Journal articles on the topic 'Food emulsion systems'
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Jarzębski, Maciej, Wojciech Smułek, Przemysław Siejak, Ryszard Rezler, Jarosław Pawlicz, Tomasz Trzeciak, Małgorzata Jarzębska, et al. "Aesculus hippocastanum L. as a Stabilizer in Hemp Seed Oil Nanoemulsions for Potential Biomedical and Food Applications." International Journal of Molecular Sciences 22, no. 2 (January 17, 2021): 887. http://dx.doi.org/10.3390/ijms22020887.
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Nanoemulsion systems receive a significant amount of interest nowadays due to their promising potential in biomedicine and food technology. Using a two-step process, we produced a series of nanoemulsion systems with different concentrations of hemp seed oil (HSO) stabilized with Aesculus hippocastanum L. extract (AHE). Water and commercially-available low-concentrated hyaluronic acid (HA) were used as the liquid phase. Stability tests, including an emulsifying index (EI), and droplet size distribution tests performed by dynamic light scattering (DLS) proved the beneficial impact of AHE on the emulsion’s stability. After 7 days of storage, the EI for the water-based system was found to be around 100%, unlike the HA systems. The highest stability was achieved by an emulsion containing 5% HSO and 2 g/L AHE in water, as well as the HA solution. In order to obtain the detailed characteristics of the emulsions, UV-Vis and FTIR spectra were recorded, and the viscosity of the samples was determined. Finally, a visible microscopic analysis was used for the homogeneity evaluation of the samples, and was compared with the DLS results of the water system emulsion, which showed a desirable stability. The presented results demonstrate the possible use of oil emulsions based on a plant extract rich in saponins, such as AHE. Furthermore, it was found that the anti-inflammatory properties of AHE provide opportunities for the development of new emulsion formulations with health benefits.
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Potoroko, Irina, Irina Kalinina, and Anastasia Paimulina. "Properties Stability Forecast of Pickering Emulsion Structured by Bioactive Plant Particles." Food Industry 7, no. 4 (December 21, 2022): 111–19. http://dx.doi.org/10.29141/2500-1922-2022-7-4-13.
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The new generation design and production of food systems with the declared physicochemical and bioactive properties is impossible without the use of science-grounded approaches based on a complex combination of experimental studies and quantum calculation algorithms. One of the promising food systems, actively studied by the scientists around the world, are the Pickering emulsions. Pickering emulsions act as an emulsion food products basis and a fortifying complex that can be an effective system for delivering biologically active substances to the human body. The study aimed at obtaining predictive solutions to achieve the properties stability of the Pickering emulsions stabilized by plant sonochemically structured bioactive particles. As a result of applying quantum chemical calculations using the online resource chemosophia.com and visualization programs, the authors obtained a stable molecular interaction complex between a lipophilic biologically active substance and linseed oil triglyceride, confirming the possibility of such composite development. As a procedure result for fucoidan biologically active substance depolymerization using ultrasonic low-frequency exposure, there was a reduction in the fucoidan particles size by 20-40 times. This led to an increase in its stabilizing properties in the Pickering emulsion based on linseed oil. The scanning electron microscopy results enabled to reveal that the biologically active stabilizer concentration of the Pickering emulsion occurred at the phase boundary predominantly. The resulting Pickering emulsions can act as the basis of emulsion food products enriched with the valuable fatty acid composition of linseed oil and biologically active substances used to stabilize the emulsion.
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Sharifi, Faezeh, and Mansour Jahangiri. "Investigation of the stability of vitamin D in emulsion-based delivery systems." Chemical Industry and Chemical Engineering Quarterly 24, no. 2 (2018): 157–67. http://dx.doi.org/10.2298/ciceq160408028s.
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Vitamin D is a nutraceutical agent, which is necessary for good health. However, the sufficient amount of this vitamin needed for daily intake is not found in most foods which leads to many producers choosing to develop vitamin-enriched products. Vitamin D is sensitive to the exposure to oxygen and high temperature. To protect it against degradation during food processing, emulsion-based delivery is preferred. The more stable emulsion leads to higher protection of vitamin D. The present study investigated the effects of different factors, such as the choice of biopolymer, pH, ionic strength, and temperature, on emulsion stability. As emulsions with smaller particles are known to be more stable, the minimum concentrations of the biopolymers under study allowing the minimum size of particles were determined. The results obtained were the following: gum arabic 7 %, 468 nm; maltodextrin 2 %, 266 nm; Whey protein concentrate (WPC) 0.5 %, 190 nm; Soy protein isolate (SI) 4 %, 132 nm. Among the different biopolymers and the emulsion conditions studied, the soy protein isolate emulsion provided the highest protection of vitamin D (85 %) at 4 wt% concentration, pH 7 and 25?C. SEM analysis of the dried nanocapsules of the soy protein isolate emulsion revealed homogeneous and uniform dispersion of particles.
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Zhang, Qun, Yan Shi, Zongcai Tu, Yueming Hu, and Chengyan He. "Emulsion Properties during Microencapsulation of Cannabis Oil Based on Protein and Sucrose Esters as Emulsifiers: Stability and Rheological Behavior." Foods 11, no. 23 (December 5, 2022): 3923. http://dx.doi.org/10.3390/foods11233923.
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The effects of different emulsifiers, such as soy protein isolate–sucrose ester (SPI-SE) and whey protein isolate–sucrose ester (WPI-SE), on the properties of the emulsion during the microencapsulation of cannabis oil were studied. The influence of SE concentration on the emulsion properties of the two emulsifying systems was analyzed. The results of the adsorption kinetics show that SE can decrease the interfacial tension, particle size and zeta potential of the emulsions. The results of the interfacial protein concentration show that SE could competitively replace the protein at the oil-water interface and change the strength of the interfacial film. The results of the viscoelastic properties show that the emulsion structure of the two emulsion systems results in the maximum value when the concentration of SE is 0.75% (w/v), and the elastic modulus (G’) of the emulsion prepared with SPI-SE is high. The viscosity results show that all emulsions show shear-thinning behavior and the curve fits well with the Ostwald–Dewaele model. The addition of SE in the emulsions of the two emulsion systems can effectively stabilize the emulsion and change the composition and strength of the oil–water interface of the emulsion. The cannabis oil microcapsules prepared with protein-SE as an emulsion system exhibit high quality.
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Zhang, Yanqi, Lingyan Kong, and Libo Tan. "Biopolymer Stabilized Emulsions Improved Storage Stability and In Vitro Bioaccessibility of Lutein." Current Developments in Nutrition 6, Supplement_1 (June 2022): 69. http://dx.doi.org/10.1093/cdn/nzac049.015.
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Abstract Objectives Lutein plays a critical role in the visual and cognitive development of infants. However, the application of lutein as a potential nutraceutical is limited by its low stability and poor water solubility. While various encapsulation systems have been developed for lutein to enhance its stability and bioavailability, few utilized bio-based polymers that are safe to use in infant foods. The aim of the study was to develop a novel emulsion system for lutein using food-grade colloids, octenylsuccinylated (OS) starch and gum Arabic (GA), as emulsifiers, which could improve the stability and bioaccessibility of lutein. Methods Lutein oil-in-water emulsions were prepared using two types of OS starch, capsule TA® (CTA) and HI-CAP®100 (HC), and one type of GA, TICAmulsion® 3020 (TM). Lutein was dissolved in olive oil and mixed with the aqueous biopolymer dispersions at 70% oil volume fraction using a homogenizer. The stabilities of the emulsion were assessed by measuring droplet size and distribution, changes of droplet size, and lutein retention at 25 and 45°C after a week of storage. The in vitro bioaccessibility of lutein was measured using a simulated in vitro gastrointestinal model. Free lutein was used as control. Results The mean droplet size of lutein emulsions stabilized by CTA, HC, and TM were 1.19 ± 0.75, 1.45 ± 0.80, and 1.18 ± 0.8 μm, respectively. After a week of storage at 25°C, the particle size stabilized by OS starches did not change significantly, while GA-stabilized emulsion showed 1.58-fold larger droplet size than fresh sample (P < 0.05). Lutein retention in the control and emulsions stabilized by CTA, HC, and TM were 79%, 88%, 89%, and 86% at day 7, respectively. After a week of storage at 45°C, the emulsions stabilized by CTA, HC, and TM showed 1.34-, 2.38-, and 1.55- fold larger particle size compared to fresh samples (P < 0.05). The retention of lutein in free lutein and emulsions were 78%, 86%, 46%, and 63%, respectively. The in vitro bioaccessibility of lutein emulsions were 1.95-, 1.46-, and 1.27- fold higher than that of free lutein (P < 0.05). Conclusions Lutein emulsion stabilized by OS starch CTA had the best overall stability in droplet aggregation, color retention, and in vitro release. The oil-in-water emulsion stabilized by biopolymers could be promising carriers for lutein to expand their application in infant foods. Funding Sources Louis/Evelyn Knol Fund.
