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Xie M, Zhou C, Li X, Ma H, Liu Q, Hong P. Preparation and characterization of tilapia protein isolate - Hyaluronic acid complexes using a pH-driven method for improving the stability of tilapia protein isolate emulsion. Food Chem 2024; 445:138703. [PMID: 38387313 DOI: 10.1016/j.foodchem.2024.138703] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2023] [Revised: 01/24/2024] [Accepted: 02/05/2024] [Indexed: 02/24/2024]
Abstract
This study aimed to investigate the non-covalent complexation between hyaluronic acid (HA) and tilapia protein isolate (TPI) on the stability of oil-in-water (O/W) TPI emulsion. The results showed that HA binds to TPI through electrostatic, hydrophobic, and hydrogen bonding interactions, forming homogeneous hydrophilic TPI-HA complexes. The binding of HA promoted the structural folding of TPI and altered its secondary structure during pH neutralization. The TPI-HA complexes presented significantly improved EAI and ESI (P < 0.05) when the HA concentration was 0.8 % (w/v). Emulsion characterization showed that HA promoted the transfer of TPI to the O/W interface, forming an emulsion with excellent stability, which, combined with the high surface charge and strong spatial site resistance effect of HA, improved TPI emulsion stability. Therefore, non-covalent complexation with HA is an effective strategy to improve the stability of TPI emulsion.
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Affiliation(s)
- Mengya Xie
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang 524088, China; Guangdong Provincial Engineering Technology Research Center of Marine Food, Zhanjiang 524088, China; Guangdong Provincial Modern Agricultural Science and Technology Innovation Center, Zhanjiang 524088, China
| | - Chunxia Zhou
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang 524088, China; Guangdong Provincial Engineering Technology Research Center of Marine Food, Zhanjiang 524088, China; Guangdong Provincial Modern Agricultural Science and Technology Innovation Center, Zhanjiang 524088, China; Southern Marine Science and Engineering Guangdong Laboratory (Zhanjiang), Guangdong, Zhanjiang 524088, China
| | - Xiang Li
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang 524088, China; Guangdong Provincial Engineering Technology Research Center of Marine Food, Zhanjiang 524088, China; Guangdong Provincial Modern Agricultural Science and Technology Innovation Center, Zhanjiang 524088, China
| | - Huanta Ma
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang 524088, China; Guangdong Provincial Engineering Technology Research Center of Marine Food, Zhanjiang 524088, China; Guangdong Provincial Modern Agricultural Science and Technology Innovation Center, Zhanjiang 524088, China
| | - Qingguan Liu
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang 524088, China; Guangdong Provincial Engineering Technology Research Center of Marine Food, Zhanjiang 524088, China; Guangdong Provincial Modern Agricultural Science and Technology Innovation Center, Zhanjiang 524088, China.
| | - Pengzhi Hong
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang 524088, China; Guangdong Provincial Engineering Technology Research Center of Marine Food, Zhanjiang 524088, China; Guangdong Provincial Modern Agricultural Science and Technology Innovation Center, Zhanjiang 524088, China; Southern Marine Science and Engineering Guangdong Laboratory (Zhanjiang), Guangdong, Zhanjiang 524088, China.
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2
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Liu J, Pan W, Pei T, Wang F, Zhao W, Wang E, Li L, Jing X. High-throughput semi-automated emulsive liquid-liquid microextraction for detecting SDHI fungicides in water, juice, and alcoholic beverage samples via UHPLC-MS/MS. Talanta 2024; 274:126038. [PMID: 38579419 DOI: 10.1016/j.talanta.2024.126038] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2024] [Revised: 03/26/2024] [Accepted: 04/02/2024] [Indexed: 04/07/2024]
Abstract
Herein, a High-Throughput Semi-automated Emulsive Liquid-Liquid Microextraction (HTSA-ELLME) method was developed to detect Succinate Dehydrogenase Inhibitor (SDHI) fungicides in food samples via UHPLC-MS/MS. The Oil-in-Water (O/W) emulsion comprising a hydrophobic extractant and water was dilutable with the aqueous sample solution. Upon injecting the primary emulsion into the sample solution, a secondary O/W emulsion was formed, allowing SDHI fungicides to be extracted. Subsequently, a NaCl-saturated solution was injected in the secondary O/W emulsion as a demulsifier to rapidly separate the extractant, eliminating the need for centrifugation. A 12-channel electronic micropipette was used to achieve a high-throughput semi-automation of the novel sample pretreatment. The linear range was 0.003-0.3 μg L-1 with R2 > 0.998. The limit of detection was 0.001 μg L-1. The HTSA-ELLME method successfully detected SDHI fungicides in water, juice, and alcoholic beverage samples, with recoveries and relative standard deviations of 82.6-106.9% and 0.8-5.8%, respectively. Unlike previously reported liquid-liquid microextraction approaches, the HTSA-ELLME method is the first to be both high-throughput and semi-automated and may aid in designing pesticide pretreatment processes in food samples.
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Affiliation(s)
- Jin Liu
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi, 030801, China; Shanxi Key Laboratory of Integrated Pest Management in Agriculture, College of Plant Protection, Shanxi Agricultural University, Taiyuan, Shanxi, 030031, China.
| | - Wei Pan
- Shanxi Key Laboratory of Integrated Pest Management in Agriculture, College of Plant Protection, Shanxi Agricultural University, Taiyuan, Shanxi, 030031, China.
| | - Tao Pei
- Shanxi Key Laboratory of Integrated Pest Management in Agriculture, College of Plant Protection, Shanxi Agricultural University, Taiyuan, Shanxi, 030031, China.
| | - Fuyun Wang
- Shanxi Key Laboratory of Integrated Pest Management in Agriculture, College of Plant Protection, Shanxi Agricultural University, Taiyuan, Shanxi, 030031, China.
| | - Wenting Zhao
- College of Bioscience and Resources Environment, Beijing University of Agriculture, Beijing, 102206, China.
| | - Enhua Wang
- Shanxi Key Laboratory of Integrated Pest Management in Agriculture, College of Plant Protection, Shanxi Agricultural University, Taiyuan, Shanxi, 030031, China.
| | - Li Li
- Shanxi Key Laboratory of Integrated Pest Management in Agriculture, College of Plant Protection, Shanxi Agricultural University, Taiyuan, Shanxi, 030031, China.
| | - Xu Jing
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi, 030801, China.
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3
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Shen S, Liu X, Tang D, Yang H, Cheng J. Digestive characteristics of astaxanthin oil in water emulsion stabilized by a casein-caffeic acid-glucose ternary conjugate. Food Chem 2024; 438:138054. [PMID: 38006699 DOI: 10.1016/j.foodchem.2023.138054] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2023] [Revised: 11/07/2023] [Accepted: 11/19/2023] [Indexed: 11/27/2023]
Abstract
To overcome the barrier of poor oral bioavailability of astaxanthin, a stable oil-in-water emulsion was constructed using casein-caffeic acid-glucose ternary conjugates (CSC) to deliver astaxanthin, and its gastrointestinal behavior was evaluated in vitro with sodium caseinate (CSN) as a control. Results showed that, CSC-stabilized emulsion shower better resistance to the adverse conditions of the gastric environment than CSN-stabilized emulsion, and exhibited lower average particle size and aggregation (4972.33 nm, -5.93 mv) after simulated gastric digestion. Besides, after simulated intestinal digestion, the reducing capacity and astaxanthin transfer efficiency of CSC emulsion into the micellar phase were 686.74 μmol Trolox/100 mL and 26.2 %, which were 2.6 and 4.05-fold higher than that of CSN emulsion. The above results suggest that CSC can be used for better delivery of astaxanthin, which could be useful in designing foods such as functional beverages, pharmaceuticals and nutritional supplements for delivery of lipophilic bioactives.
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Affiliation(s)
- Shuangwei Shen
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China
| | - Xueming Liu
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China
| | - Daobang Tang
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China
| | - Huaigu Yang
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China.
| | - Jingrong Cheng
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China.
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Quezada C, Urra M, Mella C, Zúñiga RN, Troncoso E. Plant-Based Oil-in-Water Food Emulsions: Exploring the Influence of Different Formulations on Their Physicochemical Properties. Foods 2024; 13:513. [PMID: 38397490 PMCID: PMC10888144 DOI: 10.3390/foods13040513] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2023] [Revised: 01/26/2024] [Accepted: 02/03/2024] [Indexed: 02/25/2024] Open
Abstract
The global focus on incorporating natural ingredients into the diet for health improvement encompasses ω-3 polyunsaturated fatty acids (PUFAs) derived from plant sources, such as flaxseed oil. ω-3 PUFAs are susceptible to oxidation, but oil-in-water (O/W) emulsions can serve to protect PUFAs from this phenomenon. This study aimed to create O/W emulsions using flaxseed oil and either soy lecithin or Quillaja saponins, thickened with modified starch, while assessing their physical properties (oil droplet size, ζ-potential, and rheology) and physical stability. Emulsions with different oil concentrations (25% and 30% w/w) and oil-to-surfactant ratio (5:1 and 10:1) were fabricated using high-pressure homogenization (800 bar, five cycles). Moreover, emulsions were thickened with modified starch and their rheological properties were measured. The physical stability of all emulsions was assessed over a 7-day storage period using the TSI (Turbiscan Stability Index). Saponin-stabilized emulsions exhibited smaller droplet diameters (0.11-0.19 µm) compared to lecithin (0.40-1.30 µm), and an increase in surfactant concentration led to a reduction in droplet diameter. Both surfactants generated droplets with a high negative charge (-63 to -72 mV), but lecithin-stabilized emulsions showed greater negative charge, resulting in more intense electrostatic repulsion. Saponin-stabilized emulsions showed higher apparent viscosity (3.9-11.6 mPa·s) when compared to lecithin-stabilized ones (1.19-4.36 mPa·s). The addition of starch significantly increased the apparent viscosity of saponin-stabilized emulsions, rising from 11.6 mPa s to 2117 mPa s. Emulsions stabilized by saponin exhibited higher stability than those stabilized by lecithin. This study confirms that plant-based ingredients, particularly saponins and lecithin, effectively produce stable O/W emulsions with flaxseed oil, offering opportunities for creating natural ingredient-based food emulsions.
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Affiliation(s)
- Carolina Quezada
- Doctoral Program in Materials Science and Process Engineering, Universidad Tecnológica Metropolitana, Las Palmeras 3360, Ñuñoa, Santiago 7800003, Chile
| | - Matías Urra
- School of Chemistry, Universidad Tecnológica Metropolitana, Las Palmeras 3360, Ñuñoa, Santiago 7800003, Chile;
| | - Camila Mella
- Department of Biotechnology, Universidad Tecnológica Metropolitana, Las Palmeras 3360, Ñuñoa, Santiago 7800003, Chile; (C.M.); (R.N.Z.)
| | - Rommy N. Zúñiga
- Department of Biotechnology, Universidad Tecnológica Metropolitana, Las Palmeras 3360, Ñuñoa, Santiago 7800003, Chile; (C.M.); (R.N.Z.)
- Universitary Institute for Research and Technology Development (UIRTD), Universidad Tecnológica Metropolitana, Ignacio Valdivieso 2409, San Joaquín, Santiago 8940577, Chile
| | - Elizabeth Troncoso
- Universitary Institute for Research and Technology Development (UIRTD), Universidad Tecnológica Metropolitana, Ignacio Valdivieso 2409, San Joaquín, Santiago 8940577, Chile
- Department of Chemistry, Universidad Tecnológica Metropolitana, Las Palmeras 3360, Ñuñoa, Santiago 7800003, Chile
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Hu Y, Zhou C, Du L, Zhan F, Sun Y, Wu Z, Pan D. Phenolic structure dependent interaction onto modified goose liver protein enhanced by pH shifting: Modulations on protein interfacial and emulsifying properties. Int J Biol Macromol 2023; 253:126810. [PMID: 37690654 DOI: 10.1016/j.ijbiomac.2023.126810] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2023] [Revised: 08/31/2023] [Accepted: 09/07/2023] [Indexed: 09/12/2023]
Abstract
The appropriateness of animal by-product proteins as emulsifiers is barely explored compared to their meat counterparts. This paper focused on improving interfacial and emulsifying properties of modified goose liver protein using three structurally relevant polyphenols either enhanced by pH shifting (P-catechin, P-quercetin and P-rutin) or not (catechin, quercetin and rutin). Due to its high hydrophobicity and limited steric hindrance, quercetin was more sufficient to hydrophobically interact (ΔH > 0, ΔS > 0) with MGLP than catechin and rutin. Results showed that polyphenol interactive affinity was positively correlated to surface hydrophobicity but negatively to size and aggregation extent of MGLP. Interfacial pressure and dilatational elastic modulus implied that synergistic polyphenol interaction and pH shifting favored the interfacial adsorption and macromolecular association of MGLP, particularly for P-quercetin with the values reached to 19.9 ± 2.0 mN/m and 22.9 ± 1.2 mN/m, respectively. Emulsion stabilized by P-quercetin also maintained highest physical and oxidative stabilities regarding the lowest D [4,3] (3.78 ± 0.27 μm) and creaming index (8.38 ± 0.43 %), together with highest mono- (19.51 %) and polyunsaturated fatty acid content (29.39 %) during storage. Overall, chemical structure of polyphenols may be determining in fabricating MGLP-polyphenol complexes with improved emulsion stabilization efficiency.
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Affiliation(s)
- Yangyang Hu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food & Pharmaceutical Sciences, Ningbo University, Ningbo 315211, China
| | - Changyu Zhou
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food & Pharmaceutical Sciences, Ningbo University, Ningbo 315211, China
| | - Lihui Du
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food & Pharmaceutical Sciences, Ningbo University, Ningbo 315211, China
| | - Feili Zhan
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food & Pharmaceutical Sciences, Ningbo University, Ningbo 315211, China
| | - Yangying Sun
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food & Pharmaceutical Sciences, Ningbo University, Ningbo 315211, China
| | - Zhen Wu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food & Pharmaceutical Sciences, Ningbo University, Ningbo 315211, China.
| | - Daodong Pan
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food & Pharmaceutical Sciences, Ningbo University, Ningbo 315211, China.
