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Wang J, Lin M, Shi L, Zhao Y, Liu S, Liu Z, Lin R, Jin R, Weng W, Ren Z. Characteristics and stabilization of Pickering emulsions constructed using myosin from bighead carp (Aristichthys nobilis). Food Chem 2024; 456:140033. [PMID: 38870822 DOI: 10.1016/j.foodchem.2024.140033] [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: 04/12/2024] [Revised: 05/29/2024] [Accepted: 06/06/2024] [Indexed: 06/15/2024]
Abstract
Myosin from bighead carp (Aristichthys nobilis) as a main type of fish protein possesses a good emulsifying ability. However, whether bighead carp myosin (BCM) could construct stable Pickering emulsions is still unclear. Therefore, myosin particles and Pickering emulsions stabilized by bighead carp myosin (BCMPEs) were analyzed. The surface structure of BCM particles at 0.6 mol/L NaCl treatment was uniform and compact with a contact angle of 86.4 ± 2.7°, exhibiting the potential ability to construct O/W Pickering emulsions. The size and flocculation index (FI) of BCMPEs decreased with the increase in BCM concentrations of 1%-4% (w/v). Reversely, the size of BCMPEs increased with the increase in oil-water ratios. BCM particles could uniformly distribute at the oil-water interface to stabilize BCMPEs at a BCM concentration of 4% (w/v) and an oil-water ratio of 6:4 (v/v). This study could help explore fish proteins to construct Pickering emulsions for the deep processing of fish products.
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Affiliation(s)
- Jiafei Wang
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
| | - Min Lin
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
| | - Linfan Shi
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
| | - Yongqiang Zhao
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of The People's Republic of China, National R&D Center for Aquatic Product Processing, South China Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China
| | - Shuji Liu
- Fisheries Research Institute of Fujian, Key Laboratory of Cultivation and High-value Utilization of Marine Organisms in Fujian Province, Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resource, Xiamen 361013, China
| | - Zhiyu Liu
- Fisheries Research Institute of Fujian, Key Laboratory of Cultivation and High-value Utilization of Marine Organisms in Fujian Province, Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resource, Xiamen 361013, China
| | - Rong Lin
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
| | - Ritian Jin
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
| | - Wuyin Weng
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
| | - Zhongyang Ren
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China.
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2
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Guida C, Aguiar AC, Magalhães AER, Soares MG, Cunha RL. Impact of ultrasound process on cassava starch nanoparticles and Pickering emulsions stability. Food Res Int 2024; 192:114810. [PMID: 39147505 DOI: 10.1016/j.foodres.2024.114810] [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: 01/31/2024] [Revised: 06/22/2024] [Accepted: 07/21/2024] [Indexed: 08/17/2024]
Abstract
Using green techniques to convert native starches into nanoparticles is an interesting approach to producing stabilizers for Pickering emulsions, aiming at highly stable emulsions in clean label products. Nanoprecipitation was used to prepare the Pickering starch nanoparticles, while ultrasound technique has been used to modulate the size of these nanoparticles at the same time as the emulsion was developed. Thus, the main objective of this study was to evaluate the stabilizing effect of cassava starch nanoparticles (SNP) produced by the nanoprecipitation technique combined with ultrasound treatment carried out in the presence of water and oil (more hydrophobic physicochemical environment), different from previous studies that carry out the mechanical treatment only in the presence of water. The results showed that the increased ultrasound energy input could reduce particle size (117.58 to 55.75 nm) and polydispersity (0.958 to 0.547) in aqueous dispersions. Subsequently, Pickering emulsions stabilized by SNPs showed that increasing emulsification (ultrasonication) time led to smaller droplet sizes and monomodal size distribution. Despite flocculation, long-term ultrasonication (6 and 9 min) caused little variation in the droplet size after 7 days of storage. The cavitation effects favored the interaction between oil droplets through weak attraction forces and particle sharing, favoring the Pickering stabilization against droplet coalescence. Our results show the potential to use only physical modifications to obtain nanoparticles that can produce coalescence-stable emulsions that are environmentally friendly.
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Affiliation(s)
- Carolina Guida
- Department of Food Engineering and Technology, Faculty of Food Engineering, University of Campinas, UNICAMP, CEP: 13083-862, Campinas, SP, Brazil
| | - Ana Carolina Aguiar
- Department of Food Science and Technology, Luiz de Queiroz College of Agriculture, University of São Paulo, CEP: 13418-900, Piracicaba, SP, Brazil
| | - Ana Elisa Ramos Magalhães
- Department of Food Engineering and Technology, Faculty of Food Engineering, University of Campinas, UNICAMP, CEP: 13083-862, Campinas, SP, Brazil
| | - Marcelo Gomes Soares
- Department of Food Engineering and Technology, Faculty of Food Engineering, University of Campinas, UNICAMP, CEP: 13083-862, Campinas, SP, Brazil
| | - Rosiane Lopes Cunha
- Department of Food Engineering and Technology, Faculty of Food Engineering, University of Campinas, UNICAMP, CEP: 13083-862, Campinas, SP, Brazil.
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3
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Tyowua AT, Harbottle D, Binks BP. 3D printing of Pickering emulsions, Pickering foams and capillary suspensions - A review of stabilization, rheology and applications. Adv Colloid Interface Sci 2024; 332:103274. [PMID: 39159542 DOI: 10.1016/j.cis.2024.103274] [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: 06/17/2023] [Revised: 07/11/2024] [Accepted: 08/05/2024] [Indexed: 08/21/2024]
Abstract
Pickering emulsions and foams as well as capillary suspensions are becoming increasingly more popular as inks for 3D printing. However, a lack of understanding of the bulk rheological properties needed for their application in 3D printing is potentially stifling growth in the area, hence the timeliness of this review. Herein, we review the stability and bulk rheology of these materials as well as the applications of their 3D-printed products. By highlighting how the bulk rheology is tuned, and specifically the inks storage modulus, yield stress and critical balance between the two, we present a rheological performance map showing regions where good prints and slumps are observed thus providing clear guidance for future ink formulations. To further advance this field, we also suggest standard experimental protocols for characterizing the bulk rheology of the three types of ink: capillary suspension, Pickering emulsion and Pickering foam for 3D printing by direct ink writing.
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Affiliation(s)
- Andrew T Tyowua
- Applied Colloid Science and Cosmeceutical Group, Department of Chemistry, Benue State University, PMB, 102119, Makurdi, Nigeria; School of Chemical Engineering, University of Birmingham, Edgbaston, B15 2TT, UK.
| | - David Harbottle
- School of Chemical and Process Engineering, University of Leeds, Leeds. LS2 9JT. UK
| | - Bernard P Binks
- Department of Chemistry, University of Hull, Hull. HU6 7RX. UK
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Xiao M, Li S, Xiong L, Duan J, Chen X, Luo X, Wang D, Zou L, Li J, Hu Y, Zhang J. Pickering emulsion gel of polyunsaturated fatty acid-rich oils stabilized by zein-tannic acid green nanoparticles for storage and oxidation stability enhancement. J Colloid Interface Sci 2024; 675:646-659. [PMID: 38991279 DOI: 10.1016/j.jcis.2024.06.190] [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: 02/23/2024] [Revised: 06/20/2024] [Accepted: 06/24/2024] [Indexed: 07/13/2024]
Abstract
HYPOTHESIS Poor storage stability and oxidative deterioration are the common drawbacks of edible oils rich in polyunsaturated fatty acids (PUFAs). We hypothesized that the natural zein/tannic acid self-assembly nanoparticles (ZT NPs) could be employed as stabilizers to anchor at the oil-water interface, thus constructing Pickering emulsion gel (PKEG) system for three types of PUFA-rich oils, soybean oil (SO), fish oil (FO) and cod liver oil (CLO), to improve the storage and oxidation stability. EXPERIMENTS ZT NPs were prepared by the anti-solvent coprecipitation method, and the three-phase contact angle, FT-IR, and XRD were mainly characterized. To observe the shell-core structure and oil-water interface details of SO/FO/CLO PKEGs by confocal laser scanning microscope and cryo-scanning electron microscope. Accelerated oxidation of FO was performed to assess the protective effect of PKEG on lipids. FINDINGS The SO, FO, and CLO PKEGs stabilized by 2 % ZT NPs, with oil fraction (φ = 0.5-0.6), were obtained. PKEGs show high viscoelasticity, clear shell-core structure spatial network structure, and ideal storage stability. Under accelerated oxidation, the degree of oxidative rancidity of FO PKEG was obviously lower than that of free FO. Overall, this work opens up new possibilities for using natural PKEG to prevent oxidative deterioration and prolong the shelf-life of PUFA-rich oils.
