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Tea polyphenols-OSA starch interaction and its impact on interface properties and oxidative stability of O/W emulsion. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108187] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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2
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Jiang X, Martens HJ, Shekarforoush E, Muhammed MK, Whitehead KA, Arneborg N, Risbo J. Multi-species colloidosomes by surface-modified lactic acid bacteria with enhanced aggregation properties. J Colloid Interface Sci 2022; 622:503-514. [DOI: 10.1016/j.jcis.2022.04.136] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2022] [Revised: 04/11/2022] [Accepted: 04/23/2022] [Indexed: 10/18/2022]
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3
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Effects of Different Amounts of Corn Silk Polysaccharide on the Structure and Function of Peanut Protein Isolate Glycosylation Products. Foods 2022; 11:foods11152214. [PMID: 35892799 PMCID: PMC9330836 DOI: 10.3390/foods11152214] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2022] [Revised: 07/17/2022] [Accepted: 07/19/2022] [Indexed: 11/17/2022] Open
Abstract
Covalent complexes of peanut protein isolate (PPI) and corn silk polysaccharide (CSP) (PPI-CSP) were prepared using an ultrasonic-assisted moist heat method to improve the functional properties of peanut protein isolate. The properties of the complexes were affected by the level of corn silk polysaccharide. By increasing the polysaccharide addition, the grafting degree first increased, and then tended to be flat (the highest was 38.85%); the foaming, foam stability, and solubility were also significantly improved. In a neutral buffer, the solubility of the sample with a protein/polysaccharide ratio of 2:1 was 73.69%, which was 1.61 times higher than that of PPI. As compared with PPI, the complexes had higher thermal stability and lower surface hydrophobicity. High addition of CSP could made the secondary structure of PPI change from ordered α-helix to disordered β-sheet, β-turn, and random coil structure, and the complex conformation become more flexible and loose. The results of multiple light scattering showed that the composite solution exhibited high stability, which could be beneficial to industrial processing, storage, and transportation. Therefore, the functional properties of peanut protein isolate glycosylation products could be regulated by controlling the amount of polysaccharide added.
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4
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Nanotechnology in aquaculture: Applications, perspectives and regulatory challenges. AQUACULTURE AND FISHERIES 2022. [DOI: 10.1016/j.aaf.2021.12.006] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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5
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Ruan S, Tang J, Qin Y, Wang J, Yan T, Zhou J, Gao D, Xu E, Liu D. Mechanical force-induced dispersion of starch nanoparticles and nanoemulsion: Size control, dispersion behaviour, and emulsified stability. Carbohydr Polym 2022; 275:118711. [PMID: 34742436 DOI: 10.1016/j.carbpol.2021.118711] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2021] [Revised: 09/24/2021] [Accepted: 09/24/2021] [Indexed: 12/14/2022]
Abstract
High amylose starch nanoparticles (HS-SNPs) were rapidly synthesised by high-speed circumferential force of homogenisation (3000 and 15,000 rpm) during nanoprecipitation. Morphology and dynamic light scattering analyses showed that HS-SNPs fabricated by stronger circumferential shearing were excellent stabilisers in smaller sizes (20-50 nm). Their aggregates were liable to separate in the aqueous phase with the nano effect under either homogenisation over 6 min or ultrasonication in 2 min. SNP-based nanoemulsion (<200 nm) of high-water fraction was achieved, though the high hydrophilicity of the SNPs were identified by the contact angle. For homogenisation (with 100-2000 nm emulsion size), only time prolongation led to a better dispersion of SNP aggregates. Ultrasonication with periodic cavitation could disintegrate SNP aggregates into micro-aggregates for a stable emulsion system in a short period. In contrast, long-term ultrasound caused simultaneous re-agglomeration and solubilisation of the SNPs, leading to weakened interface barriers and decreased storage stability.
