scholarly journals Room Temperature Nanoencapsulation of Bioactive Eicosapentaenoic Acid Rich Oil within Whey Protein Microparticles

Nanomaterials ◽  
2021 ◽  
Vol 11 (3) ◽  
pp. 575
Author(s):  
Juan David Escobar-García ◽  
Cristina Prieto ◽  
Maria Pardo-Figuerez ◽  
Jose M. Lagaron
Keyword(s):  
Thermogravimetric Analysis ◽  
Eicosapentaenoic Acid ◽  
Oxidative Stability ◽  
Whey Protein ◽  
Room Temperature ◽  
Attenuated Total Reflection ◽  
Whey Protein Concentrate ◽  
Powdered Milk ◽  
Submicron Droplets ◽  
First Time

In this study, emulsion electrospraying assisted by pressurized gas (EAPG) has been performed for the first time to entrap ca. 760 nm droplets of the bioactive eicosapentaenoic acid (EPA)-rich oil into whey protein concentrate (WPC) at room temperature. The submicron droplets of EPA oil were encapsulated within WPC spherical microparticles, with sizes around 5 µm. The EPA oil did not oxidize in the course of the encapsulation performed at 25 °C and in the presence of air, as corroborated by the peroxide value measurements. Attenuated Total Reflection—Fourier Transform Infrared spectroscopy and oxygen consumption tests confirmed that the encapsulated EPA-rich oil showed increased oxidative stability in comparison with the free oil during an accelerated oxidation test under ultraviolet light. Moreover, the encapsulated EPA-rich oil showed increased thermal stability in comparison with the free oil, as measured by oxidative thermogravimetric analysis. The encapsulated EPA-rich oil showed a somewhat reduced organoleptic impact in contrast with the neat EPA oil using rehydrated powdered milk as a reference. Finally, the oxidative stability by thermogravimetric analysis and organoleptic impact of mixtures of EPA and docosahexaenoic acid (DHA)-loaded microparticles was also studied, suggesting an overall reduced organoleptic impact compared to pure EPA. The results here suggest that it is possible to encapsulate 80% polyunsaturated fatty acids (PUFAs)-enriched oils by emulsion EAPG technology at room temperature, which could be used to produce personalized nutraceuticals or pharmaceuticals alone or in combination with other microparticles encapsulating different PUFAs to obtain different targeted health and organoleptic benefits.

Physicochemical Property and Oxidative Stability of Whey Protein Concentrate Multiple Nanoemulsion Containing Fish Oil

2017 ◽  
Vol 82 (2) ◽  
pp. 437-444 ◽  
Author(s):  
Jae-Young Hwang ◽  
Ho-Kyung Ha ◽  
Mee-Ryung Lee ◽  
Jin Wook Kim ◽  
Hyun-Jin Kim ◽  
...  
Keyword(s):  
Physicochemical Property ◽  
Fish Oil ◽  
Oxidative Stability ◽  
Whey Protein ◽  
Whey Protein Concentrate ◽  
Protein Concentrate

scholarly journals Tribochemistry and thermo-oxidative stability of halogen-free ionic liquids

RSC Advances ◽  
2017 ◽  
Vol 7 (77) ◽  
pp. 48766-48776 ◽  
Author(s):  
Vladimir Totolin ◽  
Lucia Pisarova ◽  
Nicole Dörr ◽  
Ichiro Minami
Keyword(s):  
Ionic Liquid ◽  
Ionic Liquids ◽  
Oxidative Stability ◽  
Room Temperature ◽  
Room Temperature Ionic Liquid ◽  
Iron Phosphates ◽  
Halogen Free ◽  
First Time

The formation of binary iron phosphates/phosphides based tribofilms from a phosphonium phosphate room-temperature ionic liquid has been reported for the first time.

scholarly journals Nanodroplets of Docosahexaenoic Acid-Enriched Algae Oil Encapsulated within Microparticles of Hydrocolloids by Emulsion Electrospraying Assisted by Pressurized Gas

Nanomaterials ◽  
2020 ◽  
Vol 10 (2) ◽  
pp. 270 ◽  
Author(s):  
Cristina Prieto ◽  
Jose M. Lagaron
Keyword(s):  
Docosahexaenoic Acid ◽  
Whey Protein ◽  
Room Temperature ◽  
Uv Light ◽  
Food Product ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Omega 3 ◽  
Protective Capacity ◽  
Algae Oil

Long chain polyunsaturated omega-3 fatty acids (PUFAs), namely eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), are important functional ingredients due to their well-documented health benefits, but highly susceptible to oxidation. One of the most promising approaches to preserve bioactives is their encapsulation within protective matrices. In this paper, an innovative high throughput encapsulation technique termed as emulsion electrospraying assisted by pressurized gas (EAPG) was used to encapsulate at room temperature nanodroplets of algae oil into two food hydrocolloids, whey protein concentrate and maltodextrin. Spherical encapsulating particles with sizes around 5 µm were obtained, where the oil was homogeneously distributed in nanometric cavities with sizes below 300 nm. Peroxide values under 5 meq/kg, demonstrated that the oil did not suffer from oxidation during the encapsulation process carried out at room temperature. An accelerated stability assay against oxidation under strong UV light was performed to check the protective capacity of the different encapsulating materials. While particles made from whey protein concentrate showed good oxidative stability, particles made from maltodextrin were more susceptible to secondary oxidation, as determined by a methodology put forward in this study based on ATR-FTIR spectroscopy. Further organoleptic testing performed with the encapsulates in a model food product, i.e., milk powder, suggested that the lowest organoleptic impact was seen for the encapsulates made from whey protein concentrate. The obtained results demonstrate the potential of the EAPG technology using whey protein concentrate as the encapsulating matrix, for the stabilization of sensitive bioactive compounds.

Room-temperature white and color-tunable afterglow by manipulating multi-mode triplet emissions

2021 ◽  
Vol 9 (9) ◽  
pp. 3257-3263
Author(s):  
Jianwei Liu ◽  
Zhimin Ma ◽  
Zewei Li ◽  
Yan Liu ◽  
Xiaohua Fu ◽  
...  
Keyword(s):  
Room Temperature ◽  
Single Component ◽  
Color Tunable ◽  
First Time ◽  
Multi Mode

Two isomers pDCzPyCN and oDCzPyCN are designed and synthesized. Amazingly, oDCzPyCN manifest white afterglow at room temperature. This is the first time that single-component white afterglow has finally been realized.

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.

Dioxygen splitting at room temperature over distant binuclear transition metal centers in zeolites for direct oxidation of methane to methanol

2021 ◽  
Author(s):  
Kinga Mlekodaj ◽  
Mariia Lemishka ◽  
Stepan Sklenak ◽  
Jiri Dedecek ◽  
Edyta Tabor
Keyword(s):  
Transition Metal ◽  
Room Temperature ◽  
Direct Oxidation ◽  
Metal Centers ◽  
Oxidation Of Methane ◽  
First Time

Here we demonstrate for the first time the splitting of dioxygen at RT over distant binuclear transition metal (M = Ni, Mn, and Co) centers stabilized in ferrierite zeolite. Cleaved...

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