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Guo L, Fan L, Liu Y, Li J. Strategies for improving loading of emulsion-based functional oil powder. Crit Rev Food Sci Nutr 2023:1-20. [PMID: 37724529 DOI: 10.1080/10408398.2023.2257325] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/21/2023]
Abstract
Functional oil is type of oil that is beneficial to human health and has nutritional value, however, functional oils are rich in bioactive substances such as polyunsaturated fatty acids which are sensitive to environmental factors and are susceptible to oxidation or decomposition. Construction of emulsion-based oil powder is a promising approach for improving the stability and solubility of functional oils. However, the low effective loading of oil in powder is the main challenge limiting encapsulation technology. This manuscript focuses on reviewing the current research progress of emulsion-based functional oil powder construction and systematically summarizes the processing characteristics of emulsion-based oil powder with high payload and summarizing the strategies to enhance the payload of powder in term of emulsification and drying, respectively. The impact of emulsion formation on oil powder production is discussed from different characteristics of emulsions, including emulsion composition, emulsification methods and emulsion types. In addition, the current status of improving material loading performance by various modifications to the drying technology is discussed, including the addition of drying processing additives, changes in drying parameters and the effect of innovative technological means.
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Affiliation(s)
- Lingxi Guo
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Liuping Fan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Jinwei Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
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2
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High-intensity ultrasound assisted-emulsification using ionic liquids as novel naturally-derived emulsifiers for food industry applications. INNOV FOOD SCI EMERG 2023. [DOI: 10.1016/j.ifset.2023.103301] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/17/2023]
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3
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Habibi A, Dekiwadia C, Kasapis S, Truong T. Fabrication of double emulsion gel using monoacylglycerol and whey protein concentrate: The effects of primary emulsion gel fraction and particle size. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111350] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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4
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Ultrasound-Assisted Extraction and the Encapsulation of Bioactive Components for Food Applications. Foods 2022; 11:foods11192973. [PMID: 36230050 PMCID: PMC9564298 DOI: 10.3390/foods11192973] [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: 08/09/2022] [Revised: 09/11/2022] [Accepted: 09/16/2022] [Indexed: 11/17/2022] Open
Abstract
Various potential sources of bioactive components exist in nature which are fairly underutilized due to the lack of a scientific approach that can be sustainable as well as practically feasible. The recovery of bioactive compounds is a big challenge and its use in food industry to develop functional foods is a promising area of research. Various techniques are available for the extraction of these bioactives but due to their thermolabile nature, there is demand for nonthermal or green technologies which can lower the cost of operation and decrease operational time and energy consumption as compared to conventional methods. Ultrasound-assisted extraction (UAE) is gaining popularity due to its relative advantages over solvent extraction. Thereafter, ultrasonication as an encapsulating tool helps in protecting the core components against adverse food environmental conditions during processing and storage. The review mainly aims to discuss ultrasound technology, its applications, the fundamental principles of ultrasonic-assisted extraction and encapsulation, the parameters affecting them, and applications of ultrasound-assisted extraction and encapsulation in food systems. Additionally, future research areas are highlighted with an emphasis on the energy sustainability of the whole process.
