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Pan Y, Ma X, Sun J, Bai W. Fabrication and characterization of anthocyanin-loaded double Pickering emulsions stabilized by β-cyclodextrin. Int J Pharm 2024; 655:124003. [PMID: 38492900 DOI: 10.1016/j.ijpharm.2024.124003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2024] [Revised: 03/12/2024] [Accepted: 03/13/2024] [Indexed: 03/18/2024]
Abstract
Anthocyanins, one of the important water-soluble pigments, are sensitive to environmental factors, which limits the application of anthocyanins in food field. In order to overcome this limitation, double Pickering emulsions stabilized by β-cyclodextrin were developed. The optimum preparation conditions of the emulsions were determined firstly and the performance and structure of emulsions were investigated. Results showed that the optimum preparation conditions of emulsions were the ratio of (W1/O): W2 = 6:4 and 4 % β-cyclodextrin concentration. Optical microscope and confocal laser scanning microscope results confirmed that β-cyclodextrin adsorbed onto the surface of droplets forming stable double Pickering emulsions structure. In vitro gastrointestinal digestion experiments proved that double Pickering emulsions played a controlled-release effect in the small intestine. Rheological analysis proved that the emulsions exhibited elastic properties and demonstrated shear thinning behavior. The emulsions showed excellent stability under centrifugation and thermal conditions. These findings will promote anthocyanins' application in daily diet.
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Affiliation(s)
- Yibo Pan
- School of Chemical Engineering and Light Industry, Guangdong Provincial Key Laboratory of Plant Resources Biorefinery, Guangdong University of Technology, Guangzhou 510006, Guangdong, China
| | - Xiaoqiang Ma
- School of Chemical Engineering and Light Industry, Guangdong Provincial Key Laboratory of Plant Resources Biorefinery, Guangdong University of Technology, Guangzhou 510006, Guangdong, China
| | - Jianxia Sun
- School of Chemical Engineering and Light Industry, Guangdong Provincial Key Laboratory of Plant Resources Biorefinery, Guangdong University of Technology, Guangzhou 510006, Guangdong, China.
| | - Weibin Bai
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Jinan University, Guangzhou 510632, Guangdong, China.
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2
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Gómez Hoyos C, Botero LD, Flórez-Caro A, Velásquez-Cock JA, Zuluaga R. Nanocellulose from Cocoa Shell in Pickering Emulsions of Cocoa Butter in Water: Effect of Isolation and Concentration on Its Stability and Rheological Properties. Polymers (Basel) 2023; 15:4157. [PMID: 37896401 PMCID: PMC10610805 DOI: 10.3390/polym15204157] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2023] [Revised: 10/13/2023] [Accepted: 10/15/2023] [Indexed: 10/29/2023] Open
Abstract
There is a growing interest in developing new strategies to completely or partially replace cocoa butter in food and cosmetic products due to its cost and health effects. One of these alternatives is to develop stable emulsions of cocoa butter in water. However, incorporating cocoa butter is challenging as it solidifies and forms crystals, destabilizing the emulsion through arrested coalescence. Prevention against this destabilization mechanism is significantly lower than against coalescence. In this research, the rheological properties of nanocellulose from cocoa shell, a by-product of the chocolate industry, were controlled through isolation treatments to produce nanocellulose with a higher degree of polymerization (DP) and a stronger three-dimensional network. This nanocellulose was used at concentrations of 0.7 and 1.0 wt %, to develop cocoa butter in-water Pickering emulsion using a high shear mixing technique. The emulsions remained stable for more than 15 days. Nanocellulose was characterized using attenuated total reflection-Fourier transform infrared spectroscopy (ATR-FTIR), hot water and organic extractives, atomic force microscopy (AFM), degree of polymerization (DP), and rheological analysis. Subsequently, the emulsions were characterized on days 1 and 15 after their preparation through photographs to assess their physical stability. Fluorescent and electronic microscopy, as well as rheological analysis, were used to understand the physical properties of emulsions.
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Affiliation(s)
- Catalina Gómez Hoyos
- Programa de Ingeniería en Nanotecnología, Universidad Pontificia Bolivariana, Circular 1 N_ 70-01, Medellín 050031, Colombia; (L.D.B.); (A.F.-C.); (J.A.V.-C.)
| | - Luis David Botero
- Programa de Ingeniería en Nanotecnología, Universidad Pontificia Bolivariana, Circular 1 N_ 70-01, Medellín 050031, Colombia; (L.D.B.); (A.F.-C.); (J.A.V.-C.)
| | - Andrea Flórez-Caro
- Programa de Ingeniería en Nanotecnología, Universidad Pontificia Bolivariana, Circular 1 N_ 70-01, Medellín 050031, Colombia; (L.D.B.); (A.F.-C.); (J.A.V.-C.)
| | - Jorge Andrés Velásquez-Cock
- Programa de Ingeniería en Nanotecnología, Universidad Pontificia Bolivariana, Circular 1 N_ 70-01, Medellín 050031, Colombia; (L.D.B.); (A.F.-C.); (J.A.V.-C.)
| | - Robin Zuluaga
- Facultad de Ingeniería Agroindustrial, Universidad Pontificia Bolivariana, Circular 1 N_ 70-01, Medellín 050031, Colombia;
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3
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Atli O, Can Karaca A, Ozcelik B. Encapsulation of Cumin ( Cuminum cyminum L.) Seed Essential Oil in the Chickpea Protein-Maltodextrin Matrix. ACS OMEGA 2023; 8:4156-4164. [PMID: 36743072 PMCID: PMC9893743 DOI: 10.1021/acsomega.2c07184] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/08/2022] [Accepted: 12/29/2022] [Indexed: 06/18/2023]
Abstract
Isoelectrically precipitated chickpea protein isolate (CPI) and its combination with maltodextrin (MD) were investigated for the ability to form and stabilize cumin seed oil emulsions. Solubility, net surface charge, emulsion activity/stability indices, and creaming stability of CPI at a pH of 3.0-9.0 were evaluated. Optimum conditions for minimum cream separation were identified as: 0.19% CPI and 6.83% oil concentrations. Cumin (Cuminum cyminum L.) seed essential oil was microencapsulated within the CPI-MD matrix via spray drying. Effects of CPI-MD matrix formulation on the physicochemical characteristics and volatile composition of the microencapsules were investigated. CPI-MD matrices had positive effects on microcapsule properties such as relatively lower surface oil, higher encapsulation efficiency (EE), and oil retention. Approximately 86.6-96.4% oil retention and 90.9-98.4% EE were achieved. Optimum conditions for maximized oil retention (92.9%) and EE (98.6%) were identified as: 2.1% CPI, 14.8% essential oil, and 35% MD. GC-MS analysis of microcapsules was carried out to determine the changes in volatile composition during spray drying. Cymene, α-pinene, β-pinene, sabinene, terpinene, terpineol, phellandrene, and cumin aldehyde were determined as the major components. Optimized design showed the highest EE and minimal changes in the volatile composition of cumin seed essential oil.
