1
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Blankart M, Hetzer B, Hinrichs J. Similar but not equal – a study on the foam stabilisation mechanism of mechanically whipped cream and aerosol whipping cream. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105562] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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2
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Sakellari GI, Zafeiri I, Batchelor H, Spyropoulos F. Solid lipid nanoparticles and nanostructured lipid carriers of dual functionality at emulsion interfaces. Part II: active carrying/delivery functionality. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.130787] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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3
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Sakellari GI, Zafeiri I, Batchelor H, Spyropoulos F. Solid lipid nanoparticles and nanostructured lipid carriers of dual functionality at emulsion interfaces. Part I: Pickering stabilisation functionality. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.130135] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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4
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Comparison between Quinoa and Quillaja saponins in the Formation, Stability and Digestibility of Astaxanthin-Canola Oil Emulsions. COLLOIDS AND INTERFACES 2022. [DOI: 10.3390/colloids6030043] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Saponins from Quillaja saponaria and Chenopodium quinoa were evaluated as natural emulsifiers in the formation of astaxanthin enriched canola oil emulsions. The aim of this study was to define the processing conditions for developing emulsions and to evaluate their physical stability against environmental conditions: pH (2–10), temperature (20–50 °C), ionic strength (0–500 mM NaCl), and storage (35 days at 25 °C), as well as their performance in an in vitro digestion model. The emulsions were characterized, evaluating their mean particle size, polydispersity index (PDI), and zeta potential. Oil-in-water (O/W) emulsions were effectively produced using 1% oil phase and 1% emulsifier (saponins). Emulsions were stable over a wide range of pH values (4–10), but exhibited particle aggregation at lower pH, salt conditions, and high temperatures. The emulsion stability index (ESI) remained above 80% after 35 days of storage. The results of our study suggest that saponins can be an effective alternative to synthetic emulsifiers.
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Keramat M, Kheynoor N, Golmakani MT. Oxidative stability of Pickering emulsions. Food Chem X 2022; 14:100279. [PMID: 35284815 PMCID: PMC8914557 DOI: 10.1016/j.fochx.2022.100279] [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: 10/14/2021] [Revised: 02/16/2022] [Accepted: 03/04/2022] [Indexed: 11/24/2022] Open
Abstract
Oxidative stability of O/W Pickering emulsions depends on their interfacial layer. Solid particles can reduce Pickering emulsion oxidation by creating a thick interface. Manipulating the charge of the interface can control Pickering emulsion oxidation. Adding antioxidants to solid particles can reduce oxidation in Pickering emulsions.
In recent years, Pickering emulsions have been the focus of growing interest because of their possible role as alternatives to conventional emulsions. Some reviews have investigated the physical stability of Pickering emulsions, but the oxidative stability of these emulsions remains largely unexplored. In this review, the oxidation mechanism and factors affecting lipid oxidation rates in Pickering emulsions are discussed. Then, different food-grade solid particles are evaluated for their ability to stabilize Pickering emulsions. Finally, several strategies are reviewed for improving the oxidative stability of Pickering emulsions. These strategies are based on efforts to manipulate the physical and chemical properties of the interfacial layer, increase the concentration of antioxidants at the interfacial layer through incorporating them into solid particles, cause oil droplets to crowd at high packing fractions, trap oil droplets in a gel network and increase the viscosity of the continuous phase.