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Erdmann, Martin E., Benjamin Zeeb, Hanna Salminen, Monika Gibis, Ralf Lautenschlaeger, and Jochen Weiss. "Influence of droplet size on the antioxidant activity of rosemary extract loaded oil-in-water emulsions in mixed systems." Food & Function 6, no. 3 (2015): 793–804. http://dx.doi.org/10.1039/c4fo00878b.
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Serdaroğlu, M. "Potential utilization of emulsion gels and multiple emulsions as delivery systems to produce healthier meat products." IOP Conference Series: Earth and Environmental Science 854, no. 1 (October 1, 2021): 012083. http://dx.doi.org/10.1088/1755-1315/854/1/012083.
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Abstract In recent years the increase in consumers’ demands for healthy food have accelerated the studies searching for innovative approaches in meat product formulations. Developing a healthier lipid profile and reducing fat are the most important goals in the meat industry. One of the main problems of animal fat replacement with plant oils is maintaining the technological and sensory properties of the products. Pre-emulsions provide a great opportunity to carry the healthier plant oils to meat systems for increasing mono and polyunsaturated fatty acid content, since adding liquid plant oils directly to product formulation can have technological and sensory problems. Using emulsion gels and multiple emulsions prepared with polyunsaturated oils could be a good option to achieve healthier meat products. This review addresses the emulsion gel and multiple emulsion properties and their use in meat products as fat replacers.
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Kowalska, Małgorzata, Anna Krztoń-Maziopa, Monika Babut, and Paulina Mitrosz. "Rheological and physical analysis of oil-water emulsion based on enzymatic structured fat." Rheologica Acta 59, no. 10 (August 12, 2020): 717–26. http://dx.doi.org/10.1007/s00397-020-01232-6.
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Abstract Structured triacylglycerols play an important role in determining the functional properties of fat-based emulsion products. The aim of the study was to evaluate the physical properties of the emulsion systems manufactured on the basis of enzymatically modified rabbit fat with pumpkin seed oil in the presence of sn-1,3 regioselective lipase. Emulsions containing variable contents of thickener and variable fat ratios were analyzed for rheological behavior and particle size changes during storage, and their stability was assessed using the Turbiscan test. The results showed that the emulsion containing the majority of rabbit fat and 1 wt% of carboxymethylcellulose was characterized by the highest stability. On the other hand, the emulsions containing higher amounts of pumpkin seed oil in a fatty base characterized the lowest resistance to destabilization processes. The research confirmed the possibility of producing structured fat which can be the basis for new emulsion systems proposed as a food, cosmetic, and pharmaceutical product.
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LOEFFLER, MYRIAM, SOPHIA BEISER, SARISA SURIYARAK, MONIKA GIBIS, and JOCHEN WEISS. "Antimicrobial Efficacy of Emulsified Essential Oil Components against Weak Acid–Adapted Spoilage Yeasts in Clear and Cloudy Apple Juice." Journal of Food Protection 77, no. 8 (August 1, 2014): 1325–35. http://dx.doi.org/10.4315/0362-028x.jfp-13-393.
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The antimicrobial activity of oil-in-water emulsions containing dual combinations of the essential oil components cinnamaldehyde, perillaldehyde, and citral was examined against two acid-resistant yeast strains (Zygosaccharomyces bailii) in beverage systems composed of diluted clear or cloudy apple juice and in a Sabouraud dextrose broth model. Antimicrobial properties of an encapsulated oil-in-water emulsion and of essential oil components dissolved in 10% dimethyl sulfoxide were compared using plate counts and turbidity measurements. Growth curves were modulated to qualitatively assess differences in antimicrobial efficacy. The impact of the presence of a beverage emulsion without essential oils (unloaded; 5% oil and 1% modified starch, pH 3.0) on the antimicrobial efficacy also was investigated. Dual combinations of essential oil components were sufficient to completely inhibit and/or kill yeast cells in diluted apple juice and Sabouraud dextrose broth systems at very low concentrations (100 to 200 μg/ml). However, the combination of perillaldehyde and citral had the weakest antimicrobial effect; a concentration of 400 μg/ml was necessary to prevent yeast growth in beverages, and up to 800 μg/ml was required in systems to which an unloaded emulsion had been added. The antimicrobial activity of essential oil components did not differ in diluted clear and cloudy apple juices and was not affected by being added in emulsified form or dissolved in dimethyl sulfoxide as long as there was no unloaded emulsion also present. These results indicate that formulations of essential oil combinations encapsulated together in emulsions are highly effective for inhibiting and/or killing microorganisms in real beverage systems.
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Xu, Mengyue, Zhili Wan, and Xiaoquan Yang. "Recent Advances and Applications of Plant-Based Bioactive Saponins in Colloidal Multiphase Food Systems." Molecules 26, no. 19 (October 8, 2021): 6075. http://dx.doi.org/10.3390/molecules26196075.
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The naturally occurring saponins exhibit remarkable interfacial activity and also possess many biological activities linking to human health benefits, which make them particularly attractive as bifunctional building blocks for formulation of colloidal multiphase food systems. This review focuses on two commonly used food-grade saponins, Quillaja saponins (QS) and glycyrrhizic acid (GA), with the aim of clarifying the relationship between the structural features of saponin molecules and their subsequent self-assembly and interfacial properties. The recent applications of these two saponins in various colloidal multiphase systems, including liquid emulsions, gel emulsions, aqueous foams and complex emulsion foams, are then discussed. A particular emphasis is on the unique use of GA and GA nanofibrils as sole stabilizers for fabricating various multiphase food systems with many advanced qualities including simplicity, ultrastability, stimulability, structural viscoelasticity and processability. These natural saponin and saponin-based colloids are expected to be used as sustainable, plant-based ingredients for designing future foods, cosmetics and pharmaceuticals.
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Wang, Shengnan, Guoqiang Shao, Jinjie Yang, Hekai Zhao, Danni Qu, Diyuan Zhang, Danshi Zhu, Yutang He, and He Liu. "Contribution of soybean polysaccharides in digestion of oil-in-water emulsion-based delivery system in an in vitro gastric environment." Food Science and Technology International 26, no. 5 (January 16, 2020): 444–52. http://dx.doi.org/10.1177/1082013219894145.
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This study aims to evaluate the effects of soy soluble polysaccharide and soy hull polysaccharide on stability and characteristics of emulsions stabilised by soy protein isolate in an in vitro gastric environment. Zeta potential and particle size were used to investigate the changes of physico-chemical and stability in the three emulsions during in vitro gastric digestion, following the order: soy protein isolate–stability emulsion < soy protein isolate–soy soluble polysaccharide –stability emulsion < soy protein isolate–soy hull polysaccharide–stability emulsion, confirming that coalescence in the soy protein isolate–stability emulsion occurred during in vitro gastric digestion. Optical microscopy and stability measurement (backscattering) also validate that addition of polysaccharide (soy soluble polysaccharide and soy hull polysaccharide) can reduce the effect of simulated gastric fluid (i.e., pH, ionic strength and pepsin) on emulsion stability, especially, soy protein isolate–soy hull polysaccharide–stability emulsion, compared with soy protein isolate–stability emulsion. This suggests that the flocculation behaviours of these emulsions in the stomach lead to a difference in the quantity of oil and the size and structure of the oil droplets, which play a significant role in emulsion digestion in the gastrointestinal tract. This work may indicate a potential application of soy hull polysaccharide for the construction of emulsion food delivery systems.
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Feofilaktova, Olga, and Natalia Zavorokhina. "Flavor Formation of Stable Double Emulsion Systems with Encapsulated Biologically Active Substances." Food Industry 7, no. 4 (December 21, 2022): 74–82. http://dx.doi.org/10.29141/2500-1922-2022-7-4-9.