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Toledo Hijo AA, Guinosa RE, Silva EK. Ultrasound emulsification energy strategies impact the encapsulation efficiency of essential oils in colloidal systems. J Mol Liq 2022. [DOI: 10.1016/j.molliq.2022.119179] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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6
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Virginia de Almeida Pontes P, Czaikoski A, Aparecida Almeida N, Fraga S, de Oliveira Rocha L, Lopes Cunha R, José Maximo G, Augusto Caldas Batista E. Extraction optimization, biological activities, and application in O/W emulsion of deep eutectic solvents-based phenolic extracts from olive pomace. Food Res Int 2022; 161:111753. [DOI: 10.1016/j.foodres.2022.111753] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2022] [Revised: 07/12/2022] [Accepted: 07/26/2022] [Indexed: 11/04/2022]
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Scudino H, Guimarães JT, Cabral L, Centurion VB, Gomes A, Orsi AS, Cunha RL, Sant’Ana AS, Cruz AG. Raw milk processing by high‐intensity ultrasound and conventional heat treatments: Microbial profile by amplicon sequencing and physical stability during storage. INT J DAIRY TECHNOL 2021. [DOI: 10.1111/1471-0307.12819] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Affiliation(s)
- Hugo Scudino
- Department of Food Technology Faculty of Veterinary Fluminense Federal University Niterói RJ Brazil
| | - Jonas T Guimarães
- Department of Food Technology Faculty of Veterinary Fluminense Federal University Niterói RJ Brazil
| | - Lucélia Cabral
- Department of General and Applied Biology Institute of Biosciences São Paulo State University (UNESP) Rio Claro SP Brazil
| | - Victor Borin Centurion
- Microbial Resources Division (DRM), Research Center for Chemistry Biology and Agriculture (CPQBA) University of Campinas Campinas SP Brazil
| | - Andresa Gomes
- Department of Food Engineering and Technology Faculty of Food Engineering University of Campinas Campinas SP Brazil
| | - Arthur S Orsi
- Department of Food Technology Faculty of Veterinary Fluminense Federal University Niterói RJ Brazil
- Department of Food Science and Nutrition Faculty of Food Engineering University of Campinas Campinas SP Brazil
| | - Rosiane L Cunha
- Department of Food Engineering and Technology Faculty of Food Engineering University of Campinas Campinas SP Brazil
| | - Anderson S Sant’Ana
- Department of Food Science and Nutrition Faculty of Food Engineering University of Campinas Campinas SP Brazil
| | - Adriano G Cruz
- Department of Food Federal Institute of Science and Technology of Rio de Janeiro Rio de Janeiro RJ Brazil
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8
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Zhou L, Zhang J, Xing L, Zhang W. Applications and effects of ultrasound assisted emulsification in the production of food emulsions: A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.02.008] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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Belgheisi S, Motamedzadegan A, Milani JM, Rashidi L, Rafe A. Impact of ultrasound processing parameters on physical characteristics of lycopene emulsion. Journal of Food Science and Technology 2021; 58:484-493. [PMID: 33568842 DOI: 10.1007/s13197-020-04557-5] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/07/2020] [Accepted: 05/26/2020] [Indexed: 11/26/2022]
Abstract
Using ultrasound technology for obtaining O/W lycopene emulsions needs analyzing the parameters for the enhanced application. To this end, O/W lycopene emulsions (30:70) were processed using ultrasound with powers of 240 W and 360 W in 5, 10, and 15 min. Afterward, the poly dispersity index, droplet size, ζ-potential, turbidity, phase separation, lycopene concentration, rheological behavior, surface tension, and morphology of emulsions was investigated. The experimental results showed good emulsifying characteristics with respect to droplet size and ζ-potential. If the mean values of the droplet size were significantly reduced and the ζ-potential increased. The ultrasound application had a significant impact on emulsion stability with no phase separation and significantly high lycopene retention. Ultrasound reduced the apparent viscosity by reducing the particle size due to the energy supplied to the system. The final emulsion that was treated at 360 W, and 2160 J/cm3 in 10 min, presented enhanced technological properties appropriate for food products.
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Affiliation(s)
- Saba Belgheisi
- Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University (SANRU), PO Box 578, Sari, Mazandaran Iran
- Department of Food Science and Technology, Faculty of Food Industry and Agriculture, Standard Research Institute (SRI), Karaj, Iran
| | - Ali Motamedzadegan
- Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University (SANRU), PO Box 578, Sari, Mazandaran Iran
| | - Jafar M Milani
- Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University (SANRU), PO Box 578, Sari, Mazandaran Iran
| | - Ladan Rashidi
- Department of Food Science and Technology, Faculty of Food Industry and Agriculture, Standard Research Institute (SRI), Karaj, Iran
| | - Ali Rafe
- Department of Food Science and Technology, Research Institute of Food Science and Technology, Mashhad, Iran
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Costa JM, Almeida Neto AFD. Ultrasound-assisted electrodeposition and synthesis of alloys and composite materials: A review. ULTRASONICS SONOCHEMISTRY 2020; 68:105193. [PMID: 32505102 DOI: 10.1016/j.ultsonch.2020.105193] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/17/2020] [Revised: 05/25/2020] [Accepted: 05/25/2020] [Indexed: 05/10/2023]
Abstract
The development of electrodeposited materials with improved technological properties has been attracting the attention of researchers and companies from different industrial sectors. Many studies have demonstrated that the electrodeposition and synthesis of alloys and composite materials assisted by ultrasound may promote the de-agglomeration of particles in the electrolytic solution due to microturbulence, microjets, shock waves, and breaking of Van der Waals forces. The sonoelectrochemical technique, in which the ultrasound probe acts as a working electrode, also has been used for the formation of nanostructures in greater quantity, in addition to accelerating the electrolysis process and eliminating the reaction products on the electrode surface. Regarding the morphological aspects, the acoustic cavitation promotes the formation of smooth and uniform surfaces with incorporated particles homogeneously distributed. These changes have a direct impact on the composition and physical properties of the material, such as corrosion resistance, magnetization, wear, and microhardness. Despite the widespread use of acoustic cavitation in the synthesis of nanostructured materials, the discussion of how process variables such as acoustic power, frequency, and type of ultrasound device, as well as their effects still are scarce. In this sense, this review discusses the influence of ultrasound technology on obtaining electrodeposited coatings. The trends and challenges in this research field were reviewed from 2014 to 2019. Moreover, the effects of process variables in electrodeposition and how these ones change the technological properties of these materials were evaluated.
