scholarly journals Clove Oil Protects β-Carotene in Oil-in-Water Emulsion against Photodegradation

2021 ◽  
Vol 11 (6) ◽  
pp. 2667
Author(s):  
Yi-Ming Zhou ◽  
Hui-Ting Chang ◽  
Jian-Ping Zhang ◽  
Leif H. Skibsted
Keyword(s):  
Provitamin A ◽  
Soy Oil ◽  
Clove Oil ◽  
Water Emulsion ◽  
Low Concentrations ◽  
Oil In Water ◽  
Retail Display ◽  
Oil Water ◽  
Oil In Water Emulsion ◽  
Β Carotene

β-Carotene degrades rapidly in a 2% oil-in-water emulsion, made from food-grade soy oil with 7.4 mg β-carotene/mL oil, during storage and when exposed to light. Added clove oil (2.0, 4.0, or 8.0 µL/mL of emulsion) protects against the photodegradation of β-carotene, regardless of the ratio between clove oil and β-carotene in the concentration range studied, suggesting that the regeneration of β-carotene is caused by eugenol, the principal plant phenol of clove oil to occur in the oil-water interface. Therefore, clove oil in low concentrations may find use as a natural protectant of provitamin A in enriched foods during retail display.

scholarly journals Improvement of the Carotenoids Bioaccessibility from Vegetable Salads Using Excipient Emulsions: Impacts of the Emulsification and the Type of Dietary Fats

2021 ◽  
Vol 5 (Supplement_2) ◽  
pp. 81-81
Author(s):  
Yuanhang Yao ◽  
Darel Wee Kiat Toh ◽  
Yang Kai Chan ◽  
Jung Eun Kim
Keyword(s):  
Olive Oil ◽  
Coconut Oil ◽  
Dietary Fats ◽  
Water Mixture ◽  
Total Carotenoids ◽  
Water Emulsion ◽  
Oil In Water ◽  
Oil Water ◽  
Oil In Water Emulsion ◽  
Β Carotene

Abstract Objectives Carotenoids which are rich in fruits and vegetables, are known for their health-promoting benefits. However, due to their hydrophobicity, carotenoids are poorly absorbed in human body and there is a need to improve their absorption. This study aimed to evaluate the effects of the emulsification and the type of dietary fat on the bioaccessibility of carotenoids from vegetable salads. Methods Oil-in-water emulsions were formed using the high-pressure homogenizer with whey protein isolate as the emulsifier. A mixture of raw vegetable salads, including tomatoes, baby spinach, carrots, romaine lettuce and Chinese wolfberry, were co-digested with 4 different types of dietary fats: olive oil-in-water emulsion (OLE), olive oil-water mixture (OLN), coconut oil-in-water emulsion (COE) and coconut oil-water mixture (CON). The bioaccessibility of 5 main carotenoids (lutein, zeaxanthin, α-carotene, β-carotene and lycopene) was evaluated via a simulated in-vitro gastrointestinal model and the carotenoids were detected by high-performance liquid chromatography. Results The bioaccessibility (mean ± SD) of total carotenoids was enhanced when vegetable salads were co-digested with the oil-in-water emulsion (23.5 ± 2.8%) than the oil-water mixture (15.4 ± 7.6%) (P < 0.05). Specifically, OLE showed an increase in the bioaccessibility of α-carotene (OLE: 24.5 ± 2.4%, OLN: 19.0 ± 0.6%, P < 0.05) and β-carotene (OLE: 20.4 ± 1.0%, OLN: 14.6 ± 2.5%, P < 0.05), compared to OLN, while no differences were observed for lutein, zeaxanthin and lycopene. On the other hand, COE resulted in higher bioaccessibility of all the individual carotenoids as compared to CON (P < 0.05), except for the zeaxanthin. Overall, the bioaccessibility of total carotenoids was higher with olive oil (24.0 ± 2.8%) than coconut oil (14.9 ± 6.9%) (P < 0.05). Conclusions Findings from this study indicate that emulsification of dietary fats and olive oil enhance the bioaccessibility of carotenoids. Using excipient olive oil-in-water emulsion in particular, may be a potential way to improve the absorption of carotenoids when it is added into the carotenoids-rich vegetable salads as salads dressing. Funding Sources National University of Singapore, Agency for Science, Technology and Research.

