Encapsulating role of β-cyclodextrin in formation of pickering water-in-oil-in-water (W 1 /O/W 2 ) double emulsions containing Lactobacillus dellbrueckii

Eslami, Parisa; Davarpanah, Leila; Vahabzadeh, Farzaneh

doi:10.1016/j.foodhyd.2016.10.035

Cited by 67 publications

(30 citation statements)

References 76 publications

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“…In this dried encapsulated form, the microorganism Lactobacillus salivarius was found to exhibit enhanced viability following digestion and thermal stability testing. In another investigation, with Lactobacillus delbrueckii encapsulated into the W1 phase of a Pickering‐stabilized W1/O/W2 emulsion, some significant improvement in cell viability was demonstrated after dispersing the W1/O phase into a β‐cyclodextrin solution (Eslami and others ).…”

Section: Ingredients: Emulsifiers Stabilizers and Encapsulated Subsmentioning

confidence: 98%

“…Studies of confocal imaging have been reported with the fluorescent marker Nile Red in the oil phase (Liao and others ; Akhtar and others ; Aditya and others ; Zhang and others ; Leong and others ), with fluorescein in the aqueous phase (Liao and others ; Bernewitz and others ), and with Nile Blue to label the protein in O/W/O emulsions (O'Dwyer and others , ). Two other optical microscopic techniques that have been used to characterize DE microstructure are polarization microscopy (Eslami and others ) and phase‐contrast microscopy (Bonnet and others ). Of course, light microscopy becomes unsatisfactory if the various phases possess close to the same refractive index, as occurs with W/O/W emulsions having a high sugar content in inner and outer aqueous phases.…”

Section: Experimental Characterization Of Double Emulsionsmentioning

confidence: 99%

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Double Emulsions Relevant to Food Systems: Preparation, Stability, and Applications

Muschiolik¹,

Dickinson

2017

Comp Rev Food Sci Food Safe

308

190

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This review describes advances in the preparation of food-relevant double emulsions (DEs) of the waterin-oil-in-water (W/O/W) and oil-in-water-in-oil (O/W/O) types with emphasis on research published within the last decade. The information is assembled and critically evaluated according to the following aspects: the food application area, the range of encapsulated components and emulsion composition, the emulsification preparation methods, the balancing of the osmotic pressure, the stabilization by increased viscosity or gelation, the role of protein-polysaccharide interactions, and the techniques used to estimate DE yield and emulsification efficiency. Particular focus is directed toward the control of encapsulation and release behavior, including strategies that have been employed to improve the retention ability of the inner phase droplets by modifying the outer oil-water interface through mixed ingredient interactions, Pickering stabilization by particles, and biopolymer gelation. We also briefly consider the incorporation of DEs into dried microcapsules and the stability of W/O/W emulsions during eating and digestion. It would appear that 2 outstanding issues are currently preventing full realization of the potential of DEs in food applications: (i) the lack of availability of large-scale production equipment to ensure efficient nondestructive 2nd-stage emulsification, and (ii) the limited range of food-grade ingredients available to successfully replace polyglycerol polyricinoleate as the primary emulsifier in W/O/W formulations.

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Section: Ingredients: Emulsifiers Stabilizers and Encapsulated Subsmentioning

confidence: 98%

Section: Experimental Characterization Of Double Emulsionsmentioning

confidence: 99%

Double Emulsions Relevant to Food Systems: Preparation, Stability, and Applications

Muschiolik¹,

Dickinson

2017

Comp Rev Food Sci Food Safe

308

190

View full text Add to dashboard Cite

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“…The binding behavior of the wall materials and the foreign compound depends on the structural characteristics of individual molecules. In the inclusion complex, the signal of LR‐CDs was preserved, whereas the signal of pure TTO was changed 27 . Based on the above analysis, it can be concluded that TTO was successfully embedded into LR‐CDs.…”

Section: Resultsmentioning

confidence: 87%

Characterization of tea tree essential oil and large‐ring cyclodextrins (CD₉–CD₂₂) inclusion complex and evaluation of its thermal stability and volatility

