One-step ultrasound producing O/W emulsions stabilized by chitosan particles

Costa, Ana LetÃ­cia Rodrigues; Gomes, Andresa; Cunha, Rosiane L.

doi:10.1016/j.foodres.2018.02.057

Cited by 67 publications

(30 citation statements)

References 51 publications

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“…Furthermore, research has mainly focused on the novel effects of ultrasound on both the properties and functionality of products, such as the emulsification and rheological properties of food hydrocolloids [3,4]. Moreover, ultrasonic treatment is an effective and energy-saving method for preparing and processing polymer particles [5].…”

Section: Introductionmentioning

confidence: 99%

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Oil-in-Water Emulsions Stabilized by Ultrasonic Degraded Polysaccharide Complex

Wang

Gong

2019

Molecules

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The effects of ultrasound on the molecular weight distribution and emulsifying properties of both xanthan gum (XG) and propylene glycol alginate (PGA) were investigated. The results showed that ultrasonic treatment at different intensities decreased the apparent viscosity and narrowed the molecular weight distribution. Higher intensity increased the effectivity of the sonochemical effect. Ultrasound degradation did not change the primary structure of the PGA-XG complex, and SEM analysis showed that the morphology of the original polysaccharide differed from that of the degraded polysaccharide fractions. The ultrasonic intensities and treatment times had a substantial influence on the stability of the polysaccharide-stabilized oil-in-water (O/W) emulsions. The O/W emulsion stabilized by the polysaccharide treated with 270 W ultrasound waves for 7 min led to the smallest average particle size (detected via fluorescence microscopy) and showed stability against aggregation in O/W emulsions.

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Section: Introductionmentioning

confidence: 99%

“…Since XG is a hydrophilic polymer, it preferentially enters hydrogen bonding with water. Its surface-active properties as well as its rheological properties can be modified when it is used in combination with propylene glycol alginate (PGA) [5].…”

Section: Introductionmentioning

confidence: 99%

Oil-in-Water Emulsions Stabilized by Ultrasonic Degraded Polysaccharide Complex

Wang

Gong

2019

Molecules

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“…Lower ultrasonic power could not form complete emulsions while higher ultrasonic power disturbed the preparation of Pickering emulsions. Costa et al [34] found that zeta potential of chitosan nanoparticles gradually decreased and Pickering emulsion droplets became more homogeneous when ultrasonic power was tuned from 100 W to 450 W, but more drastic treatments (600 W) were accompanied by an increase in zeta potential.…”

Section: Resultsmentioning

confidence: 99%

“…Ultrasonic power can impact the diameter of PS@PSS nanoparticles. Costa et al [34] explored particle size distribution of chitosan particles untreated or treated with different ultrasonication power. They found that higher ultrasonication power reduced the particle size.…”

Section: Resultsmentioning

confidence: 99%

Stabilization of Pickering Emulsions by Hairy Nanoparticles Bearing Polyanions

et al. 2019

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Pickering emulsions are increasingly applied in drug delivery, oil–water separation, composite materials preparation, and other fields. However, systematic studies on the stabilization of Pickering emulsions to satisfy the growing application demands in multiple fields with long-term conservation are rare. Compared to conventional solid nanoparticles, polyanion-modified hairy nanoparticles are more stable in practical environments and are investigated in this study. Poly (sodium p-styrenesulfonate) was grafted to a polystyrene (PS) core via a photoemulsion polymerization. A hairy nanoparticle bearing polyanions called poly (sodium p-styrenesulfonate) brush (PS@PSS) was synthesized. The size and uniformity of the Pickering emulsions stabilized by PS@PSS were investigated via a polarizing microscope. The stability of Pickering emulsions were optimized by adjusting critical factors like ultrasonic power and time, standing time, oil phases, salt concentration, and water:oil ratio. Results indicated that the Pickering emulsions could be stabilized by PS@PSS nanoparticles, which showed remarkable and adjustable partial wetting properties. It was found that the optimized conditions were ultrasonic power of 150 W, ultrasonic time of 3 min, salt concentration of 0.1 mM, oil phase of hexadecane, and water:oil ratio of 1:1. The formation and stability of Pickering emulsion are closely related to the hairy poly (sodium p-styrenesulfonate) brush layer on the nanoparticle surface.

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“…Therefore, the HIU emulsification technique has recently attracted considerable attention. For examples, Costa, Gomes, and Cunha (2018) successfully produced chitosan particle‐stabilized O/W emulsions by one‐step ultrasound. Taha et al (2018) pointed out that HIU could induce highly stable medium chain triglyceride oil (10%, v/v) emulsions stabilized by soy protein isolate (SPI).…”

Section: Introductionmentioning

confidence: 99%

Comparative study of high‐intensity ultrasound and high‐pressure homogenization on physicochemical properties of peanut protein‐stabilized emulsions and emulsion gels

Jiang

Zhang

et al. 2021

J Food Process Engineering

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The physicochemical properties of peanut protein‐stabilized emulsions and emulsion gels prepared by high‐intensity ultrasound (HIU) and high‐pressure homogenization (HPH) were compared. The effects of different ultrasound emulsification conditions (ultrasonic time and power, protein concentration, and oil phase percentage) on the initial particle size and stability of peanut protein‐stabilized emulsions were investigated. It was observed that the optimal HIU emulsification conditions consisted of a concentration of 4% (w/v) proteins, a volume percentage of 30% (v/v) oil, and an ultrasonic treatment at 300 W for 20 min. Compared with the two emulsions prepared by HPH at 300 and 500 bar, respectively, the HIU‐prepared fresh emulsion showed a larger particle size, similar zeta potential but higher interfacial protein concentration and apparent viscosity. Additionally, the HIU‐prepared emulsion had lower flocculation and coalescence indices and was more resistant to gravitation separation during storage. The cold‐set gel strength of the HIU‐prepared emulsion was stronger than that of the HPH‐prepared emulsion (300 bar), but weaker than that of the emulsion (500 bar). The non‐adsorbed proteins from the HIU‐prepared emulsion had unique structural characteristics, such as higher molecular weight, more unordered secondary structures, and stronger surface hydrophobicity, which likely explained why the HIU‐prepared emulsion possessed better physical stability and gelling ability.Practical ApplicationsHigh‐pressure homogenization (HPH) is currently the most frequently used method in the food industry to produce emulsions. However, a high‐pressure homogenizer is expensive and not easy to operate. In contrast, high‐intensity ultrasound (HIU) emulsification is considered a cost‐effective technique. In this study, a peanut protein‐stabilized emulsion was successfully produced by HIU emulsification method. Its physical stability was significantly better than that of the emulsions made by HPH. This work provides new knowledge for the application of peanut protein as a natural emulsifier combined with ultrasonic technology in the food industry.

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One-step ultrasound producing O/W emulsions stabilized by chitosan particles

Cited by 67 publications

References 51 publications

Oil-in-Water Emulsions Stabilized by Ultrasonic Degraded Polysaccharide Complex

Oil-in-Water Emulsions Stabilized by Ultrasonic Degraded Polysaccharide Complex

Stabilization of Pickering Emulsions by Hairy Nanoparticles Bearing Polyanions

Comparative study of high‐intensity ultrasound and high‐pressure homogenization on physicochemical properties of peanut protein‐stabilized emulsions and emulsion gels

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