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Lukova P, Katsarov P. Contemporary Aspects of Designing Marine Polysaccharide Microparticles as Drug Carriers for Biomedical Application. Pharmaceutics 2023; 15:2126. [PMID: 37631340 PMCID: PMC10458623 DOI: 10.3390/pharmaceutics15082126] [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: 06/22/2023] [Revised: 08/05/2023] [Accepted: 08/09/2023] [Indexed: 08/27/2023] Open
Abstract
The main goal of modern pharmaceutical technology is to create new drug formulations that are safer and more effective. These formulations should allow targeted drug delivery, improved drug stability and bioavailability, fewer side effects, and reduced drug toxicity. One successful approach for achieving these objectives is using polymer microcarriers for drug delivery. They are effective for treating various diseases through different administration routes. When creating pharmaceutical systems, choosing the right drug carrier is crucial. Biomaterials have become increasingly popular over the past few decades due to their lack of toxicity, renewable sources, and affordability. Marine polysaccharides, in particular, have been widely used as substitutes for synthetic polymers in drug carrier applications. Their inherent properties, such as biodegradability and biocompatibility, make marine polysaccharide-based microcarriers a prospective platform for developing drug delivery systems. This review paper explores the principles of microparticle design using marine polysaccharides as drug carriers. By reviewing the current literature, the paper highlights the challenges of formulating polymer microparticles, and proposes various technological solutions. It also outlines future perspectives for developing marine polysaccharides as drug microcarriers.
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Affiliation(s)
- Paolina Lukova
- Department of Pharmacognosy and Pharmaceutical Chemistry, Faculty of Pharmacy, Medical University of Plovdiv, 4002 Plovdiv, Bulgaria;
| | - Plamen Katsarov
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Medical University of Plovdiv, 4002 Plovdiv, Bulgaria
- Research Institute at Medical University of Plovdiv, 4002 Plovdiv, Bulgaria
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2
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Alinovi M, Rinaldi M, Paciulli M, Bot F, Barbanti D, Chiavaro E. Impact of Combined Thermal Pressure Treatments on Physical Properties and Stability of Whey Protein Gel Emulsions. Foods 2023; 12:2447. [PMID: 37444185 DOI: 10.3390/foods12132447] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2023] [Revised: 06/19/2023] [Accepted: 06/20/2023] [Indexed: 07/15/2023] Open
Abstract
Emulsion gels are gaining interest as fat replacers due to their benefits associated with calorie reduction and their versatility in a wide range of products. Their production process needs to be tailored to obtain the desired stability and physicochemical properties. This study investigated the effect of heat (70, 80, and 90 °C) and pressure (5, 10, and 15 MPa) to produce whey protein emulsion gels using a pilot-scale tubular heat exchanger equipped with a homogenization valve. Both temperature and pressure determined a significant effect (p < 0.05) on the rheological moduli, with the treated samples displaying a predominant elastic behavior. The treatments also showed an improved pseudoplasticity due to the significant reduction in the flow behavior index (p < 0.05). All the samples showed a bimodal particle size distribution; by increasing the temperature up to 80 °C, a reduction in Dv50 (50th percentile) values compared to the control samples was observed. At 90 °C, the Dv50 value increased because of coalescence and flocculation phenomena occurring during or immediately after processing. The greater aggregation and structural development obtained with stronger process conditions improved the stability of the emulsions. The results show the capability to produce gel emulsions with good physical properties that could be proposed as food ingredients to substitute fats in food products.
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Affiliation(s)
- Marcello Alinovi
- Department of Food and Drug, University of Parma, Parco Area delle Scienze Pad. 33 (Tecnopolo), 43124 Parma, Italy
| | - Massimiliano Rinaldi
- Department of Food and Drug, University of Parma, Parco Area delle Scienze Pad. 33 (Tecnopolo), 43124 Parma, Italy
| | - Maria Paciulli
- Department of Food and Drug, University of Parma, Parco Area delle Scienze Pad. 33 (Tecnopolo), 43124 Parma, Italy
| | - Francesca Bot
- Department of Food and Drug, University of Parma, Parco Area delle Scienze Pad. 33 (Tecnopolo), 43124 Parma, Italy
| | - Davide Barbanti
- Department of Food and Drug, University of Parma, Parco Area delle Scienze Pad. 33 (Tecnopolo), 43124 Parma, Italy
| | - Emma Chiavaro
- Department of Food and Drug, University of Parma, Parco Area delle Scienze Pad. 33 (Tecnopolo), 43124 Parma, Italy
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3
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Jiang Z, Tian J, Bai X, McClements DJ, Ma C, Liu X, Liu F. Improving probiotic survival using water-in-oil-in-water (W 1/O/W 2) emulsions: Role of fish oil in inner phase and sodium alginate in outer phase. Food Chem 2023; 417:135889. [PMID: 36933430 DOI: 10.1016/j.foodchem.2023.135889] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2022] [Revised: 02/17/2023] [Accepted: 03/04/2023] [Indexed: 03/18/2023]
Abstract
Aqueous probiotic suspensions were dispersed in an oil phase consisting of fish oil and medium chain triglycerides to form W1/O emulsions. These emulsions were then homogenized with an aqueous solution containing soybean protein isolate and sodium alginate to form W1/O/W2 emulsions. Fish oil was used to promote the growth of the probiotics and increase their ability to adhere to the intestinal mucosa. Sodium alginate increased the viscosity, stability, and probiotic encapsulation efficiency of the double emulsions, which was mainly attributed to its interactions with adsorbed soy proteins. The encapsulation efficiency of the probiotics in the double emulsions was relatively high (>96%). In vitro simulated digestion experiments showed that the double emulsions significantly increased the number of viable probiotics remaining after passing through the entire gastrointestinal tract. This study suggests that encapsulation of probiotics in double emulsions may increase their viability under gastrointestinal conditions, thereby enhancing their efficacy in functional foods.
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Affiliation(s)
- Zhaowei Jiang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Junqing Tian
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Xiangqi Bai
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | | | - Cuicui Ma
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Xuebo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Fuguo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China.
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4
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Khan MA, Bao H, Cheng H, Feng S, Wang Y, Liang L. Fabrication of whey-protein-stabilized G/O/W emulsion for the encapsulation and retention of -ascorbic acid and α-tocopherol. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2022.111335] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/07/2022]
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5
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Mugabi J, Jeong JH. Effect of Continuous and Discontinuous Droplet-Size Distributions on the Viscosity of Concentrated Emulsions in Premix Membrane Emulsification. Ind Eng Chem Res 2023. [DOI: 10.1021/acs.iecr.2c04043] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Affiliation(s)
- Jophous Mugabi
- Thermal-Fluid Energy Machine Lab., Department of Mechanical Engineering, Gachon University, 1342, Seongnam-daero, Sujeong-gu, Seongnam-si, Gyeonggi-do13120, Republic of Korea
| | - Jae-Ho Jeong
- Thermal-Fluid Energy Machine Lab., Department of Mechanical Engineering, Gachon University, 1342, Seongnam-daero, Sujeong-gu, Seongnam-si, Gyeonggi-do13120, Republic of Korea
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6
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Shu M, Fan L, Zhang J, Li J. Research progress of water-in-oil emulsion gelated with internal aqueous phase: gel factors, gel mechanism, application fields, and future direction of development. Crit Rev Food Sci Nutr 2023:1-18. [PMID: 36591896 DOI: 10.1080/10408398.2022.2161994] [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: 01/03/2023]
Abstract
The W/O emulsion is a promising system. Its special structure can keep the sensory properties of fat while reducing the fat content. Improving the stability and physical properties of W/O emulsions is generally oriented toward outer oil-phase modified oil gels and inner water-phase modified inner hydrogels. In this paper, the research progress of internal aqueous gel was reviewed, and some gel factors suitable for internal aqueous gel and the gel mechanism of main gel factors were discussed. The advantages of this internal aqueous gel emulsion system allow its use in the field of fat substitutes and encapsulating substances. Finally, some shortcomings and possible research directions in the future were proposed, which would provide a theoretical basis for the further development of internal water-phase gelled W/O emulsion in the future.