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Do HV, Nguyen SK, Dao DN, Nguyen V. Influence of dextrose equivalent and storage temperature on food-grade rice bran oil-in-water Pickering emulsion stabilized by rice maltodextrins and sodium caseinate. J DISPER SCI TECHNOL 2022. [DOI: 10.1080/01932691.2022.2063881] [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)
- Ha V. Do
- Department of Chemical Engineering, Faculty of Chemical and Food Engineering, Nong Lam University, Ho Chi Minh City, Vietnam
| | - Sinh K. Nguyen
- Department of Chemical Engineering, Faculty of Chemical and Food Engineering, Nong Lam University, Ho Chi Minh City, Vietnam
| | - Duy N. Dao
- Department of Chemical Engineering, Faculty of Chemical and Food Engineering, Nong Lam University, Ho Chi Minh City, Vietnam
| | - Viet Nguyen
- Department of Chemical Engineering, Faculty of Chemical and Food Engineering, Nong Lam University, Ho Chi Minh City, Vietnam
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7
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Zheng R, Zhao T, Lin X, Chen Z, Li B, Zhang Y. Fabrication, characterization, and application of Pickering emulsion stabilized by tea ( Camellia sinensis (L.) O. Kuntze) waste microcrystalline cellulose. J DISPER SCI TECHNOL 2022. [DOI: 10.1080/01932691.2022.2063883] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2022]
Affiliation(s)
- Ruiting Zheng
- College of Food Science, South China Agricultural University, Guangzhou, China
| | - Tong Zhao
- College of Food Science, South China Agricultural University, Guangzhou, China
| | - Xiaorong Lin
- College of Food Science, South China Agricultural University, Guangzhou, China
| | - Zhongzheng Chen
- College of Food Science, South China Agricultural University, Guangzhou, China
| | - Bin Li
- College of Food Science, South China Agricultural University, Guangzhou, China
| | - Yuanyuan Zhang
- College of Food Science, South China Agricultural University, Guangzhou, China
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Formulation design, production and characterisation of solid lipid nanoparticles (SLN) and nanostructured lipid carriers (NLC) for the encapsulation of a model hydrophobic active. FOOD HYDROCOLLOIDS FOR HEALTH 2022; 1:None. [PMID: 35028634 PMCID: PMC8721956 DOI: 10.1016/j.fhfh.2021.100024] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 05/31/2021] [Revised: 08/05/2021] [Accepted: 08/20/2021] [Indexed: 01/02/2023]
Abstract
Lipid materials were chosen based on theoretical and experimental lipid screening. SLNs and NLCs with high curcumin loading were produced using the selected lipids. Nano-sized lipid particles fabricated by tuning the processing parameters. Lipid matrix component compatibility affects thermal properties as shown by DSC. Formation of distinct lipid structures in liquid lipid concentration-dependent manner.
Lipid nanoparticles have been widely investigated for their use as either carriers for poorly water soluble actives or as (Pickering) emulsion stabilisers. Recent studies have suggested that the fabrication of lipid nanostructures that can display both these performances concurrently, can enable the development of liquid formulations for multi-active encapsulation and release. Understanding the effects of different formulation variables on the microstructural attributes that underline both these functionalities is crucial in developing such lipid nanostructures. In this study, two types of lipid-based nanoparticles, solid lipid nanoparticles and nanostructured lipid carriers, were fabricated using varying formulation parameters, namely type of solid lipid, concentration of liquid lipid and type/concentration of surface active species. The impact of these formulation parameters on the size, thermal properties, encapsulation efficiency, loading capacity and long-term storage stability of the developed lipid systems, was studied. Preliminary lipid screening and processing conditions studies, focused on creating a suitable lipid host matrix of appropriate dimensions that could enable the high loading of a model hydrophobic active (curcumin). Informed by this, selected lipid nanostructures were then produced. These were characterised by encapsulation efficiency and loading capacity values as high as 99% and 5%, respectively, and particle dimensions within the desirable size range (100-200 nm) required to enable Pickering functionality. Compatibility between the lipid matrix components, and liquid lipid/active addition were shown to greatly influence the polymorphism/crystallinity of the fabricated particles, with the latter demonstrating a liquid lipid concentration-dependent behaviour. Successful long-term storage stability of up to 28 weeks was confirmed for certain formulations.
