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Zhi Z, Li H, Geurs I, Lewille B, Liu R, Van der Meeren P, Dewettinck K, van Bockstaele F. Destabilization of a model O/W/O double emulsion: From bulk to interface. Food Chem 2024; 445:138723. [PMID: 38350201 DOI: 10.1016/j.foodchem.2024.138723] [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: 06/22/2023] [Revised: 02/06/2024] [Accepted: 02/07/2024] [Indexed: 02/15/2024]
Abstract
Oil-in-water-in-oil (O/W/O) double emulsions are considered an advanced oil-structuring technology that can accomplish multi-functions to improve food quality and nutrition. However, this special structure is thermodynamically unstable. This study formulated a model O/W/O double emulsion with standard surfactants, Tween 80 (4 %) and polyglycerol polyricinoleate (PGPR, 5 %), using a traditional two-step method with different homogenization parameters. Cryo-SEM and GC-FID results show that O/W/O emulsions were successfully formulated, and the release rate (RR) of medium-chain triglycerides (MCT) oil from the inner oil to the outer oil phase increased significantly with 2nd homogenization speed increasing, respectively. Interestingly, the RR of all samples reached about 75 % after 2 months of storage, suggesting that O/W/O emulsions were highly unstable. To explain the observed instability, dynamic interfacial tension and interfacial rheology were performed using a drop shape tensiometer. Results demonstrated that unadsorbed Tween 80 in the intermediate aqueous phase was a key factor in markedly decreasing the interfacial properties of the outer PGPR-assembled film by affecting the interfacial rearrangement. Additionally, it was found that the MCT release showed a positive correlation with the Tween 80 concentration, demonstrating that the formed Tween 80 micelles could transport oil molecules to strengthen the emulsion instability. Taken together, this study reveals the destabilization mechanism of model O/W/O surfactants-stabilized emulsions from bulk to interface, providing highly relevant insights for the design of stable O/W/O double emulsions.
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Affiliation(s)
- Zijian Zhi
- Food Structure and Function (FSF) Research Group, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Gent, Belgium.
| | - Hao Li
- Particle and Interfacial Technology Group (PaInT), Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Gent, Belgium
| | - Indi Geurs
- Food Structure and Function (FSF) Research Group, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Gent, Belgium
| | - Benny Lewille
- Food Structure and Function (FSF) Research Group, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Gent, Belgium
| | - Rui Liu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China.
| | - Paul Van der Meeren
- Particle and Interfacial Technology Group (PaInT), Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Gent, Belgium
| | - Koen Dewettinck
- Food Structure and Function (FSF) Research Group, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Gent, Belgium
| | - Filip van Bockstaele
- Food Structure and Function (FSF) Research Group, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Gent, Belgium.
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2
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Wang Y, Guo Y, Dong P, Lin K, Du P, Cao J, Cheng Y, Cheng F, Yun S, Feng C. Water-in-oil Pickering emulsion using ergosterol as an emulsifier solely. Food Res Int 2024; 186:114374. [PMID: 38729731 DOI: 10.1016/j.foodres.2024.114374] [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: 01/07/2024] [Revised: 04/08/2024] [Accepted: 04/17/2024] [Indexed: 05/12/2024]
Abstract
As a crucial component of the fungal cell membranes, ergosterol has been demonstrated to possess surface activity attributed to its hydrophobic region and polar group. However, further investigation is required to explore its emulsification behavior upon migration to the oil-water interface. Therefore, this study was conducted to analyze the interface properties of ergosterol as a stabilizer for water in oil (W/O) emulsion. Moreover, the emulsion prepared under the optimal conditions was utilized to load the water-soluble bioactive substance with the chlorogenic acid as the model molecules. Our results showed that the contact angle of ergosterol was 117.017°, and its dynamic interfacial tension was obviously lower than that of a pure water-oil system. When the ratio of water to oil was 4: 6, and the content of ergosterol was 3.5 % (ergosterol/oil phase, w/w), the W/O emulsion had smaller particle size (438 nm), higher apparent viscosity, and better stability. Meanwhile, the stability of loaded chlorogenic acid was improved under unfavorable conditions (pH 1.2, 90 °C, ultraviolet irradiation, and oxidation), which were 73.87 %, 59.53 %, 62.53 %, and 69.73 %, respectively. Additionally, the bioaccessibility of chlorogenic acid (38.75 %) and ergosterol (33.69 %), and the scavenging rates of the emulsion on DPPH radicals (81.00 %) and hydroxyl radicals (82.30 %) were also enhanced. Therefore, a novel W/O Pickering emulsion was prepared in this work using ergosterol as an emulsifier solely, which has great potential for application in oil-based food and nutraceutical formulations.
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Affiliation(s)
- Yaxin Wang
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China
| | - Yuanhao Guo
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China
| | - Pengfei Dong
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China
| | - Kai Lin
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China
| | - Pengya Du
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China
| | - Jinling Cao
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China; Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Taigu 030801, China
| | - Yanfen Cheng
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China; Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Taigu 030801, China
| | - Feier Cheng
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China; Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Taigu 030801, China
| | - Shaojun Yun
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China; Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Taigu 030801, China.
| | - Cuiping Feng
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China.
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Fan W, Shi Y, Hu Y, Zhang J, Liu W. Effects of the Combination of Protein in the Internal Aqueous Phase and Polyglycerol Polyricinoleate on the Stability of Water-In-Oil-In-Water Emulsions Co-Encapsulating Crocin and Quercetin. Foods 2023; 13:131. [PMID: 38201158 PMCID: PMC10779032 DOI: 10.3390/foods13010131] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2023] [Revised: 12/19/2023] [Accepted: 12/27/2023] [Indexed: 01/12/2024] Open
Abstract
This study aimed to diminish the reliance on water-in-oil-in-water (W/O/W) emulsions on the synthetic emulsifier polyglycerol polyricinoleate (PGPR). Considering the potential synergistic effects of proteins and PGPR, various protein types (whey, pea and chickpea protein isolates) were incorporated into the internal aqueous phase to formulate W/O/W emulsions. The effects of the combination of PGPR and protein at different ratios (5:0, 4:1, 3:2, 1:1 and 2:3) on the stability and encapsulation properties of W/O/W emulsions co-encapsulating crocin and quercetin were investigated. The findings indicated that the combination of PGPR and protein resulted in a slight reduction in the encapsulation efficiency of the emulsions, compared to that of PGPR (the control). Nonetheless, this combination significantly enhanced the physical stability of the emulsions. This result was primarily attributed to the smaller droplet sizes and elevated viscosity. These factors contributed to increased retentions of crocin (exceeding 70.04%) and quercetin (exceeding 80.29%) within the emulsions after 28 days of storage, as well as their improved bioavailability (increases of approximately 11.62~20.53% and 3.58~7.98%, respectively) during gastrointestinal digestion. Overall, combining PGPR and protein represented a viable and promising strategy for reducing the amount of PGPR and enhancing the stability of W/O/W emulsions. Notably, two plant proteins exhibited remarkable favorability in this regard. This work enriched the formulations of W/O/W emulsions and their application in the encapsulation of bioactive substances.
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Affiliation(s)
- Wei Fan
- State Key Laboratory of Food Science and Resources, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China; (W.F.); (Y.H.); (J.Z.); (W.L.)
| | - Yan Shi
- Department of Food Science and Engineering, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Yueming Hu
- State Key Laboratory of Food Science and Resources, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China; (W.F.); (Y.H.); (J.Z.); (W.L.)
| | - Jing Zhang
- State Key Laboratory of Food Science and Resources, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China; (W.F.); (Y.H.); (J.Z.); (W.L.)
| | - Wei Liu
- State Key Laboratory of Food Science and Resources, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China; (W.F.); (Y.H.); (J.Z.); (W.L.)
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4
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Wang Y, Chen Z, Awad OI, Qin W, Sultan U. Effect of Multifactor on the Stability of Glucose Solution Emulsified Heavy Fuel Oil. ACS OMEGA 2023; 8:34959-34971. [PMID: 37779939 PMCID: PMC10535253 DOI: 10.1021/acsomega.3c04416] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/21/2023] [Accepted: 08/23/2023] [Indexed: 10/03/2023]
Abstract
Water emulsified heavy fuel oil (HFO) has been a promising alternative fuel for reducing oil consumption and preventing environmental pollution. However, the intrinsic challenges such as fuel formula, emulsion stability, and preparation process normally limit its further applications in energy-saving and emission reduction applications. In this study, the glucose obtained from biomass was added to a dispersed-phase aqueous solution of water emulsified HFO to prepare a novel alternative emulsified fuel. First, based on the preliminary experimental design, the effects of glucose and surfactant on the stability of the HFO emulsion were systematically evaluated through the appearance of emulsion separation, droplet size distribution, and rheological characteristics. It indicated that the surfactant ratio, hydrophilic-lipophilic balance value, solution ratio, and glucose/water ratio had significant impacts on emulsion stability. Subsequently, the optimum range of influencing factors of emulsion stability was determined by a single factor experiment and determined by the response surface methodology based on the Box-Behnken design; the optimal values of the above factors were 2.439 v/v%, 5.807, 26.462 v/v%, and 35.729%, respectively. Under these conditions, an optimal glucose solution emulsified HFO with a uniform brown color and long-term stability was obtained, making the unseparated emulsion ratio reach 98% (lasting for 7 days at 85 °C). Meanwhile, it emerged that the influence of multifactor on emulsion stability was not a simple linear correlation, and there were significant interactions between the solution ratio and the surfactant ratio, as well as between the glucose/water ratio and the surfactant ratio.
