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Chen Z, Zhao Z, Wang W, Ye Q, Xiao J. Simulating the behavior of antioxidant to explore the mechanisms of oxidative stability in Pickering emulsion. Food Chem 2024; 447:138291. [PMID: 38513478 DOI: 10.1016/j.foodchem.2023.138291] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2023] [Revised: 12/23/2023] [Accepted: 12/25/2023] [Indexed: 03/23/2024]
Abstract
This study explores effective strategies for bolstering emulsion oxidative stability via optimized interfacial distribution of varying hydrophobicity antioxidants (gallic acid, propyl gallate, octyl gallate) in zein nanoparticle (ZP) stabilized Pickering emulsions. Experimental and simulation methods revealed that antioxidant (AO) with higher hydrophobicity or loaded into ZP demonstrated stronger hydrogen bonding and van der Waals interactions with ZP. This increased interfacial loading of antioxidants resulted in improved oxidative stability in Pickering emulsions. The flow, distribution and orientation of AO, as revealed by dissipative dynamics simulations, highlighted the role of hydrophobic interactions during initial AO migration, influenced by varied alkyl chain lengths. Subsequent interface rearrangements arose from conservative force interactions between the AO's phenol hydroxyl ends and ZP. These findings inform effective interfacial engineering to optimize antioxidant efficiency, guiding practical applications in emulsion systems for improved oxidative stability.
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Affiliation(s)
- Zhibin Chen
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, Guangdong, China; Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou, Guangdong, China
| | - Zijun Zhao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, Guangdong, China; Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou, Guangdong, China
| | - Wenbo Wang
- College of Electronic Engineering, South China Agricultural University, Guangzhou 510642, China
| | - Qianyi Ye
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, Guangdong, China; Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou, Guangdong, China
| | - Jie Xiao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, Guangdong, China; Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou, Guangdong, China.
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2
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Javed M, Xu Y, Sun H, Hao H, Li D, Matloob A, Xiaowei Y, Luo Z. Camellia Oleifera shells derived nano cellulose crystals conjugated with gallic acid as a sustainable Pickering emulsion stabilizer. Int J Biol Macromol 2024; 270:131831. [PMID: 38702246 DOI: 10.1016/j.ijbiomac.2024.131831] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2023] [Revised: 03/18/2024] [Accepted: 04/22/2024] [Indexed: 05/06/2024]
Abstract
Lately, emulsions with low-fat and natural stabilizers are predominant. This study extracted the nano cellulose crystals (NCs) from Camellia Oleifera shells, and their gallic acid (GA) conjugates were synthesized by free-radical grafting. Pickering emulsions were prepared using NCs 1 %, 1.5 %, 2.5 %, and gallic acid conjugates NC-GA1, NC-GA2, and NC-GA3 as stabilizers. The obtained nano cellulose crystals exhibited 18-25 nm, -40.01 ± 2.45 size, and zeta potential, respectively. The contact angle of 83.4° was exhibited by NC-GA3 conjugates. The rheological, interfacial, and microstructural properties and stability of the Pickering emulsion were explored. NC-GA3 displayed the highest absorption content of 79.12 %. Interfacial tension was drastically reduced with increasing GA concentration in NC-GA conjugates. Rheological properties suggested that the low-fat NC-GA emulsions showed a viscoelastic behavior, increased viscosity, gel-like structure, and increased antioxidant properties. Moreover, NC-GA3 displayed reduced droplet size and improved emulsion temperature and storage stability (28 days) against phase separation. POV and TBARS values were reduced with the NC-GA3 (P < 0.05). This work confirmed that grafting phenolic compounds on NCs could enhance bioactive properties, which can be used in developing low-fat functional foods. NC-GA conjugates can potentially fulfill the increasing demand for sustainable, healthy, and low-fat foods.
