Characterization of spray-dried tuna oil emulsified in two-layered interfacial membranes prepared using electrostatic layer-by-layer deposition

Klinkesorn, Utai; Sophanodora, Pairat; Chinachoti, Pavinee; Decker, Eric A.; McClements, David Julian

doi:10.1016/j.foodres.2005.09.008

Cited by 187 publications

(128 citation statements)

References 31 publications

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“…The emulsion droplets will be prevented from coalescence by a strong steric barrier. The interfacial layers are formed using a layer-by-layer (LBL) electrostatic deposition technique [70][71][72][73][74][75][76][77][78][79][80]. The first emulsifier added is a potent ionic emulsifier that rapidly adsorbs to the oil droplet surfaces during homogenization, forming an emulsion of small dispersed droplets.…”

Section: Chitosan In Multilayer Emulsionsmentioning

confidence: 99%

“…In many multilayer emulsion systems, chitosan is the polymer of choice for interaction with anionic surfactants (primary layer) such as sodium dodecyl sulphate (SDS) [75,76], sodium stearoyl lactylate (SSL) [81], lecithin [72,73,78,79,82], and CITREM (citric acid ester of mono-and diglycerides) [71]. Chitosan interacts strongly through electrostatic interaction forming stable chitosan-surfactant interfacial membranes and emulsion droplets of net positive charge below the pKa of the chitosan amino group [68].…”

Section: Chitosan In Multilayer Emulsionsmentioning

confidence: 99%

“…The powder can for example be administered together with food, masking taste and simplifying the intake, e.g., for children and senior citizens. Several studies focus on different variations of the encapsulation technique in which chitosan is included as a stabilizer [72,73,98]. A different approach is the hydrogel based oil encapsulation in which gelation of the stabilizing biopolymer layer forms a protective coating around the oil droplets prior to freeze drying.…”

Section: Applicationsmentioning

confidence: 99%

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Chitosan: Gels and Interfacial Properties

et al. 2015

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Abstract:Chitosan is a unique biopolymer in the respect that it is abundant, cationic, low-toxic, non-immunogenic and biodegradable. The relative occurrence of the two monomeric building units (N-acetyl-glucosamine and D-glucosamine) is crucial to whether chitosan is predominantly an ampholyte or predominantly a polyelectrolyte at acidic pH-values. The chemical composition is not only crucial to its surface activity properties, but also to whether and why chitosan can undergo a sol-gel transition. This review gives an overview of chitosan hydrogels and their biomedical applications, e.g., in tissue engineering and drug delivery, as well as the chitosan's surface activity and its role in emulsion formation, stabilization and destabilization. Previously unpublished original data where chitosan acts as an emulsifier and flocculant are presented and discussed, showing that highly-acetylated chitosans can act both as an emulsifier and as a flocculant.

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Section: Chitosan In Multilayer Emulsionsmentioning

confidence: 99%

Section: Chitosan In Multilayer Emulsionsmentioning

confidence: 99%

Section: Applicationsmentioning

confidence: 99%

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Chitosan: Gels and Interfacial Properties

et al. 2015

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“…In previous studies, polysaccharides have been added to secondary emulsions containing chitosan-coated lipid droplets either to form additional coatings (pectin) or to increase stability during spray drying (maltodextrin). 12,34 Potentially, these polysaccharides could interfere with the lipid digestion and absorption process in a number of different ways: (1) increasing stomach contents viscosity;…”

Section: Introductionmentioning

confidence: 99%

Impact of Lipase, Bile Salts, and Polysaccharides on Properties and Digestibility of Tuna Oil Multilayer Emulsions Stabilized by Lecithin–Chitosan

Klinkesorn

McClements

2010

Food Biophysics

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The influence of lipase, bile salts, and polysaccharides (pectin and maltodextrin) on the properties and digestibility of lecithin/chitosan-stabilized tuna oil-in-water multilayer emulsions were studied when they were subjected to an in vitro digestion model. All emulsions became unstable to creaming after passing through the digestion model, as deduced from the formation of large visible brown clumps on the top of the emulsions. The release of free fatty acids and glucosamine from the emulsions suggested that lecithin/chitosan-coated droplets were degraded by lipase under simulated gastrointestinal conditions. The amount of free fatty acids released per unit amount of emulsion was higher when bile salt was included in the digestion model or anionic polysaccharide (pectin) was present in the emulsions. These results have important implications for the utilization of multilayered emulsions for the encapsulation, protection, and delivery of n-3 fatty acids and other bioactive lipids.

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“…Spray-dried tuna oil powders made from emulsions containing oil droplets with lecithin-chitosan membranes, with added corn syrup showed good oil retention and water dispersibility (Klinkesorn et al 2006).…”

Section: Double Emulsionsmentioning

confidence: 99%

Encapsulation of Bioactives

Augustin

Sanguansri

Food Materials Science

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Characterization of spray-dried tuna oil emulsified in two-layered interfacial membranes prepared using electrostatic layer-by-layer deposition

Cited by 187 publications

References 31 publications

Chitosan: Gels and Interfacial Properties

Chitosan: Gels and Interfacial Properties

Impact of Lipase, Bile Salts, and Polysaccharides on Properties and Digestibility of Tuna Oil Multilayer Emulsions Stabilized by Lecithin–Chitosan

Encapsulation of Bioactives

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