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Affiliation(s)
- Yu Wang
- School
of Mechanics and Electronics Engineering, Hainan University, Haikou 570228, P. R. China
- National
Engineering Research Center for Small and Special Precision Motors, Guiyang 550081, P. R. China
| | - Zhenbin Chen
- School
of Mechanics and Electronics Engineering, Hainan University, Haikou 570228, P. R. China
| | - Omar I. Awad
- School
of Mechanics and Electronics Engineering, Hainan University, Haikou 570228, P. R. China
| | - Wanjian Qin
- National
Engineering Research Center for Small and Special Precision Motors, Guiyang 550081, P. R. China
| | - Umair Sultan
- Faculty
of Agricultural Biosystems Engineering and Technology, MNS University of Agriculture, Multan 60000, Pakistan
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5
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Shu M, Zhou Y, Liu Y, Fan L, Li J. Sucrose Esters and Beeswax Synergize to Improve the Stability and Viscoelasticity of Water-in-Oil Emulsions. Foods 2023; 12:3387. [PMID: 37761096 PMCID: PMC10529963 DOI: 10.3390/foods12183387] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2023] [Revised: 09/07/2023] [Accepted: 09/07/2023] [Indexed: 09/29/2023] Open
Abstract
W/O emulsions are commonly used to prepare stable low-fat products, but their poor stability limits widespread applications. In this study, sucrose ester (SE) and beeswax were utilized to prepare an oil dispersion system in rapeseed oil, which was used as the external oil phase to further synergistically construct the W/O emulsion systems. The results show that spherical and fine crystals are formed under the synergistic effect of SE and BW (1.5 SE:0.5 BW). In this state, a dense interfacial crystal layer was easily formed, preventing droplet aggregation, leading to droplet size reduction (1-2 μm) and tight packing, improving viscoelasticity and resistance to deformation, and increasing the recovery rate (52.26%). The long-term stability of W/O emulsions containing up to 60 wt% water was found to be more than 30 days. The increase in the aqueous phase led to droplet aggregation, which increased the viscosity (from 400 Pa·s to 2500 Pa·s), improved the structural strength of the emulsion, and increased the width of the linear viscoelastic region (from 1% strain to 5% strain). These findings provide some technical support for the further development of stable low-fat products.
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Affiliation(s)
| | | | | | - Liuping Fan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (M.S.); (Y.Z.); (Y.L.)
| | - Jinwei Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (M.S.); (Y.Z.); (Y.L.)
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6
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Zhang L, Yu Y. Improving the Stability of Water-in-Oil Emulsions with Medium Internal Phase by the Introduction of Gelatin. Foods 2023; 12:2863. [PMID: 37569131 PMCID: PMC10417489 DOI: 10.3390/foods12152863] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2023] [Revised: 07/17/2023] [Accepted: 07/27/2023] [Indexed: 08/13/2023] Open
Abstract
The water-in-oil (W/O) emulsion with a medium aqueous phase may be limited in food and cosmetics due to its poor stability and high cost. Herein, this work proposed a facile strategy to improve the W/O emulsion stability by introducing gelatin. The influence of different gelatin concentrations (0, 0.5%, 1.0%, 2.0%, and 4.0%) on the stability and properties of W/O emulsions was mainly investigated. Results showed that the obtained emulsions still belonged to W/O emulsions after adding gelatin to the aqueous phase. As the gelatin concentration increased (0~4.0%), the interfacial tension decreased, which is conducive to promoting the interface adsorption of polyglycerol polyricinoleate (PGPR). Furthermore, introducing gelatin also improved the water-holding capacity (WHC) (33.50~6.32%) and viscosity of W/O emulsions and reduced the droplet size (37.47~8.75 μm) of emulsions. The enhanced interfacial adsorption and aqueous gelation induced by gelatin addition promoted the formation of a tight overall emulsion network structure by the interaction between the interfacial adsorbed PGPR, as well as PGPR and gelatin in the aqueous phase. The enhancement of the overall network effectively improved the storage stability (35 d), thermal stability (20 min, 80 °C), and freeze-thaw stability (10 cycles) of emulsions, especially at 4.0% gelatin concentration. Hence, this study can provide guidance for the improvement and regulation of the stabilities of W/O emulsions.
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Affiliation(s)
- Lei Zhang
- Chongqing Science and Technology Bureau, Chongqing 400715, China;
| | - Yong Yu
- Chongqing Science and Technology Bureau, Chongqing 400715, China;
- College of Food Science, Southwest University, Chongqing 400715, China
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7
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Borrero-López AM, Wang L, Li H, Lourençon TV, Valencia C, Franco JM, Rojas OJ. Oleogels and reverse emulsions stabilized by acetylated Kraft lignins. Int J Biol Macromol 2023; 242:124941. [PMID: 37210063 DOI: 10.1016/j.ijbiomac.2023.124941] [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: 03/31/2023] [Revised: 05/03/2023] [Accepted: 05/15/2023] [Indexed: 05/22/2023]
Abstract
Acetylated Kraft lignins were evaluated for their ability of structuring vegetable oils into oleogels. Microwave-assisted acetylation was used to adjust lignin's degree of substitution according to reaction temperature (130 to 160 °C), and its effect in improving the viscoelasticity of the oleogels, which was related to the hydroxyl group content. The results were compared with those obtained by Kraft lignins acetylated using conventional methods at room temperature. A higher microwave temperature resulted in gel-like oil dispersions with improved viscoelastic properties, and stronger shear-thinning character, along with enhanced long-term stability. Lignin nanoparticles structured castor oil by enhancing hydrogen bonding between the hydroxyl groups of the oil and the nanoparticles. The oil structuring capacity of the modified lignins enhanced the stability of water-in-oil Pickering emulsions that resulted from low-energy mixing.
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Affiliation(s)
- Antonio M Borrero-López
- Pro2TecS - Chemical Process and Product Technology Research Centre, Dept. Ingeniería Química, ETSI, Campus de "El Carmen", Universidad de Huelva, 21071 Huelva, Spain.
| | - Ling Wang
- Department of Bioproducts and Biosystems, School of Chemical Engineering, Aalto University, P.O. Box 16300, FIN-00076 Espoo, Finland
| | - Haiming Li
- Department of Bioproducts and Biosystems, School of Chemical Engineering, Aalto University, P.O. Box 16300, FIN-00076 Espoo, Finland; Liaoning Key Lab of Lignocellulose Chemistry and BioMaterials, Liaoning Collaborative Innovation Center for Lignocellulosic Biorefinery, College of Light Industry and Chemical Engineering, Dalian Polytechnic University, Dalian 116034, China
| | - Tainise V Lourençon
- Department of Bioproducts and Biosystems, School of Chemical Engineering, Aalto University, P.O. Box 16300, FIN-00076 Espoo, Finland
| | - Concepción Valencia
- Pro2TecS - Chemical Process and Product Technology Research Centre, Dept. Ingeniería Química, ETSI, Campus de "El Carmen", Universidad de Huelva, 21071 Huelva, Spain
| | - José M Franco
- Pro2TecS - Chemical Process and Product Technology Research Centre, Dept. Ingeniería Química, ETSI, Campus de "El Carmen", Universidad de Huelva, 21071 Huelva, Spain
| | - Orlando J Rojas
- Department of Bioproducts and Biosystems, School of Chemical Engineering, Aalto University, P.O. Box 16300, FIN-00076 Espoo, Finland; Department of Applied Physics, School of Science, Aalto University, P.O. Box 16300, FIN-02150 Espoo, Finland; Departments of Chemical and Biological Engineering, Chemistry and Wood Science, 2360 East Mall, The University of British Columbia, Vancouver, BC V6T 1Z3, Canada
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Lim HP, Ng SSD, Dasa DB, Adnan SA, Tey BT, Chan ES, Ho KW, Ooi CW. Dual (pH and thermal) stimuli-responsive Pickering emulsion stabilized by chitosan-carrageenan composite microgels. Int J Biol Macromol 2023; 232:123461. [PMID: 36720328 DOI: 10.1016/j.ijbiomac.2023.123461] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2022] [Revised: 12/29/2022] [Accepted: 01/25/2023] [Indexed: 01/31/2023]
Abstract
Formulation of water-in-oil (W/O) Pickering emulsion (PE) for food applications has been largely restricted by the limited choices of food-grade Pickering emulsifiers. In this study, composite microgels made of chitosan and carrageenan were explored as a dual (pH and thermal) stimuli-responsive Pickering emulsifier for the stabilization of W/O PE. The chitosan-carrageenan (CS-CRG) composite microgels not only exhibited pH- and thermo-responsiveness, but also displayed enhanced lipophilicity as compared to the discrete polymers. The stability of the CS-CRG-stabilized W/O PE system (CS-CRG PE) was governed by CS:CRG mass ratio and oil fractions used. The CS-CRG PE remained stable at acidic pH and at temperatures below 40 °C. The instability of CS-CRG composite microgels at alkaline pH and at temperatures above 40 °C rendered the demulsification of CS-CRG PE. This stimuli-responsive W/O PE could unlock new opportunities for the development of stimuli-responsive W/O PE using food-grade materials.
