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Zhao Q, Lu C, Chang C, Gu L, Li J, Guo L, Hu S, Huang Z, Yang Y, Su Y. Studies on the Properties and Stability Mechanism of Double Emulsion Gels Prepared by Heat-Induced Aggregates of Egg White Protein-Oligosaccharides Glycosylation Products. Foods 2024; 13:1822. [PMID: 38928764 PMCID: PMC11202882 DOI: 10.3390/foods13121822] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2024] [Revised: 06/04/2024] [Accepted: 06/07/2024] [Indexed: 06/28/2024] Open
Abstract
Multiple emulsions can dissolve some substances with different properties, such as hydrophilicity and lipophilicity, into different phases. They play an important role in protection, controlled release and targeted release of the encapsulated substances. However, it's poor stability has always been one of the main problems restricting its application in the food industry. For this reason, a heat-induced aggregate (HIA) of Maillard graft product of isomalto-oligosaccharides (IMO), as well as egg white protein (EWP), was used as hydrophilic emulsifier to improve the stability of W1/O/W2 emulsions. Moreover, gelatin was added into the internal aqueous phase (W1) to construct W1/O/W2 emulsion-gels system. The encapsulation efficiency of HIA-stabilized W1/O/W2 emulsions remained nearly unaltered, dropping by only 0.86%, significantly outperforming the conjugates and physical mixture of IMO and EWP in terms of encapsulation stability. The emulsion-gels system was constructed by adding 5% gelatin in the W1, and had the highest EE% and good salt and heat stability after 30 days of storage. This experiment provides guidance for improving the stability of W1/O/W2 emulsions system and its application in the package delivery of functional substances in the food field.
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Affiliation(s)
- Qianwen Zhao
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China; (Q.Z.); (C.L.); (C.C.); (L.G.); (J.L.); (L.G.); (S.H.); (Y.Y.)
| | - Cheng Lu
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China; (Q.Z.); (C.L.); (C.C.); (L.G.); (J.L.); (L.G.); (S.H.); (Y.Y.)
| | - Cuihua Chang
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China; (Q.Z.); (C.L.); (C.C.); (L.G.); (J.L.); (L.G.); (S.H.); (Y.Y.)
| | - Luping Gu
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China; (Q.Z.); (C.L.); (C.C.); (L.G.); (J.L.); (L.G.); (S.H.); (Y.Y.)
| | - Junhua Li
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China; (Q.Z.); (C.L.); (C.C.); (L.G.); (J.L.); (L.G.); (S.H.); (Y.Y.)
| | - Lulu Guo
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China; (Q.Z.); (C.L.); (C.C.); (L.G.); (J.L.); (L.G.); (S.H.); (Y.Y.)
| | - Shende Hu
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China; (Q.Z.); (C.L.); (C.C.); (L.G.); (J.L.); (L.G.); (S.H.); (Y.Y.)
| | - Zijian Huang
- College of Bioscience and Biotechnology, Hunan Agricultural University, Changsha 410128, China;
| | - Yanjun Yang
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China; (Q.Z.); (C.L.); (C.C.); (L.G.); (J.L.); (L.G.); (S.H.); (Y.Y.)
| | - Yujie Su
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China; (Q.Z.); (C.L.); (C.C.); (L.G.); (J.L.); (L.G.); (S.H.); (Y.Y.)
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Lee J, Kwak E, Kim HT, Jo YJ, Choi MJ. Influence of different electrolytes and oils on the stability of W 1/O/W 2 double emulsion during storage and in vitro digestion. Food Sci Biotechnol 2023; 32:1515-1529. [PMID: 37637838 PMCID: PMC10449744 DOI: 10.1007/s10068-023-01282-5] [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: 11/28/2022] [Revised: 01/24/2023] [Accepted: 02/10/2023] [Indexed: 03/01/2023] Open
Abstract
The aim of this study is to formulate a stable water-in-oil-in-water (W1/O/W2) double emulsion using different types of oils and electrolytes. W1/O was formulated with different electrolyte solutions (W1) dispersed in various oils (O) using polyglycerol polyricinoleate as a stabilizer. External aqueous phase was Tween-80 (W2), and W1/O dispersed in W2 was used. The emulsion containing NaCl or MgCl2 exhibited high encapsulation efficiency (EE) and maintained particle size. Regarding the oil type, the emulsion with MCT oil showed a small droplet size and a high viscosity and EE, presenting a stable droplet distribution in optical observation. The stability of emulsion containing NaCl was maintained during the in vitro digestion experiments. MCT oil, NaCl and MgCl2 have the potential to produce stable double emulsions for storage stability and in vitro digestion studies. The findings would be useful for preparing stable double emulsions used in the food and cosmetic industries.