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Affiliation(s)
- Mingjun Shu
- 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
| | - Jiaxiang Zhang
- Shandong Food Ferment Industry Research & Design Institute, Qilu University of Technology, Jinan, China
| | - Jinwei Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
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7
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Relationship between the continuous phase viscosity and the membrane permeation rate in premix membrane emulsification using Shirasu porous glass membranes. Chem Eng Res Des 2022. [DOI: 10.1016/j.cherd.2022.05.008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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8
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Amara AAAF. Natural Polymer Types and Applications. BIOMOLECULES FROM NATURAL SOURCES 2022:31-81. [DOI: 10.1002/9781119769620.ch2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/01/2023]
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9
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Wang W, Sun R, Dong Z, Ji S, Xia Q. Preparation of a stable gel-in-crystallized oil-in-gel type structured W 1/O/W 2 double emulsions: effect of internal aqueous phase gelation on the system stability. J DISPER SCI TECHNOL 2022. [DOI: 10.1080/01932691.2022.2049292] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Wenjuan Wang
- School of Biological Science and Medical Engineering, State Key Laboratory of Bioelectronics, Southeast University, Nanjing, China
- National Demonstration Center for Experimental Biomedical Engineering Education, Southeast University, Nanjing, China
- Collaborative Innovation Center of Suzhou Nano Science and Technology, Suzhou, China
| | - Rui Sun
- School of Biological Science and Medical Engineering, State Key Laboratory of Bioelectronics, Southeast University, Nanjing, China
- National Demonstration Center for Experimental Biomedical Engineering Education, Southeast University, Nanjing, China
- Collaborative Innovation Center of Suzhou Nano Science and Technology, Suzhou, China
| | - Zhe Dong
- Department of Chemical and Pharmaceutical Engineering, Southeast University ChengXian College, Nanjing, China
| | - Suping Ji
- School of Biological Science and Medical Engineering, State Key Laboratory of Bioelectronics, Southeast University, Nanjing, China
- National Demonstration Center for Experimental Biomedical Engineering Education, Southeast University, Nanjing, China
- Collaborative Innovation Center of Suzhou Nano Science and Technology, Suzhou, China
| | - Qiang Xia
- School of Biological Science and Medical Engineering, State Key Laboratory of Bioelectronics, Southeast University, Nanjing, China
- National Demonstration Center for Experimental Biomedical Engineering Education, Southeast University, Nanjing, China
- Collaborative Innovation Center of Suzhou Nano Science and Technology, Suzhou, China
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10
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Ghiasi F, Golmakani MT, Eskandari MH, Hosseini SMH. Effect of sol-gel transition of oil phase (O) and inner aqueous phase (W 1) on the physical and chemical stability of a model PUFA rich-W 1/O/W 2 double emulsion. Food Chem 2021; 376:131929. [PMID: 34971889 DOI: 10.1016/j.foodchem.2021.131929] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2021] [Revised: 11/22/2021] [Accepted: 12/19/2021] [Indexed: 02/07/2023]
Abstract
In this study, the effect of sol-gel transition of oil phase (O) and inner aqueous phase (W1) on the physical and chemical stability of a model PUFA rich-W1/O/W2 double emulsion (DE) was investigated. Thermal-driven gelation of O and W1 was performed using monoglyceride and κ-carrageenan, respectively. To accelerate lipid oxidation, ferrous sulfate was encapsulated in W1. Using this approach, O gelation reduced the volume-weighted size (d4,3) of DEs droplets and provided good physical stability. However, non-gelled DEs and those containing gelled W1 exhibited extensive flocculation and coalescence. Moreover, oleogelation resulted in a predominant elastic behavior with weak frequency dependence of viscoelastic properties. Oxidation was significantly reduced by W1 gelation; however, the O gelation led to a higheroxidation rate. Oxidation kinetic parameters induced by a hydrophilic (gallic acid) and a lipophilic (α-tocopherol) antioxidant showed that DEs containing gelled O droplets presented high physical and oxidative stability when α-tocopherol was present.
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Affiliation(s)
- Fatemeh Ghiasi
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Mohammad-Taghi Golmakani
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran.
| | - Mohammad Hadi Eskandari
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
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11
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Tessaro L, Luciano CG, Martins MFL, Ramos AP, Martelli-Tosi M, do Amaral Sobral PJ. Stable and bioactive W/O/W emulsion loaded with “Pitanga” (Eugenia uniflora L.) leaf hydroethanolic extract. J DISPER SCI TECHNOL 2021. [DOI: 10.1080/01932691.2021.1949339] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Larissa Tessaro
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga, SP, Brazil
| | - Carla Giovana Luciano
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga, SP, Brazil
| | - Maria Fernanda Libório Martins
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga, SP, Brazil
| | - Ana Paula Ramos
- Department of Chemistry, Faculty of Philosophy, Science and Letters of Ribeirão Preto, University of São Paulo, Ribeirão Preto, SP, Brazil
| | - Milena Martelli-Tosi
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga, SP, Brazil
| | - Paulo José do Amaral Sobral
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga, SP, Brazil
- Food Research Center (FoRC), University of São Paulo, Rua do Lago, São Paulo, SP, Brazil
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12
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Dutta S, Kundu A, Dutta A, Saha S, Banerjee K. A comprehensive chemical profiling of phytochemicals from Trachyspermum ammi and encapsulation for sustained release. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111577] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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13
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Öztürk-Kerimoğlu B. A promising strategy for designing reduced-fat model meat emulsions by utilization of pea protein-agar agar gel complex. FOOD STRUCTURE 2021. [DOI: 10.1016/j.foostr.2021.100205] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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14
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Dulong V, Morel M, Labat B, Picton L, Le Cerf D. Microgels Based on Carboxymethylpullulan Grafted with Ferulic Acid Obtained by Enzymatic Crosslinking in Emulsion for Drug Delivery Systems. Macromol Biosci 2021; 21:e2100165. [PMID: 34174176 DOI: 10.1002/mabi.202100165] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2021] [Indexed: 11/12/2022]
Abstract
Carboxymethylpullulan (CMP) grafted with ferulic acid (FA) is crosslinked with laccase by the reverse water-in-oil emulsion technique (with sunflower oil) to obtain microgels with size from 40 to 200 µm. It is demonstrated that laccase activity and dispersion time have an impact on microgels' size. Fluorescence spectroscopy of different probes (e.g., pyrene, Nile red, and curcumin) shows the nonpolar characteristics of hydrophobic microdomains formed by the FA moieties and its dimers forming the crosslinking nodes. Encapsulation and release of curcumin or lidocaine used as drug models are studied in different buffers. Curcumin is well encapsulated but retained in microgels, while lidocaine is released at 65-70% in 2 h and 30 min in buffer simulating the gastrointestinal tract and at 75-85% in 1 h in acetate buffer pH 5.6 or phosphate-buffered saline (PBS) pH 6.9.
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Affiliation(s)
- Virginie Dulong
- UNIROUEN, INSA Rouen, Normandie Univ., CNRS, PBS, Rouen, 76000, France
| | - Morgane Morel
- UNIROUEN, INSA Rouen, Normandie Univ., CNRS, PBS, Rouen, 76000, France
| | - Béatrice Labat
- UNIROUEN, INSA Rouen, Normandie Univ., CNRS, PBS, Rouen, 76000, France
| | - Luc Picton
- UNIROUEN, INSA Rouen, Normandie Univ., CNRS, PBS, Rouen, 76000, France
| | - Didier Le Cerf
- UNIROUEN, INSA Rouen, Normandie Univ., CNRS, PBS, Rouen, 76000, France
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15
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Droplet breakup mechanisms in premix membrane emulsification and related microfluidic channels. Adv Colloid Interface Sci 2021; 290:102393. [PMID: 33770649 DOI: 10.1016/j.cis.2021.102393] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2020] [Revised: 02/22/2021] [Accepted: 02/25/2021] [Indexed: 12/13/2022]
Abstract
Premix membrane emulsification (PME) is a pressure driven process of droplet breakup, caused by their motion through membrane pores. The process is widely used for high-throughput production of sized-controlled emulsion droplets and microparticles using low energy inputs. The resultant droplet size depends on numerous process, membrane, and formulation factors such as flow velocity in pores, number of extrusions, initial droplet size, internal membrane geometry, wettability of pore walls, and physical properties of emulsion. This paper provides a comprehensive review of different mechanisms of droplet deformation and breakup in membranes with versatile pore morphologies including sintered glass and ceramic filters, SPG and polymeric membranes with sponge-like structures, micro-engineered metallic membranes with ordered straight-through pore arrays, and dynamic membranes composed of unconsolidated particles. Fundamental aspects of droplet motion and breakup in idealized pore networks have also been covered including droplet disruption in T-junctions, channel constrictions, and obstructed channels. The breakup mechanisms due to shear interactions with pore walls and localized shear (direct breaking) or due to interfacial tension effects and Rayleigh-Plateau instability (indirect breaking) are systematically discussed based on recent experimental and numerical studies. Non-dimensional droplet size correlations based on capillary, Weber, and Ohnesorge numbers are also presented.