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Affiliation(s)
- Hui-Peng Lim
- Chemical Engineering Discipline, School of Engineering, Monash University Malaysia, Selangor, Malaysia; Monash-Industry Plant Oils Research Laboratory (MIPO), Monash University Malaysia, Selangor, Malaysia
| | - Shiuh-Shen Desmond Ng
- Chemical Engineering Discipline, School of Engineering, Monash University Malaysia, Selangor, Malaysia
| | - Dhanushkaa Buddha Dasa
- Chemical Engineering Discipline, School of Engineering, Monash University Malaysia, Selangor, Malaysia
| | - Sarah Anisa Adnan
- Chemical Engineering Discipline, School of Engineering, Monash University Malaysia, Selangor, Malaysia
| | - Beng-Ti Tey
- Chemical Engineering Discipline, School of Engineering, Monash University Malaysia, Selangor, Malaysia; Advanced Engineering Platform, Monash University Malaysia, Selangor, Malaysia
| | - Eng-Seng Chan
- Chemical Engineering Discipline, School of Engineering, Monash University Malaysia, Selangor, Malaysia; Monash-Industry Plant Oils Research Laboratory (MIPO), Monash University Malaysia, Selangor, Malaysia
| | - Kiang-Wei Ho
- Chemical Engineering Discipline, School of Engineering, Monash University Malaysia, Selangor, Malaysia
| | - Chien-Wei Ooi
- Chemical Engineering Discipline, School of Engineering, Monash University Malaysia, Selangor, Malaysia; Monash-Industry Plant Oils Research Laboratory (MIPO), Monash University Malaysia, Selangor, Malaysia; Advanced Engineering Platform, Monash University Malaysia, Selangor, Malaysia.
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9
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Khan MA, Bao H, Cheng H, Feng S, Wang Y, Liang L. Fabrication of whey-protein-stabilized G/O/W emulsion for the encapsulation and retention of -ascorbic acid and α-tocopherol. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2022.111335] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/07/2022]
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10
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Gu X, Du L, Meng Z. Comparative study of natural wax-based W/O emulsion gels: Microstructure and macroscopic properties. Food Res Int 2023; 165:112509. [PMID: 36869516 DOI: 10.1016/j.foodres.2023.112509] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2022] [Revised: 01/11/2023] [Accepted: 01/21/2023] [Indexed: 01/26/2023]
Abstract
In this paper, six kinds of natural wax, including sunflower wax (SFX), rice bran wax (RBX), carnauba Brazilian wax (CBX), beeswax (BWX), candelilla wax (CDX), and sugarcane wax (SGX) were used to prepare water-in-oil (W/O) emulsion gels. Microstructures and rheological properties of all emulsion gels were investigated by microscopy, confocal laser scanning microscope (CLSM), scanning electron microscopy (SEM), and rheometer, respectively. By comparing polarized light images of wax-based emulsion gels and corresponding wax-based oleogels, it could be found that dispersed water droplets greatly affected the crystal distribution and hindered crystal growth. Polarized light microscopy and CLSM images proved that natural wax could perform a dual-stabilization mechanism by interfacial crystallization and crystal networks. SEM images illustrated all waxes except SGX were platelets and formed networks by stacking on top of each other, while flocs-like SGX was easier to adsorb on the interface and formed a "crystalline shell". The surface area and pore formed by different wax varied wildly, which accounted for their differences in the gelation ability, oil binding capacity, and strength of the crystal network. The rheological study showed that all wax had solid-like properties and wax-based oleogels with denser crystal networks correspond to emulsion gels with higher modules. The dense crystal network and interfacial crystallization could improve the stability of W/O emulsion gels proved by recovery rates and critical strain. All the above proved that natural wax-based emulsion gels can be used as stable, low-fat, and thermal-sensitive fat mimics.
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Affiliation(s)
- Xinya Gu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Liyang Du
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Zong Meng
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China.
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11
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Ghosh S, Yadav A, Rani S, Takkar S, Kulshreshtha R, Nandan B, Srivastava RK. 3D Printed Hierarchical Porous Poly(ε-caprolactone) Scaffolds from Pickering High Internal Phase Emulsion Templating. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2023; 39:1927-1946. [PMID: 36701663 DOI: 10.1021/acs.langmuir.2c02936] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
Abstract
In the realm of biomaterials, particularly bone tissue engineering, there has been a great increase in interest in scaffolds with hierarchical porosity and customizable multifunctionality. Recently, the three-dimensional (3D) printing of biopolymer-based inks (solutions or emulsions) has gained high popularity for fabricating tissue engineering scaffolds, which optimally satisfies the desired properties and performances. Herein, therefore, we explore the fabrication of 3D printed hierarchical porous scaffolds of poly(ε-caprolactone) (PCL) using the water-in-oil (w/o) Pickering PCL high internal phase emulsions (HIPEs) as the ink in 3D printer. The Pickering PCL HIPEs stabilized using hydrophobically modified nanoclay comprised of aqueous poly(vinyl alcohol) (PVA) as the dispersed phase. Rheological measurements suggested the shear thinning behavior of Pickering HIPEs having a dispersed droplet diameter of 3-25 μm. The pore morphology resembling the natural extracellular matrix and the mechanical properties of scaffolds were customized by tuning the emulsion composition and 3D printing parameters. In vitro biomineralization and drug release studies proved the scaffolds' potential in developing the apatite-rich bioactive interphase and controlled drug delivery, respectively. During in vitro osteoblast (MG63) growth experiments for up to 7 days, good adhesion and proliferation on PCL scaffolds confirmed their cytocompatibility, assessed by 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyl tetrazolium bromide (MTT) analysis. This study suggests that the assembly of HIPE templates and 3D printing is a promising approach to creating hierarchical porous scaffolds potentially suitable for bone tissue engineering and can be stretched to other biopolymers as well.
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Affiliation(s)
- Sagnik Ghosh
- Department of Textile and Fibre Engineering, Indian Institute of Technology Delhi, Hauz Khas, New Delhi110016, India
| | - Anilkumar Yadav
- Department of Textile and Fibre Engineering, Indian Institute of Technology Delhi, Hauz Khas, New Delhi110016, India
| | - Sweety Rani
- Department of Textile and Fibre Engineering, Indian Institute of Technology Delhi, Hauz Khas, New Delhi110016, India
| | - Sonam Takkar
- Department of Biochemical Engineering and Biotechnology, Indian Institute of Technology Delhi, Hauz Khas, New Delhi110016, India
| | - Ritu Kulshreshtha
- Department of Biochemical Engineering and Biotechnology, Indian Institute of Technology Delhi, Hauz Khas, New Delhi110016, India
| | - Bhanu Nandan
- Department of Textile and Fibre Engineering, Indian Institute of Technology Delhi, Hauz Khas, New Delhi110016, India
| | - Rajiv K Srivastava
- Department of Textile and Fibre Engineering, Indian Institute of Technology Delhi, Hauz Khas, New Delhi110016, India
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12
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Jurić Simčić A, Abrami M, Erak I, Paladin I, Cetina Čižmek B, Hafner A, Grassi M, Filipović-Grčić J. Use of low-field NMR and rheology to evaluate the microstructure and stability of a poly(d,l-lactide-co-glycolide)-based W/O emulsion to be processed by spray drying. Int J Pharm 2023; 631:122471. [PMID: 36509222 DOI: 10.1016/j.ijpharm.2022.122471] [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: 08/05/2022] [Revised: 12/01/2022] [Accepted: 12/05/2022] [Indexed: 12/13/2022]
Abstract
Drug-loaded emulsions for spray drying should be optimised for their rheological behaviour and stability under operating conditions, as this is essential for achieving the desired physicochemical properties of the final dry product. Our aim was therefore to investigate the structure and stability of a water-in-oil (W/O) emulsion containing vancomycin hydrochloride as the active ingredient in the aqueous phase, poly(d,l-lactide-co-glycolide) as the structural polymer in the dichloromethane-based organic phase, and various stabilisers using low-field nuclear magnetic resonance (LF NMR) and rheological characterisation. Four emulsions were tested, namely-one without stabiliser, one with Poloxamer® 407, one with chitosan and Span™ 80 and one with chitosan only. The theoretical interpretation of the rheological data allowed the determination of the velocity and the shear rate/stress profiles inside the feed path of the W/O emulsion, aspects that are critical for the industrial scale-up of the emulsion drying process. In addition, LF NMR demonstrated that shaking was sufficient to restore the original emulsion structure and that the droplet size of all emulsions was in the range of 1-10 μm, although the emulsion with chitosan had the narrowest droplet size distribution and the higher zero shear viscosity, which accounts for the increased long-term stability due to impeded droplets movement.
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Affiliation(s)
- Ana Jurić Simčić
- R&D, PLIVA Croatia Ltd, TEVA Group Member, Prilaz baruna Filipovića 25, 10000 Zagreb, Croatia.
| | - Michela Abrami
- Department of Engineering and Architecture, Trieste University, via Valerio 6, I-34127 Trieste, Italy.
| | - Iva Erak
- R&D, PLIVA Croatia Ltd, TEVA Group Member, Prilaz baruna Filipovića 25, 10000 Zagreb, Croatia.
| | - Iva Paladin
- R&D, PLIVA Croatia Ltd, TEVA Group Member, Prilaz baruna Filipovića 25, 10000 Zagreb, Croatia.
| | - Biserka Cetina Čižmek
- R&D, PLIVA Croatia Ltd, TEVA Group Member, Prilaz baruna Filipovića 25, 10000 Zagreb, Croatia.
| | - Anita Hafner
- University of Zagreb, Faculty of Pharmacy and Biochemistry, A. Kovačića 1, 10000 Zagreb, Croatia.
| | - Mario Grassi
- Department of Engineering and Architecture, Trieste University, via Valerio 6, I-34127 Trieste, Italy.
| | - Jelena Filipović-Grčić
- University of Zagreb, Faculty of Pharmacy and Biochemistry, A. Kovačića 1, 10000 Zagreb, Croatia.