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Affiliation(s)
- Shaolong Ruan
- College of Biosystems Engineering and Food Science, State Key Laboratory of Fluid Power and Mechatronic Systems, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; School of Mechanical and Energy Engineering, NingboTech University, Ningbo 315100, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Junyu Tang
- College of Biosystems Engineering and Food Science, State Key Laboratory of Fluid Power and Mechatronic Systems, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; School of Mechanical and Energy Engineering, NingboTech University, Ningbo 315100, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Yu Qin
- College of Biosystems Engineering and Food Science, State Key Laboratory of Fluid Power and Mechatronic Systems, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; School of Mechanical and Energy Engineering, NingboTech University, Ningbo 315100, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Jingyi Wang
- College of Biosystems Engineering and Food Science, State Key Laboratory of Fluid Power and Mechatronic Systems, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Tianyi Yan
- College of Biosystems Engineering and Food Science, State Key Laboratory of Fluid Power and Mechatronic Systems, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Jianwei Zhou
- School of Mechanical and Energy Engineering, NingboTech University, Ningbo 315100, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - De Gao
- School of Mechanical and Energy Engineering, NingboTech University, Ningbo 315100, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Enbo Xu
- College of Biosystems Engineering and Food Science, State Key Laboratory of Fluid Power and Mechatronic Systems, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China.
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, State Key Laboratory of Fluid Power and Mechatronic Systems, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
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6
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Zailani MA, Kamilah H, Husaini A, Awang Seruji AZR, Sarbini SR. Functional and digestibility properties of sago (Metroxylon sagu) starch modified by microwave heat treatment. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107042] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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7
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Glasing J, Cazotti JC, Fritz AT, Szych LS, Fakim D, Smeets NMB, Cunningham MF. Starch nanoparticles as
Pickering
emulsifiers in miniemulsion polymerization of styrene. CAN J CHEM ENG 2021. [DOI: 10.1002/cjce.24326] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Joe Glasing
- Department of Chemical Engineering Queen's University Kingston Ontario Canada
| | - Jaime C. Cazotti
- Department of Chemical Engineering Queen's University Kingston Ontario Canada
| | - Alexander T. Fritz
- Department of Chemical Engineering Queen's University Kingston Ontario Canada
| | - Lilian S. Szych
- Department of Chemical Engineering Queen's University Kingston Ontario Canada
| | - Djalal Fakim
- Department of Chemical Engineering Queen's University Kingston Ontario Canada
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8
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Zhang H, Chen H, Jiang S, Kang X. A Novel Functional Emulsifier Prepared with Modified Cassava Amylose with Octenyl Succinic Anhydride and Quercetin: Preparation and Application in the Pickering Emulsion. Molecules 2021; 26:molecules26226884. [PMID: 34833973 PMCID: PMC8620962 DOI: 10.3390/molecules26226884] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2021] [Revised: 11/03/2021] [Accepted: 11/08/2021] [Indexed: 11/16/2022] Open
Abstract
An emulsifier with a targeted antioxidant effect was prepared using the inclusion complexes of octenyl succinic anhydride (OSA)-modified cassava amylose (CA) and quercetin (Q). The designed emulsifier, a carbohydrate polymer-flavonoid complex, exhibited both amphiphilic and antioxidant properties. To investigate the physical and oxidation stabilities of the prepared emulsion, three types of emulsions were prepared: primary emulsions stabilized by enzyme-modified starch, secondary emulsions stabilized by OSA-CA, and tertiary emulsions stabilized by Q-encapsulated complexes (OSA-CA/Q). The structural characteristics of CA, OSA-CA, and OSA-CA/Q were investigated by scanning electron microscopy, Fourier transform infrared spectrometry, and small-angle X-ray scattering analysis. The stabilities of the emulsions were evaluated based on their particle size distribution, zeta potential, creaming stability, and peroxide value. The results showed that the secondary and tertiary emulsions exhibited a relatively narrower particle size distribution than the primary emulsions, but the particle size distribution of the tertiary emulsions was the narrowest (10.42 μm). Moreover, the secondary and tertiary emulsions had lower delamination indices than the primary emulsions after 7 days of storage. The results obtained from the antioxidant experiments indicated that OSA-CA/Q exhibited good oxidation stability for application in emulsion systems.
