α'-lack-NPPEs) and (α + α')-lack nanoparticle Pickering emulsion ((α + α')-lack-NPPEs) were investigated. The Pickering emulsion stabilization mechanism indicated that the α'-lack-NPs particle size, surface hydrophobicity, and contact angle were mostly comparatively large. Therefore, the absence of the α' subunit made the desorption of protein nanoparticles at the oil and water interface require higher energy. Through the hydrophobic interaction between molecules, the structure and properties of the emulsion were improved, showing good stability. The existence of α'-lack-NPPEs leads to the formation of a gel-like network in the emulsion, which increases the viscosity of the emulsion and makes the network structure of the emulsion more uniform and denser.
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Affiliation(s)
- Chunmei Gu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
- Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China
| | - Pengchao Dong
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
- Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China
| | - Feihong Jiang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
- Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China
| | - Hongling Fu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
- Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China
| | - Bo Lyu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
- Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China
| | - Haoming Li
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
| | - Youbao Li
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
- Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China
| | - Hansong Yu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
- Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China
| | - Weichang Dai
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
- Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China
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11
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Niu X, Wan Z, Mhatre SE, Ye Y, Lu Y, Gao G, Bai L, Rojas OJ. Structured Emulgels by Interfacial Assembly of Terpenes and Nanochitin. ACS NANO 2023; 17:25542-25551. [PMID: 38078623 DOI: 10.1021/acsnano.3c09533] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/27/2023]
Abstract
Interfacial assemblies formed by colloidal complexation are effective in multiphase stabilization, as shown in structured liquids and Pickering emulgels. Herein, we demonstrate a type of biobased colloidal system that spontaneously stabilizes an organic phase in a continuous hydrogel phase. Specifically, a triterpene extracted from bark (betulin, BE) is added to an organic phase containing a coniferous resin (rosin acid, a diterpene). BE is shown to take part in strong noncovalent interactions with the nanochitin dispersed in the aqueous (hydrogel) phase, leading to a complex of high interfacial activity. The viscoelastic response of the system is rationalized by the presence of a superstable structured dual network. When used as a templating material, the emulgel develops into structured liquids and cryogels. The herein introduced all-biobased type of nanoparticle surfactant system forms a gel ("emulsion-filled" with "aggregated droplets") that features the functional benefits of both betulin and nanochitin.
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Affiliation(s)
- Xun Niu
- Bioproducts Institute, Department of Chemical and Biological Engineering, Department of Wood Science and Department of Chemistry, University of British Columbia, 2360 East Mall, Vancouver, British Columbia V6T 1Z4, Canada
| | - Zhangmin Wan
- Bioproducts Institute, Department of Chemical and Biological Engineering, Department of Wood Science and Department of Chemistry, University of British Columbia, 2360 East Mall, Vancouver, British Columbia V6T 1Z4, Canada
| | - Sameer E Mhatre
- Bioproducts Institute, Department of Chemical and Biological Engineering, Department of Wood Science and Department of Chemistry, University of British Columbia, 2360 East Mall, Vancouver, British Columbia V6T 1Z4, Canada
| | - Yuhang Ye
- Bioproducts Institute, Department of Chemical and Biological Engineering, Department of Wood Science and Department of Chemistry, University of British Columbia, 2360 East Mall, Vancouver, British Columbia V6T 1Z4, Canada
| | - Yi Lu
- Bioproducts Institute, Department of Chemical and Biological Engineering, Department of Wood Science and Department of Chemistry, University of British Columbia, 2360 East Mall, Vancouver, British Columbia V6T 1Z4, Canada
| | - Guang Gao
- Life Sciences Institute Imaging Core Facility, Life Sciences Institute, University of British Columbia, Vancouver, British Columbia V6T 1Z3, Canada
| | - Long Bai
- Key Laboratory of Bio-based Material Science & Technology (Ministry of Education), Northeast Forestry University, Harbin 150040, People's Republic of China
| | - Orlando J Rojas
- Bioproducts Institute, Department of Chemical and Biological Engineering, Department of Wood Science and Department of Chemistry, University of British Columbia, 2360 East Mall, Vancouver, British Columbia V6T 1Z4, Canada
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12
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Hu X, Jiang Q, Du L, Meng Z. Edible polysaccharide-based oleogels and novel emulsion gels as fat analogues: A review. Carbohydr Polym 2023; 322:121328. [PMID: 37839840 DOI: 10.1016/j.carbpol.2023.121328] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2023] [Revised: 07/23/2023] [Accepted: 08/22/2023] [Indexed: 10/17/2023]
Abstract
Polysaccharide-based oleogels and emulsion gels have become novel strategies to replace solid fats due to safe and plentiful raw material, healthier fatty acid composition, controllable viscoelasticity, and more varied nutrition/flavor embedding. Recently, various oleogelation techniques and novel emulsion gels have been reported further to enrich the potential of polysaccharides in oil structuring, in which a crucial step is to promote the formation of polysaccharide networks determining gel properties through different media. Meanwhile, polysaccharide-based oleogels and emulsion gels have good oil holding, nutrient/flavor embedding, and 3D food printability, and their applications as fat substitutes have been explored in foods. This paper comprehensively reviews the types, preparation methods, and mechanisms of various polysaccharide-based oleogels and emulsion gels; meanwhile, the food applications and new trends of polysaccharide-based gels are discussed. Moreover, some viewpoints about potential developments and application challenges of polysaccharide-based gels are mentioned. In the future, polysaccharide-based gels may be flexible materials for customized nutritional foods and molecular gastronomy. However, it is still a challenge to select the appropriate oleogels or emulsion gels to meet the requirements of the products. Once this issue is addressed, oleogels and emulsion gels are anticipated to be used widely.
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Affiliation(s)
- Xiangfang Hu
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Qinbo Jiang
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Liyang Du
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Zong Meng
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China.
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13
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Kuzhithariel Remanan M, Zhu F. Encapsulation of ferulic acid in high internal phase Pickering emulsions stabilized using nonenyl succinic anhydride (NSA) and octenyl succinic anhydride (OSA) modified quinoa and maize starch nanoparticles. Food Chem 2023; 429:136748. [PMID: 37467669 DOI: 10.1016/j.foodchem.2023.136748] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2022] [Revised: 05/31/2023] [Accepted: 06/26/2023] [Indexed: 07/21/2023]
Abstract
High internal phase Pickering emulsions (HIPPEs) stabilized using modified starch nanoparticles (SNPs) were studied as a delivery system for ferulic acid (FA). The quinoa (Q, 153 nm) and maize (M, 221 nm) SNPs were prepared by sono-precipitation and modified with nonenyl succinic anhydride (NSA) and octenyl succinic acid (OSA). The FA-encapsulated HIPPEs obtained showed neither coalescence nor Ostwald ripening, as reflected by emulsion index and droplet size measurements. Confocal laser scanning microscopy revealed FA entrapped droplets surrounded by the SNPs layer. The rheological measurements confirmed strong network formation and long-term stability. In vitro studies (pH 7.4, 96 h) showed sustained release of FA from the gel network. After 15 days, the encapsulation efficiencies for HIPPEs stabilized with both NSA and OSA modified QSNPs and MSNPs were close to 99%. The results showed that FA could be feasibly encapsulated in HIPPEs stabilized using modified SNPs.
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Affiliation(s)
- Mejo Kuzhithariel Remanan
- School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
| | - Fan Zhu
- School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.