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16
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Nacak B, Öztürk-Kerimoğlu B, Yıldız D, Çağındı Ö, Serdaroğlu M. Peanut and linseed oil emulsion gels as potential fat replacer in emulsified sausages. Meat Sci 2021; 176:108464. [PMID: 33618129 DOI: 10.1016/j.meatsci.2021.108464] [Citation(s) in RCA: 39] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2020] [Revised: 02/04/2021] [Accepted: 02/09/2021] [Indexed: 01/01/2023]
Abstract
The study aimed to highlight the utilization of gelled emulsion (GE) systems containing peanut and linseed oils to replace beef fat partially or completely in emulsified sausages. Total fat content was reduced by up to 40% and energy content was lowered by up to 27% in reformulated products. Saturated fatty acids and cholesterol were successfully decreased while noticeable increments were provided in mono and poly-unsaturated fatty acids in sausages containing GE. Moreover, the reformulation procedure presented a good potential for increasing n-3 content, while lowering atherogenicity index, thrombogenicity index, and n-6/n-3 ratios. Although the incorporated GE resulted in color and texture alterations, it was effective to improve the technological attributes in terms of emulsion stability and cooking behaviors. In GE added samples, oxidative stability of final products decreased; however sensory features were acceptable. Overall results pointed out that GE systems could be successfully conveyed to emulsified sausage formulations to ensure a healthier lipid profile with good technological and sensory quality.
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Affiliation(s)
- Berker Nacak
- Uşak University, Engineering Faculty, Food Engineering Department, 64000 Uşak, Turkey
| | - Burcu Öztürk-Kerimoğlu
- Ege University, Engineering Faculty, Food Engineering Department, 35100 Bornova, İzmir, Turkey
| | - Dilay Yıldız
- Celal Bayar University, Engineering Faculty, Food Engineering Department, 45110 Manisa, Turkey
| | - Özlem Çağındı
- Celal Bayar University, Engineering Faculty, Food Engineering Department, 45110 Manisa, Turkey
| | - Meltem Serdaroğlu
- Ege University, Engineering Faculty, Food Engineering Department, 35100 Bornova, İzmir, Turkey.
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Öztürk-Kerimoğlu B, Kavuşan HS, Benzer Gürel D, Çağındı Ö, Serdaroğlu M. Cold-set or hot-set emulsion gels consisted of a healthy oil blend to replace beef fat in heat-treated fermented sausages. Meat Sci 2021; 176:108461. [PMID: 33621830 DOI: 10.1016/j.meatsci.2021.108461] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2020] [Revised: 02/01/2021] [Accepted: 02/03/2021] [Indexed: 02/06/2023]
Abstract
The current work aimed to investigate the utilization of gelled emulsion (GE) systems stabilized either with cold or hot gelation consisted of peanut and linseed oils as fat replacers in fermented beef sausages. The reformulation provided a healthier lipid profile, that led to decreasing total lipid content, cholesterol, and SFAs (from 46.6% to 23.5%) meanwhile increasing both MUFAs (from 47.3% to 51.0%) and PUFAs (from 4.7% to 25.4%) as well as improving nutritional ratios (ω-6/ω-3, PUFA/SFA, IA, and IT). Cold-set GE caused less significant changes in instrumental color and protected PUFAs compared with hot-set GE, whereas hot-set GE provided advantages over cold-set GE in terms of microstructure, purge loss, and sensory scores. Replacement of beef fat fully by a hot-set GE system instead of using a fat-GE mixture was effective in reducing oxidation. The results demonstrated that utilization of different GE systems can be an effective strategy to contribute to the development of lipid-modified fermented meat products.
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Affiliation(s)
- Burcu Öztürk-Kerimoğlu
- Ege University, Engineering Faculty, Food Engineering Department, 35100, Bornova, Izmir, Turkey
| | - Hülya Serpil Kavuşan
- Ege University, Engineering Faculty, Food Engineering Department, 35100, Bornova, Izmir, Turkey
| | - Duygu Benzer Gürel
- Celal Bayar University, Engineering Faculty, Food Engineering Department, 45110 Manisa, Turkey
| | - Özlem Çağındı
- Celal Bayar University, Engineering Faculty, Food Engineering Department, 45110 Manisa, Turkey
| | - Meltem Serdaroğlu
- Ege University, Engineering Faculty, Food Engineering Department, 35100, Bornova, Izmir, Turkey.
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18
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Tian H, Xiang D, Li C. Tea polyphenols encapsulated in W/O/W emulsions with xanthan gum-locust bean gum mixture: Evaluation of their stability and protection. Int J Biol Macromol 2021; 175:40-48. [PMID: 33548306 DOI: 10.1016/j.ijbiomac.2021.01.161] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2020] [Revised: 01/18/2021] [Accepted: 01/24/2021] [Indexed: 01/04/2023]
Abstract
Herein, improvement of the stability of the water-in-oil-in-water (W/O/W) emulsions by addition of xanthan gum (XG)/locust bean gum (LBG) mixture in the inner water phase was aimed. The impact of XG/LBG mixture on the physical stability, microstructure and rheological properties of W/O/W emulsions was investigated. It was found that, compared with the control emulsions, the presence of XG/LBG mixture could improve the stability of W/O/W emulsions against coalescence. The tea polyphenols (TPPs) and XG/LBG mixture were simultaneously included in the internal aqueous phase of the double emulsion and stored at 25 and 40 °C in the dark for 28 d. The results showed that XG/LBG mixture not only had a protective role for TPPs encapsulated in the internal water phase, but also maintained more than 50% of the antioxidant capacity of TPPs.
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Affiliation(s)
- Haiyan Tian
- College of Food Science, Hainan University, No. 58 Renmin Avenue, Haikou 570228, China
| | - Dong Xiang
- College of Food Science, Hainan University, No. 58 Renmin Avenue, Haikou 570228, China; Key Laboratory of Food Nutrition and Functional Food in Hainan Province, No. 58 Renmin Avenue, Haikou 570228, China.
| | - Congfa Li
- College of Food Science, Hainan University, No. 58 Renmin Avenue, Haikou 570228, China.
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19
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Pectin nanoemulsions in multiple emulsions: Stability and encapsulation efficiency. Food Res Int 2021; 139:109950. [DOI: 10.1016/j.foodres.2020.109950] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2020] [Revised: 11/14/2020] [Accepted: 11/27/2020] [Indexed: 01/09/2023]
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20
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The Effect of the HLB Value of Sucrose Ester on Physiochemical Properties of Bigel Systems. Foods 2020; 9:foods9121857. [PMID: 33322787 PMCID: PMC7763610 DOI: 10.3390/foods9121857] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2020] [Revised: 12/04/2020] [Accepted: 12/09/2020] [Indexed: 11/29/2022] Open
Abstract
The current research explored the effect of different sucrose esters (SEs), with different hydrophilic–lipophilic balance (HLB) values, on bigel structure and properties. Bigels consisting of a water phase with glycerol and gelatin and an oil phase with glycerol mono-stearate, lecithin, and SEs with different HLB values were prepared. Rheological and thermal analyses revealed similar gelation-melting transitions governed by glycerol-monostearate crystallization (at ≈55 °C) for all bigel samples. The bigel matrix of the H1 and H2 samples (bigels consisting of SEs with HLBs of 1 and 2, respectively) demonstrated physical gel rheological characteristics of higher elastic and solid-like behavior compared with the H6 sample (bigel consisting SE with HLB 6). A similar trend was observed in the mechanical analysis with respect to hardness, firmness, and spreadability values, which were in the order of H1 > H2 > H6. This behavior was attributed to droplet size observed in the microscopy analysis, revealing significantly smaller droplets in the H1 and H2 samples compared with the H6 sample. These differences in droplet size were attributed to the diffusion kinetics of the low-molecular-weight surfactants. More specifically, the ability of mono-esterified SEs to diffuse faster than fully esterified SEs due to lower molar mass leads to a higher SE content at the oil-in-water (O/W) interface as opposed to the bulk oil phase. The results demonstrate the importance of the interface content in O/W bigel systems, providing an effective way to alter and control the bigel bulk properties.