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Affiliation(s)
- Hailing Zhang
- College of Life Sciences, Yantai University, 30 Qingquan Road, Yantai 264005, China;
| | - Haiming Chen
- Maritime Academy, Hainan Vocational University of Science and Technology, 18 Qingshan Road, Haikou 571126, China
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province of China, Hainan University, 58 People Road, Haikou 570228, China;
- Correspondence: or (H.C.); (X.K.); Tel./Fax: +86-0898-6625-6495 (H.C. & X.K.)
| | - Shan Jiang
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province of China, Hainan University, 58 People Road, Haikou 570228, China;
| | - Xiaoning Kang
- Haikou Key Laboratory of Areca Processing and Research, Hainan Academy of Agricultural Sciences, 14 Xingdan Road, Haikou 571100, China
- Correspondence: or (H.C.); (X.K.); Tel./Fax: +86-0898-6625-6495 (H.C. & X.K.)
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9
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Díaz-Ruiz R, Valdeón I, Álvarez JR, Matos M, Gutiérrez G. Simultaneous encapsulation of trans-resveratrol and vitamin D 3 in highly concentrated double emulsions. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:3654-3664. [PMID: 33280118 DOI: 10.1002/jsfa.10995] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/21/2020] [Revised: 11/19/2020] [Accepted: 12/05/2020] [Indexed: 06/12/2023]
Abstract
BACKGROUND Encapsulation of biocompounds is essential to protect them from environmental factors that could enhance their oxidation or cause them to lose their beneficial properties due to extreme photosensitivity, among other factors. The main goal of this work was to study the feasibility of preparing concentrated double emulsions with a high loading capacity containing simultaneously trans-resveratrol (RSV) and vitamin D3 (VitD3 ). Such emulsions could be used for food fortification or pharmaceutical formulations or as vehicles for targeted controlled release. RESULTS In order to achieve large concentrations of the encapsulated compounds, all the double emulsions were formulated using a W1 /O in W2 ratio of 80/20, while the ratios tested for W1 in O where 20/80 and 30/70. All the emulsions were characterized by droplet size, morphology, colloidal stability and encapsulation efficiency (EE) over a period of 6 weeks. VitD3 and RSV concentration were determined by a technique based on reverse-phase high-performance liquid chromatography. The viability of preparing concentrated W1 /O/W2 emulsions containing both biocompounds has been demonstrated with satisfactory results. Initial RSV concentrations in the concentrated double emulsions formulated varied from 5.0 to 8.3 mg L-1 , while for VitD3 values of 28-32 mg L-1 were obtained. The presence of VitD3 retarded RSV release in the formulated emulsions. It was observed that after 1 week of storage RSV EE increased around 10-50% when VitD3 was simultaneously encapsulated. CONCLUSION Simultaneous encapsulation of RSV and VitD3 was possible in high internal phase emulsions. The emulsions presented high colloidal stability, being suitable for food fortification applications. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Rocío Díaz-Ruiz
- Department of Chemical and Environmental Engineering, University of Oviedo, Oviedo, Spain
- Instituto Universitario de Biotecnología de Asturias, University of Oviedo, Spain
| | - Irene Valdeón
- Department of Chemical and Environmental Engineering, University of Oviedo, Oviedo, Spain
| | - José Ramón Álvarez
- Department of Chemical and Environmental Engineering, University of Oviedo, Oviedo, Spain
| | - María Matos
- Department of Chemical and Environmental Engineering, University of Oviedo, Oviedo, Spain
- Instituto Universitario de Biotecnología de Asturias, University of Oviedo, Spain
| | - Gemma Gutiérrez
- Department of Chemical and Environmental Engineering, University of Oviedo, Oviedo, Spain
- Instituto Universitario de Biotecnología de Asturias, University of Oviedo, Spain
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10
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Espinosa-Sandoval L, Ochoa-Martínez C, Ayala-Aponte A, Pastrana L, Gonçalves C, Cerqueira MA. Polysaccharide-Based Multilayer Nano-Emulsions Loaded with Oregano Oil: Production, Characterization, and In Vitro Digestion Assessment. NANOMATERIALS (BASEL, SWITZERLAND) 2021; 11:878. [PMID: 33808246 PMCID: PMC8067034 DOI: 10.3390/nano11040878] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/02/2021] [Revised: 03/21/2021] [Accepted: 03/24/2021] [Indexed: 12/21/2022]
Abstract
The food industry has increased its interest in using "consumer-friendly" and natural ingredients to produce food products. In the case of emulsifiers, one of the possibilities is to use biopolymers with emulsification capacity, such as octenyl succinic anhydride modified starch, which can be used in combination with other polysaccharides, such as chitosan and carboxymethylcellulose, in order to improve the capacity to protect bioactive compounds. In this work, multilayer nano-emulsion systems loaded with oregano essential oil were produced by high energy methods and characterized. The process optimization was carried out based on the evaluation of particle size, polydispersity index, and zeta potential. Optimal conditions were achieved for one-layer nano-emulsions resulting in particle size and zeta potential of 180 nm and -42 mV, two layers (after chitosan addition) at 226 nm and 35 mV, and three layers (after carboxymethylcellulose addition) of 265 nm and -1 mV, respectively. The encapsulation efficiency of oregano essential oil within nano-emulsions was 97.1%. Stability was evaluated up to 21 days at 4 and 20 °C. The three layers nano-emulsion demonstrated to be an efficient delivery system of oregano essential oil, making 40% of the initial oregano essential oil available versus 13% obtained for oregano essential oil in oil, after exposure to simulated digestive conditions.
