Biomass-based particles for the formulation of Pickering type emulsions in food and topical applications

Rayner, Marilyn; Marku, Diana; Eriksson, Madeleine; Sjöö, Malin; Dejmek, Petr; Wahlgren, Marie

doi:10.1016/j.colsurfa.2014.03.053

Cited by 335 publications

(153 citation statements)

References 106 publications

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“…Pickering particles strongly adsorb at the interface and provide enhanced stability. Examples are fat crystals or starches and egg-yolk particles (Marefati et al, 2013;Rayner et al, 2014;Norton et al, 2015). These structures could have some applications in flavor encapsulation or protection against oxidation (Kargar et al, 2011).…”

Section: Supramolecular Structure Of Dietary Lipidsmentioning

confidence: 99%

Molecular and structural organization of lipids in foods: their fate during digestion and impact in nutrition

Meynier

Génot

2017

OCL

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-Lipids are basic constituents of our diet. They play an active part in the acceptability, flavour and perception of our foods. At the same time, they are also regarded as beneficial for health or as sources to various pathologies. Until now, the nutritional impact of the various dietary lipid structures beyond the amounts of ingested lipids and selected fatty acids has been marginally taken into account in nutritional studies and thus in food application. This review gathers first our current knowledge on the diversity of molecular and supramolecular structures of dietary lipids, and then based on the scientific studies carried out on the human model, tempts to sum up the current knowledge and the latest hypotheses concerning the metabolic and nutritional effects of these multiscale structures. It is shown that the perception of lipids in the mouth during oral processing modulates the production of digestive fluids and food intake. Then, during the stomach and intestine phases of lipid digestion, the kinetics of release of the fatty acids are modulated by the multiscale structures of lipids influencing the fatty acid bioaccessibility and rate of absorption. In turn this may impair the postabsorption metabolism and nutritional effects. Future trends of research are evoked as concluding remarks.Keywords: dietary lipids / molecular and supramolecular structures / absorption / digestion / nutrition Résumé -Structures moléculaires et supramoléculaires des lipides dans les aliments : leur devenir au cours de la digestion et impact potentiel en nutrition. Les lipides prennent une part active dans l'acceptabilité et la perception de nos aliments, mais sont perçus à la fois comme vecteurs de tous les maux et sources de bienfaits. Au-delà de la quantité de lipides et d'acides gras ingérés, l'impact de leurs structures au sein des aliments reste encore mal appréhendé dans les études nutritionnelles. Cette revue, basée sur les travaux réalisés sur le modèle humain, fait le point des connaissances actuelles et des dernières hypothèses concernant les effets métaboliques et nutritionnels liés à la structuration aux échelles moléculaires et supramoléculaires des lipides alimentaires. Il apparaît que la perception des lipides commence dès la mise en bouche de l'aliment et module la prise alimentaire. Puis lors des phases stomacales et intestinales de la digestion, les nutriments lipidiques absorbables sont libérés des structures avec des cinétiques différentes, déterminant leur bioaccessibilité et influant leur vitesse d'absorption. Ces différences pourraient impacter le métabolisme post absorption et les effets nutritionnels. Des pistes de recherches possibles sont évoquées en perspectives.

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Section: Supramolecular Structure Of Dietary Lipidsmentioning

confidence: 99%

Molecular and structural organization of lipids in foods: their fate during digestion and impact in nutrition

Meynier

Génot

2017

OCL

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“…Nevertheless, the main application area of micro-and nanocrystalline cellulose is a reinforcing filling of composite materials, especially films and membranes used in food packaging industry [6][7][8]. Another promising application of cellulose particles is emulsion stabilization, which could be even more effective than that in a case of application of molecular surfactants [9,10]. These, so-called Pickering, emulsions stabilized by solid particles instead of surfactants possessed a high resistance to coalescence and could be successfully used for food industry as well as for fabrication of core-shell nano/microparticles for drug or cell delivery [11,12].…”

Section: Introductionmentioning

confidence: 99%

Application of micro- and nanocrystalline cellulose

SOTNIKOVA

Демина

Istomin

et al. 2018

IOP Conf. Ser.: Mater. Sci. Eng.

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Abstract. Micro-and nanocrystalline forms of cellulose were extracted from flax stalks and evaluated in terms of their applicability for various materials science tasks. It was revealed that both form of cellulose had anisometric morphology with length of 27.1 m and 159 nm; diameter of 8.7 m and 85 nm, respectively. They were used as reinforcing fillers for fabrication of composite films based on hydroxyethylcellulose. Film-forming and mechanical properties of the composite materials were significantly varied in dependence on filler content (010 wt.%) and size. As a second option of micro-and nanocrystalline cellulose application, a study of their effectiveness as stabilizing agents for oil/water Pickering emulsions was carried out. In contrast to micron-sized cellulose the nanocrystalline form appeared to be successful in the process of CH2Cl2/water interface stabilization and fabrication of polylactide microparticles via oil/water Pickering emulsion solvent evaporation technique.

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“…For instance, caseins, which have a random spiral conformation, tend to form an interweaved layer; whereas whey proteins that are globular in shape usually form aggre gates at the interface of the colloidal system [64]. Further, bovine serum albumin, whey pro tein and proteins isolated from plant sources such as soybean, pumpkin seed, quinoa and peas have been used as emulsifiers in many encapsulation systems, including W/O and W1/O/ W2 double emulsions [65][66][67]. Proteins could also be combined with other emulsifiers to sta bilize emulsions.…”

Section: Emulsificationmentioning

confidence: 99%

Vegetable Proteins: Non-sensitizing Encapsulation Agents for Bioactive Compounds

Quiroz¹,

Durán²,

Ciro-Gómez³

et al. 2017

Allergen

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Plant-derived proteins are remarkable macromolecules of scientific interest because they represent an alternative to the animal-derived proteins and petroleum-derived polymers. Many food proteins especially those derived from animal sources could act as antigens in humans. For instance, milk proteins extracted from cows may cause food intolerance during infancy. Further, soybean, peanuts, tree nuts, fish, crustacean shellfish and egg proteins may act as antigens in 90% of children. Since the GI tract is permeable to intact antigens the oral intake of these proteins may generate gastrointestinal (50-80%), cutane ous (20-40%) and respiratory symptoms (4-25%). Most of these allergens are water-soluble glycoproteins that are resistant to acids and enzymes. Usually, these proteins have a small molecular weight (10,000-60,000 kDa), water solubility, glycosylation residues, and a rela tive resistance to heat and digestion. Allergenicity is less frequent in vegetable proteins due to their less flexible and non-compact structure. Allergenicity is also related to the resistance to proteolysis, post-translational glycosylation, presence of epitopes, and enzy matic proteolysis. Moreover, proteins serve as a coating material if structural modifica tions in the protein, either by physical, chemical or enzymatic mechanisms are conducted. As a result, their allergenicity is reduced, and their functional properties are enhanced.

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Biomass-based particles for the formulation of Pickering type emulsions in food and topical applications

Cited by 335 publications

References 106 publications

Molecular and structural organization of lipids in foods: their fate during digestion and impact in nutrition

Molecular and structural organization of lipids in foods: their fate during digestion and impact in nutrition

Application of micro- and nanocrystalline cellulose

Vegetable Proteins: Non-sensitizing Encapsulation Agents for Bioactive Compounds

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