Role of Electrostatic Interactions in Oil-in-Water Emulsions Stabilized by Heteroaggregation: An Experimental and Simulation Study

Langmuir ◽  
2018 ◽  
Vol 34 (51) ◽  
pp. 15795-15803 ◽  
Author(s):  
Manuella Cerbelaud ◽  
Anne Aimable ◽  
Arnaud Videcoq
Keyword(s):  
Simulation Study ◽  
Electrostatic Interactions ◽  
Oil In Water

scholarly journals Simulation Study of the Structure and Phase Behavior of Ceramide Bilayers and the Role of Lipid Headgroup Chemistry

2013 ◽  
Vol 9 (11) ◽  
pp. 5116-5126 ◽  
Author(s):  
Shan Guo ◽  
Timothy C. Moore ◽  
Christopher R. Iacovella ◽  
L. Anderson Strickland ◽  
Clare McCabe
Keyword(s):  
Phase Behavior ◽  
Simulation Study

The Role of Electrostatic Interactions in Protease Surface Diffusion and the Consequence for Interfacial Biocatalysis

Langmuir ◽  
2010 ◽  
Vol 26 (24) ◽  
pp. 18916-18925 ◽  
Author(s):  
Bob E. Feller ◽  
James T. Kellis ◽  
Luis G. Cascão-Pereira ◽  
Channing R. Robertson ◽  
Curtis W. Frank
Keyword(s):  
Surface Diffusion ◽  
Electrostatic Interactions

scholarly journals Towards Oxidatively Stable Emulsions Containing Iron-Loaded Liposomes: The Key Role of Phospholipid-to-Iron Ratio

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1293
Author(s):  
Alime Cengiz ◽  
Karin Schroën ◽  
Claire Berton-Carabin
Keyword(s):  
Oxidative Stability ◽  
Ferrous Sulfate ◽  
Iron Concentration ◽  
Egg Yolk ◽  
Antioxidant Effect ◽  
Crucial Importance ◽  
Fortified Foods ◽  
Oil In Water ◽  
Iron Concentrations

To encapsulate soluble iron, liposomes were prepared using unsaturated phospholipids (phosphatidylcholine from egg yolk), leading to high encapsulation efficiencies (82–99%). The iron concentration affected their oxidative stability: at 0.2 and 1 mM ferrous sulfate, the liposomes were stable, whereas at higher concentrations (10 and 48 mM), phospholipid oxidation was considerably higher. When applied in oil-in-water (O/W) emulsions, emulsions with liposomes containing low iron concentrations were much more stable to lipid oxidation than those added with liposomes containing higher iron concentrations, even though the overall iron concentration was similar (0.1 M). Iron-loaded liposomes thus have an antioxidant effect at high phospholipid-to-iron ratio, but act as pro-oxidants when this ratio is too low, most likely as a result of oxidation of the phospholipids themselves. This non-monotonic effect can be of crucial importance in the design of iron-fortified foods.

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