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6
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Sriprablom J, Suphantharika M, Smith SM, Amornsakchai T, Pinyo J, Wongsagonsup R. Physicochemical, Rheological, In-Vitro Digestibility, and Emulsifying Properties of Starch Extracted from Pineapple Stem Agricultural Waste. Foods 2023; 12:foods12102028. [PMID: 37238846 DOI: 10.3390/foods12102028] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2023] [Revised: 05/10/2023] [Accepted: 05/16/2023] [Indexed: 05/28/2023] Open
Abstract
In this study, the physicochemical, rheological, in vitro starch digestibility, and emulsifying properties of starch extracted from pineapple stem agricultural waste were investigated in comparison with commercial cassava, corn, and rice starches. Pineapple stem starch had the highest amylose content (30.82%), which contributed to the highest pasting temperature (90.22 °C) and the lowest paste viscosity. It had the highest gelatinization temperatures, gelatinization enthalpy, and retrogradation. Pineapple stem starch gel had the lowest freeze-thaw stability, as evidenced by the highest syneresis value of 53.39% after five freeze-thaw cycles. Steady flow tests showed that pineapple stem starch gel (6%, w/w) exhibited the lowest consistency coefficient (K) and the highest flow behavior index (n), while dynamic viscoelastic measurements gave the gel strength in the following order: rice > corn > pineapple stem > cassava starch gel. Interestingly, pineapple stem starch provided the highest slowly digestible starch (SDS) (48.84%) and resistant starch (RS) (15.77%) contents compared to other starches. The oil-in-water (O/W) emulsion stabilized with gelatinized pineapple stem starch exhibited higher emulsion stability than that stabilized with gelatinized cassava starch. Pineapple stem starch could therefore be used as a promising source of nutritional SDS and RS, and as an emulsion stabilizer for food applications.
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Affiliation(s)
- Jiratthitikan Sriprablom
- Division of Food Technology, Kanchanaburi Campus, Mahidol University, Kanchanaburi 71150, Thailand
| | - Manop Suphantharika
- Department of Biotechnology, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand
| | - Siwaporn Meejoo Smith
- Center of Sustainable Energy and Green Materials and Department of Chemistry, Faculty of Science, Mahidol University, Nakhon Pathom 73170, Thailand
| | - Taweechai Amornsakchai
- Center of Sustainable Energy and Green Materials and Department of Chemistry, Faculty of Science, Mahidol University, Nakhon Pathom 73170, Thailand
| | - Jukkrapong Pinyo
- Faculty of Agriculture at Kamphaeng Saen, Kasetsart University, Nakhon Pathom 73140, Thailand
| | - Rungtiwa Wongsagonsup
- Division of Food Technology, Kanchanaburi Campus, Mahidol University, Kanchanaburi 71150, Thailand
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Cheng H, Chen W, Jiang J, Khan MA, Wusigale, Liang L. A comprehensive review of protein-based carriers with simple structures for the co-encapsulation of bioactive agents. Compr Rev Food Sci Food Saf 2023; 22:2017-2042. [PMID: 36938993 DOI: 10.1111/1541-4337.13139] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2022] [Revised: 01/28/2023] [Accepted: 02/21/2023] [Indexed: 03/21/2023]
Abstract
The rational design and fabrication of edible codelivery carriers are important to develop functional foods fortified with a plurality of bioactive agents, which may produce synergistic effects in increasing bioactivity and functionality to target specific health benefits. Food proteins possess considerable functional attributes that make them suitable for the delivery of a single bioactive agent in a wide range of platforms. Among the different types of protein-based carriers, protein-ligand nanocomplexes, micro/nanoparticles, and oil-in-water (O/W) emulsions have increasingly attracted attention in the codelivery of multiple bioactive agents, due to the simple and convenient preparation procedure, high stability, matrix compatibility, and dosage flexibility. However, the successful codelivery of bioactive agents with diverse physicochemical properties by using these simple-structure carriers is a daunting task. In this review, some effective strategies such as combined functional properties of proteins, self-assembly, composite, layer-by-layer, and interfacial engineering are introduced to redesign the carrier structure and explore the encapsulation of multiple bioactive agents. It then highlights success stories and challenges in the co-encapsulation of multiple bioactive agents within protein-based carriers with a simple structure. The partition, protection, and release of bioactive agents in these protein-based codelivery carriers are considered and discussed. Finally, safety and application as well as challenges of co-encapsulated bioactive agents in the food industry are also discussed. This work provides a state-of-the-art overview of protein-based particles and O/W emulsions in co-encapsulating bioactive agents, which is essential for the design and development of novel functional foods containing multiple bioactive agents.
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Affiliation(s)
- Hao Cheng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Wanwen Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Jiang Jiang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
| | | | - Wusigale
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, China
| | - Li Liang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
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Gao Z, Ji Z, Wang L, Deng Q, Quek SY, Liu L, Dong X. Improvement of Oxidative Stability of Fish Oil-in-Water Emulsions through Partitioning of Sesamol at the Interface. Foods 2023; 12:foods12061287. [PMID: 36981213 PMCID: PMC10048168 DOI: 10.3390/foods12061287] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2023] [Revised: 03/11/2023] [Accepted: 03/16/2023] [Indexed: 03/30/2023] Open
Abstract
The susceptibility of polyunsaturated fatty acids to oxidation severely limits their application in functional emulsified foods. In this study, the effect of sesamol concentration on the physicochemical properties of WPI-stabilized fish oil emulsions was investigated, focusing on the relationship between sesamol-WPI interactions and interfacial behavior. The results relating to particle size, zeta-potential, microstructure, and appearance showed that 0.09% (w/v) sesamol promoted the formation of small oil droplets and inhibited oil droplet aggregation. Furthermore, the addition of sesamol significantly reduced the formation of hydrogen peroxide, generation of secondary reaction products during storage, and degree of protein oxidation in the emulsions. Molecular docking and isothermal titration calorimetry showed that the interaction between sesamol and β-LG was mainly mediated by hydrogen bonds and hydrophobic interactions. Our results show that sesamol binds to interfacial proteins mainly through hydrogen bonding, and increasing the interfacial sesamol content reduces the interfacial tension and improves the physical and oxidative stability of the emulsion.
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Affiliation(s)
- Zhihui Gao
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Zhongyan Ji
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Leixi Wang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Qianchun Deng
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan 430062, China
| | - Siew Young Quek
- School of Chemical Sciences, The University of Auckland, Auckland 1142, New Zealand
- Riddet Institute, Palmerston North 4474, New Zealand
| | - Liang Liu
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Xuyan Dong
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
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9
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Baptista S, Pereira JR, Guerreiro BM, Baptista F, Silva JC, Freitas F. Cosmetic emulsion based on the fucose-rich polysaccharide FucoPol: Bioactive properties and sensorial evaluation. Colloids Surf B Biointerfaces 2023; 225:113252. [PMID: 36931042 DOI: 10.1016/j.colsurfb.2023.113252] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2022] [Revised: 02/15/2023] [Accepted: 03/04/2023] [Indexed: 03/08/2023]
Abstract
In this study, the physicochemical characteristics, bioactive properties, and sensorial evaluation of a O/W cosmetic formulation containing FucoPol, a fucose-containing bacterial polysaccharide, were assessed. The stability of the FucoPol-based cream, named F-cream, was demonstrated over a period of 2 months at different temperatures (4, 20 and 30 °C), during which it maintained the organoleptic characteristics and pH (5.88-6.19), with minimal variations on the apparent viscosity. Furthermore, no breaking mechanisms occurred upon centrifuging the samples (accelerated stability test) kept at 4 °C and at 30 °C for 60 days. The F-cream presented a shear-thinning and solid-liquid behavior consistent with its envisaged use for topical applications, proving to be a suitable candidate for an anti-aging application due to its antioxidant capacity and effective photoprotection, maintaining cellular preservation. Moreover, the formulation was proven non-cytotoxic for HaCaT cells at concentrations between 0.78 and 12.5 mg/mL, promoting HFFF2 cell migration (46-70 % of wound closure) at a concentration of 2.5 mg/mL, and HaCaT cell migration at a concentration of 10 mg/mL (95-98 % of wound closure). Upon application over the skin, the F-cream provided a hydration and softness with desired spreadability with no residues after application. These findings show that FucoPol has good potential to be used as a functional and/or active ingredient in cosmetic formulations, forming an emulsified cream with appealing sensorial properties that can act as a moisturizer with photoprotection, antioxidant, and regeneration properties.
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Affiliation(s)
- Sílvia Baptista
- Associate Laboratory i4HB - Institute for Health and Bioeconomy, School of Science and Technology, NOVA University Lisbon, Caparica, Portugal; UCIBIO - Applied Molecular Biosciences Unit, Department of Chemistry, School of Science and Technology, NOVA University Lisbon, 2819-516 Caparica, Portugal; 73100, Lda. Edifício Arcis, Rua Ivone Silva, 6, 4º piso, 1050-124 Lisboa, Portugal
| | - João R Pereira
- Associate Laboratory i4HB - Institute for Health and Bioeconomy, School of Science and Technology, NOVA University Lisbon, Caparica, Portugal; UCIBIO - Applied Molecular Biosciences Unit, Department of Chemistry, School of Science and Technology, NOVA University Lisbon, 2819-516 Caparica, Portugal; CENIMAT/I3N, Department of Physics, NOVA School of Science and Technology, NOVA University Lisbon, 2819-516 Caparica, Portugal
| | - Bruno M Guerreiro
- Associate Laboratory i4HB - Institute for Health and Bioeconomy, School of Science and Technology, NOVA University Lisbon, Caparica, Portugal; UCIBIO - Applied Molecular Biosciences Unit, Department of Chemistry, School of Science and Technology, NOVA University Lisbon, 2819-516 Caparica, Portugal; CENIMAT/I3N, Department of Physics, NOVA School of Science and Technology, NOVA University Lisbon, 2819-516 Caparica, Portugal
| | - Filipa Baptista
- UCIBIO - Applied Molecular Biosciences Unit, Department of Chemistry, School of Science and Technology, NOVA University Lisbon, 2819-516 Caparica, Portugal
| | - Jorge C Silva
- CENIMAT/I3N, Department of Physics, NOVA School of Science and Technology, NOVA University Lisbon, 2819-516 Caparica, Portugal
| | - Filomena Freitas
- Associate Laboratory i4HB - Institute for Health and Bioeconomy, School of Science and Technology, NOVA University Lisbon, Caparica, Portugal; UCIBIO - Applied Molecular Biosciences Unit, Department of Chemistry, School of Science and Technology, NOVA University Lisbon, 2819-516 Caparica, Portugal.
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10
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Xu S, Wu Z, Cai G, Zhang Y, Peng S, Jiao L, Liu Z, Yang Y, Wang D. Astragalus polysaccharides combined with simvastatin as an immunostimulant enhances the immune adjuvanticity of oil-in-water emulsion and immune responses in mice. Vaccine 2023; 41:1684-1693. [PMID: 36754767 DOI: 10.1016/j.vaccine.2023.01.069] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2022] [Revised: 12/12/2022] [Accepted: 01/30/2023] [Indexed: 02/08/2023]
Abstract
Oil-in-water emulsion-based adjuvants have demonstrated acceptable safety in many disease indications, while their adjuvant activities for vaccines still need to be improved. Recently, the strategy of combining adjuvants with multiple types of immunostimulants has been shown to enhance immune responses. In this study, astragalus polysaccharides were combined with simvastatin as an immunostimulant to construct a compound O/W emulsion adjuvant. The formulations were optimized according to the OVA-specific antibody responses induced in mice. For this reason, high (5 mg/mL), medium (2.5 mg/mL), and low (1.25 mg/mL) concentrations of astragalus polysaccharides and high (10 mg/mL), medium (1 mg/mL), and low (0.1 mg/mL) concentrations of simvastatin were selected. The final optimal formulation of the immunostimulant was a high concentration of astragalus polysaccharides combined with a medium concentration of simvastatin. The optimal compound O/W emulsion adjuvant could induce effective humoral and cellular immune responses that were stronger and more stable than those induced by aluminum adjuvant and Freund's adjuvant. The OVA/HAPS-MSim-OE induced dramatically strong and persistent IgG expressions and Th1-polarized immune responses. What's more, the highest CD4+/CD8+lymphocyte ratios were observed in OVA/HAPS-MSim-OE group. In addition, compound O/W emulsion adjuvant groups significantly promoted the secretion of IFN-γ and IL-6, which also indicated that the compound O/W emulsion adjuvants could induce both enhanced Th1 and Th2-mediated immune responses but prefer the Th1-mediated ones. This study would contribute to an interesting and promising direction in the development of emulsion-based adjuvants.
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Affiliation(s)
- Shuwen Xu
- Institute of Traditional Chinese Veterinary Medicine, College of Veterinary Medicine, Nanjing, Jiangsu 210095, PR China; MOE Joint International Research Laboratory of Animal Health and Food Safety, College of Veterinary Medicine, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China
| | - Zhiyong Wu
- Nanjing Traditional Chinese Veterinary Medicine Research Center, Nanjing, Jiangsu 210095, PR China
| | - Gaofeng Cai
- Institute of Traditional Chinese Veterinary Medicine, College of Veterinary Medicine, Nanjing, Jiangsu 210095, PR China; MOE Joint International Research Laboratory of Animal Health and Food Safety, College of Veterinary Medicine, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China
| | - Yue Zhang
- Institute of Traditional Chinese Veterinary Medicine, College of Veterinary Medicine, Nanjing, Jiangsu 210095, PR China; MOE Joint International Research Laboratory of Animal Health and Food Safety, College of Veterinary Medicine, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China
| | - Song Peng
- Institute of Traditional Chinese Veterinary Medicine, College of Veterinary Medicine, Nanjing, Jiangsu 210095, PR China; MOE Joint International Research Laboratory of Animal Health and Food Safety, College of Veterinary Medicine, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China
| | - Lina Jiao
- Institute of Traditional Chinese Veterinary Medicine, College of Veterinary Medicine, Nanjing, Jiangsu 210095, PR China; MOE Joint International Research Laboratory of Animal Health and Food Safety, College of Veterinary Medicine, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China
| | - Zhenguang Liu
- Institute of Traditional Chinese Veterinary Medicine, College of Veterinary Medicine, Nanjing, Jiangsu 210095, PR China; MOE Joint International Research Laboratory of Animal Health and Food Safety, College of Veterinary Medicine, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China
| | - Yang Yang
- Institute of Traditional Chinese Veterinary Medicine, College of Veterinary Medicine, Nanjing, Jiangsu 210095, PR China; MOE Joint International Research Laboratory of Animal Health and Food Safety, College of Veterinary Medicine, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China
| | - Deyun Wang
- Institute of Traditional Chinese Veterinary Medicine, College of Veterinary Medicine, Nanjing, Jiangsu 210095, PR China; MOE Joint International Research Laboratory of Animal Health and Food Safety, College of Veterinary Medicine, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China.