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Affiliation(s)
- Josiel Martins Costa
- Laboratory of Electrochemical Processes and Anticorrosion, Department of Products and Processes Design, School of Chemical Engineering, University of Campinas, Avenida Albert Einstein, 500, Campinas 13083-852, SP, Brazil.
| | - Ambrósio Florêncio de Almeida Neto
- Laboratory of Electrochemical Processes and Anticorrosion, Department of Products and Processes Design, School of Chemical Engineering, University of Campinas, Avenida Albert Einstein, 500, Campinas 13083-852, SP, Brazil
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Martins Strieder M, Neves MIL, Silva EK, Meireles MAA. Low-frequency and high-power ultrasound-assisted production of natural blue colorant from the milk and unripe Genipa americana L. ULTRASONICS SONOCHEMISTRY 2020; 66:105068. [PMID: 32224449 DOI: 10.1016/j.ultsonch.2020.105068] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/08/2019] [Revised: 03/11/2020] [Accepted: 03/14/2020] [Indexed: 06/10/2023]
Abstract
This study presents the production of a novel natural blue colorant obtained from the cross-linking between milk proteins and genipin assisted by low-frequency and high-power ultrasound technology. Genipin was extracted from unripe Genipa americana L. using milk as a solvent. Also, milk colloidal system was used as a reaction medium and carrier for the blue color compounds. The effects of ultrasound nominal power (100, 200, 300, and 400 W) on the blue color formation kinetics in milk samples were evaluated at 2, 24, and 48 h of cold storage in relation to their free-genipin content and color parameters. In addition, Fourier transform infrared (FTIR) spectrum, droplet size distribution, microstructure, and kinetic stability of the blue colorant-loaded milk samples were assessed. Our results have demonstrated that the ultrasound technology was a promising and efficient technique to obtain blue colorant-loaded milk samples. One-step acoustic cavitation assisted the genipin extraction and its diffusion into the milk colloidal system favoring its cross-linking with milk proteins. Ultrasound process intensification by increasing the nominal power promoted higher genipin recovery resulting in bluer milk samples. However, the application of high temperatures associated with intensified acoustic cavitation processing favored the occurrence of non-enzymatic browning due to the formation of complex melanin substances from the Maillard reaction. Also, the blue milk samples were chemically stable since their functional groups were not modified after ultrasound processing. Likewise, all blue colorant-loaded milk samples were kinetically stable during their cold storage. Therefore, a novel natural blue colorant with high-potential application in food products like ice creams, dairy beverages, bakery products, and candies was produced.