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14
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Hu S, Li W, Cai Z, Tang C, Li B, Liu S, Li Y. Research progress on chitin/chitosan-based emulsion delivery systems and their application in lipid digestion regulation. Crit Rev Food Sci Nutr 2023:1-23. [PMID: 37811646 DOI: 10.1080/10408398.2023.2264392] [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: 10/10/2023]
Abstract
Excessive lipid intake is linked to an elevated risk of health problems. However, reducing lipid contents may influence food structure and flavor. Some alternatives are needed to control the lipid absorption. Emulsions are common carriers for lipids, which can control the hydrolysis and absorption of lipids. Chitin (Ch) and chitosan (CS) are natural polysaccharides with good biodegradability, biocompatibility, and unique cationic properties. They have been reported to be able to delay lipolysis, which can be regarded as one of the most promising agents that regulates lipid digestion (LiD). The application of Ch/CS and their derivatives in emulsions are summarized in this review with a focus on their performances and mechanisms for LiD regulation, aiming to provide theoretical guidance for the development of novel Ch/CS emulsions, and the regulation of LiD. A reasonable design of emulsion interface can provide its resistance to the external environment and then control LiD. The properties of emulsion interface are the key factors affecting LiD. Therefore, systematic study on the relationship between Ch/CS-based emulsion structure and LiD can not only instruct the reasonable design of emulsion interface to accurately regulate LiD, but also provide scientific guidelines for applying Ch/CS in functional food, medicine and other fields.
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Affiliation(s)
- Shanshan Hu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Wenbo Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Zhi Cai
- School of Life Science and Technology, Wuhan Polytechnic University, Wuhan, China
| | - Cuie Tang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Bin Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan, China
| | - Shilin Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan, China
| | - Yan Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan, China
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15
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Lu Y, Kamkar M, Guo S, Niu X, Wan Z, Xu J, Su X, Fan Y, Bai L, Rojas OJ. Super-Macroporous Lightweight Materials Templated from Bicontinuous Intra-Phase Jammed Emulsion Gels Based on Nanochitin. SMALL (WEINHEIM AN DER BERGSTRASSE, GERMANY) 2023; 19:e2300686. [PMID: 37147774 DOI: 10.1002/smll.202300686] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/02/2023] [Revised: 04/17/2023] [Indexed: 05/07/2023]
Abstract
Non-equilibrium multiphase systems are formed by mixing two immiscible nanoparticle dispersions, leading to bicontinuous emulsions that template cryogels with interconnected, tortuous channels. Herein, a renewable, rod-like biocolloid (chitin nanocrystals, ChNC) is used to kinetically arrest bicontinuous morphologies. Specifically, it is found that ChNC stabilizes intra-phase jammed bicontinuous systems at an ultra-low particle concentration (as low as 0.6 wt.%), leading to tailorable morphologies. The synergistic effects of ChNC high aspect ratio, intrinsic stiffness, and interparticle interactions produce hydrogelation and, upon drying, lead to open channels bearing dual characteristic sizes, suitably integrated into robust bicontinuous ultra-lightweight solids. Overall, it demonstrates the successful formation of ChNC-jammed bicontinuous emulsions and a facile emulsion templating route to synthesize chitin cryogels that form unique super-macroporous networks.
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Affiliation(s)
- Yi Lu
- Bioproducts Institute, Department of Chemical and Biological Engineering, Department of Chemistry and Department of Wood Science, University of British Columbia, 2385 Agronomy Rd & East Mall, Vancouver, BC, V6T 1Z4, Canada
| | - Milad Kamkar
- Bioproducts Institute, Department of Chemical and Biological Engineering, Department of Chemistry and Department of Wood Science, University of British Columbia, 2385 Agronomy Rd & East Mall, Vancouver, BC, V6T 1Z4, Canada
- Department of Chemical Engineering, Waterloo Institute for Nanotechnology, 200 University Ave W, Waterloo, ON, N2L 3G1, Canada
| | - Shasha Guo
- Bioproducts Institute, Department of Chemical and Biological Engineering, Department of Chemistry and Department of Wood Science, University of British Columbia, 2385 Agronomy Rd & East Mall, Vancouver, BC, V6T 1Z4, Canada
| | - Xun Niu
- Bioproducts Institute, Department of Chemical and Biological Engineering, Department of Chemistry and Department of Wood Science, University of British Columbia, 2385 Agronomy Rd & East Mall, Vancouver, BC, V6T 1Z4, Canada
| | - Zhangmin Wan
- Bioproducts Institute, Department of Chemical and Biological Engineering, Department of Chemistry and Department of Wood Science, University of British Columbia, 2385 Agronomy Rd & East Mall, Vancouver, BC, V6T 1Z4, Canada
| | - Junhua Xu
- Bioproducts Institute, Department of Chemical and Biological Engineering, Department of Chemistry and Department of Wood Science, University of British Columbia, 2385 Agronomy Rd & East Mall, Vancouver, BC, V6T 1Z4, Canada
- 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, No.159 Longpan Road, 210037, Nanjing, China
| | - Xiaoya Su
- Bioproducts Institute, Department of Chemical and Biological Engineering, Department of Chemistry and Department of Wood Science, University of British Columbia, 2385 Agronomy Rd & East Mall, Vancouver, BC, V6T 1Z4, Canada
| | - 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, No.159 Longpan Road, 210037, Nanjing, China
| | - Long Bai
- Key Laboratory of Bio-Based Material Science and Technology (Ministry of Education), Northeast Forestry University, Harbin, 150040, China
| | - Orlando J Rojas
- Bioproducts Institute, Department of Chemical and Biological Engineering, Department of Chemistry and Department of Wood Science, University of British Columbia, 2385 Agronomy Rd & East Mall, Vancouver, BC, V6T 1Z4, Canada
- Department of Bioproducts and Biosystems, School of Chemical Engineering, Aalto University, Espoo, 02150, Finland
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16
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Li W, Li W, Wan Y, Zhou T, Wang L. Thymol-loaded Zein-pectin composite nanoparticles as stabilizer to fabricate Pickering emulsion of star anise essential oil for improved stability and antimicrobial activity. J Food Sci 2023; 88:3807-3819. [PMID: 37530639 DOI: 10.1111/1750-3841.16700] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2022] [Revised: 06/16/2023] [Accepted: 06/25/2023] [Indexed: 08/03/2023]
Abstract
The aim of the present study was to prepare a new antimicrobial Pickering emulsion of which the star anise essential oil was added to the oil phase, and to investigate the effect of stabilization by bio-based active nanoparticles consisting of zein and pectin loaded with thymol. First, the thymol-loaded zein/pectin composite nanoparticles (ZTNPs) were fabricated as uniformly distributed spherical nanoparticles with an average diameter of 200 nm through antisolvent precipitation. Second, the effects of nanoparticles' concentration, oil phase ratio, and storage time on the stability of emulsions were explored according to particle size potential, interfacial tension, rheology, and micromorphology. Finally, the antibacterial results showed that Pickering emulsion inhibited Escherichia coli and Staphylococcus aureus compared to the control group by nearly 7 log colony-forming unit/g at 36 h, which was twice as much as the inhibition by thymol or star anise essential oils and ZTNPs. Therefore, the proposed Pickering emulsion with star anise essential oil could be used as a green and safe plant-derived antimicrobial agent in the food industry.
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Affiliation(s)
- Wei Li
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, P. R. China
| | - Wenqing Li
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, P. R. China
| | - Yulian Wan
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, P. R. China
| | - Tao Zhou
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, P. R. China
| | - Longfeng Wang
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, P. R. China
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17
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Liu C, Cheng S, Wang H, Tan M. Pickering emulsion stabilized by Haematococcus pluvialis protein particles and its application in dumpling stuffing. Food Res Int 2023; 170:112957. [PMID: 37316005 DOI: 10.1016/j.foodres.2023.112957] [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: 12/14/2022] [Revised: 03/25/2023] [Accepted: 05/10/2023] [Indexed: 06/16/2023]
Abstract
In this study, the oil-in-water Pickering emulsions were prepared using Haematococcus Pluvialis protein (HPP) particles as an emulsifier by a simple one-step emulsification method. The internal oil phase was as high as 70 % due to the excellent emulsifying properties of HPP, and the average size of oil droplets in the emulsion was around 20 μm. The emulsion prepared by 2.5 % HPP with the oil phase ratio of 70 % showed the best stability after 14 days of storage, and the emulsion could maintain stability at acidic condition, high ionic strength, low and high temperatures. However, all emulsion samples exhibited shear thinning phenomenon, and the higher HPP concentration and oil phase ratio led to greater G' and G″ modulus. NMR relaxation results showed that high concentration HPP could limit the mobility of free water in the emulsion and improve the emulsion stability. The HPP-stabilized emulsion could inhibit the oxidation of oil phase during storage due to the DPPH and ABTS radical scavenging activity of astaxanthin (AST) in HPP. Finally, the nutritional microspheres based on HPP-stabilized emulsion showed good stability in traditional dumplings and could reduce the loss of AST and DHA in algae oil during the boiling of dumplings.
