scholarly journals Combining cellulose nanofibrils and galactoglucomannans for enhanced stabilization of future food emulsions

Cellulose ◽  
2021 ◽  
Author(s):  
Ragnhild Aaen ◽  
Mari Lehtonen ◽  
Kirsi S. Mikkonen ◽  
Kristin Syverud
Keyword(s):  
Cellulose Nanofibrils ◽  
Bimodal Distribution ◽  
Good Stability ◽  
Visual Appearance ◽  
Food Emulsions ◽  
Oil In Water ◽  
Oil Concentration ◽  
Emulsion Stabilization ◽  
The Stability ◽  
Droplet Size Distributions

AbstractThe use of wood-derived cellulose nanofibrils (CNFs) or galactoglucomannans (GGM) for emulsion stabilization may be a way to obtain new environmentally friendly emulsifiers. Both have previously been shown to act as emulsifiers, offering physical, and in the case of GGM, oxidative stability to the emulsions. Oil-in-water emulsions were prepared using highly charged (1352 ± 5 µmol/g) CNFs prepared by TEMPO-mediated oxidation, or a coarser commercial CNF, less charged (≈ 70 µmol/g) quality (Exilva forte), and the physical emulsion stability was evaluated by use of droplet size distributions, micrographs and visual appearance. The highly charged, finely fibrillated CNFs stabilized the emulsions more effectively than the coarser, lower charged CNFs, probably due to higher electrostatic repulsions between the fibrils, and a higher surface coverage of the oil droplets due to thinner fibrils. At a constant CNF/oil ratio, the lowest CNF and oil concentration of 0.01 wt % CNFs and 5 wt % oil gave the most stable emulsion, with good stability toward coalescence, but not towards creaming. GGM (0.5 or 1.0 wt %) stabilized emulsions (5 wt % oil) showed no creaming behavior, but a clear bimodal distribution with some destabilization over the storage time of 1 month. Combinations of CNFs and GGM for stabilization of emulsions with 5 wt % oil, provided good stability towards creaming and a slower emulsion destabilization than for GGM alone. GGM could also improve the stability towards oxidation by delaying the initiation of lipid oxidation. Use of CNFs and combinations of GGM and CNFs can thus be away to obtain stable emulsions, such as mayonnaise and beverage emulsions.

Effect of microparticulation and xanthan gum on the stability and lipid digestion of oil-in-water emulsions stabilized by whey protein

2018 ◽  
Vol 9 (9) ◽  
pp. 4683-4694 ◽  
Author(s):  
Chanchan Sun ◽  
Rui Liu ◽  
Huanjing Sheng ◽  
Ruijun Wang ◽  
Zesheng Zhang ◽  
...  
Keyword(s):  
Whey Protein ◽  
Xanthan Gum ◽  
Lipid Uptake ◽  
Lipid Digestion ◽  
Food Emulsions ◽  
Oil In Water ◽  
The Stability

Since lipid digestion is an interfacial process, food emulsions are increasingly being seen as a mechanism for controlling lipid uptake.

Development of food emulsions containing an advanced performance xanthan gum by microfluidization technique

2018 ◽  
Vol 24 (5) ◽  
pp. 373-381 ◽  
Author(s):  
J Santos ◽  
N Calero ◽  
J Muñoz ◽  
MT Cidade
Keyword(s):  
Xanthan Gum ◽  
Continuous Phase ◽  
Size Distributions ◽  
Crossover Point ◽  
Food Emulsions ◽  
Oil In Water ◽  
New Type ◽  
Mechanical Spectra ◽  
Droplet Size Distributions

Gums are often used to increase the viscosity of the continuous phase of oil-in-water emulsions in order to reduce or inhibit some destabilization processes such as creaming. A new type of xanthan gum, advanced performance xanthan gum, which possesses improved rheological properties, has been used as a stabilizer. The addition of advanced performance xanthan gum to egg protein-based emulsions prepared at different homogenization pressures in Microfluidizer was studied. These emulsions showed different droplet size distributions and flocculation degrees. However, all the emulsions studied exhibited the same viscoelastic properties, characterized by a crossover point in the mechanical spectra. This work demonstrates the essential role of this novel gum in the rheology of emulsions. In addition, there is a direct relation between homogenization pressure and flocculation degree. This flocculation led to destabilization by coalescence in these emulsions, being the emulsion processed at the smallest homogenization pressure the most stable.

scholarly journals Oil-in-Water Emulsions Stabilized by Cellulose Nanofibrils—The Effects of Ionic Strength and pH