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Affiliation(s)
- Meng Xiao
- State Key Laboratory of Southwestern Chinese Medicine Resources, Pharmacy School, Chengdu University of Traditional Chinese Medicine, Chengdu, China
| | - Shuyao Li
- State Key Laboratory of Southwestern Chinese Medicine Resources, Pharmacy School, Chengdu University of Traditional Chinese Medicine, Chengdu, China; Key Laboratory of Coarse Cereal Processing of Ministry of Agriculture and Rural Affairs, School of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Li Xiong
- State Key Laboratory of Southwestern Chinese Medicine Resources, Pharmacy School, Chengdu University of Traditional Chinese Medicine, Chengdu, China
| | - Jia Duan
- State Key Laboratory of Southwestern Chinese Medicine Resources, Pharmacy School, Chengdu University of Traditional Chinese Medicine, Chengdu, China
| | - Xiaozhuo Chen
- State Key Laboratory of Southwestern Chinese Medicine Resources, Pharmacy School, Chengdu University of Traditional Chinese Medicine, Chengdu, China
| | - Xiao Luo
- NMPA Key Laboratory for Quality Monitoring and Evaluation of Traditional Chinese Medicine (Chinese Materia Medica), Chengdu, China
| | - Di Wang
- State Key Laboratory of Southwestern Chinese Medicine Resources, Pharmacy School, Chengdu University of Traditional Chinese Medicine, Chengdu, China
| | - Liang Zou
- Key Laboratory of Coarse Cereal Processing of Ministry of Agriculture and Rural Affairs, School of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Jingjing Li
- Department of Rehabilitation Sciences, Faculty of Health and Social Sciences, Hong Kong Polytechnic University, Hong Kong S.A.R., China.
| | - Yichen Hu
- Key Laboratory of Coarse Cereal Processing of Ministry of Agriculture and Rural Affairs, School of Food and Biological Engineering, Chengdu University, Chengdu, China.
| | - Jinming Zhang
- State Key Laboratory of Southwestern Chinese Medicine Resources, Pharmacy School, Chengdu University of Traditional Chinese Medicine, Chengdu, China.
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5
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Zhao M, Li F, Li H, Lin Q, Zhou X, Wu X, Wu W. Effects of rice bran rancidity on the interfacial adsorption properties of rice bran protein fibril aggregates and stability of high internal phase Pickering emulsions. Food Chem 2024; 443:138611. [PMID: 38309025 DOI: 10.1016/j.foodchem.2024.138611] [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: 10/27/2023] [Revised: 01/15/2024] [Accepted: 01/26/2024] [Indexed: 02/05/2024]
Abstract
The effects of rice bran rancidity-induced protein oxidation and heating time on the stability of rice bran protein fibril aggregates (RBPFA)-high internal phase Pickering emulsions (HIPPEs) were investigated. The optimal conditions for RBPFA-HIPPEs were 8 mg/mL RBPFA with an oil phase volume fraction of 75 %. Moderate oxidation (rice bran stored for 3 d) and moderate heating (8 h) enhanced the wettability, flexibility, diffusion rate, and adsorption rate of RBPFA, meanwhile, the rheological properties of RBPFA-HIPPEs increased. RBPFA-HIPPEs could be stably stored for 50 d at 25 °C. Moderate oxidized and moderate heated RBPFA-stabilized HIPPEs could remain stable after heat treatment and could be re-prepared after freeze-thaw (3 cycles). Additionally, the stability of RBPFA-HIPPEs was significantly related to the structural characteristics and interfacial properties of RBPFA. Overall, moderate oxidation and moderate heating enhanced the storage, thermal, and freeze-thaw stability of RBPFA-HIPPEs by improving the interfacial properties of RBPFA.
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Affiliation(s)
- Mengmeng Zhao
- Faculty of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
| | - Fang Li
- Faculty of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
| | - Helin Li
- Faculty of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
| | - Qinlu Lin
- Faculty of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
| | - Xiaoling Zhou
- Chen Keming Food Manufacturing Co., Ltd, Changsha, Hunan 414000, China
| | - Xiaojuan Wu
- Faculty of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China.
| | - Wei Wu
- Faculty of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China.
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6
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Pandita G, de Souza CK, Gonçalves MJ, Jasińska JM, Jamróz E, Roy S. Recent progress on Pickering emulsion stabilized essential oil added biopolymer-based film for food packaging applications: A review. Int J Biol Macromol 2024; 269:132067. [PMID: 38710257 DOI: 10.1016/j.ijbiomac.2024.132067] [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: 01/04/2024] [Revised: 04/20/2024] [Accepted: 05/01/2024] [Indexed: 05/08/2024]
Abstract
Nowadays food safety and protection are a growing concern for food producers and food industry. The stability of food-grade materials is key in food processing and shelf life. Pickering emulsions (PEs) have gained significant attention in food regimes owing to their stability enhancement of food specimens. PE can be developed by high and low-energy methods. The use of PE in the food sector is completely safe as it uses solid biodegradable particles to stabilize the oil in water and it also acts as an excellent carrier of essential oils (EOs). EOs are useful functional ingredients, the inclusion of EOs in the packaging film or coating formulation significantly helps in the improvement of the shelf life of the packed food item. The highly volatile nature, limited solubility and ease of oxidation in light of EOs restricts their direct use in packaging. In this context, the use of PEs of EOs is suitable to overcome most of the challenges, Therefore, recently there have been many papers published on PEs of EOs including active packaging film and coatings and the obtained results are promising. The current review amalgamates these studies to inform about the chemistry of PEs followed by types of stabilizers, factors affecting the stability and different high and low-energy manufacturing methods. Finally, the review summarizes the recent advancement in PEs-added packaging film and their application in the enhancement of shelf life of food.
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Affiliation(s)
- Ghumika Pandita
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab 144411, India
| | | | | | - Joanna Maria Jasińska
- Department of Chemistry, University of Agriculture, Balicka 122, PL-30-149 Kraków, Poland
| | - Ewelina Jamróz
- Department of Chemistry, University of Agriculture, Balicka 122, PL-30-149 Kraków, Poland; Department of Product Packaging, Cracow University of Economics, Rakowicka 27, PL-31-510 Kraków, Poland
| | - Swarup Roy
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab 144411, India.
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7
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Yang S, Ban Z, Jin L, Chen C, Li L, Yi G, Abdollahi M, Liu L. Polyvinyl alcohol films incorporated with clove essential oil emulsions stabilized by soy protein isolate-derived amyloid fibrils: Fabrication, characterization, and its application for active packaging. Food Chem 2024; 440:138245. [PMID: 38159320 DOI: 10.1016/j.foodchem.2023.138245] [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: 09/05/2023] [Revised: 12/12/2023] [Accepted: 12/19/2023] [Indexed: 01/03/2024]
Abstract
This study aimed to prepare a novel emulsion film with high stability, using soy protein-derived amyloid fibrils (SAFs) as an emulsifier incorporating clove essential oil (CEO) as the active component, and the polyvinyl alcohol (PVA) matrix to stabilize the system. The results demonstrated that SAFs can successfully stabilize CEO. Emulsion prepared by SAFS and CEO (SAC) exhibited a small droplet size and better dispersibility compared with SPI and CEO (SC) emulsion. According to FT-IR results, PVA addition increased the hydrogen bond interactions among emulsion film components, thus further reinforcing the protein matrix, increasing the tensile strength (TS) (41.18 MPa) and elongation at break (E) (121.62 %) of the films. The uniform appearance of SAC-PVA (SACP) emulsion films was confirmed by SEM images. Furthermore, SACP emulsion films show distinctive barrier properties, optical properties, and outstanding antioxidant properties. Finally, emulsion films exhibited excellent preservation of strawberries, resulting in an effective decline of the decay rate.
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Affiliation(s)
- Suhua Yang
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Zhejiang Provincial Key Laboratory of Chemical and Biological Processing Technology of Farm Products, Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, Hangzhou 310023, China
| | - Zhaojun Ban
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Zhejiang Provincial Key Laboratory of Chemical and Biological Processing Technology of Farm Products, Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, Hangzhou 310023, China
| | - Linxuan Jin
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Zhejiang Provincial Key Laboratory of Chemical and Biological Processing Technology of Farm Products, Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, Hangzhou 310023, China
| | - Cunkun Chen
- Institute of Agricultural Products Preservation and Processing Technology (National Engineering Technology Research Center for Preservation of Agriculture Product), Tianjin Academy of Agricultural Sciences, Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, Ministry of Agriculture of the People's Republic of China, Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, Tianjin 300384, China
| | - Li Li
- Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Guohui Yi
- Public Research Center, Hainan Medical University, Haikou 571199, China
| | - Mehdi Abdollahi
- Department of Life Sciences-Food and Nutrition Science, Chalmers University of Technology, SE 412 96 Gothenburg, Sweden
| | - Lingling Liu
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Zhejiang Provincial Key Laboratory of Chemical and Biological Processing Technology of Farm Products, Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, Hangzhou 310023, China.
