Fabricating multilayer emulsions by using OSA starch and chitosan suitable for spray drying: Application in the encapsulation of β-carotene

Fang, Sheng; Zhao, Xin; Liu, Yanmei; Liang, Xianrui; Yang, Yumin

doi:10.1016/j.foodhyd.2019.02.024

Cited by 111 publications

(48 citation statements)

References 56 publications

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“…Multilayer emulsions can also be stabilized using two or more polysaccharides, one that acts as an emulsifier and the others that form additional layers. For instance, amphiphilic octenyl succinic anhydride (OSA) starch has been used to create anionic oil droplets, which were then coated with cationic chitosan to form multilayer emulsions [97]. Alternatively, small molecule ionic surfactants can be used to form the initial layer and then biopolymers can be deposited onto the surfactant-coated oil droplets.…”

Section: Multilayer Emulsionsmentioning

confidence: 99%

Application of Advanced Emulsion Technology in the Food Industry: A Review and Critical Evaluation

Tan

McClements

2021

Foods

149

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The food industry is one of the major users of emulsion technology, as many food products exist in an emulsified form, including many dressings, sauces, spreads, dips, creams, and beverages. Recently, there has been an interest in improving the healthiness, sustainability, and safety of foods in an attempt to address some of the negative effects associated with the modern food supply, such as rising chronic diseases, environmental damage, and food safety concerns. Advanced emulsion technologies can be used to address many of these concerns. In this review article, recent studies on the development and utilization of these advanced technologies are critically assessed, including nanoemulsions, high internal phase emulsions (HIPEs), Pickering emulsions, multilayer emulsions, solid lipid nanoparticles (SLNs), multiple emulsions, and emulgels. A brief description of each type of emulsion is given, then their formation and properties are described, and finally their potential applications in the food industry are presented. Special emphasis is given to the utilization of these advanced technologies for the delivery of bioactive compounds.

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Section: Multilayer Emulsionsmentioning

confidence: 99%

Application of Advanced Emulsion Technology in the Food Industry: A Review and Critical Evaluation

Tan

McClements

2021

Foods

149

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“…This effect is like the adsorption of cationic CHI molecules on the surfaces of the Se-E oil droplets given the strong electrostatic force of attraction between them. As several authors have reported, colloidal systems presenting high ζ-potential values, greater than +25 mV or less than −25 mV, show, predominantly, great stability because of strong repulsive electrostatic forces between the droplets [ 33 , 34 ]. It would be expected, in this sense, to have high stability with respect to the aggregation due to the electrostatic repulsion derived from its high electric charge.…”

Section: Resultsmentioning

confidence: 99%

Effect of Interfacial Ionic Layers on the Food-Grade O/W Emulsion Physical Stability and Astaxanthin Retention during Spray-Drying

Morales

Burgos‐Díaz

Zúñiga

et al. 2021

Foods

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The utilization of astaxanthin in food processing is considered to be narrow because of its substandard solubility in aqueous matrices and the instability of chemical compounds during the processing of food and the instability of chemical compounds during the processing of food. The investigation sought to evaluate multilayer emulsions stabilized by ionic interfacial layers of lupin protein isolate (LPI), ι-carrageenan (CA), and chitosan (CHI) on the physical stability of the emulsion as well as the retention of astaxanthin during the spray drying process. Primary emulsion (Pr-E) was prepared by adding LPI on oil droplet surfaces containing astaxanthin. The homogenization pressure and cycles to obtain the Pr-E were investigated. The secondary emulsion (Se-E) and tertiary emulsion (Te-E) were elaborated by mixing CA/Pr-E and CHI/Se-E, respectively. Emulsion stability was assessed under different environmental stresses (pH and NaCl). Astaxanthin retention of emulsions was determined immediately after finishing the spray-drying process. The results showed that Pr-E was stabilized with 1.0% (w/v) of LPI at 50 MPa and three cycles. Se-E and Te-E were obtained with CA/Pr-E and Se-E/CHI of 70/30 and 50/50% (w/w), respectively. The Se-E was the most stable compared to the Pr-E and Te-E when subjected to different pHs; nevertheless, once the NaCl concentration rose, no variations in the ζ-potential of all emulsions studied or destabilization were observed. The Se-E and Te-E derived provided higher astaxanthin retention (>95%) during the spray-drying process compared to Pr-E (around 88%). The results indicated that these astaxanthin multilayer emulsions show considerable potential as a functional ingredient in food products.

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“…A primeira etapa do processo um emulsificante com cargas, por exemplo uma proteína, é adicionado para interagir na interface O/A da emulsão, formando a emulsão primária, em seguida um outro polímero, como um carboidrato, também carregado, porém de carga oposta ao primeiro é adicionado, por atração de cargas opostas este também se adsorve ao redor da gotícula lipídica. Na etapa posterior, um novo polieletrólito de carga contrária à da emulsão secundária irá também ser depositado ao redor da partícula, dando origem a emulsão terciária (Burgos-Díaz, et al, 2018;Fang, Zhao, Liu, Liang & Yang, 2019). Por este sistema de adições de biopolímeros carregados interagindo de forma não covalente são formadas as sucessivas camadas de revestimento.…”

Section: Revestimento Multicamadasunclassified

Tecnologia de encapsulamento na área de alimentos: Uma revisão

Barroso

Alexandre

Silva

et al. 2021

RSD

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A tecnologia de encapsulamento vem avançando nos últimos anos e adentrando nos diversos segmentos industriais ao proteger substâncias (agentes ativos) de efeitos deletérios que ocasionam a perda de sua função. Baseia-se na proteção de um agente ativo através do condicionamento deste em um invólucro produzido por polímeros. No setor de alimentos podem ser encontradas substâncias encapsuladas incorporadas à matriz alimentícia ou como parte da dinâmica dos processos industriais. O objetivo deste trabalho consistiu em um levantamento bibliográfico, abordando os aspectos de formação, caracterização e aplicação de materiais encapsulados na área de alimentos. Foram elucidados a conceituação do surgimento tecnológico do encapsulamento, os principais métodos para a formação dos particulados: físicos, químicos, físico-químicos e aqueles emergentes na área de estudo. Os agentes ativos mais explorados no setor alimentício também foram apresentados, abordando suas aplicações e propostas inovadoras, levando em consideração o que isso gera de perspectivas futuras para a técnica de encapsulamento, que entre outras finalidades, proporciona melhor aplicação às substâncias que apresentam dificuldades na comercialização em virtude da alta suscetibilidade à fatores extrínsecos que ocasionam a sua deterioração. Dessa forma, se faz necessário incentivar que os estudos de aplicação sejam mais explorados e que isto reflita em soluções que permitam o escalonamento a nível industrial.

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Fabricating multilayer emulsions by using OSA starch and chitosan suitable for spray drying: Application in the encapsulation of β-carotene

Cited by 111 publications

References 56 publications

Application of Advanced Emulsion Technology in the Food Industry: A Review and Critical Evaluation

Application of Advanced Emulsion Technology in the Food Industry: A Review and Critical Evaluation

Effect of Interfacial Ionic Layers on the Food-Grade O/W Emulsion Physical Stability and Astaxanthin Retention during Spray-Drying

Tecnologia de encapsulamento na área de alimentos: Uma revisão

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