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4
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Single and double Pickering emulsions stabilized by sodium caseinate: Effect of crosslinking density. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108483] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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5
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Budama-Kilinc Y, Gok B, Kecel-Gunduz S, Altuntas E. Development of nanoformulation for hyperpigmentation disorders: experimental evaluations, in vitro efficacy and in silico molecular docking studies. ARAB J CHEM 2022. [DOI: 10.1016/j.arabjc.2022.104362] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2022] Open
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6
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Daniloski D, McCarthy NA, Auldist MJ, Vasiljevic T. Properties of sodium caseinate as affected by the β-casein phenotypes. J Colloid Interface Sci 2022; 626:939-950. [PMID: 35835044 DOI: 10.1016/j.jcis.2022.07.021] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2022] [Revised: 06/15/2022] [Accepted: 07/04/2022] [Indexed: 12/15/2022]
Abstract
The aim of the study was to investigate the properties of sodium caseinate dispersions and oil-in-water emulsions obtained from cows' milk of either A1/A1, A1/A2, or A2/A2 β-casein phenotype. Protein structural characterisation was examined using Fourier Transform Infrared and Nuclear Magnetic Resonance spectroscopies, with physicochemical and interfacial properties assessed by analysing adsorbed protein content, hydrophobicity, solubility, and emulsion stability of the samples. Results showed variations in the secondary structure of all samples dependent of the presence of A1 or A2 β-caseins. The main differences included greater amounts of α-helix and β-sheet in A1/A1 and A1/A2 sodium caseinate dispersions that influenced their lower solubility, while random coils/polyproline II helixes were found only in A2/A2 sodium caseinate dispersion. In contrast, upon adsorption on the interface of A2/A2 sodium caseinate emulsion, the protein adopted ordered conformational motifs. This conformational shift supposedly arose from structural differences between the two β-casein proteoforms, which most likely enhanced the emulsion properties of A2/A2 sodium caseinate compared to either A1/A1 or A1/A2 sodium caseinates. The A2 β-casein in both, A1/A2 and A2/A2 sodium caseinates, appears to be able to more rapidly reach the oil droplet surface and was more efficient as emulsifying agent. The current results demonstrated that the conformational rearrangement of proteins upon adsorption to emulsion interfaces was dependent not only on hydrophobicity and on solubility, but also on the conformational flexibility of A1/A1, A1/A2, and A2/A2 β-casein phenotypes. These findings can assist in predicting the behaviour of sodium caseinates during relevant industrial processing.
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Affiliation(s)
- Davor Daniloski
- Victoria University, Advanced Food Systems Research Unit, Institute for Sustainable Industries and Liveable Cities and College of Health and Biomedicine, Melbourne, Victoria 8001, Australia; Teagasc Food Research Centre, Food Chemistry and Technology Department, Moorepark, Fermoy, P61 C996, Cork, Ireland
| | - Noel A McCarthy
- Teagasc Food Research Centre, Food Chemistry and Technology Department, Moorepark, Fermoy, P61 C996, Cork, Ireland
| | - Martin J Auldist
- Agriculture Victoria, Department of Jobs, Precincts and Regions, Ellinbank, Victoria 3821, Australia; University of Melbourne, Centre for Agricultural Innovation, School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, Melbourne, Victoria 3010, Australia
| | - Todor Vasiljevic
- Victoria University, Advanced Food Systems Research Unit, Institute for Sustainable Industries and Liveable Cities and College of Health and Biomedicine, Melbourne, Victoria 8001, Australia.
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Xiang X, Hu G, Yu Z, Li X, Wang F, Ma X, Huang Y, Liu Y, Chen L. Changes in the textural and flavor characteristics of egg white emulsion gels induced by lipid and thermal treatment. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103054] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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8
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Navarrete de Toledo AM, Franco Picone CS, Kawazoe Sato AC. Lecithin-sodium caseinate self-assembled complexes as emulsifying agents in oil-in-water emulsion: Acidic medium approach. Curr Res Food Sci 2022; 5:958-963. [PMID: 35692567 PMCID: PMC9178476 DOI: 10.1016/j.crfs.2022.05.005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2021] [Revised: 05/17/2022] [Accepted: 05/18/2022] [Indexed: 11/16/2022] Open
Abstract
Surfactant-polyelectrolyte complexes (SPECs) based on lecithin and sodium caseinate were produced and the effects of such binding on the physical, chemical and emulsifying properties were evaluated and compared with the two ingredients in isolation. Negative, neutral, and positive charged SPECs were obtained. Zeta potential values and size distributions of the SPECs were dependent on the mass ratio between compounds. Electrostatic association decreased the polydispersity index in comparison with pure compounds solutions. Analysis of interfacial properties showed that solutions containing SPECs promoted a greater reduction of surface tension and interfacial tension with sunflower oil when compared with pure compounds solutions. Emulsions produced with SPECs in 10:1 lecithin:sodium caseinate ratio proved to be more stable than emulsions prepared with pure compounds. Thus, the complexation improved the emulsifying properties of lecithin and sodium caseinate establishing SPECs as potential natural emulsifiers. Ratio between compounds plays a role in the emulsifying properties of complexes. Complexes promoted faster decrease of interfacial tension with sunflower oil. Complexes formed at Lip:NaCas 10:1 ratio improved the stability of emulsions.
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Application of Liposome Encapsulating Lactobacillus curvatus Extract in Cosmetic Emulsion Lotion. MATERIALS 2021; 14:ma14247571. [PMID: 34947163 PMCID: PMC8706523 DOI: 10.3390/ma14247571] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/27/2021] [Revised: 12/03/2021] [Accepted: 12/06/2021] [Indexed: 11/17/2022]
Abstract
Probiotic extracts have various positive attributes, such as antioxidant, tyrosinase inhibitory, and antimicrobial activity. Lactobacillus curvatus produces bacteriocin, which activates the lipid membrane structure and has potential as a natural preservative for cosmetic emulsions. In this study, L. curvatus extract was encapsulated in liposomes and formulated as an oil-in-water (O/W) emulsion. Radical scavenging activity, tyrosinase inhibition, and challenge tests were conducted to confirm the liposome activity and the activity of the applied lotion emulsion. The liposome-encapsulated extract had a relatively high absolute ζ-potential (52.53 > 35.43), indicating its stability, and 96% permeability, which indicates its potential as an active agent in lotion emulsions. Characterization of emulsions containing the liposomes also indicated a stable state. The liposome-encapsulated extract exhibited a higher radical scavenging activity than samples without the extract and non-encapsulated samples, and the functionality was preserved in the lotion emulsion. The tyrosinase inhibition activity of the lotion emulsion with the liposome-encapsulated extract was similar to that of the non-treated extract. Candida albicans and Aspergillus niger were also inhibited in the challenge test with the lotion emulsions during storage. Collectively, these findings indicate that the liposome-encapsulated extract and the lotion containing the encapsulated extract have potential applicability as natural preservatives.