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8
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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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9
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Mensah EO, Alqubelat RS, Menzorova YA, Minin AS, Mironov MA. Effective pickering emulsifiers based on submicron carboxymethyl cellulose/chitosan polymer particles. Colloids Surf B Biointerfaces 2024; 236:113827. [PMID: 38430830 DOI: 10.1016/j.colsurfb.2024.113827] [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: 10/01/2023] [Revised: 02/22/2024] [Accepted: 02/27/2024] [Indexed: 03/05/2024]
Abstract
In this study, cross-linked carboxymethyl cellulose/chitosan submicron particles were employed to facilitate the stabilization of Pickering emulsion. The polymer particles were prepared using the polyelectrolyte self-assembly method in conjunction with isocyanide based multicomponent reactions and the characteristics were obtained using: nuclear magnetic resonance, Fourier-transform infrared spectroscopy and dynamic light scattering. Atomic force microscopy revealed the heterogeneous structure of the resulting submicron particles with domains of 20-30 nm in size. The average diameter was found to be in the range of 229-378 nm and they were found to be suitable for the fabrication of oil/water Pickering emulsion when proceeded via the homogenization method followed by sonication. The results obtained revealed that carboxymethyl cellulose/chitosan particles significantly stabilized the droplets at the oil/water interface. Even at low particle concentrations of 0.3 g/L (which is close to that of low molecular weight surfactants) stable Pickering emulsions have been obtained. Additionally, the resulting emulsions showed a high level of stability with regard to changes in pH, temperature and ionic strength. The natural alkaloid piperine was used as a model compound to load the resulting particles, which possessed encapsulation efficiency of 90.6±0.4%. Furthermore, the in vitro release profile of piperine from the Pickering emulsion revealed a much-controlled release in both acidic and neutral media as compared to the unformulated piperine. Additional findings in this work revealed important information on the application of carboxymethyl cellulose/chitosan submicron particles as Pickering stabilizers for creation of new delivery systems.
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Affiliation(s)
- Emmanuel O Mensah
- Department of Technology for Organic Synthesis, Ural Federal University, Mira st. 19, Ekaterinburg 620002, Russian Federation
| | - Rita S Alqubelat
- Department of Technology for Organic Synthesis, Ural Federal University, Mira st. 19, Ekaterinburg 620002, Russian Federation
| | - Yaroslava A Menzorova
- Department of Technology for Organic Synthesis, Ural Federal University, Mira st. 19, Ekaterinburg 620002, Russian Federation
| | - Artem S Minin
- M.N. Mikheev Institute of Metal Physics of the Ural Branch of the Russian Academy of Sciences, S.Kovalevskaya st., 18, Ekaterinburg 620108, Russian Federation
| | - Maxim A Mironov
- Department of Technology for Organic Synthesis, Ural Federal University, Mira st. 19, Ekaterinburg 620002, Russian Federation.
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10
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Hennebelle M, Villeneuve P, Durand E, Lecomte J, van Duynhoven J, Meynier A, Yesiltas B, Jacobsen C, Berton-Carabin C. Lipid oxidation in emulsions: New insights from the past two decades. Prog Lipid Res 2024; 94:101275. [PMID: 38280491 DOI: 10.1016/j.plipres.2024.101275] [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: 10/23/2023] [Revised: 01/19/2024] [Accepted: 01/22/2024] [Indexed: 01/29/2024]
Abstract
Lipid oxidation constitutes the main source of degradation of lipid-rich foods, including food emulsions. The complexity of the reactions at play combined with the increased demand from consumers for less processed and more natural foods result in additional challenges in controlling this phenomenon. This review provides an overview of the insights acquired over the past two decades on the understanding of lipid oxidation in oil-in-water (O/W) emulsions. After introducing the general structure of O/W emulsions and the classical mechanisms of lipid oxidation, the contribution of less studied oxidation products and the spatiotemporal resolution of these reactions will be discussed. We then highlight the impact of emulsion formulation on the mechanisms, taking into consideration the new trends in terms of emulsifiers as well as their own sensitivity to oxidation. Finally, novel antioxidant strategies that have emerged to meet the recent consumer's demand will be detailed. In an era defined by the pursuit of healthier, more natural, and sustainable food choices, a comprehensive understanding of lipid oxidation in emulsions is not only an academic quest, but also a crucial step towards meeting the evolving expectations of consumers and ensuring the quality and stability of lipid-rich food products.
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Affiliation(s)
- Marie Hennebelle
- Laboratory of Food Chemistry, Department of Agrotechnology and Food Sciences, Wageningen University, Wageningen, Netherlands.
| | - Pierre Villeneuve
- CIRAD, UMR Qualisud, Montpellier F34398, France; Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Erwann Durand
- CIRAD, UMR Qualisud, Montpellier F34398, France; Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Jérôme Lecomte
- CIRAD, UMR Qualisud, Montpellier F34398, France; Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - John van Duynhoven
- Laboratory of Biophysics, Wageningen University & Research, Wageningen, the Netherlands; Unilever Food Innovation Centre, Wageningen, the Netherlands
| | | | - Betül Yesiltas
- Research group for Bioactives - Analysis and Application, Technical University of Denmark, National Food Institute, Kgs. Lyngby DK-2800, Denmark
| | - Charlotte Jacobsen
- Research group for Bioactives - Analysis and Application, Technical University of Denmark, National Food Institute, Kgs. Lyngby DK-2800, Denmark
| | - Claire Berton-Carabin
- INRAE, UR BIA, Nantes 44300, France; Laboratory of Food Process Engineering, Department of Agrotechnology and Food Sciences, Wageningen University, Wageningen, Netherlands
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11
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Naji-Tabasi S, Shakeri MS, Modiri-Dovom A, Shahbazizadeh S. Investigating Baneh ( Pistacia atlantica) gum properties and applying its particles for stabilizing Pickering emulsions. Food Chem X 2024; 21:101111. [PMID: 38298356 PMCID: PMC10828642 DOI: 10.1016/j.fochx.2023.101111] [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: 07/29/2023] [Revised: 12/18/2023] [Accepted: 12/30/2023] [Indexed: 02/02/2024] Open
Abstract
The purpose of this research was to investigate Baneh gum (BG) properties and prepare Pickering emulsion stabilized by BG particles at different concentrations (0.1, 0.3, 0.5, and 0.7 % (w/w)). Average size of the particles was 948 nm, and the SEM images confirmed the presence of the particles. Surface and interfacial tension of the BG particles were 48.39 and 15.36 (mN/m), respectively. Contact angle of water- and oil-BG particles was 99° and 42.68°, respectively, which can stabilize oil-in-water emulsions. Increment of the Pickering particles concentration decreased the size of the emulsion droplets and increased the emulsion stability (p ≤ 0.05). The size of emulsion droplets was in the range of 1.65-1.76 μm and the highest zeta potential value was obtained by 0.7 % (w/w) BG particles (-30.02 mV). It can be concluded that increasing BG particles to 0.7 % resulted in creating the most stable emulsion.
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Affiliation(s)
- Sara Naji-Tabasi
- Department of Food Biotechnology, Research Institute of Food Science and Technology (RIFST), PO Box 91895-157, 356 Mashhad, Iran
| | - Monir-sadat Shakeri
- Department of Food Biotechnology, Research Institute of Food Science and Technology (RIFST), PO Box 91895-157, 356 Mashhad, Iran
| | - Atena Modiri-Dovom
- Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), PO Box 91895-157, 356 Mashhad, Iran
| | - Saeedeh Shahbazizadeh
- Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), PO Box 91895-157, 356 Mashhad, Iran
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12
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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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13
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Zhao G, Li Y, Zhen W, Gao J, Gu Y, Hong B, Han X, Zhao S, Pera-Titus M. Enhanced Biphasic Reactions in Amphiphilic Silica Mesopores. THE JOURNAL OF PHYSICAL CHEMISTRY. C, NANOMATERIALS AND INTERFACES 2024; 128:1644-1653. [PMID: 38322775 PMCID: PMC10839897 DOI: 10.1021/acs.jpcc.3c07477] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/12/2023] [Revised: 12/21/2023] [Accepted: 01/02/2024] [Indexed: 02/08/2024]
Abstract
In this study, we investigated the effect of the pore volume and mesopore size of surface-active catalytic organosilicas on the genesis of particle-stabilized (Pickering) emulsions for the dodecanal/ethylene glycol system and their reactivity for the acid-catalyzed biphasic acetalization reaction. To this aim, we functionalized a series of fumed silica superparticles (size 100-300 nm) displaying an average mesopore size in the range of 11-14 nm and variable mesopore volume, with a similar surface density of octyl and propylsulfonic acid groups. The modified silica superparticles were characterized in detail using different techniques, including acid-base titration, thermogravimetric analysis, TEM, and dynamic light scattering. The pore volume of the particles impacts their self-assembly and coverage at the dodecanal/ethylene glycol (DA/EG) interface. This affects the stability and the average droplet size of emulsions and conditions of the available interfacial surface area for reaction. The maximum DA-EG productivity is observed for A200 super-SiNPs with a pore volume of 0.39 cm3·g-1 with an interfacial coverage by particles lower than 1 (i.e., submonolayer). Using dissipative particle dynamics and all-atom grand canonical Monte Carlo simulations, we unveil a stabilizing role of the pore volume of porous silica superparticles for generating emulsions and local micromixing of immiscible dodecanal and ethylene glycol, allowing fast and efficient solvent-free acetalization in the presence of Pickering emulsions. The micromixing level is interrelated to the adsorption energy of self-assembled particles at the DA/EG interface.