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Affiliation(s)
- Chenyue Liu
- School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Ganjingzi District, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Shasha Cheng
- School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Ganjingzi District, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China.
| | - Haitao Wang
- School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Ganjingzi District, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Mingqian Tan
- School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Ganjingzi District, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China
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18
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Huang H, Liao L, Lin Z, Pan D, Nuo Q, Wu TT, Jiang Y, Bai H. Direct Ink Writing of Pickering Emulsions Generates Ultralight Conducting Polymer Foams with Hierarchical Structure and Multifunctionality. SMALL (WEINHEIM AN DER BERGSTRASSE, GERMANY) 2023; 19:e2301493. [PMID: 37093544 DOI: 10.1002/smll.202301493] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/08/2023] [Indexed: 05/03/2023]
Abstract
Porous materials with multiple hierarchy levels can be useful as lightweight engineering structures, biomedical implants, flexible functional devices, and thermal insulators. Numerous routes have integrated bottom-up and top-down approaches for the generation of engineering materials with lightweight nature, complex structures, and excellent mechanical properties. It nonetheless remains challenging to generate ultralight porous materials with hierarchical architectures and multi-functionality. Here, the combined strategy based on Pickering emulsions and additive manufacturing leads to the development of ultralight conducting polymer foams with hierarchical pores and multifunctional performance. Direct writing of the emulsified inks consisting of the nano-oxidant-hydrated vanadium pentoxide nanowires-generated free-standing scaffolds, which are stabilized by the interfacial organization of the nanowires into network structures. The following in situ oxidative polymerization transforms the nano-oxidant scaffolds into foams consisting of a typical conducting polymer-polyaniline. The lightweight polyaniline foams featured by hierarchical pores and high surface areas show excellent performances in the applications of supercapacitor electrodes, planar micro-supercapacitors, and gas sensors. This emerging technology demonstrates the great potential of a combination of additive manufacturing with complex fluids for the generation of functional solids with lightweight nature and adjustable structure-function relationships.
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Affiliation(s)
- Hao Huang
- College of Materials, State Key Laboratory of Marine Environmental Science, Fujian Key Laboratory of Advanced Materials, Higher Educational Key Laboratory for Biomedical Engineering of Fujian Province and Graphene Industry and Engineering Research Institute, Xiamen University, Xiamen, 361005, P. R. China
| | - Longhui Liao
- College of Materials, State Key Laboratory of Marine Environmental Science, Fujian Key Laboratory of Advanced Materials, Higher Educational Key Laboratory for Biomedical Engineering of Fujian Province and Graphene Industry and Engineering Research Institute, Xiamen University, Xiamen, 361005, P. R. China
| | - Zewen Lin
- College of Materials, State Key Laboratory of Marine Environmental Science, Fujian Key Laboratory of Advanced Materials, Higher Educational Key Laboratory for Biomedical Engineering of Fujian Province and Graphene Industry and Engineering Research Institute, Xiamen University, Xiamen, 361005, P. R. China
| | - Deng Pan
- College of Materials, State Key Laboratory of Marine Environmental Science, Fujian Key Laboratory of Advanced Materials, Higher Educational Key Laboratory for Biomedical Engineering of Fujian Province and Graphene Industry and Engineering Research Institute, Xiamen University, Xiamen, 361005, P. R. China
| | - Qu Nuo
- College of Materials, State Key Laboratory of Marine Environmental Science, Fujian Key Laboratory of Advanced Materials, Higher Educational Key Laboratory for Biomedical Engineering of Fujian Province and Graphene Industry and Engineering Research Institute, Xiamen University, Xiamen, 361005, P. R. China
| | - Ting-Ting Wu
- College of Materials, State Key Laboratory of Marine Environmental Science, Fujian Key Laboratory of Advanced Materials, Higher Educational Key Laboratory for Biomedical Engineering of Fujian Province and Graphene Industry and Engineering Research Institute, Xiamen University, Xiamen, 361005, P. R. China
| | - Yuan Jiang
- College of Materials, State Key Laboratory of Marine Environmental Science, Fujian Key Laboratory of Advanced Materials, Higher Educational Key Laboratory for Biomedical Engineering of Fujian Province and Graphene Industry and Engineering Research Institute, Xiamen University, Xiamen, 361005, P. R. China
| | - Hua Bai
- College of Materials, State Key Laboratory of Marine Environmental Science, Fujian Key Laboratory of Advanced Materials, Higher Educational Key Laboratory for Biomedical Engineering of Fujian Province and Graphene Industry and Engineering Research Institute, Xiamen University, Xiamen, 361005, P. R. China
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19
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Agustin MB, Nematollahi N, Bhattarai M, Oliaei E, Lehtonen M, Rojas OJ, Mikkonen KS. Lignin nanoparticles as co-stabilizers and modifiers of nanocellulose-based Pickering emulsions and foams. CELLULOSE (LONDON, ENGLAND) 2023; 30:8955-8971. [PMID: 37736116 PMCID: PMC10509128 DOI: 10.1007/s10570-023-05399-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/02/2023] [Accepted: 07/12/2023] [Indexed: 09/23/2023]
Abstract
Nanocellulose is very hydrophilic, preventing interactions with the oil phase in Pickering emulsions. This limitation is herein addressed by incorporating lignin nanoparticles (LNPs) as co-stabilizers of nanocellulose-based Pickering emulsions. LNP addition decreases the oil droplet size and slows creaming at pH 5 and 8 and with increasing LNP content. Emulsification at pH 3 and LNP cationization lead to droplet flocculation and rapid creaming. LNP application for emulsification, prior or simultaneously with nanocellulose, favors stability given the improved interactions with the oil phase. The Pickering emulsions can be freeze-dried, enabling the recovery of a solid macroporous foam that can act as adsorbent for pharmaceutical pollutants. Overall, the properties of nanocellulose-based Pickering emulsions and foams can be tailored by LNP addition. This strategy offers a unique, green approach to stabilize biphasic systems using bio-based nanomaterials without tedious and costly modification procedures. Supplementary Information The online version contains supplementary material available at 10.1007/s10570-023-05399-y.