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9
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Koroleva MY, Yurtov EV. Pickering emulsions: properties, structure, using as colloidosomes and stimuli-responsive emulsions. RUSSIAN CHEMICAL REVIEWS 2022. [DOI: 10.1070/rcr5024] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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10
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Li G, Lee WJ, Tan CP, Lai OM, Wang Y, Qiu C. Tailored rigidity of W/O Pickering emulsions using diacylglycerol-based surface-active solid lipid nanoparticles. Food Funct 2021; 12:11732-11746. [PMID: 34698749 DOI: 10.1039/d1fo01883c] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Abstract
Pickering water-in-oil (W/O) emulsions were fabricated by using medium-long chain diacylglycerol (MLCD)-based solid lipid nanoparticles (SLNs) and the connection between the characteristics of the SLNs and the colloidal stability of the emulsions was established. Via melt-emulsification and ultrasonication, MLCD-based SLNs with particle sizes of 120-300 nm were obtained with or without other surfactants. The particle size of the SLNs was influenced by the chemical properties of the surfactants, and surfactants decreased the contact angle of SLNs at the oil-water interface. Gelation was observed in SLNs modified by sodium stearoyl lactylate and lecithin, whereas the addition of Tween 20 resulted in a homogeneous SLN solution. The adsorption of surfactants onto SLN surfaces caused the production of higher amounts of α crystals accompanied by delayed crystallization onset which contributed to the reduction of particle size, interfacial tension and oil wetting ability. The W/O emulsions with higher rigidity and physical stability can be obtained by varying surfactant types and by increasing SLN mass ratios to 60%, whereby more SLNs are adsorbed at the droplet surface as a Pickering stabilizer. This study provides useful insights for the development of diacylglycerol-based SLNs and Pickering W/O emulsions which have great potential for food, cosmetic and pharmaceutical applications.
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Affiliation(s)
- Guoyan Li
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China. .,Guangdong International Joint Research Center for Oilseed Biorefinery, Nutrition and Safety, Guangzhou 510632, China
| | - Wan Jun Lee
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China. .,Guangdong International Joint Research Center for Oilseed Biorefinery, Nutrition and Safety, Guangzhou 510632, China
| | - Chin Ping Tan
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43300 Selangor, Malaysia
| | - Oi Ming Lai
- Department of Bioprocess Technology, Faculty of Biotechnology & Biomolecular Sciences, Universiti Putra Malaysia, 43300 Selangor, Malaysia
| | - Yong Wang
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China. .,Guangdong International Joint Research Center for Oilseed Biorefinery, Nutrition and Safety, Guangzhou 510632, China
| | - Chaoying Qiu
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China. .,Guangdong International Joint Research Center for Oilseed Biorefinery, Nutrition and Safety, Guangzhou 510632, China
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11
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Pickering emulsions as a platform for structures design: cutting-edge strategies to engineer digestibility. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106645] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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12
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Biomolecule-based pickering food emulsions: Intrinsic components of food matrix, recent trends and prospects. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106303] [Citation(s) in RCA: 41] [Impact Index Per Article: 13.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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13
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García-Armenta E, Picos-Corrales LA, Gutiérrez-López GF, Gutiérrez-Dorado R, Perales-Sánchez JX, García-Pinilla S, Reynoso-García F, Martínez-Audelo JM, Armenta-Manjarrez MA. Preparation of surfactant-free emulsions using amaranth starch modified by reactive extrusion. Colloids Surf A Physicochem Eng Asp 2021. [DOI: 10.1016/j.colsurfa.2020.125550] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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14
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Spyropoulos F, Clarke C, Kurukji D, Norton IT, Taylor P. Emulsifiers of Pickering-like characteristics at fluid interfaces: Impact on oil-in-water emulsion stability and interfacial transfer rate kinetics for the release of a hydrophobic model active. Colloids Surf A Physicochem Eng Asp 2020. [DOI: 10.1016/j.colsurfa.2020.125413] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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15
