Encapsulation of amino acids in water-in-oil-in-water emulsions stabilized by gum arabic and xanthan gum

Su, Yujie; Sun, Yujia; McClements, David Julian; Chang, Cuihua; Li, Junhua; Wen, Xiaoqing; Sun, Yuhan; Cai, Yundan; Gu, Luping; Yang, Yanjun

doi:10.1016/j.ijbiomac.2022.09.150

Cited by 12 publications

(3 citation statements)

References 37 publications

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“…This result clearly shows that GX is not endowed with surfactant properties and does not allow to decrease in the interfacial tension between two immiscible liquids such as oil and water. In contrast, xanthan gum in fresh water at room temperature as it builds an exceptional viscosity even at a very low concentration (0 -1.0 %) [28], As reported in the literature, xanthan gum can be useful for increasing the resistance of multiple emulsions to provide separation with a different mechanism of action compared to that of surfactants as reported in the literature [29,30]. In their study on Zeta potential measurements of the double emulsions stabilized by surfactants and GX Su et al [30], showed that the absolute value increased with increasing GX concentration, the authors claim that this effect can be attributed to the presence of ionized carboxylic acid groups (-COOH) on the xanthan gum molecules.…”

Section: Influence Of the Hydrophilic Surfactants On The Stability Of...mentioning

confidence: 89%

Impact of Xanthan Gum on Stability and Rheological Properties of Multiple Emulsions Type Water-in-Oil-in-Water

Aguenarous,

Hammadi,

Moussaoui-Khedam

2023

AEF

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The aim of this study was to improve the stability and rheological properties of water-in-oil-in-water (W/O/W) multiple emulsions containing 30 wt% paraffin oil, and 4 wt% polyglycerol-3-polycinoleate (PGPR) as a lipophilic surfactant. This was done by adding different concentrations of xanthan gum (GX) and the hydrophilic surfactants (Polyoxyethylene (80) sorbitan monooleate (Tween® 80), poloxamer 407(Lutrol® F127) using the emulsification in a two-steps process. The stability of the W/O/W multiple emulsions was analyzed over one-month storage period using physicochemical and rheological measurements. An excellent structure appeared with 0.175 wt% of xanthan gum in the outer aqueous phase and 1 wt% of Tween® 80. The modified Cross model was successfully applied to fit the flow curves of multiple W/O/W emulsions at different concentrations of xanthan gum. The incorporation of xanthan gum in a concentration range of 0.05-0.175 wt% induced an increase in the yield stress, in the zero-shear rate viscosity, and in the infinite shear rate viscosity of the multiple emulsions. The study also showed that adding xanthan gum in a concentration range of 0.05-0.175 wt% to W/O/W emulsions caused an increase in the viscosity of the system in the Newtonian regime and viscoelastic behavior.

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Section: Influence Of the Hydrophilic Surfactants On The Stability Of...mentioning

confidence: 89%

Impact of Xanthan Gum on Stability and Rheological Properties of Multiple Emulsions Type Water-in-Oil-in-Water

Aguenarous,

Hammadi,

Moussaoui-Khedam

2023

AEF

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“…In vitro digestion of the Mg in the DE and free Mg samples was similar and both the encapsulated and free Mg were digested under gastric and intestinal conditions. Su et al [17] encapsulated different amino acids in a DE stabilized by gum Arabic (GA) and xanthan. It was observed that EE was affected by xanthan content and, at concentrations higher than 0.3%, the EE decreased.…”

Section: Food Applications Of W 1 /O/w 2 Des 21 Fortification Purposesmentioning

confidence: 99%

An Updated Comprehensive Overview of Different Food Applications of W1/O/W2 and O1/W/O2 Double Emulsions

Ghiasi,

Hashemi,

Esteghlal

et al. 2024

Foods

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Double emulsions (DEs) present promising applications as alternatives to conventional emulsions in the pharmaceutical, cosmetic, and food industries. However, most review articles have focused on the formulation, preparation approaches, physical stability, and release profile of encapsulants based on DEs, particularly water-in-oil-in-water (W1/O/W2), with less attention paid to specific food applications. Therefore, this review offers updated detailed research advances in potential food applications of both W1/O/W2 and oil-in-water-in-oil (O1/W/O2) DEs over the past decade. To this end, various food-relevant applications of DEs in the fortification; preservation (antioxidant and antimicrobial targets); encapsulation of enzymes; delivery and protection of probiotics; color stability; the masking of unpleasant tastes and odors; the development of healthy foods with low levels of fat, sugar, and salt; and design of novel edible packaging are discussed and their functional properties and release characteristics during storage and digestion are highlighted.

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“…MF59 ® is an oil-in-water emulsion containing squalene, which induces a stronger humoral immune response than aluminum salt adjuvant. It tends to promote Th2 immune-biased responses and can enhance adaptive immunity by overcoming CD4 T cell trapping ( 187 , 188 ).…”

Section: Vaccine Adjuvantsmentioning

confidence: 99%

The combination of vaccines and adjuvants to prevent the occurrence of high incidence of infectious diseases in bovine

Yao,

Zhang,

Yang

2023

Front. Vet. Sci.

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As the global population grows, the demand for beef and dairy products is also increasing. The cattle industry is facing tremendous pressures and challenges. The expanding cattle industry has led to an increased risk of disease in cattle. These diseases not only cause economic losses but also pose threats to public health and safety. Hence, ensuring the health of cattle is crucial. Vaccination is one of the most economical and effective methods of preventing bovine infectious diseases. However, there are fewer comprehensive reviews of bovine vaccines available. In addition, the variable nature of bovine infectious diseases will result in weakened or even ineffective immune protection from existing vaccines. This shows that it is crucial to improve overall awareness of bovine vaccines. Adjuvants, which are crucial constituents of vaccines, have a significant role in enhancing vaccine response. This review aims to present the latest advances in bovine vaccines mainly including types of bovine vaccines, current status of development of commonly used vaccines, and vaccine adjuvants. In addition, this review highlights the main challenges and outstanding problems of bovine vaccines and adjuvants in the field of research and applications. This review provides a theoretical and practical basis for the eradication of global bovine infectious diseases.

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Encapsulation of amino acids in water-in-oil-in-water emulsions stabilized by gum arabic and xanthan gum

Cited by 12 publications

References 37 publications

Impact of Xanthan Gum on Stability and Rheological Properties of Multiple Emulsions Type Water-in-Oil-in-Water

Impact of Xanthan Gum on Stability and Rheological Properties of Multiple Emulsions Type Water-in-Oil-in-Water

An Updated Comprehensive Overview of Different Food Applications of W1/O/W2 and O1/W/O2 Double Emulsions

The combination of vaccines and adjuvants to prevent the occurrence of high incidence of infectious diseases in bovine

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