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Pu X, Yu S, Cui Y, Tong Z, Wang C, Wang L, Han J, Zhu H, Wang S. Stability of electrostatically stabilized emulsions and its encapsulation of astaxanthin against environmental stresses: Effect of sodium caseinate-sugar beet pectin addition order. Curr Res Food Sci 2024; 9:100821. [PMID: 39253722 PMCID: PMC11381615 DOI: 10.1016/j.crfs.2024.100821] [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: 05/08/2024] [Revised: 07/23/2024] [Accepted: 08/13/2024] [Indexed: 09/11/2024] Open
Abstract
Two addition orders, i.e., the layer-by-layer (L) and mixed biopolymer (M) orders, were used to generate sodium caseinate - sugar beet pectin electrostatically stabilized o/w emulsions with 0.5% oil and varying sodium caseinate: sugar beet pectin ratios (3:1-1:3) at pH 4.5. Emulsion stability against environmental stresses (i.e., pH, salt addition, thermal treatment, storage and in vitro simulated gastrointestinal digestion) and its astaxanthin encapsulation against degradation during storage and in vitro digestion were evaluated. Results indicated that a total biopolymer concentration of 0.5% was optimal, with the preferred sodium caseinate-sugar beet pectin ratios for L and M emulsions being 1:1 and 1:3, respectively. L emulsions generally exhibited smaller droplet diameters than M emulsions across all ratios, except at 1:3. Lowering the pH to 1.5 substantially reduced the net negative charge of all emulsions, with only L emulsions precipitating at pH 3. M emulsions showed greater tolerance to salt addition, remaining stable up to 500 mM sodium and calcium concentrations, whereas L emulsions destabilized at levels exceeding 50 mM and 30 mM, respectively. All emulsions were stable when heated at 37 °C or 90 °C for 30 min. Astaxanthin degradation rates increased with prolonged storage, reaching 61.66% and 54.08% by day 7 for L and M emulsions, respectively. Encapsulation efficiency of astaxanthin in freshly prepared M emulsions (86.85%) was significantly higher compared to L emulsions (72.82%). M emulsions had 30% and 25% higher encapsulation efficiency of astaxanthin than L emulsions after in vitro digestion for 120 min and 240 min respectively. This study offers suggestions for interface design and process optimization to improve the performance of protein-polysaccharide emulsion systems, such as in beverages and dairy products, as well as their delivery effect of bioactives.
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Affiliation(s)
- Xiaolu Pu
- College of Food Science and Biology, Hebei University of Science and Technology, Shijiazhuang, Hebei 050018 China
| | - Shuaipeng Yu
- College of Food Science and Biology, Hebei University of Science and Technology, Shijiazhuang, Hebei 050018 China
| | - Yue Cui
- College of Food Science and Biology, Hebei University of Science and Technology, Shijiazhuang, Hebei 050018 China
| | - Ziqian Tong
- College of Food Science and Biology, Hebei University of Science and Technology, Shijiazhuang, Hebei 050018 China
| | - Changyan Wang
- College of Food Science and Biology, Hebei University of Science and Technology, Shijiazhuang, Hebei 050018 China
| | - Lin Wang
- College of Food Science and Biology, Hebei University of Science and Technology, Shijiazhuang, Hebei 050018 China
- Junlebao Dairy Group, Shijiazhuang, Hebei 050221 China
| | - Junhua Han
- College of Food Science and Biology, Hebei University of Science and Technology, Shijiazhuang, Hebei 050018 China
| | - Hong Zhu
- College of Food Science and Biology, Hebei University of Science and Technology, Shijiazhuang, Hebei 050018 China
| | - Shijie Wang
- College of Food Science and Biology, Hebei University of Science and Technology, Shijiazhuang, Hebei 050018 China
- Junlebao Dairy Group, Shijiazhuang, Hebei 050221 China
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Makiej A, Hochór Z, Smułek W, Kaczorek E. The Bioactivity and Physicochemical Properties of Emulsions Based on Tamanu, Moringa, and Inca Inchi Oils. Foods 2023; 13:62. [PMID: 38201090 PMCID: PMC10778635 DOI: 10.3390/foods13010062] [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: 11/09/2023] [Revised: 12/19/2023] [Accepted: 12/20/2023] [Indexed: 01/12/2024] Open
Abstract
With increasing bacterial resistance to antibiotics, novel strategies for protection against microbial infections are crucial. Emulsions enhance the solubility of natural antibacterial oils and their uptake, making them promising drug delivery systems. However, it is important to find the right emulsifier to ensure that the oil has the right dispersion and does not adversely affect its antibacterial properties. Hence, this study investigated emulsions created from three vegetable oils: moringa oil from Moringa oleifera seeds, inca inchi oil from Plukenetia volubilis seeds, and tamanu oil from the Calophyllum inophyllum fruit. Emulsions were formed using two natural emulsifiers, lecithin and casein, at concentrations of 2.5%, 5%, and 10% (w/w). The study assessed the oil and emulsions' characteristics, including the zeta potential, creaming index, and particle size distribution. The antimicrobial properties of these oils and the most stable emulsions were examined. Gas chromatography was used to analyze the oil compositions. The potential antimicrobial properties of emulsions formulated with natural oils was proved. Particularly noteworthy were emulsions containing a 2.5% inca inchi or tamanu oil, stabilized with casein. The particle size ranged between 100 nm and 900 nm with the average size 300 nm. These emulsions also showed antibacterial activity against selected strains, and the strongest effect was observed for the system with inca inchi oil, which reduced S. epidermidis bacterial activity by more than 60%. Therefore, it can be expected that the completed research will allow the development of antibacterial systems based on inca inchi or tamanu oils for use in the food industry.
