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.

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 Effects of pH and Electrolytes on Castor Oil Emulsions with Various Stabilisers Using Khaya senegalensis Gum as an Emulsifier

2021 ◽  
Vol 2021 ◽  
pp. 1-11
Author(s):  
Deryl Nii Okantey Kuevi ◽  
Noble Kuntworbe ◽  
Enoch Ayertey
Keyword(s):  
Castor Oil ◽  
Xanthan Gum ◽  
Hydroxypropyl Methylcellulose ◽  
Physical Stability ◽  
Tween 80 ◽  
Volume Data ◽  
Emulsifying Property ◽  
Khaya Senegalensis ◽  
Effects Of Ph ◽  
The Stability

Dispersed systems such as emulsions are easily destabilised during processing and storage since they are thermodynamically unstable systems. It is for this reason emulsifiers/stabilisers are frequently employed in pharmaceutical emulsion formulations to increase their short- and long-term kinetic stability. This current study seeks to investigate the potential emulsifying property of gums obtained from Khaya senegalensis (family: Meliaceae) trees. Gums were collected, authenticated, oven-dried, milled, filtered, and purified using 96% ethanol. The microbial quality of the gum was assessed following the BP (2013) specifications. The purified gum was free from some selected pathogenic microorganisms, rendering the gum safe for consumption. The emulsifying property was investigated by formulating emulsions using castor oil and employing the dry gum method. The ratios of oil-to-water-to-gum for the formulation of a stable emulsion were determined. The stability of the emulsion was evaluated, and an effort was made to improve the stability by incorporating Tween 80, hydroxypropyl methylcellulose, and xanthan gum. From the results, it can be inferred that Tween 80 (0.5%) was able to stabilise the emulsion. Addition of xanthan gum worsened the creaming. The effects of pH (4.0, 5.5, 7.2, 9.0, and 11.0) and electrolytes (0.1 M of NaCl, KCl, and CaCl2) on the physical stability of oil-in-water emulsions were studied during 12 weeks of storage. Percentage creaming volume and whether there was phase inversion were the criteria used as the evaluation parameter. From the percentage creaming volume data, emulsions formulated with both gums showed the lowest creaming volumes at pH of 7.2, followed by the acidic regions (pH 4.0, 5.5), with the basic regions (pH 9.0, 11.0) recording the highest creaming volumes. The effects of the various electrolytes at a constant concentration of 0.1 M on the o/w emulsions were found in this order NaCl < KCl < CaCl2. This study proves that Khaya senegalensis gum can successfully be employed as an emulsifying agent in pharmaceutical formulations.

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.

Physical stability, microstructure and micro-rheological properties of water-in-oil-in-water (W/O/W) emulsions stabilized by porcine gelatin

2018 ◽  
Vol 253 ◽  
pp. 63-70 ◽  
Author(s):  
Qiaomei Zhu ◽  
Shuang Qiu ◽  
Hongwei Zhang ◽  
Yongqiang Cheng ◽  
Lijun Yin
Keyword(s):  
Rheological Properties ◽  
Physical Stability ◽  
Oil In Water

scholarly journals Enriching Tiger Nut Milk with Sodium Caseinate and Xanthan Gum Improves the Physical Stability and Consumer Acceptability

2021 ◽  
Vol 8 (2) ◽  
pp. 40-49
Author(s):  
Nazir Kizzie-Hayford ◽  
Jerry Ampofo-Asiama ◽  
Susann Zahn ◽  
Doris Jaros ◽  
Harald Rohm
Keyword(s):  
Xanthan Gum ◽  
Colloidal Stability ◽  
Storage Temperature ◽  
Physical Stability ◽  
Sodium Caseinate ◽  
Consumer Acceptance ◽  
Consumer Acceptability ◽  
Consumer Ratings ◽  
The Stability ◽  
The Impact