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10
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Li L, Zhao X, Xu X. Trace the difference driven by unfolding-refolding pathway of myofibrillar protein: Emphasizing the changes on structural and emulsion properties. Food Chem 2021; 367:130688. [PMID: 34365246 DOI: 10.1016/j.foodchem.2021.130688] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2021] [Revised: 06/29/2021] [Accepted: 07/21/2021] [Indexed: 11/04/2022]
Abstract
The effective strategy of pH-shifting to improve the emulsifying properties of myofibrillar proteins (MPs) extracted from pale, soft and exudative (PSE)-like chicken was investigated. To determine the mechanism of improvement, changes on structural and physicochemical properties were clarified by tracing the difference driven by unfolding-refolding process. According to the results of tryptophan fluorescence intensity and circular dichroism spectroscopy, it is found that unfolding-refolding process markedly changed MPs secondary and tertiary structure. The atomic force microscopy images showed MPs appeared to have fibrous-like appearance at pH 7.0, however, exhibited as spherical shape after pH-shifting. Both emulsifying activity index and emulsifying stability index increased after pH-shifting. These results systematically illustrated the changes on structural and emulsion properties of MPs during unfolding-refolding process. It proved that the strategy pH 11.0-7.0 could more effectively promote MPs emulsifying properties, whose mechanism was simultaneously the transformation in MPs structure and potentially formation of highly-soluble particle.
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Affiliation(s)
- Liyuan Li
- College of Food Science and Technology, Key Laboratory of Animal Origin Food Production and Safety Guarantee of Jiangsu Province, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Joint International Research Laboratory of Animal Health and Food Safety, National Experimental Teaching Demonstration Center of Animal Science, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Xue Zhao
- College of Food Science and Technology, Key Laboratory of Animal Origin Food Production and Safety Guarantee of Jiangsu Province, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Joint International Research Laboratory of Animal Health and Food Safety, National Experimental Teaching Demonstration Center of Animal Science, Nanjing Agricultural University, Nanjing 210095, PR China.
| | - Xinglian Xu
- College of Food Science and Technology, Key Laboratory of Animal Origin Food Production and Safety Guarantee of Jiangsu Province, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Joint International Research Laboratory of Animal Health and Food Safety, National Experimental Teaching Demonstration Center of Animal Science, Nanjing Agricultural University, Nanjing 210095, PR China.
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11
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Chuang CC, Ye A, Anema SG, Loveday SM. Concentrated Pickering emulsions stabilised by hemp globulin-caseinate nanoparticles: tuning the rheological properties by adjusting the hemp globulin : caseinate ratio. Food Funct 2021; 11:10193-10204. [PMID: 33165488 DOI: 10.1039/d0fo01745k] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Abstract
Industrial hemp (Cannabis sativa L.) is an underutilised novel protein source. However, the utilisation of hemp seed protein is limited by its low solubility in water. Soluble nanoparticles were made by complexing hemp globulin (HG) with sodium caseinate (SC) via a pH-cycling method. Oil-in-water Pickering emulsions were made with these co-assembled protein nanoparticles. The emulsions were composed of 70% oil phase and 30% water phase (v/v), and contained 2% protein (w/v, pure SC or HG-SC nanoparticles with an HG : SC ratio of 1 : 2 or 1 : 1). All emulsions were stable during 21 days of storage, as there was no phase separation, coalescence or flocculation. At day 0, all emulsions were solid-like (G' > G'') regardless of the protein composition. The rheological properties of the emulsions during storage could be tuned by controlling the HG : SC ratio in the HG-SC nanoparticles, i.e. the emulsions became more solid-like over time when there was more HG in the nanoparticles. In contrast, emulsions stabilised by pure SC became more liquid-like during storage. The internal structure and interactions within the emulsions were evaluated by fitting frequency sweep test data according to a co-operative theory of flow. The result suggested that the solid-like emulsion resulted from stronger short-range interactions between flocs of oil droplets, which developed during storage when there was more HG in the HG-SC nanoparticles, and not from the formation of a three-dimensional network. These HG-SC nanoparticles can be used to control the rheological properties of an emulsion during its shelf life.
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Affiliation(s)
- Chih-Chieh Chuang
- Riddet Institute Centre of Research Excellence, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand.
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12
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Utilization of dried Japanese apricot and avocado fruit powders as an emulsifying agent: The importance of the powder-dispersed phase in emulsification. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110411] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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13
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Fabrication of PGFE/CN-stabilized β-carotene-loaded peppermint oil nanoemulsions: Storage stability, rheological behavior and intelligent sensory analyses. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110688] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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14
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Model infant formulas: Influence of types of whey proteins and oil composition on emulsion and powder properties. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110256] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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15
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Kadian D, Kumar A, Badgujar PC, Sehrawat R. Effect of homogenization and microfluidization on physicochemical and rheological properties of mayonnaise. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13661] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Drishti Kadian
- Department of Food Science and Technology National Institute of Food Technology Entrepreneurship and Management Sonepat Haryana India
| | - Anit Kumar
- Department of Food Science and Technology National Institute of Food Technology Entrepreneurship and Management Sonepat Haryana India
- Department of Food Technology School of Chemical Technology, Harcourt Butler Technical University Kanpur Uttar Pradesh India
| | - Prarabdh C. Badgujar
- Department of Food Science and Technology National Institute of Food Technology Entrepreneurship and Management Sonepat Haryana India
| | - Rachna Sehrawat
- Department of Food Process Engineering National Institute of Technology Rourkela Odisha India
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management Sonepat Haryana India
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16
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Hebishy E, Ferragut V, Blasco-Moreno A, Trujillo AJ. Impact of oil phase concentration on physical and oxidative stability of oil-in-water emulsions stabilized by sodium caseinate and ultra-high pressure homogenization. J DISPER SCI TECHNOL 2020. [DOI: 10.1080/01932691.2019.1661256] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Essam Hebishy
- Centre d’Innovació, Recerca i Transfèrencia en Tecnologia dels Aliments (CIRTTA), TECNIO, XaRTA, Departament de Ciència Animal i dels Aliments, Universitat Autònoma de Barcelona , Barcelona , Spain
- National Center for Food Manufacturing, College of Sciences, University of Lincoln , Spalding , UK
| | - Victoria Ferragut
- Centre d’Innovació, Recerca i Transfèrencia en Tecnologia dels Aliments (CIRTTA), TECNIO, XaRTA, Departament de Ciència Animal i dels Aliments, Universitat Autònoma de Barcelona , Barcelona , Spain