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Wang J, Martínez-Hernández A, de Lamo-Castellví S, Romero MP, Kaade W, Ferrando M, Güell C. Low-energy membrane-based processes to concentrate and encapsulate polyphenols from carob pulp. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2020.109996] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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22
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Major-Godlewska M. The influence of stirring time and frequency of impeller rotation on evaluation of drops dimensions and rheological properties of the multiple emulsion. CHEMICAL PAPERS 2020. [DOI: 10.1007/s11696-020-01146-w] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
AbstractThe analysis of drops and rheological measurements of the emulsion produced were presented in the article. The influence of stirring time and rotation frequency on the drops size of the emulsion produced in the propeller of diameter D = 0.1 m and liquid height H = 0.5D equipped with four standard flat dividers was defined. The Smith turbine stirrer was used to stir the emulsion produced. The drop size was defined for three different propeller rotation frequencies, 500 rpm, 1000 rpm and 1500 rpm. The stirring time, after which the samples were collected, was accordingly 15 min and 45 min. To produce the emulsion, sunflower oil was used in the oil phase and distilled water in the water phase. There were 6 measurement series all together, and they were presented as the diameter size distribution. The mean arithmetic diameter da, median dm and the mean Sauter diameter d32 were determined. The rheological measurements of the produced emulsions were presented in graphics as a function τ = f(γ) and were described as Herschel–Bulkley and Bingham models presented in Table 3.
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Aldemir Dikici B, Claeyssens F. Basic Principles of Emulsion Templating and Its Use as an Emerging Manufacturing Method of Tissue Engineering Scaffolds. Front Bioeng Biotechnol 2020; 8:875. [PMID: 32903473 PMCID: PMC7435020 DOI: 10.3389/fbioe.2020.00875] [Citation(s) in RCA: 49] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2020] [Accepted: 07/08/2020] [Indexed: 12/20/2022] Open
Abstract
Tissue engineering (TE) aims to regenerate critical size defects, which cannot heal naturally, by using highly porous matrices called TE scaffolds made of biocompatible and biodegradable materials. There are various manufacturing techniques commonly used to fabricate TE scaffolds. However, in most cases, they do not provide materials with a highly interconnected pore design. Thus, emulsion templating is a promising and convenient route for the fabrication of matrices with up to 99% porosity and high interconnectivity. These matrices have been used for various application areas for decades. Although this polymer structuring technique is older than TE itself, the use of polymerised internal phase emulsions (PolyHIPEs) in TE is relatively new compared to other scaffold manufacturing techniques. It is likely because it requires a multidisciplinary background including materials science, chemistry and TE although producing emulsion templated scaffolds is practically simple. To date, a number of excellent reviews on emulsion templating have been published by the pioneers in this field in order to explain the chemistry behind this technique and potential areas of use of the emulsion templated structures. This particular review focusses on the key points of how emulsion templated scaffolds can be fabricated for different TE applications. Accordingly, we first explain the basics of emulsion templating and characteristics of PolyHIPE scaffolds. Then, we discuss the role of each ingredient in the emulsion and the impact of the compositional changes and process conditions on the characteristics of PolyHIPEs. Afterward, current fabrication methods of biocompatible PolyHIPE scaffolds and polymerisation routes are detailed, and the functionalisation strategies that can be used to improve the biological activity of PolyHIPE scaffolds are discussed. Finally, the applications of PolyHIPEs on soft and hard TE as well as in vitro models and drug delivery in the literature are summarised.
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Affiliation(s)
- Betül Aldemir Dikici
- Department of Materials Science and Engineering, Kroto Research Institute, The University of Sheffield, Sheffield, United Kingdom
- Department of Materials Science and Engineering, INSIGNEO Institute for In Silico Medicine, The University of Sheffield, Sheffield, United Kingdom
| | - Frederik Claeyssens
- Department of Materials Science and Engineering, Kroto Research Institute, The University of Sheffield, Sheffield, United Kingdom
- Department of Materials Science and Engineering, INSIGNEO Institute for In Silico Medicine, The University of Sheffield, Sheffield, United Kingdom
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Moriano ME, Alamprese C. Whey Protein Concentrate and Egg White Powder as Structuring Agents of Double Emulsions for Food Applications. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02467-0] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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Raviadaran R, Ng MH, Manickam S, Chandran D. Ultrasound-assisted production of palm oil-based isotonic W/O/W multiple nanoemulsion encapsulating both hydrophobic tocotrienols and hydrophilic caffeic acid with enhanced stability using oil-based Sucragel. ULTRASONICS SONOCHEMISTRY 2020; 64:104995. [PMID: 32106064 DOI: 10.1016/j.ultsonch.2020.104995] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/20/2019] [Revised: 01/29/2020] [Accepted: 01/30/2020] [Indexed: 06/10/2023]
Abstract
In this work, the effects of thickeners and tonicity towards producing stable palm oil-based water-in-oil-in-water (W/O/W) multiple nanoemulsion using ultrasound and microfluidizer were investigated. Palm oil, Sucragel, polyglycerol polyricinoleate, Tween 80, Xanthan gum, and NaCl were used. W/O/W was formed under the optimized conditions of ultrasound at 40% amplitude and for 180 s of irradiation time, whereas for the microfluidizer, the optimized conditions were 350 bar and 8 cycles. This is the first work that successfully utilized Sucragel (oil-based thickener) in imparting enhanced stability in W/O/W. W/O/W with isotonic stabilization produced the lowest change in the mean droplet diameter (MDD), NaCl concentration, and water content by 1.5%, 2.6%, and 0.4%, respectively, due to reduced water movement. The final optimized W/O/W possessed MDD and dispersity index of 175.5 ± 9.8 and 0.232 ± 0.012, respectively. The future direction of formulating stable W/O/W would be by employing oil phase thickeners and isotonicity. The observed ~12 times lesser energy consumed by ultrasound than microfluidizer to generate a comparable droplet size of ~235 nm, further confirms its potential in generating the droplets energy-efficiently.
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Affiliation(s)
- Revathi Raviadaran
- Department of Chemical and Environmental Engineering, Faculty of Science and Engineering, University of Nottingham Malaysia, Jalan Broga, 43500 Semenyih, Selangor Darul Ehsan, Malaysia; Malaysian Palm Oil Board, No. 6, Persiaran Institusi, Bandar Baru Bangi, 43000 Kajang, Selangor, Malaysia
| | - Mei Han Ng
- Malaysian Palm Oil Board, No. 6, Persiaran Institusi, Bandar Baru Bangi, 43000 Kajang, Selangor, Malaysia
| | - Sivakumar Manickam
- Department of Chemical and Environmental Engineering, Faculty of Science and Engineering, University of Nottingham Malaysia, Jalan Broga, 43500 Semenyih, Selangor Darul Ehsan, Malaysia.
| | - Davannendran Chandran
- Sunway University, No. 5, Jalan Universiti, Bandar Sunway, 47500 Subang Jaya, Selangor, Malaysia
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Effect of diacylglycerol interfacial crystallization on the physical stability of water-in-oil emulsions. Food Chem 2020; 327:127014. [PMID: 32434126 DOI: 10.1016/j.foodchem.2020.127014] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2020] [Revised: 05/06/2020] [Accepted: 05/07/2020] [Indexed: 11/22/2022]
Abstract
The influence of diacylglycerol (DAG) combined with polyglycerol polyricinoleate (PGPR) on the stability of water-in-oil (W/O) emulsions containing hydrogenated palm oil (HPO) was studied. Polarized light microscope revealed that DAG promoted HPO to crystallize at the water-oil interface, providing the combination of Pickering and network stabilization effects. It was proposed that the molecular compatibility of fatty acids in DAG with HPO accounted for the promotional effect. The interfacial crystallization of DAG together with the surface activity of PGPR led to the formation of emulsions with uniform small droplets and high freeze-thaw stability. Further exploration of physical properties indicated that the combination of DAG and PGPR dramatically improved the emulsion's viscoelasticity and obtained a larger deformation yield. Water droplets in DAG-based emulsions acted as active fillers to improve the network rigidity. Therefore, DAG is a promising material to be used as emulsifier to enhance the physical stability of W/O emulsions.