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Ensuring the functional food ingredients stability and the flavor formation of foods fortified with them meets the healthy nutrition principles, which contributes to the human and future generations health, as well as reduces the disease risk. The research aim was to study the biologically impact of the active substances encapsulation into double emulsion food systems (DEFS) on the organoleptic profile formation and the biologically active substances resistance to oxidation. The study demonstrated the comparative organoleptic analysis results of the inverse emulsion with fish oil and DEFS o/w/o with fish oil encapsulated in the internal phase of the emulsion matrix; direct emulsion with vitamin B1 (thiamine) and DEFS w/o/w with vitamin B1 encapsulated in the internal phase of the emulsion matrix; as well as the oxidation stability study results of fish oil in the composition of the inverse emulsion and dual emulsion system during storage. A man compiled organoleptic profiles of control samples and DEFS with encapsulated BAS. The results showed that the fish oil and vitamin B1 encapsulation in DEFS contributed to the color and flavor correction – deodorization and elimination of fish oil and vitamin B1 aftertaste and off-flavours. Study confirmed the effectiveness of fish oil encapsulation in DEFS, expressed in increasing its resistance to oxidation. During storage, the fat oxidation intensity in the control sample was higher than in the double emulsion system. The peroxide value in the control sample increased 6 times during storage and amounted to 7.9 mmol of active oxygen per 1 kg of fat, while in the double emulsion food system the increase was only 4 times, from 1.3 on the first day of storage to 5.1 on the 35th day. On average, for every 7 days of storage the peroxide value grew by 1.32 for the control sample and by 0.76 for the double emulsion system.
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Wang, Qi, Yang Zhu, Zhichao Ji, and Jianshe Chen. "Lubrication and Sensory Properties of Emulsion Systems and Effects of Droplet Size Distribution." Foods 10, no. 12 (December 6, 2021): 3024. http://dx.doi.org/10.3390/foods10123024.
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The functional and sensory properties of food emulsion are thought to be complicated and influenced by many factors, such as the emulsifier, oil/fat mass fraction, and size of oil/fat droplets. In addition, the perceived texture of food emulsion during oral processing is mainly dominated by its rheological and tribological responses. This study investigated the effect of droplet size distribution as well as the content of oil droplets on the lubrication and sensory properties of o/w emulsion systems. Friction curves for reconstituted milk samples (composition: skimmed milk and milk cream) and Casein sodium salt (hereinafter referred to as CSS) stabilized model emulsions (olive oil as oil phase) were obtained using a soft texture analyzer tribometer with a three ball-on-disc setup combined with a soft surfaces (PDMS) tribology system. Sensory discrimination was conducted by 22 participants using an intensity scoring method. Stribeck curve analyses showed that, for reconstituted milk samples with similar rheological properties, increasing the volume fraction of oil/fat droplets in the size range of 1–10 µm will significantly enhance lubrication, while for CSS-stabilized emulsions, the size effect of oil/fat droplets reduced to around 1 µm. Surprisingly, once the size of oil/fat droplets of both systems reached nano size (d90 = 0.3 µm), increasing the oil/fat content gave no further enhancement, and the friction coefficient showed no significant difference (p > 0.05). Results from sensory analysis show that consumers are capable of discriminating emulsions, which vary in oil/fat droplet size and in oil/fat content (p < 0.01). However, it appeared that the discrimination capability of the panelist was significantly reduced for emulsions containing nano-sized droplets.
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Aaen, Ragnhild, Fredrik Brodin, Sébastien Simon, Ellinor Heggset, and Kristin Syverud. "Oil-in-Water Emulsions Stabilized by Cellulose Nanofibrils—The Effects of Ionic Strength and pH." Nanomaterials 9, no. 2 (February 14, 2019): 259. http://dx.doi.org/10.3390/nano9020259.
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Pickering o/w emulsions prepared with 40 wt % rapeseed oil were stabilized with the use of low charged enzymatically treated cellulose nanofibrils (CNFs) and highly charged 2,2,6,6-tetramethylpiperidine-1-oxyl (TEMPO)-oxidized CNFs. The emulsion-forming abilities and storage stability of the two qualities were tested in the presence of NaCl and acetic acid, at concentrations relevant to food applications. Food emulsions may be an important future application area for CNFs due to their availability and excellent viscosifying abilities. The emulsion characterization was carried out by visual inspection, light microscopy, viscosity measurements, dynamic light scattering and mild centrifugation, which showed that stable emulsions could be obtained for both CNF qualities in the absence of salt and acid. In addition, the enzymatically stabilized CNFs were able to stabilize emulsions in the presence of acid and NaCl, with little change in the appearance or droplet size distribution over one month of storage at room temperature. The work showed that enzymatically treated CNFs could be suitable for use in food systems where NaCl and acid are present, while the more highly charged TEMPO-CNFs might be more suited for other applications, where they can contribute to a high emulsion viscosity even at low concentrations.
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Dziza, Katarzyna, Eva Santini, Libero Liggieri, Ewelina Jarek, Marcel Krzan, Thilo Fischer, and Francesca Ravera. "Interfacial Properties and Emulsification of Biocompatible Liquid-Liquid Systems." Coatings 10, no. 4 (April 17, 2020): 397. http://dx.doi.org/10.3390/coatings10040397.
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A comparative study is reported on the interfacial properties of a set of surfactants and is discussed in terms of the effects on the features of the corresponding oil-water emulsions. The surfactants are saponin, Tween 80 and citronellol glucoside (CG), while the oil is Miglyol 812N—A Medium Chain Triglyceride (MCT) oil. Due to their high biocompatibility, all these compounds are variously utilized in food, cosmetic or pharmaceutical products. Among the surfactants, which are all soluble in water, CG presents also an important solubility in oil, as shown by the measured partition coefficient. For these systems, dynamic and equilibrium interfacial tensions and dilational viscoelasticity are measured as a function of the surfactant concentration and analyzed according to available adsorption models. In order to compare these results with the time evolution of the corresponding emulsions, the actual surfactant concentration in the matrix phase of the emulsion is accounted for. This may differ significantly from the nominal concentration of the solutions before dispersing them, because of the huge area of droplets available for surfactant adsorption in the emulsion. Using this approach allows the derivation of the correlations between the observed emulsion behavior and the actual surfactant coverage of the droplet interface.
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Juyang, Zhang, and Bettina Wolf. "Impact of Type of Sugar Beet Pectin–Sodium Caseinate Interaction on Emulsion Properties at pH 4.5 and pH 7." Foods 10, no. 3 (March 17, 2021): 631. http://dx.doi.org/10.3390/foods10030631.
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Equal parts of sugar beet pectin and sodium caseinate were interacted through electrostatic attraction, enzymatic crosslinking, and the Maillard reaction to prepare three oil-in-water emulsifier systems. Oil-in-water emulsions (10%) were processed via high shear overhead mixing at the natural pH of the emulsifier systems, followed by pH adjustment to pH 4.5 and pH 7. The emulsions were stable against coalescence, except for a slight increase in the mean droplet size for the enzymatic cross-liked emulsion at pH 4.5 over a 14-day storage period. This emulsion also showed the lowest absolute zeta (ζ)-potential value of near 30 mV. The Maillard interaction emulsifier system resulted in larger droplet sizes compared to the other two emulsifier systems. Small deformation oscillatory shear rheology assessment of the emulsion cream phases revealed an impact of the emulsifier system design at pH 4.5.
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Foley, John, and Catherine O'Connell. "Comparative emulsifying properties of sodium caseinate and whey protein isolate in 18% oil in aqueous systems." Journal of Dairy Research 57, no. 3 (August 1990): 377–91. http://dx.doi.org/10.1017/s0022029900027035.
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SummaryBoth whey protein isolate (WPI) and Na caseinate gave similar emulsion capacity-concentration profiles at pH 7. The emulsion capacity of aqueous solutions of WPI was relatively independent of pH while the values for caseinate fell in the isoelectric region. Saline (7·59 g/1) compared with aqueous solutions improved emulsion capacity, particularly above pH 7. At low concentration, WPI had greater emulsifying capacity and gave finer globule dispersion than sodium caseinate. Increase in emulsifier concentration, within a certain range, increased stability, improved dispersion and reduced capacity. Ethanol up to about 20% w/w improved the emulsion capacity of both proteins while at 50% the phases separated. Heat treatment (> 65 °C) of WPI solution before emulsion formation impaired capacity and stability. Heat treatment of preformed WPI emulsions did not have the same effect. Na caseinate and WPI each formed a thin continuous layer of relatively uniform thickness over the oil globule surfaces while denatured WPI appeared aggregated and relatively unevenly distributed at the oil-aqueous interface.