| | - Anabel Blasco-Moreno
- Servei d’Estadística Aplicada, Universitat Autònoma de Barcelona , Barcelona , Spain
| | - Antonio-José Trujillo
- Centre d’Innovació, Recerca i Transfèrencia en Tecnologia dels Aliments (CIRTTA), TECNIO, XaRTA, Departament de Ciència Animal i dels Aliments, Universitat Autònoma de Barcelona , Barcelona , Spain
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17
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Huamaní‐Meléndez VJ, Barragán‐Condori M, Mauro MA, Darros‐Barbosa R. Rheological and equilibrium properties of milk proteins and tara gum mixtures. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14918] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Víctor J. Huamaní‐Meléndez
- Department of Food Engineering and Technology Institute of Biosciences, Humanities and Exact Sciences São Paulo State University – UNESP Campus of São José do Rio Preto, R. Cristóvão Colombo, 2265 ‐ Jardim Nazareth São José do Rio Preto SP15054‐000Brazil
| | - Melquiades Barragán‐Condori
- Department of Basic Sciences National Intercultural University of Quillabamba – UNIQ El Arenal S/N Quillabamba Cusco08741Peru
| | - Maria Aparecida Mauro
- Department of Food Engineering and Technology Institute of Biosciences, Humanities and Exact Sciences São Paulo State University – UNESP Campus of São José do Rio Preto, R. Cristóvão Colombo, 2265 ‐ Jardim Nazareth São José do Rio Preto SP15054‐000Brazil
| | - Roger Darros‐Barbosa
- Department of Food Engineering and Technology Institute of Biosciences, Humanities and Exact Sciences São Paulo State University – UNESP Campus of São José do Rio Preto, R. Cristóvão Colombo, 2265 ‐ Jardim Nazareth São José do Rio Preto SP15054‐000Brazil
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18
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Chen J, Zhang X, Chen Y, Zhao X, Anthony B, Xu X. Effects of different ultrasound frequencies on the structure, rheological and functional properties of myosin: Significance of quorum sensing. ULTRASONICS SONOCHEMISTRY 2020; 69:105268. [PMID: 32731126 DOI: 10.1016/j.ultsonch.2020.105268] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/08/2020] [Revised: 07/02/2020] [Accepted: 07/19/2020] [Indexed: 05/08/2023]
Abstract
Structure and rheological properties of myosin in myofibrillar protein (MP) after single frequency pulsed ultrasound (SFPU, G1-G2) and dual frequency pulsed ultrasound (DFPU, G3) were compared for the first time. Results showed SFPU and DFPU induced "stress response" through the action of cavitation on multiple myosin. In addition, there may be a certain quorum sensing among myosin, inducing a more stable β-antiparallel structure to resist negative effects of cavitation force. Results of particle size and synchronous fluorescence indicated that structure of myosin in MPs changed through stress. The increase in pH also assisted in the ultrasound process (G5-G7). Notably, DFPU induced stronger quorum sensing and formed a more stable structure. More so, effects of (-)-epigallocatechin-3-gallate (EGCG) and baicalein (BN) on the emulsion and gel properties of DFPU treated and non-treated MPs were also investigated. Results showed that ultrasound increased the stability of emulsion. Additionally, the texture and expressible moisture content (EMOC) of the gel were also improved after treatment.
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Affiliation(s)
- Jiahui Chen
- Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Lab of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Xing Zhang
- Department of Trauma and Reconstructive Surgery, RWTH Aachen University, Aachen 52074, Germany
| | - Yan Chen
- School of Mathematical Sciences, Food Science and Technology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Xue Zhao
- Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Lab of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Bassey Anthony
- Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Lab of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Xinglian Xu
- Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Lab of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
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19
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Whey protein and maltodextrin-stabilized oil-in-water emulsions: Effects of dextrose equivalent. Food Chem 2020; 339:128094. [PMID: 33152882 DOI: 10.1016/j.foodchem.2020.128094] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2020] [Revised: 09/11/2020] [Accepted: 09/11/2020] [Indexed: 11/23/2022]
Abstract
The aim of this work is to evaluate the effect of dextrose equivalent (DE) of maltodextrins (MD) on the stability of whey protein and maltodextrin stabilized oil-in-water (o/w) emulsions. Emulsions with DE 15 maltodextrin (MD 15) exhibited better stability under light acidic (pH 6), neutral and alkaline (pH 8-9) conditions, as well as during temperature ramps (20-60 °C). After 15-days of storage, MD 15 emulsion showed increase in polydispersity and decrease in the average droplet size. The apparent viscosity of the emulsions decreased with increasing DE. The shear stresses of all emulsions fitted well with the power law model (R2 > 0.9), while MD 15 showed the most stable k and n indexes. The brightness and whiteness of emulsion decreased with increases in DE. In conclusion, emulsions with MD 15 exhibited better stability, which suggests their good potential for use in the preparation of energy drinks.
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Effect of protein and oil volume concentrations on emulsifying properties of acorn protein isolate. Food Chem 2020; 324:126894. [DOI: 10.1016/j.foodchem.2020.126894] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2019] [Revised: 03/22/2020] [Accepted: 04/21/2020] [Indexed: 11/16/2022]
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21
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Teng F, He M, Xu J, Chen F, Wu C, Wang Z, Li Y. Effect of ultrasonication on the stability and storage of a soy protein isolate-phosphatidylcholine nanoemulsions. Sci Rep 2020; 10:14010. [PMID: 32814779 PMCID: PMC7438485 DOI: 10.1038/s41598-020-70462-8] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2020] [Accepted: 07/23/2020] [Indexed: 01/04/2023] Open
Abstract
Phosphatidylcholine-soybean protein isolate (PC-SPI) nanoemulsions were prepared by ultrasonication. The effects of preparation conditions (SPI and PC addition, ultrasonic power and time) on the structural properties of the nanoemulsions and their storage stability were investigated. The results showed that the most optimal adsorption capacity and adsorption tightness at the oil-water interface under optimal conditions (1.5% SPI, 0.20% PC, 500 W ultrasonic power and 9 min ultrasonic time) were exhibited by the SPI-PC conjugate, which demonstrated that this nanoemulsions can be categorized as a high-quality emulsion suitable for research. To test its stability, and the high-quality nanoemulsion of β-carotene was stored. After degradation of the nanoemulsions during storage, β-carotene was released. The β-carotene retention rate of the high-quality emulsion was maintained above 86% at different temperatures in the absence of light for up to 30 days. This study provides new information for the development of transport and stability systems for nanoemulsions.
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Affiliation(s)
- Fei Teng
- College of Food Science, Northeast Agricultural University, Harbin, 150030, Heilongjiang, China
| | - Mingyu He
- College of Food Science, Northeast Agricultural University, Harbin, 150030, Heilongjiang, China
| | - Jingwen Xu
- College of Food Science, Northeast Agricultural University, Harbin, 150030, Heilongjiang, China
| | - Fanfan Chen
- College of Food Science, Northeast Agricultural University, Harbin, 150030, Heilongjiang, China
| | - Changling Wu
- College of Food Science, Northeast Agricultural University, Harbin, 150030, Heilongjiang, China
| | - Zhongjiang Wang
- College of Food Science, Northeast Agricultural University, Harbin, 150030, Heilongjiang, China
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin, 150030, Heilongjiang, China.