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Dai H, Li Y, Ma L, Yu Y, Zhu H, Wang H, Liu T, Feng X, Tang M, Hu W, Zhang Y. Fabrication of cross-linked β-lactoglobulin nanoparticles as effective stabilizers for Pickering high internal phase emulsions. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106151] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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16
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Sakellari GI, Zafeiri I, Pawlik A, Kurukji D, Taylor P, Norton IT, Spyropoulos F. Independent co-delivery of model actives with different degrees of hydrophilicity from oil-in-water and water-in-oil emulsions stabilised by solid lipid particles via a Pickering mechanism: a-proof-of-principle study. J Colloid Interface Sci 2020; 587:644-649. [PMID: 33220956 DOI: 10.1016/j.jcis.2020.11.021] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2020] [Revised: 11/04/2020] [Accepted: 11/05/2020] [Indexed: 12/01/2022]
Abstract
HYPOTHESIS The development of vehicles for the co-encapsulation of actives with diverse characteristics and their subsequent controllable co-delivery is gaining increasing research interest. Predominantly centred around pharmaceutical applications, the majority of such co-delivery approaches have been focusing on solid formulations and less so on liquid-based systems. Simple emulsions can be designed to offer a liquid-based microstructural platform for the compartmentalised multi-delivery of actives. EXPERIMENTS In this work, solid lipid nanoparticle stabilised Pickering emulsions were used for the co-encapsulation/co-delivery of two model actives with different degrees of hydrophilicity. Lipid particles containing a model hydrophobic active were prepared in the presence of either Tween 20 or whey protein isolate, and were then used to stabilise water-in-oil or oil-in-water emulsions, containing a secondary model active within their dispersed phase. FINDINGS Solid lipid nanoparticles prepared with either type of emulsifier were able to provide stable emulsions. Release kinetic data fitting revealed that different co-delivery profiles can be achieved by controlling the surface properties of the lipid nanoparticles. The current proof-of-principle study presents preliminary data that confirm the potential of this approach to be utilised as a flexible liquid-based platform for the segregated co-encapsulation and independent co-release of different combinations of actives, either hydrophobic/hydrophilic or hydrophobic/hydrophobic, with diverse release profiles.
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Affiliation(s)
- Georgia I Sakellari
- School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham B15 2TT, UK.
| | - Ioanna Zafeiri
- School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham B15 2TT, UK
| | - Aleksandra Pawlik
- School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham B15 2TT, UK
| | - Daniel Kurukji
- School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham B15 2TT, UK
| | - Phil Taylor
- Formulation Technology Group, Syngenta Ltd, Jealott's Hill International Research Centre, Warfield, Bracknell RG42 6EY, UK
| | - Ian T Norton
- School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham B15 2TT, UK
| | - Fotis Spyropoulos
- School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham B15 2TT, UK
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17
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El-Aooiti M, de Vries A, Rousseau D. Displacement of interfacially-bound monoglyceride crystals in water-in-oil emulsions by a non-ionic surfactant. J Colloid Interface Sci 2020; 580:630-637. [PMID: 32712469 DOI: 10.1016/j.jcis.2020.06.106] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2020] [Revised: 06/23/2020] [Accepted: 06/24/2020] [Indexed: 10/23/2022]
Abstract
HYPOTHESIS Micron and nano-scale particles are increasingly used to stabilize water-in-oil (W/O) emulsions. Though remarkably stable, the resulting emulsions can be broken by adding low molecular weight surfactants that modify the wettability of the interfacially-adsorbed particles. EXPERIMENTS W/O emulsions were prepared using lipophilic crystals of the monoglyceride glycerol monostearate (GMS), followed by addition of sorbitan monooleate (SMO) at concentrations below and above its critical micelle concentration (CMC). Systematic measurements of interfacial tension and three-phase contact angles, as well as characterization of emulsion sedimentation and microstructure, were used to assess GMS crystal wettability and emulsion destabilization. FINDINGS GMS crystals formed shells around the dispersed droplets, resulting in emulsions stable against breakdown under quiescent conditions. With SMO concentrations added below CMC, emulsion stability was not significantly affected. At SMO concentrations above CMC, the integrity of the crystalline shell was markedly affected. Notably, the GMS crystals transitioned from preferential oil-wet to water-wet behavior, eventually leading to their diffusion into the droplets. Therefore, in-situ modification of particle wettability at the oil-water interface was responsible for emulsion breakdown. Findings from this study may provide a pathway for the design of particle-stabilized W/O emulsions with controllable breakdown properties for applications such as tailored release of aqueous bioactive compounds.