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Kavuşan HS, Serdaroğlu M, Nacak B, İpek G. An Approach to Manufacture of Fresh Chicken Sausages Incorporated with Black Cumin and Flaxseed Oil in Water Gelled Emulsion. Food Sci Anim Resour 2020; 40:426-443. [PMID: 32426721 PMCID: PMC7207084 DOI: 10.5851/kosfa.2020.e23] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2019] [Revised: 03/11/2020] [Accepted: 03/13/2020] [Indexed: 11/10/2022] Open
Abstract
In order to investigate the use of oil in water gelled emulsion (GE) prepared
with healthier oil combinations as beef fat replacer in the fresh chicken
sausage formulations, four batches of fresh sausages were produced. The first
batch was control (C) sample formulated with %100 beef fat, other batches
were codded as GE50, GE75, and GE100 respective to the percentage of beef fat
replaced with GE. The addition of GE to sausage formulation resulted in an
increment in moisture and protein contents while a decrement was observed in fat
content (p<0.05). pH, cooking yield and water holding capacity values of
GE added samples were found lower than C (p<0.05). GE addition caused
lower CIE L* values in samples, however, this trend was not observed in CIE a*
and CIE b* values. Initially, the lowest peroxide and the highest TBARS values
were recorded in GE100 samples on the 0th d (p<0.05). Peroxide
and TBARS values were in the limits. The texture of samples was softened while
total saturated fatty acid content reduced up to 52.61% with the
incorporation of GE (p<0.05). Taken together, our results showed that GEs
can be used as fat replacers in meat product formulations without causing
undesirable quality changes.
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Affiliation(s)
- Hülya Serpil Kavuşan
- Food Engineering Department, Engineering Faculty, Ege University, 35100, Bornova, İzmir, Turkey
| | - Meltem Serdaroğlu
- Food Engineering Department, Engineering Faculty, Ege University, 35100, Bornova, İzmir, Turkey
| | - Berker Nacak
- Food Engineering Department, Engineering Faculty, Ege University, 35100, Bornova, İzmir, Turkey.,Food Engineering Department, Engineering Faculty, Usak University, 64000, Usak, Turkey
| | - Gamze İpek
- Food Engineering Department, Engineering Faculty, Ege University, 35100, Bornova, İzmir, Turkey
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Goibier L, Pillement C, Monteil J, Faure C, Leal-Calderon F. Preparation of multiple water-in-oil-in-water emulsions without any added oil-soluble surfactant. Colloids Surf A Physicochem Eng Asp 2020. [DOI: 10.1016/j.colsurfa.2020.124492] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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29
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Robert P, Vergara C, Silva-Weiss A, Osorio FA, Santander R, Sáenz C, Giménez B. Influence of gelation on the retention of purple cactus pear extract in microencapsulated double emulsions. PLoS One 2020; 15:e0227866. [PMID: 31945132 PMCID: PMC6964817 DOI: 10.1371/journal.pone.0227866] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2019] [Accepted: 01/01/2020] [Indexed: 11/18/2022] Open
Abstract
A purple cactus pear (Opuntia ficus-indica) extract (CP) was encapsulated in double emulsions (DE) gelled with gelatin (DE-CP-G) and with gelatin and transglutaminase (DE-CP-GT), as well as in a DE with a liquid external aqueous phase (DE-CP), in order to study the retention of betanin as colorant agent. Both gelled DEs showed a predominantly elastic behavior, in contrast with DE-CP. The degradation rate constant of betanin was significantly higher in DE-CP-GT (90.2 x 10−3 days-1) than in DE-CP-G (11.0 x 10−3 days-1) and DE-CP (14.6 x 10−3 days-1) during cold-storage (4 °C). A shift towards yellow color was found in all the systems during cold-storage (4 °C) and after thermal treatment (70°C/30 min), especially in DE-CP-GT, denoting a higher degradation of betanin. Betalamic acid, cyclo-Dopa 5-O-β-glucoside, 17-decarboxy-betanin and neobetanin were identified by UHPLC-MS/MS as degradation products of betanin.
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Affiliation(s)
- Paz Robert
- Dpto. Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santiago, Chile
| | - Cristina Vergara
- INIA La Platina, Instituto de Investigaciones Agropecuarias, Santiago, Chile
| | - Andrea Silva-Weiss
- Dpto. Ciencia y Tecnología de los Alimentos, Facultad Tecnológica, Universidad de Santiago de Chile, Santiago, Chile
| | - Fernando A. Osorio
- Dpto. Ciencia y Tecnología de los Alimentos, Facultad Tecnológica, Universidad de Santiago de Chile, Santiago, Chile
| | - Rocío Santander
- Dpto. de Ciencias del Ambiente, Facultad de Química y Biología, Universidad de Santiago de Chile, Santiago, Chile
| | - Carmen Sáenz
- Dpto. de Agroindustria y Enología, Facultad de Ciencias Agronómicas, Universidad de Chile, Santiago, Chile
| | - Begoña Giménez
- Dpto. Ciencia y Tecnología de los Alimentos, Facultad Tecnológica, Universidad de Santiago de Chile, Santiago, Chile
- * E-mail:
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Controlling the rheological properties of W1/O/W2 multiple emulsions using osmotic swelling: Impact of WPI-pectin gelation in the internal and external aqueous phases. Colloids Surf B Biointerfaces 2020; 185:110629. [DOI: 10.1016/j.colsurfb.2019.110629] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2019] [Revised: 11/02/2019] [Accepted: 11/04/2019] [Indexed: 01/21/2023]
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Guzmán-Díaz DA, Treviño-Garza MZ, Rodríguez-Romero BA, Gallardo-Rivera CT, Amaya-Guerra CA, Báez-González JG. Development and Characterization of Gelled Double Emulsions Based on Chia ( Salvia hispanica L.) Mucilage Mixed with Different Biopolymers and Loaded with Green Tea Extract ( Camellia sinensis). Foods 2019; 8:foods8120677. [PMID: 31847092 PMCID: PMC6963928 DOI: 10.3390/foods8120677] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2019] [Revised: 12/04/2019] [Accepted: 12/09/2019] [Indexed: 02/08/2023] Open
Abstract
The aim of this research was to develop and characterize five gelled double emulsions based on chia mucilage (CM) and different biopolymers (κ-carrageenan, C; locust bean gum, L; thixogum, T; and whey protein concentrate, W) loaded with green tea extract (GTE). Gelled double emulsions consisted of W1 (whey-protein-concentrate/sodium-azide/NaCl/GTE)/O and (PGPR/canola-oi)/W2 (CM, CMC, CML, CMT and CMW), and were characterized based on physicochemical properties during 35 days of storage. Optical microscopy clearly showed the drops of the internal phase surrounded by droplets of oil dispersed in the second aqueous phase; the droplet size was higher for CMT and lowest for CMW. In addition, all emulsions were highly stable at creaming and were effective in reducing the loss of antioxidant activity (88.82%) and total phenols (64.26%) during storage; CMT, CML and CM were the most effective. Furthermore, all emulsions showed a protective effect by modulating the release of the GTE in a simulated gastrointestinal environment, allowing a controlled release during the gastric-intestinal digestion phases and reaching its maximum release in the intestinal phase (64.57–83.31%). Thus, gelled double emulsions are an alternative for the preservation of GTE and could be a potential alternative for their application in the development of functional foods.