- Harbin Institute of Food Industry, Harbin, 150030, Heilongjiang, China.
- Heilongjiang Academy of Green Food Science, Harbin, 150030, Heilongjiang, China.
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22
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Gopirajah R, Singha P, Javad S, Rizvi SSH. Emulsifying properties of milk protein concentrate functionalized by supercritical fluid extrusion. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14754] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
| | - Poonam Singha
- Department of Food Science Cornell University Ithaca NY USA
| | - Sumera Javad
- Department of Food Science Cornell University Ithaca NY USA
- Department of Botany Lahore College for Women University Lahore Pakistan
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Sarker DK. Architectures and Mechanical Properties of Drugs and Complexes of Surface-Active Compounds at Air-Water and Oil-Water Interfaces. Curr Drug Discov Technol 2020; 16:11-29. [PMID: 29149812 DOI: 10.2174/1570163814666171117132202] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2017] [Revised: 11/10/2017] [Accepted: 11/10/2017] [Indexed: 11/22/2022]
Abstract
BACKGROUND Drugs can represent a multitude of compounds from proteins and peptides, such as growth hormones and insulin and on to simple organic molecules such as flurbiprofen, ibuprofen and lidocaine. Given the chemical nature of these compounds two features are always present. A portion or portions of the molecule that has little affinity for apolar surfaces and media and on the contrary a series of part or one large part that has considerable affinity for hydrophilic, polar or charged media and surfaces. A series of techniques are routinely used to probe the molecular interactions that can arise between components, such as the drug, a range of surface- active excipients and flavor compounds, for example terpenoids and the solvent or dispersion medium. RESULTS Fifty-eight papers were included in the review, a large number (16) being of theoretical nature and an equally large number (14) directly pertaining to medicine and pharmacy; alongside experimental data and phenomenological modelling. The review therefore simultaneously represents an amalgam of review article and research paper with routinely used or established (10) and well-reported methodologies (also included in the citations within the review). Experimental data included from various sources as diverse as foam micro-conductivity, interferometric measurements of surface adsorbates and laser fluorescence spectroscopy (FRAP) are used to indicate the complexity and utility of foams and surface soft matter structures for a range of purposes but specifically, here for encapsulation and incorporation of therapeutics actives (pharmaceutical molecules, vaccines and excipients used in medicaments). Techniques such as interfacial tensiometry, interfacial rheology (viscosity, elasticity and visco-elasticity) and nanoparticle particle size (hydrodynamic diameter) and charge measurements (zeta potential), in addition to atomic force and scanning electron microscopy have proven to be very useful in understanding how such elemental components combine, link or replace one another (competitive displacement). They have also proven to be both beneficial and worthwhile in the sense of quantifying the unseen actions and interplay of adsorbed molecules and the macroscopic effects, such as froth formation, creaming or sedimentation that can occur as a result of these interactions. CONCLUSION The disclosures and evaluations presented in this review confirm the importance of a theoretical understanding of a complex model of the molecular interactions, network and present a framework for the understanding of really very complex physical forms. Future therapeutic developers rely on an understanding of such complexity to garner a route to a more successful administration and formulation of a new generation of therapeutic delivery systems for use in medicine.
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Affiliation(s)
- Dipak K Sarker
- Interfacial Nanotechnology Group, School of Pharmacy and Biomolecular Sciences, The University of Brighton, Moulsecoomb Campus, Lewes Road, Brighton, BN2 4GJ, United Kingdom
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Anwar SH, Hasni D, Rohaya S, Antasari M, Winarti C. The role of breadfruit OSA starch and surfactant in stabilizing high-oil-load emulsions using high-pressure homogenization and low-frequency ultrasonication. Heliyon 2020; 6:e04341. [PMID: 32671258 PMCID: PMC7339058 DOI: 10.1016/j.heliyon.2020.e04341] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2019] [Revised: 01/25/2020] [Accepted: 06/25/2020] [Indexed: 12/14/2022] Open
Abstract
This study aimed to investigate the role of modified breadfruit starch in the presence of Tween 80 for stabilizing the oil-in-water emulsions. An ultra turrax homogenizer was used to produce coarse emulsions, followed by high-pressure homogenization (HPH) or low-frequency ultrasonication (LFU) for fine emulsions. The breadfruit starch was chemically modified using octenyl succinic anhydride (OSA) to produce modified breadfruit OSA starch (BOSA). The dispersed phase was a mixture of palm and lemon oil in a 9:1 ratio. Two BOSA (1% and 2%), three oil concentrations (10%, 25%, and 40%) and Tween 80 (1% of the total amount of oil) were examined based on the emulsion stability. The Fourier transform infrared spectroscopy (FTIR) indicated that starch modification was successful (Degree of Substitution-DS, 0.0241). The most stable coarse emulsions contained 40% oil and 2% BOSA starch. The same formula produced fine emulsions that remained stable for over 42 days, regardless of the homogenization method. BOSA starch and Tween 80 exhibit a mixed stabilization effect on the oil-in-water emulsions. HPH produced more uniformly sized emulsion droplets when compared with those produced using LFU.
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Affiliation(s)
- Sri Haryani Anwar
- Department of Agricultural Product Technology, Universitas Syiah Kuala, Banda Aceh 23111, Indonesia
| | - Dian Hasni
- Department of Agricultural Product Technology, Universitas Syiah Kuala, Banda Aceh 23111, Indonesia
| | - Syarifah Rohaya
- Department of Agricultural Product Technology, Universitas Syiah Kuala, Banda Aceh 23111, Indonesia
| | - Miranda Antasari
- Department of Agricultural Product Technology, Universitas Syiah Kuala, Banda Aceh 23111, Indonesia
| | - Christina Winarti
- Indonesian Center for Agricultural Postharvest Research and Development-IAARD, Jalan Tentara Pelajar No. 12, Bogor, West Java, Indonesia
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25
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Bressel K, Müller W, Leser ME, Reich O, Hass R, Wooster TJ. Depletion-Induced Flocculation of Concentrated Emulsions Probed by Photon Density Wave Spectroscopy. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2020; 36:3504-3513. [PMID: 32162925 DOI: 10.1021/acs.langmuir.9b03642] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Stable, creaming-free oil in water emulsions with high volume fractions of oil (ϕ = 0.05-0.40, density matched to water) and polysorbate 80 as an emulsifier were characterized without dilution by Photon Density Wave spectroscopy measuring light absorption and scattering behavior, the latter serving as the basis for droplet size distribution analysis. The emulsion with ϕ = 0.10 was used to investigate flocculation processes induced by xanthan as a semi-flexible linear nonabsorbing polymer. Different time regimes in the development of the reduced scattering coefficient μs' could be identified. First, a rapid, temperature-dependent change in μs' during the depletion process was observed. Second, the further decrease of μs' follows a power law in analogy to a spinodal demixing behavior, as described by the Cahn-Hilliard theory.