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13
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Ma H, Xia S, Sun C, Yu F, Cameron A, Zheng W, Shu Q, Pei H, Han Y. Novel Strategy of Polymers in Combination with Silica Particles for Reversible Control of Oil-Water Interface. ACS APPLIED MATERIALS & INTERFACES 2023; 15:2216-2227. [PMID: 36576434 DOI: 10.1021/acsami.2c19037] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
Abstract
Hybrid smart emulsification systems are highly applicable in manipulating oil-in-water (O/W) droplets. Herein, novel switchable block polymers containing both zwitterionic and tertiary amine pendent groups were designed and synthesized to combine with charged silica particles to stabilize the O/W emulsion responsive to pH. This study was carried out in O/W emulsions stabilized with the polymer and silica particles under different pH conditions. The emulsion system was also simulated using molecular dynamics simulation to reveal the mechanism at molecular levels, thus gaining insight into the relationships between the emulsifying properties and the molecular interaction of the mixed system. Upon acidification of the continuous aqueous phase, protonated polymers with excellent hydrophilicity were induced by charged silica particles to cause rapid emulsion coalescence. In alkaline media, the mixed system conversely stabilized the O/W emulsions, cutting polymer consumption by over three-quarters. The emulsification and demulsification can be switched alternately by tuning the pH conditions. The applications exhibited excellent efficiency in separating heavy oil/water emulsions and proved the high conversion rate in emulsion polymerization. Overall, with this novel strategy to relieve tedious modifications on particle surfaces and massive consumption of polymers, the designed responsive emulsification systems can impart intelligent and controllable chemical reactivity to emulsions on demand in a more affordable and sustainable way.
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Affiliation(s)
- Hao Ma
- School of Chemical Engineering and Technology, Tianjin University, Tianjin300350, China
| | - Shuqian Xia
- School of Chemical Engineering and Technology, Tianjin University, Tianjin300350, China
| | - Caixia Sun
- School of Chemical Engineering and Technology, Tianjin University, Tianjin300350, China
| | - Fuce Yu
- School of Chemical Engineering and Technology, Tianjin University, Tianjin300350, China
| | - Alexandre Cameron
- School of Mining and Petroleum Engineering, University of Alberta, Edmonton, AlbertaT6G 1H9, Canada
| | - Wangang Zheng
- Research Institute of Petroleum Engineering, Sinopec Shengli Oilfield Co., Ltd., Dongying, Shandong257067, China
| | - Qinglin Shu
- Research Institute of Petroleum Engineering, Sinopec Shengli Oilfield Co., Ltd., Dongying, Shandong257067, China
| | - Haihua Pei
- School of Petroleum Engineering, China University of Petroleum (East China), Qingdao266580, China
| | - You Han
- School of Chemical Engineering and Technology, Tianjin University, Tianjin300350, China
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14
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Crugeira PJL, Almeida HHS, Teixeira LG, Barreiro MF. Photodynamic inactivation of Staphylococcus aureus by ecological antibacterial solutions associating LED (ʎ 450 ± 10 nm) with curcumin and olive leaf extracts. JOURNAL OF PHOTOCHEMISTRY AND PHOTOBIOLOGY. B, BIOLOGY 2023; 238:112626. [PMID: 36512898 DOI: 10.1016/j.jphotobiol.2022.112626] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/27/2022] [Revised: 11/03/2022] [Accepted: 12/07/2022] [Indexed: 12/14/2022]
Abstract
Antimicrobial resistance is a problem in contemporary society, with Staphylococcus aureus standing out as a threat due to its ability to colonize, its pathogenicity, and its expression of several virulence factors. In this context, antimicrobial photodynamic inactivation (aPDI) emerges as an alternative to conventional microbicidal or microbiostatic systems, enabling numerous and successive applications without developing side effects and microbial resistance. In this context, an aPDI system against cultures of S. aureus based on a water-in-oil (W/O) emulsion incorporating curcumin as the photosensitizer (PS), with and without olive leaf extract (OLE), was developed and the antibacterial efficacy evaluated under LED activation (ʎ450 ± 10 nm) by depositing an energy density of 14 J/cm2. The produced emulsified systems showed no significant differences in the droplet size and morphology, remaining stable along the tested period of 30 days. The bacterial reduction achieved after the first aPDI application for the emulsions added with curcumin and curcumin combined with the OLE was 5 log10 CFU.mL-1 and 6 log10 CFU.mL-1, respectively, revealing a significant difference between the two groups (p < 0.0001). After the second aPDI application, an increased microbial reduction (7 log10 CFU.mL-1) was observed for both studied groups even with a low significant difference (p < 0.05). The PS loading through an emulsified system for aPDI obtained a bactericidal action against S. aureus, increased by applying two aPDI, showing a significant synergy between photodynamic inactivation, OLE delivery and antibacterial activity. In addition, the developed solutions were produced using natural products by an ecologically correct process.
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Affiliation(s)
- Pedro J L Crugeira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
| | - Heloísa H S Almeida
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
| | - Liandra G Teixeira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
| | - M Filomena Barreiro
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
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15
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Liu L, Wei J, Ho KM, Chiu KY, Ngai T. Capsules templated from water-in-oil Pickering emulsions for enzyme encapsulation. J Colloid Interface Sci 2023; 629:559-568. [PMID: 36179576 DOI: 10.1016/j.jcis.2022.09.106] [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: 07/31/2022] [Revised: 09/17/2022] [Accepted: 09/20/2022] [Indexed: 10/14/2022]
Abstract
HYPOTHESIS Encapsulation of sensitive water-soluble bioactive materials such as fragrances, polyphenols and enzymes poses an immense challenge with capsules templated from water-in-oil (w/o) emulsions. Generation of radicals, heating, and extreme pH that are necessary for shell formation through interfacial reactions may have undesired influences on the active ingredients and thus lower their activity. EXPERIMENTS To overcome these limitations, we present a method to encapsulate sensitive ingredients, whereby capsules are templated from a w/o Pickering emulsion stabilized by binary particles of different hydrophilicity levels; the particles assembled at the water/oil interface are then crosslinked by polydiisocyanate (PHDI) at room temperature and neutral pH. Zein and casein nanoparticles were used as hydrophilic stabilizers and lipase was chosen as a model sensitive biomolecule that was encapsulated in the water core. FINDINGS Our results indicated that the enzymes encapsulated in colloid capsules had higher activity than those encapsulated in traditional w/o Pickering emulsion without shell crosslinking. The capsule structure effectively protected enzymes from the outer environment. This method is well suited for the encapsulation and protection of sensitive ingredients and shows great application in food, drug, and cosmetic industries.
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Affiliation(s)
- Liangdong Liu
- Department of Chemistry, The Chinese University of Hong Kong, Shatin, N.T., Hong Kong, China
| | - Jingjing Wei
- Department of Fine Chemical Engineering, Shenzhen Polytechnic, Nanshan District, Shenzhen, Guangdong, China.
| | - Kin Man Ho
- Xianhong Science (Hong Kong) Co. Ltd, Room 1604, Nanyang Plaza, No. 57 Hung To Road, Kwun Tong, Kowloon, Hong Kong, China
| | - Kwan Yeung Chiu
- Xianhong Science (Hong Kong) Co. Ltd, Room 1604, Nanyang Plaza, No. 57 Hung To Road, Kwun Tong, Kowloon, Hong Kong, China
| | - To Ngai
- Department of Chemistry, The Chinese University of Hong Kong, Shatin, N.T., Hong Kong, China.
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16
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Song Z, Wang S, Yang L, Hou R, Wang R, Zhang N, Wang Y, Li C, Tan Y, Huang S, Chen J, Zhang Z. Rotenone encapsulated in pH-responsive alginate-based microspheres reduces toxicity to zebrafish. ENVIRONMENTAL RESEARCH 2023; 216:114565. [PMID: 36243052 DOI: 10.1016/j.envres.2022.114565] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/28/2022] [Revised: 09/14/2022] [Accepted: 10/07/2022] [Indexed: 06/16/2023]
Abstract
Rotenone is a botanical pesticide and has long been used for control of insect pests and also as a natural piscicide for management of fish populations in many countries. Field application for pest control, however, often encounters the movement of rotenone into surface water due to spray drift or surface runoff after rainfall, which could potentially result in water pollution and unexpected death of fishes. To minimize its effect on freshwater and the problem of fish dying, one solution was to encapsulate rotenone in specific microspheres, limiting its release and reducing its toxicity since rotenone can be quickly degraded under sunlight. In this study, pH-responsive alginate-based microspheres were synthesized to encapsulating rotenone, which were designated as rotenone beads. The rotenone beads, along with alginate beads (devoid of rotenone) were characterized and evaluated for their responses to pH and effects on zebrafish. Results showed that the microspheres had high loading efficiency (4.41%, w/w) for rotenone, and rotenone beads well responded to solution pH levels. The cumulative release rates of rotenone from the beads were 27.91%, 42.72%, and 90.24% at pH 5.5, 7.0, and 9.0, respectively. Under acidic conditions, the rotenone release rate was lower due to hydrogen bonding. On the contrary, rotenone became more quickly released at the high pH due to intermolecular repulsion. The toxicity of rotenone beads to zebrafish and fish embryos at a pH of 5.5 was reduced by 2- and 4-fold than chemical rotenone. Since pH levels in most freshwater lakes, ponds, and streams vary from 6 to 8, rotenone release from the beads in such freshwater could be limited. Thus, the synthesized rotenone beads could be relatively safely used for pest control with limited effects on freshwater fishers.