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Affiliation(s)
- Guolin Zhao
- Eco-Efficient
Products and Processes Laboratory (E2P2L), UMI 3464 CNRS − Solvay, 3966 Jin Du Road, Xin Zhuang Ind. Zone, Shanghai 201108, China
- State
Key Laboratory of Chemical Engineering, East China University of Science and Technology, Shanghai 200237, China
| | - Yao Li
- Eco-Efficient
Products and Processes Laboratory (E2P2L), UMI 3464 CNRS − Solvay, 3966 Jin Du Road, Xin Zhuang Ind. Zone, Shanghai 201108, China
- State
Key Laboratory of Chemical Engineering, East China University of Science and Technology, Shanghai 200237, China
| | - Wen Zhen
- School
of Chemistry and Chemical Engineering, Guangxi
University, Nanning 530004, China
| | - Jie Gao
- Eco-Efficient
Products and Processes Laboratory (E2P2L), UMI 3464 CNRS − Solvay, 3966 Jin Du Road, Xin Zhuang Ind. Zone, Shanghai 201108, China
| | - Yunjiao Gu
- Eco-Efficient
Products and Processes Laboratory (E2P2L), UMI 3464 CNRS − Solvay, 3966 Jin Du Road, Xin Zhuang Ind. Zone, Shanghai 201108, China
| | - Bing Hong
- Eco-Efficient
Products and Processes Laboratory (E2P2L), UMI 3464 CNRS − Solvay, 3966 Jin Du Road, Xin Zhuang Ind. Zone, Shanghai 201108, China
| | - Xia Han
- State
Key Laboratory of Chemical Engineering, East China University of Science and Technology, Shanghai 200237, China
| | - Shuangliang Zhao
- State
Key Laboratory of Chemical Engineering, East China University of Science and Technology, Shanghai 200237, China
- School
of Chemistry and Chemical Engineering, Guangxi
University, Nanning 530004, China
| | - Marc Pera-Titus
- Eco-Efficient
Products and Processes Laboratory (E2P2L), UMI 3464 CNRS − Solvay, 3966 Jin Du Road, Xin Zhuang Ind. Zone, Shanghai 201108, China
- Cardiff
Catalysis Institute, School of Chemistry, Cardiff University, Main Building, Park Place, Cardiff CF10 3AT, U.K.
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14
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Huang Y, Lin J, Shen B, Zheng C, Huang B, Zou J, Zhang G, Fei P. Chlorogenic acid-chitosan copolymers: Synthesis, characterization and application in O/W emulsions for enhanced β-carotene stability. Int J Biol Macromol 2024; 254:127839. [PMID: 37931860 DOI: 10.1016/j.ijbiomac.2023.127839] [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: 07/05/2023] [Revised: 10/15/2023] [Accepted: 10/31/2023] [Indexed: 11/08/2023]
Abstract
In this study, chlorogenic acid-chitosan (CA-CS) copolymers were prepared with varying Chitosan (CS): chlorogenic acid (CA)ratios and characterized for their water solubility, antioxidant capacity, and emulsions stability. Results showed that CA-CS samples exhibited up to 90.5 % increase in DPPH scavenging efficiency and 20 % increase in hydroxyl radical scavenging efficiency compared to CS alone. CA-CS copolymers used to stabilize oil in water (O/W) emulsions, which were evaluated for their potential in encapsulating and protecting β-carotene. Microscopic observations revealed homogeneous spherical droplets in stable emulsions, suggesting effective interfacial structures. The selected CA-CS-stabilized O/W emulsions demonstrated encapsulation efficiencies of 74.8 % and 75.26 % for β-carotene. The CA-CS stabilized O/W emulsions provided the most effective protection against β-carotene degradation under UV exposure, retaining over 80 % of β-carotene content after 12 h of testing. These findings indicate that CA-CS-based O/W emulsions show promise as carriers and protectors for bioactive compounds, due to their improved antioxidant capacity, emulsions stability, and protection against degradation.
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Affiliation(s)
- Yufan Huang
- The Engineering Technological Center of Mushroom Industry, School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou 363000, PR China
| | - Jiaofen Lin
- Department of Biotechnology, Xiamen Ocean Vocation College, Xiamen, Fujian 361000, PR China; Xiamen Key Laboratory of Intelligent Fishery, Fujian, Xiamen 361100, PR China
| | - Bihua Shen
- Key Laboratory of Modern Analytical Science and Separation Technology, College of Chemistry, Chemical Engineering and Environment, Minnan Normal University, Zhangzhou 363000, PR China
| | - Chenmin Zheng
- The Engineering Technological Center of Mushroom Industry, School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou 363000, PR China
| | - Bingqing Huang
- The Engineering Technological Center of Mushroom Industry, School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou 363000, PR China
| | - Jinmei Zou
- The Engineering Technological Center of Mushroom Industry, School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou 363000, PR China
| | - Guoguang Zhang
- The Engineering Technological Center of Mushroom Industry, School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou 363000, PR China.
| | - Peng Fei
- The Engineering Technological Center of Mushroom Industry, School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou 363000, PR China.
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15
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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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16
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Schmid T, Leue-Rüegg R, Müller N. Heat and shear stability of particle stabilised foams for application in gluten-free bread. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:2772-2781. [PMID: 37711581 PMCID: PMC10497492 DOI: 10.1007/s13197-023-05794-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Revised: 05/17/2023] [Accepted: 06/12/2023] [Indexed: 09/16/2023]
Abstract
Bread forms an integral part of the daily diet in many cultures worldwide. At the same time, a significant number of people try to avoid wheat-based products for either health reasons or due to personal preferences. The absence of a protein network in gluten free bread affects its structure, taste, texture and shelf-life. This paper suggests a technological solution to this issue that uses a pre-foamed mass of gluten free raw materials which is mixed with the bread's ingredients, then kneaded and baked to form a high quality gluten free bread. To survive the high shear stresses during kneading and temperature increase during baking, the foam requires exceptional stability. This stability was achieved through particle stabilisation of the bubble interfaces. Both of the tested foams (with and without particles) exhibited thermal stability up to 80 °C. However, resistance to shear stresses was higher in the particle stabilised foams. Of all the tested particles, linseed press cake and banana powder led to the best results. In conclusion, particle stabilised foams seem very well suited to applications in gluten free baked goods. Further application potential is seen for vegan foamed desserts.
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Affiliation(s)
- T. Schmid
- Zurich University of Applied Science (ZHAW), Einsiedlerstrasse 34, 8820 Wädenswil, Switzerland
| | - R. Leue-Rüegg
- Zurich University of Applied Science (ZHAW), Einsiedlerstrasse 34, 8820 Wädenswil, Switzerland
| | - N. Müller
- Zurich University of Applied Science (ZHAW), Einsiedlerstrasse 34, 8820 Wädenswil, Switzerland
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17
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Zhao D, Li Z, Xia J, Kang Y, Sun P, Xiao Z, Niu Y. Research progress of starch as microencapsulated wall material. Carbohydr Polym 2023; 318:121118. [PMID: 37479436 DOI: 10.1016/j.carbpol.2023.121118] [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: 04/21/2023] [Revised: 06/08/2023] [Accepted: 06/09/2023] [Indexed: 07/23/2023]
Abstract
Starch is non-toxic, low cost, and possesses good biocompatibility and biodegradability. As a natural polymer material, starch is an ideal choice for microcapsule wall materials. Starch-based microcapsules have a wide range of applications and application prospects in fields such as food, pharmaceuticals, cosmetics, and others. This paper firstly reviews the commonly used wall materials and preparation methods of starch-based microcapsules. Then the effect of starch wall materials on microcapsule properties is introduced in detail. It is expected to provide researchers with design inspiration and ideas for the development of starch-based microcapsules. Next the applications of starch-based microcapsules in various fields are presented. Finally, the future trends of starch-based microcapsules are discussed. Molecular simulation, green chemistry, and solutions to the main problems faced by resistant starch microcapsules may be the future research trends of starch-based microcapsules.