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Affiliation(s)
- Miral Javed
- College of Biosystem Engineering and Food Science, Zhejiang University, Hangzhou 310058, People's Republic of China
| | - Yanqun Xu
- College of Biosystem Engineering and Food Science, Zhejiang University, Hangzhou 310058, People's Republic of China; Ningbo Innovation Centre, Zhejiang University, Ningbo 315100, People's Republic of China
| | - Haixin Sun
- College of Biosystem Engineering and Food Science, Zhejiang University, Hangzhou 310058, People's Republic of China
| | - Huang Hao
- College of Biosystem Engineering and Food Science, Zhejiang University, Hangzhou 310058, People's Republic of China
| | - Dong Li
- College of Biosystem Engineering and Food Science, Zhejiang University, Hangzhou 310058, People's Republic of China
| | - Anam Matloob
- College of Biosystem Engineering and Food Science, Zhejiang University, Hangzhou 310058, People's Republic of China
| | - Yan Xiaowei
- College of Food and Biological Engineering, Guangxi key Laboratory of Health Care Food Science and Technology, Hezhou University, Hezhou, Guangxi, People's Republic of China
| | - Zisheng Luo
- College of Biosystem Engineering and Food Science, Zhejiang University, Hangzhou 310058, People's Republic of China; Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agri-Food Processing, Hangzhou 310058, People's Republic of China; Ningbo Innovation Centre, Zhejiang University, Ningbo 315100, People's Republic of China.
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3
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Miller MA, Medina S. Life at the interface: Engineering bio-nanomaterials through interfacial molecular self-assembly. WILEY INTERDISCIPLINARY REVIEWS. NANOMEDICINE AND NANOBIOTECHNOLOGY 2024; 16:e1966. [PMID: 38725255 PMCID: PMC11090466 DOI: 10.1002/wnan.1966] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/30/2023] [Revised: 04/18/2024] [Accepted: 04/20/2024] [Indexed: 05/15/2024]
Abstract
Interfacial self-assembly describes the directed organization of molecules and colloids at phase boundaries. Believed to be fundamental to the inception of primordial life, interfacial assembly is exploited by a myriad of eukaryotic and prokaryotic organisms to execute physiologic activities and maintain homeostasis. Inspired by these natural systems, chemists, engineers, and materials scientists have sought to harness the thermodynamic equilibria at phase boundaries to create multi-dimensional, highly ordered, and functional nanomaterials. Recent advances in our understanding of the biophysical principles guiding molecular assembly at gas-solid, gas-liquid, solid-liquid, and liquid-liquid interphases have enhanced the rational design of functional bio-nanomaterials, particularly in the fields of biosensing, bioimaging and biotherapy. Continued development of non-canonical building blocks, paired with deeper mechanistic insights into interphase self-assembly, holds promise to yield next generation interfacial bio-nanomaterials with unique, and perhaps yet unrealized, properties. This article is categorized under: Nanotechnology Approaches to Biology > Nanoscale Systems in Biology Therapeutic Approaches and Drug Discovery > Emerging Technologies.
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Affiliation(s)
- Michael A Miller
- Department of Biomedical Engineering, Pennsylvania State University, University Park, Pennsylvania, USA
| | - Scott Medina
- Department of Biomedical Engineering, Pennsylvania State University, University Park, Pennsylvania, USA
- Huck Institutes of the Life Sciences, Pennsylvania State University, University Park, Pennsylvania, USA
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4
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Liu X, Song Z, Tian W, Abdullah, Huang Q, Chen M, Huang Y, Xiao H, Xiao J. Advancements in lipid-based delivery systems for functional foods: a comprehensive review of literature and patent trends. Crit Rev Food Sci Nutr 2024:1-17. [PMID: 38693696 DOI: 10.1080/10408398.2024.2343415] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/03/2024]
Abstract
Lipid-based delivery systems (LDS) have emerged as cornerstone techniques for bolstering the bioavailability of lipophilic bioactive compounds, addressing challenges related to solubility, stability, and absorption. This critical review examined a substantial dataset of 6,907 scientific articles and 3,021 patents from 2001-2023, elucidating the multifaceted evolution of LDS, with a particular focus on its industrial and patent-driven perspective. Notably, there were pronounced surges in functional food patent applications in 2004, 2011, and 2019. The trajectory revealed a shift from foundational nanoemulsions to more complex structures, such as double/multiple emulsions, solid lipid nanoparticles, Pickering emulsions, and bigels. The review further identified the top 10 leading institutions shaping this domain. Technologies like spray-drying, microfluidics, and phase gelation had revolutionized the landscape, resulting in refined sensory experiences, innovative reduced-fat formulations, enriched beverages, tailor-made infant nutrition, and nuanced release mechanisms for flavors. The review also spotlighted current research frontiers, notably Pickering emulsions, bigels, and multiple emulsions. These emerging technologies not only exemplified the ongoing innovation in the field but also underscored their potential in reshaping the future landscape of value-added functional foods.