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Affiliation(s)
- Diana A. Guzmán-Díaz
- Universidad Autónoma de Nuevo León, Facultad de Ciencias Biológicas, Departamento de Alimentos, Av. Pedro de Alba s/n, Cd. Universitaria, C.P. 66455 San Nicolás de los Garza, NL, Mexico; (D.A.G.-D.); (M.Z.T.-G.); (C.T.G.-R.); (C.A.A.-G.)
| | - Mayra Z. Treviño-Garza
- Universidad Autónoma de Nuevo León, Facultad de Ciencias Biológicas, Departamento de Alimentos, Av. Pedro de Alba s/n, Cd. Universitaria, C.P. 66455 San Nicolás de los Garza, NL, Mexico; (D.A.G.-D.); (M.Z.T.-G.); (C.T.G.-R.); (C.A.A.-G.)
| | - Beatriz A. Rodríguez-Romero
- Universidad Autónoma de Nuevo León, Facultad de Agronomía, Francisco I. Madero S/N, Ex Hacienda el Cañada, 66050 Cd. Gral. Escobedo, NL, Mexico;
| | - Claudia T. Gallardo-Rivera
- Universidad Autónoma de Nuevo León, Facultad de Ciencias Biológicas, Departamento de Alimentos, Av. Pedro de Alba s/n, Cd. Universitaria, C.P. 66455 San Nicolás de los Garza, NL, Mexico; (D.A.G.-D.); (M.Z.T.-G.); (C.T.G.-R.); (C.A.A.-G.)
| | - Carlos Abel Amaya-Guerra
- Universidad Autónoma de Nuevo León, Facultad de Ciencias Biológicas, Departamento de Alimentos, Av. Pedro de Alba s/n, Cd. Universitaria, C.P. 66455 San Nicolás de los Garza, NL, Mexico; (D.A.G.-D.); (M.Z.T.-G.); (C.T.G.-R.); (C.A.A.-G.)
| | - Juan G. Báez-González
- Universidad Autónoma de Nuevo León, Facultad de Ciencias Biológicas, Departamento de Alimentos, Av. Pedro de Alba s/n, Cd. Universitaria, C.P. 66455 San Nicolás de los Garza, NL, Mexico; (D.A.G.-D.); (M.Z.T.-G.); (C.T.G.-R.); (C.A.A.-G.)
- Correspondence: ; Tel.: +52-81-8329-4000 (ext. 3654)
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32
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Structuring of water-in-oil emulsions using controlled aggregation of polysaccharide in aqueous phases. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.04.008] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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33
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Zhu Q, Pan Y, Jia X, Li J, Zhang M, Yin L. Review on the Stability Mechanism and Application of Water‐in‐Oil Emulsions Encapsulating Various Additives. Compr Rev Food Sci Food Saf 2019; 18:1660-1675. [DOI: 10.1111/1541-4337.12482] [Citation(s) in RCA: 72] [Impact Index Per Article: 14.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2018] [Revised: 06/08/2019] [Accepted: 07/05/2019] [Indexed: 12/30/2022]
Affiliation(s)
- Qiaomei Zhu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional EngineeringChina Agricultural Univ. Beijing China
- Key Laboratory of Food Nutrition and Safety (Tianjin Univ. of Science & Technology)Ministry of Education Tianjin 300457 China
| | - Yijun Pan
- Dept. of Food Science, RutgersThe State Univ. of New Jersey 65 Dudley Rd. New Brunswick NJ08901 USA
| | - Xin Jia
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional EngineeringChina Agricultural Univ. Beijing China
| | - Jinlong Li
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business Univ. Beijing China
| | - Min Zhang
- Key Laboratory of Food Nutrition and Safety (Tianjin Univ. of Science & Technology)Ministry of Education Tianjin 300457 China
| | - Lijun Yin
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional EngineeringChina Agricultural Univ. Beijing China
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34
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Preparation and characterization of double emulsions for saltiness enhancement by inhomogeneous spatial distribution of sodium chloride. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.10.086] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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35
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Gharehbeglou P, Jafari SM, Hamishekar H, Homayouni A, Mirzaei H. Pectin-whey protein complexes vs. small molecule surfactants for stabilization of double nano-emulsions as novel bioactive delivery systems. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.10.016] [Citation(s) in RCA: 73] [Impact Index Per Article: 14.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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36
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Klojdová I, Štětina J, Horáčková Š. W/O/W Multiple Emulsions as the Functional Component of Dairy Products. Chem Eng Technol 2019. [DOI: 10.1002/ceat.201800586] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Affiliation(s)
- Iveta Klojdová
- UCT PragueDepartment of Dairy, Fat and Cosmetics Technická 5 166 28 Prague Czech Republic
| | - Jiří Štětina
- UCT PragueDepartment of Dairy, Fat and Cosmetics Technická 5 166 28 Prague Czech Republic
| | - Šárka Horáčková
- UCT PragueDepartment of Dairy, Fat and Cosmetics Technická 5 166 28 Prague Czech Republic
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37
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Formation of Double (W1/O/W2) Emulsions as Carriers of Hydrophilic and Lipophilic Active Compounds. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2221-3] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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38
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Demoliner LB, Agnol LD, Zanotti SB, Dias FTG, Angeli VW, Bianchi O. Correlation between rheological properties and capillary fixation for modelling creams. BRAZ J PHARM SCI 2018. [DOI: 10.1590/s2175-97902018000317642] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
Affiliation(s)
| | | | | | | | | | - Otavio Bianchi
- University of Caxias do Sul, Brazil; University of Caxias do Sul, Brazil
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39
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Physical stability, microstructure and micro-rheological properties of water-in-oil-in-water (W/O/W) emulsions stabilized by porcine gelatin. Food Chem 2018; 253:63-70. [DOI: 10.1016/j.foodchem.2018.01.119] [Citation(s) in RCA: 58] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2017] [Revised: 12/14/2017] [Accepted: 01/18/2018] [Indexed: 11/21/2022]
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40
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Oppermann AKL, Noppers JME, Stieger M, Scholten E. Effect of outer water phase composition on oil droplet size and yield of (w 1/o/w 2) double emulsions. Food Res Int 2018; 107:148-157. [PMID: 29580472 DOI: 10.1016/j.foodres.2018.02.021] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2017] [Revised: 02/07/2018] [Accepted: 02/08/2018] [Indexed: 11/30/2022]
Abstract
In this study the effect of various emulsifiers (whey protein isolate (WPI), Na-caseinate, and Tween 20) and thickeners (xanthan and pectin) present in the outer water phase, w2, on oil droplet size and yield of the inner water phase, w1, of (w1/o/w2) double emulsions was investigated. Double emulsions stabilized by Tween 20 had smaller oil droplet sizes and higher yields in comparison to emulsions stabilized by WPI and Na-caseinate. Gelation of the inner water droplets w1 increased yield by 20% for all emulsifiers. Upon the addition of thickeners, the increasing viscosity of the outer water phase, w2, facilitated oil droplet breakup. This resulted in smaller oil droplets and lower yields. When pectin was used as a thickener, in comparison to xanthan, an additional decrease in yield was observed. The yield decreased to values close to zero indicating that all inner water droplets w1 were lost during emulsification. We conclude that type of hydrophilic emulsifier, properties of inner water droplets, viscosity ratio of continuous and dispersed phase, as well as type of thickener influence oil droplet size and yield of w1 phase of double emulsions. This work provides a better understanding of how composition influences the properties of double emulsions and how this can be used to design double emulsions as fat replacers in more complex food systems.
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Affiliation(s)
- A K L Oppermann
- Division of Human Nutrition, Wageningen University & Research, P.O. Box 17, 6700 AA Wageningen, The Netherlands; Physics and Physical Chemistry of Foods, Wageningen University & Research, P.O. Box 17, 6700 AA Wageningen, The Netherlands
| | - J M E Noppers
- Physics and Physical Chemistry of Foods, Wageningen University & Research, P.O. Box 17, 6700 AA Wageningen, The Netherlands
| | - M Stieger
- Division of Human Nutrition, Wageningen University & Research, P.O. Box 17, 6700 AA Wageningen, The Netherlands
| | - E Scholten
- Physics and Physical Chemistry of Foods, Wageningen University & Research, P.O. Box 17, 6700 AA Wageningen, The Netherlands.