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Kowalska, Małgorzata, Marcin Krzton-Maziopa, Anna Krzton-Maziopa, Anna Zbikowska, and Jerzy Szakiel. "Rheological Characterization and Quality of Emulsions Based on Fats Produced during the Reaction Catalyzed by Immobilized Lipase from Rhizomucor Miehei." Catalysts 12, no. 6 (June 13, 2022): 649. http://dx.doi.org/10.3390/catal12060649.
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It has been shown that structured lipids, formed in the process of enzymatic modification of natural hard fat with walnut oil, are capable of stabilizing emulsion systems without the need to add additional emulsifiers. This is especially true for emulsions containing fat formed during enzymatic modification when the amount of added water to the reaction catalyst was in the range of 12–16 wt%. Physicochemical evaluations, i.e., the average particle size, its growth, distribution, and dispersity coefficient, were comparable with the reference emulsion where the emulsifier was lecithin, well-known for its emulsifying properties. Microstructure studies also confirmed the above observations. Rheological studies performed on a set of emulsions containing structured lipids of variable composition confirmed that interesterified lipid blends can be directly utilized as a fat base in the preparation of stable emulsions. The consistency, thixotropic behavior, long-term shelf life, and thermal stability of these emulsions were found to be comparable to systems stabilized with conventional emulsifiers, i.e., sunflower lecithine. Our approach offers the opportunity for the preparation of stable emulsion systems, free from additional emulsifiers, for the food or cosmetics industry, which is extremely important from the point of view of the preparation of products free from allergens.
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Tanglao, Erin Jasse, Arun Bryan Nanda Kumar, Ronald Ryan Noriega, Mark Emile Punzalan, and Philipina Marcelo. "Development and physico-chemical characterization of virgin coconut oil-in-water emulsion using polymerized whey protein as emulsifier for Vitamin A delivery." MATEC Web of Conferences 268 (2019): 01002. http://dx.doi.org/10.1051/matecconf/201926801002.
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Emulsion systems have become an integral part of food manufacturing, mainly as delivery vehicles of sensitive lipophilic nutrients i.e. Vitamin A. Thus, it is crucial to develop emulsions stable enough to protect these nutrients. In this study, virgin coconut oil (VCO)-in-water emulsion was prepared with polymerized whey protein as emulsifier to encapsulate Vitamin A. The VCO droplets were dispersed in water phase, and Vitamin A was dissolved in oil phase. The study aimed at developing VCO-in-water emulsion to encapsulate and protect Vitamin A, in the form of retinyl acetate, and determining physico-chemical characteristics of the emulsion. In vitro analysis was conducted to determine the stability of the emulsion in encapsulating Vitamin A. Three emulsions were prepared at different homogenization speed: 720, 846.7 and 955.8 rpm. The emulsion made with speed setting of 846.7 rpm gave the best visual characteristics, comparable with dairy butter. Thermal analyses using differential scanning calorimeter showed that the emulsion increased the energy requirement to degrade Vitamin A at simulated stomach pH. Also, microscopy results show the emulsion has an average particle diameter of approximately 10 μm, which remained stable at acidic environment of simulated digestion. Therefore, the emulsion is thermodynamically stable and shows minimal coalescence.
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Kiokias, Sotirios, and Vassiliki Oreopoulou. "Review on the Antioxidant Activity of Phenolics in o/w Emulsions along with the Impact of a Few Important Factors on Their Interfacial Behaviour." Colloids and Interfaces 6, no. 4 (December 12, 2022): 79. http://dx.doi.org/10.3390/colloids6040079.
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This review paper focuses on the antioxidant properties of phenolic compounds in oil in water (o/w) emulsion systems. The authors first provide an overview of the most recent studies on the activity of common, naturally occurring phenolic compounds against the oxidative deterioration of o/w emulsions. A screening of the latest literature was subsequently performed with the aim to elucidate how specific parameters (polarity, pH, emulsifiers, and synergistic action) affect the phenolic interfacial distribution, which in turn determines their antioxidant potential in food emulsion systems. An understanding of the interfacial activity of phenolic antioxidants could be of interest to food scientists working on the development of novel food products enriched with functional ingredients. It would also provide further insight to health scientists exploring the potentially beneficial properties of phenolic antioxidants against the oxidative damage of amphiphilic biological membranes (which link to serious pathologic conditions).
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Freitas, Mírian Luisa Faria, Ana Paula Badan Ribeiro, and Vânia Regina Nicoletti. "Buriti Oil Emulsions as Affected by Soy Protein Isolate/High-Methoxyl Pectin Ratio, Oil Content and Homogenization Pressure." Food technology and biotechnology 58, no. 2 (July 31, 2020): 159–72. http://dx.doi.org/10.17113/ftb.58.02.20.6210.
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Research background. Emulsion technology is a suitable way of encapsulating, protecting and releasing hydrophobic bioactive compounds for application in food industries, but they are thermodynamically unstable systems. Good results have been achieved for emulsions stabilized by protein-polysaccharide complexes subjected to high-pressure homogenization. Improved stabilization of oil-in-water emulsions results from electrostatic complexes formed between proteins and polysaccharides at pH lower than the protein isoelectric point, which adsorb at the oil-water interface. In addition, polysaccharides contribute to emulsion stability by increasing viscosity of the continuous phase. The aim of this work is to investigate the production of carotenoid-rich buriti oil emulsions using soy protein isolate and high-methoxyl pectin as stabilizers. Experimental approach. Using a rotatable central composite experimental design, we assessed the effects of oil content, soy protein isolate/high-methoxyl pectin ratio and homogenization pressure on the stability, droplet size, electrical conductivity, electrical charge, microstructure and rheological behaviour of the emulsions. Results and conclusions. An optimized emulsion was produced with 28 % buriti oil, 55 % soy protein isolate, and homogenization pressure of 380·105 Pa. This emulsion was stable for at least seven days, presenting reduced average droplet size, low electrical conductivity and high modulus of negative charges. The mechanical spectra showed that the emulsion behaved as a viscoelastic gel under oscillatory, non-destructive shearing, whereas shearthinning behaviour took place under steady shear conditions. Novelty and scientific contribution. The optimized buriti oil emulsions stabilized by soy protein isolate and high-methoxyl pectin could be suitable for fat substitution, energy reduction and carotenoid enrichment in food products, such as dairy and bakery products, ice cream, salad sauces and vegetable-based cream.
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Teixeira, Liandra G., Stephany Rezende, Ângela Fernandes, Isabel P. Fernandes, Lillian Barros, João C. M. Barreira, Fernanda V. Leimann, Isabel C. F. R. Ferreira, and Maria-Filomena Barreiro. "Water-in-Oil-in-Water Double Emulsions as Protective Carriers for Sambucus nigra L. Coloring Systems." Molecules 27, no. 2 (January 16, 2022): 552. http://dx.doi.org/10.3390/molecules27020552.
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The use of natural colorants is needed to overcome consumer concerns regarding synthetic food colorants′ safety. However, natural pigments have, in general, poor stability against environmental stresses such as temperature, ionic strength, moisture, light, and pH, among others. In this work, water-in-oil-in-water (W1/O/W2) emulsions were used as protective carriers to improve color stability of a hydrophilic Sambucus nigra L. extract against pH changes. The chemical system comprised water and corn oil as the aqueous and oil phases, respectively, and polyglycerol polyricinoleate (PGPR), Tween 80, and gum Arabic as stabilizers. The primary emulsion was prepared using a W1/O ratio of 40/60 (v/v). For the secondary emulsion, W1/O/W2, different (W1/O)/W2 ratios were tested with the 50/50 (v/v) formulation presenting the best stability, being selected as the coloring system to test in food matrices of different pH: natural yogurt (pH 4.65), rice drink (pH 6.01), cow milk (pH 6.47), and soy drink (pH 7.92). Compared to the direct use of the extract, the double emulsion solution gave rise to higher color stability with pH change and storage time, as corroborated by visual and statistical analysis.
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Jie, Yilin, and Fusheng Chen. "Progress in the Application of Food-Grade Emulsions." Foods 11, no. 18 (September 17, 2022): 2883. http://dx.doi.org/10.3390/foods11182883.