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Affiliation(s)
- Di Zhao
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, No. 100 Haiquan Road, Shanghai 201418, China.
| | - Zhibin Li
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, No. 100 Haiquan Road, Shanghai 201418, China
| | - Jiayi Xia
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, No. 100 Haiquan Road, Shanghai 201418, China
| | - Yanxiang Kang
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, No. 100 Haiquan Road, Shanghai 201418, China
| | - Pingli Sun
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, No. 100 Haiquan Road, Shanghai 201418, China
| | - Zuobing Xiao
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, No. 100 Haiquan Road, Shanghai 201418, China; School of Agriculture and Biology, Shanghai Jiaotong University, No. 800 Dongchuan Road, Shanghai 200240, China
| | - Yunwei Niu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, No. 100 Haiquan Road, Shanghai 201418, China.
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18
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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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19
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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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20
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A “smart-sensing” bactericidal protein-based Pickering emulsion. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2023.111491] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/05/2023]
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21
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Ji C, Wang Y. Nanocellulose-stabilized Pickering emulsions: Fabrication, stabilization, and food applications. Adv Colloid Interface Sci 2023; 318:102970. [PMID: 37523998 DOI: 10.1016/j.cis.2023.102970] [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: 03/08/2023] [Revised: 06/13/2023] [Accepted: 07/25/2023] [Indexed: 08/02/2023]
Abstract
Pickering emulsions have been widely studied due to their good stability and potential applications. Nanocellulose including cellulose nanocrystals (CNCs), cellulose nanofibrils (CNFs), and bacterial cellulose nanofibrils (BCNFs) has emerged as sustainable stabilizers/emulsifiers in food-related Pickering emulsions due to their favorable properties such as renewability, low toxicity, amphiphilicity, biocompatibility, and high aspect ratio. Nanocellulose can be widely obtained from different sources and extraction methods and can effectively stabilize Pickering emulsions via the irreversible adsorption onto oil-water interface. The synergistic effects of nanocellulose and other substances can further enhance the interfacial networks. The nanocellulose-based Pickering emulsions have potential food-related applications in delivery systems, food packaging materials, and fat substitutes. Nanocellulose-based Pickering emulsions as 3D printing inks exhibit good injectable and gelling properties and are promising to print spatial architectures. In the future, the utilization of biomass waste and the development of "green" and facile extraction methods for nanocellulose production deserve more attention. The stability of nanocellulose-based Pickering emulsions in multi-component food systems and at various conditions is an utmost challenge. Moreover, the case-by-case studies on the potential safety issues of nanocellulose-based Pickering emulsions need to be carried out with the standardized assessment procedures. In this review, we highlight key fundamental work and recent reports on nanocellulose-based Pickering emulsion systems. The sources and extraction of nanocellulose and the fabrication of nanocellulose-based Pickering emulsions are briefly summarized. Furthermore, the synergistic stability and food-related applications of nanocellulose-stabilized Pickering emulsions are spotlighted.
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Affiliation(s)
- Chuye Ji
- Department of Food Science and Agricultural Chemistry, McGill University, Ste Anne de Bellevue, Quebec H9X 3V9, Canada
| | - Yixiang Wang
- Department of Food Science and Agricultural Chemistry, McGill University, Ste Anne de Bellevue, Quebec H9X 3V9, Canada.
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22
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Zhang B, Wang Y, Lu R. Pickering emulsion stabilized by casein-caffeic acid covalent nanoparticles to enhance the bioavailability of curcumin in vitro and in vivo. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:3579-3591. [PMID: 36637046 DOI: 10.1002/jsfa.12447] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/23/2022] [Revised: 12/01/2022] [Accepted: 01/13/2023] [Indexed: 06/17/2023]
Abstract
BACKGROUND In recent years, the design of food-grade Pickering emulsion delivery systems has become an effective strategy for improving the low bioavailability of bioactive substances. Protein-based Pickering emulsions have received extensive attention because of a high biocompatibility and loading capacity. The bioavailability of active substances is mainly evaluated by simulating in vitro gastrointestinal digestion. As a model organism for antioxidation and anti-aging, Caenorhabditis elegans can provide additional biological information for the in vivo utilization of active substances. RESULTS After the introduction of caffeic acid, the average particle size and Zeta potential of the casein-caffeic acid covalent complex nanoparticles (CCP) were 171.11 nm and - 37.73 mV, respectively. The three-phase contact angle was also increased to 89.8°. By using CCP to stabilize Pickering emulsion (CCE), the retention quantity of the embedded curcumin increased by 2.19-fold after 28 days. In the simulated gastric digestion, curcumin degradation in CCE was reduced by 61.84%, released slowly in the intestinal environment, and the final bioaccessibility was increased by 1.90-fold. In C. elegans, CCE significantly reduced ROS accumulation, increased SOD activity by 2.01-fold and CAT activity by 2.30-fold, decreased MDA content by 36.76%, prolonging the lifespan of nematodes by 13.33% under H2 O2 stimulation and improving bioavailability in vivo. CONCLUSION The results indictae that CCP-stabilized Pickering emulsion can efficiently implement the physiological activities of bioactive compounds in vitro digestion and C. elegans, and thus it can be regarded as a reliable delivery system for food and medicine. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Bingyan Zhang
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Yunping Wang
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Rongrong Lu
- School of Food Science and Technology, Jiangnan University, Wuxi, China
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Tan C, He Y, Luo B, Liu M. Microencapsulated phase change material with chitin nanocrystals stabilized Pickering emulsion for thermal energy storage. Int J Biol Macromol 2023; 240:124374. [PMID: 37028616 DOI: 10.1016/j.ijbiomac.2023.124374] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2023] [Revised: 03/30/2023] [Accepted: 04/04/2023] [Indexed: 04/08/2023]
Abstract
The leakage during the phase change process and low thermal conductivity of PCMs limit their application area. In this study, Pickering emulsion stabilized with chitin nanocrystals (ChNCs) was used to prepare paraffin wax (PW) microcapsules by forming a dense melamine-formaldehyde resin shell on the surface of droplets. The PW microcapsules were then loaded into the metal foam to endow high thermal conductivity to the composite. The PW emulsions could be formed at low concentrations of ChNCs (0.3 wt%), and the PW microcapsules exhibits a favorable thermal cycling stability and a satisfactory latent heat-storage capacity over 170 J/g. Most importantly, the encapsulation of the polymer shell not only endows the microcapsules with high encapsulation efficiency of 98.8 %, non-leakage properties under prolonged high temperature conditions, but also with high flame retardancy. In addition, the composite of PW microcapsules/copper foam shows satisfactory performance in terms of thermal conductivity, thermal storage capacity and thermal reliability, which can be used for effective temperature regulation of heat generating materials. This study provides new design strategy of natural and sustainable nanomaterials stabilized PCMs, which shows promising application in the field of energy management and thermal equipment temperature regulation.
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Apostolidis E, Stoforos GN, Mandala I. Starch physical treatment, emulsion formation, stability, and their applications. Carbohydr Polym 2023; 305:120554. [PMID: 36737219 DOI: 10.1016/j.carbpol.2023.120554] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2022] [Revised: 11/18/2022] [Accepted: 01/03/2023] [Indexed: 01/07/2023]
Abstract
Pickering emulsions are increasingly preferred over typical surfactant-based emulsions due to several advantages, such as lower emulsifier usage, simplicity, biocompatibility, and safety. These types of emulsions are stabilized using solid particles, which produce a thick layer at the oil-water interface preventing droplets from aggregating. Starch nano-particles (SNPs) have received considerable attention as natural alternatives to synthetic stabilizers due to their unique properties. Physical formulation processes are currently preferred for SNP production since they are environmentally friendly procedures that do not require the use of chemical reagents. This review provides a thorough overview in a critical perspective of the physical processes to produce starch nano-particles used as Pickering emulsion stabilizers, fabricated by a 2-step process. Specifically, the reviewed physical approaches for nano-starch preparation include high hydrostatic pressure, high pressure homogenization, ultrasonication, milling and antisolvent precipitation. All the essential parameters used to evaluate the effectiveness of particles in stabilizing these systems are also presented in detail, including the hydrophobicity, size, and content of starch particles. Finally, this review provides the basis for future research focusing on physical nano-starch production, to ensure the widespread use of these natural stabilizers in the ever-evolving field of food technology.
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Affiliation(s)
- Eftychios Apostolidis
- Agricultural University of Athens, Dept. Food Science & Human Nutrition, Laboratory of Food Process Engineering, Iera Odos 75, 11855 Votanikos, Athens, Greece
| | - George N Stoforos
- Agricultural University of Athens, Dept. Food Science & Human Nutrition, Laboratory of Food Process Engineering, Iera Odos 75, 11855 Votanikos, Athens, Greece
| | - Ioanna Mandala
- Agricultural University of Athens, Dept. Food Science & Human Nutrition, Laboratory of Food Process Engineering, Iera Odos 75, 11855 Votanikos, Athens, Greece.