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Affiliation(s)
- Katharina Bressel
- Physical Chemistry-InnoFSPEC, University of Potsdam, Am Mühlenberg 3, 14476 Potsdam, Germany
| | - Wenke Müller
- Physical Chemistry-InnoFSPEC, University of Potsdam, Am Mühlenberg 3, 14476 Potsdam, Germany
| | - Martin E Leser
- Institute of Material Science, Nestlé Research Center, Vers-chez-les-Blanc, 1000 Lausanne, Switzerland
| | - Oliver Reich
- Physical Chemistry-InnoFSPEC, University of Potsdam, Am Mühlenberg 3, 14476 Potsdam, Germany
| | - Roland Hass
- Physical Chemistry-InnoFSPEC, University of Potsdam, Am Mühlenberg 3, 14476 Potsdam, Germany
| | - Tim J Wooster
- Institute of Material Science, Nestlé Research Center, Vers-chez-les-Blanc, 1000 Lausanne, Switzerland
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26
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Hou P, Pu F, Zou H, Diao M, Zhao C, Xi C, Zhang T. Whey protein stabilized nanoemulsion: A potential delivery system for ginsenoside Rg3 whey protein stabilized nanoemulsion: Potential Rg3 delivery system. FOOD BIOSCI 2019. [DOI: 10.1016/j.fbio.2019.100427] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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27
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Zhao X, Wu T, Xing T, Xu XL, Zhou G. Rheological and physical properties of O/W protein emulsions stabilized by isoelectric solubilization/precipitation isolated protein: The underlying effects of varying protein concentrations. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.03.040] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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28
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Javad S, Gopirajah R, Rizvi SSH. Enhanced stability of emulsions made with super‐critical carbon dioxide extruded whey protein concentrate. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13183] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Sumera Javad
- Department of Food ScienceCornell University Ithaca New York
- Department of BotanyLahore College for Women University Lahore Pakistan
| | - Rajamanickam Gopirajah
- Department of Food ScienceCornell University Ithaca New York
- Department of Food TechnologyKalasalingam University Srivilliputhur Tamil Nadu State India
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Fuhrmann PL, Sala G, Stieger M, Scholten E. Clustering of oil droplets in o/w emulsions: Controlling cluster size and interaction strength. Food Res Int 2019; 122:537-547. [PMID: 31229109 DOI: 10.1016/j.foodres.2019.04.027] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2018] [Revised: 04/11/2019] [Accepted: 04/11/2019] [Indexed: 11/18/2022]
Abstract
Clustering of oil droplets changes the rheological properties of oil-in-water (o/w) emulsions and can be used as a tool to structure foods. The aim of this study was to manipulate both oil droplet cluster size and cluster strength in liquid o/w emulsions, and to investigate the effect of these parameters on the rheological properties. Clustered emulsions were prepared using three different methods: (i) clustering by protein-proanthocyanidin interactions, (ii) clustering by hetero-aggregation of oppositely-charged emulsion droplets, and (iii) enzymatic clustering of protein-stabilised droplets using transglutaminase. Clustering by protein-proanthocyanidin interactions allowed to control oil droplet cluster size from 1 to 140 μm. Clusters decreased in size upon both an increase and decrease in pH, but were stable against changes in ionic strength. Hetero-aggregation of oppositely-charged oil droplets (gelatine/whey protein and gelatine/DATEM) allowed to control cluster size from 1 to 40 μm. Clusters showed a strong decrease in size in response to changes in pH and a small decrease in size with increasing ionic strength. Enzymatic clustering did not allow to control cluster size. Cluster strength of proanthocyanidin-stabilised clusters was found to be higher than that of hetero-aggregated clusters. Stabilisation of clusters was likely induced by different protein-proanthocyanidin interactions such as H-bridges, π-π stacking, and hydrophobic interactions, whereas hetero-aggregation is based on electrostatic interactions. Upon clustering, emulsion viscosity increased by up to three orders of magnitude. We conclude that protein-proanthocyanidin interactions and hetero-aggregation are effective methods to tune droplet cluster size and strength in o/w emulsions, and that cluster size and interaction strength control the rheological properties of o/w emulsions with clustered oil droplets.
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Affiliation(s)
- Philipp L Fuhrmann
- TiFN, P.O. Box 557, 6700 AN Wageningen, The Netherlands; Physics and Physical Chemistry of Foods, Wageningen University & Research, P.O. Box 17, 6700 AA Wageningen, The Netherlands
| | - Guido Sala
- Physics and Physical Chemistry of Foods, Wageningen University & Research, P.O. Box 17, 6700 AA Wageningen, The Netherlands; Wageningen Food & Biobased Research, Wageningen University & Research, P.O. Box 17, 6700 AA Wageningen, The Netherlands
| | - Markus Stieger
- TiFN, P.O. Box 557, 6700 AN Wageningen, The Netherlands; Division of Human Nutrition, Wageningen University & Research, P.O. Box 17, 6700 AA Wageningen, The Netherlands; Food Quality and Design Group, Wageningen University & Research, P.O. Box 17, 6700 AA Wageningen, The Netherlands
| | - Elke Scholten
- TiFN, P.O. Box 557, 6700 AN Wageningen, The Netherlands; Physics and Physical Chemistry of Foods, Wageningen University & Research, P.O. Box 17, 6700 AA Wageningen, The Netherlands.
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Hydrophobically modified xanthan: Thickening and surface active agent for highly stable oil in water emulsions. Carbohydr Polym 2019; 205:362-370. [DOI: 10.1016/j.carbpol.2018.10.052] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2018] [Revised: 10/14/2018] [Accepted: 10/17/2018] [Indexed: 11/20/2022]
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31
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Emulsion properties of Asafoetida gum: Effect of oil concentration on stability and rheological properties. Colloids Surf A Physicochem Eng Asp 2019. [DOI: 10.1016/j.colsurfa.2018.10.018] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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32
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Quinzio C, Ayunta C, López de Mishima B, Iturriaga L. Stability and rheology properties of oil-in-water emulsions prepared with mucilage extracted from Opuntia ficus-indica (L). Miller. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.06.002] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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33
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Sodium caseinate-corn starch hydrolysates conjugates obtained through the Maillard reaction as stabilizing agents in resveratrol-loaded emulsions. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.06.017] [Citation(s) in RCA: 56] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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34
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Sevdin S, Ozel B, Yucel U, Oztop MH, Alpas H. High hydrostatic pressure induced changes on palm stearin emulsions. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2017.10.007] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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35
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Sheng B, Li L, Zhang X, Jiao W, Zhao D, Wang X, Wan L, Li B, Rong H. Physicochemical Properties and Chemical Stability of β-Carotene Bilayer Emulsion Coated with Bovine Serum Albumin and Arabic Gum Compared to Monolayer Emulsions. Molecules 2018; 23:E495. [PMID: 29473885 PMCID: PMC6017972 DOI: 10.3390/molecules23020495] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2018] [Revised: 02/20/2018] [Accepted: 02/20/2018] [Indexed: 11/23/2022] Open
Abstract
β-carotene is a lipophilic micronutrient that is considered beneficial to human health. However, there are some limitations in utilizing β-carotene in functional foods or dietary supplements currently because of its poor water dispersibility and chemical stability. A new type of β-carotene bilayer emulsion delivery system was prepared by a layer-by-layer electrostatic deposition technique, for which were chosen bovine serum albumin (BSA) as the inner emulsifier and Arabic gum (GA) as the outer emulsifier. The physicochemical properties of bilayer emulsions were mainly characterized by droplet size distribution, zeta potential, rheological behavior, Creaming Index (CI), and encapsulation ratio of β-carotene. Besides this, the effects of processing conditions (pH, thermal treatment, UV radiation, strong oxidant) and storage time on the chemical stability of bilayer emulsions were also evaluated. The bilayer emulsion had a small droplet size (221.27 ± 5.17 nm) and distribution (PDI = 0.23 ± 0.02), strong zeta potential (-30.37 ± 0.71 mV), good rheological behavior (with the highest viscosity that could reduce the possibility of flocculation) and physical stability (CI = 0), high β-carotene encapsulation ratio (94.35 ± 0.71%), and low interfacial tension (40.81 ± 0.86 mN/m). It also obtained better chemical stability under different environmental stresses when compared with monolayer emulsions studied, because it had a dense and thick bilayer structure.
