A comparative study of batch and recirculating flow ultrasonication system for preparation of multilayer olive oil in water emulsion stabilized with whey protein isolate and sodium alginate

Carpenter, Jitendra; George, Suja; Saharan, Virendra Kumar

doi:10.1016/j.cep.2018.01.006

Cited by 20 publications

(20 citation statements)

References 26 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The emulsion vessel was placed in a cold water bath to avoid temperature rise and maintained at 30 ± 2 °C during the ultrasonication process. Prior to the preparation of secondary emulsion (SE), the pH of the PE was adjusted to 5 as the electrostatic interaction between PE and SE was found to be good at pH 5, as reported in our earlier work . The SE was prepared by mixing PE with 0.4% (w/w) SA aqueous solution in a ratio of 1:1 (by volume), and pH was adjusted to 5 with 0.1 N H 2 SO 4 .…”

Section: Methodsmentioning

confidence: 99%

“…The multiple coatings over the emulsion droplets also help to hinder the diffusion of various peroxides in the core (oil phase) of the emulsion and thus prevent the lipid oxidation. It has been proved that the multilayer emulsions are found to be more stable for a longer storage time against variation in physicochemical conditions, such as solution pH, temperature, ionic strength, lipid auto-oxidation, etc. − Moreover, multilayer emulsions stabilized with food-grade emulsifiers (mainly biopolymers) have advantages such as proper ingestion and consumption of constituents in the GI tract unlike the emulsions stabilized with synthetic surfactants and organic solvents, which could adversely affect the biological conditions inside the human body. To the best of the author’s knowledge, only few studies have been reported in the literature on the use of multilayer emulsion for the encapsulation of curcumin, most of which mainly focused on evaluating the stability of curcumin-loaded multilayer emulsions within the GI tract during the in vitro digestion process.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Curcumin Encapsulation in Multilayer Oil-in-Water Emulsion: Synthesis Using Ultrasonication and Studies on Stability and Antioxidant and Release Activities

2019

Self Cite

View full text Add to dashboard Cite

Curcumin is a natural polyphenol compound obtained from the turmeric plant, having numerous promising health benefits. To deliver curcumin into the human body, it is necessary to develop an efficient carrier system for its encapsulation such that the physicochemical properties of curcumin can be preserved during storage. In this study, the encapsulation stability, antioxidant activity, and release properties of curcumin encapsulated in the primary emulsion (PE: 0.0022% (w/w) curcumin, 9.99% (w/w) oil, 0.9% (w/w) whey protein isolate, pH 7) and secondary emulsion (SE: 0.00108% (w/w) curcumin, 4.90% (w/w) oil, 0.443% (w/w) WPI, 0.2% (w/w) sodium alginate, pH 5) prepared using ultrasonication were analyzed. It was observed that the formation of a double-layer coating of secondary biopolymer over the primary coated droplet enhanced the encapsulation efficiency and antioxidant activity of the curcumin during storage for 3 weeks. Moreover, the multilayer emulsions were freeze-dried to see the effect of dehydration of emulsion on the stability of multilayer-coated droplets. Fourier transform infrared analysis indicated the presence of all of the constituents, including curcumin, after the freeze drying of the emulsions. Scanning electron microscopy images showed that the microstructure of emulsion droplets was found to be uniformly distributed in the case of SE. The antioxidant activity of curcumin encapsulated in SE was found to be higher during storage, whereas it was significantly reduced in other encapsulated systems like PE, olive oil, and ethanol. In vitro release of curcumin from the multilayer emulsion was carried out under the simulated intestinal conditions of pancreatin enzyme and bile salt. Maximum releases of 71 and 63% were obtained in SE and PE, respectively, within 2 h of digestion. Overall, this study provides useful information on the formation of multilayer emulsion as a carrier system for the better protection and release of curcumin useful for food and pharmaceutical applications.

show abstract

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Curcumin Encapsulation in Multilayer Oil-in-Water Emulsion: Synthesis Using Ultrasonication and Studies on Stability and Antioxidant and Release Activities

2019

Self Cite

View full text Add to dashboard Cite

show abstract

“…Deposition of alginate on the surface of bilayer emulsions (usually protein as the primary and alginate as the secondary layer) improved the stability, storage stability, retention, and controlled release of the encapsulants. For instance, Carpenter et al (2018) developed olive oil-in-water emulsions stabilized with whey protein isolate (WPI) and sodium alginate (SA) bilayer, which was prepared by ultrasonic method. The bilayer emulsion was observed to have superior bilayer electrostatic attraction between the negative charge on the alginates and the positive charge on the proteins (Carpenter, George, & Saharan, 2018).…”