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Affiliation(s)
- Malek El-Aooiti
- Department of Chemistry and Biology, Ryerson University, Toronto, Ontario, Canada
| | - Auke de Vries
- Department of Chemistry and Biology, Ryerson University, Toronto, Ontario, Canada
| | - Dérick Rousseau
- Department of Chemistry and Biology, Ryerson University, Toronto, Ontario, Canada.
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18
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O/W emulsions stabilised by solid lipid particles: Understanding how the particles’ Pickering functionality can be retained post their dehydration and subsequent rehydration. Colloids Surf A Physicochem Eng Asp 2020. [DOI: 10.1016/j.colsurfa.2020.124916] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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19
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Ren Z, Chen Z, Zhang Y, Lin X, Li B. Characteristics and rheological behavior of Pickering emulsions stabilized by tea water-insoluble protein nanoparticles via high-pressure homogenization. Int J Biol Macromol 2020; 151:247-256. [DOI: 10.1016/j.ijbiomac.2020.02.090] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2019] [Revised: 01/31/2020] [Accepted: 02/10/2020] [Indexed: 01/01/2023]
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20
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Jafari SM, Sedaghat Doost A, Nikbakht Nasrabadi M, Boostani S, Van der Meeren P. Phytoparticles for the stabilization of Pickering emulsions in the formulation of novel food colloidal dispersions. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.02.008] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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21
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Double-induced se-enriched peanut protein nanoparticles preparation, characterization and stabilized food-grade pickering emulsions. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105308] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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22
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Lim H, Jo M, Ban C, Choi YJ. Interfacial and colloidal characterization of oil-in-water emulsions stabilized by interface-tunable solid lipid nanoparticles. Food Chem 2020; 306:125619. [DOI: 10.1016/j.foodchem.2019.125619] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2019] [Revised: 09/25/2019] [Accepted: 09/29/2019] [Indexed: 11/26/2022]
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23
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Naji-Tabasi S, Mahdian E, Arianfar A, Naji-Tabasi S. Nanoparticles fabrication of soy protein isolate and basil seed gum (Ocimum bacilicum L.) complex as pickering stabilizers in emulsions. J DISPER SCI TECHNOL 2020. [DOI: 10.1080/01932691.2019.1703736] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Affiliation(s)
- Sima Naji-Tabasi
- Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran
| | - Elham Mahdian
- Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran
| | - Akram Arianfar
- Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran
| | - Sara Naji-Tabasi
- Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
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24
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Novel food-grade Pickering emulsions stabilized by tea water-insoluble protein nanoparticles from tea residues. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.05.015] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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25
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Albert C, Beladjine M, Tsapis N, Fattal E, Agnely F, Huang N. Pickering emulsions: Preparation processes, key parameters governing their properties and potential for pharmaceutical applications. J Control Release 2019; 309:302-332. [DOI: 10.1016/j.jconrel.2019.07.003] [Citation(s) in RCA: 113] [Impact Index Per Article: 22.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2019] [Revised: 07/05/2019] [Accepted: 07/06/2019] [Indexed: 12/18/2022]
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26
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Chen XW, Ning XY, Zou Y, Liu X, Yang XQ. Multicompartment emulsion droplets for programmed release of hydrophobic cargoes. Food Funct 2019; 10:4522-4532. [PMID: 31355399 DOI: 10.1039/c9fo00558g] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Abstract
Delivery systems with multicompartmental structures that allow simultaneous delivery of several cargos are of great interest in both fundamental research and industrial applications. Here, we report a facile and easily scalable approach to fabricate multi-compartmentalized microdroplets for achieving programmed release of hydrophobic cargoes. Well-dispersed nanodroplets stabilized by natural Quillaja saponin served as an effective colloid stabilizer for fabricating microscale emulsion droplets with multicompartment architectures comprising many nanoscale droplets as a shell and single microscale core. Control of the number of nanodroplets allows accurate manipulation of the interface permeability for flexible and controllable release of volatile compounds (e.g., 2,3-butanedione, cis-3-hexen-1-ol, ethyl butyrate, d-limonene). More interestingly, the multicompartment microdroplets exhibited a higher flexibility for programmed release of different volatile compounds, as well as curcumin, during in vitro digestion by introducing cargos into the shell subcompartments or core microcompartment. The promising results highlight the power of this multi-compartmentalized system toward accessing a powerful platform for functional cargo delivery strategies.
