Lauric acid adsorbed cellulose nanocrystals retained the physical stability of oil-in-water Pickering emulsion during different dilutions, pH, and storage periods

2021 ◽  
pp. 107139
Author(s):  
Avinash Singh Patel ◽  
SuriyaPrakaash Lakshmibalasubramaniam ◽  
Balunkeswar Nayak ◽  
Mary Ellen Camire
Keyword(s):  
Lauric Acid ◽  
Cellulose Nanocrystals ◽  
Physical Stability ◽  
Pickering Emulsion ◽  
Oil In Water ◽  
And Storage

Controlled Release of Natural Polyphenols in Oral Cavity Using Starch Pickering Emulsion

2014 ◽  
Vol 1688 ◽  
Author(s):  
Min S. Wang ◽  
Amol Chaudhari ◽  
Yuanjie Pan ◽  
Stephen Young ◽  
Nitin Nitin
Keyword(s):  
Phase Separation ◽  
Controlled Release ◽  
Oral Cavity ◽  
Oxygen Permeability ◽  
Physical Stability ◽  
Pickering Emulsion ◽  
Natural Polyphenols ◽  
Oil In Water ◽  
Complete Disruption ◽  
Potential Use

ABSTRACTThe goal of this study was to determine the potential use of starch Pickering emulsion as a vehicle to deliver a natural phenolic compound, curcumin in the oral cavity. To this end, an oil-in-water (o/w) emulsion was prepared using starch molecules as the stabilizer/emulsifier. The physical stability, oxygen permeability and release of curcumin from the starch Pickering emulsion in simulated saliva fluid (SSF) were determined. The results of this study showed that the starch stabilized o/w emulsions were stable for up to 2 weeks. The starch Pickering emulsion also provided better protection against oxidation than a surfactant-stabilized emulsion, and the digestion of the starch Pickering emulsion using amylase led to the complete disruption and phase separation of the emulsion.

Fabrication and characterization of rice bran oil-in-water Pickering emulsion stabilized by cellulose nanocrystals

2017 ◽  
Vol 522 ◽  
pp. 310-319 ◽  
Author(s):  
Thamonwan Angkuratipakorn ◽  
Athikhun Sriprai ◽  
Sukrit Tantrawong ◽  
Wilailak Chaiyasit ◽  
Jirada Singkhonrat
Keyword(s):  
Rice Bran ◽  
Cellulose Nanocrystals ◽  
Rice Bran Oil ◽  
Pickering Emulsion ◽  
Oil In Water ◽  
Fabrication And Characterization

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 Impact of Tetrapeptide-FSEY on Oxidative and Physical Stability of Hazelnut Oil-In-Water Emulsion

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1400
Author(s):  
Chenshan Shi ◽  
Miaomiao Liu ◽  
Qinghua Ma ◽  
Tiantian Zhao ◽  
Lisong Liang ◽  
...  
Keyword(s):  
Particle Size ◽  
Physical Stability ◽  
Test System ◽  
Oxidation Products ◽  
Hazelnut Oil ◽  
Secondary Oxidation ◽  
Antioxidant Additive ◽  
Water Emulsion ◽  
Oil In Water ◽  
Oil In Water Emulsion

This study investigates the antioxidant behaviors of a hazelnut tetrapeptide, FSEY (Phe-Ser-Glu-Tyr), in an oil-in-water emulsion. The emulsion was prepared with stripped hazelnut oil at a ratio of 10%. O/W emulsions, both with and without antioxidants (FSEY and TBHQ), were incubated at 37 °C. The chemical stabilities, including those of free radicals and primary and secondary oxidation productions, along with the physical stabilities, which include particle size, zeta-potential, color, pH, and ΔBS, were analyzed. Consequently, FSEY displayed excellent antioxidant behaviors in the test system by scavenging free lipid radicals. Both primary and secondary oxidation products were significantly lower in the FSEY groups. Furthermore, FSEY assisted in stabilizing the physical structure of the emulsion. This antioxidant could inhibit the increase in particle size, prevent the formation of creaming, and stabilize the original color and pH of the emulsion. Consequently, FSEY may be an effective antioxidant additive to use in emulsion systems.

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.

Pickering Emulsion Stabilized By Hydrophobically Modified Spherical Cellulose Nanocrystals With Special Response To pH

2021 ◽  
Author(s):  
Hui Dong ◽  
Yifei Jiang ◽  
Xia Li ◽  
Wenjia Han ◽  
Qijun Ding ◽  
...  
Keyword(s):  
Cellulose Nanocrystals ◽  
High Strength ◽  
Rheological Characteristic ◽  
Low Viscosity ◽  
Hydrophobically Modified ◽  
Oil In Water ◽  
Mean Diameter ◽  
Octenyl Succinic Anhydride ◽  
The Fourier Transform ◽  
Emulsifying Ability

Abstract The aims of this study were to study the performance changes of S-CNCs (spherical cellulose nanocrystals) modified by OSA (octenyl succinic anhydride) stabilized Pickering oil-in-water (O/W) emulsions. The Fourier transform infrared (FTIR) spectroscopy and contact angle change of the MS-CNCs (modified spherical cellulose nanocrystals) prove the successful modification of OSA and the improvement of hydrophobicity. The effect of a series of MS-CNCs concentration on the volume mean diameter, emulsion ratio, stability and micro-rheological characteristic viscosity of the emulsion was studied. The results show that the emulsifying ability of the S-CNCs have been greatly improved. In addition, at a concentration of 10g/l, the volume mean diameter reaches the nanometer level (0.95 µm), and the emulsion ratio reaches 100%, while still maintaining its unique ultra-low viscosity characteristics. Furthermore, the emulsion still exhibits high-strength resistance to ionic strength, but exhibits unique responsiveness to pH (pH≤5) at special stages.

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