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Affiliation(s)
- Melissa B. Agustin
- Department of Food and Nutrition, Faculty of Agriculture and Forestry, University of Helsinki, P.O. Box 66, FI-00014 Helsinki, Finland
- Present Address: VTT Technical Research Centre of Finland Ltd., P.O. Box 1000, FI-02044 Espoo, Finland
| | - Neda Nematollahi
- Department of Food and Nutrition, Faculty of Agriculture and Forestry, University of Helsinki, P.O. Box 66, FI-00014 Helsinki, Finland
| | - Mamata Bhattarai
- Department of Food and Nutrition, Faculty of Agriculture and Forestry, University of Helsinki, P.O. Box 66, FI-00014 Helsinki, Finland
- Department of Bioproducts and Biosystems, Aalto University, P.O. Box 16300, 00076 Aalto, Finland
| | - Erfan Oliaei
- Wallenberg Wood Science Center, Department of Fiber and Polymer Technology, KTH Royal Institute of Technology, SE-100 44 Stockholm, Sweden
| | - Mari Lehtonen
- Department of Food and Nutrition, Faculty of Agriculture and Forestry, University of Helsinki, P.O. Box 66, FI-00014 Helsinki, Finland
| | - Orlando J. Rojas
- Department of Bioproducts and Biosystems, Aalto University, P.O. Box 16300, 00076 Aalto, Finland
- Bioproducts Institute, Department of Chemical and Biological Engineering, Department of Chemistry and Department of Wood Science, University of British Columbia, 2360, East Mall, Vancouver, BC V6T 1Z3 Canada
| | - Kirsi S. Mikkonen
- Department of Food and Nutrition, Faculty of Agriculture and Forestry, University of Helsinki, P.O. Box 66, FI-00014 Helsinki, Finland
- Helsinki Institute of Sustainability Science, University of Helsinki, P.O. Box 65, FI-00014 Helsinki, Finland
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20
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Huang X, Yan C, Xu Y, Ling M, He C, Zhou Z. High internal phase emulsions stabilized by alkaline-extracted walnut protein isolates and their application in food 3D printing. Food Res Int 2023; 169:112858. [PMID: 37254432 DOI: 10.1016/j.foodres.2023.112858] [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: 12/04/2022] [Revised: 03/25/2023] [Accepted: 04/17/2023] [Indexed: 06/01/2023]
Abstract
Alkaline-extracted walnut protein isolates showed relatively poor solubility and emulsifying properties in many previous studies. However, whether they can be used as potential emulsifiers to stabilize high internal phase emulsions (HIPEs) remains unknown. Herein, walnut protein isolates were prepared by alkaline extraction from walnut kernels with or without pellicles (named PAWPI and AWPI, respectively). PAWPI conjugated with pellicle polyphenols showed improved solubility and higher antioxidant capacity than AWPI. HIPEs were fabricated via a one-step method using AWPI or PAWPI as the sole protein emulsifier. HIPEs (oil fraction of 0.8, with 0.1% β-carotene) could be stabilized by PAWPI at a relatively low concentration of 0.2% (w/v), while at least 1% (w/v) AWPI was required to effectively stabilize HIPEs. HIPEs stabilized by PAWPI had smaller oil droplet sizes than those stabilized by AWPI. Rheological analysis indicated that PAWPI-stabilized HIPEs showed higher viscosity and better viscoelasticity than AWPI-stabilized HIPEs. Large-amplitude oscillation shearing analysis suggested that PAWPI-stabilized HIPEs were stiffer but more brittle than AWPI-stabilized HIPEs. Moreover, both PAWPI- and AWPI-stabilized HIPEs exhibited good storage stability and were relatively stable against heat treatment and ionic strength. PAWPI-stabilized HIPEs showed a higher protective capacity for encapsulated β-carotene than AWPI-stabilized HIPEs. In addition, PAWPI-stabilized HIPEs showed good 3D printability and could be used as a promising edible ink.
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Affiliation(s)
- Xuan Huang
- School of Food Science and Bioengineering, Xihua University, Chengdu 610039, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China
| | - Chunjun Yan
- School of Food Science and Bioengineering, Xihua University, Chengdu 610039, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China
| | - Yanfei Xu
- School of Food Science and Bioengineering, Xihua University, Chengdu 610039, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China
| | - Min Ling
- School of Food Science and Bioengineering, Xihua University, Chengdu 610039, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China
| | - Changwei He
- School of Food Science and Bioengineering, Xihua University, Chengdu 610039, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China
| | - Zheng Zhou
- School of Food Science and Bioengineering, Xihua University, Chengdu 610039, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China.
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21
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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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22
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Wang Z, Huang S, Zhao X, Yang S, Mai K, Qin W, Liu K, Huang J, Feng Y, Li J, Yu G. Covalent Bond Interfacial Recognition of Polysaccharides/Silica Reinforced High Internal Phase Pickering Emulsions for 3D Printing. ACS APPLIED MATERIALS & INTERFACES 2023; 15:23989-24002. [PMID: 37134135 DOI: 10.1021/acsami.3c03642] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/04/2023]
Abstract
Significant challenges remain in designing sufficient viscoelasticity polysaccharide-based high internal phase Pickering emulsions (HIPPEs) as soft materials for 3D printing. Herein, taking advantage of the interfacial covalent bond interaction between modified alginate (Ugi-OA) dissolved in the aqueous phase and aminated silica nanoparticles (ASNs) dispersed in oil, HIPPEs with printability were obtained. Using multitechniques coupling a conventional rheometer with a quartz crystal microbalance with dissipation monitoring, the correlation between interfacial recognition coassembly on the molecular scale and the stability of whole bulk HIPPEs on the macroscopic scale can be clarified. The results showed that Ugi-OA/ASNs assemblies (NPSs) were strongly retargeted into the oil-water interface due to the specific Schiff base-binding between ASNs and Ugi-OA, further forming thicker and more rigid interfacial films on the microscopic scale compared with that of the Ugi-OA/SNs (bared silica nanoparticles) system. Meanwhile, flexible polysaccharides also formed a 3D network that suppressed the motion of the droplets and particles in the continuous phase, endowing the emulsion with appropriately viscoelasticity to manufacture a sophisticated "snowflake" architecture. In addition, this study opens a novel pathway for the construction of structured all-liquid systems by introducing an interfacial covalent recognition-mediated coassembly strategy, showing promising applications.
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Affiliation(s)
- Zhaojun Wang
- Key Laboratory of Advanced Materials of Tropical Island Resources, Ministry of Education, School of Chemical Engineering and Technology, Hainan University, 58 Renmin Road, Haikou, Hainan Province 570228, China
| | - Shuntian Huang
- Key Laboratory of Advanced Materials of Tropical Island Resources, Ministry of Education, School of Chemical Engineering and Technology, Hainan University, 58 Renmin Road, Haikou, Hainan Province 570228, China
| | - Xinyu Zhao
- Key Laboratory of Advanced Materials of Tropical Island Resources, Ministry of Education, School of Chemical Engineering and Technology, Hainan University, 58 Renmin Road, Haikou, Hainan Province 570228, China
| | - Shujuan Yang
- Key Laboratory of Advanced Materials of Tropical Island Resources, Ministry of Education, School of Chemical Engineering and Technology, Hainan University, 58 Renmin Road, Haikou, Hainan Province 570228, China
| | - Keyang Mai
- Key Laboratory of Advanced Materials of Tropical Island Resources, Ministry of Education, School of Chemical Engineering and Technology, Hainan University, 58 Renmin Road, Haikou, Hainan Province 570228, China
| | - Wenqi Qin
- Key Laboratory of Advanced Materials of Tropical Island Resources, Ministry of Education, School of Chemical Engineering and Technology, Hainan University, 58 Renmin Road, Haikou, Hainan Province 570228, China
| | - Kaiyue Liu
- Key Laboratory of Advanced Materials of Tropical Island Resources, Ministry of Education, School of Chemical Engineering and Technology, Hainan University, 58 Renmin Road, Haikou, Hainan Province 570228, China
| | - Junhao Huang
- Key Laboratory of Advanced Materials of Tropical Island Resources, Ministry of Education, School of Chemical Engineering and Technology, Hainan University, 58 Renmin Road, Haikou, Hainan Province 570228, China
| | - Yuhong Feng
- Key Laboratory of Advanced Materials of Tropical Island Resources, Ministry of Education, School of Chemical Engineering and Technology, Hainan University, 58 Renmin Road, Haikou, Hainan Province 570228, China
| | - Jiacheng Li
- Key Laboratory of Advanced Materials of Tropical Island Resources, Ministry of Education, School of Chemical Engineering and Technology, Hainan University, 58 Renmin Road, Haikou, Hainan Province 570228, China
| | - Gaobo Yu
- Key Laboratory of Advanced Materials of Tropical Island Resources, Ministry of Education, School of Chemical Engineering and Technology, Hainan University, 58 Renmin Road, Haikou, Hainan Province 570228, China
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23
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Zhao Q, Fan L, Li J. Biopolymer-based pickering high internal phase emulsions: Intrinsic composition of matrix components, fundamental characteristics and perspective. Food Res Int 2023; 165:112458. [PMID: 36869475 DOI: 10.1016/j.foodres.2023.112458] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2022] [Revised: 01/01/2023] [Accepted: 01/02/2023] [Indexed: 01/06/2023]
Abstract
Pickering HIPEs have received tremendous attention in recent years due to their superior stability and unique solid-like and rheological properties. Biopolymer-based colloidal particles derived from proteins, polysaccharides and polyphenols have been demonstrated to be safety stabilizers for the construction of Pickering HIPEs, which can meet the demands of consumers for "all-natural" products and provide "clean-label" foods. Furthermore, the functionality of these biopolymers can be further extended by forming composite, conjugated and multi-component colloidal particles, which can be used to modulate the properties of the interfacial layer, thereby adjusting the performance and stability of Pickering HIPEs. In this review, the factors affecting the interfacial behavior and adsorption characteristics of colloidal particles are discussed. The intrinsic composition of matrix components and fundamental characteristics of Pickering HIPEs are emphatically summarized, and the emerging applications of Pickering HIPEs in the food industry are reviewed. Inspired by these findings, future perspectives concerning this field are also put forward, including (1) the exploration of the interactions between biopolymers used to produce Pickering HIPEs and target food ingredients, and the influence of the added biopolymers on the flavor and mouthfeel of the products, (2) the investigation of the digestion properties of Pickering HIPEs under oral administration, and (3) the fabrication of stimulus-responsive or transparent Pickering HIPEs. This review will give a reference for exploring more natural biopolymers for Pickering HIPEs application development.