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Affiliation(s)
- Jiseon Lee
- Carbohydrate Bioproduct Research Center, Sejong University, Seoul, 05006 Republic of Korea
| | - Eunji Kwak
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, 120 Neudong-ro, Seoul, 05029 Republic of Korea
| | - Hyo-Tae Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, 120 Neudong-ro, Seoul, 05029 Republic of Korea
| | - Yeon-Ji Jo
- Department of Food Processing and Distribution, Gangneung-Wonju National University, Gangneung, Gangwon 25457 Republic of Korea
| | - Mi-Jung Choi
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, 120 Neudong-ro, Seoul, 05029 Republic of Korea
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Lee J, Wi G, Choi MJ. The rheological properties and stability of gelled emulsions applying to κ-carrageenan and methyl cellulose as an animal fat replacement. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108243] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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Kwak E, Lee J, Jo YJ, Choi MJ. Effect of electrolytes in the water phase on the stability of W1/O/W2 double emulsions. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.129471] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Su Y, Lu C, Chang C, Li J, Sun Y, Zhang W, Gong L, Gu L, Yang Y. Preparation and characterization of W 1 /O/W 2 emulsions stabilized by glycated and heat-modified egg white proteins. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:5795-5807. [PMID: 35411595 DOI: 10.1002/jsfa.11929] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/14/2021] [Revised: 03/03/2022] [Accepted: 04/11/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND Water-in-oil-in-water (W1 /O/W2 ) emulsions stabilized by protein-carbohydrate complexes were prepared from an inner water phase (W1 ), an oil phase (O) and an outer water phase (W2 ). The complexes consisted of heat-induced aggregates (HIAs) of isomalto-oligosaccharide/egg white protein Maillard conjugates. The effects of polyglycerol ester of polyricinoleic acid (PGPR) concentration, HIA concentration, W1 -to-O volume ratio and W1 /O-to-W2 volume ratio on the properties of the W1 /O/W2 emulsions were systematically investigated. RESULTS At sufficiently high PGPR concentrations (>2%), the emulsions possess a high negative charge (≈-44 mV). The encapsulation efficiency of the emulsions, which was determined by incorporating a hydrophilic yellow dye in the inner water phase prior to homogenization, was relatively high (up to 93%) and did not change significantly during 14-day storage at 4 °C. All emulsions were fluids that exhibited shear thinning behavior. CONCLUSION Overall, this study shows that nature-derived emulsifiers can be used to create W1 /O/W2 emulsions suitable for application in the food industry. In addition, we provided a viable strategy to encapsulate water-soluble nutrients. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Yujie Su
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Cheng Lu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Cuihua Chang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Junhua Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Yujia Sun
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Wanqiu Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Lin Gong
- Hunan Engineering and Technology Research Center for Food Flavors and Flavorings, Jinshi, China
| | - Luping Gu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Yanjun Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
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Stability and rheological properties of water-in-oil (W/O) emulsions prepared with a soyasaponin-PGPR system. FUTURE FOODS 2021. [DOI: 10.1016/j.fufo.2021.100096] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022] Open
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Raviadaran R, Ng MH, Manickam S, Chandran D. Ultrasound-assisted water-in-palm oil nano-emulsion: Influence of polyglycerol polyricinoleate and NaCl on its stability. ULTRASONICS SONOCHEMISTRY 2019; 52:353-363. [PMID: 30555038 DOI: 10.1016/j.ultsonch.2018.12.012] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/16/2018] [Revised: 12/05/2018] [Accepted: 12/07/2018] [Indexed: 06/09/2023]
Abstract
This study aimed to formulate a stable palm oil-based water-in-oil (W/O) nano-emulsion. Emphasis was placed on the effects of polyglycerol polyricinoleate (PGPR), medium chain triglyceride (MCT), lecithin and sodium chloride (NaCl) addition towards the stability of nano-emulsion. Among the performed analyses were mean droplet diameter (MDD), dispersity index (DI), critical micelle concentration (CMC), lipid peroxidation, viscosity, sedimentation index (SI) and surface morphology. The most stable optimized palm oil-based W/O nano-emulsion was produced using 61.25 wt% of palm oil, 26.25 wt% of MCT, 2.5 wt% of PGPR and 10 wt% of water (0.5 M of NaCl). The MDD and DI of the obtained W/O nano-emulsion were 143.1 ± 8.8 and 0.131 ± 0.094, respectively. After 2 weeks, no sedimentation was observed in W/O nano-emulsion with MDD and DI were 151.2 ± 6.5 nm and 0.156 ± 0.025 respectively. This study clearly found that polyricinoleate non-polar fatty acids of PGPR bound to non-polar fatty acids of palm oil through van der Waals intermolecular forces. While, polyglycerol polar head of PGPR interacts with water molecules through hydrogen bonding, as well as by the bound glyceride units of palm oil. The addition of NaCl further reduced MDD by 70 nm and improved the stability of nano-emulsion through electrostatic and steric repulsions attributed to the dissociation of Na+ and Cl- ions. This study aids to widen the knowledge and interest on the utilization of palm oil for the generation of W/O nano-emulsion, as well as to better understand the interaction between palm oil and PGPR/NaCl in producing nano-emulsion.