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The detailed investigation of food-grade emulsions, which possess considerable structural and functional advantages, remains ongoing to enhance our understanding of these dispersion systems and to expand their application scope. This work reviews the applications of food-grade emulsions on the dispersed phase, interface structure, and macroscopic scales; further, it discusses the corresponding factors of influence, the selection and design of food dispersion systems, and the expansion of their application scope. Specifically, applications on the dispersed-phase scale mainly include delivery by soft matter carriers and auxiliary extraction/separation, while applications on the scale of the interface structure involve biphasic systems for enzymatic catalysis and systems that can influence substance digestion/absorption, washing, and disinfection. Future research on these scales should therefore focus on surface-active substances, real interface structure compositions, and the design of interface layers with antioxidant properties. By contrast, applications on the macroscopic scale mainly include the design of soft materials for structured food, in addition to various material applications and other emerging uses. In this case, future research should focus on the interactions between emulsion systems and food ingredients, the effects of food process engineering, safety, nutrition, and metabolism. Considering the ongoing research in this field, we believe that this review will be useful for researchers aiming to explore the applications of food-grade emulsions.
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Díaz-Ruiz, Rocío, Amanda Laca, Ismael Marcet, Lemuel Martínez-Rey, María Matos, and Gemma Gutiérrez. "Addition of Trans-Resveratrol-Loaded, Highly Concentrated Double Emulsion to Moisturizing Cream: Effect on Physicochemical Properties." Colloids and Interfaces 6, no. 4 (November 16, 2022): 70. http://dx.doi.org/10.3390/colloids6040070.
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Resveratrol is a compound increasingly studied for its many beneficial properties for health. However, it is a highly unstable photosensitive compound, and therefore it is necessary to encapsulate it to protect it if you want to use it in a commercial product. Emulsions are systems that allow the encapsulation of active ingredients, protecting them and allowing their release in a controlled manner. They are highly used systems in the pharmaceutical, cosmetic and food industries. The main objectives of this work are to study the feasibility of encapsulating resveratrol in concentrated water-in-oil-in-water double emulsions and the effect produced by adding the double emulsion with optimal formulation to a commercial cream for cosmetic applications. The effect of the selected optimal double emulsion on a commercial cream was studied, analyzing droplet size distribution, morphology, stability and rheology. The main conclusion of this work is that incorporating 1/3 of concentrated double emulsion W1/O/W2 into a commercial moisturizing cream had a positive physical effect and produced cream with a resveratrol concentration of up to 0.0042 mg/g.
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Leister, Nico, and Heike P. Karbstein. "Evaluating the Stability of Double Emulsions—A Review of the Measurement Techniques for the Systematic Investigation of Instability Mechanisms." Colloids and Interfaces 4, no. 1 (January 31, 2020): 8. http://dx.doi.org/10.3390/colloids4010008.
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Double emulsions are very promising for various applications in pharmaceutics, cosmetics, and food. Despite lots of published research, only a few products have successfully been marketed due to immense stability problems. This review describes approaches on how to characterize the stability of double emulsions. The measurement methods are used to investigate the influence of the ingredients or the process on the stability, as well as of the environmental conditions during storage. The described techniques are applied either to double emulsions themselves or to model systems. The presented analysis methods are based on microscopy, rheology, light scattering, marker detection, and differential scanning calorimetry. Many methods for the characterization of double emulsions focus only on the release of the inner water phase or of a marker encapsulated therein. Analysis methods for a specific application rarely give information on the actual mechanism, leading to double emulsion breakage. In contrast, model systems such as simple emulsions, microfluidic emulsions, or single-drop experiments allow for a systematic investigation of diffusion and coalescence between the individual phases. They also give information on the order of magnitude in which they contribute to the failure of the overall system. This review gives an overview of various methods for the characterization of double emulsion stability, describing the underlying assumptions and the information gained. With this review, we intend to assist in the development of stable double emulsion-based products.
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Jarzębski, Maciej, Przemysław Siejak, Wojciech Smułek, Farahnaz Fathordoobady, Yigong Guo, Jarosław Pawlicz, Tomasz Trzeciak, et al. "Plant Extracts Containing Saponins Affects the Stability and Biological Activity of Hempseed Oil Emulsion System." Molecules 25, no. 11 (June 10, 2020): 2696. http://dx.doi.org/10.3390/molecules25112696.
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In this study, two saponins-rich plant extracts, viz. Saponaria officinalis and Quillaja saponaria, were used as surfactants in an oil-in-water (O/W) emulsion based on hempseed oil (HSO). This study focused on a low oil phase content of 2% v/v HSO to investigate stable emulsion systems under minimum oil phase conditions. Emulsion stability was characterized by the emulsification index (EI), centrifugation tests, droplet size distribution as well as microscopic imaging. The smallest droplets recorded by dynamic light scattering (droplets size v. number), one day after the preparation of the emulsion, were around 50–120 nm depending the on use of Saponaria and Quillaja as a surfactant and corresponding to critical micelle concentration (CMC) in the range 0–2 g/L. The surface and interfacial tension of the emulsion components were studied as well. The effect of emulsions on environmental bacteria strains was also investigated. It was observed that emulsions with Saponaria officinalis extract exhibited slight toxic activity (the cell metabolic activity reduced to 80%), in contrast to Quillaja emulsion, which induced Pseudomonas fluorescens ATCC 17400 growth. The highest-stability samples were those with doubled CMC concentration. The presented results demonstrate a possible use of oil emulsions based on plant extract rich in saponins for the food industry, biomedical and cosmetics applications, and nanoemulsion preparations.
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Klojdová, Iveta, and Constantinos Stathopoulos. "The Potential Application of Pickering Multiple Emulsions in Food." Foods 11, no. 11 (May 25, 2022): 1558. http://dx.doi.org/10.3390/foods11111558.
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Emulsions stabilized by adsorbed particles—Pickering particles (PPs) instead of surfactants and emulsifiers are called Pickering emulsions. Here, we review the possible uses of Pickering multiple emulsions (PMEs) in the food industry. Food-grade PMEs are very complex systems with high potential for application in food technology. They can be prepared by traditional two-step emulsification processes but also using complex techniques, e.g., microfluidic devices. Compared to those stabilized with an emulsifier, PMEs provide more benefits such as lower susceptibility to coalescence, possible encapsulation of functional compounds in PMEs or even PPs with controlled release, etc. Additionally, the PPs can be made from food-grade by-products. Naturally, w/o/w emulsions in the Pickering form can also provide benefits such as fat reduction by partial replacement of fat phase with internal water phase and encapsulation of sensitive compounds in the internal water phase. A possible advanced type of PMEs may be stabilized by Janus particles, which can change their physicochemical properties and control properties of the whole emulsion systems. These emulsions have big potential as biosensors. In this paper, recent advances in the application of PPs in food emulsions are highlighted with emphasis on the potential application in food-grade PMEs.
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DUNN, L. L., M. L. HARNESS, D. M. SMITH, S. J. GORMAN, Q. ZHONG, P. M. DAVIDSON, and F. J. CRITZER. "Essential Oil Emulsions as Postharvest Sanitizers To Mitigate Salmonella Cross-Contamination on Peppers." Journal of Food Protection 82, no. 1 (January 1, 2019): 159–63. http://dx.doi.org/10.4315/0362-028x.jfp-18-190.
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ABSTRACT Alternative postharvest sanitizers to chlorine are of increasing interest for many organic growers and consumers. An emulsion of clove bud oil (CBO; 0.2 and 0.5%) or thyme oil (0.2 and 0.5%) was evaluated as a sanitizer for produce washing against a five-serovar cocktail of Salmonella on snacking peppers and compared for antimicrobial efficacy with sodium hypochlorite (200 ppm). To further evaluate these compounds, the sanitation efficacy of an emulsion was examined after the addition of 1% organic load (OL). Emulsion treatments at 0.2 and 0.5% thyme oil and 0.5% CBO were the least effected by OL and effectively reduced cross-contamination of Salmonella on clean peppers, in many cases to below the limit of detection (1 CFU/10 g; P < 0.05). Chlorine and 0.2% CBO were rendered ineffective by the addition of OL in preventing cross-contamination and performed similarly to the water control. For surface-inoculated peppers, none of the evaluated treatments performed better than a water-only wash. The antimicrobial efficacy of the essential oil emulsions in the presence of OL indicates these emulsions may be suitable replacements for chlorine in postharvest produce wash systems.
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Rehman, Rafia, Aqsa Younas, Afsar Bano, Rabeea Muzaffar, Shehnaz -, Anila -, Ataf Ali Altaf, and Shaheed Ullah. "Recent Developments in Nano-Emulsions’ Preparatory Methods and their Applications: A Concise Review." Pakistan Journal of Analytical and Environmental Chemistry 23, no. 2 (December 30, 2022): 175–93. http://dx.doi.org/10.21743/pjaec/2022.12.01.