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Affiliation(s)
- Xidong Liu
- Library, South China Agricultural University (National Intellectual Property Information Service Center of Universities), Guangzhou, China
| | - Zengliu Song
- Guangdong Provincial Key Laboratory of Functional Food Active Substances, College of Food Science, South China Agricultural University, Guangzhou, China
| | - Wenni Tian
- Guangdong Provincial Key Laboratory of Functional Food Active Substances, College of Food Science, South China Agricultural University, Guangzhou, China
| | - Abdullah
- Guangdong Provincial Key Laboratory of Functional Food Active Substances, College of Food Science, South China Agricultural University, Guangzhou, China
| | - Qingrong Huang
- Department of Food Science, Rutgers, the State University of New Jersey, New Brunswick, NJ, USA
| | - Meimiao Chen
- Guangdong Provincial Key Laboratory of Functional Food Active Substances, College of Food Science, South China Agricultural University, Guangzhou, China
| | - Yanping Huang
- Guangdong Provincial Key Laboratory of Functional Food Active Substances, College of Food Science, South China Agricultural University, Guangzhou, China
| | - Hang Xiao
- Department of Food Science, University of Massachusetts, Amherst, MA, USA
| | - Jie Xiao
- Guangdong Provincial Key Laboratory of Functional Food Active Substances, College of Food Science, South China Agricultural University, Guangzhou, China
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Begum F, Chutia H, Bora M, Deb P, Mahanta CL. Characterization of coconut milk waste nanocellulose based curcumin-enriched Pickering nanoemulsion and its application in a blended beverage of defatted coconut milk and pineapple juice. Int J Biol Macromol 2024; 259:129305. [PMID: 38262827 DOI: 10.1016/j.ijbiomac.2024.129305] [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: 05/29/2023] [Revised: 09/20/2023] [Accepted: 01/05/2024] [Indexed: 01/25/2024]
Abstract
In this study, we aimed to develop a blended beverage enriched with curcumin. The curcumin was incorporated within a Pickering nanoemulsion that was stabilized with nanocellulose. The nanocellulose was synthesized from coconut milk waste residue using 38 %-42 % sulfuric acid (AC) and 5 and 10 min ultrasound (UL) separately and in combination (ACU). While combined treatment showed an increase in particle size with ultrasonication time, PDI was observed to decrease. ACU with 10 min ultrasonication was further used at 0.05 %, 0.1 %, 0.2 %, and 0.3 % for stabilization of curcumin enriched Pickering nanoemulsion. The curcumin in Pickering nanoemulsion fabricated with 0.1 % of nanocellulose with an average particle size and PDI value of 259.6 nm and 0.284, respectively was found to be the most stable as compared to other Pickering nanoemulsions at different pH levels and temperatures. RP-HPLC analysis revealed that with 0.1 % of nanocellulose, the Pickering nanoemulsion was most stable at 2 pH and 63 °C temperatures. The in vitro release of curcumin from Pickering nanoemulsion added to a blended beverage in intestinal phase was 51.58 %, which was higher than the stomach phase (38.19 %). The outcomes clearly showed Pickering nanoemulsion to be a promising carrier for curcumin encapsulation in beverage.
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Affiliation(s)
- Fogila Begum
- Department of Food Engineering and Technology, School of Engineering, Tezpur University, 784028, India
| | - Hemanta Chutia
- Department of Food Engineering and Technology, School of Engineering, Tezpur University, 784028, India
| | - Mayuri Bora
- Department of Physics, School of Sciences, Tezpur University, 784028, India.
| | - Pritam Deb
- Department of Physics, School of Sciences, Tezpur University, 784028, India.
| | - Charu Lata Mahanta
- Department of Food Engineering and Technology, School of Engineering, Tezpur University, 784028, India.
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6
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Kim I, Elliott JC, Lawanprasert A, Wood GM, Simon JC, Medina SH. Real-Time, In Situ Imaging of Macrophages via Phase-Change Peptide Nanoemulsions. SMALL (WEINHEIM AN DER BERGSTRASSE, GERMANY) 2023; 19:e2301673. [PMID: 37452514 PMCID: PMC10787802 DOI: 10.1002/smll.202301673] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/24/2023] [Revised: 06/22/2023] [Indexed: 07/18/2023]
Abstract
Macrophages are specialized phagocytes that play central roles in immunity and tissue repair. Their diverse functionalities have led to an evolution of new allogenic and autologous macrophage products. However, realizing the full therapeutic potential of these cell-based therapies requires development of imaging technologies that can track immune cell migration within tissues in real-time. Such innovations will not only inform treatment regimens and empower interpretation of therapeutic outcomes but also enable prediction and early intervention during adverse events. Here, phase-changing nanoemulsion contrast agents are reported that permit real-time, continuous, and high-fidelity ultrasound imaging of macrophages in situ. Using a de novo designed peptide emulsifier, liquid perfluorocarbon nanoemulsions are prepared and show that rational control over interfacial peptide assembly affords formulations with tunable acoustic sensitivity, macrophage internalization, and in cellulo stability. Imaging experiments demonstrate that emulsion-loaded macrophages can be readily visualized using standard diagnostic B-mode and Doppler ultrasound modalities. This allows on-demand and long-term tracking of macrophages within porcine coronary arteries, as an exemplary model. The results demonstrate that this platform is poised to open new opportunities for non-invasive, contrast-enhanced imaging of cell-based immunotherapies in tissues, while leveraging the low-cost, portable, and safe nature of diagnostic ultrasound.