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Affiliation(s)
- Revathi Raviadaran
- Department of Chemical and Environmental Engineering, Faculty of Engineering, University of Nottingham Malaysia Campus, Jalan Broga, 43500 Semenyih, Selangor Darul Ehsan, Malaysia; Malaysian Palm Oil Board (MPOB), 6 Persiaran Institusi, Bandar Baru Bangi, 43000 Kajang, Selangor, Malaysia
| | - Mei Han Ng
- Malaysian Palm Oil Board (MPOB), 6 Persiaran Institusi, Bandar Baru Bangi, 43000 Kajang, Selangor, Malaysia
| | - Sivakumar Manickam
- Department of Chemical and Environmental Engineering, Faculty of Engineering, University of Nottingham Malaysia Campus, Jalan Broga, 43500 Semenyih, Selangor Darul Ehsan, Malaysia.
| | - Davannendran Chandran
- Graphene & Advanced 2D Materials Research Group (GAMRG), School of Science and Technology, Sunway University, No. 5, Jalan Universiti, Bandar Sunway, 47500 Subang Jaya, Selangor, Malaysia
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Li Q, Dang L, Li S, Liu X, Guo Y, Lu C, Kou X, Wang Z. Preparation of α-Linolenic-Acid-Loaded Water-in-Oil-in-Water Microemulsion and Its Potential as a Fluorescent Delivery Carrier with a Free Label. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:13020-13030. [PMID: 30507107 DOI: 10.1021/acs.jafc.8b04678] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Our previous work has demonstrated that α-linolenic acid (ALA)-loaded oil-in-water (O/W) microemulsion could enhance ALA antioxidant capacity. Meanwhile, we also observed that synthesized microemulsion itself had fluorescence. In this work, we have prepared a multiple water-in-oil-in-water (W/O/W) microemulsion to further enhance ALA antioxidant capacity and activate this delivery carrier application potential with a free label. The compositions of primary water-in-oil (W/O) microemulsion were obtained using pseudo-ternary phase diagrams, and then W/O/W microemulsion was prepared adopting the "two-step heterotherm method". The conductivity of W/O/W microemulsion was measured to lie between 250.0 and 350.0 μs/cm. The spherical droplets with a mean particle diameter of 10.0-20.0 nm were confirmed by transmission electron microscopy and dynamic light scattering. Nuclear magnetic resonance confirmed that ALA diffused to the multiple water-oily interface simultaneously. In addition, the in vitro release and antioxidant capacity measurements of ALA-loaded W/O/W microemulsion concluded the sustained-release effect and excellent antioxidant capacity. The fluorescent intensity of W/O/W microemulsion was markedly increased in comparison to O/W microemulsion. The synthesized microemulsion could lead to important applications and have advantages of a label-free fluorescent carrier for optical imaging purposes.
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Affiliation(s)
- Qing Li
- School of Chemical Engineering and Technology , Tianjin University , Tianjin 300072 , People's Republic of China
| | - Leping Dang
- School of Chemical Engineering and Technology , Tianjin University , Tianjin 300072 , People's Republic of China
| | - Sen Li
- School of Chemical Engineering and Technology , Tianjin University , Tianjin 300072 , People's Republic of China
| | - Xiaoxue Liu
- School of Chemical Engineering and Technology , Tianjin University , Tianjin 300072 , People's Republic of China
| | - Yun Guo
- School of Chemical Engineering and Technology , Tianjin University , Tianjin 300072 , People's Republic of China
| | - Chao Lu
- School of Chemical Engineering and Technology , Tianjin University , Tianjin 300072 , People's Republic of China
| | - Xiaohong Kou
- School of Chemical Engineering and Technology , Tianjin University , Tianjin 300072 , People's Republic of China
| | - Zhanzhong Wang
- School of Chemical Engineering and Technology , Tianjin University , Tianjin 300072 , People's Republic of China
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