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Pirozzi A, Capuano R, Avolio R, Gentile G, Ferrari G, Donsì F. O/W Pickering Emulsions Stabilized with Cellulose Nanofibrils Produced through Different Mechanical Treatments. Foods 2021; 10:1886. [PMID: 34441663 PMCID: PMC8394195 DOI: 10.3390/foods10081886] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2021] [Revised: 08/03/2021] [Accepted: 08/13/2021] [Indexed: 01/14/2023] Open
Abstract
This work aimed at studying the stabilization of O/W Pickering emulsions using nanosized cellulosic material, produced from raw cellulose or tomato pomace through different mechanical treatments, such as ball milling (BM) and high-pressure homogenization (HPH). The cellulose nanofibrils obtained via HPH, which exhibited longer fibers with higher flexibility than those obtained via ball milling, are characterized by lower interfacial tension values and higher viscosity, as well as better emulsion stabilization capability. Emulsion stability tests, carried out at 4 °C for 28 d or under centrifugation at different pH values (2.0, 7.0, and 12.0), revealed that HPH-treated cellulose limited the occurrence of coalescence phenomena and significantly slowed down gravitational separation in comparison with BM-treated cellulose. HPH-treated cellulose was responsible for the formation of a 3D network structure in the continuous phase, entrapping the oil droplets also due to the affinity with the cellulose nanofibrils, whereas BM-treated cellulose produced fibers with a more compact structure, which did adequately cover the oil droplets. HPH-treated tomato pomace gave similar results in terms of particle morphology and interfacial tension, and slightly lower emulsion stabilization capability than HPH-treated cellulose, suggesting that the used mechanical disruption process does not require cellulose isolation for its efficient defibrillation.
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Affiliation(s)
- Annachiara Pirozzi
- Department of Industrial Engineering, University of Salerno, via Giovanni Paolo II, 132, 84084 Fisciano, SA, Italy; (A.P.); (G.F.)
| | - Roberta Capuano
- Institute for Polymers Composites and Biomaterials, National Research Council of Italy, Via Campi Flegrei 34, 80078 Pozzuoli, NA, Italy; (R.C.); (R.A.); (G.G.)
| | - Roberto Avolio
- Institute for Polymers Composites and Biomaterials, National Research Council of Italy, Via Campi Flegrei 34, 80078 Pozzuoli, NA, Italy; (R.C.); (R.A.); (G.G.)
| | - Gennaro Gentile
- Institute for Polymers Composites and Biomaterials, National Research Council of Italy, Via Campi Flegrei 34, 80078 Pozzuoli, NA, Italy; (R.C.); (R.A.); (G.G.)
| | - Giovanna Ferrari
- Department of Industrial Engineering, University of Salerno, via Giovanni Paolo II, 132, 84084 Fisciano, SA, Italy; (A.P.); (G.F.)
- ProdAl scarl, University of Salerno, via Giovanni Paolo II, 132, 84084 Fisciano, SA, Italy
| | - Francesco Donsì
- Department of Industrial Engineering, University of Salerno, via Giovanni Paolo II, 132, 84084 Fisciano, SA, Italy; (A.P.); (G.F.)
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Effects of Ultrasound-Assisted Emulsification on the Emulsifying and Rheological Properties of Myofibrillar Protein Stabilized Pork Fat Emulsions. Foods 2021; 10:foods10061201. [PMID: 34073481 PMCID: PMC8226962 DOI: 10.3390/foods10061201] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2021] [Revised: 05/21/2021] [Accepted: 05/24/2021] [Indexed: 01/08/2023] Open
Abstract
The current study aimed to investigate the effects of ultrasound-assisted emulsification on the emulsifying and rheological properties of myofibrillar protein (MP) pork fat emulsions under different protein/fat ratios. Changes in emulsion profile, confocal laser scanning microscope images, cryo-scanning microscope images, particle size, protein solubility, surface hydrophobicity and free sulfhydryl groups were determined. Ultrasound significantly increased the emulsifying activity, the emulsifying stability and the flow index for all emulsions, while it decreased the viscosity coefficient of emulsions except for the treatment of protein/fat ratio of 1:15. The results showed that sonication reduced the particle size of the fat particles and evenly distributed the emulsion droplets. Sonication moved the distribution curve of droplet size to the smaller particle size direction and decreased the D3,2 and D4,3 values of emulsion. Sonication resulted in increased bindings between protein hydrophobic groups and fat particles. After ultrasound treatment, more sulfhydryl groups were exposed to aqueous solution, which might decrease the protein solubility in aqueous solution. Ultrasound-assisted emulsification could directly enhance the emulsifying and rheological properties of MP-stabilized pork fat emulsions at different protein/fat ratios, in particular at the ratio of 1:10.