Tiger nut milk (TNM) shows limited colloidal stability, which affects consumer acceptability in many parts of the world where tiger nut is cultivated. In this study, addition of proteins and hydrocolloids was used for improving the stability, and the impact on physical properties and consumer acceptance is reported. Enriching TNM by 3 g/100 g sodium caseinate and 0.1 g/100 g xanthan gum successfully impeded creaming and serum formation and resulted in a decrease of the instability index from 0.408 ± 0.023 to 0.015 ± 0.00 after applying forced sedimentation at 3000 x g for 2 h. After TNM enrichment, the viscosity of TNM increased from 3.0 ± 0.10 mPa.s to 285 ± 18 mPa.s which remained stable at elevated storage temperature. Flash profiling of TNM resulted in emerging descriptors namely sweet, sediment, watery, raw. Hedonic assessment by 82 consumers showed that plain TNM had the lowest rating concerning particular sensory attributes and acceptance. Enrichment resulted in more viscous, sweet and thick TNM products, leading to higher consumer ratings of attributes and acceptability. Thus, enriching TNM by sodium caseinates and xanthan gum is promising for improving the dispersion stability and consumer acceptance.

scholarly journals Preparation of essential oil ointment of lime leaves (Citrus amblycarpa) and stability test on base type used

2017 ◽  
Vol 14 (2) ◽  
pp. 63-68
Author(s):  
NINDYA NARESWARI ◽  
ANANG KUNCORO
Keyword(s):  
Essential Oil ◽  
Physical Stability ◽  
Volatile Oil ◽  
Water Soluble ◽  
Stability Test ◽  
The Difference ◽  
Semi Solid ◽  
The Stability ◽  
Acidity Level ◽  
Made In

Nareswari N, Kuncoro A. 2016. Preparation of essential oil ointment of lime leaves (Citrus amblycarpa) and stability test on base type used. Biofarmasi 14: 63-68. Citrus lime has a content of volatile oil contained in the leaves and the skin. Essential oils from the leaves of citrus lime-containing β-pinene, linalool, citronellal, and geraniol citronellol. The yield of essential oil of citrus lime leaves 0,47% could inhibit the growth of bacteria S.aureus with KBM and the MIC values of 0,039% (v / v).This research is design experimental that used Pre Test Post Test Control Desain. The essential oil for skin medication has to be made in practical and stable preparation. Ointment is a semi-solid preparation which is easy to be applied and to be used as the external medicine.The use of essential oil of citrus lime leaf was made in ointment preparation with three varieties of basis, those are water-soluble basis, absorptive bases and base hydrocarbon, in order for the ointment to be easily applied into skin. The physical stability test series which consisted of the homogeneity, the organoleptic, the viscosity the adhesiveness, and the dispersiveness and the acidity level (pH) of the ointment preparation was tested for 8 weeks in order to investigate the most stable ointment basis out of the three formulae to make the ointment of the essential oil of citrus lime (Citrus amblycarpa (Hassk) Ochse). Next, the stability of the ointment preparations was investigated from the data which contained the results of the observation from the first week to the eighth week. The data were analyzed statistically by using the Kolmogorov-Smirnov analysis technique. Finally, the data were analyzed by using the one-way Analysis of Variance (ANOVA) in order to investigate the effect of the difference in the basis of the ointment on the stability of the ointment preparations. The results of the research indicate that all three types of base oils used in ointment citrus lime leaves have a good physical stability test based on the results of the viscosity, the acidity level (pH), the dispersiveness and the adhesiveness.

scholarly journals Microemulsion Stability of Virgin Coconut Oil Based on Tradition of Melala Sumbawa's Society

2021 ◽  
Vol 4 (2) ◽  
pp. 120-126
Author(s):  
Devi Ayu Septiani ◽  
Jono Irawan ◽  
Hermansyah Hermansyah ◽  
Yayuk Andayani
Keyword(s):  
Laboratory Experiments ◽  
Physical Stability ◽  
Coconut Oil ◽  
Coconut Milk ◽  
Colloidal System ◽  
Virgin Coconut Oil ◽  
Colloid System ◽  
Oil In Water ◽  
Isolation Methods ◽  
The Stability

The Melala is a tradition of the Sumbawa people who use coconut milk to obtain Sumbawa oil for traditional medicine. Coconut milk is a colloidal system of stable oil in water (O/W) microemulsion. Within a particular time, the emulsion will split to produce oil (VCO), protein, and water due to the colloid equilibrium on the stability of the coconut milk emulsion. The purpose of this study was to compare the microemulsion stability of the coconut milk colloid system. The VCO was isolated by heating, enzymatically, acidifying, and adding whiting methods for comparison. The physical stability of the O/W microemulsion was measured by the volume of VCO produced from various isolation methods in simple laboratory experiments. The results showed that the physical stability of the O/W microemulsion on VCO isolation by enzymatic method using papain enzyme was the least.

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.

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