Effect of process parameters on emulsion stability and droplet size of pomegranate oil-in-water

Molecular investigation of soybean protein for improving the stability of quinoa (Chenopodium quinoa willd.) milk substitute

Soybean could greatly improve stability of quinoa milk substitute. However, the key compound and underlying mechanisms remained unclear. Here we showed that soybean protein was the key component for improving quinoa milk substitute stability but not oil or okara. Supplementary level of soybean protein at 0%, 2%, 4%, and 8% of quinoa (w/w) was optimized. Median level at 4% could effectively enhance physical stability, reduce particle size, narrow down particle size distribution, and decrease apparent viscosity of quinoa milk substitute. Microscopic observation further confirmed that soybean protein could prevent phase separation. Besides, soybean protein showed increased surface hydrophobicity. Molecular docking simulated that soybean protein but not quinoa protein, could provide over 10 anchoring points for the most abundant quinoa vanillic acid, through hydrogen bond and Van-der-Waals. These results contribute to improve stability of quinoa based milk substitute, and provide theoretical basis for the interaction of quinoa phenolics and soybean protein.

The Effect of Process Parameters on the Microstructure, Stability, and Sensorial Properties of an Emulsion Cream Formulation

A classical emulsion formulation based on petrolatum and mineral oil as the internal phase with emulsifier wax as a typical topical emulsion cream was investigated for the effect of process parameters on drug product quality and performance attributes. The Initial Design of Experiment (DoE) suggested that an oil phase above 15%, coupled with less than 10% emulsifying wax, resulted in less stable emulsions. Different processing parameters such as homogenization speed, duration, cooling rate, and final temperature showed minimal influence on properties and failed to improve stability. The final DoE suggested that the optimal emulsion stability was achieved by introducing a holding period midway through the cooling stage after solvent addition. Within the studied holding temperature range (25-35 °C), a higher holding temperature correlated with increased emulsion stability. However, the application of shear during the holding period, using a paddle mixer, adversely affected stability by disrupting the emulsion microstructure. IVRT studies revealed that the release of lidocaine was higher in the most stable emulsion produced at a holding temperature of 35 °C compared to the least stable emulsion produced at a holding temperature of 25 °C. This suggests that a holding temperature of 35 °C improves both the stability and active release performance. It appears that a slightly higher holding temperature, 35 °C, allows a more flexible and stable emulsifying agent film around the droplets facilitating stabilization of the emulsion. This study offers valuable insights into the relationship between process parameters at various stages of manufacture, microstructure, and various quality attributes of emulsion cream systems. The knowledge gained will facilitate improved design and optimization of robust manufacturing processes, ensuring the production of the formulations with the desired critical quality attributes.

Impact of Incorporating Free Calcium and Magnesium on the Heat Stability of a Dairy- and Soy-Protein-Containing Model Emulsion

This study investigated the impact of calcium chloride (CaCl2) and magnesium chloride (MgCl2) at varying concentrations on a model milk formulation's physical and chemical properties after thermal treatment. The model milk was subjected to two-stage homogenization and pasteurization before being supplemented with different concentrations of CaCl2 or MgCl2. The findings revealed that elevating the concentration of either calcium or magnesium resulted in the milk emulsion having a higher viscosity and median particle size following heating. CaCl2 had a slightly stronger impact than MgCl2, particularly at higher concentrations. The milk samples also exhibited a reduction in the zeta potential as the ionic strength of the salt solution increased, with the CaCl2-fortified milk displaying a slightly lower negative surface charge than the MgCl2-fortified milk at the same dose. The model milk's viscosity was evaluated after adding various salt concentrations and a temperature ramp from 20 to 80 °C. Notably, the viscosity and particle size changes demonstrated a non-linear relationship with increasing mineral levels, where a significant increase was observed at or above 5.0 mM. An emulsion stability analysis also revealed that the de-stabilization pattern of the high salt concentration sample differed significantly from its low salt concentration counterparts. These findings could serve as a basis for the future development of fortified UHT milk with nutritionally beneficial calcium and magnesium in industrial applications.

Influence of Manufacturing Process on the Microstructure, Stability, and Sensorial Properties of a Topical Ointment Formulation

The manufacturing process for ointments typically involves a series of heating, cooling, and mixing steps. Precise control of the level of mixing through homogenization and the cooling rate, as well as temperature at different stages, is important in delivering ointments with the desired quality attributes, stability, and performance. In this work, we investigated the influence of typical plant processing conditions on the microstructure, stability, and sensorial properties of a model ointment system through a Design of Experiments (DoE) approach. Homogenization speed at the cooling stage after the addition of the solvent (propylene glycol, PG) was found to be the critical processing parameter that affects stability and the rheological and sensorial properties of the ointment. A lower PG addition temperature was also found to be beneficial. The stabilization of the ointment at a lower PG addition temperature was hypothesized to be due to more effective encapsulation by crystallizing mono- and diglycerides at the lower temperature. The in vitro release profiles were found to be not influenced by the processing parameters, suggesting that for the ointment platform studied, processing affects the microstructure, but the effects do not translate into the release profile, a key performance indicator. Our systematic study represents a Quality-by-Design (QbD) approach to the design of a robust manufacturing process for delivering stable ointments with the desired performance attributes and properties.