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Rheology, Microstructure, and Storage Stability of Emulsion-Filled Gels Stabilized Solely by Maize Starch Modified with Octenyl Succinylation and Pregelatinization. Foods 2021; 10:foods10040837. [PMID: 33921331 PMCID: PMC8069085 DOI: 10.3390/foods10040837] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2021] [Revised: 04/07/2021] [Accepted: 04/09/2021] [Indexed: 12/12/2022] Open
Abstract
We prepared emulsion-filled gels stabilized using octenyl succinic anhydride-modified and pregelatinized maize starch (OSA-PGS). The effect of the oil volume fraction (Φ, 0.05–0.20) and OSA-PGS concentration (3–10% w/v) on the rheological and microstructural properties of the emulsion-filled gels was evaluated. Confocal fluorescence images showed that OSA-PGS stabilized the emulsion, indicated by the formation of a thick layer surrounding the oil droplets, and simultaneously gelled the aqueous phase. All of the emulsions exhibited shear-thinning flow behavior, but only those with 10% w/v OSA-PGS were categorized as Herschel–Bulkley fluids. The rheological behavior of the emulsion-filled gels was significantly affected by both the OSA-PGS concentration and Φ. The mean diameters (D1,0, D3,2, and D4,3) of oil droplets with 10% w/v OSA-PGS were stable during 30 days of storage under ambient conditions, indicating good stability. These results provide a basis for the design of systems with potential applications within the food industry.
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Dávila-Rodríguez M, López-Malo A, Palou E, Ramírez-Corona N, Jiménez-Munguía MT. Essential oils microemulsions prepared with high-frequency ultrasound: physical properties and antimicrobial activity. Journal of Food Science and Technology 2020; 57:4133-4142. [PMID: 33071334 DOI: 10.1007/s13197-020-04449-8] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/19/2019] [Accepted: 04/15/2020] [Indexed: 11/24/2022]
Abstract
Essential oils (EOs) have demonstrated antimicrobial activity against bacteria due to the effects of their major components. The direct application of EOs may present a rapid volatilization of its components and can decrease their effectiveness. Encapsulation by means of emulsification can provide protection to lipid compounds on a microscale. The aim of this study was to characterize microemulsions of cinnamon essential oil (CEO), oregano essential oil (OEO), and rosemary essential oil (REO) prepared by high-frequency ultrasound and evaluate their antimicrobial activities against Escherichia coli and Listeria monocytogenes. The microemulsions (oil-in-water, O/W) of EOs were prepared using high-frequency ultrasound, applying a wave amplitude of 84 µm for 15 min (REO and CEO) or 30 min (OEO). The antimicrobial activity was determined by inoculating 108 CFU/mL of bacteria. Nonsurvival of the bacteria was confirmed by plate count in tryptic soy agar, determining the minimum inhibitory concentration (MIC) and the minimum bactericidal concentration (MBC). The microemulsions exhibited droplet size diameters of 1.98 to 5.46 µm, showing high encapsulation efficiencies (79.91-81.97%) and low separation rates (2.50-6.67%). The MIC and MBC for the microemulsions for both bacteria were 20-75% less than values obtained for the non-encapsulated EOs. This study demonstrates that high-frequency ultrasound is a suitable technique for obtaining stable microemulsions to deliver natural antimicrobials that can be applied to control bacteria of high relevance in food safety.
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Affiliation(s)
- M Dávila-Rodríguez
- Chemical, Food and Environmental Engineering Department, Universidad de Las Américas Puebla, Ex-Hacienda Sta. Catarina Mártir S/N, San Andrés, Cholula, 72810 Puebla, Mexico
| | - A López-Malo
- Chemical, Food and Environmental Engineering Department, Universidad de Las Américas Puebla, Ex-Hacienda Sta. Catarina Mártir S/N, San Andrés, Cholula, 72810 Puebla, Mexico
| | - E Palou
- Chemical, Food and Environmental Engineering Department, Universidad de Las Américas Puebla, Ex-Hacienda Sta. Catarina Mártir S/N, San Andrés, Cholula, 72810 Puebla, Mexico
| | - N Ramírez-Corona
- Chemical, Food and Environmental Engineering Department, Universidad de Las Américas Puebla, Ex-Hacienda Sta. Catarina Mártir S/N, San Andrés, Cholula, 72810 Puebla, Mexico
| | - M T Jiménez-Munguía
- Chemical, Food and Environmental Engineering Department, Universidad de Las Américas Puebla, Ex-Hacienda Sta. Catarina Mártir S/N, San Andrés, Cholula, 72810 Puebla, Mexico
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Progressing Towards the Sustainable Development of Cream Formulations. Pharmaceutics 2020; 12:pharmaceutics12070647. [PMID: 32659962 PMCID: PMC7407566 DOI: 10.3390/pharmaceutics12070647] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2020] [Revised: 07/04/2020] [Accepted: 07/07/2020] [Indexed: 01/26/2023] Open
Abstract
This work aims at providing the assumptions to assist the sustainable development of cream formulations. Specifically, it envisions to rationalize and predict the effect of formulation and process variability on a 1% hydrocortisone cream quality profile, interplaying microstructure properties with product performance and stability. This tripartite analysis was supported by a Quality by Design approach, considering a three-factor, three-level Box-Behnken design. Critical material attributes and process parameters were identified from a failure mode, effects, and criticality analysis. The impact of glycerol monostearate amount, isopropyl myristate amount, and homogenization rate on relevant quality attributes was estimated crosswise. The significant variability in product droplet size, viscosity, thixotropic behavior, and viscoelastic properties demonstrated a noteworthy influence on hydrocortisone release profile (112 ± 2–196 ± 7 μg/cm2/√h) and permeation behavior (0.16 ± 0.03–0.97 ± 0.08 μg/cm2/h), and on the assay, instability index and creaming rate, with values ranging from 81.9 to 120.5%, 0.031 ± 0.012 to 0.28 ± 0.13 and from 0.009 ± 0.000 to 0.38 ± 0.07 μm/s, respectively. The release patterns were not straightforwardly correlated with the permeation behavior. Monitoring the microstructural parameters, through the balanced adjustment of formulation and process variables, is herein highlighted as the key enabler to predict cream performance and stability. Finally, based on quality targets and response constraints, optimal working conditions were successfully attained through the establishment of a design space.
