Design and fabrication of a food-grade albumin-stabilized nanoemulsion

Tabibiazar, Mahnaz; Davaran, Soodabeh; Hashemi, Maryam; Homayonirad, Aziz; Rasoulzadeh, Farzaneh; Hamishehkar, Hamed; Mohammadifar, Mohammad Amin

doi:10.1016/j.foodhyd.2014.09.005

Cited by 60 publications

(24 citation statements)

References 41 publications

(42 reference statements)

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“…A concentration (1.0 and 1.5% w/w) of OPN mucilage and mass fraction of oil phase (>5% w/w) was found suitable to reach a mean droplet size 116 to 171 nm (Lago et al, 2018). Other recent studies where NEs were fabricated using ultrasonic technique are showed as follows: curcumin NE stabilized by modified starch (Abbas et al, 2014), walnut oil NE (Abbas et al, 2014), lemongrass EOloaded NE (Salvia-Trujillo, Rojas-Graü, Soliva-Fortuny, & Martín-Belloso, 2014), eucalyptus EO-loaded NE (Sugumar, Ghosh, Nirmala, Mukherjee, & Chandrasekaran, 2014), albumin-stabilized NE (Tabibiazar et al, 2015), wheat bran-stabilized NE (Rebolleda et al, 2015).…”

Section: Ultrasonic Homogenizermentioning

confidence: 97%

Nanoemulsions: Using emulsifiers from natural sources replacing synthetic ones—A review

Dammak

Sobral

Aquino

et al. 2020

Comp Rev Food Sci Food Safe

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In recent years, substantial consideration within the food industry has been aimed at the development of food‐grade nanoemulsions (NE) as promising systems for encapsulating, stabilizing, and delivering bioactive compounds. Although numerous studies have revealed the critical potential of NE, there are still several challenges to overcome them. These include the extensive amounts of synthetic emulsifiers needed for NE formulation, which can potentially be toxic for human health. The interest in safety, and natural emulsifiers have stimulated food manufacturers to develop "label‐friendly" formulations by replacing synthetic emulsifiers with natural alternatives. This review represents a critical and comprehensive summary of the application of natural emulsifiers as potential substitutes for synthetic emulsifiers in NE production, with particular emphasis on the newly identified natural emulsifiers. Some recent reports showed the excellent emulsifying properties of various natural emulsifier extracted from natural resources, to produce NE, and therefore, might be generalized for further industrial applications. Future trends are encouraged to identify novel natural emulsifiers from industrial food by‐products that may demonstrate highly effective emulsifiers.

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Section: Ultrasonic Homogenizermentioning

confidence: 97%

Nanoemulsions: Using emulsifiers from natural sources replacing synthetic ones—A review

Dammak

Sobral

Aquino

et al. 2020

Comp Rev Food Sci Food Safe

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show abstract

“…These results demonstrated that, based on Taylor's equation, the variation in mean droplet diameter of the emulsions could not only originate from the amount of interfacial tension such as role of albumin and polyethylene glycol in the albumin-stabilized oil-in-water nanoemulsion. 20 It should be noted that miglyol showed little solubility in water, which may be the result an increase in coalescence during storage and in droplet size. Corn oil acts as a kinetic barrier to Ostwald ripening because of Pharmaceutical Sciences, December 2015, 21, 220-224 | 223 Tabibiazar & Hamishehkar. its very low solubility in water.…”

Section: 19mentioning

confidence: 99%

Formulation of a Food Grade Water-In-Oil Nanoemulsion: Factors Affecting on Stability

Tabibiazar¹,

Hamishehkar²

2015

Pharm Sci

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“…Polysaccharide based materials are adequate because are biocompatible, biodegradable, non–toxic, and have potential for modifications. In addition, biopolymers have great potential as emulsion stabilizers, good binding capacity with hydrophobic molecules and gelling properties, which facilitate the emulsion preparation . A potential wall material is chitosan.…”

Section: Introductionmentioning

confidence: 99%

Nanoemulsions From Unsaturated Fatty Acids Concentrates of Carp Oil Using Chitosan, Gelatin, and Their Blends as Wall Materials

Esquerdo

Silva

Dotto

et al. 2017

Euro J Lipid Sci & Tech

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This work aimed to study the development of food–grade nanoemulsions containing unsaturated fatty acids concentrates from carp oil, using chitosan, and gelatin as wall materials. The effects of chitosan:gelatin ratio, polymer concentration and homogenization time on the nanoemulsions characteristics were evaluated. Phase separation occurred when the chitosan:gelatin ratio was higher than 50:50. Nanoemulsions using proportion of chitosan over than 70% remained visually stable, with no phase separation, for more of 7 days. The highest homogenization time (20 min) and the lowest biopolymers concentration (1% w/v) resulted in smaller particle sizes for the ratios of 100:0, 90:10, and 70:30 (respectively, 292.0, 52.3, and 34.8 nm). The zeta potential increased with the amount of chitosan (from 26.5 to 31.0 mV), while pH and refractive index were not affected by the biopolymers ratio. After 7 days of storage, the nanoemulsion with 90:10 of chitosan:gelatin ratio was in the acceptable range of the legislation, showing peroxide value of 4.8 meq kg−1, p–Anisidine value of 9.8 meq kg−1, and ToTox value of 19.4 meq kg−1. Chitosan and gelatin provided high stability to the emulsions and also behaved as good wall materials, demonstrating the importance of studying its combination to form food–grade nanoemulsions. Practical Applications: Carp viscera are by–products of the fishery industry, rich in unsaturated fatty acids, which are associated to human health benefits. However, its low solubility in water and oxidative instability difficult the foods enrichment with these unsaturated fatty acids. Nanoemulsions delivery systems can be used to protect and increase its solubility. Edible biopolymers, such as chitosan and gelatin, can increase the physical and oxidative stability of these lipids in food systems through the formation of nanoemulsions, to facilitate the addition these lipophilic active ingredients in aqueous–based foods or beverages. Unsaturated fatty acids (UFA) of fish oil, especially omega‐3 series, are associated with several health benefits. In this work are prepared food–grade nanoemulsions containing UFA concentrates of carp oil, rich in omega‐3, using different proportions of the biopolymers chitosan and gelatin as wall materials.

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Design and fabrication of a food-grade albumin-stabilized nanoemulsion

Cited by 60 publications

References 41 publications

Nanoemulsions: Using emulsifiers from natural sources replacing synthetic ones—A review

Nanoemulsions: Using emulsifiers from natural sources replacing synthetic ones—A review

Formulation of a Food Grade Water-In-Oil Nanoemulsion: Factors Affecting on Stability

Nanoemulsions From Unsaturated Fatty Acids Concentrates of Carp Oil Using Chitosan, Gelatin, and Their Blends as Wall Materials

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