Encapsulation of emulsified tuna oil 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.foodhyd.2005.01.006

Cited by 115 publications

(69 citation statements)

References 32 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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“…The moisture contents of spray dried oil capsules are close to the maximum moisture range, 3 -4%, for many powder food products [64]. Roccia et al [65] suggested that drying air inlet temperature, atomization air flow rate and pump setting were the main factors on the moisture content of spray dried powders.…”

Section: Spray Dryingmentioning

confidence: 91%

A Review on Encapsulation of Oils

Özbek¹,

Ergönül²

2017

Celal Bayar Üniversitesi Fen Bilimleri Dergisi

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Heat, oxygen, moisture and light are the main causes of oxidation reactions in lipid containing foods. In particular, lipid oxidation is a major problem for unsaturated lipids. Until recent years, natural or synthetic antioxidants have been widely used in oils to retard oxidative deteriorations. Nowadays, encapsulation of oils like other sensitive materials such as vitamins, colorants, phenolic compounds or probiotic bacteria by various techniques have become increasingly popular as a promising preservation method. On the other hand, encapsulation improves handling properties of oils as well as protecting oils against oxidation. Spray drying is the most preferred encapsulation technique due to its lower operating costs and simplicity. Freeze-drying, coacervation and emulsification are the other well-known encapsulation methods. However, process parameters of these methods have extremely important effect on storage stability of encapsulated oils. As for encapsulated oils by drying, also the characteristics of powder products are greatly influenced by process variables. Many studies have been carried out to optimize process factors for encapsulation of oils with a maximum efficiency. In this review, common practices used for oil encapsulation and the oxidative stability of encapsulated oils are discussed in detail. Furthermore, effects of environmental conditions on storage stability of encapsulated oils during storage are also reviewed.

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“…CP: 3% lecithin, pH 3 (ξ 1 = −52 mV) DP: 5% tuna oil. CP: 1% lecithin, 0.2% chitosan, pH 3 (ξ 2 = +57 mV) [24] DP: 3% corn oil. CP: 3 mM SDS, pH 3 (ξ 1 = −47 mV) DP: 3% corn oil, 3 mM SDS.…”

Section: Primary Emulsionmentioning

confidence: 99%