Mussel-inspired modification of a polymer membrane for ultra-high water permeability and oil-in-water emulsion separation

2014 ◽  
Vol 2 (26) ◽  
pp. 10225-10230 ◽  
Author(s):  
Hao-Cheng Yang ◽  
Kun-Jian Liao ◽  
He Huang ◽  
Qing-Yun Wu ◽  
Ling-Shu Wan ◽  
...  
Keyword(s):  
Water Permeability ◽  
Atmospheric Pressure ◽  
High Water ◽  
Polymer Membrane ◽  
Water Emulsion ◽  
Surface Hydrophilicity ◽  
Oil In Water ◽  
Emulsion Separation ◽  
Oil Water ◽  
Oil In Water Emulsion

Polydopamine/polyethyleneimine-decorated membranes were fabricated with excellent surface hydrophilicity and high water permeability for oil/water emulsion separation under atmospheric pressure.

Hierarchical rough surfaces formed by LBL self-assembly for oil–water separation

2014 ◽  
Vol 2 (30) ◽  
pp. 11830-11838 ◽  
Author(s):  
Xiaoyu Li ◽  
Dan Hu ◽  
Kun Huang ◽  
Chuanfang Yang
Keyword(s):  
Stainless Steel ◽  
Removal Efficiency ◽  
Self Assembly ◽  
Water Separation ◽  
Water Emulsion ◽  
Oil In Water ◽  
Emulsion Separation ◽  
Oil Water Separation ◽  
Oil Water ◽  
Oil In Water Emulsion

Stainless steel felt modified with hierarchically structured coatings and hydrophobicity can achieve a removal efficiency of greater than 99% for oil-in-water emulsion separation.

OIL SPILL DISPERSION STABILITY AND OIL RE-SURFACING

2008 ◽  
Vol 2008 (1) ◽  
pp. 661-665 ◽  
Author(s):  
Merv Fingas
Keyword(s):  
Water Column ◽  
Oil Spill ◽  
Emulsion Stability ◽  
Dispersed Phase ◽  
Water Interface ◽  
Water Emulsion ◽  
Stabilization Process ◽  
Oil In Water ◽  
Oil Water ◽  
Oil In Water Emulsion

ABSTRACT This paper summarizes the data and the theory of oil-in-water emulsion stability resulting in oil spill dispersion re-surfacing. There is an extensive body of literature on surfactants and interfacial chemistry, including experimental data on emulsion stability. The phenomenon of resurfacing oil is the result of two separate processes: de stabilization of an oil-in-water emulsion and desorption of surfactant from the oil-water interface which leads to further de stabilization. The de stabilization of oil-in-water emulsions such as chemical oil dispersions is a consequence of the fact that no emulsions are thermodynamically stable. Ultimately, natural forces move the emulsions to a stable state, which consists of separated oil and water. What is important is the rate at which this occurs. An emulsion is said to be kinetically stable when significant separation (usually considered to be half or 50% of the dispersed phase) occurs outside of the usable time. There are several forces and processes that result in the destabilization and resurfacing of oil-in-water emulsions such as chemically dispersed oils. These include gravitational forces, surfactant interchange with water and subsequent loss of surfactant to the water column, creaming, coalescence, flocculation, Ostwald ripening, and sedimentation. Gravitational separation is the most important force in the resurfacing of oil droplets from crude oil-in-water emulsions such as dispersions. Droplets in an emulsion tend to move upwards when their density is lower than that of water. Creaming is the de stabilization process that is simply described by the appearance of the starting dispersed phase at the surface. Coalescence is another important de stabilization process. Two droplets that interact as a result of close proximity or collision can form a new larger droplet. The result is to increase the droplet size and the rise rate, resulting in accelerated de stabilization of the emulsion. Studies show that coalescence increases with increasing turbidity as collisions between particles become more frequent. Another important phenomenon when considering the stability of dispersed oil, is the absorption/desorption of surfactant from the oil/water interface. In dilute solutions, much of the surfactant in the dispersed droplets ultimately partitions to the water column and thus is lost to the dispersion process. This paper provides a summary of the processes and data from some experiments relevant to oil spill dispersions.