Cao

Wei

et al. 2020

J Sci Food Agric

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BACKGROUND Although the structure and physicochemical properties of large ring cyclodextrins (LR‐CDs) exhibit unique characteristics, and also possess very strong water solubility and high safety, little is known about the embedding performance of macrocyclodextrin. Encapsulation refers to a complex of tea tree oil (TTO) with the wall material, protecting the core material or changing its properties from adverse external factors, controlling its release rate against the evaporation and degradation of essential oils. In the present study, LR‐CDs complexed with TTO were prepared by co‐precipitation methods. RESULTS The mass ratio of LR‐CDs‐TTO was six and the maximum complexation efficiency was 86.23%. Fourier‐transform infrared spectroscopy analysis presented the loss of characteristic peaks related to TTO in the complex and no other additional peaks were observed. X‐ray diffraction examination demonstrated several sharp peaks and intensity peaks at the diffraction angle of the TTO‐LR‐CDs complex. 1H‐NMR indicated a chemical shift as a result of the interaction between the molecules in the inclusion complex. Moreover, the thermal stability and aqueous solubility of TTO were enhanced after synergy with LR‐CDs; particularly, the solubility of the complex was increased by 329‐fold. The volatile characteristics of the encapsulated and original TTO were identical. CONCLUSION The results of the present study show that TTO was efficaciously complexed with LR‐CDs and exhibited enhanced solubility and thermal stability. © 2020 Society of Chemical Industry

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“…Various models have been developed for the preparation of dairy products: fresh white cheese with reduced fat content, set , and stirred yogurt with a low fat content , soybean milk fortified with Ca , cheeses fortified with vitamin B , yogurt fortified with caffeine or inulin , and milk‐based dessert fortified with ferrous sulfate . Other developments include the encapsulation of anthocyanins , or microorganisms, e.g., encapsulation of Lactobacillus salivarius and Lactobacillus delbrueckii , protection of Lactobacillus acidophilus against gastric juice , and bile acids .…”

Section: Advantages and Dairy Applications Of W/o/w Multiple Emulsionsmentioning

confidence: 99%

W/O/W Multiple Emulsions as the Functional Component of Dairy Products

2019

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Water‐in‐oil‐in‐water (w/o/w) multiple emulsions are considered that could be suitable components of functional dairy products. Such emulsions enable the preparation of low‐calorie products, encapsulation of bioactive components or microorganisms, and their protection during digestion. Because of the large phase interface, w/o/w emulsions are thermodynamically unstable. Therefore, their preparation and stabilization requires specific conditions. This review describes a potential industrial application of w/o/w emulsions in dairy products in detail and summarizes the value, preparation, stabilization, and evaluation of w/o/w emulsions in a dairy system.

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Encapsulating role of β-cyclodextrin in formation of pickering water-in-oil-in-water (W 1 /O/W 2 ) double emulsions containing Lactobacillus dellbrueckii

Cited by 67 publications

References 76 publications

Double Emulsions Relevant to Food Systems: Preparation, Stability, and Applications

Double Emulsions Relevant to Food Systems: Preparation, Stability, and Applications

Characterization of tea tree essential oil and large‐ring cyclodextrins (CD₉–CD₂₂) inclusion complex and evaluation of its thermal stability and volatility

W/O/W Multiple Emulsions as the Functional Component of Dairy Products

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Encapsulating role of β-cyclodextrin in formation of pickering water-in-oil-in-water (W 1 /O/W 2 ) double emulsions containing Lactobacillus dellbrueckii

Cited by 67 publications

References 76 publications

Double Emulsions Relevant to Food Systems: Preparation, Stability, and Applications

Double Emulsions Relevant to Food Systems: Preparation, Stability, and Applications

Characterization of tea tree essential oil and large‐ring cyclodextrins (CD9–CD22) inclusion complex and evaluation of its thermal stability and volatility

W/O/W Multiple Emulsions as the Functional Component of Dairy Products

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Characterization of tea tree essential oil and large‐ring cyclodextrins (CD₉–CD₂₂) inclusion complex and evaluation of its thermal stability and volatility