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Affiliation(s)
- Luz Espinosa-Sandoval
- School of Food Engineering, Universidad del Valle, 76001 Cali, Colombia; (L.E.-S.); (C.O.-M.); (A.A.-A.)
| | - Claudia Ochoa-Martínez
- School of Food Engineering, Universidad del Valle, 76001 Cali, Colombia; (L.E.-S.); (C.O.-M.); (A.A.-A.)
| | - Alfredo Ayala-Aponte
- School of Food Engineering, Universidad del Valle, 76001 Cali, Colombia; (L.E.-S.); (C.O.-M.); (A.A.-A.)
| | - Lorenzo Pastrana
- International Iberian Nanotechnology Laboratory, Av. Mestre José Veiga, 4715-330 Braga, Portugal; (L.P.); (M.A.C.)
| | - Catarina Gonçalves
- International Iberian Nanotechnology Laboratory, Av. Mestre José Veiga, 4715-330 Braga, Portugal; (L.P.); (M.A.C.)
| | - Miguel A. Cerqueira
- International Iberian Nanotechnology Laboratory, Av. Mestre José Veiga, 4715-330 Braga, Portugal; (L.P.); (M.A.C.)
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11
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Matos M, Marefati A, Barrero P, Rayner M, Gutiérrez G. Resveratrol loaded Pickering emulsions stabilized by OSA modified rice starch granules. Food Res Int 2021; 139:109837. [PMID: 33509462 DOI: 10.1016/j.foodres.2020.109837] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2020] [Revised: 10/17/2020] [Accepted: 10/18/2020] [Indexed: 02/02/2023]
Abstract
Resveratrol is a photosensitive, bioactive molecule which has received increasing research interest during the past decade for its antioxidant properties. However, it has low solubility in water or common triglyceride oils. Resveratrol solubilization in oil can only be achieved in essential oils, such as flavour oils, but the stability of emulsions produced with this type of oils is low as they are prone to creaming phenomena and Oswald ripening. In this study, resveratrol was first dissolved in orange oil which was mixed into a medium-chain triglyceride (Miglyol) at different ratios and used as the internal phase of oil-in-water emulsions (O/W). The emulsions were stabilized by octenyl succinic anhydride (OSA) modified rice starch granules using two different ratios of starch particle:oil to study the influence of interfacial coverage on the final emulsion droplet size and emulsion stability. The results of this study indicated that stable Pickering emulsions could be prepared using OSA-modified rice starch granules even at partial coverage conditions. Emulsions prepared at an oil fraction of 0.5 using 30% v/v mixture of orange oil in Miglyol as the dispersed phase seemed to be an appropriate resveratrol carrier system, obtaining encapsulation efficiency values close to 90% which results in emulsions with a resveratrol concentration of 8.45 mg/L. Hence, the emulsions prepared are suitable for food fortification applications.
