1
|
Improved Stabilization and In Vitro Digestibility of Mulberry Anthocyanins by Double Emulsion with Pea Protein Isolate and Xanthan Gum. Foods 2022; 12:foods12010151. [PMID: 36613367 PMCID: PMC9818945 DOI: 10.3390/foods12010151] [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: 11/20/2022] [Revised: 12/11/2022] [Accepted: 12/19/2022] [Indexed: 12/29/2022] Open
Abstract
There is significant evidence that double emulsion has great potential for successfully encapsulating anthocyanins. However, few research studies are currently using a protein-polysaccharide mixture as a stable emulsifier for double emulsion. This study aimed to improve the stability and in vitro digestibility of mulberry anthocyanins (MAs) by employing a double emulsion composed of pea protein isolate (PPI) and xanthan gum (XG). The influence of various XG concentrations (0%, 0.2%, 0.4%, 0.6%, 0.8%, 1.0%) and different temperatures (5 °C, 25 °C, 45 °C, 65 °C) on the physical stability and the thermal degradation of MAs from double emulsions were investigated. In addition, the physicochemical properties of double emulsions and the release performance of MAs during in vitro simulated digestion were evaluated. It was determined that the double emulsion possessed the most stable physical characteristics with the 1% XG addition. The PPI-1% XG double emulsion, when compared to the PPI-only double emulsion, expressed higher thermal stability with a retention rate of 83.19 ± 0.67% and a half-life of 78.07 ± 4.72 days. Furthermore, the results of in vitro simulated digestion demonstrated that the MAs in the PPI-1% XG double emulsion were well-protected at oral and gastric with ample release found in the intestine, which was dissimilar to findings for the PPI-only double emulsion. Ultimately, it was concluded that the double emulsion constructed by the protein-polysaccharide system is a quality alternative for improving stability and absorption with applicability to a variety of food and beverage systems.
Collapse
|
2
|
Seddari S, Ben Seghier NEW, Moulai-Mostefa N. Formulation and characterization of W/O/W crystallizable double emulsions stabilized by OSA starch/xanthan gum mixture as drug delivery systems. J DISPER SCI TECHNOL 2022. [DOI: 10.1080/01932691.2022.2116714] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Affiliation(s)
- Soumia Seddari
- Materials and Environmental Laboratory, Faculty of Technology, University of Medea, Medea, Algeria
| | - Nour El Wiam Ben Seghier
- Materials and Environmental Laboratory, Faculty of Technology, University of Medea, Medea, Algeria
| | - Nadji Moulai-Mostefa
- Materials and Environmental Laboratory, Faculty of Technology, University of Medea, Medea, Algeria
| |
Collapse
|
3
|
The impact of model rigid fillers in acid-induced sodium caseinate/xanthan gum cooperative protein gels. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106439] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
|
4
|
Jahromi M, Niakousari M, Golmakani MT, Mohammadifar MA. Physicochemical and structural characterization of sodium caseinate based film-forming solutions and edible films as affected by high methoxyl pectin. Int J Biol Macromol 2020; 165:1949-1959. [DOI: 10.1016/j.ijbiomac.2020.10.057] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2020] [Revised: 07/05/2020] [Accepted: 10/07/2020] [Indexed: 12/11/2022]
|
5
|
Huynh Mai C, Thanh Diep T, Le TTT, Nguyen V. Advances in colloidal dispersions: A review. J DISPER SCI TECHNOL 2019. [DOI: 10.1080/01932691.2019.1591970] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Affiliation(s)
- Cang Huynh Mai
- Department of Chemical Engineering, Nong Lam University, Ho Chi Minh City, Vietnam
| | - Tung Thanh Diep
- Department of Chemical Engineering, Nong Lam University, Ho Chi Minh City, Vietnam
| | - Thuy T. T. Le
- Department of Chemical Engineering, Nong Lam University, Ho Chi Minh City, Vietnam
| | - Viet Nguyen
- Department of Chemical Engineering, Nong Lam University, Ho Chi Minh City, Vietnam
| |
Collapse
|
6
|
Nait Bachir Y, Nait Bachir R, Hadj-Ziane-Zafour A. Nanodispersions stabilized by β-cyclodextrin nanosponges: application for simultaneous enhancement of bioactivity and stability of sage essential oil. Drug Dev Ind Pharm 2018; 45:333-347. [PMID: 30388376 DOI: 10.1080/03639045.2018.1542705] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Abstract
The aim of this work was to stabilize oil-in-water nanoemulsion containing sage (salvia officinalis) essential oil, for enhancing its physicochemical stability and enlarging its industrial applications. New β-cyclodextrin nanosponges were synthesized by polycondensation using naphthalene dicarboxylic acid as cross-linking agent, the latter system was characterized by FTIR spectroscopy, SEM, BET, and powder XRD. Nanoemulsions stabilized by free β-cyclodextrin or nanosponges were prepared, their physicochemical properties were determined (particles size, zeta potential, viscosity, turbidity, and essential oil content) and their stability was studied at different storage temperatures (4 °C, 20 °C, and 40 °C) during 3 months. Pharmaceutical application of prepared nanoemulsions was investigated in vitro by dissolution test study and in vivo by their antidiabetic activity evaluation in rats. Sage essential oil nanoemulsion stabilized by β-cyclodextrin-naphthalene dicarboxylic acid nanosponges presents very high stability and promising uses in pharmaceutical industry.