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11
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Xie X, Zhang B, Zhang B, Zhu H, Qi L, Xu C, Cheng L, Ai Z, Shi Q. Effect of γ-polyglutamic acid on the physicochemical properties of soybean protein isolate-stabilized O/W emulsion. FOOD SCI TECHNOL INT 2023:10820132231158278. [PMID: 36862597 DOI: 10.1177/10820132231158278] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/03/2023]
Abstract
An increased interest has been observed in the application of soybean protein isolate (SPI) into O/W emulsion because of the amphipathic characteristics of SPI. However, at pH around 4.5, SPI was almost lost its hydrophilic characteristic, thus greatly limiting its application in emulsion under an acidic environment. Therefore, this drawback of SPI needs to be urgently solved. This study aims to investigate the effect of γ-polyglutamic acid (γ-PGA) on physicochemical properties of SPI-stabilized O/W emulsion. The results suggested that the interaction between γ-PGA and SPI improved the SPI solubility in solution, and increased emulsifying properties of SPI in the pH range of 4.0-5.0 via electrostatic interaction. Meanwhile, the charge neutralisation between SPI emulsions with γ-PGA was confirmed via ζ-potentiometry. With the presence of γ-PGA in emulsion at pH 4.0 and 5.0, the electrostatic complexation between SPI and anionic γ-PGA exhibited decreased the viscosity of SPI emulsion, which might be related to the phenomenon as indicated by the confocal laser scanning microscope measurements. Therefore, the electrostatic complexation between SPI and γ-PGA suggested that the promising potential of γ-PGA to be used in SPI-stabilized O/W emulsion under an acidic environment.
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Affiliation(s)
- Xinhua Xie
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China
| | - Bei Zhang
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China
| | - Bobo Zhang
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China
| | - Hongshuai Zhu
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China
| | - Lei Qi
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China
| | - Chao Xu
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China
| | - Lilin Cheng
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China
| | - Zhilu Ai
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China
| | - Qingshan Shi
- Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou, China
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12
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Irfan S, Murtaza MA, Mueen Ud Din G, Hafiz I, Murtaza MS, Rafique S, Ameer K, Abrar M, Mohamed Ahmed IA. Physicochemical, microbial, and functional attributes of processed Cheddar cheese fortified with olive oil-whey protein isolate emulsion. Food Sci Nutr 2023; 11:1247-1256. [PMID: 36911832 PMCID: PMC10003027 DOI: 10.1002/fsn3.3159] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2022] [Revised: 11/10/2022] [Accepted: 11/11/2022] [Indexed: 12/12/2022] Open
Abstract
Olive (Olea europaea L.) has triacylglycerols, phenolics, and other antioxidants in its composition playing significant roles in maintaining health and reducing the onset of diseases. This study aimed to analyze the quality, antioxidant, textural profile, and sensory properties of processed Cheddar cheese fortified with 0%, 5%, 10%, 15%, and 20% (v/w) olive oil-whey protein isolate emulsion during 60 days of storage period. The results showed that processed cheese had significantly higher (p < .05) antioxidant activity, and total phenolic and flavonoids contents, whereas nonsignificant increase (p > .05) in moisture and acidity while decreasing tendencies in pH, fat, protein, and ash contents. Sensory analysis showed that processed Cheddar cheese with 5% emulsion had higher taste, aroma, texture/appearance, overall acceptability scores, and hardness. Conclusively, results indicated that olive oil-whey protein isolate emulsion could be beneficial for manufacturing and commercializing processed cheeses, analogs, or spreads with improved nutritional value and sensory characteristics.
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Affiliation(s)
- Shafeeqa Irfan
- Institute of Food Science and Nutrition University of Sargodha Sargodha Pakistan.,Department of Food Science and Technology University of Management and Technology Lahore Pakistan
| | - Mian Anjum Murtaza
- Institute of Food Science and Nutrition University of Sargodha Sargodha Pakistan
| | - Ghulam Mueen Ud Din
- Institute of Food Science and Nutrition University of Sargodha Sargodha Pakistan
| | - Iram Hafiz
- Institute of Chemistry University of Sargodha Sargodha Pakistan
| | - Mian Shamas Murtaza
- Department of Food Science and Technology MNS University of Agriculture Multan Pakistan
| | - Sobia Rafique
- Institute of Food Science and Nutrition University of Sargodha Sargodha Pakistan
| | - Kashif Ameer
- Institute of Food Science and Nutrition University of Sargodha Sargodha Pakistan
| | - Muhammad Abrar
- Post Harvest Research Centre, Ayub Agricultural Research Institute 38000 Faisalabad Pakistan
| | - Isam A Mohamed Ahmed
- Department of Food Science and Technology, Faculty of Agriculture University of Khartoum Shambat Sudan.,Department of Food Science and Nutrition, College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
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13
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Udepurkar AP, Clasen C, Kuhn S. Emulsification mechanism in an ultrasonic microreactor: Influence of surface roughness and ultrasound frequency. Ultrason Sonochem 2023; 94:106323. [PMID: 36774674 PMCID: PMC9945801 DOI: 10.1016/j.ultsonch.2023.106323] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/08/2022] [Revised: 01/26/2023] [Accepted: 02/06/2023] [Indexed: 06/18/2023]
Abstract
An ultrasonic microreactor with rough microchannels is presented in this study for oil-in-water (O/W) emulsion generation. Previous accounts have shown that surface pits or imperfections localize and enhance cavitation activity. In this study cavitation bubbles are localized on the rough microchannels of a borosilicate glass microreactor. The cavitation bubbles in the microchannel are primarily responsible for emulsification in the ultrasonic microreactor. We investigate the emulsification mechanism in the rough microchannels employing high-speed imaging to reveal the different emulsification modes influenced by the size and oscillation intensity of the cavitation bubbles. The effect of emulsification modes on the O/W emulsion droplet size distribution for different surface roughness and frequency is demonstrated. The positive effect of the frequency on minimizing the droplet size utilizing a reactor with large pits is presented. We also demonstrate microreactor systems for a successful generation of miniemulsions with high dispersed phase volume fractions up to 20%. The observed emulsification mechanism in the rough microchannel offers new insights into the utility and scale-up of ultrasonic microreactors for emulsification.
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Affiliation(s)
- Aniket Pradip Udepurkar
- Department of Chemical Engineering, Process Engineering for Sustainable Systems (ProcESS), KU Leuven, Celestijnenlaan 200F, 3001 Leuven, Belgium
| | - Christian Clasen
- Department of Chemical Engineering, Soft Matter, Rheology and Technology (SMaRT), KU Leuven, Celestijnenlaan 200J, 3001 Leuven, Belgium
| | - Simon Kuhn
- Department of Chemical Engineering, Process Engineering for Sustainable Systems (ProcESS), KU Leuven, Celestijnenlaan 200F, 3001 Leuven, Belgium.
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14
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Sohan MSR, Elshamy S, Lara-Valderrama G, Changwatchai T, Khadizatul K, Kobayashi I, Nakajima M, Neves MA. Encapsulation of D-Limonene into O/W Nanoemulsions for Enhanced Stability. Polymers (Basel) 2023; 15:471. [PMID: 36679351 DOI: 10.3390/polym15020471] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2022] [Revised: 01/06/2023] [Accepted: 01/13/2023] [Indexed: 01/18/2023] Open
Abstract
The present study aimed to investigate the physical stability in terms of (droplet size, pH, and ionic strength) and chemical stability in terms of (retention) of D-limonene (LM) in the nanoemulsions after emulsification as well as after storing them for 30 days under different temperatures (5 °C, 25 °C, and 50 °C). LM is a cyclic monoterpene and a major component extracted from citrus fruits. The modification of disperse phase with soybean oil (SB) and a nonionic emulsifier (Tween 80) was adequate to prepare stable LM-loaded nanoemulsions. LM blended with SB-loaded nanoemulsions were stable against droplet growth over pH (3-9) and ionic strength (0-500 mM NaCl). Regarding long-term storage, the prepared nanoemulsions demonstrated excellent physical stability with droplet size ranging from 120-130 nm during 30 days of storage at both 5 °C and 25 °C; however, oiling off started in the emulsions, which were stored at 50 °C from day 10. On the other hand, the retention of LM in the emulsions was significantly impacted by storage temperature. Nanoemulsions stored at 5 °C had the highest retention of 91%, while nanoemulsions stored at 25 °C had the lowest retention of 82%.
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15
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Kim DY, Kim H. Effect of Mucilage Extracted from Corchorus olitorius Leaves on Bovine Serum Albumin (BSA)-Stabilized Oil-in-Water Emulsions. Polymers (Basel) 2022; 15:polym15010113. [PMID: 36616463 PMCID: PMC9823750 DOI: 10.3390/polym15010113] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2022] [Revised: 12/15/2022] [Accepted: 12/24/2022] [Indexed: 12/29/2022] Open
Abstract
The present study examined the effect of mucilage extracted from Corchorus olitorius L. leaves on the emulsifying stability of bovine serum albumin (BSA)-stabilized oil-in-water (O/W) emulsions during the storage for seven days. O/W emulsions were prepared with a 90% aqueous phase containing C. olitorius mucilage (0-1.00% w/v) together with 0.5% (w/v) BSA and 10% oil phase. Emulsion properties were analyzed by measuring droplet size, zeta potential, spectroturbidity, backscattering profiles (%BS), and visual observations. The mean droplet size of emulsions prepared with 0.75 and 1.00% mucilage did not show significant changes during storage. The zeta potential of all the emulsions exhibited a negative charge of approximately -40 mV, but electrical repulsion was not the dominant stabilization mechanism in the emulsion. C. olitorius mucilage was able to increase the viscosity of the aqueous phase of the O/W emulsion system, which prevented droplet flocculation and enhanced the emulsion stability against phase separation at higher concentrations. The most stable emulsions during the storage period were those with 1.00% C. olitorius mucilage. In conclusion, C. olitorius mucilage has good potential for the preparation of stable O/W emulsions and can be used as a plant-based natural emulsifying and thickening agent in the food industry.
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Zhang G, Zhang Q, Wang L, Ji L, Han P, Zhao F, Su Q. Preparation and Optimization of O/W Emulsions Stabilized by Triglycerol Monolaurate for Curcumin Encapsulation. Molecules 2022; 27:molecules27248861. [PMID: 36557994 PMCID: PMC9781244 DOI: 10.3390/molecules27248861] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/15/2022] [Revised: 12/01/2022] [Accepted: 12/12/2022] [Indexed: 12/15/2022]
Abstract
Curcumin is one of the most studied chemo-preventive agents, which may cause suppression, retardation, or inversion of carcinogenesis. But its application is currently limited because of its poor water-solubility and bioaccessibility. A curcumin O/W emulsion was prepared by high-pressure homogenization, using triglyceride monolaurate as an emulsifier and medium chain triglycerides (MCT) as the oil phase. The effects of emulsifiers, emulsifier concentration, oil type, oil-to-water ratio, and homogenization pressure and processing cycles on the physical stability and droplet size distribution of curcumin-encapsulated O/W emulsions were evaluated in this study. The results showed that the mean droplet size of the O/W emulsions remained remarkably stable during 60 days of storage under both light and dark conditions. Curcumin retentions in O/W emulsions after 60 days of storage under light and dark conditions were 97.9% and 81.6%, respectively. In addition, during the simulated gastrointestinal digestion process, the mean droplet size of the O/W emulsions increased from 260 nm to 2743 nm after incubation with simulated gastric fluid (SGF) for 24 h, while the mean droplet size remained unchanged after incubation with simulated intestinal fluid (SIF). The results displayed negligible changes in curcumin content during incubation with simulated gastrointestinal fluids, indicating that effective protection of curcumin was achieved by encapsulation in the O/W emulsion. It is expected that curcumin will acquire high bioaccessibility and bioavailability when the O/W emulsion is to be used in clinical applications.
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Affiliation(s)
| | - Qiang Zhang
- Gansu Provincial Cancer Hospital, Lanzhou 730050, China
- Correspondence:
| | - Lan Wang
- Gansu Provincial Academic Institute for Medical Research, Lanzhou 730050, China
| | - Lei Ji
- Gansu Provincial Academic Institute for Medical Research, Lanzhou 730050, China
| | - Pengbing Han
- Gansu Provincial Cancer Hospital, Lanzhou 730050, China
| | - Fengju Zhao
- Gansu Provincial Cancer Hospital, Lanzhou 730050, China
| | - Qun Su
- Gansu Provincial Cancer Hospital, Lanzhou 730050, China
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17
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Ordoñez-Toro A, Montero-Vilchez T, Muñoz-Baeza J, Sanabria-De-la-Torre R, Buendia-Eisman A, Arias-Santiago S. The Assessment of Skin Homeostasis Changes after Using Different Types of Excipients in Healthy Individuals. Int J Environ Res Public Health 2022; 19:16678. [PMID: 36554558 PMCID: PMC9778961 DOI: 10.3390/ijerph192416678] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/05/2022] [Revised: 12/04/2022] [Accepted: 12/07/2022] [Indexed: 06/17/2023]
Abstract
Excipients are used as vehicles for topical treatments; however, there are not many studies that evaluate the impact of different excipients themselves. The aim of this research is to assess skin homeostasis changes in healthy individuals after using water/oil (W/O), oil/water (O/W), Beeler base, foam and Vaseline excipients. A within-person randomized trial was conducted that included healthy individuals without previous skin diseases. Skin barrier function parameters, including stratum corneum hydration (SCH), transepidermal water loss (TEWL), pH, temperature, erythema, melanin and elasticity (R0, R2, R5 and R7), were measured on the volar forearm before and after using each excipient. Sixty participants were included in the study, with a mean age of 32 years. After applying w/o excipient erythema decreased by 25 AU, (p < 0.001) and elasticity increased by 6%. After using the o/w excipient, erythema decreased by 39.36 AU (p < 0.001) and SCH increased by 6.85 AU (p = 0.009). When applying the Beeler excipient, erythema decreased by 41.23 AU (p < 0.001) and SCH increased by 15.92 AU (p < 0.001). Foam and Vaseline decreased TEWL and erythema. Excipients have a different impact on skin barrier function. Knowing the effect of excipients on the skin could help to develop new topical treatments and help specialists to choose the best excipient according to the pathology.