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Affiliation(s)
- M Matos
- Department of Chemical and Environmental Engineering, University of Oviedo, Julián Clavería 8, 33006 Oviedo, Spain
| | - A Marefati
- Department of Food Technology, Engineering, and Nutrition, Lund University, P.O. Box 124, SE 221 00 Lund, Sweden
| | - P Barrero
- Department of Chemical and Environmental Engineering, University of Oviedo, Julián Clavería 8, 33006 Oviedo, Spain
| | - M Rayner
- Department of Food Technology, Engineering, and Nutrition, Lund University, P.O. Box 124, SE 221 00 Lund, Sweden
| | - G Gutiérrez
- Department of Chemical and Environmental Engineering, University of Oviedo, Julián Clavería 8, 33006 Oviedo, Spain.
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12
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Characterization and stability of short-chain fatty acids modified starch Pickering emulsions. Carbohydr Polym 2020; 240:116264. [DOI: 10.1016/j.carbpol.2020.116264] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2020] [Revised: 03/31/2020] [Accepted: 04/05/2020] [Indexed: 11/21/2022]
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13
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14
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Díaz-Ruiz R, Martínez-Rey L, Laca A, Álvarez JR, Gutiérrez G, Matos M. Enhancing trans-Resveratrol loading capacity by forcing W 1/O/W 2 emulsions up to its colloidal stability limit. Colloids Surf B Biointerfaces 2020; 193:111130. [PMID: 32450506 DOI: 10.1016/j.colsurfb.2020.111130] [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: 03/12/2020] [Revised: 05/06/2020] [Accepted: 05/11/2020] [Indexed: 02/06/2023]
Abstract
Trans-Resveratrol (3, 5, 4'-trihydroxystilbene) is a naturally occurring polyphenol easily oxidizable and extremely photosensitive with a short biological half-life that must be encapsulated to maintain its beneficial properties on the human body. The aim of this work is to increase the amount of resveratrol encapsulated using concentrated double water-in-oil-in-water (W1/O/W2) emulsions, making these systems more interesting as ingredient for functional food products and/or pharmaceutical formulations. The concentration of the inner emulsion (W1/O) for several external (W1O/W2) ratios was optimized in terms of encapsulation efficiency (EE), colloidal stability and rheological behaviour. W1/O emulsions formulated with ratios of 30/70 and 40/60 were used to obtain double emulsions (with ratios of 20/80 up to 80/20 of W1O/W2). Trans-Resveratrol EE increased up to 90 % when the most concentrated double emulsions were prepared for both W1/O ratios tested. The maximum resveratrol concentrations on double emulsions were 10.8 mg/L and 14.4 mg/L when 30/70 and 40/60 of W1/O ratios were used, respectively. However, longer time stability was found for double high internal phase emulsions (W1O/W2) with a ratio of 30/70 of W1/O. The double emulsion formulated with a 80/20 W1O/W2 volumetric ratio together with 30/70 of W1/O seems suitable to be used as ingredient for pharmaceutical and food devices/products due to its high colloidal stability, clearly pseudoplastic and elastic behaviour, high EE and large trans-Resveratrol carrier capacity.
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Affiliation(s)
- Rocío Díaz-Ruiz
- Department of Chemical and Environmental Engineering, University of Oviedo, Julián Clavería 8, 33006 Oviedo, Spain.
| | - Lemuel Martínez-Rey
- Department of Chemical and Environmental Engineering, University of Oviedo, Julián Clavería 8, 33006 Oviedo, Spain.
| | - Amanda Laca
- Department of Chemical and Environmental Engineering, University of Oviedo, Julián Clavería 8, 33006 Oviedo, Spain.
| | - José Ramón Álvarez
- Department of Chemical and Environmental Engineering, University of Oviedo, Julián Clavería 8, 33006 Oviedo, Spain.
| | - Gemma Gutiérrez
- Department of Chemical and Environmental Engineering, University of Oviedo, Julián Clavería 8, 33006 Oviedo, Spain.
| | - María Matos
- Department of Chemical and Environmental Engineering, University of Oviedo, Julián Clavería 8, 33006 Oviedo, Spain.