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Affiliation(s)
- Zixia Song
- Key Laboratory of Natural Pesticide and Chemical Biology of the Ministry of Education, South China Agricultural University, Guangzhou, 510642, China; Mid-Florida Research and Education Center, Department of Environmental Horticulture, Institute of Food and Agricultural Sciences, University of Florida, Apopka, FL, 32703, USA
| | - Shiying Wang
- Key Laboratory of Natural Pesticide and Chemical Biology of the Ministry of Education, South China Agricultural University, Guangzhou, 510642, China
| | - Liupeng Yang
- Key Laboratory of Natural Pesticide and Chemical Biology of the Ministry of Education, South China Agricultural University, Guangzhou, 510642, China
| | - Ruiquan Hou
- Key Laboratory of Natural Pesticide and Chemical Biology of the Ministry of Education, South China Agricultural University, Guangzhou, 510642, China
| | - Ruifei Wang
- Key Laboratory of Natural Pesticide and Chemical Biology of the Ministry of Education, South China Agricultural University, Guangzhou, 510642, China
| | - Ning Zhang
- Key Laboratory of Natural Pesticide and Chemical Biology of the Ministry of Education, South China Agricultural University, Guangzhou, 510642, China
| | - Yongqing Wang
- Key Laboratory of Natural Pesticide and Chemical Biology of the Ministry of Education, South China Agricultural University, Guangzhou, 510642, China
| | - Chao Li
- Key Laboratory of Natural Pesticide and Chemical Biology of the Ministry of Education, South China Agricultural University, Guangzhou, 510642, China
| | - Yuting Tan
- Key Laboratory of Natural Pesticide and Chemical Biology of the Ministry of Education, South China Agricultural University, Guangzhou, 510642, China
| | - Suqing Huang
- College of Chemistry and Chemical Engineering, Zhongkai University of Agriculture and Engineering, Guangzhou, 510225, China
| | - Jianjun Chen
- Mid-Florida Research and Education Center, Department of Environmental Horticulture, Institute of Food and Agricultural Sciences, University of Florida, Apopka, FL, 32703, USA.
| | - Zhixiang Zhang
- Key Laboratory of Natural Pesticide and Chemical Biology of the Ministry of Education, South China Agricultural University, Guangzhou, 510642, China.
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17
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The Role of Starch in Shaping the Rheo-Mechanical Properties of Fat-in-Water Emulsions. POLYSACCHARIDES 2022. [DOI: 10.3390/polysaccharides3040047] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022] Open
Abstract
The DMA technique was used to conduct experiments on the rheo-mechanical properties of emulsified bovine fat meat products stabilised with potato starch. Starch gels with starch concentrations corresponding to the concentration of starch in water in the emulsions under analysis were used as control systems. The research showed that the rheo-mechanical properties of starch gels and starch–fat gels result from the conformational changes occurring within the structural elements of their spatial network. In starch gels, segments formed by complex associations of amylose chains are structural elements, whereas in starch–fat gels (emulsions) these are additionally amylose–fat complexes. Changes occurring during progressive retrogradation increase the degree of cross-linking in them. In starch gels, they are conditioned by the starch concentration, whereas in emulsions they are conditioned by the concentration of starch and the presence of fat. The parameters obtained by adjusting the Avrami equation to the data obtained with the DMA method enabled the determination of three forms of organisation of the dispersion structure of starch–fat systems. Each of these forms of structure organisation is conditioned by the concentration of starch in the emulsion system.
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18
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Artificial neural network-based predictions of surface electrocoalescence of water droplets in hydrocarbon media. Chem Eng Res Des 2022. [DOI: 10.1016/j.cherd.2022.09.025] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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19
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Wang C, Jiang H, Li Y. Water-in-Oil Pickering Emulsions Stabilized by Phytosterol/Chitosan Complex Particles. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.130489] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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20
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Kamaruding NA, Muhammad Daud NA, Ismail N, Shaharuddin S. Effect of Different Solubilization pH Values on the Functional Properties of Protein Spirulina platensis Isolated Through Acidic Precipitation. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2022. [DOI: 10.1080/10498850.2022.2131495] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- N. A. Kamaruding
- Institute of Marine Biotechnology, Universiti Malaysia Terengganu, Kuala Nerus, Malaysia
| | - N. A. Muhammad Daud
- Section of Food Engineering Technology, Universiti Kuala Lumpur Branch Campus Malaysian Institute of Chemical and Bioengineering Technology, Melaka, Malaysia
| | | | - S. Shaharuddin
- Universiti Kuala Lumpur Branch Campus Malaysian Institute of Industrial Technology, Persiaran Sinaran Ilmu, Johor Bahru, Malaysia
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21
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Sekhavatizadeh SS, Banisaeed K, Hasanzadeh M, Khalatbari-Limaki S, Amininezhad H. Physicochemical properties of kashk supplemented with encapsulated lemongrass extract. FOODS AND RAW MATERIALS 2022. [DOI: 10.21603/2308-4057-2023-1-560] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023] Open
Abstract
Kashk is a perishable fermented dairy product. Since chemical preservatives are harmful for human health, we aimed to study lemongrass (Cymbopogon citratus L.) as a natural preservative.
First, we assessed the phytochemical properties of lemongrass extract. Then, we added lemongrass extract and microencapsulated lemongrass extract to kashk samples. Finally, we analyzed their physicochemical and sensorial properties during 60 days of storage.
Catechin (419.04 ± 0.07 mg/L), gallic acid (319.67 ± 0.03 mg/L), and chloregenic acid (4.190 ± 0.002 mg/L) were found to be the predominant phenolic constituents in lemongrass. Total phenolics, total flavonoids, and antioxidant activity (IC50) values of the lemongrass extract were 26.73 mg GA/g, 8.06 mg Quercetin/g, and 2751.331 mg/L, respectively. The beads were spherical in shape with a 35.03-nm average particle diameter and 47.81% microencapsulation efficiency. The pH of the supplemented kashks decreased during the storage time. They showed lower acid degree values than the control at the end of storage. The peroxide, p-anisidine, and thiobarbituric acid values of the sample fortified with microencapsulated lemongrass extract were 6.15, 4.76, and 44.12%, respectively, being the lowest among the samples. This kashk sample had the highest hardness (570.62 ± 21.87 g), adhesiveness (18.10 ± 4.36 mJ), and cohesiveness (0.56 ± 0.25) but the lowest chewiness (72.66 ± 3.08 mJ) among the samples. It also had a better sensory profile than the control samples.
Our results indicated that microencapsulated lemongrass extract could be incorporated into kashk to ensure suitable sensorial and textural properties. Furthermore, it may delay fat oxidation and lipolysis during storage.
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22
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Jiang H, Hu X, Jiang W, Guan X, Li Y, Ngai T. Water-in-Oil Pickering Emulsions Stabilized by Hydrophobized Protein Microspheres. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2022; 38:12273-12280. [PMID: 36172706 DOI: 10.1021/acs.langmuir.2c01904] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/16/2023]
Abstract
Water-in-oil (w/o) Pickering emulsions have gained considerable attention in colloid science and daily applications. However, for the formation of w/o emulsions, especially those with high internal water content, the particulate stabilizers are required to be sufficiently hydrophobic, and synthetic or chemically modified particles have been mostly reported until now, which are not biocompatible and sustainable. We present a zein protein-based microsphere derived from the Pickering emulsion template, in which protein microspheres are feasibly in situ hydrophobized by silica nanoparticles, enabling the stabilization of w/o Pickering emulsions. The effects of microsphere concentration, water/oil volume ratio, oil types, and pH on the stabilization of prepared w/o emulsions are systematically studied, revealing prominent characteristics of the controllable size, high water fraction, universal adaptation of oils, as well as broad pH stability. As a demonstration, the Pickering emulsion effectively encapsulates vitamin C and shows high stability for long storage duration against ultraviolet radiation/heat. Therefore, this novel proteinaceous particle-stabilized w/o Pickering emulsion has great potential in the delivery and protection of water-soluble bioactive substrates.
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Affiliation(s)
- Hang Jiang
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, School of Chemical and Material Engineering, Jiangnan University, Wuxi 214122, P. R. China
| | - Xiaofeng Hu
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, School of Chemical and Material Engineering, Jiangnan University, Wuxi 214122, P. R. China
| | - Weijie Jiang
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, School of Chemical and Material Engineering, Jiangnan University, Wuxi 214122, P. R. China
| | - Xin Guan
- Department of Chemistry, The Chinese University of Hong Kong, Shatin, N. T, Hong Kong 00852, P. R. China
| | - Yunxing Li
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, School of Chemical and Material Engineering, Jiangnan University, Wuxi 214122, P. R. China
| | - To Ngai
- Department of Chemistry, The Chinese University of Hong Kong, Shatin, N. T, Hong Kong 00852, P. R. China
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23
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Allogeneic Bone Impregnated with Biodegradable Depot Delivery Systems for the Local Treatment of Joint Replacement Infections: An In Vitro Study. Molecules 2022; 27:molecules27196487. [PMID: 36235024 PMCID: PMC9571001 DOI: 10.3390/molecules27196487] [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: 09/01/2022] [Revised: 09/21/2022] [Accepted: 09/27/2022] [Indexed: 11/17/2022] Open
Abstract
Although progress is evident in the effective treatment of joint replacement-related infections, it still remains a serious issue in orthopedics. As an example, the local application of antibiotics-impregnated bone grafts supplies the high drug levels without systemic side effects. However, antibiotics in the powder or solution form could be a risk for local toxicity and do not allow sustained drug release. The present study evaluated the use of an antibiotic gel, a water-in-oil emulsion, and a PLGA microparticulate solid dispersion as depot delivery systems impregnating bone grafts for the treatment of joint replacement-related infections. The results of rheological and bioadhesive tests revealed the suitability of these formulations for the impregnation of bone grafts. Moreover, no negative effect on proliferation and viability of bone marrow mesenchymal stem cells was detected. An ex vivo dissolution test of vancomycin hydrochloride and gentamicin sulphate from the impregnated bone grafts showed a reduced burst and prolonged drug release. The PLGA-based formulation proved to be particularly promising, as one-day burst release drugs was only 15% followed with sustained antibiotics release with zero-order kinetics. The results of this study will be the basis for the development of a new product in the Tissue Section of the University Hospital for the treatment of bone defects and infections of joint replacements.