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Affiliation(s)
- Monique Martins Strieder
- LASEFI/DEA/FEA (School of Food Engineering)/UNICAMP (University of Campinas), Rua Monteiro Lobato, 80, Campinas, SP CEP:13083-862, Brazil
| | - Maria Isabel Landim Neves
- LASEFI/DEA/FEA (School of Food Engineering)/UNICAMP (University of Campinas), Rua Monteiro Lobato, 80, Campinas, SP CEP:13083-862, Brazil
| | - Eric Keven Silva
- LASEFI/DEA/FEA (School of Food Engineering)/UNICAMP (University of Campinas), Rua Monteiro Lobato, 80, Campinas, SP CEP:13083-862, Brazil.
| | - M Angela A Meireles
- LASEFI/DEA/FEA (School of Food Engineering)/UNICAMP (University of Campinas), Rua Monteiro Lobato, 80, Campinas, SP CEP:13083-862, Brazil
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12
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Milk colloidal system as a reaction medium and carrier for the natural blue colorant obtained from the cross-linking between genipin and milk proteins. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102333] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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13
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Meirelles AAD, Costa ALR, Cunha RL. Cellulose nanocrystals from ultrasound process stabilizing O/W Pickering emulsion. Int J Biol Macromol 2020; 158:75-84. [PMID: 32344097 DOI: 10.1016/j.ijbiomac.2020.04.185] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2020] [Revised: 04/09/2020] [Accepted: 04/22/2020] [Indexed: 12/15/2022]
Abstract
Cellulose nanocrystals (CNC) are bio-based solid particles arisen as promising stabilizers for Pickering emulsions in food, pharmaceutical and cosmetics industries. This study aimed to understand the stabilization mechanism of oil-in-water emulsion using CNC as stabilizing particles. CNC were obtained from cellulose microcrystalline after acid hydrolysis, dialysis, ultrasound treatment and vacuum filtration. Atomic force microscopy (AFM) showed needle-shaped CNC. The CNC presented good stability against agglomeration due to the high electrostatic repulsion between particles, making them feasible to be used in O/W emulsions. O/W emulsions were stabilized by CNC and prepared using rotor-stator and ultrasound as mechanical processes. Emulsions stabilized by CNC were opaque, homogeneous and kinetically stable during few days. Small droplets generated during the ultrasound process, could be covered by cellulose nanoparticles that acted as an effective mechanical barrier against droplets coalescence in a Pickering mechanism. The mechanism of droplets stabilization was associated with electrostatic and steric repulsion between droplets. Emulsions were evaluated varying the proportion between flaxseed oil and cellulose nanocrystals (CNC). Emulsions with a lower proportion of CNC showed better kinetic stability compared to emulsions with higher CNC proportion. After 7 days of storage, the viscosity of emulsions with a higher proportion of CNC particles decreased, which was associated to the emulsion destabilization. Our results improved the understanding of the relationship between the proportions of oil and particles for emulsion properties by evaluating the potential application of CNC as a food emulsifier.
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Affiliation(s)
| | - Ana Letícia Rodrigues Costa
- Department of Materials and Bioprocess Engineering, School of Chemical Engineering, University of Campinas, Campinas 13083852, SP, Brazil
| | - Rosiane Lopes Cunha
- Department of Food Engineering, School of Food Engineering, University of Campinas, Campinas 13083862, SP, Brazil.
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Woźniak M, Kowalska M, Turek P, Kudełka W. Characterization of Dispersion Systems Prepared with Mutton Tallow/Hemp Seed Oil‐Based Diacylglycerols Using Ultrasonic or Mechanical Homogenization. J SURFACTANTS DETERG 2020. [DOI: 10.1002/jsde.12403] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Affiliation(s)
- Magdalena Woźniak
- Faculty of Chemical Engineering and Commodity ScienceKazimierz Pulaski University of Technologies and Humanities Chrobrego 27 26‐600 Radom Poland
| | - Małgorzata Kowalska
- Faculty of Chemical Engineering and Commodity ScienceKazimierz Pulaski University of Technologies and Humanities Chrobrego 27 26‐600 Radom Poland
| | - Paweł Turek
- Faculty of Commodity Science and Product ManagementCracow University of Economics Rakowicka 27 31‐510 Kraków Poland
| | - Wanda Kudełka
- Faculty of Commodity Science and Product ManagementCracow University of Economics Rakowicka 27 31‐510 Kraków Poland
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15
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Improvement of the functional and antioxidant properties of rice protein by enzymatic hydrolysis for the microencapsulation of linseed oil. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109761] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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16
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Mutamba seed mucilage as a novel emulsifier: Stabilization mechanisms, kinetic stability and volatile compounds retention. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.105190] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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