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Martin-Piñero MJ, Ramirez P, Muñoz J, Alfaro MC. Development of rosemary essential oil nanoemulsions using a wheat biomass-derived surfactant. Colloids Surf B Biointerfaces 2019; 173:486-492. [DOI: 10.1016/j.colsurfb.2018.10.024] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2018] [Revised: 09/24/2018] [Accepted: 10/09/2018] [Indexed: 10/28/2022]
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Santos J, Calero N, Trujillo-Cayado LA, Alfaro MC, Muñoz J. The Role of Processing Temperature in Flocculated Emulsions. Ind Eng Chem Res 2018. [DOI: 10.1021/acs.iecr.7b04389] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- J. Santos
- Reología Aplicada, Tecnología de Coloides,
Departamento de Ingeniería Química, Facultad de Química, Universidad de Sevilla c/P, García González, 1, E41012, Sevilla, Spain
| | - N. Calero
- Reología Aplicada, Tecnología de Coloides,
Departamento de Ingeniería Química, Facultad de Química, Universidad de Sevilla c/P, García González, 1, E41012, Sevilla, Spain
| | - L. A. Trujillo-Cayado
- Reología Aplicada, Tecnología de Coloides,
Departamento de Ingeniería Química, Facultad de Química, Universidad de Sevilla c/P, García González, 1, E41012, Sevilla, Spain
| | - M. C. Alfaro
- Reología Aplicada, Tecnología de Coloides,
Departamento de Ingeniería Química, Facultad de Química, Universidad de Sevilla c/P, García González, 1, E41012, Sevilla, Spain
| | - J. Muñoz
- Reología Aplicada, Tecnología de Coloides,
Departamento de Ingeniería Química, Facultad de Química, Universidad de Sevilla c/P, García González, 1, E41012, Sevilla, Spain
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Trujillo-Cayado LA, García MC, Muñoz J, Alfaro MC. Development, rheological properties, and physical stability ofd-limonene-in-water emulsions formulated with copolymers as emulsifiers. J Appl Polym Sci 2016. [DOI: 10.1002/app.43838] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Luis A. Trujillo-Cayado
- Reología Aplicada, Tecnología De Coloides, Departamento De Ingeniería Química, Facultad De Química; Universidad De Sevilla C/P. García González; Sevilla E41012 Spain
| | - M. Carmen García
- Reología Aplicada, Tecnología De Coloides, Departamento De Ingeniería Química, Facultad De Química; Universidad De Sevilla C/P. García González; Sevilla E41012 Spain
| | - José Muñoz
- Reología Aplicada, Tecnología De Coloides, Departamento De Ingeniería Química, Facultad De Química; Universidad De Sevilla C/P. García González; Sevilla E41012 Spain
| | - M. Carmen Alfaro
- Reología Aplicada, Tecnología De Coloides, Departamento De Ingeniería Química, Facultad De Química; Universidad De Sevilla C/P. García González; Sevilla E41012 Spain
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Trujillo-Cayado L, Alfaro M, Muñoz J, Raymundo A, Sousa I. Development and rheological properties of ecological emulsions formulated with a biosolvent and two microbial polysaccharides. Colloids Surf B Biointerfaces 2016; 141:53-58. [DOI: 10.1016/j.colsurfb.2015.11.046] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2015] [Revised: 10/15/2015] [Accepted: 11/24/2015] [Indexed: 11/16/2022]
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