Collapse
Affiliation(s)
- Yacine Nait Bachir
- a Chemical Engineering Laboratory, Process Engineering Department, Faculty of Technology , University of Saad Dahlab-Blida 1 , Blida , Algeria
| | - Ryma Nait Bachir
- b Clinical Department, Faculty of Medicine , University of Algiers 1 , Algiers , Algeria
| | - Amel Hadj-Ziane-Zafour
- a Chemical Engineering Laboratory, Process Engineering Department, Faculty of Technology , University of Saad Dahlab-Blida 1 , Blida , Algeria
| |
Collapse
|
7
|
Thermodynamic and physiochemical insights into chickpea protein-Persian gum interactions and environmental effects. Int J Biol Macromol 2018; 119:1052-1058. [DOI: 10.1016/j.ijbiomac.2018.07.168] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2018] [Revised: 07/12/2018] [Accepted: 07/26/2018] [Indexed: 02/08/2023]
|
8
|
Kowalska M, Woźniak M, Krzton-Maziopa A, Tavernier S, Pazdur Ł, Żbikowska A. Development of the emulsions containing modified fats formed via enzymatic interesterification catalyzed by specific lipase with various amount of water. J DISPER SCI TECHNOL 2018. [DOI: 10.1080/01932691.2018.1467328] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Małgorzata Kowalska
- Faculty of Material Science, Technology and Design, Kazimierz Pulaski University of Technology and Humanities, Radom, Poland
| | - Magdalena Woźniak
- Faculty of Material Science, Technology and Design, Kazimierz Pulaski University of Technology and Humanities, Radom, Poland
- Faculty of Economic and Legal Sciences, Kazimierz Pulaski University of Technology and Humanities, Radom, Poland
| | | | - Serge Tavernier
- Faculty of Applied Engineering, University of Antwerp, Antwerpen, Belgium
| | - Łukasz Pazdur
- Faculty of Applied Engineering, University of Antwerp, Antwerpen, Belgium
| | - Anna Żbikowska
- Faculty of Food Sciences, Warsaw University of Life Sciences – SGGW, Warsaw, Poland
| |
Collapse
|
9
|
Tekin Pulatsü E, Sahin S, Sumnu G. Characterization of different double-emulsion formulations based on food-grade emulsifiers and stabilizers. J DISPER SCI TECHNOL 2017. [DOI: 10.1080/01932691.2017.1379021] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Ezgi Tekin Pulatsü
- Department of Food Engineering, Middle East Technical University, Ankara, Turkey
| | - Serpil Sahin
- Department of Food Engineering, Middle East Technical University, Ankara, Turkey
| | - Gulum Sumnu
- Department of Food Engineering, Middle East Technical University, Ankara, Turkey
| |
Collapse
|
10
|
Eghbal N, Degraeve P, Oulahal N, Yarmand MS, Mousavi ME, Gharsallaoui A. Low methoxyl pectin/sodium caseinate interactions and composite film formation at neutral pH. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.01.033] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
|
11
|
Muschiolik G, Dickinson E. Double Emulsions Relevant to Food Systems: Preparation, Stability, and Applications. Compr Rev Food Sci Food Saf 2017; 16:532-555. [DOI: 10.1111/1541-4337.12261] [Citation(s) in RCA: 210] [Impact Index Per Article: 30.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2017] [Revised: 02/20/2017] [Accepted: 02/21/2017] [Indexed: 12/27/2022]
Affiliation(s)
| | - Eric Dickinson
- School of Food Science and Nutrition; Univ. of Leeds; LS2 9JT Leeds United Kingdom
| |
Collapse
|
12
|
Patel AR. Surfactant-free oil-in-water-in-oil emulsions stabilized solely by natural components-biopolymers and vegetable fat crystals. ACTA ACUST UNITED AC 2017. [DOI: 10.1557/adv.2017.33] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
|
13
|
Rheology, particle-size distribution, and stability of low-fat mayonnaise produced via double emulsions. Food Sci Biotechnol 2016; 25:1613-1618. [PMID: 30263452 DOI: 10.1007/s10068-016-0248-7] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2016] [Revised: 08/26/2016] [Accepted: 08/29/2016] [Indexed: 10/20/2022] Open
Abstract
In this study, the effects of the double emulsification method on the rheological properties, particle size, and stability of low-fat mayonnaise were studied. Different water-phase-to-oil ratios (2:8 and 4:6) of primary emulsions and different stabilizer types (sodium caseinate, xanthan gum, and lecithin-whey protein concentrate) were used to produce double-emulsified mayonnaise. As a control sample, mayonnaise was prepared conventionally. Sodium caseinate was found to be the most efficient stabilizer. In the presence of sodium caseinate, the stability and apparent viscosity of double-emulsified mayonnaise increased but their particle sizes decreased. It was found that flow behavior of double-emulsified and conventionally prepared mayonnaise could be described by the power law model. The double-emulsified mayonnaise samples were not different from the control samples in terms of stability and particle size. In addition, using the double emulsion method, it was possible to reduce the oil content of mayonnaise to 36.6%.
Collapse
|
14
|
Yildirim M, Sumnu G, Sahin S. The effects of emulsifier type, phase ratio, and homogenization methods on stability of the double emulsion. J DISPER SCI TECHNOL 2016. [DOI: 10.1080/01932691.2016.1201768] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Merve Yildirim
- Middle East Technical University, Department of Food Engineering, Ankara, Turkey
| | - Gulum Sumnu
- Middle East Technical University, Department of Food Engineering, Ankara, Turkey
| | - Serpil Sahin
- Middle East Technical University, Department of Food Engineering, Ankara, Turkey
| |
Collapse
|
15
|
Seddari S, Moulai-Mostefa N. Double Emulsions Stabilized by Xanthan in the Absence of Hydrophilic Surfactant. J DISPER SCI TECHNOL 2015. [DOI: 10.1080/01932691.2015.1048807] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|