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Affiliation(s)
- Qiaoli Zhao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Liuping Fan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Jinwei Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
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24
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Shorey R, Mekonnen TH. Esterification of lignin with long chain fatty acids for the stabilization of oil-in-water Pickering emulsions. Int J Biol Macromol 2023; 230:123143. [PMID: 36641016 DOI: 10.1016/j.ijbiomac.2023.123143] [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: 12/08/2022] [Revised: 12/23/2022] [Accepted: 01/01/2023] [Indexed: 01/13/2023]
Abstract
Pickering emulsions offer numerous advantages over conventional surfactant-stabilized emulsion systems, including lower loading levels and enhanced long-term stability. Through both organic and inorganic Pickering emulsifying particles exist, more efforts are being invested in devising renewable, biodegradable, and non-toxic alternatives to conventional Pickering emulsifiers. In this study, the use of lignin (unmodified and esterified) specimens as an effective alternative to conventional Pickering emulsifiers was investigated. Hexanoyl chloride, decanoyl chloride, and palmitoyl chloride esterified lignin specimens were produced and their employability as Pickering emulsifiers was studied. The effects of varying the concentrations of lignin (unmodified and esterified specimens) and pH of the dispersion medium on the stability of the produced Pickering emulsions were explored. Comprehensive characterization of the esterified lignin stabilized Pickering emulsions exhibited enhanced stability, and smaller average oil droplet size, resulting in stable Pickering emulsions with high zeta potential and better flow properties. Overall, the studied esterified lignin specimens can have appealing applications in various Pickering emulsion systems, as a nontoxic and sustainable alternative to conventional emulsifiers.
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Affiliation(s)
- Rohan Shorey
- Department of Chemical Engineering, Institute of Polymer Research, Waterloo Institute of Nanotechnology, University of Waterloo, Waterloo, ON, Canada
| | - Tizazu H Mekonnen
- Department of Chemical Engineering, Institute of Polymer Research, Waterloo Institute of Nanotechnology, University of Waterloo, Waterloo, ON, Canada.
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25
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Zhang L, Zhou C, Xing S, Chen Y, Su W, Wang H, Tan M. Sea bass protein-polyphenol complex stabilized high internal phase of algal oil Pickering emulsions to stabilize astaxanthin for 3D food printing. Food Chem 2023; 417:135824. [PMID: 36913867 DOI: 10.1016/j.foodchem.2023.135824] [Citation(s) in RCA: 15] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2022] [Revised: 01/16/2023] [Accepted: 02/27/2023] [Indexed: 03/05/2023]
Abstract
The protective effect of sea bass protein (SBP)-(-)-epigallocatechin-3-gallate (EGCG) covalent complex-stabilized high internal phase (algal oil) Pickering emulsions (HIPPEs) on astaxanthin and algal oils was demonstrated in this study. The SBP-EGCG complex with better wettability and antioxidant activity was formed by the free radical-induced reaction to stabilize HIPPEs. Our results show that the SBP-EGCG complex formed dense particle shells surrounding the oil droplets, and the shells were crosslinked with the complex in the continuous phase to produce a network structure. The rheological analysis demonstrated that the SBP-EGCG complex endowed HIPPEs with high viscoelasticity, high thixotropic recovery, and good thermal stability, which were beneficial for three-dimensional (3D) printing applications. HIPPEs stabilized by SBP-EGCG complex were applied to improve the stability and bioaccessibility of astaxanthin and to delay algal oil lipid oxidation. The HIPPEs might become a food-grade 3D printing material served as a delivery system for functional foods.
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Affiliation(s)
- Lijuan Zhang
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan 1, Ganjingzi District, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Chengfu Zhou
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan 1, Ganjingzi District, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Shanghua Xing
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan 1, Ganjingzi District, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Yannan Chen
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan 1, Ganjingzi District, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Wentao Su
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan 1, Ganjingzi District, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Haitao Wang
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan 1, Ganjingzi District, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Mingqian Tan
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan 1, Ganjingzi District, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China.
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26
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Wan C, Cheng Q, Zeng M, Huang C. Recent progress in emulsion gels: from fundamentals to applications. SOFT MATTER 2023; 19:1282-1292. [PMID: 36744514 DOI: 10.1039/d2sm01481e] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/18/2023]
Abstract
Emulsion gels, also known as gelled emulsions or emulgels, have garnered great attention both in fundamental research and practical applications due to their superior stability, tunable morphology and microstructure, and promising mechanical and functional properties. From an application perspective, attention in this area has been, historically, mainly focused on food industries, e.g., engineering emulsion gels as fat substitutes or delivery systems for bioactive food ingredients. However, a growing body of studies has, in recent years, begun to demonstrate the full potential of emulsion gels as soft templates for designing advanced functional materials widely applied in a variety of fields, spanning chemical engineering, pharmaceutics, and materials science. Herein, a concise and comprehensive overview of emulsion gels is presented, from fundamentals to applications, highlighting significant recent progress and open questions, to scout for and deepen their potential applications in more fields.
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Affiliation(s)
- Chuchu Wan
- Key Lab of Materials Chemistry for Energy Conversion and Storage of Ministry of Education, School of Chemistry and Chemical Engineering, Huazhong University of Science and Technology (HUST), Wuhan, 430074, China.
| | - Quanyong Cheng
- Key Lab of Materials Chemistry for Energy Conversion and Storage of Ministry of Education, School of Chemistry and Chemical Engineering, Huazhong University of Science and Technology (HUST), Wuhan, 430074, China.
| | - Min Zeng
- Key Lab of Materials Chemistry for Energy Conversion and Storage of Ministry of Education, School of Chemistry and Chemical Engineering, Huazhong University of Science and Technology (HUST), Wuhan, 430074, China.
| | - Caili Huang
- Key Lab of Materials Chemistry for Energy Conversion and Storage of Ministry of Education, School of Chemistry and Chemical Engineering, Huazhong University of Science and Technology (HUST), Wuhan, 430074, China.