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Affiliation(s)
- Xiao-Wei Chen
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Department of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China.
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Satapathy M, Quereshi D, Hanh Nguyen TT, Pani D, Mohanty B, Anis A, Maji S, Kim D, Sarkar P, Pal K. Preparation and characterization of cocoa butter and whey protein isolate based emulgels for pharmaceutical and probiotics delivery applications. J DISPER SCI TECHNOL 2019. [DOI: 10.1080/01932691.2019.1583577] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Monalisha Satapathy
- Department of Biotechnology and Medical Engineering, National Institute of Technology, Rourkela, India
| | - Dilshad Quereshi
- Department of Biotechnology and Medical Engineering, National Institute of Technology, Rourkela, India
| | - Thi Thanh Hanh Nguyen
- Department of International Agricultural Technology & Institute of Green Bioscience and Technology, Seoul National University, Seoul, Republic of Korea
| | | | | | - Arfat Anis
- Department of Chemical Engineering, King Saud University, Riyadh, Saudi Arabia
| | - Samarendra Maji
- Department of Chemistry and Research Institute, SRM Institute of Science and Technology (SRMIST), Kattankulathur, Chennai, India
| | - Doman Kim
- Department of International Agricultural Technology & Institute of Green Bioscience and Technology, Seoul National University, Seoul, Republic of Korea
| | - Preetam Sarkar
- Department of Food Process Engineering, National Institute of Technology, Rourkela, India
| | - Kunal Pal
- Department of Biotechnology and Medical Engineering, National Institute of Technology, Rourkela, India
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28
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Milsmann J, Oehlke K, Schrader K, Greiner R, Steffen-Heins A. Fate of edible solid lipid nanoparticles (SLN) in surfactant stabilized o/w emulsions. Part 1: Interplay of SLN and oil droplets. Colloids Surf A Physicochem Eng Asp 2018. [DOI: 10.1016/j.colsurfa.2017.05.073] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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29
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30
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da Silva TLT, Arellano DB, Martini S. Effect of Water Addition on Physical Properties of Emulsion Gels. FOOD BIOPHYS 2018. [DOI: 10.1007/s11483-018-9554-3] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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31
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Berton-Carabin CC, Sagis L, Schroën K. Formation, Structure, and Functionality of Interfacial Layers in Food Emulsions. Annu Rev Food Sci Technol 2018; 9:551-587. [DOI: 10.1146/annurev-food-030117-012405] [Citation(s) in RCA: 104] [Impact Index Per Article: 17.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
| | - Leonard Sagis
- Physics and Physical Chemistry of Foods, Wageningen University, 6708 WG Wageningen, The Netherlands
| | - Karin Schroën
- Food Process Engineering Group, Wageningen University, 6708 WG Wageningen, The Netherlands
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Wu X, Zhang L, Zhang X, Zhu Y, Wu Y, Li Y, Li B, Liu S, Zhao J, Ma Z. Ethyl cellulose nanodispersions as stabilizers for oil in water Pickering emulsions. Sci Rep 2017; 7:12079. [PMID: 28935939 PMCID: PMC5608756 DOI: 10.1038/s41598-017-12386-4] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2017] [Accepted: 09/07/2017] [Indexed: 12/22/2022] Open
Abstract
Ethyl cellulose (EC) nanodispersions have been prepared through a facile procedure, a process involved the dissolution of EC into ethanol, followed by dipping it in Xanthan Gum (XG) solution (0.1%, used as anti-solvent), and then removed the ethanol. The influences of preparation conditions on the structure and properties of the EC nanodispersions were investigated. The prepared EC nanodispersion had a negative surface potential, which contributed to its stabilization. The particle size of the nanodispersions could be controlled by changing the concentration of EC. Furthermore, the EC nanodispersions had a potential application for the stabilization of oil/water Pickering emulsion. The obtained Pickering emulsions showed high stability.