Nanomaterials ◽  
2019 ◽  
Vol 9 (2) ◽  
pp. 259 ◽  
Author(s):  
Ragnhild Aaen ◽  
Fredrik Brodin ◽  
Sébastien Simon ◽  
Ellinor Heggset ◽  
Kristin Syverud
Keyword(s):  
Food Systems ◽  
Room Temperature ◽  
Cellulose Nanofibrils ◽  
Droplet Size Distribution ◽  
Future Application ◽  
Food Emulsions ◽  
Low Concentrations ◽  
Oil In Water ◽  
Food Applications ◽  
And Storage

Pickering o/w emulsions prepared with 40 wt % rapeseed oil were stabilized with the use of low charged enzymatically treated cellulose nanofibrils (CNFs) and highly charged 2,2,6,6-tetramethylpiperidine-1-oxyl (TEMPO)-oxidized CNFs. The emulsion-forming abilities and storage stability of the two qualities were tested in the presence of NaCl and acetic acid, at concentrations relevant to food applications. Food emulsions may be an important future application area for CNFs due to their availability and excellent viscosifying abilities. The emulsion characterization was carried out by visual inspection, light microscopy, viscosity measurements, dynamic light scattering and mild centrifugation, which showed that stable emulsions could be obtained for both CNF qualities in the absence of salt and acid. In addition, the enzymatically stabilized CNFs were able to stabilize emulsions in the presence of acid and NaCl, with little change in the appearance or droplet size distribution over one month of storage at room temperature. The work showed that enzymatically treated CNFs could be suitable for use in food systems where NaCl and acid are present, while the more highly charged TEMPO-CNFs might be more suited for other applications, where they can contribute to a high emulsion viscosity even at low concentrations.

scholarly journals Influence of Whey Protein Micro-Gel Particles and Whey Protein Micro-Gel Particles-Xanthan Gum Complexes on the Stability of O/W Emulsions

Polymers ◽  
2021 ◽  
Vol 13 (14) ◽  
pp. 2301
Author(s):  
Man Zhang ◽  
Bin Liang ◽  
Hongjun He ◽  
Changjian Ji ◽  
Tingting Cui ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Whey Protein ◽  
High Speed ◽  
Xanthan Gum ◽  
Physical Stability ◽  
Theoretical Support ◽  
Gel Particles ◽  
Oil In Water ◽  
The Stability ◽  
The Impact

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.

scholarly journals Polymeric Micelles for the Enhanced Deposition of Hydrophobic Drugs into Ocular Tissues, without Plasma Exposure

Pharmaceutics ◽  
2021 ◽  
Vol 13 (5) ◽  
pp. 744
Author(s):  
Ijeoma F. Uchegbu ◽  
Jan Breznikar ◽  
Alessandra Zaffalon ◽  
Uche Odunze ◽  
Andreas G. Schätzlein
Keyword(s):  
Polymeric Micelles ◽  
Rabbit Model ◽  
Penetration Enhancer ◽  
Hydrophobic Drugs ◽  
Ocular Tissues ◽  
Ocular Penetration ◽  
Self Assembling ◽  
Similar Dose ◽  
Oil In Water ◽  
The Stability

Commercial topical ocular formulations for hydrophobic actives rely on the use of suspensions or oil in water emulsions and neither of these formulation modalities adequately promote drug penetration into ocular tissues. Using the ocular relevant hydrophobic drug, cyclosporine A (CsA), a non-irritant ocular penetration enhancer is showcased, which may be used for the formulation of hydrophobic actives. The activity of this penetration enhancer is demonstrated in a healthy rabbit model. The Molecular Envelope Technology (MET) polymer (N-palmitoyl-N-monomethyl-N,N-dimethyl-N,N,N-trimethyl-6-O-glycolchitosan), a self-assembling, micelle-forming polymer, was used to formulate CsA into sterile filtered nanoparticulate eye drop formulations and the stability of the formulation tested. Healthy rabbits were dosed with a single dose of a MET–CsA (NM133) 0.05% formulation and ocular tissues analyzed. Optically clear NM133 formulations were prepared containing between 0.01–0.1% w/v CsA and 0.375–0.75% w/v MET polymer. NM133 0.01%, NM133 0.02% and NM133 0.05% were stable for 28 days when stored at refrigeration temperature (5–6 °C) and room temperature (16–23 °C), but there was evidence of evaporation of the formulation at 40 °C. There was no change in drug content when NM133 0.05% was stored for 387 days at 4 °C. On topical dosing to rabbits, corneal, conjunctival and scleral AUC0–24 levels were 25,780 ng.h g−1, 12,046 ng.h g−1 and 5879 ng.h g−1, respectively, with NM133 0.05%. Meanwhile, a similar dose of Restasis 0.05% yielded lower values of 4726 ng.h/g, 4813 ng.h/g and 1729 ng.h/g for the drug corneal, conjunctival and scleral levels, respectively. NM133 thus delivered up to five times more CsA to the ocular surface tissues when compared to Restasis. The MET polymer was non-irritant up to a concentration of 4% w/v. The MET polymer is a non-irritant ocular penetration enhancer that may be used to deliver hydrophobic drugs in optically clear topical ocular formulations.

