Carotenoid nanoemulsions stabilized by natural emulsifiers: Whey protein, gum Arabic, and soy lecithin

Flores-Andrade, E.; Allende-Baltazar, Zaira; Sandoval-González, Paola E.; Jiménez‐Fernández, Maribel; Beristaín, C.I.; Pascual-Pineda, L.A.

doi:10.1016/j.jfoodeng.2020.110208

Cited by 60 publications

(30 citation statements)

References 53 publications

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“…Then, the rate of decrease in DIT diminished because of the saturation of the oil/water interface. For Tween 20 it was observed that the interfacial tension reached relatively constant values after 1800 s, which could indicate the complete saturation of the oil/water interface by emulsifier molecules [37,39], reaching an equilibrium. This behavior (equilibrium) was not evident for WPI and soy lecithin, needing longer experimental times to reach equilibrium values.…”

Section: Dynamic Interfacial Tension (Dit) At the Oil/water Interfacementioning

confidence: 96%

Comparative Study of Physicochemical Properties of Nanoemulsions Fabricated with Natural and Synthetic Surfactants

et al. 2021

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This work aims to evaluate the effect of two natural (whey protein isolate, WPI, and soy lecithin) and a synthetic (Tween 20) emulsifier on physicochemical properties and physical stability of food grade nanoemulsions. Emulsions stabilized by these three surfactants and different sunflower oil contents (30% and 50% w/w), as the dispersed phase, were fabricated at two levels of homogenization pressure (500 and 1000 bar). Nanoemulsions were characterized for droplet size distribution, Zeta-potential, rheological properties, and physical stability. Dynamic light scattering showed that droplet size distributions and D50 values were strongly affected by the surfactant used and the oil content. WPI gave similar droplet diameters to Tween 20 and soy lecithin gave the larger diameters. The rheology of emulsions presented a Newtonian behavior, except for WPI-stabilized emulsions at 50% of oil, presenting a shear-thinning behavior. The physical stability of the emulsions depended on the surfactant used, with increasing order of stability as follows: soy lecithin < Tween 20 < WPI. From our results, we conclude that WPI is an effective natural replacement of synthetic surfactant (Tween 20) for the fabrication of food-grade nanoemulsions.

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Section: Dynamic Interfacial Tension (Dit) At the Oil/water Interfacementioning

confidence: 96%

Comparative Study of Physicochemical Properties of Nanoemulsions Fabricated with Natural and Synthetic Surfactants

et al. 2021

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“…Despite their potential health benefits, the utilization of Capsicum oleoresin and capsaicinoids in functional food and pharmacological formulations is often challenging because of their poor water‐solubility (Flores‐Andrade et al, 2021; Reyes‐Escogido et al, 2011). Additionally, carotenoids are highly sensitive to oxidative decomposition and isomerization, which means that products must be carefully formulated and handled to avoid degradation (Boon, McClements, Weiss, & Decker, 2010).…”

Section: Introductionmentioning

confidence: 99%

Influence of type of natural emulsifier and microfluidization conditions on Capsicum oleoresin nanoemulsions properties and stability

Aguiar

Paula

Mundo

et al. 2021

J Food Process Engineering

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There is a growing interest in the fabrication of colloidal delivery systems for bioactive compounds assembled from natural ingredients, particularly plant-based ones. In this study, Capsicum oleoresin was encapsulated within oil-in-water nanoemulsions by high-pressure microfluidization from natural emulsifiers: whey protein (WP), pea protein (PP), quillaja saponin (QS), and sunflower lecithin (SL). The influence of emulsifier, concentration, and microfluidization conditions (pressure and number of passes), on particle diameter and zeta-potential of nanoemulsions was evaluated. Particle diameter decreased with increasing homogenization pressure and number of passes. All emulsifiers were capable of forming charged droplets with dimensions in the nanometer range at sufficiently high concentrations. The stability of nanoemulsions to environmental stresses (pH, ionic strength, and heating) and storage was studied. The pH and salt stabilities were dependent on the emulsifier type. Overall, natural emulsifiers were effective in producing Capsicum oleoresin-loaded nanoemulsions with small particle size and capsaicin stability. 1 | INTRODUCTION Capsicum peppers are widely used as savory food additives and health-promoting nutritional components, such as vitamin C, pheno

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“…The coarse emulsion was produced by a high-speed homogenizer, then treated in a high-pressure homogenizer. O/W nanoemulsions were produced, being WPC more effective to form small droplets (d < 150 nm) than the other tested emulsifiers [92].…”

Section: Production Methodsmentioning

confidence: 99%

“…At the nanoscale, Flores-Andrade et al [92] reported the preparation of O/W nanoemulsions by high-pressure homogenization, using amphiphilic biopolymers to stabilize paprika oleoresin, namely whey protein, gum Arabic, phospholipids, and soy lecithin. The results demonstrated the effective oil encapsulation, preserving carotenoids (e.g., lipophilic colorants) from chemical degradation, besides positioning this strategy as an attractive route to design new protective and delivery carriers for bioactive compounds aimed at food and/or beverage products.…”

Section: New Trends In Food Emulsion Systemsmentioning

confidence: 99%

New Trends in Natural Emulsifiers and Emulsion Technology for the Food Industry

Santamaria‐Echart¹,

Fernandes²,

Silva³

et al. 2022

Natural Food Additives

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The food industry depends on using different additives, which increases the search for effective natural or natural-derived solutions, to the detriment of the synthetic counterparts, a priority in a biobased and circular economy scenario. In this context, different natural emulsifiers are being studied to create a new generation of emulsion-based products. Among them, phospholipids, saponins, proteins, polysaccharides, biosurfactants (e.g., compounds derived from microbial fermentation), and organic-based solid particles (Pickering stabilizers) are being used or start to gather interest from the food industry. This chapter includes the basic theoretical fundamentals of emulsions technology, stabilization mechanisms, and stability. The preparation of oil-in-water (O/W) and water-in-oil (W/O) emulsions, the potential of double emulsions, and the re-emerging Pickering emulsions are discussed. Moreover, the most relevant natural-derived emulsifier families (e.g., origin, stabilization mechanism, and applications) focusing food applications are presented. The document is grounded in a bibliographic review mainly centered on the last 10-years, and bibliometric data was rationalized and used to better establish the hot topics in the proposed thematic.

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Carotenoid nanoemulsions stabilized by natural emulsifiers: Whey protein, gum Arabic, and soy lecithin

Cited by 60 publications

References 53 publications

Comparative Study of Physicochemical Properties of Nanoemulsions Fabricated with Natural and Synthetic Surfactants

Comparative Study of Physicochemical Properties of Nanoemulsions Fabricated with Natural and Synthetic Surfactants

Influence of type of natural emulsifier and microfluidization conditions on Capsicum oleoresin nanoemulsions properties and stability

New Trends in Natural Emulsifiers and Emulsion Technology for the Food Industry

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