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Affiliation(s)
- Xia Wu
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan, 430074, China.,Jiangsu Province Biomass Energy and Materials Laboratory, Nanjing, 210042, China
| | - Li Zhang
- Department of Thoracic and Cardiovascular Surgery, Zhongnan Hospital of Wuhan University, Wuhan University, Wuhan, 430071, China
| | - Xingzhong Zhang
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan, 430074, China
| | - Ya Zhu
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan, 430074, China
| | - Yuehan Wu
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan, 430074, China
| | - Yan Li
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan, 430074, China
| | - Bin Li
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan, 430074, China
| | - Shilin Liu
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan, 430074, China.,Jiangsu Province Biomass Energy and Materials Laboratory, Nanjing, 210042, China
| | - Jinping Zhao
- Department of Thoracic and Cardiovascular Surgery, Zhongnan Hospital of Wuhan University, Wuhan University, Wuhan, 430071, China.
| | - Zhaocheng Ma
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan, 430074, China.
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Wang Q, Huang J, Hu C, Xia N, Li T, Xia Q. Stabilization of a non-aqueous self-double-emulsifying delivery system of rutin by fat crystals and nonionic surfactants: preparation and bioavailability study. Food Funct 2017. [PMID: 28640295 DOI: 10.1039/c7fo00439g] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Literature examples of non-aqueous Pickering emulsions stabilized by fat crystals are very rare. Moreover, the applications of rutin are limited due to its low solubility in both water and oils (less than 0.10 mg g-1 and 0.25 mg g-1, respectively). Thus, herein, we developed an optimum formulation of a non-aqueous self-double-emulsifying delivery system (SDEDS) containing rutin and evaluated its oral bioavailability. The new formulation stabilized by fat crystals (glycerol monostearate, GMS) and nonionic surfactants was prepared via a two-step emulsification process. The presence of a mixture of GMS crystals and nonionic surfactants effectively improves the stability of the emulsions. The non-aqueous SDEDS spontaneously forms oil-in-oil-in-water (O/O/W) double emulsions in the gastrointestinal environment with the inner oil phase mainly containing the active ingredients. It is stable at both 4 °C and 25 °C for 30 days and could enhance the dissolution properties of the active ingredients. Furthermore, the protection of rutin against digestion-mediated precipitation was observed when the formulation contained a high concentration of GMS crystals. The oral absolute bioavailability of rutin obtained from SDEDS (8.62%) is 1.76-fold higher than that of the actives suspension (4.90%). Thus, the non-aqueous SDEDS is an attractive candidate for the encapsulation of water-insoluble and simultaneously oil-insoluble nutrients (such as rutin) and for use in oral delivery applications.
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Affiliation(s)
- Qiang Wang
- School of Biological Science and Medical Engineering, State Key Laboratory of Bioelectronics, Southeast University, Nanjing 210096, China.
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Schröder A, Sprakel J, Schroën K, Berton-Carabin CC. Tailored microstructure of colloidal lipid particles for Pickering emulsions with tunable properties. SOFT MATTER 2017; 13:3190-3198. [PMID: 28397896 DOI: 10.1039/c6sm02432g] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Sub-micron colloidal lipid particles (CLPs) can successfully be used as Pickering stabilizers in oil-in-water (O/W) emulsions, leading to an enhanced physical stability compared to conventional emulsifier-stabilized emulsions. Varying the lipid solid-liquid ratio leads to particles with distinct nanostructure and morphology, resulting in tunable emulsion stabilization performance. Our CLPs are produced by hot high pressure homogenization of high melting point fats in water, and subsequent cooling to induce lipid crystallization. Lath-like tripalmitin and palm stearin CLPs form jammed, cohesive interfacial layers that prevent relaxation of emulsion droplets, and form a three-dimensional network in the continuous aqueous phase. CLPs consisting of a mixture of solid tripalmitin and liquid tricaprylin are polycrystalline platelet-like particles that form O/W emulsions with spherical and bridged droplets covered by a thin particle layer. Our results present a versatile approach to interfacial design that also opens up new perspectives for development of novel delivery systems for active ingredients.