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41
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Eisinaite V, Duque Estrada P, Schroën K, Berton-Carabin C, Leskauskaite D. Tayloring W/O/W emulsion composition for effective encapsulation: The role of PGPR in water transfer-induced swelling. Food Res Int 2018; 106:722-728. [PMID: 29579980 DOI: 10.1016/j.foodres.2018.01.042] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2017] [Revised: 01/15/2018] [Accepted: 01/17/2018] [Indexed: 10/18/2022]
Abstract
The role of the lipophilic surfactant, polyglycerol polyricinoleate (PGPR) in water transfer in food-grade double emulsions was investigated, and related to physical emulsion stability. Double (W/O/W) emulsions were prepared with various PGPR concentrations (0.5-5.0 wt%) in the oil phase, at initial osmotic pressure differences of up to 1.1 MPa between the water phases. At high PGPR concentrations (>2 wt%), emulsions showed good physical stability, with encapsulation efficiency close to 100%. It was found that PGPR is involved in water transfer between the water phases through reverse micelle formation by PGPR molecules or hydrated monomers of PGPR, and this allows for controlled swelling. Emulsions that are initially of low viscosity (milk-like emulsions), obtain an apparent viscosity of up to 3 Pa·s, and this effect can be used to tune the emulsion properties to the targeted application, whithout the need to gel either the internal or external phase.
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Affiliation(s)
- Viktorija Eisinaite
- Kaunas University of Technology, Department of Food Science and Technology, Radvilenu pl 19, Kaunas LT-50254, Lithuania
| | | | - Karin Schroën
- Wageningen University, Food Process Engineering Group, The Netherlands
| | | | - Daiva Leskauskaite
- Kaunas University of Technology, Department of Food Science and Technology, Radvilenu pl 19, Kaunas LT-50254, Lithuania.
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42
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Prichapan N, McClements DJ, Klinkesorn U. Iron Encapsulation in Water-in-Oil Emulsions: Effect of Ferrous Sulfate Concentration and Fat Crystal Formation on Oxidative Stability. J Food Sci 2018; 83:309-317. [PMID: 29327790 DOI: 10.1111/1750-3841.14034] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2017] [Revised: 12/08/2017] [Accepted: 12/09/2017] [Indexed: 11/29/2022]
Abstract
Iron deficiency is a major global human health concern. Encapsulation of iron in functional food products may help to solve this problem. However, iron is highly reactive and may promote rapid lipid oxidation in fatty foods. In this study, the effect of ferrous sulfate (0.1 to 0.5 wt%) and rice bran stearin (0 or 30 wt%) on the physical properties, oxidative stability, and encapsulation efficiency of 20 wt% water-in-oil (W/O) emulsions stabilized with polyglycerol polyricinoleate was investigated. In the presence of rice bran stearin crystals in the continuous oil phase, W/O emulsions had smaller mean droplet diameters (d ∼ 250 nm) and better physical stability than its absence (d ∼ 330 nm). An increase in the ferrous sulfate concentration in the water droplets led to a decrease in the oxidative stability of the W/O emulsions. However, the presence of rice bran stearin significantly (P ≤ 0.05) improved their oxidative stability. Moreover, addition of rice bran stearin also significantly (P ≤ 0.05) improved the encapsulation efficiency and delayed ferrous sulfate release from the W/O emulsions. The impact of pH and ionic strength on the encapsulation efficiency of the W/O emulsion was also investigated. Ionic strength affected the encapsulation efficiency much more than pH. The W/O emulsions created in the present study may be useful for the encapsulation and delivery of iron and other water-soluble nutrients into food products. PRACTICAL APPLICATION Water-in-oil (W/O) emulsions may be used to encapsulate, protect, and deliver water-soluble bioactive compounds or nutrients into food products. In this study, W/O emulsions stabilized using an oil-soluble surfactant (polyglycerol polyricinoleate, PGPR) and fat crystal network (rice bran stearin) were shown to be useful for encapsulation and delivery of iron into foods. This strategy may be a promising approach to reduce iron deficiency, a major nutritional deficiency for people with inadequate food supplies.
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Affiliation(s)
- Nattapong Prichapan
- Dept. of Food Science and Technology, Faculty of Agro-Industry, Kasetsart Univ., Chatuchak, Bangkok, 10900, Thailand
| | - David Julian McClements
- Dept. of Food Science, Univ. of Massachusetts Amherst, 240 Chenoweth Laboratory 102 Holdsworth Way, Amherst, MA 01003, U.S.A
| | - Utai Klinkesorn
- Dept. of Food Science and Technology, Faculty of Agro-Industry, Kasetsart Univ., Chatuchak, Bangkok, 10900, Thailand
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43
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Andrade J, Wright AJ, Corredig M. In vitro digestion behavior of water-in-oil-in-water emulsions with gelled oil-water inner phases. Food Res Int 2017; 105:41-51. [PMID: 29433230 DOI: 10.1016/j.foodres.2017.10.070] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2017] [Revised: 10/30/2017] [Accepted: 10/31/2017] [Indexed: 02/07/2023]
Abstract
Double emulsions may be able to protect and release in a controlled manner bioactive compounds during digestion of food matrices. It was hypothesized that the physical state and solid content in the inner phases of water-in-oil-in-water (W1/O/W2) emulsions may affect the overall stability and the release behavior of bioactives during in vitro digestion. Therefore, hydrophobic (phytosterols or Vitamin D3) and hydrophilic (Vitamin B12) molecules were incorporated in double emulsions prepared either with a liquid (soybean oil - SO) or oil-fat gel (soybean oil+trimyristin - STO) lipid phase and liquid internal aqueous phase. In addition, the impact of a gelled inner aqueous phase was studied, using high methoxyl pectin. W1/O/W2 emulsions were prepared with polyglycerol polyricinoleate (PGPR) and sodium caseinate as emulsifiers. After the 30min in vitro gastric stage, all double emulsions showed no significant change in size. Lipid crystals were visible in the STO emulsions. Fat crystallization, and the formation of an oil fat gel, led to coalescence of the inner aqueous droplets. The inner aqueous droplets were no longer visible by confocal microscopy after the initial stages of 2h in vitro duodenal digestion. Fat crystals and droplets of non-spherical shape were also noted in the STO double emulsions up to 25min of in vitro duodenal stage. Overall, the STO emulsions had a higher extent of free fatty acid release and consequent bioactive transfer compared to the SO emulsions. The presence of the medium chain fatty acids (from trimyristin), in addition to the surface-to-core distribution of the hydrophobic bioactives within the oil droplet were key factors in lipid digestibility and bioactive release. The STO and SO samples did not differ in terms of the release of the hydrophilic molecule, vitamin B12, over time. On the other hand, there was a significant increase in the stability of the inner water phase, after gastric digestion, when this phase was gelled with high methoxyl pectin. This work demonstrated that the physical properties of the different internal phases of W1/O/W2 influenced lipid digestion and bioactive transfer kinetics during in vitro digestion.