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Affiliation(s)
- Inhye Kim
- Department of Biomedical Engineering, Pennsylvania State University, University Park, PA, 16802-4400, USA
| | - Jacob C Elliott
- Graduate Program in Acoustics, Pennsylvania State University, University Park, PA, 16802-4400, USA
| | - Atip Lawanprasert
- Department of Biomedical Engineering, Pennsylvania State University, University Park, PA, 16802-4400, USA
| | - Grace M Wood
- Graduate Program in Acoustics, Pennsylvania State University, University Park, PA, 16802-4400, USA
| | - Julianna C Simon
- Department of Biomedical Engineering, Pennsylvania State University, University Park, PA, 16802-4400, USA
- Graduate Program in Acoustics, Pennsylvania State University, University Park, PA, 16802-4400, USA
| | - Scott H Medina
- Department of Biomedical Engineering, Pennsylvania State University, University Park, PA, 16802-4400, USA
- Huck Institutes of the Life Sciences, Pennsylvania State University, University Park, PA, 16802-4400, USA
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7
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Chen Z, Wang W, Zheng W, Cao Y, Xiao J. A combined experimental and computational study on the interfacial distribution behavior in colloidal particle-surfactant co-stabilized Pickering emulsions. Food Res Int 2023; 168:112752. [PMID: 37120205 DOI: 10.1016/j.foodres.2023.112752] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2022] [Revised: 02/18/2023] [Accepted: 03/21/2023] [Indexed: 05/01/2023]
Abstract
Recently, co-stabilized Pickering emulsion (CPE) that stabilized by colloidal particles and surfactant has received increased research attention, owing to its improved stability and fluid properties comparing with conventional emulsions stabilized by particles or surfactants alone. Herein, the dynamic distribution behavior at multi-scale and the synergistic-competitive interfacial absorption in CPE co-stabilized by Tween20 (Tw20) and zein particles (Zp) were studied by experiment combined simulation method. The experimental studies identified the delicate synergistic-competitive stabilization phenomenon tuned by the molar ratio of Zp and Tw20. Meanwhile, dissipative particle dynamic (DPD) simulation was utilized to reveal the distribution and kinetic motion. Based on the two- and three-dimensional simulation on the formation of CPE, simulation revealed that Zp - Tw20 aggregates were formed when anchoring at the interface. The interfacial adsorption efficiency of Zp was improved at low Tw 20 concentration (0-1.0%wt), Tw20 inhibited the Brownian motion of Zp at the interface and competed them out at high concentrations (1.5-2.0%wt). Zp was departured from the interface 4.5 Å to 10 Å, as Tw20 increased from 1.06% to 5%. The study offers a novel approach to reveal the dynamic distribution behavior of surface active substances during the dynamic formation process of CEP, which will expand our current strategies for interface engineering of emulsions.
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Affiliation(s)
- Zhibin Chen
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Wenbo Wang
- College of Electronic Engineering, South China Agricultural University, Guangzhou 510642, China
| | - Wenxu Zheng
- College of Materials and Energy, South China Agricultural University, Guangzhou 510642, Guangdong, China
| | - Yong Cao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Jie Xiao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou 510642, China.