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Affiliation(s)
| | | | - Wojciech Smułek
- Institute of Chemical Technology and Engineering, Poznan University of Technology, Berdychowo 4, 60-695 Poznan, Poland; (A.M.); (E.K.)
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Thermal Properties of Novel Phase-Change Materials Based on Tamanu and Coconut Oil Encapsulated in Electrospun Fiber Matrices. SUSTAINABILITY 2022. [DOI: 10.3390/su14127432] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The accumulation of thermal energy in construction elements during daytime, and its release during a colder night period is an efficient and green way to maintain a comfortable temperature range in buildings and vehicles. One approach to achieving this goal is to store thermal energy as latent heat of the phase transition using the so-called phase-change materials (PCMs). Vegetable oils came recently into focus as cheap, widely available, and environmentally friendly PCMs. In this study, we report the thermal properties of PCMs based on tamanu and coconut oils in three configurations: pure, emulsion, and encapsulated forms. We demonstrate the encapsulation of pure coconut- and tamanu-oil emulsions, and their mixtures and mixtures with commercial PCM paraffins in fiber matrices produced by a coaxial electrospinning technique. Polycaprolactone (PCL) was used as a shell, the PCM emulsion was formed by the studied oils, and sodium dodecyl sulfate (SDS) and polyvinyl alcohol (PVA) were used as emulsifiers. The addition of commercially available paraffin RT18 into a 70/30 mixture of coconut and tamanu oil, successfully encapsulated in the core of a PCL shell, demonstrated latent heats of melting and solidification of 63.8 and 57.6 kJ/kg, respectively.
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Ma X, Chatterton DE. Strategies to improve the physical stability of sodium caseinate stabilized emulsions: A literature review. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106853] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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Physical characteristics of black cumin oil emulsions compared to sunflower and corn oils emulsions. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00900-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Antifungal activity of nanoemulsion from Cleome viscosa essential oil against food-borne pathogenic Candida albicans. Saudi J Biol Sci 2021; 28:286-293. [PMID: 33424308 PMCID: PMC7785440 DOI: 10.1016/j.sjbs.2020.10.001] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2019] [Revised: 10/01/2020] [Accepted: 10/04/2020] [Indexed: 11/22/2022] Open
Abstract
Pathogenic and spoilage fungi cause enormous challenges to food related fatal infections. Plant essential oil based classical emulsions can functions as antifungal agents. To investigate the antifungal spectrum, that is the scope of the nanoemulsion composed of Cleome viscosa essential oil and Triton-x-100 fabricated by ultrasonication method. Minimum inhibitory and fungicidal concentration of essential oil nanoemulsion (EONE) was tested against food borne pathogenic C. albicans. The MIC and MFC values ranged from 16.5 to 33 µl/ml with significant reduction on biofilm of C. albicans isolates. The alteration of molecular fingerprints was confirmed by Fourier transformed infrared spectroscopy and subsequent reduction of chitin levels in cell walls was noted by spectroscopic analysis. The EONE and their bioactive compounds cause collateral damage on C. albicans cells.
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Lehocký M, Humpolíček P. Polymer Biointerfaces. Polymers (Basel) 2020; 12:E793. [PMID: 32252319 PMCID: PMC7240525 DOI: 10.3390/polym12040793] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2020] [Accepted: 03/30/2020] [Indexed: 11/16/2022] Open
Abstract
Polymer biointerfaces are considered suitable materials for the improvement and development of numerous applications [...].
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Affiliation(s)
- Marián Lehocký
- Centre of Polymer Systems, University Institute, Tomas Bata University in Zlín, Nam. T.G.M. 5555, 76001 Zlín, Czech Republic;
- Faculty of Technology, Tomas Bata University in Zlín, Vavreckova 275, 76001 Zlín, Czech Republic
| | - Petr Humpolíček
- Centre of Polymer Systems, University Institute, Tomas Bata University in Zlín, Nam. T.G.M. 5555, 76001 Zlín, Czech Republic;
- Faculty of Technology, Tomas Bata University in Zlín, Vavreckova 275, 76001 Zlín, Czech Republic
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