Effect of pH and Pea Protein: Xanthan Gum Ratio on Emulsions with High Oil Content and High Internal Phase Emulsion Formation

Electrostatic interaction between protein and polysaccharides could influence structured liquid oil stability when emulsification is used for this purpose. The objective of this work was to structure sunflower oil forming emulsions and High Internal Phase Emulsions (HIPEs) using pea protein (PP) and xanthan gum (XG) as a stabilizer, promoting or not their electrostatic attraction. The 60/40 oil-in-water emulsions were made varying the pH (3, 5, and 7) and PP:XG ratio (4:1, 8:1, and 12:1). To form HIPEs, samples were oven-dried and homogenized. The higher the pH, the smaller the droplet size (Emulsions: 15.60–43.96 µm and HIPEs: 8.74–20.38 µm) and the oil release after 9 weeks of storage at 5 °C and 25 °C (oil loss < 8%). All systems had weak gel-like behavior, however, the values of viscoelastic properties (G′ and G″) increased with the increment of PP:XG ratio. Stable emulsions were obtained at pHs 5 and 7 in all PP:XG ratios, and at pH 3 in the ratio 4:1. Stable HIPEs were obtained at pH 7 in the ratios PP:XG 4:1, 8:1, and 12:1, and at pH 5 at PP:XG ratio 4:1. All these systems presented different characteristics that could be exploited for their application as fat substitutes.

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Nanoemulsions Loaded with Amphotericin B: Development, Characterization and Leishmanicidal Activity

Current Pharmaceutical Design ◽

10.2174/1381612825666190705202030 ◽

2019 ◽

Vol 25 (14) ◽

pp. 1616-1622 ◽

Cited By ~ 1

Author(s):

Gabriela Muniz Félix Araújo ◽

Alana Rafaela Albuquerque Barros ◽

João Augusto Oshiro-Junior ◽

...

Keyword(s):

Amphotericin B ◽

Average Diameter ◽

Isopropyl Myristate ◽

Neglected Diseases ◽

Clinical Form ◽

Hydrophobic Compounds ◽

Internal Phase ◽

Oil In Water ◽

Spherical Structures ◽

Lipid Formulations

Leishmaniasis is one of the most neglected diseases in the world. Its most severe clinical form, called visceral, if left untreated, can be fatal. Conventional therapy is based on the use of pentavalent antimonials and includes amphotericin B (AmB) as a second-choice drug. The micellar formulation of AmB, although effective, is associated with acute and chronic toxicity. Commercially-available lipid formulations emerged to overcome such drawbacks, but their high cost limits their widespread use. Drug delivery systems such as nanoemulsions (NE) have proven ability to solubilize hydrophobic compounds, improve absorption and bioavailability, increase efficacy and reduce toxicity of encapsulated drugs. NE become even more attractive because they are inexpensive and easy to prepare. The aim of this work was to incorporate AmB in NE prepared by sonicating a mixture of surfactants, Kolliphor® HS15 (KHS15) and Brij® 52, and an oil, isopropyl myristate. NE exhibited neutral pH, conductivity values consistent with oil in water systems, spherical structures with negative Zeta potential value, monomodal size distribution and average diameter of drug-containing droplets ranging from 33 to 132 nm. AmB did not modify the thermal behavior of the system, likely due to its dispersion in the internal phase. Statistically similar antileishmanial activity of AmB-loaded NE to that of AmB micellar formulation suggests further exploring them in terms of toxicity and effectiveness against amastigotes, with the aim of offering an alternative to treat visceral leishmaniasis.

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

Polymers ◽

10.3390/polym13142301 ◽

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.

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Interactions of WPI and Xanthan in Microstructure and Rheological Properties of Gels and Emulsions

International Journal of Food Engineering ◽

10.2202/1556-3758.1104 ◽

2007 ◽

Vol 3 (4) ◽

Cited By ~ 5

Author(s):

Kooshan Nayebzadeh ◽

Jianshe Chen ◽

SM Mohammad Mousavi

Keyword(s):

Phase Separation ◽

Whey Protein ◽

Viscoelastic Properties ◽

Xanthan Gum ◽

Laser Scanning ◽

Structural Changes ◽

Spherical Shape ◽

Laser Scanning Microscopy ◽

Concentration Addition ◽

Confocal Laser

The effect of addition of xanthan gum (0.05, 0.1, 0.15, 0.25% weight/volume) on the formation and rheology of whey protein isolate (WPI)-xanthan gum gels has been investigated at neutral pH. The elastic modulus (G') values of the gelling test were compared. Low concentration of xanthan added (<0.05%,w/v) has a synergistic effect on the gel strength depend on phase separation, so that whey proteins concentrated in their phase and finally mixed gels with xanthan would be stronger than WPI gels. At higher xanthan concentration (> 0.05%, w/v), antagonist effect was observed by reducing the connection between clusters of whey protein by xanthan, so aggregation disruption and a related decrease in (G'). The phase separation microstructure of WPI-stabilized emulsion containing xanthan gum added has been investigated by rheology and confocal laser scanning microscopy. Xanthan was stained with Fluorescein 5(6)-isothiocyanate (FITC). Low xanthan concentration addition lead to depletion flocculation and increasing the xanthan concentration cause to increase the viscoelasticity of aqueous phase, so retarded macroscopic phase separation over period investigated. Structural changes in emulsion were observed in viscoelastic properties of separated phase in the rheometer. The CLSM image shows different phase which have different viscoelastic properties; xanthan-rich region transforms into the spherical shape which has the lowest interfacial energy and gradually two separated ultimately.

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

Foods ◽

10.3390/foods10040693 ◽

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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Oil in Water Monitoring Using Advanced Light Scattering

ASME/USCG 2013 3rd Workshop on Marine Technology and Standards ◽

10.1115/mts2013-0301 ◽

2013 ◽

Author(s):

Gernot Seebacher ◽

Axel A. Schmidt ◽

Jochen Offermann

Keyword(s):

Light Scattering ◽

Oil Content ◽

Scattered Light ◽

Discharge Process ◽

Water Mixture ◽

Effluent Quality ◽

Light Pattern ◽

Bilge Water ◽

Oil In Water ◽

Wide Range

The paper provides background on how bilge water has changed over the years and how technology has enabled manufacturers to stay ahead of the curve by borrowing technological breakthroughs from other areas to the measurement of oil content in the marine environment. Light scattering provides today a universal and reliable method, able to measure the wide range of oils present in a wildly variable and unpredictable bilge water mixture. Bilge water regulations were put in place to reduce the potential of harm to the environment from oily bilge water discharges. Regulations require that instruments verify effluent quality continually during the discharge process, which precludes the adoption for shipboard use of standard laboratory style testing with the associated time delays to complete the analysis. Measuring oil content with the light scattering measuring instrument is a tried and tested means for compliant bilge water verification. State of the art instruments employ sophisticated light measuring systems and they use complex algorithms to convert the scattered light pattern values into oil content reading, thereby considering interference from other than oil suspended matter, they prevent harm to the environment from bilge water discharges. Paper published with permission.

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