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Affiliation(s)
- Abraham Ordoñez-Toro
- Dermatology Department, Faculty of Pharmacy, University of Granada, 18001 Granada, Spain
| | - Trinidad Montero-Vilchez
- Dermatology Department, Virgen de las Nieves University Hospital, 18012 Granada, Spain
- Instituto de Investigación Biosanitaria ibs.GRANADA, 18002 Granada, Spain
| | - José Muñoz-Baeza
- Dermatology Department, Faculty of Medicine, University of Granada, 18001 Granada, Spain
| | | | - Agustin Buendia-Eisman
- Dermatology Department, Faculty of Medicine, University of Granada, 18001 Granada, Spain
| | - Salvador Arias-Santiago
- Dermatology Department, Virgen de las Nieves University Hospital, 18012 Granada, Spain
- Instituto de Investigación Biosanitaria ibs.GRANADA, 18002 Granada, Spain
- Dermatology Department, Faculty of Medicine, University of Granada, 18001 Granada, Spain
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18
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Jeong H, Kim H, Lee J, Jo YJ, Choi MJ, Ko EY. Physico-Chemical Properties and Storage Stability of an Emulsion as a Fat Replacer in Meat Analogs during the Freezing Storage. Foods 2022; 11. [PMID: 36553719 DOI: 10.3390/foods11243977] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2022] [Revised: 11/17/2022] [Accepted: 12/02/2022] [Indexed: 12/14/2022] Open
Abstract
This study determined the effects of physicochemical and microbial properties of emulsion as a fat replacer in meat analogs during freezing storage. Meat analogs were prepared with different fat replacers: vegetable oil (O) for control, oil in water emulsion (E), and non-emulsified oil in water emulsion (EC) for emulsion control. After that, meat analogs were stored for 0.5, one, three, and six months at −18 °C and −60 °C. The results showed that the drip loss of all samples was not significantly different (p > 0.05). However, the liquid holding capacity of EC and E was significantly higher than that of O (p < 0.05). Additionally, the microstructures of meat analogs of E and EC were smaller with denser pore sizes than O. This explains the significantly lower hardness of E and EC compared to O (p < 0.05). Overall, E showed superior physiochemical and sensory quality. During the storage, the stability of chemical properties, such as volatile basic nitrogen and thiobarbituric acid reactive substances, showed no significant changes (p > 0.05). Moreover, the microbial studies (total viable counts and Escherichia coli count) suggested that meat analogs did not deteriorate during the preparation and storage. Thus, this study suggests that emulsion-type fat replacers influence meat analogs’ physicochemical and sensorial properties. However, these properties are not influenced by the storage temperature and duration.
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Yang XY, Shi LS, Gong T, Hu CY, Guo YR, Meng YH. Structural modification induced by heat treatments improves the emulsifying attributes of lacquer seed protein isolate. Int J Biol Macromol 2022; 222:1700-1708. [PMID: 36179870 DOI: 10.1016/j.ijbiomac.2022.09.223] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2022] [Revised: 09/23/2022] [Accepted: 09/24/2022] [Indexed: 11/05/2022]
Abstract
The lacquer seed oil has received extensive attention in the food industry due to its health function, such as regulating blood lipids. But its by-product, lacquer seed meal, is often used as a low-value-added product such as animal feed. Lacquer seed meal contains about 20 % protein, which has amphiphilic properties, and there is limited attention to its emulsifying properties. In this study, the impact of heat treatment on the emulsifying properties of lacquer seed protein isolate (LSPI) was investigated. The EAI and ESI of the 120 °C heated LSPI increased by 77.1 % and 55.2 %, respectively. The emulsions prepared using heat-modified LSPI (120 °C) further showed lower hydroperoxide, TBARS and protein carbonyl contents (only 61.3 %, 61.0 % and 58.6 % of control) after storage. This result indicates that heat-treated LSPI retarded lipid and protein oxidation in LSPI-stabilized emulsions during storage. Changes in protein structure showed that increasing heating temperature resulted in the depolymerization of tertiary structure, higher surface hydrophobicity and lower contents of α-helix of LSPI. These changes in protein structure made the heated LSPIs have better emulsifying properties. Therefore, these findings developed a new use of LSPI and greatly enhanced the potential of LSPI as a natural emulsifier in the food industry.
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Affiliation(s)
- Xue Yan Yang
- The Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, National Research & Development Center of Apple Processing Technology, College of Food Engineering and Nutritional Science, Shaanxi Normal University, 620 West Changan Avenue, Changan, Xian 710119, PR China.
| | - Lin Shan Shi
- The Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, National Research & Development Center of Apple Processing Technology, College of Food Engineering and Nutritional Science, Shaanxi Normal University, 620 West Changan Avenue, Changan, Xian 710119, PR China.
| | - Tian Gong
- The Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, National Research & Development Center of Apple Processing Technology, College of Food Engineering and Nutritional Science, Shaanxi Normal University, 620 West Changan Avenue, Changan, Xian 710119, PR China.
| | - Ching Yuan Hu
- The Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, National Research & Development Center of Apple Processing Technology, College of Food Engineering and Nutritional Science, Shaanxi Normal University, 620 West Changan Avenue, Changan, Xian 710119, PR China; Department of Human Nutrition, Food and Animal Sciences, College of Tropical Agriculture and Human Resources, University of Hawaii at Manoa, 1955 East-West Road, AgSci. 415J, Honolulu, HI 96822, USA.
| | - Yu Rong Guo
- The Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, National Research & Development Center of Apple Processing Technology, College of Food Engineering and Nutritional Science, Shaanxi Normal University, 620 West Changan Avenue, Changan, Xian 710119, PR China
| | - Yong Hong Meng
- The Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, National Research & Development Center of Apple Processing Technology, College of Food Engineering and Nutritional Science, Shaanxi Normal University, 620 West Changan Avenue, Changan, Xian 710119, PR China.
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Virga E, Field RW, Biesheuvel PM, de Vos WM. Theory of oil fouling for microfiltration and ultrafiltration membranes in produced water treatment. J Colloid Interface Sci 2022; 621:431-439. [PMID: 35483176 DOI: 10.1016/j.jcis.2022.04.039] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2022] [Revised: 04/05/2022] [Accepted: 04/06/2022] [Indexed: 10/18/2022]
Abstract
Due to the complexity of oil-in-water emulsions, the existing literature is still missing a mathematical tool that can describe membrane fouling in a fully quantitative manner on the basis of relevant fouling mechanisms. HYPOTHESIS In this work, a quantitative model that successfully describes cake layer formation and pore blocking is presented. We propose that the degree of pore blocking is determined by the membrane contact angle and the resulting surface coverage, while the cake layer is described by a mass balance and a cake erosion flux. VALIDATION The model is validated by comparison to experimental data from previous works (Dickhout et al. 2019; Virga et al., 2020) where membrane type, surfactant type and salinity were varied. Most input parameters could be directly taken from the experimental conditions, while four fitting parameters were required. FINDINGS The experimental data can be well described by the model which was developed to provide insight into the dominant fouling mechanisms. Moreover, where existing models usually assume that pore blocking precedes cake layer formation, here we find that cake layer formation can start and occur while the degree of pore blocking is still increasing, in line with the more dynamic nature of oil droplets filtration. These new conceptual advances in the field of colloid and interface science open up new pathways for membrane fouling understanding, prevention and control.
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Affiliation(s)
- Ettore Virga
- Membrane Science and Technology, University of Twente, Drienerlolaan 5, 7522 NB Enschede, the Netherlands; Wetsus, European Centre of Excellence for Sustainable Water Technology, Oostergoweg 9, 8911 MA Leeuwarden, the Netherlands
| | - Robert W Field
- University of Oxford, Department of Engineering Science, Parks Road, Oxford OX1 3PJ, UK
| | - P M Biesheuvel
- Wetsus, European Centre of Excellence for Sustainable Water Technology, Oostergoweg 9, 8911 MA Leeuwarden, the Netherlands
| | - Wiebe M de Vos
- Membrane Science and Technology, University of Twente, Drienerlolaan 5, 7522 NB Enschede, the Netherlands.
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21
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Yang Y, Jiang X, Liu H, Ai G, Shen L, Feng X, Ye F, Zhang Z, Yuan H, Mi Y. Diethylenetriamine modified biological waste for disposing oily wastewater. Environ Res 2022; 212:113395. [PMID: 35513064 DOI: 10.1016/j.envres.2022.113395] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/08/2022] [Revised: 04/23/2022] [Accepted: 04/28/2022] [Indexed: 06/14/2023]
Abstract
Oily wastewater produced in the process of oil extraction has a potential threat to the environment. In this paper, diethylenetriamine was used to modify rice straw powder (RSP) by a solvent-free strategy, and the obtained product (AM-RSP) was utilized to dispose oily wastewater. AM-RSP was characterized by Field emission scanning electron microscope (FE-SEM), energy dispersive spectrometer (EDS), Fourier transform infrared spectroscope (FT-IR) and BET. The factors affecting the demulsification performance (DP) such as dosage, salinity and pH value were detailly investigated. The results indicated that light transmittance (ET) and oil removal rate (ER) of separated water could reach 93.5% and 96.5%, respectively, within 40 min with 150 mg/L of AM-RSP at room temperature. Also, AM-RSP had a good salt resistance. In addition, three-phase contact angle (TCA), formation of interfacial film, interfacial activity, dynamic interfacial tension (IFT), coalescence time of droplets and zeta potential were adopted to probe the demulsification mechanism.
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Affiliation(s)
- Ying Yang
- School of Chemistry & Environmental Engineering, Yangtze University, Jingzhou, 434023, PR China
| | - Xuebin Jiang
- Safety and Environmental Protection Quality Supervision and Testing Research Institute, CNPC Chuanqing Drilling Engineering Co. Ltd., Guanghan, 618300, PR China
| | - Hanjun Liu
- Safety and Environmental Protection Quality Supervision and Testing Research Institute, CNPC Chuanqing Drilling Engineering Co. Ltd., Guanghan, 618300, PR China
| | - Guosheng Ai
- Xinjiang Tarim Oilfield Construction Engineering Co., Ltd., PetroChina Tarim Oilfield Company, Korla, 841000, PR China
| | - Liwei Shen
- School of Chemistry & Environmental Engineering, Yangtze University, Jingzhou, 434023, PR China
| | - Xuening Feng
- School of Chemistry & Environmental Engineering, Yangtze University, Jingzhou, 434023, PR China
| | - Fan Ye
- School of Chemistry & Environmental Engineering, Yangtze University, Jingzhou, 434023, PR China
| | - Zejun Zhang
- School of Chemistry & Environmental Engineering, Yangtze University, Jingzhou, 434023, PR China
| | - Huaikui Yuan
- School of Chemistry & Environmental Engineering, Yangtze University, Jingzhou, 434023, PR China
| | - Yuanzhu Mi
- School of Chemistry & Environmental Engineering, Yangtze University, Jingzhou, 434023, PR China.
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22
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Ospina-Quiroga JL, García-Moreno PJ, Guadix A, Guadix EM, Almécija-Rodríguez MDC, Pérez-Gálvez R. Evaluation of Plant Protein Hydrolysates as Natural Antioxidants in Fish Oil-In-Water Emulsions. Antioxidants (Basel) 2022; 11:1612. [PMID: 36009330 DOI: 10.3390/antiox11081612] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2022] [Revised: 08/15/2022] [Accepted: 08/18/2022] [Indexed: 11/17/2022] Open
Abstract
In this work, we evaluated the physical and oxidative stabilities of 5% w/w fish oil-in-water emulsions stabilized with 1%wt Tween20 and containing 2 mg/mL of protein hydrolysates from olive seed (OSM–H), sunflower (SFSM–H), rapeseed (RSM–H) and lupin (LUM–H) meals. To this end, the plant-based substrates were hydrolyzed at a 20% degree of hydrolysis (DH) employing a mixture 1:1 of subtilisin: trypsin. The hydrolysates were characterized in terms of molecular weight profile and in vitro antioxidant activities (i.e., DPPH scavenging and ferrous ion chelation). After incorporation of the plant protein hydrolysates as water-soluble antioxidants in the emulsions, a 14-day storage study was conducted to evaluate both the physical (i.e., ζ-potential, droplet size and emulsion stability index) and oxidative (e.g., peroxide and anisidine value) stabilities. The highest in vitro DPPH scavenging and iron (II)-chelating activities were exhibited by SFSM–H (IC50 = 0.05 ± 0.01 mg/mL) and RSM–H (IC50 = 0.41 ± 0.06 mg/mL). All the emulsions were physically stable within the storage period, with ζ-potential values below −35 mV and an average mean diameter D[4,3] of 0.411 ± 0.010 μm. Although LUM–H did not prevent lipid oxidation in emulsions, OSM–H and SFSM–H exhibited a remarkable ability to retard the formation of primary and secondary lipid oxidation products during storage when compared with the control emulsion without antioxidants. Overall, our findings show that plant-based enzymatic hydrolysates are an interesting alternative to be employed as natural antioxidants to retard lipid oxidation in food emulsions.
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23
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Liu S, Yuan S, Zhang H. Molecular Dynamics Simulation for the Demulsification of O/W Emulsion under Pulsed Electric Field. Molecules 2022; 27:molecules27082559. [PMID: 35458757 PMCID: PMC9029195 DOI: 10.3390/molecules27082559] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/23/2022] [Revised: 04/04/2022] [Accepted: 04/12/2022] [Indexed: 11/18/2022]
Abstract
A bidirectional pulsed electric field (BPEF) method is considered a simple and novel technique to demulsify O/W emulsions. In this paper, molecular dynamics simulation was used to investigate the transformation and aggregation behavior of oil droplets in O/W emulsion under BPEF. Then, the effect of surfactant (sodium dodecyl sulfate, SDS) on the demulsification of O/W emulsion was investigated. The simulation results showed that the oil droplets transformed and moved along the direction of the electric field. SDS molecules can shorten the aggregation time of oil droplets in O/W emulsion. The electrostatic potential distribution on the surface of the oil droplet, the elongation length of the oil droplets, and the mean square displacement (MSD) of SDS and asphaltene molecules under an electric field were calculated to explain the aggregation of oil droplets under the simulated pulsed electric field. The simulation also showed that the two oil droplets with opposite charges have no obvious effect on the aggregation of the oil droplets. However, van der Waals interactions between oil droplets was the main factor in the aggregation.
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Affiliation(s)
- Shasha Liu
- School of Chemistry and Chemical Engineering, Shandong University, Jinan 250100, China; (S.L.); (S.Y.)
- School of Chemistry and Chemical Engineering, Qilu Normal University, Jinan 250100, China
| | - Shiling Yuan
- School of Chemistry and Chemical Engineering, Shandong University, Jinan 250100, China; (S.L.); (S.Y.)
| | - Heng Zhang
- School of Chemistry and Chemical Engineering, Shandong University, Jinan 250100, China; (S.L.); (S.Y.)