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Nano-emulsion is one of the most effective and size-controlled mediums for effective drug delivery systems, the formation of cosmetics products, food preservatives, and insecticidal and antimicrobial products. Therefore, a durable and sophisticated approach is primely important in preparing effective nano-emulsions. Some of the established fabrication approaches towards nanoemulsion are the high and low-energy methods. Depending upon the required results of formulations, these two methods are further divided into sub-categories such as ultra-sonicators, micro-fluidizers, high-pressure homogenizers, phase inversion temperature, phase inversion composition, etc. This review highlights all the available methods to form nano-emulsion by adopting high-energy and low-energy techniques. In addition, this review also elaborates on the importance of nano-emulsions in various end products, as nano-carriers and patents have also been awarded in this field. Besides, the required improvements in this field have been discussed briefly to establish the most authentic approach toward nano-emulsion formation.
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Aniya, Yan Cao, Chenxing Liu, Shengming Lu, Yoshiharu Fujii, Jiaxiu Jin, and Qile Xia. "Improved Stabilization and In Vitro Digestibility of Mulberry Anthocyanins by Double Emulsion with Pea Protein Isolate and Xanthan Gum." Foods 12, no. 1 (December 28, 2022): 151. http://dx.doi.org/10.3390/foods12010151.
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There is significant evidence that double emulsion has great potential for successfully encapsulating anthocyanins. However, few research studies are currently using a protein-polysaccharide mixture as a stable emulsifier for double emulsion. This study aimed to improve the stability and in vitro digestibility of mulberry anthocyanins (MAs) by employing a double emulsion composed of pea protein isolate (PPI) and xanthan gum (XG). The influence of various XG concentrations (0%, 0.2%, 0.4%, 0.6%, 0.8%, 1.0%) and different temperatures (5 °C, 25 °C, 45 °C, 65 °C) on the physical stability and the thermal degradation of MAs from double emulsions were investigated. In addition, the physicochemical properties of double emulsions and the release performance of MAs during in vitro simulated digestion were evaluated. It was determined that the double emulsion possessed the most stable physical characteristics with the 1% XG addition. The PPI-1% XG double emulsion, when compared to the PPI-only double emulsion, expressed higher thermal stability with a retention rate of 83.19 ± 0.67% and a half-life of 78.07 ± 4.72 days. Furthermore, the results of in vitro simulated digestion demonstrated that the MAs in the PPI-1% XG double emulsion were well-protected at oral and gastric with ample release found in the intestine, which was dissimilar to findings for the PPI-only double emulsion. Ultimately, it was concluded that the double emulsion constructed by the protein-polysaccharide system is a quality alternative for improving stability and absorption with applicability to a variety of food and beverage systems.
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Du, Xiaoqian, Miao Hu, Guannan Liu, Baokun Qi, Shijiao Zhou, Keyang Lu, Fengying Xie, Xiuqing Zhu, and Yang Li. "Development and evaluation of delivery systems for quercetin: A comparative study between coarse emulsion, nano-emulsion, high internal phase emulsion, and emulsion gel." Journal of Food Engineering 314 (February 2022): 110784. http://dx.doi.org/10.1016/j.jfoodeng.2021.110784.
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Sun, Xiaohong, Hao Wang, Shengnan Li, Chunli Song, Songyuan Zhang, Jian Ren, and Chibuike C. Udenigwe. "Maillard-Type Protein–Polysaccharide Conjugates and Electrostatic Protein–Polysaccharide Complexes as Delivery Vehicles for Food Bioactive Ingredients: Formation, Types, and Applications." Gels 8, no. 2 (February 21, 2022): 135. http://dx.doi.org/10.3390/gels8020135.
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Due to their combination of featured properties, protein and polysaccharide-based carriers show promising potential in food bioactive ingredient encapsulation, protection, and delivery. The formation of protein–polysaccharide complexes and conjugates involves non-covalent interactions and covalent interaction, respectively. The common types of protein–polysaccharide complex/conjugate-based bioactive ingredient delivery systems include emulsion (conventional emulsion, nanoemulsion, multiple emulsion, multilayered emulsion, and Pickering emulsion), microcapsule, hydrogel, and nanoparticle-based delivery systems. This review highlights the applications of protein–polysaccharide-based delivery vehicles in common bioactive ingredients including polyphenols, food proteins, bioactive peptides, carotenoids, vitamins, and minerals. The loaded food bioactive ingredients exhibited enhanced physicochemical stability, bioaccessibility, and sustained release in simulated gastrointestinal digestion. However, limited research has been conducted in determining the in vivo oral bioavailability of encapsulated bioactive compounds. An in vitro simulated gastrointestinal digestion model incorporating gut microbiota and a mucus layer is suggested for future studies.
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Jo, Myeongsu, Min Jea Chang, Kelvin K. T. Goh, Choongjin Ban, and Young Jin Choi. "Rheology, Microstructure, and Storage Stability of Emulsion-Filled Gels Stabilized Solely by Maize Starch Modified with Octenyl Succinylation and Pregelatinization." Foods 10, no. 4 (April 12, 2021): 837. http://dx.doi.org/10.3390/foods10040837.
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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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Kowalska, Małgorzata, Paweł Turek, Anna Żbikowska, Monika Babut, and Jerzy Szakiel. "The Quality of Emulsions with New Synthetized Lipids Stabilized by Xanthan Gum." Biomolecules 11, no. 2 (February 3, 2021): 213. http://dx.doi.org/10.3390/biom11020213.
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The study investigated the quality of emulsions containing rabbit fat modified with vegetable oil. The modification of the fat and introducing it as a fatty base into the emulsion was dictated by consumer preferences. Emulsion systems containing various fatty bases and viscosity modifier contents were evaluated in the terms of their stability (by means of Turbiscan test), texture properties, color, and viscosity. Moreover, the emulsions were assessed by a sensory panel in the context of the intensity of the following parameters: color, fragrance, consistency, greasiness, and hydration. The same characteristics were also subject to consumer evaluation. The results of the sensory assessment showed the sensory panel attributed higher scores to consistency and skin hydration to the emulsions formed with modified fats; these systems were more appreciated by consumers as well. The results confirmed a major role of sensory determinations in the development of new emulsion products. They also provide knowledge on modifications to product characteristics that would lead to the best possible quality and consumer acceptance. This research has also reaffirmed that looking for new fats among waste fats is becoming a solution to finding new fatty bases for emulsions. The natural origin of these components, and thus their agreeability with the human body, appear noteworthy as well. Enrichment with unsaturated fatty acids is an added advantage of the enzymatic modification of rabbit fat with pumpkin seed oil and can be applied not only for food but also for skin applications.
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Feofilaktova, Olga V. "Ultrasonic Dispersion Influence on the Rheological Properties of Double Emulsion Food Systems with a High Content of Polyunsaturated Fatty Acids." Food Industry 7, no. 2 (June 21, 2022): 52–60. http://dx.doi.org/10.29141/2500-1922-2022-7-2-6.
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The author rheological parameters research of dual food emulsion systems with different oil base composition obtained by ultrasonic dispersion aims at determining the use prospects and studying the structural features. A man obtained flow curves for the double food emulsion systems under research by the rotational rheometry at temperatures of 20 °C and 30 °C. The emulsion systems demonstrated a non-Newtonian behavior, manifested as a change in viscosity with a shear flow velocity change. A comparative viscosity analysis of emulsion systems samples subjected to the ultrasonic dispersion for 10, 15 and 20 minutes showed that the dispersion duration did not have the significant effect on their rheological parameters. The flow curve of a sample with linseed and sunflower oils as a basis differs from the flow curves of samples with ginger–sunflower and mustard–sunflower oils combinations, which are characterized by a transition to the Newtonian flow regime at higher shear velocities. At the same time, the double emulsion systems viscosity does not depend on the blend composition. The temperature has no significant influence on the rheological parameters of most of the studied emulsion systems. The viscosity index was higher in a sample with linseed and sunflower oils as a base at a temperature of 20 °C at the same low values of shear velocities than at a temperature of 30 °C. The decrease in the dispersed structure strength along with an increase in temperature explains that.
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Vasiljevic, Dragana, Jelena Parojcic, Marija Primorac, and Gordana Vuleta. "Rheological and droplet size analysis of W/O/W multiple emulsions containing low concentrations of polymeric emulsifiers." Journal of the Serbian Chemical Society 74, no. 7 (2009): 801–16. http://dx.doi.org/10.2298/jsc0907801v.