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Affiliation(s)
- Jonathan Andrade
- Department of Food Science, University of Guelph, Guelph, Ontario N1G 2W1, Canada; Grupo de Engenharia e Espectroscopia de Materiais, Departamento de Física, Universidade Federal de Juiz de Fora, Juiz de Fora, MG 36036-900, Brazil.
| | - Amanda J Wright
- Human Health and Nutritional Sciences, University of Guelph, Guelph, Ontario N1G 2W1, Canada
| | - Milena Corredig
- Department of Food Science, University of Guelph, Guelph, Ontario N1G 2W1, Canada
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44
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45
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Tekin Pulatsü E, Sahin S, Sumnu G. Characterization of different double-emulsion formulations based on food-grade emulsifiers and stabilizers. J DISPER SCI TECHNOL 2017. [DOI: 10.1080/01932691.2017.1379021] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Ezgi Tekin Pulatsü
- Department of Food Engineering, Middle East Technical University, Ankara, Turkey
| | - Serpil Sahin
- Department of Food Engineering, Middle East Technical University, Ankara, Turkey
| | - Gulum Sumnu
- Department of Food Engineering, Middle East Technical University, Ankara, Turkey
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46
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Vinner GK, Vladisavljević GT, Clokie MRJ, Malik DJ. Microencapsulation of Clostridium difficile specific bacteriophages using microfluidic glass capillary devices for colon delivery using pH triggered release. PLoS One 2017; 12:e0186239. [PMID: 29023522 PMCID: PMC5638336 DOI: 10.1371/journal.pone.0186239] [Citation(s) in RCA: 45] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2017] [Accepted: 09/27/2017] [Indexed: 12/14/2022] Open
Abstract
The prevalence of pathogenic bacteria acquiring multidrug antibiotic resistance is a global health threat to mankind. This has motivated a renewed interest in developing alternatives to conventional antibiotics including bacteriophages (viruses) as therapeutic agents. The bacterium Clostridium difficile causes colon infection and is particularly difficult to treat with existing antibiotics; phage therapy may offer a viable alternative. The punitive environment within the gastrointestinal tract can inactivate orally delivered phages. C. difficile specific bacteriophage, myovirus CDKM9 was encapsulated in a pH responsive polymer (Eudragit® S100 with and without alginate) using a flow focussing glass microcapillary device. Highly monodispersed core-shell microparticles containing phages trapped within the particle core were produced by in situ polymer curing using 4-aminobenzoic acid dissolved in the oil phase. The size of the generated microparticles could be precisely controlled in the range 80 μm to 160 μm through design of the microfluidic device geometry and by varying flow rates of the dispersed and continuous phase. In contrast to free 'naked' phages, those encapsulated within the microparticles could withstand a 3 h exposure to simulated gastric fluid at pH 2 and then underwent a subsequent pH triggered burst release at pH 7. The significance of our research is in demonstrating that C. difficile specific phage can be formulated and encapsulated in highly uniform pH responsive microparticles using a microfluidic system. The microparticles were shown to afford significant protection to the encapsulated phage upon prolonged exposure to an acid solution mimicking the human stomach environment. Phage encapsulation and subsequent release kinetics revealed that the microparticles prepared using Eudragit® S100 formulations possess pH responsive characteristics with phage release triggered in an intestinal pH range suitable for therapeutic purposes. The results reported here provide proof-of-concept data supporting the suitability of our approach for colon targeted delivery of phages for therapeutic purposes.
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Affiliation(s)
- Gurinder K. Vinner
- Chemical Engineering Department, Loughborough University, Loughborough, United Kingdom
| | | | - Martha R. J. Clokie
- Department of Infection, Immunity and Inflammation, University of Leicester, Leicester, United Kingdom
| | - Danish J. Malik
- Chemical Engineering Department, Loughborough University, Loughborough, United Kingdom
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Di Cola E, Torbensen K, Clemente I, Rossi F, Ristori S, Abou-Hassan A. Lipid-Stabilized Water-Oil Interfaces Studied by Microfocusing Small-Angle X-ray Scattering. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2017; 33:9100-9105. [PMID: 28816051 DOI: 10.1021/acs.langmuir.7b02076] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Water-in-oil (w/o) simple emulsions are dispersed microconfined systems that find applications in many areas of advanced materials and biotechnology, such as the food industry, drug delivery, and cosmetics, to name but a few. In these systems, the structural and chemical properties of the boundary layer at the w/o interface are of paramount importance in determining functionality and stability. Recently, microfluidic methods have emerged as a valuable tool for fabricating monodisperse emulsion droplets. Because of the intrinsic flexibility of microfluidics, different interfaces can be obtained, and general principles governing their stability are needed to guide the experimental approach. Herein, we investigate the structural characteristics of the region encompassing the liquid/liquid (L/L) interface of w/o emulsions generated by a microfluidic device in the presence of phospholipid 1,2-dimyristoyl-sn-glycero-3-phosphocholine (DMPC) and other intercalating amphiphiles (dopants) using microfocused small-angle X-rays scattering (μ-SAXS). We show that phospholipids provide a stable and versatile boundary film of ∼100 μm whose basic units are swollen and uncorrelated DMPC bilayers. The internal arrangement of this interfacial film can be tuned by adding molecules with a different packing parameter, such as cholesterol, which is able to increase the stiffness of the lipid membranes and trigger interbilayer correlation.
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Affiliation(s)
- Emanuela Di Cola
- Laboratoire Interdisciplinaire de Physique, Université Grenoble-Alpes , 38402 Saint-Martin-d'Hères, France
| | - Kristian Torbensen
- Sorbonne Universités, UPMC Univ Paris 06 , UMR 8234, Laboratoire Physico-chimie des Electrolytes, Nanosystèmes InterfaciauX (PHENIX), 75252 Paris cedex 05, France
| | - Ilaria Clemente
- Department of Chemistry and Biology, University of Salerno , Fisciano, SA, Italy
| | - Federico Rossi
- Department of Chemistry & CSGI, University of Florence , 50019 Sesto Fiorentino, Italy
| | - Sandra Ristori
- Department of Chemistry and Biology, University of Salerno , Fisciano, SA, Italy
| | - Ali Abou-Hassan
- Sorbonne Universités, UPMC Univ Paris 06 , UMR 8234, Laboratoire Physico-chimie des Electrolytes, Nanosystèmes InterfaciauX (PHENIX), 75252 Paris cedex 05, France
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48
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The garlic ( A. sativum L. ) extracts food grade W 1 /O/W 2 emulsions prepared by homogenization and stirred cell membrane emulsification. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.02.006] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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49
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Serdaroğlu M, Nacak B, Karabıyıkoğlu M. Effects of Beef Fat Replacement with Gelled Emulsion Prepared with Olive Oil on Quality Parameters of Chicken Patties. Korean J Food Sci Anim Resour 2017; 37:376-384. [PMID: 28747823 PMCID: PMC5516064 DOI: 10.5851/kosfa.2017.37.3.376] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2017] [Revised: 03/28/2017] [Accepted: 03/30/2017] [Indexed: 11/06/2022] Open
Abstract
The objective of this study was to investigate the effect of using gelled emulsion (olive oil 46%, inulin 9%, gelatin 3%) as fat replacer on some quality parameters of chicken patties. For this purpose GE, prepared with olive oil, gelatin and inulin was replaced with beef fat at a level of 0%, 25%, 50%, 100% (C, G25, G50, G100). In this study syneresis, thermal stability, centrifuge and creaming stability of gelled emulsion were analyzed. Chemical composition, technological paramerers (cooking yield, water holding capacity, diameter reduction, fat and moisture retention) and textural and sensory properites were evaluated in comparision to control patties. High thermal stability was recorded in GE (93%), also creaming stability results showed that GE protected its stability without any turbidity and separation of the layer. The complete replacement of beef fat with GE showed detrimental effect on all investigated cooking characteristics except fat retention. Replacement of beef fat with GE at a level of 50% resulted similar cooking characteristics with C samples. Color parameters of samples were affected by GE addition, higher CIE b* values observed with respect to GE concentration. The presence of GE significantly affected textural behaviors of samples (p<0.05). Our results showed that GE prepared with inulin and olive oil is a viable fat replacer for the manufacture of chicken patty.
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Affiliation(s)
- Meltem Serdaroğlu
- Ege University, Engineering Faculty, Food Engineering Department, 35100 Bornova, İzmir, Turkey
| | - Berker Nacak
- Ege University, Engineering Faculty, Food Engineering Department, 35100 Bornova, İzmir, Turkey
| | - Merve Karabıyıkoğlu
- Ege University, Engineering Faculty, Food Engineering Department, 35100 Bornova, İzmir, Turkey
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50
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Duangkaew S, Mahisanunt B, Prichapan N, Klinkesorn U. Ethanol-in-oil emulsion (E/O) stabilized by polyglycerol polyricinoleate: A potential delivery system for ethanolic extract. J DISPER SCI TECHNOL 2017. [DOI: 10.1080/01932691.2017.1310654] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Sarayuth Duangkaew
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Chatuchak, Bangkok, Thailand
| | - Busakorn Mahisanunt
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Chatuchak, Bangkok, Thailand
| | - Nattapong Prichapan
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Chatuchak, Bangkok, Thailand
| | - Utai Klinkesorn
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Chatuchak, Bangkok, Thailand
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