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24
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Gao H, Huang X, Xie Y, Fang S, Chen W, Zhang K, Chen X, Zou L, Liu W. Improving the gastrointestinal activity of probiotics through encapsulation within biphasic gel water-in-oil emulsions. Food Funct 2022; 13:11455-11466. [PMID: 36148831 DOI: 10.1039/d2fo01939f] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The development of probiotics encapsulation strategies has always been a hot topic due to the high sensitivity of probiotics to processing, storage and the gastrointestinal environment. In this study, water in oil (W/O) emulsions of single-phase or dual-phase gels were constructed through the water phase, oil phase alone or all gels. And the W/O emulsions were used to encapsulate Bifidobacterium lactis V9. The effects of water, oil and biphasic gels on the physicochemical properties of the emulsion and the probiotic activity were investigated. Water, oil and biphasic gels contribute to the stability of emulsions. Oil-phase gels make the emulsion form a solid-like texture, while water-phase gels have no significant effect on the liquidity of the emulsion. The microscopic image shows that the probiotics were completely encapsulated in the internal aqueous phase due to the excellent water affinity of probiotic powder. In addition, all W/O emulsions retain higher probiotic activity, which is attributed to good physical isolation during the gastric phase, while oil-phase and biphasic gel emulsions have high probiotic activity after intestinal digestion due to reduced lipid digestion by oil-phase gels. A liquid or solid-state encapsulated probiotic emulsion has been developed and can be used as a coating sauce, solid fat, etc., which can provide additional ideas for probiotic encapsulation systems and functional food development.
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Affiliation(s)
- Hongxia Gao
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, 330047, China.
| | - Xin Huang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, 330047, China.
| | - Youfa Xie
- Jiangzhong Pharmaceutical Co. LTD, Nanchang, 330041, Jiangxi, PR China
| | - Suqiong Fang
- Sirio Pharma Co., Ltd., Shantou, Guangdong 515041, China
| | - Wenrong Chen
- Sirio Pharma Co., Ltd., Shantou, Guangdong 515041, China
| | - Kui Zhang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, 330047, China.
| | - Xing Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, 330047, China.
| | - Liqiang Zou
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, 330047, China.
| | - Wei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, 330047, China. .,National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, Jiangxi, 330022, China
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Nhouchi Z, Watuzola R, Pense-Lheritier AM. A review on octenyl succinic anhydride modified starch-based Pickering-emulsion: Instabilities and ingredients interactions. J Texture Stud 2022; 53:581-600. [PMID: 35119704 DOI: 10.1111/jtxs.12663] [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: 08/30/2021] [Revised: 01/20/2022] [Accepted: 01/21/2022] [Indexed: 12/30/2022]
Abstract
Pickering emulsions endow attractive features and a wide versatility in both food and nonfood fields. In the last decades, a noticeable interest has emerged toward the use of octenyl succinic anhydride (OSA)-starch to improve the long-term stability in such systems. In this review, instabilities were pointed out, where a new kinetic equilibrium was observed in Pickering emulsions assigned to migration and size variations of particles. These features were monitored using rheological measurements to understand microstructure and droplets mobility. The elastic modulus (G'), the viscous modulus (G″), and tan(δ) values were attributed to the transition from solid to fluid and assigned to the instability of the formulation regardless of the type of the system configuration. The novelties in using OSA-modified starch, were also exposed. The chemical modification of starch decreased creaming for months. Interaction between OSA-modified starches and some ionic components (potassium, magnesium, and calcium) as well as hydrocolloids and proteins reduced creaming and coalescence due to dense interfacial film. Furthermore, the key parameters (oil fraction, fatty acids composition, oxidative stress oil polarity, and oil viscosity) that govern oil phase in Pickering emulsion, were analyzed. These parameters were found to be positively correlated to the stability of Pickering emulsions.
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Affiliation(s)
- Zeineb Nhouchi
- School of Industrial Biology - EBI, EBInnov, Cergy, France
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26
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Liu T, Zhao Y, Wu N, Chen S, Xu M, Du H, Yao Y, Tu Y. Egg white protein-based delivery system for bioactive substances: a review. Crit Rev Food Sci Nutr 2022; 64:617-637. [PMID: 35930299 DOI: 10.1080/10408398.2022.2107612] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Some bioactive substances in food have problems such as poor solubility, unstable chemical properties and low bioavailability, which limits their application in functional food. Recently, many egg white protein-based delivery carriers have been developed to improve the chemical stability, biological activity and bioavailability of bioactive substances. This article reviewed the structure and properties of several major egg white proteins commonly used to construct bioactive substance delivery systems. Several common carrier types based on egg white proteins, including hydrogels, emulsions, micro/nanoparticles, aerogels and electrospinning were then introduced. The biological functions of common bioactive substances, the limitations, and the role of egg white protein-based delivery systems were also discussed. At present, whole egg white protein, ovalbumin and lysozyme are most widely used in delivery systems, while ovotransferrin, ovomucoid and ovomucin are less developed and applied. Egg white protein-based nanoparticles are currently the most commonly used delivery carriers. Egg white protein-based hydrogels, emulsions, and microparticles are also widely used. Future research on the application of various egg white proteins in developed new delivery systems will provide more choices for the delivery of various bioactive substances.
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Affiliation(s)
- Tiantian Liu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang, China
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang, China
- Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang, China
| | - Yan Zhao
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang, China
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang, China
- Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang, China
| | - Na Wu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang, China
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang, China
- Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang, China
| | - Shuping Chen
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang, China
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang, China
- Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang, China
| | - Mingsheng Xu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang, China
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang, China
- Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang, China
| | - Huaying Du
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang, China
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang, China
- Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang, China
| | - Yao Yao
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang, China
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang, China
- Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang, China
| | - Yonggang Tu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang, China
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang, China
- Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang, China
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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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Yang J, Zheng H, Mo Y, Gao Y, Mao L. Structural characterization of hydrogel-oleogel biphasic systems as affected by oleogelators. Food Res Int 2022; 158:111536. [DOI: 10.1016/j.foodres.2022.111536] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2022] [Revised: 06/08/2022] [Accepted: 06/17/2022] [Indexed: 11/24/2022]
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29
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Characterization of hen phosvitin in aqueous salt solutions: Size, structure, and aggregation. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107545] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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30
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Zhang M, Fan L, Liu Y, Li J. A mechanistic investigation of the effect of dispersion phase protein type on the physicochemical stability of water–in–oil emulsions. Food Res Int 2022; 157:111293. [DOI: 10.1016/j.foodres.2022.111293] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2022] [Revised: 04/19/2022] [Accepted: 04/21/2022] [Indexed: 11/04/2022]
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Triggered and controlled release of bioactives in food applications. ADVANCES IN FOOD AND NUTRITION RESEARCH 2022; 100:49-107. [PMID: 35659356 DOI: 10.1016/bs.afnr.2022.03.002] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Bioactive compounds (e.g., nutraceuticals, micronutrients, antimicrobial, antioxidant) are added to food products and formulations to enhance sensorial/nutritional attributes and/or shelf-life. Many of these bioactives are susceptible to degradation when exposed to environmental and processing factors. Others involve in undesirable interactions with food constituents. Encapsulation is a useful tool for addressing these issues through various stabilization mechanisms. Besides protection, another important requirement of encapsulation is to design a carrier that predictably releases the encapsulated bioactive at the target site to elicit its intended functionality. To this end, controlled release carrier systems derived from interactive materials have been developed and commercially exploited to meet the requirements of various applications. This chapter provides an overview on basic controlled and triggered release concepts relevant to food and active packaging applications. Different approaches to encapsulate bioactive compounds and their mode of release are presented, from simple blending with a compatible matrix to complex multiphase carrier systems. To further elucidate the mass transport processes, selected diffusion and empirical release kinetic models are presented, along with their brief historical significance. Finally, interactive carriers that are responsive to moisture, pH, thermal and chemical stimuli are presented to illustrate how these triggered release mechanisms can be useful for food applications.
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32
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Yang Y, Zhang M, Li J, Su Y, Gu L, Yang Y, Chang C. Construction of egg white protein particle and rhamnolipid based emulsion gels with β-sitosterol as gelation factor: The application in cookie. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107479] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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33
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Lokanathan M, Wimalarathne S, Bahadur V. Influence of surfactant on electrowetting-induced surface electrocoalescence of water droplets in hydrocarbon media. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.128325] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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34
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Zhu Q, Wei W, Zhang L, Meng J, Sui W, Wu T, Li J, Wang P, Zhang M. Fabrication and characterization of gel-in-oil-water (G/O/W) double emulsion stabilized by flaxseed gum/whey protein isolate complexes. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.129566] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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35
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Vratsanos MA, Gianneschi NC. Direct Observation of Emulsion Morphology, Dynamics, and Demulsification. ACS NANO 2022; 16:7783-7793. [PMID: 35302741 PMCID: PMC9836053 DOI: 10.1021/acsnano.2c00199] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
Herein, we present the direct observation and quantification of a water-in-oil (w/o) emulsion, its destabilization, and the effect of additives on such processes at the nanoscale. This is achieved via liquid phase transmission electron microscopy (LPTEM), wherein a small volume of emulsion is encapsulated against vacuum in its liquid state to allow observation of its initial morphology and its evolution over time at excellent spatial and temporal resolution. Emulsions of this class are useful for delivering payloads of materials insoluble in their delivery medium and are currently widely used across food science, pharmaceuticals, and environmental applications. However, their utility is inherently limited by their thermodynamic tendency to demulsify, eventually leading to bulk phase separation. This occurs via several degradation mechanisms, operating at times collectively, and which are difficult to differentiate via traditional ensemble methods (e.g., light scattering), obscuring mechanistic nuances. LPTEM as a characterization technique has the potential to augment our understanding of emulsion behavior and improve performance and formulations. In this work, we also emphasize the importance of the included videographic Supporting Information data in demonstrating the behavior of the studied materials.