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27
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Xu J, He M, Wei C, Duan M, Yu S, Li D, Zhong W, Tong C, Pang J, Wu C. Konjac glucomannan films with Pickering emulsion stabilized by TEMPO-oxidized chitin nanocrystal for active food packaging. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108539] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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28
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Bai Y, Qiu T, Chen B, Shen C, Yu C, Luo Z, Zhang J, Xu W, Deng Z, Xu J, Zhang H. Formulation and stabilization of high internal phase emulsions: Stabilization by cellulose nanocrystals and gelatinized soluble starch. Carbohydr Polym 2023; 312:120693. [PMID: 37059515 DOI: 10.1016/j.carbpol.2023.120693] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2022] [Revised: 02/05/2023] [Accepted: 02/08/2023] [Indexed: 02/15/2023]
Abstract
In this work, high internal phase emulsions (HIPEs) stabilized by naturally derived cellulose nanocrystals (CNC) and gelatinized soluble starch (GSS) were fabricated to stabilize oregano essential oil (OEO) in the absence of surfactant. The physical properties, microstructures, rheological properties, and storage stability of HIPEs were investigated by adjusting CNC contents (0.2, 0.3, 0.4 and 0.5 wt%) and starch concentration (4.5 wt%). The results revealed that CNC-GSS stabilized HIPEs exhibited good storage stability within one month and the smallest droplets size at a CNC concentration of 0.4 wt%. The emulsion volume fractions of 0.2, 0.3, 0.4 and 0.5 wt% CNC-GSS stabilized HIPEs after centrifugation reached 77.58, 82.05, 94.22, and 91.41 %, respectively. The effect of native CNC and GSS were analyzed to understand the stability mechanisms of HIPEs. The results revealed that CNC could be used as an effective stabilizer and emulsifier to fabricate the stable and gel-like HIPEs with tunable microstructure and rheological properties.
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29
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Development of Stable Pickering Emulsions with TEMPO-Oxidized Chitin Nanocrystals for Encapsulation of Quercetin. Foods 2023; 12:foods12020367. [PMID: 36673458 PMCID: PMC9857725 DOI: 10.3390/foods12020367] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2022] [Revised: 12/30/2022] [Accepted: 01/09/2023] [Indexed: 01/15/2023] Open
Abstract
Pickering emulsions stabilized by TEMPO-oxidized chitin nanocrystals (T-ChNCs) were developed for quercetin delivery. T-ChNCs were synthesized by TEMPO oxidation chitin and systematically characterized in terms of their physicochemical properties. T-ChNCs were rod-like with a length of 279.7 ± 11.5 nm and zeta potential around -56.1 ± 1.6 mV. The Pickering emulsions were analyzed through an optical microscope and CLSM. The results showed that the emulsion had a small droplet size (972.9 ± 86.0 to 1322.3 ± 447.7 nm), a high absolute zeta potential value (-48.2 ± 0.8 to -52.9 ± 1.9 mV) and a high encapsulation efficiency (quercetin: 79.6%). The emulsion stability was measured at different levels of T-ChNCs and pH values. The droplet size and zeta potential decreased with longer storage periods. The emulsions formed by T-ChNCs retarded the release of quercetin at half rate of that of the quercetin ethanol solution. These findings indicated that T-ChNCs are a promising candidate for effectively stabilizing Pickering emulsions and controlling release of quercetin.
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30
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Formation, stability and the application of Pickering emulsions stabilized with OSA starch/chitosan complexes. Carbohydr Polym 2023; 299:120149. [PMID: 36876777 DOI: 10.1016/j.carbpol.2022.120149] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2022] [Revised: 09/08/2022] [Accepted: 09/20/2022] [Indexed: 11/22/2022]
Abstract
We demonstrated the formation, structure and stability of Pickering emulsions stabilized by octenyl succinic anhydride starch (OSA-S)/chitosan (CS) complexes and explored their potential as templates for porous materials. Sufficient oil fraction (Φ > 50 %) was decisive for stable emulsions, whereas the complex concentration (c) significantly affected the gel network of emulsions. An increase in Φ or c led to tighter droplet arrangement and enhanced network, which improved the self-supporting characteristics and the stability of emulsions. The stacking of OSA-S/CS complexes at the oil-water interface influenced the emulsion properties, forming typical microstructure with small droplets embedded in interstices of large droplets, and bridging flocculation occurred. Porous materials prepared using emulsions (Φ > 75 %) as templates exhibited semi-open structures with pore size and network varying with different Φ or c. There was no structure collapse due to the interconnectivity of complexes. Our work provides comprehensive information on OSA-S/CS complex-stabilized Pickering emulsions.
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31
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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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32
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Han Y, Tai X, You W, Bai Y, Guo L. Fabrication of ultrastable oil-in-water high internal phase gel emulsions stabilized solely by modified shea butter for 3D structuring. J Mol Liq 2022. [DOI: 10.1016/j.molliq.2022.120495] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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33
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Ren G, Zhu Y, Shi J, Liu J, He Y, Sun Y, Zhan Y, Lv J, Huang M, Xie H. Fabrication of Antioxidant Pickering Emulsion Based on Resveratrol-Grafted Zein Conjugates: Enhancing the Physical and Oxidative Stability. Foods 2022; 11:foods11233851. [PMID: 36496666 PMCID: PMC9737855 DOI: 10.3390/foods11233851] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2022] [Revised: 11/21/2022] [Accepted: 11/24/2022] [Indexed: 12/05/2022] Open
Abstract
Lipid oxidation is still a major problem complicating the development of food emulsions. In this study, an antioxidant Pickering emulsion stabilized by resveratrol-grafted zein (Z-R) conjugates and pectin (P) complex particles was prepared. The hydrophilic pectin successfully adjusted the wettability of Z-R; when the mass ratio of Z-R to P was 2:1 (Z-R/P2:1), the three-phase contact angle was 90.68°, and the wettability of the particles was close to neutral. Rheological analysis showed that the emulsion formed an elastic gel structure. FTIR spectra indicated that there was a hydrogen bond and electrostatic interaction between Z-R and P. The disappearance of characteristic infrared peaks of corn oil was due to a dense protective film formed on the surface of oil drops by Z-R/P2:1 particles, which was confirmed by confocal laser scanning microscopy. The emulsion stabilized by Z-R/P2:1 had excellent physical stability at a wide range of pH values (4-9), salt ion concentrations (0.04-0.15 mol·L-1) and storage times (0-30 days). The anti-lipid oxidation ability of the emulsion was outstanding; after storage for 14 days at room temperature, the MDA content in the emulsion was only 123.85 μmol/kg oil. In conclusion, the Z-R/P2:1 particles prepared in this study can effectively stabilize a Pickering emulsion and expand the usability of the method for constructing antioxidant Pickering emulsions.