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Biopolymer- and Lipid-Based Carriers for the Delivery of Plant-Based Ingredients. Pharmaceutics 2023; 15:pharmaceutics15030927. [PMID: 36986788 PMCID: PMC10051097 DOI: 10.3390/pharmaceutics15030927] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2023] [Revised: 03/02/2023] [Accepted: 03/10/2023] [Indexed: 03/14/2023] Open
Abstract
Natural ingredients are gaining increasing attention from manufacturers following consumers’ concerns about the excessive use of synthetic ingredients. However, the use of natural extracts or molecules to achieve desirable qualities throughout the shelf life of foodstuff and, upon consumption, in the relevant biological environment is severely limited by their poor performance, especially with respect to solubility, stability against environmental conditions during product manufacturing, storage, and bioavailability upon consumption. Nanoencapsulation can be seen as an attractive approach with which to overcome these challenges. Among the different nanoencapsulation systems, lipids and biopolymer-based nanocarriers have emerged as the most effective ones because of their intrinsic low toxicity following their formulation with biocompatible and biodegradable materials. The present review aims to provide a survey of the recent advances in nanoscale carriers, formulated with biopolymers or lipids, for the encapsulation of natural compounds and plant extracts.
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Cai Z, Wei Y, Shi A, Zhong J, Rao P, Wang Q, Zhang H. Correlation between interfacial layer properties and physical stability of food emulsions: current trends, challenges, strategies, and further perspectives. Adv Colloid Interface Sci 2023; 313:102863. [PMID: 36868168 DOI: 10.1016/j.cis.2023.102863] [Citation(s) in RCA: 14] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2022] [Revised: 02/16/2023] [Accepted: 02/18/2023] [Indexed: 03/02/2023]
Abstract
Emulsions are thermodynamically unstable systems that tend to separate into two immiscible phases over time. The interfacial layer formed by the emulsifiers adsorbed at the oil-water interface plays an important role in the emulsion stability. The interfacial layer properties of emulsion droplets have been considered the cutting-in points that influence emulsion stability, a traditional motif of physical chemistry and colloid chemistry of particular significance in relation to the food science and technology sector. Although many attempts have shown that high interfacial viscoelasticity may contribute to long-term emulsion stability, a universal relationship for all cases between the interfacial layer features at the microscopic scale and the bulk physical stability of the emulsion at the macroscopic scale remains to be established. Not only that, but integrating the cognition from different scales of emulsions and establishing a unified single model to fill the gap in awareness between scales also remain challenging. In this review, we present a comprehensive overview of recent progress in the general science of emulsion stability with a peculiar focus on interfacial layer characteristics in relation to the formation and stabilization of food emulsions, where the natural origin and edible safety of emulsifiers and stabilizers are highly requested. This review begins with a general overview of the construction and destruction of interfacial layers in emulsions to highlight the most important physicochemical characteristics of interfacial layers (formation kinetics, surface load, interactions among adsorbed emulsifiers, thickness and structure, and shear and dilatational rheology), and their roles in controlling emulsion stability. Subsequently, the structural effects of a series of typically dietary emulsifiers (small-molecule surfactants,proteins, polysaccharides, protein-polysaccharide complexes, and particles) on oil-water interfaces in food emulsions are emphasized. Finally, the main protocols developed for modifying the structural characteristics of adsorbed emulsifiers at multiple scales and improving the stability of emulsions are highlighted. Overall, this paper aims to comprehensively study the literature findings in the past decade and find out the commonality of multi-scale structures of emulsifiers, so as to deeply understand the common characteristics and emulsification stability behaviour of adsorption emulsifiers with different interfacial layer structures. It is difficult to say that there has been significant progress in the underlying principles and technologies in the general science of emulsion stability over the last decade or two. However, the correlation between interfacial layer properties and physical stability of food emulsions promotes revealing the role of interfacial rheological properties in emulsion stability, providing guidance on controlling the bulk properties by tuning the interfacial layer functionality.
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Affiliation(s)
- Zhixiang Cai
- Advanced Rheology Institute, Department of Polymer Science and Engineering, School of Chemistry and Chemical Engineering, Frontiers Science Center for Transformative Molecules, Shanghai Key Laboratory of Electrical Insulation and Thermal Aging, Shanghai Jiao Tong University, Shanghai, 200240, China
| | - Yue Wei
- Advanced Rheology Institute, Department of Polymer Science and Engineering, School of Chemistry and Chemical Engineering, Frontiers Science Center for Transformative Molecules, Shanghai Key Laboratory of Electrical Insulation and Thermal Aging, Shanghai Jiao Tong University, Shanghai, 200240, China
| | - Aimin Shi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, P.O. Box 5109, Beijing 100193, China
| | - Jian Zhong
- Xinhua Hospital, Shanghai Institute for Pediatric Research, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Jiao Tong University School of Medicine, Shanghai 200092, China
| | - Pingfan Rao
- Food Nutrition Sciences Centre, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Qiang Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, P.O. Box 5109, Beijing 100193, China.
| | - Hongbin Zhang
- Advanced Rheology Institute, Department of Polymer Science and Engineering, School of Chemistry and Chemical Engineering, Frontiers Science Center for Transformative Molecules, Shanghai Key Laboratory of Electrical Insulation and Thermal Aging, Shanghai Jiao Tong University, Shanghai, 200240, China..
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Han W, Liu TX, Tang CH. Use of oligomeric globulins to efficiently fabricate nanoemulsions: Importance of enhanced structural stability by introducing trehalose. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108695] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/22/2023]
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Preparation of water-in-oil Pickering emulsion stabilized by Camellia oleifera seed cake protein and its application as EGCG delivery system. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114656] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/15/2023]
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29
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Champrasert O, Sagis LM, Suwannaporn P. Emulsion-based oleogelation using octenyl succinic anhydride modified granular cold-water swelling starch. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108186] [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]
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Protein-Based High Internal Phase Pickering Emulsions: A Review of Their Fabrication, Composition and Future Perspectives in the Food Industry. Foods 2023; 12:foods12030482. [PMID: 36766011 PMCID: PMC9914728 DOI: 10.3390/foods12030482] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2022] [Revised: 01/05/2023] [Accepted: 01/12/2023] [Indexed: 01/22/2023] Open
Abstract
Protein-based high internal phase Pickering emulsions (HIPEs) are emulsions using protein particles as a stabilizer in which the volume fraction of the dispersed phase exceeds 74%. Stabilizers are irreversibly adsorbed at the interface of the oil phase and water phase to maintain the droplet structure. Protein-based HIPEs have shown great potential for a variety of fields, including foods, due to the wide range of materials, simple preparation, and good biocompatibility. This review introduces the preparation routes of protein-based HIPEs and summarizes and classifies the preparation methods of protein stabilizers according to their formation mechanism. Further outlined are the types and properties of protein stabilizers used in the present studies, the composition of the oil phase, the encapsulating substances, and the properties of the constituted protein-based HIPEs. Finally, future development of protein-based HIPEs was explored, such as the development of protein-based stabilizers, the improvement of emulsification technology, and the quality control of stabilizers and protein-based HIPEs.
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ØYE G, SIMON S, RUSTAD T, PASO K. Trends in Food Emulsion Technology: Pickering, Nano and Double Emulsions. Curr Opin Food Sci 2023. [DOI: 10.1016/j.cofs.2023.101003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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32
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Tang Y, Gao C, Tang X. In situ rapid conjugation of chitosan-gum Arabic coacervated complex with cinnamaldehyde in cinnamon essential oil to stabilize high internal phase Pickering emulsion. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108103] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Liu Z, Shi A, Wu C, Hei X, Li S, Liu H, Jiao B, Adhikari B, Wang Q. Natural Amphiphilic Shellac Nanoparticle-Stabilized Novel Pickering Emulsions with Droplets and Bi-continuous Structures. ACS APPLIED MATERIALS & INTERFACES 2022; 14:57350-57361. [PMID: 36516347 DOI: 10.1021/acsami.2c16860] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
Abstract
Shellac is a natural amphiphilic substance, and its nanoparticles can be used to stabilize Pickering emulsions with droplets and bi-continuous structures. In this study, shellac nanoparticles (SNPs) were produced through the anti-solvent method, and these SNPs were used to produce a series of Pickering emulsions. Fourier transform infrared results showed that SNPs were generated through hydrogen bonding and hydrophobic effects. The contact angle of SNPs was 122.3°, indicating that hydrophobicity was their dominant characteristic. According to the results of confocal laser scanning microscopy, the Pickering emulsions stabilized by SNPs showed oil-in-water, bi-continuous structure, and water-in-oil characteristics, which were dependent on the oil-phase content. The resistance value of the emulsified part of these Pickering emulsion systems significantly increased at an oil-phase ratio of 80-90% (more than 105 MΩ), as compared with the 10-70% oil-phase content (around 1 MΩ). The viscosity of SNP-stabilized Pickering emulsions with bi-continuous structures was highest at 40% oil-phase content. The porous material prepared by using Pickering emulsions with bi-continuous structures as a template had an interconnected structure and was able to absorb both water and oil. This study indicated that these amphiphilic SNPs readily form bi-continuous structures and effectively stabilize Pickering emulsions with droplets. These SNPs are expected to have increased application in food and pharmaceutical industries.