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Affiliation(s)
- Maria A Vratsanos
- Department of Materials Science & Engineering, Northwestern University, Evanston, Illinois 60208, United States
| | - Nathan C Gianneschi
- Department of Materials Science & Engineering, Northwestern University, Evanston, Illinois 60208, United States
- International Institute for Nanotechnology, Simpson Querrey Institute, Chemistry of Life Processes Institute, Northwestern University, Evanston, Illinois 60208, United States
- Department of Chemistry, Department of Biomedical Engineering, Department of Pharmacology, Northwestern University, Evanston, Illinois 60208, United States
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36
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Ribeiro BG, Campos Guerra JM, Sarubbo LA. Production of a biosurfactant from S. cerevisiae and its application in salad dressing. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2022. [DOI: 10.1016/j.bcab.2022.102358] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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37
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Mercado DF, Ballesteros-Rueda LM, Lizarazo-Gómez CC, Núñez-Rodríguez BE, Arenas-Calderón E, Baldovino‑Medrano VG. Synthesis and use of functionalized SiO2 nanoparticles for formulating heavy oil macroemulsions. Chem Eng Sci 2022. [DOI: 10.1016/j.ces.2022.117531] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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38
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Ma Z, Yao J, Wang Y, Jia J, Liu F, Liu X. Polysaccharide-based delivery system for curcumin: Fabrication and characterization of carboxymethylated corn fiber gum/chitosan biopolymer particles. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107367] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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39
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Steinacher M, Amstad E. Spray-Assisted Formation of Micrometer-Sized Emulsions. ACS APPLIED MATERIALS & INTERFACES 2022; 14:13952-13961. [PMID: 35258934 DOI: 10.1021/acsami.2c00963] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Emulsion drops with defined sizes are frequently used to conduct chemical reactions on picoliter scales or as templates to form microparticles. Despite tremendous progress that has been achieved in the production of emulsions, the high throughput formation of drops with well-defined diameters of a few micrometers remains challenging. Drops of this size, however, are in high demand, for example, for many pharmaceutical, food, and materials science applications. Here, we introduce a scalable method to produce water-in-oil emulsion drops possessing controlled diameters of just a few micrometers: We fabricate calibrated aerosol drops and transfer them into an oil bath to form stable emulsions at rates up to 480 μL min-1 of the dispersed phase. We demonstrate that the emulsification is thermodynamically driven such that design principles to successfully form emulsions can easily be deduced. We employ these emulsion drops as templates to form well-defined micrometer-sized hydrogel spheres and capsules.
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Affiliation(s)
- Mathias Steinacher
- Soft Materials Laboratory, Institute of Materials, École Polytechnique Fédérale de Lausanne (EPFL), Lausanne 1015, Switzerland
| | - Esther Amstad
- Soft Materials Laboratory, Institute of Materials, École Polytechnique Fédérale de Lausanne (EPFL), Lausanne 1015, Switzerland
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40
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Liu Y, Lee WJ, Tan CP, Lai OM, Wang Y, Qiu C. W/O high internal phase emulsion featuring by interfacial crystallization of diacylglycerol and different internal compositions. Food Chem 2022; 372:131305. [PMID: 34653777 DOI: 10.1016/j.foodchem.2021.131305] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2021] [Revised: 09/30/2021] [Accepted: 09/30/2021] [Indexed: 11/19/2022]
Abstract
High internal phase emulsions (HIPEs) show promising application in food and cosmetic industries. In this work, diacylglycerol (DAG) was applied to fabricate water-in-oil (W/O) HIPEs. DAG-based emulsion can hold 60% water and the emulsion rigidity increased with water content, indicating the water droplets acted as "active fillers". Stable HIPE with 80% water fraction was formed through the combination of 6 wt% DAG with 1 wt% polyglycerol polyricinoleate (PGPR). The addition of 1 w% kappa (κ)-carrageenan and 0.5 M NaCl greatly reduced the droplet size and enhanced emulsion rigidity, and the interfacial tension of the internal phase was reduced. Benefiting from the Pickering crystals-stabilized interface by DAG as revealed by the microscopy and enhanced elastic modulus of emulsions with the gelation agents, the HIPEs demonstrated good retaining ability for anthocyanin and β-carotene. This study provides insights for the development of W/O HIPEs to fabricate low-calories margarines, spread or cosmetic creams.
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Affiliation(s)
- Yingwei Liu
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China; Guangdong International Joint Research Center for Oilseed Biorefinery, Nutrition and Safety, Guangzhou 510632, China
| | - Wan Jun Lee
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China; Guangdong International Joint Research Center for Oilseed Biorefinery, Nutrition and Safety, Guangzhou 510632, China
| | - Chin Ping Tan
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43300 Selangor, Malaysia
| | - Oi Ming Lai
- Department of Bioprocess Technology, Faculty of Biotechnology & Biomolecular Sciences, Universiti Putra Malaysia, 43300 Selangor, Malaysia
| | - Yong Wang
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China; Guangdong International Joint Research Center for Oilseed Biorefinery, Nutrition and Safety, Guangzhou 510632, China
| | - Chaoying Qiu
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China; Guangdong International Joint Research Center for Oilseed Biorefinery, Nutrition and Safety, Guangzhou 510632, China
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41
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Cui H, Cao G, Zhu S, Mu J, Chou X. Study on the preparation and formation factors of frother emulsion. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2021.128155] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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42
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Liu F, Li M, Wang Q, Yan J, Han S, Ma C, Ma P, Liu X, McClements DJ. Future foods: Alternative proteins, food architecture, sustainable packaging, and precision nutrition. Crit Rev Food Sci Nutr 2022; 63:6423-6444. [PMID: 35213241 DOI: 10.1080/10408398.2022.2033683] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
There are numerous challenges facing the modern food and agriculture industry that urgently need to be addressed, including feeding a growing global population, mitigating and adapting to climate change, decreasing pollution, waste, and biodiversity loss, and ensuring that people remain healthy. At the same time, foods should be safe, affordable, convenient, and delicious. The latest developments in science and technology are being deployed to address these issues. Some of the most important elements within this modern food design approach are encapsulated by the MATCHING model: Meat-reduced; Automation; Technology-driven; Consumer-centric; Healthy; Intelligent; Novel; and Globalization. In this review article, we focus on four key aspects that will be important for the creation of a new generation of healthier and more sustainable foods: emerging raw materials; structural design principles for creating innovative products; developments in eco-friendly packaging; and precision nutrition and customized production of foods. We also highlight some of the most important new developments in science and technology that are being used to create future foods, including food architecture, synthetic biology, nanoscience, and sensory perception.Supplemental data for this article is available online at https://doi.org/10.1080/10408398.2022.2033683.
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Affiliation(s)
- Fuguo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, PR China
| | - Moting Li
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, PR China
| | - Qiankun Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, PR China
| | - Jun Yan
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, PR China
| | - Shuang Han
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, PR China
| | - Cuicui Ma
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, PR China
| | - Peihua Ma
- Department of Nutrition and Food Science, College of Agriculture and Natural Resources, University of Maryland, College Park, MD, USA
| | - Xuebo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, PR China
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43
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Liu Y, Xia H, Guo S, Lu X, Zeng C. Development and characterization of a novel naturally occurring pentacyclic triterpene self-stabilized pickering emulsion. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2021.127908] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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44
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Niknam SM, Kashaninejad M, Escudero I, Sanz MT, Beltrán S, Benito JM. Preparation of Water-in-Oil Nanoemulsions Loaded with Phenolic-Rich Olive Cake Extract Using Response Surface Methodology Approach. Foods 2022; 11:foods11030279. [PMID: 35159431 PMCID: PMC8834604 DOI: 10.3390/foods11030279] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2021] [Revised: 01/14/2022] [Accepted: 01/17/2022] [Indexed: 12/17/2022] Open
Abstract
In this study, we aimed to prepare stable water-in-oil (W/O) nanoemulsions loaded with a phenolic-rich aqueous phase from olive cake extract by applying the response surface methodology and using two methods: rotor-stator mixing and ultrasonic homogenization. The optimal nanoemulsion formulation was 7.4% (w/w) of olive cake extract as the dispersed phase, and 11.2% (w/w) of a surfactant mixture of polyglycerol polyricinoleate (97%) and Tween 80 (3%) in Miglyol oil as the continuous phase. Optimum results were obtained by ultrasonication for 15 min at 20% amplitude, yielding W/O nanoemulsion droplets of 104.9 ± 6.7 nm in diameter and with a polydispersity index (PDI) of 0.156 ± 0.085. Furthermore, an optimal nanoemulsion with a droplet size of 105.8 ± 10.3 nm and a PDI of 0.255 ± 0.045 was prepared using a rotor-stator mixer for 10.1 min at 20,000 rpm. High levels of retention of antioxidant activity (90.2%) and phenolics (83.1–87.2%) were reached after 30 days of storage at room temperature. Both W/O nanoemulsions showed good physical stability during this storage period.