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Multiple emulsions are complex dispersion systems which have many potential applications in pharmaceutics, cosmetics and the food industry. In practice, however, significant problems may arise because of their thermodynamic instability. In this study, W/O/W multiple emulsion systems containing low concentration levels of lipophilic polymeric primary emulsifiers cetyl dimethicone copolyol and PEG-30 dipolyhydroxystearate were evaluated. The concentrations of the primary emulsifiers were set at 1.6 and 2.4 % w/w in the final emulsions. Rheological and droplet size analysis of the investigated samples showed that the type and concentration of the primary lipophilic polymeric emulsifier markedly affected the characteristics of the multiple emulsions. The multiple emulsion prepared with 2.4 % w/w PEG-30 dipolyhydroxystearate as the primary emulsifier exhibited the highest apparent viscosity, yield stress and elastic modulus values, as well as the smallest droplet size. Furthermore, these parameters remained relatively constant over the study period, confirming the high stability of the investigated sample. The results obtained indicate that the changes observed in the investigated samples over time could be attributed to the swelling/breakdown mechanism of the multiple droplets. Such changes could be adequately monitored by rheological and droplet size analysis.
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Babazadeh, Afshin, Mahnaz Tabibiazar, Hamed Hamishehkar, and Bingyang Shi. "Zein-CMC-PEG Multiple Nanocolloidal Systems as a Novel Approach for Nutra-Pharmaceutical Applications." Advanced Pharmaceutical Bulletin 9, no. 2 (June 1, 2019): 262–70. http://dx.doi.org/10.15171/apb.2019.030.
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Purpose: Hydrophobic nutraceuticals are suffering from water solubility and physicochemical stabilities once administered to the body or food matrixes. The present study depicts the successful formulation of a zein-carboxymethyl cellulose (CMC) complex to stabilize a water in oil (W/O) emulsion to protect them from environmental and gastrointestinal conditions. The formulated water in oil in water (W/O/W) system was used for nanoencapsulating of hydrophobic nutraceutical, rutin, via protein-polysaccharide complexes. Methods: Zein nano particles smaller than 100 nm were produced using poly ethylene glycol (PEG 400) and Tween 80, which eliminates the use of ethanolic solutions in preparation of zein nanoparticles (ZN). CMC was then added to the ZN under magnetic stirrer to provide zein-CMC complex. A concentration of 20% CMC showed the smallest particle size (<100 nm). Rutin was dispersed in water in oil in water (W/O/W) emulsion stabilized by zein-CMC complex. A set of experiments such as encapsulation efficiency (EE%), encapsulation stability (ES%), and releasing rate of rutin were measured during 30 days of storage at 4°C. Results: Results showed that, produced multiple emulsion prepared with lower concentrations of Tween 80 (0.5%), ethanol: PEG: water ratio of 0:80:20 showed smaller size (89.8±4.2 nm). ES% at pH values of 1.2, 6.8, and 7.4 were 86.63±6.19, 91.54±3.89, and 97.13±2.39 respectively, indicating high pH tolerability of formulated W/O/W emulsions. Conclusion: These findings could pave a new approach in stabilizing W/O/W emulsions for encapsulating and controlling the release of water insoluble nutraceuticals/drugs.
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Shi, Chenshan, Miaomiao Liu, Qinghua Ma, Tiantian Zhao, Lisong Liang, and Bolin Zhang. "Impact of Tetrapeptide-FSEY on Oxidative and Physical Stability of Hazelnut Oil-In-Water Emulsion." Foods 10, no. 6 (June 17, 2021): 1400. http://dx.doi.org/10.3390/foods10061400.
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This study investigates the antioxidant behaviors of a hazelnut tetrapeptide, FSEY (Phe-Ser-Glu-Tyr), in an oil-in-water emulsion. The emulsion was prepared with stripped hazelnut oil at a ratio of 10%. O/W emulsions, both with and without antioxidants (FSEY and TBHQ), were incubated at 37 °C. The chemical stabilities, including those of free radicals and primary and secondary oxidation productions, along with the physical stabilities, which include particle size, zeta-potential, color, pH, and ΔBS, were analyzed. Consequently, FSEY displayed excellent antioxidant behaviors in the test system by scavenging free lipid radicals. Both primary and secondary oxidation products were significantly lower in the FSEY groups. Furthermore, FSEY assisted in stabilizing the physical structure of the emulsion. This antioxidant could inhibit the increase in particle size, prevent the formation of creaming, and stabilize the original color and pH of the emulsion. Consequently, FSEY may be an effective antioxidant additive to use in emulsion systems.
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Nikmaram, Nooshin, Shahin Roohinejad, Sara Hashemi, Mohamed Koubaa, Francisco J. Barba, Alireza Abbaspourrad, and Ralf Greiner. "Emulsion-based systems for fabrication of electrospun nanofibers: food, pharmaceutical and biomedical applications." RSC Advances 7, no. 46 (2017): 28951–64. http://dx.doi.org/10.1039/c7ra00179g.
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Xu, Duoxia, Zhanqun Hou, Guorong Liu, Yanping Cao, Atikorn Panya, Hang Xiao, and Will Dixon. "Influence of Rosemary Extract Addition in Different Phases on the Oxidation of Lutein and WPI in WPI-Stabilized Lutein Emulsions." Journal of Food Quality 2020 (January 10, 2020): 1–10. http://dx.doi.org/10.1155/2020/5894646.
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The aim was to investigate rosemary extract with different addition methods affecting the physicochemical stability of WPI-coated lutein emulsions and examine the correlations between lutein degradation and WPI oxidation during storage. First, lutein emulsions containing different concentrations of rosemary extract in the oil phase were prepared. Second, lutein emulsions containing rosemary extract in the oil phase or water phase were studied along with the kinetic reaction of lutein degradation. Moreover, the impact of rosemary extract on the oxidation of WPI and their products was also determined. It was noticed that rosemary extract at 0.05 wt.% exhibited the best protection of lutein. According to the kinetics analysis of lutein degradation, the direct addition of rosemary extract in the oil phase was more suitable for retarding the degradation of lutein in emulsion than the addition in the aqueous phase due to it being partitioned at the interface. Meanwhile, it was revealed that the addition of rosemary extract in the water phase exhibited better inhibition of the WPI oxidation than addition in the oil phase. The understanding of the association and driving forces of rosemary extract in emulsion systems may be useful for the application of rosemary extract in multicomponent food systems.
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Sarkar, Anwesha, Aiqian Ye, and Harjinder Singh. "Oral processing of emulsion systems from a colloidal perspective." Food & Function 8, no. 2 (2017): 511–21. http://dx.doi.org/10.1039/c6fo01171c.
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Molet-Rodríguez, Anna, Olga Martín-Belloso, and Laura Salvia-Trujillo. "Formation and Stabilization of W1/O/W2 Emulsions with Gelled Lipid Phases." Molecules 26, no. 2 (January 9, 2021): 312. http://dx.doi.org/10.3390/molecules26020312.
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Water-in-oil-in-water (W1/O/W2) emulsions are emulsion-based systems where the dispersed phase is an emulsion itself, offering great potential for the encapsulation of hydrophilic bioactive compounds. However, their formation and stabilization is still a challenge mainly due to water migration, which could be reduced by lipid phase gelation. This study aimed to assess the impact of lipid phase state being liquid or gelled using glyceryl stearate (GS) at 1% (w/w) as well as the hydrophilic emulsifier (T80: Tween 80 or lecithin) and the oil type (MCT:medium chain triglyceride or corn oil (CO) as long chain triglyceride) on the formation and stabilization of chlorophyllin W1/O/W2 emulsions. Their colloidal stability against temperature and light exposure conditions was evaluated. Gelling both lipid phases (MCT and CO) rendered smaller W1 droplets during the first emulsification step, followed by formation of W1/O/W2 emulsions with smaller W1/O droplet size and more stable against clarification. The stability of W1/O/W2 emulsions was sensitive to a temperature increase, which might be related to the lower gelling degree of the lipid phase at higher temperatures. This study provides valuable insight for the formation and stabilization of W1/O/W2 emulsions with gelled lipid phases as delivery systems of hydrophilic bioactive compounds under common food storage conditions.
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Molet-Rodríguez, Anna, Olga Martín-Belloso, and Laura Salvia-Trujillo. "Formation and Stabilization of W1/O/W2 Emulsions with Gelled Lipid Phases." Molecules 26, no. 2 (January 9, 2021): 312. http://dx.doi.org/10.3390/molecules26020312.