Physical–Chemical and Sensory Quality of Oat Milk Produced Using Different Cultivars

Oat milk, as an emerging plant-based milk substitute, has become popular in recent years. However, the stability and flavor of oat milk products are hindering their quality. The examination of the processing capacities of potential oat cultivars could help to improve product quality. In the present study, the properties of oat milk produced from one Australian and three Chinese cultivars were compared. The stability of oat milk produced using our manufacturing process was superior to the commercial product and was highly influenced by cultivars. Positive correlations of the cultivar’s protein and plant cell debris content with the final products’ separation rate, and the cultivar’s lipid content with the final products’ creaming, were observed. Among the investigated cultivars, Chinese Bayou 01 (ZBY01) was the most suitable for oat milk processing. Oat milk produced with this cultivar has better stability and sensory acceptability. It can provide around 1% of protein, 9.84 mg/mL of β-glucan, and 70.96 mg GAE/100 g DW of polyphenols. Our results support one Chinese cultivar for oat milk processing and provide possible criteria for raw material selection.

W/o/w multiple emulsions: A novel trend in functional ice cream preparations?

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The possible applications of w/o/w multiple emulsions (MEs) in ice creams are described.

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W/o/w MEs enable the encapsulation of sensitive compounds.

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Fat content is reduced using w/o/w MEs without losing the creaminess of the final products.

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Ice cream is a very suitable matrix for application of Pickering emulsions.

Ice cream is a popular product worldwide. Unfortunatelly, it contains a significant amount of fat. In this review, promising strategies for the use of w/o/w multiple emulsion structures in creams are assessed. W/o/w multiple emulsions (MEs) enable reduction the fat without losing the creamy taste and mouthfeel and also encapsulation of sensitive compounds. The encouraging application and formation of MEs in ice cream mixtures is supported by the use of natural food ingredients, such as fiber, which helps to stabilize the whole system and improves nutritional value. The future trends may be focused on the target stabilizations using Pickering paticles (PPs). The possible advantages, manufacture, evaluation methods, and predicted future prospects of MEs in ice creams are discussed.

Cellulose Nanofibers/Pectin/Pomegranate Extract Nanocomposite as Antibacterial and Antioxidant Films and Coating for Paper

Bio-based polymer composites find increasing research and industrial interest in different areas of our life. In this study, cellulose nanofibers (CNFs) isolated from sugar beet pulp and nanoemulsion prepared from sugar beet pectin and pomegranate extract (PGE) were used for making films and used as coating with antioxidant and antimicrobial activities for paper. For Pectin/PGE nanoemulsion preparation, different ratios of PGE were mixed with pectin using ultrasonic treatment; the antibacterial properties were evaluated to choose the formula with the adequate antibacterial activity. The antioxidant activity of the nanoemulsion with the highest antimicrobial activity was also evaluated. The nanoemulsion with the optimum antibacterial activity was mixed with different ratios of CNFs. Mechanical, greaseproof, antioxidant activity, and antibacterial properties of the CNFs/Pectin/PGE films were evaluated. Finally, the CNFs/Pectin/PGE formulation with the highest antibacterial activity was tested as a coating material for paper. Mechanical, greaseproof, and air porosity properties, as well as water vapor permeability and migration of the coated layer from paper sheets in different media were evaluated. The results showed promising applicability of the CNFs/Pectin/PGE as films and coating material with antibacterial and antioxidant activities, as well as good stability for packaging aqueous, fatty, and acidic food products.

Assessment of Physical, Mechanical, Biopharmaceutical Properties of Emulgels and Bigel Containing Ciclopirox Olamine

Emulsions are thermodynamically unstable systems and it is difficult to produce biphasic formulations with large amounts of oil. The aim of our study was to prepare biphasic formulations containing 1% ciclopirox olamine and to determine the influence of the method of oil incorporation (without and with emulsifier and gelifier) on the physical (pH, particle size, rheological properties), mechanical, and biopharmaceutical properties of the formulations. It was found that the use of a poloxamer 407 gel as the hydrophase could result in a stable formulation when an oil with (EPG) or without an emulsifier (APG) or oleogel (OPG) was used as the oily phase. The results of the studies showed that the addition of an emulsifier (polysorbate 80) led to a decrease in the sol-gel temperature, a slower release of ciclopirox olamine, and a higher stability in the freeze–thaw test. However, regardless of the way the oil is incorporated, the particles are distributed in the same range and the antifungal activity against T. rubrum is the same. It is possible to create a biphasic formulation with a large amount of oil and poloxamer gel, but for greater stability, it is recommended to include an emulsifier in the composition.

Nanoemulsions Containing Megestrol Acetate: Development, Characterization, and Stability Evaluation

Many active pharmaceutical ingredients (API) are poorly soluble in water and their low oral bioavailability is a major hindrance to their potential use. Megestrol acetate (MGA) is insoluble in water and its oral absorption is limited and considerably affected by food. Nanoemulsions (NEs) can be used as effective oral drug delivery systems where the hydrophobic API is loaded into the oil phase. In this study, MGA-loaded NEs were prepared based on the spontaneous emulsification technique. The effects of different excipients such as ethanol, Tween 80, Lipoid E80, and medium-chain triglyceride (MCT) on the NEs characterization were investigated. The experimental results indicated that optimum MGA-loaded NEs (F20) were nanometer-sized droplets (166.9 ± 3.0 nm) with negative zeta potential (-12.2 ± 1.1 mV). The effect of polyvinylpyrrolidone (PVP) on characteristic properties of F20 was also evaluated. On the selected NEs, in vitro dissolution tests and stability studies in various mediums and storage conditions were performed. The encapsulation efficiency of NEs were > 99%. The overall droplet size of F20 and PVP-2 (PVP-coated NEs) remained relatively stable as the pH changed from 1.2 to 6.8. It was determined that F20 and PVP-2 remained stable at 4°C until 12 weeks and had higher cytotoxicity on MCF-7 cells. To conclude, droplet size, surface charge, and stability are important properties for NEs to have sufficient effectiveness. In this study, alternative oral NEs of low-solubility drug MGA were developed considering the above features.