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15
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Li X, Hai YW, Ma D, Chen J, Banwell MG, Lan P. Fatty acid ester surfactants derived from raffinose: Synthesis, characterization and structure-property profiles. J Colloid Interface Sci 2019; 556:616-627. [DOI: 10.1016/j.jcis.2019.08.070] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2019] [Revised: 08/18/2019] [Accepted: 08/19/2019] [Indexed: 01/15/2023]
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16
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Amylose Inclusion Complexes as Emulsifiers for Garlic and Asafoetida Essential Oils for Mosquito Control. INSECTS 2019; 10:insects10100337. [PMID: 31614606 PMCID: PMC6835272 DOI: 10.3390/insects10100337] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/05/2019] [Revised: 09/20/2019] [Accepted: 10/08/2019] [Indexed: 01/24/2023]
Abstract
Although the insecticidal properties of some plant essential oils are well-documented, their use in integrated pest and vector management is complicated by their high volatility, low thermal stability, high sensitivity to oxidation, and low solubility in water. We investigated the use of bio-based N-1-hexadecylammonium chloride and sodium palmitate amylose inclusion complexes as emulsifiers for two essential oils, garlic and asafoetida, known to be highly toxic to mosquito larvae. Four emulsions of each essential oil based on amylose hexadecylammonium chloride and amylose sodium palmitate inclusion complexes were evaluated for their toxicity against Aedes aegypti L. larvae relative to bulk essential oils. All emulsions were significantly more toxic than the bulk essential oil with the lethal dosage ratios ranging from 1.09-1.30 relative to bulk essential oil. Droplet numbers ranged from 1.11 × 109 to 9.55 × 109 per mL and did not change significantly after a 6-month storage period. These findings demonstrated that amylose inclusion complexes enhanced the toxicity of essential oils and could be used to develop new essential oil based larvicides for use in integrated vector management.
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17
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Yulianingsih R, Gohtani S. Dispersion characteristics of pregelatinized waxy rice starch and its performance as an emulsifier for oil-in-water emulsions: Effect of gelatinization temperature and starch concentration. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.12.013] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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18
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Tong F, Deng L, Sun R, Zhong G. Effect of octenyl succinic anhydride starch ester by semi-dry method with vacuum-microwave assistant. Int J Biol Macromol 2019; 141:1128-1136. [PMID: 31479674 DOI: 10.1016/j.ijbiomac.2019.08.157] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2019] [Revised: 08/13/2019] [Accepted: 08/17/2019] [Indexed: 11/27/2022]
Abstract
Corn starch was esterified with octenyl succinic anhydride (OSA), in which semidry method assisted with vacuum-microwave treatment was used under the alkalescent condition. The effect of vacuum treatment on esterification was studied. The products were characterized by Fourier transform infrared (FT-IR) spectroscopy, 1H nuclear magnetic resonance (NMR), scanning electron microscopy (SEM) and X-ray diffraction. And the emulsifying properties were investigated with the emulsifying capacity (EC), emulsion droplet size and confocal laser scanning microscopy (CLSM). The degree of substitution (DS) of OSA starch increased significantly (ρ < 0.05) assisted by the vacuum-microwave treatment with the same dosage of reactant compared with the microwave only. The results confirmed the formation of OSA starch prepared by the method, all reactions occurred mainly on the surface of granules, and had no significant effect on the starch crystallinity. The OSA starch was a good polymeric surfactant with good abilities both in hydrophilic and lipophilic. The emulsifying capacity, degree of substitution of the OSA starch prepared by the method attractively showed vast potential for scale production.
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Affiliation(s)
- Fang Tong
- College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Liling Deng
- College of Food Science, Southwest University, Chongqing 400715, PR China; Chongqing Institute of Biotechnology Co. Ltd., Chongqing 401121, PR China
| | - Rui Sun
- College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Geng Zhong
- College of Food Science, Southwest University, Chongqing 400715, PR China.