- Correspondence:
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24
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Bodoira R, Martínez M, Velez A, Cittadini MC, Ribotta P, Maestri D. Peanut skin phenolics obtained by green solvent extraction: characterization and antioxidant activity in pure chia oil and chia oil in water (O/W) emulsion. J Sci Food Agric 2022; 102:2396-2403. [PMID: 34625975 DOI: 10.1002/jsfa.11577] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/18/2021] [Revised: 09/16/2021] [Accepted: 10/09/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND The peanut skin (PS) is considered as an industrial waste with undervalued applications. Although several studies report potent antioxidant capacities of PS phenolics, the effectiveness in highly unsaturated lipid systems has not yet been evaluated. The objectives of the present study were two-fold: (i) to characterize a PS phenolic extract (PSE) obtained by means of a green technology and (ii) to evaluate its antioxidant efficacy on pure chia oil and chia oil in water (O/W) acid emulsion. RESULTS PSE was composed mainly of monomeric and condensed flavonoids (procyanidin and proanthocyanidin oligomers). PSE displayed strong antioxidant properties as measured by different reducing power and radical scavenging capacities [IC50 = 0.36 μg dry extract (DE) mL-1 for ferric reducing antioxidant power; IC50 = 4.96 μg DE mL-1 for 2,2-diphenyl-1-picrylhydrazyl (DPPH)• ; IC50 = 6.01 μg DE mL-1 for 2,2'-azinobis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS)•+ ; IC50 = 2.62 μg DE mL-1 for HO• ]. It also showed high antioxidant efficacy when tested in pure chia oil under accelerated oxidation conditions (Rancimat, 100 °C). When added to the O/W emulsions maintained at 40 °C for 15 days, the PSE was more effective than a synthetic antioxidant (tert-butylhydroquinone) with respect to minimizing the formation and degradation of lipid hydroperoxides. CONCLUSIONS The antioxidant efficacy of PSE was primarily attributed to the abundance of compounds with a high number of phenolic-OH groups. Because they were found to cover a relatively wide range of partition coefficients, the antioxidant properties could be also enhanced by effect of both interfacial and solubility phenomena. All of these features allow the potential use of PSE as a natural antioxidant in different types of foods, including acid emulsion systems. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Romina Bodoira
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC - CONICET), Universidad Nacional de Córdoba (UNC), Córdoba, Argentina
| | - Marcela Martínez
- Instituto de Ciencia y Tecnología de los Alimentos (ICTA), Facultad de Ciencias Exactas, Físicas y Naturales - Universidad Nacional de Córdoba (UNC), Córdoba, Argentina
- Instituto Multidisciplinario de Biología Vegetal (IMBIV), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) - Universidad Nacional de Córdoba (UNC), Córdoba, Argentina
| | - Alexis Velez
- Instituto de Ciencia y Tecnología de los Alimentos (ICTA), Facultad de Ciencias Exactas, Físicas y Naturales - Universidad Nacional de Córdoba (UNC), Córdoba, Argentina
- Instituto de Investigación y Desarrollo en Ingeniería de Procesos y Química Aplicada. (IPQA-CONICET), Facultad de Ciencias Exactas, Físicas y Naturales. Universidad Nacional de Córdoba, Córdoba, Argentina
| | - Maria C Cittadini
- Instituto Multidisciplinario de Biología Vegetal (IMBIV), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) - Universidad Nacional de Córdoba (UNC), Córdoba, Argentina
| | - Pablo Ribotta
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC - CONICET), Universidad Nacional de Córdoba (UNC), Córdoba, Argentina
- Instituto de Ciencia y Tecnología de los Alimentos (ICTA), Facultad de Ciencias Exactas, Físicas y Naturales - Universidad Nacional de Córdoba (UNC), Córdoba, Argentina
| | - Damián Maestri
- Instituto Multidisciplinario de Biología Vegetal (IMBIV), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) - Universidad Nacional de Córdoba (UNC), Córdoba, Argentina
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25
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Qi P, Sun D, Wu T, Li Y. Stress proteins, nonribosomal peptide synthetases, and polyketide synthases regulate carbon sources-mediated bio-demulsifying mechanisms of nitrate-reducing bacterium Gordonia sp. TD-4. J Hazard Mater 2022; 422:126900. [PMID: 34418829 DOI: 10.1016/j.jhazmat.2021.126900] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/07/2021] [Revised: 07/25/2021] [Accepted: 08/11/2021] [Indexed: 06/13/2023]
Abstract
Carbon sources have been reported to determine the bio-demulsifying performance and mechanisms. However, the genetic regulation of carbon sources-mediated bio-demulsification remains unclear. Here, the effects of β-oxidation, stress response, and nitrate metabolism on the demulsification of alkaline-surfactant-polymer flooding produced water by Gordonia sp. TD-4 were investigated. The results showed that competitive adsorption-derived demulsification was mediated by oil-soluble carbon sources (paraffin). Surface-active lipopeptides responsible for competitive adsorption-derived demulsification could be biosynthesized by the nonribosomal peptide synthetases and polyketide synthases using oil-soluble carbon sources. Bio-flocculation-derived demulsification was mediated by water-soluble carbon sources. Water-soluble carbon sources (sodium acetate and glucose) mediated the process of the dissimilatory reduction of nitrate to ammonia, which resulted in the variable accumulation of nitrite. The accumulated nitrite (>180 mg-N/L) stimulated stress response and induced the upregulation of chaperone-associated genes. The upregulation of chaperonins increased the cell surface hydrophobicity and the cation-dependent bio-flocculating performance, which were responsible for bio-flocculation-derived demulsification. The β-oxidation of fatty acids significantly affected both competitive adsorption-derived demulsification and bio-flocculation-derived demulsification. This study illustrates the synergistic effects of nitrogen sources and carbon sources on the regulation of bio-demulsifying mechanisms of TD-4 and identifies two key functional gene modules responsible for the regulation of bio-demulsifying mechanisms.
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Affiliation(s)
- Panqing Qi
- Shandong Provincial Research Center for Water Pollution Control, School of Environmental Science and Engineering, Shandong University, Qingdao 266237, PR China
| | - Dejun Sun
- Key Laboratory of Colloid and Interface Science of Education Ministry, Shandong University, Jinan 250100, PR China
| | - Tao Wu
- Key Laboratory of Colloid and Interface Science of Education Ministry, Shandong University, Jinan 250100, PR China.
| | - Yujiang Li
- Shandong Provincial Research Center for Water Pollution Control, School of Environmental Science and Engineering, Shandong University, Qingdao 266237, PR China.
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26
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Danila A, Muresan EI, Ibanescu SA, Popescu A, Danu M, Zaharia C, Türkoğlu GC, Erkan G, Staras AI. Preparation, characterization, and application of polysaccharide-based emulsions incorporated with lavender essential oil for skin-friendly cellulosic support. Int J Biol Macromol 2021; 191:405-413. [PMID: 34547316 DOI: 10.1016/j.ijbiomac.2021.09.090] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2021] [Revised: 09/07/2021] [Accepted: 09/14/2021] [Indexed: 11/16/2022]
Abstract
This study aimed to develop polysaccharide-based emulsions incorporated with lavender essential oil and their application on cellulosic support for patches obtaining. The lavender essential oil has been added to emulsions as an active compound mainly due to its antimicrobial properties. In this study, emulsions were used to deliver active ingredients (lavender essential oil). The chemical composition of essential oil was analyzed using gas chromatography-mass spectrometry (GC/MS). A total of seven emulsions (RiACL) were evaluated by determining rheological parameters and microbiological analysis. One of the emulsions (R7ACL) was applied to cellulosic support to obtain non-irritating textiles with controlled release of the active compound and moisturizing effects. Obtained cellulosic support was analyzed in terms of active compound controlled release, toxicity and antimicrobial testing, and skin analysis in healthy volunteers. It was found that the cellulosic supports treated with O/W emulsions are non-irritating, have softness and moisturizing effects, and can be used safely in topical applications for patches obtaining.
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Affiliation(s)
- Angela Danila
- "Gheorghe Asachi" Technical University of Iasi, Faculty of Industrial Design and Business Management, 29 Prof. Dr. Docent D.Mangeron Blvd, 700050 Iasi, Romania
| | - Emil Ioan Muresan
- "Gheorghe Asachi" Technical University of Iasi, "Cristofor Simionescu" Faculty of Chemical Engineering and Environmental Protection, 73 Prof.Dr.Docent D. Mangeron Blvd, 700050 Iasi, Romania
| | - Sorin-Alexandru Ibanescu
- "Petru Poni" Institute of Macromolecular Chemistry, 41A Grigore Ghica Vodă Str., 700487 Iasi, Romania
| | - Alina Popescu
- The National Research-Development Institute for Textiles and Leather Research, 6 Lucretiu Pătrășcanu Str., 030508 Bucuresti, Romania
| | - Maricel Danu
- "Gheorghe Asachi" Technical University of Iasi, "Cristofor Simionescu" Faculty of Chemical Engineering and Environmental Protection, 73 Prof.Dr.Docent D. Mangeron Blvd, 700050 Iasi, Romania; "Petru Poni" Institute of Macromolecular Chemistry, 41A Grigore Ghica Vodă Str., 700487 Iasi, Romania.
| | - Carmen Zaharia
- "Gheorghe Asachi" Technical University of Iasi, "Cristofor Simionescu" Faculty of Chemical Engineering and Environmental Protection, 73 Prof.Dr.Docent D. Mangeron Blvd, 700050 Iasi, Romania
| | - Gizem Ceylan Türkoğlu
- Dokuz Eylül University, Faculty of Engineering, Department of Textile Engineering, Tınaztepe Campus, 35397 İzmir, Turkey
| | - Gökhan Erkan
- Dokuz Eylül University, Faculty of Engineering, Department of Textile Engineering, Tınaztepe Campus, 35397 İzmir, Turkey
| | - Adela-Ioana Staras
- National Institute for Chemical-Pharmaceutical Research & Development - ICCF, Bucharest, 112, Vitan Avenue, 3rd District, 31299 Bucharest, Romania
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27
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Takezawa H, Itadani K, Obata R, Sugiyama T, Uchimura T. Quantitative Evaluation of the Creaming of Emulsions via Resonance-Enhanced Multiphoton Ionization Time-of-Flight Mass Spectrometry. ANAL SCI 2021; 37:1453-1457. [PMID: 34629360 DOI: 10.2116/analsci.21p102] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
The creaming behavior of an oil-in-water (O/W) emulsion was quantitatively evaluated via resonance-enhanced multiphoton ionization time-of-flight mass spectrometry. Styrene O/W emulsions were prepared with initial styrene concentrations of 1 and 4 g/L, and the height at the center of the sample was monitored. A peak area of the molecular ion of styrene was set as the signal intensity, for which a time profile was constructed from a series of mass spectra. As a result, the averaged time profiles showed that the signal intensities increased once and then decreased with the onset of creaming. In addition, in order to fit an experimentally obtained time profile, a modified fit function was proposed. Based on the fit results, the ratios of the increases and decreases in signal intensities were different between the two emulsions-higher in the case of an O/W emulsion with a higher initial oil concentration. On the other hand, the duration of the enhancement of the signal intensity with the onset of creaming was independent of the initial oil concentration. The present method offers the possibility to quantitatively evaluate the creaming behavior of an emulsion without pretreatment, and, therefore, would be useful for confirming the stability and quality assurance of emulsions.
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Affiliation(s)
- Hideyuki Takezawa
- Department of Materials Science and Engineering, Graduate School of Engineering, University of Fukui
| | - Kengo Itadani
- Department of Materials Science and Engineering, Graduate School of Engineering, University of Fukui
| | - Ryosuke Obata
- Department of Materials Science and Engineering, Graduate School of Engineering, University of Fukui
| | - Tomonobu Sugiyama
- Department of Materials Science and Engineering, Graduate School of Engineering, University of Fukui
| | - Tomohiro Uchimura
- Department of Materials Science and Engineering, Graduate School of Engineering, University of Fukui
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Abstract
The effect of oil-droplet diameter on lipid oxidation in O/W emulsions is unclear, and conflicting results have been reported. These conflictions may be due to different experimental conditions being used, such as the type of oil, the type of emulsifier, temperature, and the range of oil-droplet diameters tested. The method used to evaluate the oxidation could also have varied among studies. In O/W emulsions, oxygen dissolved in the aqueous phase is transferred to the oil phase through the oil-water interface and is consumed in the oil phase by oxidation. Therefore, the effect of the oil-droplet diameter on the lipid oxidation rate was evaluated by simultaneously solving the mass balance equations of oxygen and oil in the oil phase. The simulation showed that the oil-droplet diameter does not affect the lipid oxidation rate in O/W emulsions with oil-droplet diameters on the order of micrometers or less because the oxidation reaction itself is rate-limiting.
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Affiliation(s)
- Takao Roppongi
- Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
| | - Yayoi Miyagawa
- Faculty of Bioenvironmental Sciences, Kyoto University of Advanced Science
| | - Hiroyuki Fujita
- Faculty of Bioenvironmental Sciences, Kyoto University of Advanced Science
| | - Shuji Adachi
- Faculty of Bioenvironmental Sciences, Kyoto University of Advanced Science
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29
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Chen P, Xu J, Meng G, Zhao W, Wang H, Zhang L. Influence of oil droplet behavior in electrochemical micromembrane cells on treating oil/water emulsions with low-salt concentrations. Sci Total Environ 2021; 781:146633. [PMID: 33798875 DOI: 10.1016/j.scitotenv.2021.146633] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/17/2020] [Revised: 03/04/2021] [Accepted: 03/16/2021] [Indexed: 06/12/2023]
Abstract
Although flow-through electrode has demonstrated its potential in treating oily wastewater, few studies noted influence of oil droplet behavior on treating oil/water emulsions. In order to explore the influence of oil droplet behavior in a flow-through electrode cell on treating oil/water emulsions with low-salt concentrations, an electrochemical micromembrane cell was applied to treat oil/water emulsions with 0-0.8 g/L NaCl. High chemical oxygen demand (COD) reduction (80-90%) was obtained in treating Sodium dodecylbenzene sulfonate (SDBS) or Tween 80 emulsion by flow-through electrode, while the later had the higher permeate flux (900 mL/min around). The low salt concentration (0.5 g/L NaCl) achieved high COD reduction (87%) and good permeate flux (600 mL/min). Observations using optical microscopy revealed severe deformation of the shape of the charged oil droplet at the flow-through electrode interface. The wetting of oil droplets at the electrode interface occurred when the membrane acted as an anode, which resulted in flow-through electrode fouling, and subsequently, the reduction in permeate flux and treatment efficiency. The results of this study offer an attractive option when using flow-through electrode to treat oil-in-water emulsions under low-salinity conditions.
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Affiliation(s)
- Peng Chen
- National Engineering Laboratory for Industrial Wastewater Treatment, East China University of Science and Technology, Shanghai 200237, China
| | - Jiali Xu
- National Engineering Laboratory for Industrial Wastewater Treatment, East China University of Science and Technology, Shanghai 200237, China
| | - Guangyuan Meng
- National Engineering Laboratory for Industrial Wastewater Treatment, East China University of Science and Technology, Shanghai 200237, China
| | - Wei Zhao
- National Engineering Laboratory for Industrial Wastewater Treatment, East China University of Science and Technology, Shanghai 200237, China
| | - Hualin Wang
- National Engineering Laboratory for Industrial Wastewater Treatment, East China University of Science and Technology, Shanghai 200237, China; State Environmental Protection Key Laboratory of Environmental Risk Assessment and Control on Chemical Process, East China University of Science and Technology, Shanghai 200237, China
| | - Lehua Zhang
- National Engineering Laboratory for Industrial Wastewater Treatment, East China University of Science and Technology, Shanghai 200237, China; State Environmental Protection Key Laboratory of Environmental Risk Assessment and Control on Chemical Process, East China University of Science and Technology, Shanghai 200237, China; Shanghai Institute of Pollution Control and Ecological Security, Shanghai 200092, China.