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Affiliation(s)
- Zhe Liu
- Institute of Food Science and Technology, Key Laboratory of Agro-Products Processing, Chinese Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs, Beijing100193, China
| | - Aimin Shi
- Institute of Food Science and Technology, Key Laboratory of Agro-Products Processing, Chinese Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs, Beijing100193, China
| | - Chao Wu
- Institute of Food Science and Technology, Key Laboratory of Agro-Products Processing, Chinese Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs, Beijing100193, China
| | - Xue Hei
- Institute of Food Science and Technology, Key Laboratory of Agro-Products Processing, Chinese Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs, Beijing100193, China
| | - Shanshan Li
- Institute of Food Science and Technology, Key Laboratory of Agro-Products Processing, Chinese Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs, Beijing100193, China
| | - Hongzhi Liu
- Institute of Food Science and Technology, Key Laboratory of Agro-Products Processing, Chinese Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs, Beijing100193, China
| | - Bo Jiao
- Institute of Food Science and Technology, Key Laboratory of Agro-Products Processing, Chinese Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs, Beijing100193, China
| | - Benu Adhikari
- School of Science, RMIT University, Melbourne3083, Victoria, Australia
| | - Qiang Wang
- Institute of Food Science and Technology, Key Laboratory of Agro-Products Processing, Chinese Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs, Beijing100193, China
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Klojdová I, Stathopoulos C. W/o/w multiple emulsions: A novel trend in functional ice cream preparations? Food Chem X 2022; 16:100451. [PMID: 36185104 PMCID: PMC9523348 DOI: 10.1016/j.fochx.2022.100451] [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: 08/01/2022] [Revised: 09/12/2022] [Accepted: 09/18/2022] [Indexed: 11/26/2022] Open
Abstract
The possible applications of w/o/w multiple emulsions (MEs) in ice creams are described. W/o/w MEs enable the encapsulation of sensitive compounds. Fat content is reduced using w/o/w MEs without losing the creaminess of the final products. Ice cream is a very suitable matrix for application of Pickering emulsions.
Ice cream is a popular product worldwide. Unfortunatelly, it contains a significant amount of fat. In this review, promising strategies for the use of w/o/w multiple emulsion structures in creams are assessed. W/o/w multiple emulsions (MEs) enable reduction the fat without losing the creamy taste and mouthfeel and also encapsulation of sensitive compounds. The encouraging application and formation of MEs in ice cream mixtures is supported by the use of natural food ingredients, such as fiber, which helps to stabilize the whole system and improves nutritional value. The future trends may be focused on the target stabilizations using Pickering paticles (PPs). The possible advantages, manufacture, evaluation methods, and predicted future prospects of MEs in ice creams are discussed.
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Pickering emulsions stabilized by hemp protein nanoparticles: Tuning the emulsion characteristics by adjusting anti-solvent precipitation. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108434] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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de Carvalho-Guimarães FB, Correa KL, de Souza TP, Rodríguez Amado JR, Ribeiro-Costa RM, Silva-Júnior JOC. A Review of Pickering Emulsions: Perspectives and Applications. Pharmaceuticals (Basel) 2022; 15:1413. [PMID: 36422543 PMCID: PMC9698490 DOI: 10.3390/ph15111413] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2022] [Revised: 08/18/2022] [Accepted: 08/31/2022] [Indexed: 09/10/2023] Open
Abstract
Pickering emulsions are systems composed of two immiscible fluids stabilized by organic or inorganic solid particles. These solid particles of certain dimensions (micro- or nano-particles), and desired wettability, have been shown to be an alternative to conventional emulsifiers. The use of biodegradable and biocompatible stabilizers of natural origin, such as clay minerals, presents a promising future for the development of Pickering emulsions and, with this, they deliver some advantages, especially in the area of biomedicine. In this review, the effects and characteristics of microparticles in the preparation and properties of Pickering emulsions are presented. The objective of this review is to provide a theoretical basis for a broader type of emulsion, in addition to reviewing the main aspects related to the mechanisms and applications to promote its stability. Through this review, we highlight the use of this type of emulsion and its excellent properties as permeability promoters of solid particles, providing ideal results for local drug delivery and use in Pickering emulsions.
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Affiliation(s)
| | - Kamila Leal Correa
- Laboratory of Pharmaceutical and Cosmetic R&D, College of Pharmacy, Federal University of Pará, Belém 66075-110, Brazil
| | - Tatiane Pereira de Souza
- Laboratory of Innovation and Development in Pharmaceutical Technology, Faculty of Pharmaceutical Sciences, Federal University of Amazonas, Manaus 69077-000, Brazil
| | - Jesus Rafael Rodríguez Amado
- Laboratory of Pharmaceutical Technology, Faculty of Pharmacy, Food and Nutrition, Federal University of Mato-Grosso do Sul, Campo Grande 79070-900, Brazil
| | - Roseane Maria Ribeiro-Costa
- Laboratory of Pharmaceutical Nanotechnology, College of Pharmacy, Federal University of Pará, Belém 66075-110, Brazil
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Pickering Emulsions as Vehicles for Bioactive Compounds from Essential Oils. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27227872. [PMID: 36431978 PMCID: PMC9693335 DOI: 10.3390/molecules27227872] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/02/2022] [Revised: 10/27/2022] [Accepted: 11/10/2022] [Indexed: 11/17/2022]
Abstract
Pickering emulsions are emulsion systems stabilized by solid particles at the interface of oil and water. Pickering emulsions are considered to be natural, biodegradable, and safe, so their applications in various fields-such as food, cosmetics, biomedicine, etc.-are very promising, including as a vehicle for essential oils (EOs). These oils contain volatile and aromatic compounds and have excellent properties, such as antifungal, antibacterial, antiviral, and antioxidant activities. Despite their superior properties, EOs are prone to evaporation, decompose when exposed to light and oxygen, and have low solubility, limiting their industrial applications. Several studies have shown that EOs in Pickering emulsions displays less sensitivity to evaporation and oxidation, stronger antibacterial activity, and increased solubility. In brief, the application of Pickering emulsions for EOs is interesting to explore. This review discusses recent progress in the application of Pickering emulsions, particularly as EO carriers, drug carriers, antioxidant and antimicrobial carriers, and in active packaging.
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38
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Recent advances of interfacial and rheological property based techno-functionality of food protein amyloid fibrils. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107827] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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39
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Fabrication and Characterization of Chitosan-Pea Protein Isolate Nanoparticles. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27206913. [PMID: 36296504 PMCID: PMC9611140 DOI: 10.3390/molecules27206913] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/03/2022] [Revised: 09/27/2022] [Accepted: 10/10/2022] [Indexed: 11/06/2022]
Abstract
Chitosan (CS) and pea protein isolate (PPI) were used as raw materials to prepare nanoparticles. The structures and functional properties of the nanoparticles with three ratios (1:1, 1:2 1:3, CS:PPI) were evaluated. The particle sizes of chitosan-pea protein isolate (CS-PPI) nanoparticles with the ratios of 1:1, 1:2, and 1:3 were 802.95 ± 71.94, 807.10 ± 86.22, and 767.75 ± 110.10 nm, respectively, and there were no significant differences. Through the analysis of turbidity, endogenous fluorescence spectroscopy and Fourier transform infrared spectroscopy, the interaction between CS and PPI was mainly caused by electrostatic mutual attraction and hydrogen bonding. In terms of interface properties, the contact angles of nanoparticles with the ratio of 1:1, 1:2, and 1:3 were 119.2°, 112.3°, and 107.0°, respectively. The emulsifying activity (EAI) of the nanoparticles was related to the proportion of protein. The nanoparticle with the ratio of 1:1 had the highest potential and the best thermal stability. From the observation of their morphology by transmission electron microscopy, it could be seen that the nanoparticles with a ratio of 1:3 were the closest to spherical. This study provides a theoretical basis for the design of CS-PPI nanoparticles and their applications in promoting emulsion stabilization and the delivery of active substances using emulsions.