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Water-in-oil-in-water (W1/O/W2) emulsions are emulsion-based systems where the dispersed phase is an emulsion itself, offering great potential for the encapsulation of hydrophilic bioactive compounds. However, their formation and stabilization is still a challenge mainly due to water migration, which could be reduced by lipid phase gelation. This study aimed to assess the impact of lipid phase state being liquid or gelled using glyceryl stearate (GS) at 1% (w/w) as well as the hydrophilic emulsifier (T80: Tween 80 or lecithin) and the oil type (MCT:medium chain triglyceride or corn oil (CO) as long chain triglyceride) on the formation and stabilization of chlorophyllin W1/O/W2 emulsions. Their colloidal stability against temperature and light exposure conditions was evaluated. Gelling both lipid phases (MCT and CO) rendered smaller W1 droplets during the first emulsification step, followed by formation of W1/O/W2 emulsions with smaller W1/O droplet size and more stable against clarification. The stability of W1/O/W2 emulsions was sensitive to a temperature increase, which might be related to the lower gelling degree of the lipid phase at higher temperatures. This study provides valuable insight for the formation and stabilization of W1/O/W2 emulsions with gelled lipid phases as delivery systems of hydrophilic bioactive compounds under common food storage conditions.
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PARKS, L. L., and J. A. CARPENTER. "Functionality of Six Nonmeat Proteins in Meat Emulsion Systems." Journal of Food Science 52, no. 2 (March 1987): 271–74. http://dx.doi.org/10.1111/j.1365-2621.1987.tb06590.x.
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Leister, Nico, and Heike P. Karbstein. "Influence of Hydrophilic Surfactants on the W1–W2 Coalescence in Double Emulsion Systems Investigated by Single Droplet Experiments." Colloids and Interfaces 5, no. 2 (April 8, 2021): 21. http://dx.doi.org/10.3390/colloids5020021.
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Double emulsions are a promising formulation for encapsulation and targeted release in pharmaceutics, cosmetics and food. An inner water phase is dispersed in an oil phase, which is again emulsified in a second water phase. The encapsulated inner water phase can be released via diffusion or via coalescence, neither of which is desired during storage but might be intended during application. The two interfaces in a double emulsion are stabilized by a hydrophilic and a lipophilic surfactant, to prevent the coalescence of the outer and the inner emulsion, respectively. This study focuses on the influence of the hydrophilic surfactant on the release of inner water or actives encapsulated therein via coalescence of the inner water droplet with the outer O–W2 interface. Since coalescence and diffusion are difficult to distinguish in double emulsions, single-droplet experiments were used to quantify differences in the stability of inner droplets. Different lipophilic (PGPH and PEG-30 dipolyhydroxylstearate) and hydrophilic surfactants (ethoxylates, SDS and polymeric) were used and resulted in huge differences in stability. A drastic decrease in stability was found for some combinations, while other combinations resulted in inner droplets that could withstand coalescence longer. The destabilization effect of some hydrophilic surfactants depended on their concentration, but was still present at very low concentrations. A huge spread of the coalescence time for multiple determinations was observed for all formulations and the necessary statistical analysis is discussed in this work. The measured stabilities of single droplets are in good accordance with the stability of double emulsions for similar surfactant combinations found in literature. Therefore, single droplet experiments are suggested for a fast evaluation of potentially suitable surfactant combinations for future studies on double-emulsion stability.
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Ramos, Marina, Cristina Mellinas, Ignacio Solaberrieta, María Carmen Garrigós, and Alfonso Jiménez. "Emulsions Incorporated in Polysaccharide-Based Active Coatings for Fresh and Minimally Processed Vegetables." Foods 10, no. 3 (March 20, 2021): 665. http://dx.doi.org/10.3390/foods10030665.
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The consumption of minimally processed fresh vegetables has increased by the consumer’s demand of natural products without synthetic preservatives and colorants. These new consumption behaviors have prompted research on the combination of emulsion techniques and coatings that have traditionally been used by the food industries. This combination brings great potential for improving the quality of fresh-cut fruits and vegetables by allowing the incorporation of natural and multifunctional additives directly into food formulations. These antioxidant, antibacterial, and/or antifungal additives are usually encapsulated at the nano- or micro-scale for their stabilization and protection to make them available by food through the coating. These nano- or micro-emulsions are responsible for the release of the active agents to bring them into direct contact with food to protect it from possible organoleptic degradation. Keeping in mind the widespread applications of micro and nanoemulsions for preserving the quality and safety of fresh vegetables, this review reports the latest works based on emulsion techniques and polysaccharide-based coatings as carriers of active compounds. The technical challenges of micro and nanoemulsion techniques, the potential benefits and drawbacks of their use, the development of polysaccharide-based coatings with natural active additives are considered, since these systems can be used as alternatives to conventional coatings in food formulations.
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Cofrades, Susana, Alba Garcimartín, Joaquín Gómez-Estaca, Francisco J. Sánchez-Muniz, Beatriz Herranz, Adrián Macho-González, Juana Benedí, and María Dolores Álvarez. "The Effect of Emulsifying Protein and Addition of Condensed Tannins on n-3 PUFA Enriched Emulsions for Functional Foods." Foods 9, no. 11 (November 2, 2020): 1589. http://dx.doi.org/10.3390/foods9111589.
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This paper examines the effect of the type of the emulsifying protein (EP) (sodium caseinate (SC) and whey protein isolate (WPI)) on both oil-in-water liquid-like emulsions (Es) and the corresponding cold gelled emulsions (GEs), and also the effect of addition of carob extract rich in condensed tannins (T). The systems, intended as functional food ingredients, were studied in various different respects, including rheological behaviour, in vitro gastrointestinal digestion with determination of the release of non-extractable proanthocyanidins (NEPA) from T, antioxidant activity and lipolysis. EP significantly affects the rheological behaviour of both Es and GEs. T incorporation produced a structural reinforcement of GEs, especially in the case of SC. The digests from Es displayed a higher antioxidant activity than those from GEs. T lipase inhibition was observed only in the formulations with WPI. Our results highlight the importance, in the design of functional foods, of analyzing different variables when incorporating a bioactive compound into a food or emulsion in order to select the better combination for the desired objective, owing to the complex interplay of the various components.
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Han, Jia-Run, Lu-Ping Gu, Ruo-Jie Zhang, Wen-Hui Shang, Jia-Nan Yan, David Julian McClements, Hai-Tao Wu, Bei-Wei Zhu, and Hang Xiao. "Bioaccessibility and cellular uptake of β-carotene in emulsion-based delivery systems using scallop (Patinopecten yessoensis) gonad protein isolates: effects of carrier oil." Food & Function 10, no. 1 (2019): 49–60. http://dx.doi.org/10.1039/c8fo01390j.
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Serdaroğlu, Meltem, Burcu Öztürk, and Müge Urgu. "Emulsion characteristics, chemical and textural properties of meat systems produced with double emulsions as beef fat replacers." Meat Science 117 (July 2016): 187–95. http://dx.doi.org/10.1016/j.meatsci.2016.03.012.
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Espinosa-Sandoval, Luz, Claudia Ochoa-Martínez, Alfredo Ayala-Aponte, Lorenzo Pastrana, Catarina Gonçalves, and Miguel A. Cerqueira. "Polysaccharide-Based Multilayer Nano-Emulsions Loaded with Oregano Oil: Production, Characterization, and In Vitro Digestion Assessment." Nanomaterials 11, no. 4 (March 30, 2021): 878. http://dx.doi.org/10.3390/nano11040878.
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The food industry has increased its interest in using “consumer-friendly” and natural ingredients to produce food products. In the case of emulsifiers, one of the possibilities is to use biopolymers with emulsification capacity, such as octenyl succinic anhydride modified starch, which can be used in combination with other polysaccharides, such as chitosan and carboxymethylcellulose, in order to improve the capacity to protect bioactive compounds. In this work, multilayer nano-emulsion systems loaded with oregano essential oil were produced by high energy methods and characterized. The process optimization was carried out based on the evaluation of particle size, polydispersity index, and zeta potential. Optimal conditions were achieved for one-layer nano-emulsions resulting in particle size and zeta potential of 180 nm and −42 mV, two layers (after chitosan addition) at 226 nm and 35 mV, and three layers (after carboxymethylcellulose addition) of 265 nm and −1 mV, respectively. The encapsulation efficiency of oregano essential oil within nano-emulsions was 97.1%. Stability was evaluated up to 21 days at 4 and 20 °C. The three layers nano-emulsion demonstrated to be an efficient delivery system of oregano essential oil, making 40% of the initial oregano essential oil available versus 13% obtained for oregano essential oil in oil, after exposure to simulated digestive conditions.