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Affiliation(s)
| | | | | | | | | | | | | | | | | | - Hujun Xie
- Correspondence: ; Fax: +86-571-28008900
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34
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Yang M, Liu J, Guo J, Yang X, Liu C, Zhang M, Li Y, Zhang H, Zhang T, Du Z. Tailoring the physicochemical stability and delivery properties of emulsions stabilized by egg white microgel particles via glycation: Role of interfacial particle network and digestive metabolites. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107833] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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35
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Xiong Y, Chen Y, Yi X, Li Z, Luo Y. Effect of four plant oils on the stability of high internal phase Pickering emulsions stabilized by ovalbumin-tannic acid complex. Int J Biol Macromol 2022; 222:1633-1641. [DOI: 10.1016/j.ijbiomac.2022.10.098] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2022] [Revised: 10/07/2022] [Accepted: 10/10/2022] [Indexed: 11/05/2022]
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36
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Zhang L, Zaky AA, Zhou C, Chen Y, Su W, Wang H, Abd El-Aty A, Tan M. High internal phase Pickering emulsion stabilized by sea bass protein microgel particles: Food 3D printing application. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107744] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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37
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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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Jie Y, Chen F. Progress in the Application of Food-Grade Emulsions. Foods 2022; 11:foods11182883. [PMID: 36141011 PMCID: PMC9498284 DOI: 10.3390/foods11182883] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2022] [Revised: 09/07/2022] [Accepted: 09/13/2022] [Indexed: 11/16/2022] Open
Abstract
The detailed investigation of food-grade emulsions, which possess considerable structural and functional advantages, remains ongoing to enhance our understanding of these dispersion systems and to expand their application scope. This work reviews the applications of food-grade emulsions on the dispersed phase, interface structure, and macroscopic scales; further, it discusses the corresponding factors of influence, the selection and design of food dispersion systems, and the expansion of their application scope. Specifically, applications on the dispersed-phase scale mainly include delivery by soft matter carriers and auxiliary extraction/separation, while applications on the scale of the interface structure involve biphasic systems for enzymatic catalysis and systems that can influence substance digestion/absorption, washing, and disinfection. Future research on these scales should therefore focus on surface-active substances, real interface structure compositions, and the design of interface layers with antioxidant properties. By contrast, applications on the macroscopic scale mainly include the design of soft materials for structured food, in addition to various material applications and other emerging uses. In this case, future research should focus on the interactions between emulsion systems and food ingredients, the effects of food process engineering, safety, nutrition, and metabolism. Considering the ongoing research in this field, we believe that this review will be useful for researchers aiming to explore the applications of food-grade emulsions.
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Zong Y, Kuang Q, Liu G, Wang R, Feng W, Zhang H, Chen Z, Wang T. All-natural protein-polysaccharide conjugates with bead-on-a-string nanostructures as stabilizers of high internal phase emulsions for 3D printing. Food Chem 2022; 388:133012. [DOI: 10.1016/j.foodchem.2022.133012] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2021] [Revised: 03/14/2022] [Accepted: 04/17/2022] [Indexed: 12/11/2022]
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40
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Wu C, Liu Z, Zhi L, Jiao B, Tian Y, Liu H, Hu H, Ma X, Pignitter M, Wang Q, Shi A. Research Progress of Food-Grade High Internal Phase Pickering Emulsions and Their Application in 3D Printing. NANOMATERIALS (BASEL, SWITZERLAND) 2022; 12:2949. [PMID: 36079986 PMCID: PMC9458105 DOI: 10.3390/nano12172949] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/14/2022] [Revised: 08/24/2022] [Accepted: 08/24/2022] [Indexed: 06/15/2023]
Abstract
High internal phase Pickering emulsion (HIPPE) is a type of emulsion stabilized by solid particles irreversibly adsorbed on an interfacial film, and the volume fraction of the dispersed phase (Φ) is larger than the maximum packing volume fraction (Φmax). Proteins, polysaccharides, and their composite particles can be used as good particle stabilizers. The contact angle can most intuitively demonstrate the hydrophilicity and hydrophobicity of the particles and also determines the type of emulsions (O/W or W/O type). Particles' three-phase contact angles can be adjusted to about 90° by compounding or modification, which is more conducive to emulsion stability. As a shear thinning pseudoplastic fluid, HIPPE can be extruded smoothly through 3D printer nozzles, and its high storage modulus can support the structure of printed products. There is huge potential for future applications in 3D printing of food. This work reviewed the biomacromolecules that can be used to stabilize food-grade HIPPE, the stabilization mechanism of the emulsions, and the research progress of food 3D printing to provide a reference for the development of advanced food products based on HIPPE.
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Affiliation(s)
- Chao Wu
- College of Food Science and Engineering, Hebei Agricultural University, Baoding 071001, China
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Zhe Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Lanyi Zhi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Bo Jiao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Yanjie Tian
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Hongzhi Liu
- College of Food Science and Engineering, Hebei Agricultural University, Baoding 071001, China
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Hui Hu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Xiaojie Ma
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Marc Pignitter
- Department of Physiological Chemistry, Faculty of Chemistry, University of Vienna, 1090 Vienna, Austria
| | - Qiang Wang
- College of Food Science and Engineering, Hebei Agricultural University, Baoding 071001, China
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Aimin Shi
- College of Food Science and Engineering, Hebei Agricultural University, Baoding 071001, China
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
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41
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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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42
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Wan Y, Li J, Ma J, Li Y, Wang R, Chen Z, Wang T. Fixing zein at the fibrillar carboxymethyl cellulose toward an amphiphilic nano-network. Food Chem 2022; 398:133862. [DOI: 10.1016/j.foodchem.2022.133862] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2022] [Revised: 06/27/2022] [Accepted: 08/03/2022] [Indexed: 10/16/2022]
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43
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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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44
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Keramat M, Kheynoor N, Golmakani MT. Oxidative stability of Pickering emulsions. Food Chem X 2022; 14:100279. [PMID: 35284815 PMCID: PMC8914557 DOI: 10.1016/j.fochx.2022.100279] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2021] [Revised: 02/16/2022] [Accepted: 03/04/2022] [Indexed: 11/24/2022] Open
Abstract
Oxidative stability of O/W Pickering emulsions depends on their interfacial layer. Solid particles can reduce Pickering emulsion oxidation by creating a thick interface. Manipulating the charge of the interface can control Pickering emulsion oxidation. Adding antioxidants to solid particles can reduce oxidation in Pickering emulsions.
In recent years, Pickering emulsions have been the focus of growing interest because of their possible role as alternatives to conventional emulsions. Some reviews have investigated the physical stability of Pickering emulsions, but the oxidative stability of these emulsions remains largely unexplored. In this review, the oxidation mechanism and factors affecting lipid oxidation rates in Pickering emulsions are discussed. Then, different food-grade solid particles are evaluated for their ability to stabilize Pickering emulsions. Finally, several strategies are reviewed for improving the oxidative stability of Pickering emulsions. These strategies are based on efforts to manipulate the physical and chemical properties of the interfacial layer, increase the concentration of antioxidants at the interfacial layer through incorporating them into solid particles, cause oil droplets to crowd at high packing fractions, trap oil droplets in a gel network and increase the viscosity of the continuous phase.
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45
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Catastrophic phase inversion of bigels characterized by fluorescence intensity-based 3D modeling and the formability for decorating and 3D printing. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107461] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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46
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Ma T, Cui R, Lu S, Hu X, Xu B, Song Y, Hu X. High internal phase Pickering emulsions stabilized by cellulose nanocrystals for 3D printing. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107418] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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47
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Liu Y, Yu J, Liu L, Fan Y. Shape-recoverable, piezoresistive, and thermally insulated xerogels based on nanochitin-stabilized Pickering foams. Carbohydr Polym 2022; 278:118934. [PMID: 34973752 DOI: 10.1016/j.carbpol.2021.118934] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2021] [Revised: 10/31/2021] [Accepted: 11/22/2021] [Indexed: 11/25/2022]
Abstract
Biomass-derived porous materials are promising for various fields and preferred for sustainable development. In this work, shape-recoverable nanochitin-based xerogels with porous structure and excellent mechanical strength, thermal insulation (43.23 ± 0.17 mW/m·k) and piezoresistive properties were prepared by nanochitin-stabilized Pickering foams with chemical crosslinking for the first time through simple air-drying. At the optimized ingredients of nanochitin, surfactant (T80) and crosslinker (glutaraldehyde), the Pickering foams exhibited no significant collapse after one week, and the xerogels prepared thereof achieved a mechanical strength of 0.5-2.7 MPa at 80% strain and considerable structural stability after 100 cycles at 60% strain. Moreover, the resistance of the xerogel had a high linearity in the strain range (0-10%) and could recover to the initial value after 20 cycles. Notably, this is the first time that pure bio-based conductive xerogel has been obtained. These features make nanochitin a promising candidate for biodegradable and sustainable 3D porous materials.