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Affiliation(s)
- Bulei Sheng
- College of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, China.
| | - Lin Li
- College of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, China.
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, 381 Wushan Road, Guangzhou 510640, China.
- School of Chemical Engineering and Energy Technology, Dongguan University of Technology, College Road 1, Dongguan 523808, China.
| | - Xia Zhang
- College of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, China.
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, 381 Wushan Road, Guangzhou 510640, China.
| | - Wenjuan Jiao
- College of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, China.
| | - Di Zhao
- College of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, China.
| | - Xue Wang
- College of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, China.
| | - Liting Wan
- College of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, China.
| | - Bing Li
- College of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, China.
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, 381 Wushan Road, Guangzhou 510640, China.
| | - Hui Rong
- Guangzhou Entry-Exit Inspection & Quarantine Bureau of China, Guangzhou 510623, China.
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37
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Consoli L, de Figueiredo Furtado G, da Cunha RL, Hubinger MD. High solids emulsions produced by ultrasound as a function of energy density. ULTRASONICS SONOCHEMISTRY 2017; 38:772-782. [PMID: 27955981 DOI: 10.1016/j.ultsonch.2016.11.038] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/29/2016] [Revised: 11/28/2016] [Accepted: 11/29/2016] [Indexed: 06/06/2023]
Abstract
The use of emulsifying methods is frequently required before spray drying food ingredients, where using high concentration of solids increases the drying process yield. In this work, we used ultrasound to obtain kinetically stable palm oil-in-water emulsions with 30g solids/100g of emulsion. Sodium caseinate, maltodextrin and dried glucose syrup were used as stabilizing agents. Sonication time of 3, 7 and 11min were evaluated at power of 72, 105 and 148W (which represents 50%, 75% and 100% of power amplitude in relation to the nominal power of the equipment). Energy density required for each assay was calculated. Emulsions were characterized for droplets mean diameter and size distribution, optical microscopy, confocal microscopy, ζ-potential, creaming index (CI) and rheological behavior. Emulsions presented bimodal size distribution, with D[3,2] ranging from 0.7 to 1.4μm and CI between 5% and 12%, being these parameters inversely proportional to sonication time and power, but with a visual kinetically stabilization after the treatment at 148W at 7min sonication. D[3,2] showed to depend of energy density as a power function. Sonication presented as an effective method to be integrated to spray drying when emulsification is needed before the drying process.
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Affiliation(s)
- Larissa Consoli
- Department of Food Engineering, School of Food Engineering, 80, Monteiro Lobato Street, University of Campinas, 13083-862 Campinas, SP, Brazil.
| | - Guilherme de Figueiredo Furtado
- Department of Food Engineering, School of Food Engineering, 80, Monteiro Lobato Street, University of Campinas, 13083-862 Campinas, SP, Brazil.
| | - Rosiane Lopes da Cunha
- Department of Food Engineering, School of Food Engineering, 80, Monteiro Lobato Street, University of Campinas, 13083-862 Campinas, SP, Brazil.
| | - Míriam Dupas Hubinger
- Department of Food Engineering, School of Food Engineering, 80, Monteiro Lobato Street, University of Campinas, 13083-862 Campinas, SP, Brazil.
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38
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Sevdin S, Yucel U, Alpas H. Effect of high hydrostatic pressure (HHP) on crystal structure of palm stearin emulsions. INNOV FOOD SCI EMERG 2017. [DOI: 10.1016/j.ifset.2017.05.005] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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39
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Luo X, Zhou Y, Bai L, Liu F, Zhang R, Zhang Z, Zheng B, Deng Y, McClements DJ. Production of highly concentrated oil-in-water emulsions using dual-channel microfluidization: Use of individual and mixed natural emulsifiers (saponin and lecithin). Food Res Int 2017; 96:103-112. [DOI: 10.1016/j.foodres.2017.03.013] [Citation(s) in RCA: 38] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2016] [Revised: 02/23/2017] [Accepted: 03/10/2017] [Indexed: 12/13/2022]
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40
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In Situ Enzymatic Synthesis of Polar Lipid Emulsifiers in the Preparation and Stabilisation of Aerated Food Emulsions. FOOD BIOPHYS 2017. [DOI: 10.1007/s11483-017-9488-1] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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41
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Liang Y, Gillies G, Matia-Merino L, Ye A, Patel H, Golding M. Structure and stability of sodium-caseinate-stabilized oil-in-water emulsions as influenced by heat treatment. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.11.041] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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42
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Mozafari HR, Hosseini E, Hojjatoleslamy M, Mohebbi GH, Jannati N. Optimization low-fat and low cholesterol mayonnaise production by central composite design. Journal of Food Science and Technology 2017; 54:591-600. [PMID: 28298672 DOI: 10.1007/s13197-016-2436-0] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/15/2016] [Accepted: 12/09/2016] [Indexed: 11/30/2022]
Abstract
In this study, the optimized process variables for mayonnaise low in cholestrol and fat, which contained soy milk as a yolk substitute with different levels of Xanthan gum, Zodo gum, and oil, were determined by response surface methodology using a central composite design. Polynomial equation was fitted with an insignificant lack of fit factor in order to study the relationship between variables and responses including apparent viscosity, consistency coefficient, flow index, firmness, and stability of mayonnaise sauces. Results showed that increased amounts of Xanthan gum, Zodo gum and oil led to an increase in the apparent viscosity, the consistency coefficient, the firmness/emulsion stability of the mayonnaise, while the mayonnaise flow index was reduced. The interaction effects between Xanthan gum and Zodo gum, and between Xanthan gum and oil were significant on apparent viscosity. Optimum conditions of variables were obtained due to response ranges of commercial mayonnaise as following ingredients: 0.25% Xanthan gum, 3.84% Zodo gum, 37.50% oil, and with the replacement of 63.61% soy milk. Yolk, however, was replaced with soy milk without emulsion fracture up to 100%. This study showed good potential for Zodo gum native mixed with Xanthan gum and soy milk to be used as a fat and yolk substitute in mayonnaise, respectively.