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8
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Xu Y, Wei Z, Xue C. Pickering emulsions stabilized by zein-gallic acid composite nanoparticles: Impact of covalent or non-covalent interactions on storage stability, lipid oxidation and digestibility. Food Chem 2023; 408:135254. [PMID: 36566547 DOI: 10.1016/j.foodchem.2022.135254] [Citation(s) in RCA: 14] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2022] [Revised: 12/10/2022] [Accepted: 12/17/2022] [Indexed: 12/24/2022]
Abstract
Studies have shown that covalent and non-covalent zein-polyphenol complexes exhibit significant differences in structure and properties, but their effects on the characteristics of Pickering emulsions are still unclear. In this study, zein nanoparticles (ZNPs), non-covalent (N-ZGANPs) and covalent (C-ZGANPs) zein-gallic acid nanoparticles were fabricated to investigate the influence of complexation types on the properties of an algal oil-in-water Pickering emulsion. Results indicated that the addition of gallic acid was associated with the decrease of interfacial tension of particles. C-ZGANPs possessed the strongest interfacial adsorption capacity, which contributed to the optimum physical stability of the covalent emulsion during storage. The rheological experiment demonstrated that C-ZGANPs decreased the viscoelasticity of the emulsion, while N-ZGANPs showed the opposite effect. Moreover, the emulsions stabilized by C-ZGANPs significantly delayed the oxidation of the encapsulated algal oil, protected astaxanthin (AST) from heat, as well as increased the bioaccessibility of AST in simulated digestion.
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Affiliation(s)
- Yanan Xu
- College of Food Science and Engineering, Ocean University of China, Qingdao 266400, China
| | - Zihao Wei
- College of Food Science and Engineering, Ocean University of China, Qingdao 266400, China.
| | - Changhu Xue
- College of Food Science and Engineering, Ocean University of China, Qingdao 266400, China; Laboratory for Marine Drugs and Bioproducts, Qingdao National Laboratory for Marine Science and Technology, Qingdao 266237, China
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9
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Whippable emulsions co-stabilized by protein particles and emulsifiers: The effect of emulsifier type. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108379] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/10/2022]
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10
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Ni L, Yu C, Xie Y, Wei Q, Liu D, Tan X, Ding Y, Qiu J. pH-Switchable Pickering miniemulsion enabled by carbon quantum dots for quasi-homogenized biphasic catalytic system. Chem Commun (Camb) 2023; 59:3261-3264. [PMID: 36815681 DOI: 10.1039/d2cc06973c] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/18/2023]
Abstract
A quasi-homogenized miniemulsion system enabled by carbon quantum dot solid nanoparticles for biphasic catalysis is proposed, which breaks existing limits for an immiscibly biphasic system and overcomes issues for large-sized solid particle-stabilized emulsion droplets. The presented Pickering miniemulsion features pH-responsive behavior, finally triggering facile product separation and catalyst recycling in one reaction vessel.
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Affiliation(s)
- Lin Ni
- State Key Lab of Fine Chemicals, School of Chemical Engineering, Liaoning Key Lab for Energy Materials and Chemical Engineering, Dalian University of Technology, Dalian 116024, China.
| | - Chang Yu
- State Key Lab of Fine Chemicals, School of Chemical Engineering, Liaoning Key Lab for Energy Materials and Chemical Engineering, Dalian University of Technology, Dalian 116024, China.
| | - Yuanyang Xie
- State Key Lab of Fine Chemicals, School of Chemical Engineering, Liaoning Key Lab for Energy Materials and Chemical Engineering, Dalian University of Technology, Dalian 116024, China.
| | - Qianbing Wei
- State Key Lab of Fine Chemicals, School of Chemical Engineering, Liaoning Key Lab for Energy Materials and Chemical Engineering, Dalian University of Technology, Dalian 116024, China.
| | - Dongming Liu
- State Key Lab of Fine Chemicals, School of Chemical Engineering, Liaoning Key Lab for Energy Materials and Chemical Engineering, Dalian University of Technology, Dalian 116024, China.
| | - Xinyi Tan
- State Key Lab of Fine Chemicals, School of Chemical Engineering, Liaoning Key Lab for Energy Materials and Chemical Engineering, Dalian University of Technology, Dalian 116024, China.
| | - Yiwang Ding
- State Key Lab of Fine Chemicals, School of Chemical Engineering, Liaoning Key Lab for Energy Materials and Chemical Engineering, Dalian University of Technology, Dalian 116024, China.
| | - Jieshan Qiu
- College of Chemical Engineering, Beijing University of Chemical Technology, Beijing 100029, China.
