Effects of emulsifiers on the physicochemical stability of Oil-in-water Nanoemulsions: A critical review

Marhamati, Masoumeh; Ranjbar, Golnaz; Rezaie, Mitra

doi:10.1016/j.molliq.2021.117218

Cited by 77 publications

(30 citation statements)

References 86 publications

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“…Lower concentration of LBA in formulation (LBA2, LBA3) resulted in significantly lower (p < 0.05) viscosity compared with EXT, possibly due to the differences in chemical composition and behaviour of emulsifier/stabiliser: LBA and mono-and diglycerides have different hydrophilic and hydrophobic balance (HBL), >6 and <3, accordingly. Emulsifiers with the HBL of 7-9 are known as 'wetting agents' (Marhamati et al 2021).…”

Section: Effect Of Lba On Rheological Properties Of Ice Cream MIXmentioning

confidence: 99%

Application of lactobionic acid in ice cream production

Zagorska

Galoburda

2022

Int J of Dairy Tech

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Lactobionic acid (LBA) has many potential applications. This study aimed to evaluate the application of LBA in ice cream production, including its effect on the physico‐chemical properties of ice cream mix, and overrun and melting behaviour of ice cream. The rheological properties of ice cream mix and ice cream made with LBA were evaluated. The physico‐chemical properties of ice cream produced with 2–3 g/kg LBA were comparable to ice cream made with a commercial stabiliser and emulsifier. However, the addition of LBA in higher concentration in the current study resulted in a harder ice cream texture and lower overrun.

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Section: Effect Of Lba On Rheological Properties Of Ice Cream MIXmentioning

confidence: 99%

Application of lactobionic acid in ice cream production

Zagorska

Galoburda

2022

Int J of Dairy Tech

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“…The stability of such foods can be enhanced with proper selection of emulsifiers, which enhances the stability without affecting physical, chemical, and oxidative characteristics of food. 34 The effect of using mono/dicaprylin (80:20) on the stability of mayonnaise has been studied in comparison with the stability of the market sample containing egg yolk as an emulsifier over a storage period of 30 days. Figure 3 shows stability of F1 mayonnaise (containing mono/ dicaprylin) and F2 mayonnaise (containing egg yolk) in terms of creaming index (CI).…”

Section: ■ Results and Discussionmentioning

confidence: 99%

Studies on Chemical and Physical Stability of Mayonnaise Prepared from Enzymatically Interesterified Corn Oil-Based Designer Lipids

Jadhav

Gogate

Annapure

2022

ACS Food Sci. Technol.

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The objective of current work is to study the physicochemical stability of mayonnaise made from corn oil designer lipid (CODL) and to evaluate the performance of monocaprylin/dicaprylin (80:20) (MD82) as an emulsifier. The oxidative stability, texture, microstructure, and rheological characteristics of CODL-based mayonnaise are evaluated and compared with those of the commercial sample. CODL-based mayonnaise showed good oxidative stability compared to the commercial sample based on established data of acid value, peroxide value, p-anisidine value, and totox value. The firmness of CODL containing mayonnaise (F1) increased, whereas that of F2 mayonnaise (commercial sample) decreased with storage. The creaming indices of the F1 and F2 mayonnaise samples were 0.27 and 3.19%, respectively, after 30 days, indicating higher stability of F1 mayonnaise. The coordination number and proportionality coefficient values for the F1 sample also elucidated a complex network and higher stability of emulsion. The droplet size of F1 mayonnaise was smaller compared to the droplet size of F2 mayonnaise even after 30 days, confirming better stability. It was clearly elucidated that mayonnaise formulated using CODL showed superior physicochemical characteristics and MD82 proved to be an effective emulsifier maintaining a good creaming index.

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“…In addition, they also showed a translucent bluish aspect, characteristic of the Tyndall effect in nanoemulsified systems [ 33 ]. The HLB that showed the highest affinity with ESO was 16.25, which resulted in the smallest of 132.83 ± 3.12, indicating ESO has hydrophilic properties [ 34 ]. The correct selection of surfactants is a critical step in formulating a nanoemulsion.…”

Section: Discussionmentioning

confidence: 99%

“…Essential oils have been considered harmful in the eucaryotic life form. Thus, their application should undergo a toxicological study [ 34 ]. Their biological results depend on their chemical composition.…”

Section: Discussionmentioning

confidence: 99%

Eugenia sulcata (Myrtaceae) Nanoemulsion Enhances the Inhibitory Activity of the Essential Oil on P2X7R and Inflammatory Response In Vivo

et al. 2022

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P2X7R is a purinergic receptor with broad expression throughout the body, especially in immune system cells. P2X7R activation causes inflammatory mediators to release, including interleukin-1β (IL-1β), the processing and release of which are critically dependent on this ion channel activation. P2X7R’s therapeutic potential augments the discovery of new antagonistic compounds. Thus, we investigated whether the Eugenia sulcata essential oil could block P2X7R activity. The essential oil (ESO) dose-dependently inhibited ATP-promoted PI uptake and IL-1β release with an IC50 of 113.3 ± 3.7 ng/mL and 274 ± 91 ng/mL, respectively, and the essential oil nanoemulsion (ESON) improved the ESO inhibitory effect with an IC50 of 81.4 ± 7.2 ng/mL and 62 ± 2 ng/mL, respectively. ESO and ESON reversed the carrageenan-activated peritonitis in mice, and ESON exhibited an efficacy higher than ESO. The majority substance from essential oil, β-caryophyllene, impaired the ATP-evoked PI uptake and IL-1β release with an IC50 value of 26 ± 0.007 ng/mL and 97 ± 0.012 ng/mL, respectively. Additionally, β-caryophyllene reduced carrageenan-induced peritonitis, and the molecular modeling and computational simulation predicted the intermolecular interactions in the P2X7R situs. In silico, results indicated β-caryophyllene as a potent allosteric P2X7R antagonist, although this substance may present toxic effects for humans. These data confirm the nanoemulsion of essential oil from E. sulcata as a promisor biotechnology strategy for impaired P2X7R functions and the inflammatory response.

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Effects of emulsifiers on the physicochemical stability of Oil-in-water Nanoemulsions: A critical review

Cited by 77 publications

References 86 publications

Application of lactobionic acid in ice cream production

Application of lactobionic acid in ice cream production

Studies on Chemical and Physical Stability of Mayonnaise Prepared from Enzymatically Interesterified Corn Oil-Based Designer Lipids

Eugenia sulcata (Myrtaceae) Nanoemulsion Enhances the Inhibitory Activity of the Essential Oil on P2X7R and Inflammatory Response In Vivo

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