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Affiliation(s)
- H R Mozafari
- Young Researchers and Elite Club, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran
| | - E Hosseini
- Department of Food Science and Technology, Faculty of Agriculture, Kazeroon Branch, Islamic Azad University, Kazeroon, Iran
| | - M Hojjatoleslamy
- Department of Food Science and Technology, Faculty of Agriculture, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran
| | - G Hossein Mohebbi
- Department of Marine Toxinology, Persian Gulf Marine Biotechnology Research Center, Bushehr University of Medical Science, Bushehr, Iran
| | - N Jannati
- Young Researchers and Elite Club, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran
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Mondal S, Varenik M, Bloch DN, Atsmon-Raz Y, Jacoby G, Adler-Abramovich L, Shimon LJ, Beck R, Miller Y, Regev O, Gazit E. A minimal length rigid helical peptide motif allows rational design of modular surfactants. Nat Commun 2017; 8:14018. [PMID: 28084315 PMCID: PMC5241864 DOI: 10.1038/ncomms14018] [Citation(s) in RCA: 43] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2016] [Accepted: 11/15/2016] [Indexed: 01/12/2023] Open
Abstract
Extensive work has been invested in the design of bio-inspired peptide emulsifiers. Yet, none of the formulated surfactants were based on the utilization of the robust conformation and self-assembly tendencies presented by the hydrophobins, which exhibited highest surface activity among all known proteins. Here we show that a minimalist design scheme could be employed to fabricate rigid helical peptides to mimic the rigid conformation and the helical amphipathic organization. These designer building blocks, containing natural non-coded α-aminoisobutyric acid (Aib), form superhelical assemblies as confirmed by crystallography and microscopy. The peptide sequence is amenable to structural modularity and provides the highest stable emulsions reported so far for peptide and protein emulsifiers. Moreover, we establish the ability of short peptides to perform the dual functions of emulsifiers and thickeners, a feature that typically requires synergistic effects of surfactants and polysaccharides. This work provides a different paradigm for the molecular engineering of bioemulsifiers. Emulsifiers are used in the pharmaceutical, food, cosmetic, and biomedical industry. Here the authors fabricate rigid helical peptides that can perform as emulsifiers and thickeners, which typically requires synergistic effects of surfactants and polysaccharides.
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Kaltsa O, Spiliopoulou N, Yanniotis S, Mandala I. Stability and physical properties of model macro- and nano/submicron emulsions containing fenugreek gum. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.06.025] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Xu R, Teng Z, Wang Q. Development of tyrosinase-aided crosslinking procedure for stabilizing protein nanoparticles. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.04.009] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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Phase Transitions of Isotropic to Anisotropic Biocompatible Lipid-Based Drug Delivery Systems Overcoming Insoluble Benznidazole Loading. Int J Mol Sci 2016; 17:ijms17070981. [PMID: 27376278 PMCID: PMC4964366 DOI: 10.3390/ijms17070981] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2016] [Revised: 06/13/2016] [Accepted: 06/14/2016] [Indexed: 02/08/2023] Open
Abstract
Previous studies reported low benznidazole (BNZ) loading in conventional emulsions due to the weak interaction of the drug with the most common oils used to produce foods or pharmaceuticals. In this study, we focused on how the type of surfactant, surfactant-to-oil ratio w/w (SOR) and oil-to-water ratio w/w (OWR) change the phase behavior of different lipid-based drug delivery systems (LBDDS) produced by emulsion phase inversion. The surfactant mixture composed of soy phosphatidylcholine and sodium oleate (1:7, w/w, hydrophilic lipophilic balance = 16) stabilized medium chain triglyceride in water. Ten formulations with the clear aspect or less turbid dispersions (five with the SOR ranging from 0.5 to 2.5 and five with the OWR from 0.06 to 0.4) were selected from the phase behavior diagram to assess structural features and drug-loading capacity. The rise in the SOR induced the formation of distinct lipid-based drug delivery systems (nanoemulsions and liquid crystal lamellar type) that were identified using rheological measurements and cross-polarized light microscopy images. Clear dispersions of small and narrow droplet-sized liquid-like nanoemulsions, Newtonian flow-type, were produced at SOR from 0.5 to 1.5 and OWR from 0.12 to 0.4, while clear liquid or gel-like liquid crystals were produced at SOR from 1.5 to 2.5. The BNZ loading was improved according to the composition and type of LBDDS produced, suggesting possible drug location among surfactant layers. The cell viability assays proved the biocompatibility for all of the prepared nanoemulsions at SOR less than 1.5 and liquid crystals at SOR less than 2.5, demonstrating their promising features for the oral or parenteral colloidal delivery systems containing benznidazole for Chagas disease treatment.
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Ma Z, Boye JI, Simpson BK. Preparation of Salad Dressing Emulsions Using Lentil, Chickpea and Pea Protein Isolates: A Response Surface Methodology Study. J FOOD QUALITY 2016. [DOI: 10.1111/jfq.12190] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
Affiliation(s)
- Zhen Ma
- College of Food Engineering and Nutritional Science; Shaanxi Normal University; Xi'an Shaanxi 710062 China
| | - Joyce I. Boye
- Food Research and Development Centre, Agriculture and Agri-Food Canada; Quebec Canada
| | - Benjamin K. Simpson
- Department of Food Science and Agricultural Chemistry; Macdonald Campus, McGill University; Quebec Canada
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Wei Z, Gao Y. Physicochemical properties of β-carotene bilayer emulsions coated by milk proteins and chitosan–EGCG conjugates. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.08.002] [Citation(s) in RCA: 51] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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49
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Santos J, Calero N, Muñoz J. Optimization of a green emulsion stability by tuning homogenization rate. RSC Adv 2016. [DOI: 10.1039/c6ra10207g] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
This study has been focused on the development of stable emulsions using ecofriendly ingredients and taking into account that energy requirements should be minimized.
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Affiliation(s)
- Jenifer Santos
- Reología Aplicada
- Tecnología de Coloides
- Departamento de Ingeniería Química
- Facultad de Química
- Universidad de Sevilla
| | - Nuria Calero
- Reología Aplicada
- Tecnología de Coloides
- Departamento de Ingeniería Química
- Facultad de Química
- Universidad de Sevilla
| | - José Muñoz
- Reología Aplicada
- Tecnología de Coloides
- Departamento de Ingeniería Química
- Facultad de Química
- Universidad de Sevilla
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