Formation and stabilization of multiple water-in-water-in-water (W/W/W) emulsions

Beldengrün, Yoran; Dallaris, Vanessa; Jaén, Clara; Protat, Robin; Miras, Jonathan; Calvo, Marı́a; García-Celma, María José; Esquena, Jordi

doi:10.1016/j.foodhyd.2019.105588

Cited by 27 publications

(17 citation statements)

References 51 publications

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“…The most common method to develop these emulsions consists of two steps: Firstly, a simple emulsion is prepared and then it is dispersed into the suitable continuous phase. In this last step, the applied energy must be lower than energy in the first step since the system formed could be destabilized [ 61 , 62 , 63 , 64 ]. These emulsions show great interest by allowing encapsulation and protecting both hydrophilic and hydrophobic bioactive agents [ 65 ].…”

Section: Emulsion Methods: Microencapsulation and Nanoencapsulatiomentioning

confidence: 99%

Emulsions Incorporated in Polysaccharide-Based Active Coatings for Fresh and Minimally Processed Vegetables

Ramos

Mellinas

Solaberrieta

et al. 2021

Foods

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The consumption of minimally processed fresh vegetables has increased by the consumer’s demand of natural products without synthetic preservatives and colorants. These new consumption behaviors have prompted research on the combination of emulsion techniques and coatings that have traditionally been used by the food industries. This combination brings great potential for improving the quality of fresh-cut fruits and vegetables by allowing the incorporation of natural and multifunctional additives directly into food formulations. These antioxidant, antibacterial, and/or antifungal additives are usually encapsulated at the nano- or micro-scale for their stabilization and protection to make them available by food through the coating. These nano- or micro-emulsions are responsible for the release of the active agents to bring them into direct contact with food to protect it from possible organoleptic degradation. Keeping in mind the widespread applications of micro and nanoemulsions for preserving the quality and safety of fresh vegetables, this review reports the latest works based on emulsion techniques and polysaccharide-based coatings as carriers of active compounds. The technical challenges of micro and nanoemulsion techniques, the potential benefits and drawbacks of their use, the development of polysaccharide-based coatings with natural active additives are considered, since these systems can be used as alternatives to conventional coatings in food formulations.

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Section: Emulsion Methods: Microencapsulation and Nanoencapsulatiomentioning

confidence: 99%

Emulsions Incorporated in Polysaccharide-Based Active Coatings for Fresh and Minimally Processed Vegetables

Ramos

Mellinas

Solaberrieta

et al. 2021

Foods

View full text Add to dashboard Cite

show abstract

“…Besides the ATPS, aqueous multiphase systems featuring more than two phases are under investigation as well. ,− Akbulut et al studied the formation of a plethora of aqueous multiphase systems based on different hydrophilic polymers and employed them for the separation of nanoparticles with different sizes and shapes . Furthermore, Beldengrün et al investigated a multiple water-in-water-in-water (w/w/w) emulsion using a maltodextrin/gelatin/maltodextrin system . In the literature, a significant number of studies are presented regarding the influence of molar mass on the formation of the ATPS. − These studies showed that the location of the binodal, which is the line that separates the one- and two-phase region in the phase diagram, strongly depends on the molar mass of the used polymers.…”

Section: Introductionmentioning

confidence: 99%

“…37 Furthermore, Beldengrun et al investigated a multiple water-in-water-in-water (w/w/w) emulsion using a maltodextrin/gelatin/maltodextrin system. 40 In the literature, a significant number of studies are presented regarding the influence of molar mass on the formation of the ATPS. 41−44 These studies showed that the location of the binodal, which is the line that separates the one-and two-phase region in the phase diagram, strongly depends on the molar mass of the used polymers.…”

Section: ■ Introductionmentioning

confidence: 99%

All-Aqueous Multi-phase Systems and Emulsions Formed via Low-Concentration Ultra-high-Molar Mass Polyacrylamides

2021

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Aqueous multi-phase systems have attracted a broad interest in recent years, which is mainly due to their applicability in biology for purification and isolation of biomolecules and also for separation of particles as well as environment for enzymatic reactions. Here, three polyacrylamides poly(N,N-dimethylacrylamide), poly(acrylamide), and poly(4-acryloylmorpholine) with ultrahigh molar mass were synthesized via photo-induced reversible addition−fragmentation chain-transfer polymerization (M n > 700,000 g•mol −1 ). The polymers were combined to form aqueous multi-phase systems with low total polymer concentration as low as 1.1 to 2.1 wt %. Furthermore, the aqueous multi-phase system could be transformed into water-in-water (w/w) emulsions, stabilized by layered double hydroxide nanoparticles. Due to the low polymer content, these aqueous multi-phase systems open up new pathways, for example, in the separation of biomolecules or the compartmentalization of aqueous environments in catalysis.

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“…A different method to produce A/B/A emulsions, not involving microfluidics, was used by Beldegrun et al (Beldengrün, et al, 2020) who exploited the temperature dependence of the solubility of maltodextrin in gelatin. They prepared W/W emulsions by mixing gelatin and maltodextrin at high temperatures.…”

Section: Introductionmentioning

confidence: 99%

Water-in-water-in-water emulsions formed by cooling mixtures of guar, amylopectin and gelatin

et al. 2021

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Formation and stabilization of multiple water-in-water-in-water (W/W/W) emulsions

Abstract: The main objectives are finding a simple, cheap and scalable method for the preparation of water-in-water-in-water multiple (W/W/W) emulsions, without oil and without surfactant.

Cited by 27 publications

References 51 publications

Emulsions Incorporated in Polysaccharide-Based Active Coatings for Fresh and Minimally Processed Vegetables

Emulsions Incorporated in Polysaccharide-Based Active Coatings for Fresh and Minimally Processed Vegetables

All-Aqueous Multi-phase Systems and Emulsions Formed via Low-Concentration Ultra-high-Molar Mass Polyacrylamides

Water-in-water-in-water emulsions formed by cooling mixtures of guar, amylopectin and gelatin

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