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Zhang Y, Sun G, Li D, Xu J, McClements DJ, Li Y. Advances in emulsion-based delivery systems for nutraceuticals: Utilization of interfacial engineering approaches to control bioavailability. ADVANCES IN FOOD AND NUTRITION RESEARCH 2023; 104:139-178. [DOI: 10.1016/bs.afnr.2022.11.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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12
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Distributions of α- and δ-TOCopherol in Intact Olive and Soybean Oil-in-Water Emulsions at Various Acidities: A Test of the Sensitivity of the Pseudophase Kinetic Model. Antioxidants (Basel) 2022; 11:antiox11122477. [PMID: 36552687 PMCID: PMC9774782 DOI: 10.3390/antiox11122477] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2022] [Revised: 12/11/2022] [Accepted: 12/13/2022] [Indexed: 12/23/2022] Open
Abstract
During the last years, the formalism of the pseudophase kinetic model (PKM) has been successfully applied to determine the distributions of antioxidants and their effective interfacial concentrations, and to assess the relative importance of emulsion and antioxidant properties (oil and surfactant nature, temperature, acidity, chemical structure, hydrophilic-liphophilic balance (HLB), etc.) on their efficiency in intact lipid-based emulsions. The PKM permits separating the contributions of the medium and of the concentration to the overall rate of the reaction. In this paper, we report the results of a specifically designed experiment to further test the suitability of the PKM to evaluate the distributions of antioxidants among the various regions of intact lipid-based emulsions and provide insights into their chemical reactivity in multiphasic systems. For this purpose, we employed the antioxidants α- and δ-TOCopherol (α- and δ-TOC, respectively) and determined, at different acidities well below their pKa, the interfacial rate constants kI for the reaction between 16-ArN2+ and α- and δ-TOC, and the antioxidant distributions in intact emulsions prepared with olive and soybean oils. Results show that the effective interfacial concentration of δ-TOC is higher than that of α-TOC in 1:9 (v/v) soybean and 1:9 olive oil emulsions. The effective interfacial concentrations of tocopherols are much higher (15-96-fold) than the stoichiometric concentrations, as the effective interfacial concentrations of both δ-TOC and α-TOC in soybean oil emulsions are higher (2-fold) than those in olive oil emulsions. Overall, the results demonstrate that the PKM grants an effective separation of the medium and concentration effects, demonstrating that the PKM constitutes a powerful non-destructive tool to determine antioxidant concentrations in intact emulsions and to assess the effects of various factors affecting them.
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13
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Chen X, Zhou B, Gao J, Wu D, Liang H. EGCG-decorated zein complex particles: Relationship to synergistic interfacial properties. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.129879] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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14
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Souza EM, Ferreira MR, Soares LA. Pickering emulsions stabilized by zein particles and their complexes and possibilities of use in the food industry: A review. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107781] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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15
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Bertella S, Bernardes Figueirêdo M, De Angelis G, Mourez M, Bourmaud C, Amstad E, Luterbacher JS. Extraction and Surfactant Properties of Glyoxylic Acid-Functionalized Lignin. CHEMSUSCHEM 2022; 15:e202200270. [PMID: 35532091 PMCID: PMC9543430 DOI: 10.1002/cssc.202200270] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/04/2022] [Revised: 05/04/2022] [Indexed: 06/07/2023]
Abstract
The amphiphilic chemical structure of native lignin, composed by a hydrophobic aromatic core and hydrophilic hydroxy groups, makes it a promising alternative for the development of bio-based surface-active compounds. However, the severe conditions traditionally needed during biomass fractionation make lignin prone to condensation and cause it to lose hydrophilic hydroxy groups in favour of the formation of C-C bonds, ultimately decreasing lignin's abilities to lower surface tension of water/oil mixtures. Therefore, it is often necessary to further functionalize lignin in additional synthetic steps in order to obtain a surfactant with suitable properties. In this work, multifunctional aldehyde-assisted fractionation with glyoxylic acid (GA) was used to prevent lignin condensation and simultaneously introduce a controlled amount of carboxylic acid on the lignin backbone for its further use as surfactant. After fully characterizing the extracted GA-lignin, its surface activity was measured in several water/oil systems at different pH values. Then, the stability of water/mineral oil emulsions was evaluated at different pH and over a course of 30 days by traditional photography and microscopy imaging. Further, the use of GA-lignin as a surfactant was investigated in the formulation of a cosmetic hand cream composed of industrially relevant ingredients. Contrary to industrial lignins such as Kraft lignin, GA-lignin did not alter the color or smell of the formulation. Finally, the surface activity of GA-lignin was compared with other lignin-based and fossil-based surfactants, showing that GA-lignin presented similar or better surface-active properties compared to some of the most commonly used surfactants. The overall results showed that GA-lignin, a biopolymer that can be made exclusively from renewable carbon, can successfully be extracted in one step from lignocellulosic biomass. This lignin can be used as an effective surfactant without further modification, and as such is a promising candidate for the development of new bio-based surface-active products.