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30
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Zhang M, Liang B, He H, Ji C, Cui T, Sun C. Influence of Whey Protein Micro-Gel Particles and Whey Protein Micro-Gel Particles-Xanthan Gum Complexes on the Stability of O/W Emulsions. Polymers (Basel) 2021; 13:2301. [PMID: 34301058 DOI: 10.3390/polym13142301] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2021] [Revised: 07/05/2021] [Accepted: 07/09/2021] [Indexed: 11/25/2022] Open
Abstract
Appropriate pretreatment of proteins and addition of xanthan gum (XG) has the potential to improve the stability of oil-in-water (O/W) emulsions. However, the factors that regulate the enhancement and the mechanism are still not clear, which restricts the realization of improving the emulsion stability by directional design of its structure. Therefore, the effects of whey protein micro-gel particles (WPMPs) and WPMPs-XG complexes on the stability of O/W emulsion were investigated in this article to provide theoretical support. WPMPs with different structures were prepared by pretreatment (controlled high-speed shear treatment of heat-set WPC gels) at pH 3.5–8.5. The impact of initial WPC structure and XG addition on Turbiscan Indexes, mean droplet size and the peroxide values of O/W emulsions was investigated. The results indicate that WPMPs and XG can respectively inhibit droplet coalescence and gravitational separation to improve the physical stability of WPC-stabilized O/W emulsions. The pretreatment significantly enhanced the oxidative stability of WPC-stabilized O/W emulsions. The addition of XG did not necessarily enhance the oxidative stability of O/W emulsions. Whether the oxidative stability of the O/W emulsion with XG is increased or decreased depends on the interface structure of the protein-XG complex. This study has significant implications for the development of novel structures containing lipid phases that are susceptible to oxidation.
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Hyatt JR, Zhang S, Akoh CC. Comparison of antioxidant activities of selected phenolic compounds in O/W emulsions and bulk oil. Food Chem 2021; 349:129037. [PMID: 33556726 DOI: 10.1016/j.foodchem.2021.129037] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2020] [Revised: 12/11/2020] [Accepted: 01/04/2021] [Indexed: 01/10/2023]
Abstract
Antioxidant activities of 1-o-galloylglycerol (GG), propyl gallate, rosmarinic acid (RA), tocopherols (TOC), and 1:1 combinations of GG/RA and GG/TOC were evaluated using in vitro assays including 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) (ABTS+), and ferric reducing antioxidant power (FRAP). Soybean oil stripped of TOC was utilized as bulk oil and as the oil phase in O/W emulsions for accelerated oxidation test with the selected phenolic compounds. Efficacies of antioxidants were evaluated by monitoring total oxidation (TOTOX) values and fatty acid profiles of oil and O/W samples during the accelerated oxidation. In bulk oil, GG outperformed other singular antioxidants, preventing 39.04% of oxidation for ω-3 fatty acids with a TOTOX value of 166.68. In emulsions, TOC outperformed other singular antioxidants, preventing 38.04% of oxidation with a TOTOX value of 196.72. Considering the polarities of the antioxidants and our testing systems, these results provide supporting evidence for the polar paradox theory.
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Affiliation(s)
- Joseph R Hyatt
- Department of Food Science and Technology, University of Georgia, Athens, GA, USA.
| | - Siyu Zhang
- Department of Food Science and Technology, University of Georgia, Athens, GA, USA.
| | - Casimir C Akoh
- Department of Food Science and Technology, University of Georgia, Athens, GA, USA.
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Henriet P, Jessen F, Vall-llosera M, Marie R, Jahromi M, Mohammadifar MA, Stampe-Villadsen HL, Olander Petersen H, Sloth JJ, Loft Eybye K, Jakobsen G, Casanova F. Physical Stability of Oil-In-Water Emulsion Stabilized by Gelatin from Saithe (Pollachius virens) Skin. Foods 2020; 9:E1718. [PMID: 33238407 PMCID: PMC7700494 DOI: 10.3390/foods9111718] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2020] [Revised: 11/12/2020] [Accepted: 11/16/2020] [Indexed: 12/02/2022] Open
Abstract
The objective of the present study was to investigate the physical stability of an oil-in-water (O/W) emulsion stabilized with gelatin from saithe (Pollachius virens) skin obtained with three different extraction protocols compared to two commercial fish skin gelatins. We first investigated the gelatin powder composition, and then produced the O/W emulsions at pH 3 by mechanical dispersion followed by an ultrasonication process. Sodium dodecyl sulfate (SDS) profiles for commercial samples indicated that extensive and unspecific hydrolysis of collagen occurred during the production process, whereas gelatin extracted from saithe fish skin showed typical electrophoresis patterns of type I collagen, with the presence of γ- and β-chains. Emulsions obtained with commercial samples presented high physical stability over 7 days, with particle size of ~200 nm. However, emulsions obtained with saithe fish skin presented particle size between 300 and 450 nm. Slight differences were observed in viscosity, with values between ~1 and ~4 mPa·s. Interfacial tension measurements presented values between 13 and 17 mN·m-1 with three different regimes for all the systems.
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Affiliation(s)
- Pauline Henriet
- Agrocampus Ouest, UMR 1253, F-35042 Rennes, France;
- Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads, 2800 Kongens Lyngby, Denmark; (F.J.); (M.V.-l.); (M.J.); (M.A.M.); (H.L.S.-V.); (H.O.P.)
| | - Flemming Jessen
- Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads, 2800 Kongens Lyngby, Denmark; (F.J.); (M.V.-l.); (M.J.); (M.A.M.); (H.L.S.-V.); (H.O.P.)
| | - Mar Vall-llosera
- Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads, 2800 Kongens Lyngby, Denmark; (F.J.); (M.V.-l.); (M.J.); (M.A.M.); (H.L.S.-V.); (H.O.P.)
| | - Rodolphe Marie
- Department of Health Technology, Technical University of Denmark, Ørsted Plads, 2800 Kongens Lyngby, Denmark;
| | - Mastaneh Jahromi
- Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads, 2800 Kongens Lyngby, Denmark; (F.J.); (M.V.-l.); (M.J.); (M.A.M.); (H.L.S.-V.); (H.O.P.)
| | - Mohammad Amin Mohammadifar
- Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads, 2800 Kongens Lyngby, Denmark; (F.J.); (M.V.-l.); (M.J.); (M.A.M.); (H.L.S.-V.); (H.O.P.)
| | - Hanne Lilian Stampe-Villadsen
- Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads, 2800 Kongens Lyngby, Denmark; (F.J.); (M.V.-l.); (M.J.); (M.A.M.); (H.L.S.-V.); (H.O.P.)
| | - Heidi Olander Petersen
- Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads, 2800 Kongens Lyngby, Denmark; (F.J.); (M.V.-l.); (M.J.); (M.A.M.); (H.L.S.-V.); (H.O.P.)
| | - Jens J. Sloth
- Research Group for Nano-Bio Science, National Food Institute, Technical University of Denmark, Kemitorvet, 2800 Kongens Lyngby, Denmark;
| | - Karin Loft Eybye
- Technological Institute, Kongsvang Alle 29, DK-8000 Aarhus C, Denmark;
| | - Greta Jakobsen
- Danish Fish Protein, Adelvej 11, Hoejmark, DK-6940 Lem St, Denmark;
| | - Federico Casanova
- Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads, 2800 Kongens Lyngby, Denmark; (F.J.); (M.V.-l.); (M.J.); (M.A.M.); (H.L.S.-V.); (H.O.P.)
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Wang Y, Liu Y, Ma L, Yang L, Cong P, Lan H, Xue C, Xu J. Co-oxidation of Antarctic krill oil with whey protein and myofibrillar protein in oil-in-water emulsions. J Food Sci 2020; 85:3797-3805. [PMID: 33067851 DOI: 10.1111/1750-3841.15500] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2020] [Revised: 08/30/2020] [Accepted: 09/24/2020] [Indexed: 11/28/2022]
Abstract
Antarctic krill oil (AKO) is usually encapsulated by the protein materials, enhancing its oxidative stability. Proteins exhibit immense effect on lipid oxidation and induce protein-lipid co-oxidation. This study aimed at elucidating the co-oxidation mechanism of AKO and whey protein (WP) or myofibrillar protein (MP) in oil-in-water emulsions. The estimations of malondialdehyde (MDA) content, phospholipid molecular species, and pyrrole content resulted in increased and decreased oxidation rate of AKO (especially phosphatidylethanolamine) by WP and MP, respectively. Meanwhile, protein concentration, sulfhydryl content, the loss of tryptophan fluorescence intensity, and sodium dodecyl sulfate-polyacrylamide gel electrophoresis results demonstrated that AKO promoted WP oxidation but inhibited MP oxidation. Further, the antioxidative abilities of seven common antioxidants were evaluated. Ascorbyl palmitate showed the most substantial antioxidative effect for both AKO and proteins (about 70% decrease of MDA content and 30% decrease of the decrease ratio of tryptophan fluorescence intensity). This finding supported that different proteins could exhibit different pro/anti-oxidative effects on lipid oxidation, especially for marine lipids abundant in phospholipids and polyunsaturated fatty acids. Besides, MP could also act as antioxidant in MP AKO emulsions, further extending its application from traditional surfactants. PRACTICAL APPLICATION: AKO is usually encapsulated by the protein materials, enhancing its oxidative stability. The results demonstrated MP could inhibit AKO oxidation, and vice versa, especially when ascorbyl palmitate was added at the same time. As a result, this finding explored a new potential wall material with antioxidative ability for the encapsulated products of AKO.
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Affiliation(s)
- Yuliu Wang
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong, 266003, People's Republic of China
| | - Yanzi Liu
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong, 266003, People's Republic of China
| | - Lei Ma
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong, 266003, People's Republic of China
| | - Lu Yang
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong, 266003, People's Republic of China
| | - Peixu Cong
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong, 266003, People's Republic of China
| | - Haohui Lan
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong, 266003, People's Republic of China
| | - Changhu Xue
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong, 266003, People's Republic of China.,Qingdao National Laboratory for Marine Science and Technology, Qingdao, Shandong, 266235, People's Republic of China
| | - Jie Xu
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong, 266003, People's Republic of China
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Wang P, Liu S. Development of a Gemini Interfacial Antioxidant for Oil in Water Emulsion with Gallic Acid and Dodecyl Gemini Chains. J Agric Food Chem 2020; 68:9953-9960. [PMID: 32816466 DOI: 10.1021/acs.jafc.0c00807] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
In this study, development of the gemini gallate (GG) interfacial antioxidant for oil in water (O/W) emulsion was performed employing Steglich esterification with gallic acid and dodecyl gemini chains through a prepacked column and peristaltic pump-based purification system. The structural identity and purity of the prepared GG and monogallate (MG) were confirmed by NMR, Fourier transform infrared spectroscopy, and high-performance liquid chromatography-mass spectrometry. Further evaluation revealed that the GG possessed excellent radical scavenging activity and superior antioxidant activity in an O/W emulsion relative to the MG, especially under the condition of a reduced amount of the emulsifier. Microscopic investigation by a fluorescent probe and transmission electron microscopy (TEM) unveiled that the extraordinary antioxidant performance in the O/W emulsion was presumably attributed to preferable interfacial location because of the unique gemini molecular architecture. The superior antioxidant activity of the gemini antioxidant holds great promise for antioxidation in O/W emulsions.
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Affiliation(s)
- Peifei Wang
- Department of Food Science and Nutrition, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China
| | - Songbai Liu
- Department of Food Science and Nutrition, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China
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Chen S, Amin S. Design of high-performance curling mascara through utilization of smart thermoresponsive polymer. Int J Cosmet Sci 2020; 42:557-563. [PMID: 32516453 DOI: 10.1111/ics.12639] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2020] [Revised: 05/11/2020] [Accepted: 06/02/2020] [Indexed: 01/10/2023]
Abstract
OBJECTIVE In this study, methoxy poly(ethylene glycol)-b-poly(D,L-lactide), or mPEG-PLA, was used as the smart thermoresponsive polymer in our mascara formulation. The utility of mPEG-PLA in a mascara formulation was investigated by a stepwise build-up in an oil in water (O/W) emulsion. The experimental results may pave the way to a strategy of developing more cosmetic formulation with thermoresponsive shape memory polymers (SMPs). METHOD mPEG-PLA was first incorporated in a simple emulsion for rheological evaluation such as shear flow viscosity and small deformation oscillation measurements over the relevant temperature settings to mascara application. Then, wax and pigment were incorporated to complete the basic formulation as an O/W mascara and evaluated rheologically as before. Finally, the formulation was applied by a heated mascara applicator to false lashes to evaluate its curing and lifting effect. RESULTS With 0.8% concentration of mPEG-PLA, the viscosity was able to increase from 0.20 Pas·s to 1.00 Pas·s. At 1.0% concentration of mPEG-PLA, the emulsion samples with mineral oil were evaluated from 55°C to 25°C for its storage modulus (G') and were found to have a consistent shear-thinning characteristic across all temperature range. The sample containing the polymer (M-1) arrived at a markedly higher elasticity when compared against the sample without (M-0). The same result holds true for the set of samples formulated with beeswax instead of mineral oil. When the formulations were applied with a heated mascara applicator on false eyelashes, the formulation containing mPEG-PLA was found to produce a more pronounced and longer-lasting curl. CONCLUSION This preliminary rheological study of an O/W mascara containing mPEG-PLA demonstrated that thermoresponsive SMP can be added to enhance the curl and lifting effect of a mascara formulation.
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Affiliation(s)
- S Chen
- Arnold & Marie Schwartz College of Pharmacy and Health Sciences, Long Island University, 1 University Plaza, Brooklyn, NY, 11201, USA
| | - S Amin
- Chemical Engineering Department, Manhattan College, 4513 Manhattan College Pkwy, Bronx, NY, 10471, USA
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Wang L, Li Y, Xiang D, Zhang W, Bai X. Stability of lutein in O/W emulsion prepared using xanthan and propylene glycol alginate. Int J Biol Macromol 2020; 152:371-379. [PMID: 32084481 DOI: 10.1016/j.ijbiomac.2020.02.162] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2019] [Revised: 02/12/2020] [Accepted: 02/15/2020] [Indexed: 12/08/2022]
Abstract
Lutein is a hydrophobic carotenoid with diverse bioactivities. For encapsulating the molecule in a novel method, we prepared two emulsions from xanthan and propylene glycol alginate at the ratios of 3:7 and 4:6. The instability index and particle size of the emulsions were determined using a stability analyzer and laser particle size analyzer. The influence of crystallization on the emulsions was observed under a polarizing microscope. The effects of centrifugal force and storage on the lutein emulsions were analyzed by measuring the changes in absorbance. The results showed that the emulsion fabricated by xanthan and propylene glycol alginate at the ratio of 4:6 was highly stable, and crystals were dispersed when xanthan and propylene glycol alginate existed. These results revealed that the hydrophobicity and absorption kinetics of emulsifiers would determine the stability of emulsion when the viscosity of emulsifiers reached a certain value, and the stability of emulsions would affect the stability of lutein in the emulsions.