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Deng Y, Zhu C, Fu T, Ma Y. Coalescence dynamics of nanofluid droplets in T-junction microchannel. Chem Eng Sci 2022. [DOI: 10.1016/j.ces.2022.118243] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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41
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Pickering emulsions synergistically stabilized by cellulose nanocrystals and peanut protein isolate. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113884] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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42
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Effect of soybean protein isolate-pectin composite nanoparticles and hydroxypropyl methyl cellulose on the formation, stabilization and lipidolysis of food-grade emulsions. Food Chem 2022; 389:133102. [DOI: 10.1016/j.foodchem.2022.133102] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2021] [Revised: 04/21/2022] [Accepted: 04/25/2022] [Indexed: 11/21/2022]
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43
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Zhao J, Guo X, Chen Z, Dai Y, Liang H, Deng Q, Li S, Zhou B. Desalted duck egg white nanogels as Pickering stabilizers for food-grade oil-in-water emulsion. FOOD SCIENCE AND HUMAN WELLNESS 2022. [DOI: 10.1016/j.fshw.2022.04.012] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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44
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Jiang X, Martens HJ, Shekarforoush E, Muhammed MK, Whitehead KA, Arneborg N, Risbo J. Multi-species colloidosomes by surface-modified lactic acid bacteria with enhanced aggregation properties. J Colloid Interface Sci 2022; 622:503-514. [DOI: 10.1016/j.jcis.2022.04.136] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2022] [Revised: 04/11/2022] [Accepted: 04/23/2022] [Indexed: 10/18/2022]
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Stock S, Röhl S, Mirau L, Kraume M, von Klitzing R. Maximum Incorporation of Soft Microgel at Interfaces of Water in Oil Emulsion Droplets Stabilized by Solid Silica Spheres. NANOMATERIALS 2022; 12:nano12152649. [PMID: 35957079 PMCID: PMC9370103 DOI: 10.3390/nano12152649] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/29/2022] [Revised: 07/22/2022] [Accepted: 07/29/2022] [Indexed: 02/04/2023]
Abstract
The incorporation of soft hydrophilic particles at the interface of water in non-polar oil emulsion droplets is crucial for several applications. However, the stabilization of water in non-polar oil emulsions with hydrophilic soft material alone is, besides certain exceptions, not possible. In our previous works, we showed that stabilizing the emulsions with well-characterized spherical hydrophobic silica nanospheres (SNs) and soft equally charged microgel particles (MGs) is a robust strategy to stabilize w/o emulsions while still incorporating a large amount of MGs at the interface. In the present study, we address the question of what the maximum amount of MGs at the interface in these kinds of emulsion droplets can be. By using well-characterized mono-disperse SNs, we are able to calculate the fraction of interface covered by the SNs and complementary that of the present MG. We found that it is not possible to decrease the SN coverage below 56% irrespective of MG softness and SN size. The findings elucidate new perspectives to the broader topic of soft/solid stabilized emulsions.
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Affiliation(s)
- Sebastian Stock
- Institute for Condensed Matter Physics, Technische Universität Darmstadt, 64289 Darmstadt, Germany; (S.S.); (L.M.)
| | - Susanne Röhl
- Department of Chemical and Process Engineering, Technische Universität Berlin, 10623 Berlin, Germany; (S.R.); (M.K.)
| | - Luca Mirau
- Institute for Condensed Matter Physics, Technische Universität Darmstadt, 64289 Darmstadt, Germany; (S.S.); (L.M.)
| | - Matthias Kraume
- Department of Chemical and Process Engineering, Technische Universität Berlin, 10623 Berlin, Germany; (S.R.); (M.K.)
| | - Regine von Klitzing
- Institute for Condensed Matter Physics, Technische Universität Darmstadt, 64289 Darmstadt, Germany; (S.S.); (L.M.)
- Correspondence: ; Tel.: +49-6151-16-24506
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López-Hernández RE, García-Solís SE, Monroy-Rodríguez I, Cornejo-Mazón M, Calderón-Domínguez G, Alamilla-Beltrán L, Hernández-Sánchez H, Gutiérrez-López GF. Preparation and characterization of canola oil-in-water Pickering emulsions stabilized by barley starch nanocrystals. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111037] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Liang R, Yang J, Liu C, Yang C. Exploration of stabilization mechanism of polyol-in-oil-in-water quercetin-loaded Pickering double emulsions. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.128820] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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Heidari F, Jafari SM, Ziaiifar AM, Anton N. Preparation of Pickering Emulsions Stabilized by Modified Silica Nanoparticles via the Taguchi Approach. Pharmaceutics 2022; 14:pharmaceutics14081561. [PMID: 36015190 PMCID: PMC9415153 DOI: 10.3390/pharmaceutics14081561] [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: 06/27/2022] [Revised: 07/05/2022] [Accepted: 07/24/2022] [Indexed: 02/01/2023] Open
Abstract
In this study, oil-in-water Pickering emulsions (PEs) were prepared by modified silica nanoparticles (MSNs) with cetyltrimethylammonium bromide (CTAB) using the Taguchi approach. The surface modification of SiO2 nanoparticles (NPs) was performed in different conditions, temperatures, pH levels, and amounts of CTAB as a coating agent, followed by an evaluation of their physicochemical properties. After treatment of the SiO2 NPs, the relationship of the MSNs’ surface properties and their efficiency in stabilizing Pickering emulsions was investigated by considering the zeta potential (ZP) and emulsion physical stability as main responses, respectively. Results disclosed were then supported by additional characterization, such as thermogravimetric analysis (TGA), Fourier transform infrared (FTIR) spectroscopy, contact angle (CA), and scanning electron microscopy. Results demonstrated that temperature has the most important role in the treatment of SiO2 nanoparticles, and allows for the identification of the best experimental conditions, i.e., range of zeta potential of MSNs to produce more efficient NPs, as well as the best stabilization of PEs.
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Affiliation(s)
- Fatemeh Heidari
- Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan 4913815739, Iran; (F.H.); (A.M.Z.)
| | - Seid Mahdi Jafari
- Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan 4913815739, Iran; (F.H.); (A.M.Z.)
- Correspondence:
| | - Aman Mohammad Ziaiifar
- Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan 4913815739, Iran; (F.H.); (A.M.Z.)
| | - Nicolas Anton
- INSERM (French National Institute of Health and Medical Research), UMR 1260, Regenerative Nanomedicine (RNM), FMTS, University of Strasbourg, F-67000 Strasbourg, France;
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Ultrahigh efficient emulsification with drag-reducing liquid gating interfacial behavior. Proc Natl Acad Sci U S A 2022; 119:e2206462119. [PMID: 35858305 PMCID: PMC9304007 DOI: 10.1073/pnas.2206462119] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023] Open
Abstract
Emulsification is a crucial technique for mixing immiscible liquids into droplets in numerous areas ranging from food to medicine to chemical synthesis. Commercial emulsification methods are promising for high production, but suffer from high energy input. Here, we report a very simple and scalable emulsification method that employs the drag-reducing liquid gating structure to create a smooth liquid-liquid interface for the reduction of resistance and tunable generation of droplets with good uniformity. Theoretical modeling and experimental results demonstrate that our method exhibits ultrahigh efficiency, which can reach up to more than 4 orders of magnitude greater energy-saving compared to commercial methods. For temperature-sensitive biological components, such as enzymes, proteins, and bacteria, it can offer a comfortable environment to avoid exposure to high temperatures during emulsifying, and the interface also enables the suppression of fouling. This unique drag-reducing liquid gating interfacial emulsification mechanism promotes the efficiency of droplet generation and provides fresh insight into the innovation of emulsifications that can be applied in many fields, including the food industry, the daily chemical industry, biomedicine, material fabrication, the petrochemical industry, and beyond.
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He Q, Huang W, Yin Y, Li D, Hu Y. A Droplet-Manipulation Method Based on the Magnetic Particle-Stabilized Emulsion and Its Direct Numerical Simulation. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2022; 38:8211-8221. [PMID: 35763702 DOI: 10.1021/acs.langmuir.2c00459] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Droplet manipulation has found broad applications in various engineering fields, such as microfluidic systems. This work reports a droplet-manipulation method based on particle-stabilized emulsions, where the magnetic particles adsorbed to the droplet surface serve as the actuator. The movement and the release of the droplet can be controlled by applying an external magnetic field. A lattice Boltzmann model for a three-phase system containing liquids and solid particles is adopted, which could provide a full coupling between fluids and particles. The effectiveness of the present droplet-manipulation method is validated through experiments and numerical simulations. Furthermore, the numerical simulation can provide insight into the interactions between the magnetic particles and the droplet during the droplet-driven process. To drive the droplet successfully, the magnetic particle needs to adhere to its surface and act as an "engine" to provide the driving force. As it is a surface-tension-dominant problem, the capillary effect can be considered as an "energy transfer station". The magnetic driving force on the particle is transmitted primarily to the droplet through interfacial capillary forces at the three-phase contact line, which assists the droplet in overcoming the viscous resistance and moving forward. A dimensionless number is proposed as a predictor of droplet transport and particle detachment.
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Affiliation(s)
- Qiang He
- State Key Laboratory of Tribology, Tsinghua University, Beijing 100084, China
| | - Weifeng Huang
- State Key Laboratory of Tribology, Tsinghua University, Beijing 100084, China
| | - Yuan Yin
- State Key Laboratory of Tribology, Tsinghua University, Beijing 100084, China
| | - Decai Li
- State Key Laboratory of Tribology, Tsinghua University, Beijing 100084, China
| | - Yang Hu
- School of Mechanical, Electronic and Control Engineering, Beijing Jiaotong University, Beijing 100044, China
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