scholarly journals Visual Appearance of Oil on the Sea

2021 ◽  
Vol 9 (1) ◽  
pp. 97
Author(s):  
Merv Fingas
Keyword(s):  
Water Surface ◽  
Oil Spills ◽  
Discharge Rate ◽  
Physical Explanation ◽  
Visual Appearance ◽  
Oil In Water ◽  
Other Information ◽  
Surface Discharges ◽  
Oil Emulsions ◽  
Spilled Oil

The visual appearance of oil spills at sea is often used as an indicator of spilled oil properties, state and slick thickness. These appearances and the oil properties that are associated with them are reviewed in this paper. The appearance of oil spills is an estimator of thickness of thin oil slicks, thinner than a rainbow sheen (<3 µm). Rainbow sheens have a strong physical explanation. Thicker oil slicks (e.g., >3 µm) are not correlated with a given oil appearance. At one time, the appearance of surface discharges from ships was thought to be correlated with discharge rate and vessel speed; however, this approach is now known to be incorrect. Oil on the sea can sometimes form water-in-oil emulsions, dependent on the properties of the oil, and these are often reddish in color. These can be detected visually, providing useful information on the state of the oil. Oil-in-water emulsions can be seen as a coffee-colored cloud below the water surface. Other information gleaned from the oil appearance includes coverage and distribution on the surface.

scholarly journals Design and characterization of oil-in-water nanoemulsion for enhanced oil recovery stabilized by amphiphilic copolymer, nonionic surfactant, and LAPONITE® RD

RSC Advances ◽  
2021 ◽  
Vol 11 (4) ◽  
pp. 1952-1959
Author(s):  
Yi Zhao ◽  
Fangfang Peng ◽  
Yangchuan Ke
Keyword(s):  
Particle Size ◽  
Nonionic Surfactant ◽  
Enhanced Oil Recovery ◽  
Oil Recovery ◽  
Small Particle ◽  
Amphiphilic Copolymer ◽  
Good Stability ◽  
Small Particle Size ◽  
Oil In Water

Emulsion with small particle size and good stability stabilized by emulsifiers was successfully prepared for EOR application.

scholarly journals Assessment of Fennel Oil Microfluidized Nanoemulsions Stabilization by Advanced Performance Xanthan Gum

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 693
Author(s):  
Rubén Llinares ◽  
Pablo Ramírez ◽  
José Antonio Carmona ◽  
Luis Alfonso Trujillo-Cayado ◽  
José Muñoz
Keyword(s):  
Essential Oil ◽  
Rheological Properties ◽  
Xanthan Gum ◽  
Mechanical Energy ◽  
Physical Stability ◽  
Processing Condition ◽  
Oil In Water ◽  
Mechanical Spectra ◽  
The Stability ◽  
Fennel Oil

In this work, nanoemulsion-based delivery system was developed by encapsulation of fennel essential oil. A response surface methodology was used to study the influence of the processing conditions in order to obtain monomodal nanoemulsions of fennel essential oil using the microchannel homogenization technique. Results showed that it was possible to obtain nanoemulsions with very narrow monomodal distributions that were homogeneous over the whole observation period (three months) when the appropriate mechanical energy was supplied by microfluidization at 14 MPa and 12 passes. Once the optimal processing condition was established, nanoemulsions were formulated with advanced performance xanthan gum, which was used as both viscosity modifier and emulsion stabilizer. As a result, more desirable results with enhanced physical stability and rheological properties were obtained. From the study of mechanical spectra as a function of aging time, the stability of the nanoemulsions weak gels was confirmed. The mechanical spectra as a function of hydrocolloid concentration revealed that the rheological properties are marked by the biopolymer network and could be modulated depending on the amount of added gum. Therefore, this research supports the role of advanced performance xanthan gum as a stabilizer of microfluidized fennel oil-in-water nanoemulsions. In addition, the results of this research could be useful to design and formulate functional oil-in-water nanoemulsions with potential application in the food industry for the delivery of nutraceuticals and antimicrobials.

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