Herbicide-Oil-Water Emulsions

1989 ◽  
Vol 3 (1) ◽  
pp. 13-19 ◽  
Author(s):  
Frank A. Manthey ◽  
John D. Nalewaja ◽  
Edward F. Szelezniak
Keyword(s):  
Soybean Oil ◽  
Seed Oil ◽  
Emulsion Stability ◽  
Seed Oils ◽  
Water Emulsion ◽  
Esterified Fatty Acids ◽  
Oil In Water ◽  
Crop Origin ◽  
Oil Water ◽  
Oil In Water Emulsion

Oil-water emulsion stability was determined for crop origin and refinement of seed oils and their methyl esterified fatty acids (methylated seed oil) as influenced by emulsifiers and herbicides. Oil-in-water emulsion stability of one-refined, degummed, and crude seed oils was affected by the emulsifier. However, emulsion stability of methylated seed oil was not affected by the refinement of the seed oil used to produce the methylated seed oil or by the emulsifier. Oils without emulsifiers or emulsifiers alone added to formulated herbicide-water emulsions reduced emulsion stability depending upon the herbicide and emulsifier. Further, emulsion stability of formulated herbicides plus oil adjuvants was influenced by the oil type, the emulsifier in the oil adjuvant, and the herbicide. Oil-in-water emulsions improved or were not affected by increasing concentration of the emulsifier in the oil. However, T-Mulz-VO at a concentration greater than 10% with soybean oil or 5% with methylated soybean oil reduced emulsion stability with sethoxydim. Emulsion stability of herbicides with adjuvants depends upon the herbicide, the emulsifier, emulsifier concentration, and the crop origin, type, and refinement of oil.

Superhydrophilic and underwater superoleophobic nanofibrous membrane with hierarchical structured skin for effective oil-in-water emulsion separation

2017 ◽  
Vol 5 (2) ◽  
pp. 497-502 ◽  
Author(s):  
Jianlong Ge ◽  
Jichao Zhang ◽  
Fei Wang ◽  
Zhaoling Li ◽  
Jianyong Yu ◽  
...  
Keyword(s):  
Nanofibrous Membrane ◽  
Water Emulsion ◽  
Oil In Water ◽  
Emulsion Separation ◽  
Oil Water ◽  
Oil In Water Emulsion

A superwettable nanofibrous membrane with hierarchical structured skin for effective oil/water emulsion separation was fabricated via a combination of electrospinning and electrospraying.

scholarly journals Sea Buckthorn Oil as a Valuable Source of Bioaccessible Xanthophylls

Nutrients ◽  
2019 ◽  
Vol 12 (1) ◽  
pp. 76 ◽  
Author(s):  
Cristina Tudor ◽  
Torsten Bohn ◽  
Mohammed Iddir ◽  
Francisc Vasile Dulf ◽  
Monica Focşan ◽  
...  
Keyword(s):  
In Vitro Digestion ◽  
Sea Buckthorn ◽  
Cholesterol Esterase ◽  
Water Emulsion ◽  
Oil In Water ◽  
Sea Buckthorn Oil ◽  
Oil In Water Emulsion ◽  
Zeaxanthin Dipalmitate ◽  
Β Carotene

Sea buckthorn oil, derived from the fruits of the shrub, also termed seaberry or sandthorn, is without doubt a strikingly rich source of carotenoids, in particular zeaxanthin and β-carotene. In the present study, sea buckthorn oil and an oil-in-water emulsion were subjected to a simulated gastro-intestinal in vitro digestion, with the main focus on xanthophyll bioaccessibility. Zeaxanthin mono- and di-esters were the predominant carotenoids in sea buckthorn oil, with zeaxanthin dipalmitate as the major compound (38.0%). A typical fatty acid profile was found, with palmitic (49.4%), palmitoleic (28.0%), and oleic (11.7%) acids as the dominant fatty acids. Taking into account the high amount of carotenoid esters present in sea buckthorn oil, the use of cholesterol esterase was included in the in vitro digestion protocol. Total carotenoid bioaccessibility was higher for the oil-in-water emulsion (22.5%) compared to sea buckthorn oil (18.0%) and even higher upon the addition of cholesterol esterase (28.0% and 21.2%, respectively). In the case of sea buckthorn oil, of all the free carotenoids, zeaxanthin had the highest bioaccessibility (61.5%), followed by lutein (48.9%), making sea buckthorn oil a potential attractive source of bioaccessible xanthophylls.

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