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Affiliation(s)
- Stefania Bertella
- Laboratory of Sustainable and Catalytic ProcessingInstitute of Chemical Sciences and EngineeringÉcole Polytechnique Fédérale de Lausanne (EPFL)CH-1015LausanneSwitzerland
| | - Monique Bernardes Figueirêdo
- Laboratory of Sustainable and Catalytic ProcessingInstitute of Chemical Sciences and EngineeringÉcole Polytechnique Fédérale de Lausanne (EPFL)CH-1015LausanneSwitzerland
| | - Gaia De Angelis
- Soft Materials LaboratoryInstitute of MaterialsÉcole Polytechnique Fédérale de Lausanne (EPFL)CH-1015LausanneSwitzerland
| | - Malcolm Mourez
- Laboratory of Sustainable and Catalytic ProcessingInstitute of Chemical Sciences and EngineeringÉcole Polytechnique Fédérale de Lausanne (EPFL)CH-1015LausanneSwitzerland
- Department of ChemistryÉcole PolytechniqueInstitut Polytechnique de Paris91128Palaiseau CedexFrance
| | - Claire Bourmaud
- Laboratory of Sustainable and Catalytic ProcessingInstitute of Chemical Sciences and EngineeringÉcole Polytechnique Fédérale de Lausanne (EPFL)CH-1015LausanneSwitzerland
| | - Esther Amstad
- Soft Materials LaboratoryInstitute of MaterialsÉcole Polytechnique Fédérale de Lausanne (EPFL)CH-1015LausanneSwitzerland
| | - Jeremy S. Luterbacher
- Laboratory of Sustainable and Catalytic ProcessingInstitute of Chemical Sciences and EngineeringÉcole Polytechnique Fédérale de Lausanne (EPFL)CH-1015LausanneSwitzerland
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16
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Han Y, Chen R, Ma Z, Wang Q, Wang X, Li Y, Sun G. Stabilization of Pickering emulsions via synergistic interfacial interactions between cellulose nanofibrils and nanocrystals. Food Chem 2022; 395:133603. [PMID: 35780665 DOI: 10.1016/j.foodchem.2022.133603] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2022] [Revised: 06/10/2022] [Accepted: 06/27/2022] [Indexed: 11/15/2022]
Abstract
Nanocellulose is a promising stabilizer for industrial emulsions that offers the advantages of sustainability, biodegradability and nontoxicity. Emulsions prepared using cellulose nanofibrils (CNF) and nanocrystals (CNCs) in mildly acidic lithium bromide trihydrate (MALBTH) were characterized in this study. At fixed CNCs concentration (0.3 wt%), increasing the CNF content from 0 to 0.9 wt% clearly influenced the stability and microstructure of Pickering emulsions. The Oil droplets size decreased and stabilized with increasing CNF loading. This emulsification behavior was attributed to the irreversible adsorption of CNCs on the surface of the oil droplets and the formation of a dense CNF network in the aqueous phase, thereby improving the emulsion stability. The universal applicability of the proposed method was verified using cyclohexane and edible olive oil as oil phases. Overall, this study may provide a novel means of producing all-natural, low-oil, food-grade emulsions with adjustable stability.
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Affiliation(s)
- Ying Han
- Liaoning Key Lab of Lignocellulose Chemistry and Biomaterials, College of Light Industry and Chemical Engineering, Dalian Polytechnic University, Dalian 116034, China.
| | - Rui Chen
- Liaoning Key Lab of Lignocellulose Chemistry and Biomaterials, College of Light Industry and Chemical Engineering, Dalian Polytechnic University, Dalian 116034, China
| | - Zihao Ma
- Liaoning Key Lab of Lignocellulose Chemistry and Biomaterials, College of Light Industry and Chemical Engineering, Dalian Polytechnic University, Dalian 116034, China
| | - Qingyu Wang
- Institute of Catalysis (ICAT) and Graduate School of Chemical Sciences and Engineering, Hokkaido University, N21 W10, Kita-ku, Sapporo 001-0021, Japan
| | - Xing Wang
- Liaoning Key Lab of Lignocellulose Chemistry and Biomaterials, College of Light Industry and Chemical Engineering, Dalian Polytechnic University, Dalian 116034, China.