Section: Multilayer Emulsionmentioning

confidence: 99%

“…For instance, Carpenter et al (2018) developed olive oil-in-water emulsions stabilized with whey protein isolate (WPI) and sodium alginate (SA) bilayer, which was prepared by ultrasonic method. The bilayer emulsion was observed to have superior bilayer electrostatic attraction between the negative charge on the alginates and the positive charge on the proteins (Carpenter, George, & Saharan, 2018). However, the problem of alginate-based bilayer emulsion containing proteins is that the outer layer may desorb from the interface at a pH approaching the protein isoelectric point, since electrostatic adsorption is not applicable at that pH (Wang et al, 2018).…”

Section: Multilayer Emulsionmentioning

confidence: 99%

Alginate‐based delivery systems for food bioactive ingredients: An overview of recent advances and future trends

Wei

Xue

2021

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

Due to its advantagessuch as ionic crosslinking, pH responsiveness, excellent biocompatibility, biodegradability and low price, alginate has become one of the most important natural polysaccharides extensively used in constructing desired delivery systems for food bioactive ingredients. In this review, the fundamental knowledge of alginate as a building block for construction of nutraceutical delivery systems is introduced. Then, various types of alginate-based nutraceutical delivery systems are classified and summarized. Furthermore, the future trends of alginate-based delivery systems are highlighted. Currently, alginate-based delivery systems include hydrogel, emulsion, emulsion-filled alginate hydrogel, nanoparticle, microparticle, core-shell particle, liposome, edible film, and aerogel. Although alginate has been widely used in the fabrication of food bioactive ingredient delivery systems, further efforts and improvements are still needed. For this purpose, the future perspectives of alginate-based delivery systems are discussed. The feasible research trends of alginate-based delivery systems include the development of novel large-scale commercial preparation technology, multifunctional delivery system based on alginate, alginate oligosaccharide-based delivery system and alginate-based oleogel. Overall, the objective of this review is to provide useful guidance for rational design and application of alginate-based nutraceutical delivery systems in the future.

show abstract

“…In addition to the primary emulsion, ultrasounds have also been used during the addition of another layer. Some examples of the production of oil-in-water emulsions using ultrasounds, showed that using whey protein and pectin results in emulsions with sizes between 1.69–0.93 μm [ 23 ] and whey protein and alginate, depending on the condition used, can reach 836 nm [ 24 ]. Some authors, such as Kim et al (2014) and Abbas et al (2013), reviewed the use of OSA-MS as an emulsifier for the development of ultrasound-assisted nano-emulsions [ 25 , 26 ], and Abbas et al (2015) evaluated the methodology of layer-by-layer deposition for the development of a multilayer polymeric nano-system for the nanoencapsulation of curcumin using OSA-MS, chitosan, and CMC [ 27 ].…”

Section: Introductionmentioning

confidence: 99%

Polysaccharide-Based Multilayer Nano-Emulsions Loaded with Oregano Oil: Production, Characterization, and In Vitro Digestion Assessment

et al. 2021

View full text Add to dashboard Cite

The food industry has increased its interest in using “consumer-friendly” and natural ingredients to produce food products. In the case of emulsifiers, one of the possibilities is to use biopolymers with emulsification capacity, such as octenyl succinic anhydride modified starch, which can be used in combination with other polysaccharides, such as chitosan and carboxymethylcellulose, in order to improve the capacity to protect bioactive compounds. In this work, multilayer nano-emulsion systems loaded with oregano essential oil were produced by high energy methods and characterized. The process optimization was carried out based on the evaluation of particle size, polydispersity index, and zeta potential. Optimal conditions were achieved for one-layer nano-emulsions resulting in particle size and zeta potential of 180 nm and −42 mV, two layers (after chitosan addition) at 226 nm and 35 mV, and three layers (after carboxymethylcellulose addition) of 265 nm and −1 mV, respectively. The encapsulation efficiency of oregano essential oil within nano-emulsions was 97.1%. Stability was evaluated up to 21 days at 4 and 20 °C. The three layers nano-emulsion demonstrated to be an efficient delivery system of oregano essential oil, making 40% of the initial oregano essential oil available versus 13% obtained for oregano essential oil in oil, after exposure to simulated digestive conditions.

show abstract

A comparative study of batch and recirculating flow ultrasonication system for preparation of multilayer olive oil in water emulsion stabilized with whey protein isolate and sodium alginate

Cited by 20 publications

References 26 publications

Curcumin Encapsulation in Multilayer Oil-in-Water Emulsion: Synthesis Using Ultrasonication and Studies on Stability and Antioxidant and Release Activities

Curcumin Encapsulation in Multilayer Oil-in-Water Emulsion: Synthesis Using Ultrasonication and Studies on Stability and Antioxidant and Release Activities

Alginate‐based delivery systems for food bioactive ingredients: An overview of recent advances and future trends

Polysaccharide-Based Multilayer Nano-Emulsions Loaded with Oregano Oil: Production, Characterization, and In Vitro Digestion Assessment

Contact Info

Product

Resources

About