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Hay WT, Fanta GF, Felker FC, Peterson SC, Skory CD, Hojilla-Evangelista MP, Biresaw G, Selling GW. Emulsification properties of amylose-fatty sodium salt inclusion complexes. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.12.038] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Lin D, Zhou W, Yang Z, Zhong Y, Xing B, Wu Z, Chen H, Wu D, Zhang Q, Qin W, Li S. Study on physicochemical properties, digestive properties and application of acetylated starch in noodles. Int J Biol Macromol 2019; 128:948-956. [DOI: 10.1016/j.ijbiomac.2019.01.176] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2018] [Revised: 01/12/2019] [Accepted: 01/28/2019] [Indexed: 12/17/2022]
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21
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Liu W, Li Y, Goff HD, Nsor-Atindana J, Ma J, Zhong F. Interfacial Activity and Self-Assembly Behavior of Dissolved and Granular Octenyl Succinate Anhydride Starches. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2019; 35:4702-4709. [PMID: 30829488 DOI: 10.1021/acs.langmuir.9b00069] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
The mechanisms of granular octenyl succinate anhydride (GOSA) and dissolved OSA (DOSA) starches in emulsion stabilization were investigated. In general, DOSA starch offered better emulsification activity by generating greater ζ-potential, lower particle size as well as long-term stability in comparison to GOSA starch of close degree of substitution (DS). A compact interface in DOSA starches was determined, resulting from an increased surface loading value of 2.37 mg/m2 in comparison to that of GOSA of 1.6 mg/m2. Additionally, the irreversibly adsorbed and predominantly elastic interface of both DOSA and GOSA starches indicated that the DOSA starch may be a Pickering emulsifier rather than a biopolymer surfactant. This assumption was confirmed by transmission electron microscopy. Spherical micelles with average diameters of 100 nm were observed above the critical micelle concentration of 1 mg/mL. Moreover, samples G28 (representing DS of 0.028), D28, G16, and D16 could reach equilibrium interfacial tensions of 19.4, 16.5, 20.0, and 19.3 mN/m, respectively. However, due to the misleading contact angle as a result of rough surfaces and nonignorable gravity of GOSA starch, the energy escape equation failed to be employed in this study.
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Affiliation(s)
- Wei Liu
- State Key Laboratory of Food Science and Technology , Jiangnan University , Wuxi 214122 , China
- School of Food Science and Technology , Jiangnan University , Wuxi 214122 , China
| | - Yue Li
- State Key Laboratory of Food Science and Technology , Jiangnan University , Wuxi 214122 , China
- School of Food Science and Technology , Jiangnan University , Wuxi 214122 , China
| | - H Douglas Goff
- Department of Food Science , University of Guelph , Guelph , Ontario N1G 2W1 , Canada
| | - John Nsor-Atindana
- State Key Laboratory of Food Science and Technology , Jiangnan University , Wuxi 214122 , China
- School of Food Science and Technology , Jiangnan University , Wuxi 214122 , China
| | - Jianguo Ma
- State Key Laboratory of Food Science and Technology , Jiangnan University , Wuxi 214122 , China
- School of Food Science and Technology , Jiangnan University , Wuxi 214122 , China
| | - Fang Zhong
- State Key Laboratory of Food Science and Technology , Jiangnan University , Wuxi 214122 , China
- School of Food Science and Technology , Jiangnan University , Wuxi 214122 , China
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Saari H, Rayner M, Wahlgren M. Effects of starch granules differing in size and morphology from different botanical sources and their mixtures on the characteristics of Pickering emulsions. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.11.063] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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23
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Jiang X, Yucel Falco C, Dalby KN, Siegumfeldt H, Arneborg N, Risbo J. Surface engineered bacteria as Pickering stabilizers for foams and emulsions. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.10.044] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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A comparison of emulsion stability for different OSA-modified waxy maize emulsifiers: Granules, dissolved starch, and non-solvent precipitates. PLoS One 2019; 14:e0210690. [PMID: 30726246 PMCID: PMC6364883 DOI: 10.1371/journal.pone.0210690] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2017] [Accepted: 01/01/2019] [Indexed: 11/19/2022] Open
Abstract