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Affiliation(s)
- Lei Wang
- College of Food Science, Hainan University, No.58 Renmin Avenue, Haikou 570228, China
| | - Yujie Li
- 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; Engineering Research Center of Utilization of Tropical Polysaccharide Resources, Ministry of Education, No.58 Renmin Avenue, Haikou 570228, China.
| | - Weimin Zhang
- College of Food Science, Hainan University, No.58 Renmin Avenue, Haikou 570228, China
| | - Xinpeng Bai
- College of Food Science, Hainan University, No.58 Renmin Avenue, Haikou 570228, China; Engineering Research Center of Utilization of Tropical Polysaccharide Resources, Ministry of Education, No.58 Renmin Avenue, Haikou 570228, China
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Wang S, Fan J, Xu L, Ye K, Shu T, Liu S. Enhancement of Antioxidant Activity in O/W Emulsion and Cholesterol-Reducing Capacity of Epigallocatechin by Derivatization with Representative Phytosterols. J Agric Food Chem 2019; 67:12461-12471. [PMID: 31613618 DOI: 10.1021/acs.jafc.9b04382] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
In this study, derivatization of epigallocatechin (EGC) by representative phytosterols (stigmasterol and β-sitosterol) was performed employing Steglich esterification. The structural identity and purity of epigallocatechin β-sitosterol (ESi) and epigallocatechin stigmasterol (ESt) were confirmed by NMR, FT-IR, and HPLC-MS. Further evaluation of ESi and ESt revealed their extraordinary antioxidant activities in O/W emulsion. Two different radical sources in oil or aqueous phase were applied to explore the antioxidant behavior in O/W emulsion. The mechanism was further investigated by fluorescent microscopy and transmission electron microscopy (TEM). Furthermore, incorporation of EGC with stigmasterol and β-sitosterol notably enhanced the cholesterol-reducing activity. TEM studies suggested the hydrogen bonding of EGC strengthened the aggregation network of ESi and ESt in the bile salt micelle. The exceptional properties of ESi and ESt signified their intriguing utilization in the food industry.
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Affiliation(s)
- Shanshan Wang
- Department of Food Science and Nutrition, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment , Zhejiang University , 866 Yuhangtang Road , Hangzhou 310058 , China
| | - Jiawen Fan
- Department of Food Science and Nutrition, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment , Zhejiang University , 866 Yuhangtang Road , Hangzhou 310058 , China
| | - Lujing Xu
- Department of Food Science and Nutrition, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment , Zhejiang University , 866 Yuhangtang Road , Hangzhou 310058 , China
| | - Kai Ye
- Department of Food Science and Nutrition, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment , Zhejiang University , 866 Yuhangtang Road , Hangzhou 310058 , China
| | - Tong Shu
- Qinghai Food Inspection and Testing Institute , 12 Beidajie , Xining 810000 , China
| | - Songbai Liu
- Department of Food Science and Nutrition, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment , Zhejiang University , 866 Yuhangtang Road , Hangzhou 310058 , China
- Qinghai Food Inspection and Testing Institute , 12 Beidajie , Xining 810000 , China
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Cengiz A, Schroën K, Berton-Carabin C. Lipid Oxidation in Emulsions Fortified with Iron-Loaded Alginate Beads. Foods 2019; 8:E361. [PMID: 31450564 DOI: 10.3390/foods8090361] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2019] [Accepted: 08/22/2019] [Indexed: 01/30/2023] Open
Abstract
The potential use of iron-loaded alginate beads to fortify oil-in-water (O/W) emulsions was studied. Iron-loaded alginate beads with different sizes (0.65, 0.84, 1.5 and 2 mm) were produced by ionic gelation with calcium chloride, leading to 81% encapsulation efficiency (EE) of ferrous sulfate. These beads were added to O/W emulsions to investigate their effect on lipid oxidation. The use of iron-loaded alginate beads inhibited lipid oxidation in emulsions, compared to a control emulsion with the same concentration of free ferrous sulfate in the continuous phase, but did not totally prevent it. Results obtained with scanning electron microscopy and energy dispersive X-ray spectroscopy (EDX) analysis showed that some reactive iron was present at the surface of the beads. Oxidation of the lipid droplets was slightly higher for smaller alginate beads, suggesting that the reaction could be linked to the total bead surface. When covering iron-loaded beads with an extra layer of alginate, lipid oxidation was inhibited, which confirmed the role of reactive surface-bound iron. This study shows that the location of iron within the encapsulates plays a crucial role in the chemical stability of fortified foods and should be taken as a starting point in the design of iron-fortified food products.
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Abcha I, Souilem S, Neves MA, Wang Z, Nefatti M, Isoda H, Nakajima M. Ethyl oleate food-grade O/W emulsions loaded with apigenin: Insights to their formulation characteristics and physico-chemical stability. Food Res Int 2018; 116:953-962. [PMID: 30717028 DOI: 10.1016/j.foodres.2018.09.032] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2018] [Revised: 06/28/2018] [Accepted: 09/09/2018] [Indexed: 12/15/2022]
Abstract
Apigenin has attracted a great interest in the food industry due to the wide range of its biological activities including antioxidant and anti-inflammatory. The encapsulation of apigenin in oil-in-water (O/W) emulsions could overcome its low solubility and lead to the development of new functional food products. The aim of this study is to formulate food-grade O/W submicron emulsions loaded with apigenin using high-pressure homogenization. Supersaturated solutions of 0.1 wt% apigenin in ethyl oleate were heated at 100 °C for 30, 60, or 120 min and the supernant after centrifugation were used as to-be-dispersed phases. An aqueous solution containing 1 wt% tween 20 was used as the continuous phase. We examined the effect of heating process of the ethyl oleate prior to emulsification and the homogenization-pressure (60-150 MPa) on the physico-chemical characteristics of the O/W emulsions immediately after formulation and during storage. Submicron O/W emulsions were formulated and the lowest average droplet diameter (dav) was 169 ± 2.082 nm with a polydispersity index (PDI) of 0.06 ± 0.002. After 30 days of storage at 4 °C, the O/W emulsion formulated remained physically stable with little change in their dav and PDI values. The preheat treatment of ethyl oleate, affected the initial loaded apigenin concentration but hardly affected the physico-chemical stability of O/W emulsions. However, HPLC analysis demonstrated that the emulsification pressure was a relevant parameter affecting apigenin retention during the storage of O/W emulsions. Apigenin degradation in ethyl oleate O/W emulsions followed zero order kinetics and about 91.5-93.5% of apigenin could be retained in O/W emulsions after 30 days of storage.
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Affiliation(s)
- Imen Abcha
- Alliance for Research on North Africa (ARENA), University of Tsukuba, 1-1-1 Tennoudai, Tsukuba, Ibaraki 305-8572, Japan; Pastoral Ecology Laboratory, Institute of Arid Land (IRA), Medenine 4119, Tunisia
| | - Safa Souilem
- Alliance for Research on North Africa (ARENA), University of Tsukuba, 1-1-1 Tennoudai, Tsukuba, Ibaraki 305-8572, Japan; Laboratory of Environmental Bioprocess, Center of Biotechnology of Sfax (CBS), B.P. 1177, Sfax 3018, Tunisia.
| | - Marcos A Neves
- Alliance for Research on North Africa (ARENA), University of Tsukuba, 1-1-1 Tennoudai, Tsukuba, Ibaraki 305-8572, Japan.
| | - Zheng Wang
- Alliance for Research on North Africa (ARENA), University of Tsukuba, 1-1-1 Tennoudai, Tsukuba, Ibaraki 305-8572, Japan
| | - Mohamed Nefatti
- Pastoral Ecology Laboratory, Institute of Arid Land (IRA), Medenine 4119, Tunisia
| | - Hiroko Isoda
- Alliance for Research on North Africa (ARENA), University of Tsukuba, 1-1-1 Tennoudai, Tsukuba, Ibaraki 305-8572, Japan
| | - Mitsutoshi Nakajima
- Alliance for Research on North Africa (ARENA), University of Tsukuba, 1-1-1 Tennoudai, Tsukuba, Ibaraki 305-8572, Japan
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Shin JA, Jeong SH, Jia CH, Hong ST, Lee KT. Comparison of antioxidant capacity of 4-vinylguaiacol with catechin and ferulic acid in oil-in-water emulsion. Food Sci Biotechnol 2018; 28:35-41. [PMID: 30815292 DOI: 10.1007/s10068-018-0458-2] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2018] [Revised: 08/15/2018] [Accepted: 08/19/2018] [Indexed: 11/30/2022] Open
Abstract
The product of ferulic acid decarboxylation, 4-vinylguaiacol (4-VG), is an important antioxidant and is reported to have an antioxidant capacity comparable to α-tocopherol. In this study, evaluation on antioxidant capacities of ferulic acid, catechin, and 4-VG was performed when 200 ppm of each compound was added in a 10% O/W emulsion for 50 days. Peroxide value (POV) results of the O/W emulsion containing 4-VG were noteworthy. The POV was 1.9 meq/L of emulsion after 29 days, which was no different to the initial value (day 0). Even when the oxidation was allowed to advance to day 50, the POV remained at 2.2 meq/L of emulsion, representing only a tiny increase relative to the initial value on day 0. 1H-NMR results also showed that the lowest conjugated forms and no aldehydes were detected in emulsion of 4-VG stored for 50 days, proving the excellent antioxidant capacity in the O/W emulsion.
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Affiliation(s)
- Jung-Ah Shin
- Department of Food Science and Technology, Chungnam National University, 99 Daehak-ro, Yuseong-gu, Daejeon 34134 Republic of Korea
| | - Sang-Hwa Jeong
- Department of Food Science and Technology, Chungnam National University, 99 Daehak-ro, Yuseong-gu, Daejeon 34134 Republic of Korea
| | - Cai-Hua Jia
- Department of Food Science and Technology, Chungnam National University, 99 Daehak-ro, Yuseong-gu, Daejeon 34134 Republic of Korea
| | - Soon Taek Hong
- Department of Food Science and Technology, Chungnam National University, 99 Daehak-ro, Yuseong-gu, Daejeon 34134 Republic of Korea
| | - Ki-Teak Lee
- Department of Food Science and Technology, Chungnam National University, 99 Daehak-ro, Yuseong-gu, Daejeon 34134 Republic of Korea
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Iwata T, Nagatani H, Osakai T. Determination of the Electrostatic Potential of Oil-in-Water Emulsion Droplets by Combined Use of Two Membrane Potential-Sensitive Dyes. ANAL SCI 2018; 33:813-819. [PMID: 28690259 DOI: 10.2116/analsci.33.813] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
The fluorescence behaviors of potential-sensitive dyes including anionic DiBAC4(3) (denoted by dye A), DiSBAC2(3) (dye B), and zwitterionic di-4-ANEPPS (dye C) were studied in oil-in-water (O/W) emulsions. In this study, the equilibrium Galvani potential difference (ΔOWφeq) of the O/W-emulsion droplets was controlled by changing the ratio of the concentrations of electrolytes added to the O (=1,2-dichloroethane) and W phases. When using an adequate combination of the dyes, i.e., B and C, we could observe that the ratio of their fluorescence peak intensities was changed from 1.08 to 1.38, depending on the change of (ΔOWφeq from 26 to 73 mV. It is desirable to apply this method to study the potential-dependent ion or electron-transfer reactions occurring at vesicles or liposomes, and also to biomembranes.
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Affiliation(s)
- Tomoya Iwata
- Department of Chemistry, Graduate School of Science, Kobe University
| | - Hirohisa Nagatani
- Faculty of Chemistry, Institute of Science and Engineering, Kanazawa University
| | - Toshiyuki Osakai
- Department of Chemistry, Graduate School of Science, Kobe University
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Liu N, Chen Q, Li G, Zhu Z, Yi J, Li C, Chen X, Wang Y. Properties and Stability of Perilla Seed Protein-Stabilized Oil-in-Water Emulsions: Influence of Protein Concentration, pH, NaCl Concentration and Thermal Treatment. Molecules 2018; 23:molecules23071533. [PMID: 29949852 PMCID: PMC6100609 DOI: 10.3390/molecules23071533] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2018] [Revised: 06/19/2018] [Accepted: 06/24/2018] [Indexed: 11/16/2022] Open
Abstract
Perilla seed protein (PSP) was extracted from defatted perilla seed meal and applied in oil-in-water (O/W) emulsions as an emulsifier. We investigated the influences of protein concentration (0.25⁻1.5 wt %), pH (3.0⁻9.0), NaCl concentration (0⁻350 mmol/L) and thermal treatment (70⁻90 °C, 30 min) on the physical characteristics of O/W emulsions, including volume-average diameter, ζ-potential, interfacial protein concentration, microstructure and so on. Results showed that increasing PSP concentration would decrease the d4,3 and a 1.0 wt % PSP concentration was sufficient to ensure the stability of emulsion. Under pH 3.0⁻9.0, emulsions were stable except at pH 3.0⁻5.0 which was proximal to the isoelectric point (pH 4.5) of PSP. At high NaCl concentrations (250⁻350 mmol/L), the emulsions exhibited relatively lower absolute ζ-potential values and a large number of aggregated droplets. A moderate thermal treatment temperature (e.g., 70 °C) was favorable for the emulsion against aggregation and creaming. However, when 90 °C thermal treatment was performed, a clear layer separation was observed after 2 weeks storage and the emulsion showed a poor stability. The findings of this work are of great importance for the utilization and development of PSP as an emulsifier for food emulsions.
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Affiliation(s)
- Ning Liu
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China.
| | - Qiannan Chen
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China.
| | - Guanghui Li
- Department of Food Science and Engineering, College of Science and Engineering, Jinan University, Guangzhou 510632, China.
| | - Zhenbao Zhu
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China.
| | - Jianhua Yi
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China.
| | - Cheng Li
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China.
| | - Xuefeng Chen
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China.
| | - Yong Wang
- Department of Food Science and Engineering, College of Science and Engineering, Jinan University, Guangzhou 510632, China.