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Affiliation(s)
- Anja Schröder
- Laboratory of Food Process Engineering, Wageningen University and Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands.
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36
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Zafeiri I, Norton JE, Smith P, Norton IT, Spyropoulos F. The role of surface active species in the fabrication and functionality of edible solid lipid particles. J Colloid Interface Sci 2017; 500:228-240. [PMID: 28411430 DOI: 10.1016/j.jcis.2017.03.085] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2016] [Revised: 03/17/2017] [Accepted: 03/20/2017] [Indexed: 11/17/2022]
Abstract
Lipid particles are very promising candidates for utilisation as Pickering stabilisers, and fabrication of these species has been attracting considerable academic and industrial research. Nonetheless, current understanding of these systems is hindered by the fact that, as a whole, studies reporting on the fabrication and Pickering utilisation of lipid particles vary significantly in processing conditions being utilised and formulation parameters considered. The present study investigates, under well-controlled processing and formulation conditions, the fabrication of edible lipid particles from two lipid sources in the presence of two different types of amphiphilic species (surfactant or protein) via melt-emulsification and subsequent crystallisation. Fabricated solid lipid particles were assessed in terms of their particle size, interfacial and thermal behaviour, as well as stability, as these microstructure attributes have established links to Pickering functionality. Lipid particle size and stability were controlled by the type and concentration of the used amphiphilic species (affecting the melt emulsification step) and the type of lipid source (influencing the crystallisation step). Interfacial behaviour was closely linked to the type and concentration of the surface active component used. Finally, the types of lipid and amphiphilic agents employed were found to affect lipid particle thermal behaviour the most.
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Affiliation(s)
- Ioanna Zafeiri
- School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham B15 2TT, UK.
| | - Jennifer E Norton
- School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham B15 2TT, UK
| | - Paul Smith
- Cargill, R&D Centre Europe, Havenstraat 84, B-1800 Vilvoorde, Belgium
| | - Ian T Norton
- School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham B15 2TT, UK
| | - Fotis Spyropoulos
- School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham B15 2TT, UK
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37
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Xiao J, Chen Y, Huang Q. Physicochemical properties of kafirin protein and its applications as building blocks of functional delivery systems. Food Funct 2017; 8:1402-1413. [DOI: 10.1039/c6fo01217e] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The unique physicochemical properties of kafirin highlight its potential as an attractive resource for gluten-free products and building blocks for functional delivery systems.
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Affiliation(s)
- Jie Xiao
- Department of Food Science
- College of Food Science
- South China Agricultural University
- Guangzhou 510640
- China
| | - Yunjiao Chen
- Department of Food Science
- College of Food Science
- South China Agricultural University
- Guangzhou 510640
- China
| | - Qingrong Huang
- Department of Food Science
- Rutgers
- The State University of New Jersey
- New Brunswick
- USA
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38
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Zafeiri I, Smith P, Norton IT, Spyropoulos F. Fabrication, characterisation and stability of oil-in-water emulsions stabilised by solid lipid particles: the role of particle characteristics and emulsion microstructure upon Pickering functionality. Food Funct 2017; 8:2583-2591. [DOI: 10.1039/c7fo00559h] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Emulsifier-mediated wettability of solid lipid particles promotes the Pickering functionality in oil-in-water emulsions.
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Affiliation(s)
- I. Zafeiri
- School of Chemical Engineering
- University of Birmingham
- Birmingham
- UK
| | - P. Smith
- Cargill
- R&D Centre Europe
- B-1800 Vilvoorde
- Belgium
| | - I. T. Norton
- School of Chemical Engineering
- University of Birmingham
- Birmingham
- UK
| | - F. Spyropoulos
- School of Chemical Engineering
- University of Birmingham
- Birmingham
- UK
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