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Affiliation(s)
- 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, Longpan Road 159, Nanjing 210037, Jiangsu, 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, Longpan Road 159, Nanjing 210037, Jiangsu, 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, Longpan Road 159, Nanjing 210037, Jiangsu, 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, Longpan Road 159, Nanjing 210037, Jiangsu, China.
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48
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Pang B, Ajdary R, Antonietti M, Rojas O, Filonenko S. Pickering emulgels reinforced with host-guest supramolecular inclusion complexes for high fidelity direct ink writing. MATERIALS HORIZONS 2022; 9:835-840. [PMID: 34985072 DOI: 10.1039/d1mh01741a] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Direct ink writing (DIW) of Pickering emulsions offers great potential for constructing on-demand objects. However, the rheological properties of fluid emulsions greatly undermines the shape fidelity and structural integrity of 3D-printed structures. We solve here these challenges and realize a new route towards complex constructs for actual deployment. A dynamic, supramolecular host-guest hydrogel based on poly(ethylene glycol) and α-cyclodextrin was synthesized in the continuous phase of cellulose nanocrystal-stabilized Pickering emulsions. The storage modulus of the obtained emulgels could reach up to ∼113 kPa, while being shear thinning and yielding precise printability. Diverse complex architectures were possible with high shape fidelity and structural integrity. The printed objects, for example a double-wall cylinder with 75 layers, demonstrated excellent dimensional stability (shrinkage of 7 ± 2% after freeze-drying). With the merits of a simple fabrication process and the high biocompatibility of all the components, the concept of dynamic supramolecular hydrogel-reinforced emulgels represent a potentially versatile route to construct new materials and structures VIA DIW for use in bioproducts and biomedical devices.
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Affiliation(s)
- Bo Pang
- Department of Colloid Chemistry, Max Planck Institute of Colloids and Interfaces, Potsdam 14476, Germany.
| | - Rubina Ajdary
- Department of Bioproducts and Biosystems, School of Chemical Engineering, Aalto University, Vuorimiehentie 1, Espoo, FI-00076, Finland
| | - Markus Antonietti
- Department of Colloid Chemistry, Max Planck Institute of Colloids and Interfaces, Potsdam 14476, Germany.
| | - Orlando Rojas
- Department of Bioproducts and Biosystems, School of Chemical Engineering, Aalto University, Vuorimiehentie 1, Espoo, FI-00076, Finland
- The Bioproducts Institute, Department of Chemical and Biological Engineering, and Department of Chemistry and Wood Science, University of British Columbia, 2360 East Mall, Vancouver, BC, V6T 1Z4, Canada.
| | - Svitlana Filonenko
- Department of Colloid Chemistry, Max Planck Institute of Colloids and Interfaces, Potsdam 14476, Germany.
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49
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Zhang Y, Xiang S, Yu H, Wang H, Tan M. Fabrication and characterization of superior stable Pickering emulsions stabilized by propylene glycol alginate gliadin nanoparticles. Food Funct 2022; 13:2172-2183. [PMID: 35113104 DOI: 10.1039/d1fo03940g] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Gliadin, a kind of amphiphilic protein from wheat, has been widely used for stabilizing Pickering emulsions, which is easy to form colloidal particles. Herein, gliadin/propylene glycol alginate (PGA) colloidal particles (GPPs) with different gliadin/PGA ratios were developed and used as emulsifiers to prepare Pickering emulsions with an internal phase of 80% (v/v). The addition of PGA made the GPPs a tree-fruit-like morphology, increasing the particle size and changing the zeta-potential. Hydrogen bond and electrostatic interaction are the major forces between gliadin and PGA. The wettability of GPPs was improved significantly in the presence of PGA. The oil-water contact angle reached 89.5° when the gliadin/PGA ratio was 1 : 1. The emulsion could be maintained at room temperature for 6 months when the oil phase ratio (Φ) was 70%. The high stability of the Pickering emulsion could be attributed to the thin film formed by GPPs on the surface of oil droplets. The improved resistance of algal oil in emulsions against oxidation was proved as the induction time increased six times. In addition, the porous material prepared using GPPs-stabilized emulsion as the template displayed an oil absorption ability of 106.41 g g-1 and heavy metal adsorption ability of 202.71 mg g-1. Such performance implies that GPPs are highly efficient food-grade Pickering emulsifiers that may be applied in various fields.
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Affiliation(s)
- Yin Zhang
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Gangjingzi District, Dalian 116034, Liaoning, China. .,National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Siyuan Xiang
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Gangjingzi District, Dalian 116034, Liaoning, China. .,National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Hongjin Yu
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Gangjingzi District, Dalian 116034, Liaoning, China. .,National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Haitao Wang
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Gangjingzi District, Dalian 116034, Liaoning, China. .,National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Mingqian Tan
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Gangjingzi District, Dalian 116034, Liaoning, China. .,National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China
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50
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Zhang M, Zhou L, Yang F, Yao J, Ma Y, Liu J. Construction of high internal phase Pickering emulsions stabilized by bamboo fungus protein gels with the effect of pH. Food Chem 2022; 369:130954. [PMID: 34469839 DOI: 10.1016/j.foodchem.2021.130954] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2021] [Revised: 08/01/2021] [Accepted: 08/22/2021] [Indexed: 02/03/2023]
Abstract
This study is a contribution to explore natural protein sources as high internal phase Pickering emulsions (HIPPEs) stabilizers and to achieve full utilization of biological resources. Bamboo fungus proteins were obtained by alkaline extraction and subsequently transformed into protein gels by enzymatic cross-linking method. 1% (w/v) of bamboo protein gel particles (BGPs) were used to stabilize high HIPPEs (φ = 80%) using a one-step homogenization method. At pH 3, 9 and 11, BGPs could produce stable, gel-like oil/water HIPPEs with excellent storage stability. In contrast, at pH 5 and 7, stable HIPPEs could not be formed, which might be attributed to the variation of contact angle and electrostatic repulsion of BGPs. Structure analysis indicated that HIPPEs with gel-like structures were mainly stabilized by physical barriers and electrostatic repulsion. The present study is expected to provide new insight on comprehensive utilization of fungi sources.
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Affiliation(s)
- Minghao Zhang
- School of Pharmaceutical Sciences, South-Central University for Nationalities, Wuhan 430074, PR China; National Demonstration Center for Experimental Ethnopharmacology Education, South-Central University for Nationalities, Wuhan 430074, PR China
| | - Li Zhou
- School of Pharmaceutical Sciences, South-Central University for Nationalities, Wuhan 430074, PR China; National Demonstration Center for Experimental Ethnopharmacology Education, South-Central University for Nationalities, Wuhan 430074, PR China.
| | - Fu Yang
- School of Pharmaceutical Sciences, South-Central University for Nationalities, Wuhan 430074, PR China; National Demonstration Center for Experimental Ethnopharmacology Education, South-Central University for Nationalities, Wuhan 430074, PR China
| | - Jiaxu Yao
- School of Pharmaceutical Sciences, South-Central University for Nationalities, Wuhan 430074, PR China; National Demonstration Center for Experimental Ethnopharmacology Education, South-Central University for Nationalities, Wuhan 430074, PR China
| | - Yue Ma
- School of Pharmaceutical Sciences, South-Central University for Nationalities, Wuhan 430074, PR China; National Demonstration Center for Experimental Ethnopharmacology Education, South-Central University for Nationalities, Wuhan 430074, PR China
| | - Jikai Liu
- School of Pharmaceutical Sciences, South-Central University for Nationalities, Wuhan 430074, PR China; National Demonstration Center for Experimental Ethnopharmacology Education, South-Central University for Nationalities, Wuhan 430074, PR China.
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