This work investigates the stability of emulsions prepared by using octenyl succinic anhydride (OSA)-modified waxy maize starch in the form of granules, dissolved starch, and non-solvent precipitated starch as Pickering emulsion stabilisers. The aim of this study was to investigate the effects of different forms of starches on the stability of emulsion using light microscopy, light scattering, and static multiple light scattering. All starch samples were hydrophobically modified with 3% (w/w) n-octenyl succinyl anhydride (OSA). Starch polymer solutions were prepared by dissolving OSA- modified starch in water in an autoclave at 140°C. Non-solvent precipitates were obtained through ethanol precipitation of dissolved waxy maize. The stability of the oil/water emulsions were different for the three forms of starches used. The granule-based emulsions were unstable, with only a small proportion of the granules adsorbed onto oil droplets, as viewed under a light microscope. The emulsions were observed to cream after 2 hours. The dissolved starch and non-solvent precipitate-based emulsions were stable towards creaming for months, and they had almost 100% emulsifying index (EI = 1) by visual observation and EI ~ 0.9 by multiple light scattering measurements. The results from light microscopy and multiple light scattering measurements indicated the occurrence of coalescence for all three types of emulsions. The coalescence was fastest within days for the granule stabilised system while it was slower both for the dissolved starch and non-solvent precipitate-based emulsions. The latter demonstrated the least degree of coalescence over time. Thus, it was concluded that differences in starch particle size and molecular structure influenced the emulsion droplet size and stability. A decreased particle size correlates to a decrease in droplet size, thus increasing stabilisation against creaming. However, stability towards coalescence was low for the large granules but was best for the non-solvent precipitate starch indicating that there is a window of optimal particle size for stability. Thus, best emulsifying properties were obtained with the non-solvent precipitates (~ 120 nm particle size) where the emulsions remained stable after one year of storage. In conclusion, this study illustrated the potentiality of non-solvent precipitated starch as emulsion stabilizers.
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Liu W, Li Y, Chen M, Xu F, Zhong F. Stabilizing Oil-in-Water Emulsion with Amorphous and Granular Octenyl Succinic Anhydride Modified Starches. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:9301-9308. [PMID: 30110541 DOI: 10.1021/acs.jafc.8b02733] [Citation(s) in RCA: 37] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
The effects of pre-gelatinization on the capacity of amorphous and granular octenyl succinic anhydride (OSA) starches as an emulsifier were compared. The full loss of the granular structure after gelatinization were confirmed by X-ray scattering measurements. The particle size of the emulsions prepared by granular starches with the degree of substitution of 0.021 and 0.045 was 717.8 and 391.5 nm, respectively, whereas it was only 307.2 and 283.9 nm of the amorphous OSA starch emulsions, respectively. Furthermore, after 30 days of storage, the particle size of granular OSA starch emulsions increased to 910.1 and 520.9 nm, respectively. However, this value only increased to 376.6 and 335.2 nm in emulsions stabilized with the amorphous OSA starch, respectively. These were attributed to an increased interfacial thickness, rate of interfacial adsorption, and compact packing on the surface, resulting from the flexible assembly behavior of amorphous starch chains compared to granular OSA. In addition, emulsions stabilized via amorphous OSA starches displayed a higher elastic moduli, indicating a greater number of interactions between starch chains and adjacent droplets.
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27
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Effect of acid hydrolysis and OSA esterification of waxy cassava starch on emulsifying properties in Pickering-type emulsions. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.01.057] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Matos M, Laca A, Rea F, Iglesias O, Rayner M, Gutiérrez G. O/W emulsions stabilized by OSA-modified starch granules versus non-ionic surfactant: Stability, rheological behaviour and resveratrol encapsulation. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2017.11.009] [Citation(s) in RCA: 62] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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Li G, Zhu F. Quinoa starch: Structure, properties, and applications. Carbohydr Polym 2018; 181:851-861. [DOI: 10.1016/j.carbpol.2017.11.067] [Citation(s) in RCA: 61] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2017] [Revised: 11/02/2017] [Accepted: 11/19/2017] [Indexed: 01/22/2023]
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30
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Combined emulsifying capacity of polysaccharide particles of different size and shape. Carbohydr Polym 2017; 169:127-138. [DOI: 10.1016/j.carbpol.2017.04.006] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2016] [Revised: 03/16/2017] [Accepted: 04/03/2017] [Indexed: 11/19/2022]
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31
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Agama-Acevedo E, Bello-Perez LA. Starch as an emulsions stability: the case of octenyl succinic anhydride (OSA) starch. Curr Opin Food Sci 2017. [DOI: 10.1016/j.cofs.2017.02.014] [Citation(s) in RCA: 65] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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