| | - Yao Li
- Liaoning Key Lab of Lignocellulose Chemistry and Biomaterials, College of Light Industry and Chemical Engineering, Dalian Polytechnic University, Dalian 116034, China
| | - Guangwei Sun
- Liaoning Key Lab of Lignocellulose Chemistry and Biomaterials, College of Light Industry and Chemical Engineering, Dalian Polytechnic University, Dalian 116034, China
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17
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Effects of Surfactants on Zein Cast Films for Simultaneous Delivery of Two Hydrophilic Active Components. MATERIALS 2022; 15:ma15082795. [PMID: 35454488 PMCID: PMC9027419 DOI: 10.3390/ma15082795] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/15/2022] [Revised: 04/04/2022] [Accepted: 04/08/2022] [Indexed: 12/07/2022]
Abstract
In order to prepare edible films with outstanding antimicrobials and antioxidants utilized in applications of food and pharmaceutics, in this study, effects of surfactants on zein cast films for simultaneous delivery of lysozyme (LY) and ascorbic acid (AA) were investigated, where sodium alginate (SA), soy lecithin (SL), and Pluronic f-68 (PF-68) were selected as surfactants. FT-IR tests indicated that SL or PF-68 dramatically changed secondary structure of zein composite films, which heightened the irregularity of the composite film and inhibited LY crystallization. Mechanical tests showed that highly flexible films exhibiting elongations between 129% and 157% were obtained when adding PF-68. Compared with the film without emulsifier, zein film containing SL and PF-68 showed approximately 7.51 and 0.55 times lower initial release rates for LY and AA respectively, which significantly improved the controlled release and heightened the anti-microbial and anti-oxidant activities of the film. Finally, emulsified mechanisms of the surfactants in zein films were proposed.
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18
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Xu W, Sun H, Li H, Li Z, Zheng S, Luo D, Ning Y, Wang Y, Shah BR. Preparation and characterization of tea oil powder with high water solubility using Pickering emulsion template and vacuum freeze-drying. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113330] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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19
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Sun Y, Zhong M, Zhao X, Li Y, Qi B, Jiang L. Stability and digestion characteristics of pickering high internal phase emulsions formed by acid-induced soy lipophilic protein, β-conglycinin, and globulin. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112554] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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20
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Li M, He S. Utilization of zein-based particles in Pickering emulsions: A review. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.2015377] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Ming Li
- College of Food Science and Engineering, Tonghua Normal University, Tonghua, Jilin, PR China
- Development Engineering Center of Edible Plant Resources of Changbai Mountain, Tonghua Normal University, Tonghua, Jilin, PR China
| | - Shudong He
- Key Laboratory for Agricultural Products Processing of Anhui Province, School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui, PR China
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21
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Dinache A, Pascu ML, Smarandache A. Spectral Properties of Foams and Emulsions. Molecules 2021; 26:7704. [PMID: 34946785 PMCID: PMC8707813 DOI: 10.3390/molecules26247704] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2021] [Revised: 12/13/2021] [Accepted: 12/14/2021] [Indexed: 11/17/2022] Open
Abstract
The optical and spectral properties of foams and emulsions provide information about their micro-/nanostructures, chemical and time stability and molecular data of their components. Foams and emulsions are collections of different kinds of bubbles or drops with particular properties. A summary of various surfactant and emulsifier types is performed here, as well as an overview of methods for producing foams and emulsions. Absorption, reflectance, and vibrational spectroscopy (Fourier Transform Infrared spectroscopy-FTIR, Raman spectroscopy) studies are detailed in connection with the spectral characterization techniques of colloidal systems. Diffusing Wave Spectroscopy (DWS) data for foams and emulsions are likewise introduced. The utility of spectroscopic approaches has grown as processing power and analysis capabilities have improved. In addition, lasers offer advantages due to the specific properties of the emitted beams which allow focusing on very small volumes and enable accurate, fast, and high spatial resolution sample characterization. Emulsions and foams provide exceptional sensitive bases for measuring low concentrations of molecules down to the level of traces using spectroscopy techniques, thus opening new horizons in microfluidics.
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Affiliation(s)
- Andra Dinache
- National Institute for Laser, Plasma and Radiation Physics, 077125 Magurele, Ilfov, Romania; (A.D.); (M.-L.P.)
| | - Mihail-Lucian Pascu
- National Institute for Laser, Plasma and Radiation Physics, 077125 Magurele, Ilfov, Romania; (A.D.); (M.-L.P.)
- Faculty of Physics, University of Bucharest, 077125 Magurele, Ilfov, Romania
| | - Adriana Smarandache
- National Institute for Laser, Plasma and Radiation Physics, 077125 Magurele, Ilfov, Romania; (A.D.); (M.-L.P.)
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