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Yi B, Kim MJ, Lee J. Oxidative stability of oil-in-water emulsions with α-tocopherol, charged emulsifier, and different oxidative stress. Food Sci Biotechnol 2018; 27:1571-1578. [PMID: 30483420 DOI: 10.1007/s10068-018-0407-0] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2017] [Revised: 04/30/2018] [Accepted: 05/21/2018] [Indexed: 11/28/2022] Open
Abstract
α-Tocopherol is known to show different activity depending on the concentration and food matrix. Effects of α-tocopherol at the concentrations of 0, 0.1, 0.5, and 1.0 mM were determined in oil-in-water (O/W) emulsions containing anionic, neutral, and cationic emulsifiers under different types of oxidative stress including riboflavin photosensitization, photooxidation, and autoxidation. Headspace oxygen depletion, lipid hydroperoxides, and conjugated dienes were analyzed to determine the oxidative stability of O/W emulsions. α-Tocopherol served as an antioxidant in O/W emulsion with a cationic emulsifier irrespective of oxidative stress. α-Tocopherol acted as an antioxidant in O/W emulsion with a neutral emulsifier at riboflavin photosensitization while a prooxidant at photooxidation. However, in samples with an anionic emulsifier, α-tocopherol activity differed from the concentration and types of oxidative stress. Therefore, cationic transition metals or reactive oxygen species generated from RF photosensitization could play key roles of α-tocopherol in O/W emulsion.
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Affiliation(s)
- BoRa Yi
- 1Department of Food Science and Biotechnology, Sungkyunkwan University, 2066 Seobu-ro, Jangan-gu, Suwon, Gyeonggi-do 440-746 Korea
| | - Mi-Ja Kim
- 2Department of Food and Nutrition, Kangwon National University, Samcheok, Korea
| | - JaeHwan Lee
- 1Department of Food Science and Biotechnology, Sungkyunkwan University, 2066 Seobu-ro, Jangan-gu, Suwon, Gyeonggi-do 440-746 Korea
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Varma CAK, Jayaram Kumar K. Formulation and optimization of pH sensitive drug releasing O/W emulsions using Albizia lebbeck L. seed polysaccharide. Int J Biol Macromol 2018; 116:239-246. [PMID: 29719218 DOI: 10.1016/j.ijbiomac.2018.04.150] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2018] [Revised: 04/18/2018] [Accepted: 04/28/2018] [Indexed: 12/17/2022]
Abstract
Smart polymers, one of the class of polymers with extensive growth in the last few decades due to their wide applications in drug targeting and controlled delivery systems. With this in mind, the aim of the present study is to design and formulate smart releasing o/w emulsion by using Albizia lebbeck L. seed polysaccharide (ALPS). For this purpose, the physicochemical and drug release characteristics like emulsion capacity (EC), emulsion stability (ES), viscosity, microscopy, zeta potential, polydispersity index (PDI) and in-vitro drug release were performed. The EC and ES values were found to increase with an increased concentration of ALPS. The emulsion formulations were statistically designed by using 32 full factorial design. All the emulsions showed a shear-thinning behavior. The zeta potential and polydispersity index were found to be in the range of -35.83 mV to -19.00 mV and 0.232-1.000 respectively. Further, the percent cumulative drug release of the emulsions at 8 h was found to be in the range of 30.19-82.65%. The drug release profile exhibited zero order release kinetics. In conclusion, the ALPS can be used as a natural emulsifier and smart polymer for the preparation of pH sensitive emulsions in drug delivery systems.
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Affiliation(s)
- Chekuri Ashok Kumar Varma
- Department of Pharmaceutical Sciences and Technology, Birla Institute of Technology, Mesra, Ranchi 835215, Jharkhand, India
| | - K Jayaram Kumar
- Department of Pharmaceutical Sciences and Technology, Birla Institute of Technology, Mesra, Ranchi 835215, Jharkhand, India.
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Yi B, Kim MJ, Lee J. Antioxidant Properties of Astaxanthin in Oil-in-Water Emulsions with Differently-Charged Emulsifiers Under Chlorophyll Photosensitization. J Food Sci 2018; 83:589-596. [PMID: 29412454 DOI: 10.1111/1750-3841.14005] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2017] [Revised: 11/06/2017] [Accepted: 11/10/2017] [Indexed: 11/27/2022]
Abstract
The antioxidative or prooxidative properties of astaxanthin at the concentrations of 0, 10, and 100 μM were determined in oil-in-water (O/W) emulsions containing neutral, anionic, and cationic emulsifiers, which was Tween 20, sodium dodecyl sulfate, cetyltrimethylammonium bromide (CTAB), respectively, under chlorophyll photosensitization. The oxidative parameters and headspace volatiles were analyzed in O/W emulsions. In the 24 h period of visible light irradiation, 100 μM of astaxanthin acted as an antioxidant in O/W emulsions containing neutral and anionic emulsifiers. However, astaxanthin in O/W emulsions with a cationic emulsifier was neither an antioxidant nor a prooxidant. The profiles of volatile compounds showed that astaxanthin served as a singlet oxygen quencher in O/W emulsions containing neutral and anionic emulsifiers. However, in O/W emulsion with a cationic emulsifier, astaxanthin was neither a singlet oxygen quencher nor a free radical scavenger because prooxidant properties of CTAB overwhelmed the antioxidant effects of astaxanthin. Therefore, the antioxidant properties of astaxanthin were influenced by the emulsifier charges in O/W emulsions. PRACTICAL APPLICATION Astaxanthin is a lipid-soluble pigment and has antioxidant, anticancer, and anti-inflammatory properties and beneficial effects on cardiovascular diseases. Many lipid-based foods are displayed on the shelves in the markets under fluorescent light. The addition of astaxanthin can extend the shelf life of O/W emulsion type foods such as beverage and dressing products under visible light irradiation. Also, oxidative stability in emulsion type foods containing astaxanthin rich natural ingredients can be predicted.
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Affiliation(s)
- BoRa Yi
- Dept. of Food Science and Biotechnology, Sungkyunkwan Univ., Suwon, Korea
| | - Mi-Ja Kim
- Dept. of Food and Nutrition, Kangwon National Univ., Samcheok, Korea
| | - JaeHwan Lee
- Dept. of Food Science and Biotechnology, Sungkyunkwan Univ., Suwon, Korea
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Abstract
The first quantitative analysis of an oil component in an emulsion was achieved by multiphoton ionization time-of-flight mass spectrometry (MPI-TOFMS). An oil-in-water (O/W) emulsion was prepared. Styrene (0 - 5000 ng μL-1) and Triton X-100 were used as the oil phase and the disperser, respectively. Toluene was employed as an internal standard. We obtained a series of mass spectra, and then constructed the time profiles for styrene and toluene. As a result, we found several spikes from both time profiles when measuring emulsions with higher concentrations of styrene. Moreover, the timing of spikes for toluene coincided with that of styrene. These results suggested the movement of toluene into styrene droplets in the prepared emulsion. Furthermore, we constructed calibration curves of styrene using both the absolute calibration curve method and an internal standard method. Linear calibration curves were obtained in the concentration range investigated in the present study; the coefficients of determination obtained by both methods were 0.9956 and 0.9986, respectively.
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Affiliation(s)
- Hirofumi Fukaya
- Department of Materials Science and Engineering, Graduate School of Engineering, University of Fukui
| | - Tomohiro Uchimura
- Department of Materials Science and Engineering, Graduate School of Engineering, University of Fukui
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Roy JC, Salaün F, Giraud S, Ferri A, Guan J. Surface behavior and bulk properties of aqueous chitosan and type-B gelatin solutions for effective emulsion formulation. Carbohydr Polym 2017; 173:202-214. [PMID: 28732859 DOI: 10.1016/j.carbpol.2017.06.001] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2017] [Revised: 05/26/2017] [Accepted: 06/01/2017] [Indexed: 11/16/2022]
Abstract
The behavior of aqueous chitosan (CH), type-B gelatin (GB) and CH-GB coacervate was studied on oil-in-water emulsion formulation at various pH and concentration ratio. The coacervate was formed by phase separation at ratios CH:GB, 1:10 to 1:1 with total biopolymer concentrations of 0.55%-1.0% (w/v) at pH 4.0-5.5. Soluble complexes were formed below pH 5.0 and coacervate formation was confirmed at pH 5.0 and above by zeta potential and UV-spectroscopy measurements. The coacervate formation was found maximum at the CH-GB ratios of 1:10 and 1:5 at pH 5.5. Formulated emulsions (>10μm droplets) using 1% (w/v) chitosan and GB were found stable (+52.5mv and creaming index 86%) and unstable respectively. Emulsion stabilized by mixed CH:GB 1:5 (3%w/v) had no creaming effect. The instability was attributed to the lower surface activity (K=5.0Lg-1) of pure GB compared to CH (K=14.3Lg-1). The formulation and methods can successfully tune the stability of the emulsions.
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Affiliation(s)
- Jagadish Chandra Roy
- University Lille Nord de France, F-5900 Lille, France; ENSAIT, GMTEX, F-59100, Roubaix, France; Department of Applied Science and Technology, Politecnico di Torino, Italy; College of Textile and Clothing Engineering, Soochow University, Suzhou, Jiangsu, 215123, China.
| | - Fabien Salaün
- University Lille Nord de France, F-5900 Lille, France; ENSAIT, GMTEX, F-59100, Roubaix, France
| | - Stéphane Giraud
- University Lille Nord de France, F-5900 Lille, France; ENSAIT, GMTEX, F-59100, Roubaix, France
| | - Ada Ferri
- Department of Applied Science and Technology, Politecnico di Torino, Italy
| | - Jinping Guan
- College of Textile and Clothing Engineering, Soochow University, Suzhou, Jiangsu, 215123, China
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Ishibashi C, Hondoh H, Ueno S. Influence of morphology and polymorphic transformation of fat crystals on the freeze-thaw stability of mayonnaise-type oil-in-water emulsions. Food Res Int 2016; 89:604-613. [PMID: 28460956 DOI: 10.1016/j.foodres.2016.09.012] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2016] [Revised: 09/05/2016] [Accepted: 09/07/2016] [Indexed: 11/28/2022]
Abstract
This study examined the destabilization of an oil-in-water (O/W) emulsion by freeze-thawing with a focus on the influence of the morphology and polymorph of fat crystals. For a model of food emulsion, this study used a mayonnaise-type O/W emulsion containing 70wt% canola oil (canola emulsion) or soybean oil (soybean emulsion) stored at -15, -20, and -30°C. The freeze-thaw stabilities of the emulsions were evaluated by measuring the upper oil layer after freeze-thawing. The soybean emulsion kept at -20°C had the highest stability; the other emulsions were destabilized during 6h of storage. Crystallization in the emulsions was determined using differential scanning calorimetry (DSC), time variation of temperature, X-ray diffraction measurement, and polarized light microscopy. DSC thermograms indicated that crystallization in emulsions occurred first in the high-melting fraction of oil, followed by water and, last, in the low-melting fraction of oil during cooling to -40°C. In the canola emulsion, the amount of fat crystals derived from the low-melting fraction of oil increased during storage at all temperatures, resulting in partial coalescence. The soybean emulsion was expected to be destabilized by polymorphic transformation (sub-α to β' and β) of fat crystals derived from the high-melting fraction during storage at -15 and -20°C. However, the soybean emulsion did not exhibit polymorphic transformation stored at -30°C, and the amount of fat crystals did not increase during freezing; thus, it was destabilized via a different mechanism.
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Affiliation(s)
- C Ishibashi
- Graduate School of Biosphere Science, Hiroshima University, 1-4-4 Kagamiyama, Higashi-Hiroshima 739-8528, Japan
| | - H Hondoh
- Graduate School of Biosphere Science, Hiroshima University, 1-4-4 Kagamiyama, Higashi-Hiroshima 739-8528, Japan.
| | - S Ueno
- Graduate School of Biosphere Science, Hiroshima University, 1-4-4 Kagamiyama, Higashi-Hiroshima 739-8528, Japan
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Yi B, Kim MJ, Lee J. Effects of emulsifier charges on the oxidative stability in oil-in-water emulsions under riboflavin photosensitization. Food Sci Biotechnol 2016; 25:1003-1009. [PMID: 30263366 PMCID: PMC6049128 DOI: 10.1007/s10068-016-0162-z] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2016] [Revised: 06/15/2016] [Accepted: 06/15/2016] [Indexed: 10/21/2022] Open
Abstract
The oxidative stability in oil-in-water (O/W) emulsions containing different emulsifier charges was tested under riboflavin photosensitization by analysis of headspace oxygen content and lipid hydroperoxides. Sodium dodecyl sulfate (SDS), Tween 20, and cetyltrimethylammonium bromide (CTAB) were selected as anionic, neutral, and cationic emulsifiers, respectively. The O/W emulsions containing CTAB had lower oxidative stability than those with SDS and Tween 20. The addition of ethylenediaminetetraacetic acid, a well-known metal chelator, increased the oxidative stability in O/W emulsions, irrespective of emulsifier charges. Oxidative stability in Tween 20-stabilized emulsions decreased in FeCl3 and FeCl2 concentration-dependent manner. However, oxidative stability in samples containing CTAB increased up to 0.5mM of FeCl3 and FeCl2 and then decreased, which implies that CTAB act differently during lipid oxidation compared to SDS and Tween 20.
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Affiliation(s)
- BoRa Yi
- 1Department of Food Science and Biotechnology, Sungkyunkwan University, Suwon, Gyeonggi, 16419 Korea
| | - Mi-Ja Kim
- 2Department of Food and Nutrition, Kangwon National University, Samcheok, Gangwon, 25913 Korea
| | - JaeHwan Lee
- 1Department of Food Science and Biotechnology, Sungkyunkwan University, Suwon, Gyeonggi, 16419 Korea
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50
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Liu QR, Qi JR, Yin SW, Wang JM, Guo J, Feng JL, Cheng M, Cao J, Weng JY, Yang XQ. The influence of heat treatment on acid-tolerant emulsions prepared from acid soluble soy protein and soy soluble polysaccharide complexes. Food Res Int 2016; 89:211-218. [PMID: 28460907 DOI: 10.1016/j.foodres.2016.07.001] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2016] [Revised: 06/06/2016] [Accepted: 07/02/2016] [Indexed: 11/25/2022]
Abstract
This research presents a green procedure to prepare oil in water (O/W) emulsion from acid soluble soy protein (ASSP) and soy soluble polysaccharide (SSPS), a long-term stable nanoscale system for delivering the lipophilic components. The emulsion technique involved the preparation complexion using ASSP and SSPS by electrostatic and hydrophobic interactions as well as high pressure homogenization. The average diameter of the droplet of emulsions (fresh and heated) is 263±2nm. Such emulsions resulted in heating stable dispersions containing corn oil at the concentration of 20.0%, even at the pH around the isoelectric points of ASSP. After 90days storage at 4°C, the mean diameter of emulsions after heating at 80°C for 60min is 314±1nm compared with 341±3nm of emulsions unheated. The heat-stability of dispersions were affected by emulsion conditions, so the present research demonstrates the emulsion stability against heat treatment, ionic strength and pH change.
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Affiliation(s)
- Qian-Ru Liu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Jun-Ru Qi
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
| | - Shou-Wei Yin
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Jin-Mei Wang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Jian Guo
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Ji-Lu Feng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Meng Cheng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Jing Cao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Jing-Yi Weng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Xiao-Quan Yang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
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