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45
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Araya-Hermosilla R, Dervillé F, Cohn-Inostroza N, Picchioni F, Pescarmona PP, Poortinga A. Pickering Emulsions and Antibubbles Stabilized by PLA/PLGA Nanoparticles. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2022; 38:182-190. [PMID: 34913697 DOI: 10.1021/acs.langmuir.1c02320] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Micrometer-sized double emulsions and antibubbles were produced and stabilized via the Pickering mechanism by colloidal interfacial layers of polymeric nanoparticles (NPs). Two types of nanoparticles, consisting either of polylactic acid (PLA) or polylactic-co-glycolic acid (PLGA), were synthesized by the antisolvent technique without requiring any surfactant. PLA nanoparticles were able to stabilize water-in-oil (W/O) emulsions only after tuning the hydrophobicity by means of a thermal treatment. A water-in-oil-in-water (W/O/W) emulsion was realized by emulsifying the previous W/O emulsion in a continuous water phase containing hydrophilic PLGA nanoparticles. Both inner and outer water phases contained a sugar capable of forming a glassy phase, while the oil was crystallizable upon freezing. Freeze drying the double emulsion allowed removing the oil and water and replacing them with air without losing the three-dimensional (3D) structure of the original emulsion owing to the sugar glassy phase. Reconstitution of the freeze-dried double emulsion in water yielded a dispersion of antibubbles, i.e., micrometric bubbles containing aqueous droplets, with the interfaces of the antibubbles being stabilized by a layer of adsorbed polymeric nanoparticles. Remarkably, it was possible to achieve controlled release of a flourescent probe (calcein) from the antibubbles through heating to 37 °C leading to bursting of the antibubbles.
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Affiliation(s)
- Rodrigo Araya-Hermosilla
- Chemical Engineering Group, Engineering and Technology Institute Groningen (ENTEG), University of Groningen, Nijenborgh 4, Groningen 9747 AG, The Netherlands
- Programa Institucional de Fomento a la Investigación, Desarrollo e Innovación (PIDi), Universidad Tecnológica Metropolitana, Ignacio Valdivieso 2409, San Joaquín, Santiago 8940577, Chile
| | - Flora Dervillé
- Chemical Engineering Group, Engineering and Technology Institute Groningen (ENTEG), University of Groningen, Nijenborgh 4, Groningen 9747 AG, The Netherlands
| | - Nicolás Cohn-Inostroza
- Laboratory of Nanobiomaterials, Institute for Research in Dental Sciences, Faculty of Dentistry, University of Chile, Independencia 8380492, Chile
| | - Francesco Picchioni
- Chemical Engineering Group, Engineering and Technology Institute Groningen (ENTEG), University of Groningen, Nijenborgh 4, Groningen 9747 AG, The Netherlands
| | - Paolo P Pescarmona
- Chemical Engineering Group, Engineering and Technology Institute Groningen (ENTEG), University of Groningen, Nijenborgh 4, Groningen 9747 AG, The Netherlands
| | - Albert Poortinga
- Polymer Technology, Eindhoven University of Technology, Eindhoven 5612 AZ, The Netherlands
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Heidari F, Jafari SM, Ziaiifar AM, Malekjani N. Stability and release mechanisms of double emulsions loaded with bioactive compounds; a critical review. Adv Colloid Interface Sci 2022; 299:102567. [PMID: 34839180 DOI: 10.1016/j.cis.2021.102567] [Citation(s) in RCA: 30] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2021] [Revised: 11/19/2021] [Accepted: 11/20/2021] [Indexed: 12/27/2022]
Abstract
Double emulsions (DEs), known as emulsions of emulsions, are dispersion systems in which the droplets of one dispersed liquid are further dispersed in another liquid, producing double-layered liquid droplets. These systems are widely used in the food and pharmaceutical industries due to their ability to co-encapsulate both hydrophilic and hydrophobic bioactive compounds. However, they are sensitive and unstable and their controlled release is challenging. In this study, first, the stability of DEs and their release mechanisms are reviewed. Then, the factors affecting their stability, and the release of bioactive compounds are studied. Finally, modeling of the release in DEs is discussed. This information can be useful to optimize the formulation of DEs in order to utilize them in different industries.
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Affiliation(s)
- Fatemeh Heidari
- Department of Food Process Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Basij Square, Gorgan, Iran
| | - Seid Mahdi Jafari
- Department of Food Process Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Basij Square, Gorgan, Iran.
| | - Aman Mohammad Ziaiifar
- Department of Food Process Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Basij Square, Gorgan, Iran
| | - Narjes Malekjani
- Department of Food Science and Technology, Faculty of Agricultural Sciences, University of Guilan, Rasht, Iran
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Ghiasi F, Golmakani MT, Eskandari MH, Hosseini SMH. Effect of sol-gel transition of oil phase (O) and inner aqueous phase (W 1) on the physical and chemical stability of a model PUFA rich-W 1/O/W 2 double emulsion. Food Chem 2021; 376:131929. [PMID: 34971889 DOI: 10.1016/j.foodchem.2021.131929] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2021] [Revised: 11/22/2021] [Accepted: 12/19/2021] [Indexed: 02/07/2023]
Abstract
In this study, the effect of sol-gel transition of oil phase (O) and inner aqueous phase (W1) on the physical and chemical stability of a model PUFA rich-W1/O/W2 double emulsion (DE) was investigated. Thermal-driven gelation of O and W1 was performed using monoglyceride and κ-carrageenan, respectively. To accelerate lipid oxidation, ferrous sulfate was encapsulated in W1. Using this approach, O gelation reduced the volume-weighted size (d4,3) of DEs droplets and provided good physical stability. However, non-gelled DEs and those containing gelled W1 exhibited extensive flocculation and coalescence. Moreover, oleogelation resulted in a predominant elastic behavior with weak frequency dependence of viscoelastic properties. Oxidation was significantly reduced by W1 gelation; however, the O gelation led to a higheroxidation rate. Oxidation kinetic parameters induced by a hydrophilic (gallic acid) and a lipophilic (α-tocopherol) antioxidant showed that DEs containing gelled O droplets presented high physical and oxidative stability when α-tocopherol was present.
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Affiliation(s)
- Fatemeh Ghiasi
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Mohammad-Taghi Golmakani
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran.
| | - Mohammad Hadi Eskandari
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
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Lovis V, Radnaeva VD, Brezesinski G, Tanganov BB. Stabilization mechanism of reverse emulsions containing chromium (III): effect of interphase modification and dispersed phase viscosity. J DISPER SCI TECHNOL 2021. [DOI: 10.1080/01932691.2021.2016435] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Victoria Lovis
- East-Siberian State University of Technology and Management, Ulan-Ude, Russia
- Max Plank Institute of Colloids and Interfaces, Science Park Potsdam-Golm, Potsdam, Germany
| | - Vera D. Radnaeva
- East-Siberian State University of Technology and Management, Ulan-Ude, Russia
| | - Gerald Brezesinski
- Max Plank Institute of Colloids and Interfaces, Science Park Potsdam-Golm, Potsdam, Germany
| | - Boris B. Tanganov
- East-Siberian State University of Technology and Management, Ulan-Ude, Russia
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Stability and rheological properties of water-in-oil (W/O) emulsions prepared with a soyasaponin-PGPR system. FUTURE FOODS 2021. [DOI: 10.1016/j.fufo.2021.100096] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022] Open
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Shen Y, Zhang N, Tian J, Xin G, Liu L, Sun X, Li B. Advanced approaches for improving bioavailability and controlled release of anthocyanins. J Control Release 2021; 341:285-299. [PMID: 34822910 DOI: 10.1016/j.jconrel.2021.11.031] [Citation(s) in RCA: 32] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2021] [Revised: 11/17/2021] [Accepted: 11/18/2021] [Indexed: 12/18/2022]
Abstract
Anthocyanins are a group of phytochemicals responsible for the purple or red color of plants. Additionally, they are recognized to have health promoting functions including anti-cardiovascular, anti-thrombotic, anti-diabetic, antimicrobial, neuroprotective, and visual protective effect as well as anti-cancer activities. Thus, consumption of anthocyanin supplement or anthocyanin-rich foods has been recommended to prevent the risk of development of chronic diseases. However, the low stability and bioavailability of anthocyanins limit the efficacy and distribution of anthocyanins in human body. Thus, strategies to achieve target site-local delivery with good bioavailability and controlled release rate are necessary. This review introduced and discussed the latest advanced techniques of designing lipid-based, polysaccharide-based and protein-based complexes, nano-encapsulation and exosome to overcome the limitation of anthocyanins. The improved bioavailability and controlled release of anthocyanins have great significance for gastrointestinal tract absorption, transepithelial transportation and cellular uptake. The techniques of applying different biocompatible materials and modifying the solubility of anthocyanins complex could achieve target site-local delivery with negligible degradation and good bioavailability in human body.
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Affiliation(s)
- Yixiao Shen
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110161, China
| | - Ning Zhang
- College of Horticulture Science and Technology, Hebei Normal University of Science & Technology, Hebei Key Laboratory of Horticulture Germplasm Excavation and Innovative Utilization Qinhuangdao, Hebei, China
| | - Jinlong Tian
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110161, China
| | - Guang Xin
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110161, China
| | - Ling Liu
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110161, China
| | - Xiyun Sun
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110161, China
| | - Bin Li
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110161, China.
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