Formulation and characterization of esterified xylo-oligosaccharides-stabilized oil-in-water emulsions using microchannel emulsification

Udomrati, Sunsanee; Khalid, Nauman; Gohtani, Shoichi; Nakajima, Mitsutoshi; Uemura, Kunihiko; Kobayashi, Isao

doi:10.1016/j.colsurfb.2016.09.003

Cited by 9 publications

(7 citation statements)

References 20 publications

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“…[ 3 ] At the concentration of 10% w/w, the Tween 80‐stabilized emulsion containing DE9_P ( n = 0.98) exhibited less shear thinning behavior than the emulsion containing DE9 ( n = 0.88). This may have been due DE9_P having synergistically enhanced the emulsion stability with Tween 80, [ 9,10 ] resulting in no or less flocculation, as confirmed in Figure 1. In addition, the flow behavior index of the emulsion system containing DE9_P at concentrations of 30 and 50% w/w was close to that of the emulsion system containing DE9 at the same concentrations because deformation of the DE9/DE9_P network may have been a major factor enhancing the shear thinning behavior of the emulsions at these concentrations.…”

Section: Resultsmentioning

confidence: 93%

“…[7,8] Esterified xylo-oligosaccharide was able to reduce the amount of Tween 80 (chemical synthesized agent) by about ten times for the preparation of monodispersed emulsion using microchannel emulsification and prolonged emulsion stability. [9] In a solely esterified maltodextrin-stabilized emulsion system, the hydrophobic fraction (from fatty acid molecules) of esterified maltodextrin anchored on the oil droplet surface and the hydrophilic fraction (from maltodextrin molecules) protruding in the continuous phase, provided a protective steric sheath around the droplets. [6] In a combination of Tween 80 and esterified maltodextrinstabilized emulsion, the Tween 80 was mainly adsorbed on the oil droplet surface because of the more rapid mobility of the small molecules of the surfactant.…”

Section: Introductionmentioning

confidence: 99%

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Effects of Esterified Maltodextrin on In Vitro Gastrointestinal Digestibility of Tween 80‐Stabilized Oil‐in‐water Emulsion

Udomrati

Pantoa

Gohtani

et al. 2020

Euro J Lipid Sci & Tech

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Amphiphilic esterified maltodextrin palmitate (DE9_P) is synthesized using an enzyme-catalyzed reaction and exhibits both emulsifying and stabilizing activity. Native maltodextrin with a dextrose equivalent of nine (DE9) and DE9_P are applied in Tween 80-stabilized oil-in-water emulsions. The effects of different DE9/DE9_P concentrations (10-50% w/w) on in vitro gastrointestinal digestibility of the Tween 80-stabilized emulsions are investigated. After complete digestion, at a low DE9/DE9_P concentration (10% w/w), the released free fatty acid (FFA) content of the Tween 80-stabilized emulsion containing DE9_P (13%) is much lower than that of the emulsion containing DE9 (33%) because of the synergistic Tween 80 and DE9_P stabilization layer. As the concentration increases to 30% w/w, the released FFA content increases for both systems containing DE9 and DE9_P. However, the emulsion system with DE9_P still has a lower content of released FFA than for DE9. Further increasing the concentration to 50% w/w results in a clear decrease in the released FFA content for both emulsions because the highly viscous continuous phase may cause less digestive reaction. The oil-water interfacial stabilization layer and the viscosity of the intestinal digested system may be important factors in the enhancement or inhibition of lipid digestion. Practical Applications: The application of the potential ingredients at suitable concentrations enables the design and control of lipid digestibility and the texture of products to satisfy consumers' needs. DE9_P may be an attractive alternative ingredient for emulsified foods because it can function both via synergistic emulsion stabilization with Tween 80 and via modification of textural characteristics as a stabilizer. Moreover, DE9_P has greater efficacy than DE9 in the inhibition of lipid digestibility of Tween 80-stabilized oil-in-water emulsions.

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Section: Resultsmentioning

confidence: 93%

Section: Introductionmentioning

confidence: 99%

Effects of Esterified Maltodextrin on In Vitro Gastrointestinal Digestibility of Tween 80‐Stabilized Oil‐in‐water Emulsion

Udomrati

Pantoa

Gohtani

et al. 2020

Euro J Lipid Sci & Tech

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“…No information is available concerning the structures of the esterified fructo-oligosaccharides. Synthesis of maltodextrin esters [30][31][32] or XOs esters [33][34][35][36] was recently reported by enzymatic esterification in the presence of various fatty acids using the lipase from Thermomyces lanuginosus and studied for their properties in the stabilization of oil-in-water emulsions. However, no purification of the maltodextrin or XOs esters was performed and no data about their structures were described.…”

Section: Introductionmentioning

confidence: 99%

Enzymatically-synthesized xylo-oligosaccharides laurate esters as surfactants of interest

Gérard

Thomas

Muzard

et al. 2020

Carbohydrate Research

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Lipase-catalyzed synthesis of xylo-oligosaccharides esters from pure xylobiose, xylotriose and xylotetraose in the presence of vinyl laurate was investigated. The influence of different experimental parameters such as the loading of lipase, the reaction duration or the use of a co-solvent was studied and the reaction conditions were optimized with xylobiose. Under the best conditions, a regioselective esterification occurred to yield a monoester with the acyl chain at the OH-4 of the xylose unit at the non-reducing end. Surface-active properties of these pure xylo-oligosaccharides fatty esters have been evaluated. They display interesting surfactant activities that differ according to the degree of polymerization (DP) of the glycone moiety.

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“…Usually, amphiphiles reduce interfacial energy between immiscible phases; thus, stable emulsions obtained from biocompatible amphiphiles gained immense interest in recent days. ,, Furthermore, stability of emulsions is greatly affected by external factors like amphiphile concentration, pH, electrolyte addition, and oil/water ratio. − Stable oil-in-water and water-in-oil emulsions have their own applications in different fields. − For example, oil-in-water emulsions obtained by simple mixing are able to formulate temperature-sensitive bioactive molecules and improve long time stability of the bioactives. − Furthermore, bioavailability of light- and heat-sensitive fat-soluble bioactives can be improved by encapsulating them in oil-in-water emulsions. Bioactives like ergocalciferol, cholecalciferol, curcumin, and β-carotene were successfully formulated inside the emulsions, and their stability as well as bioavailability was improved to a large extent. − Oil-in-water emulsions provide the feasibility to encapsulate one or more hydrophobic bioactives at a time .…”

Section: Introductionmentioning

confidence: 99%

Section: ■ Introductionmentioning

confidence: 99%

Nonionic Glycolipids for Chromium Flotation- and Emulsion (W/O and O/W)-Based Bioactive Release

Sekhar

Nayak

2018

Langmuir

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Biosourced surfactants are endeavored as a green alternative to biosurfactants and petrochemical surfactants having industrial utilization. Nine glycolipids with headgroup and chain length variation were derived from renewable resources like vegetable oils, carbohydrates, and amino acids. The concentration-dependent interfacial activity, foamability, wetting power, emulsification power, and solubilization capacities of glycolipids were investigated to provide a structure–activity relationship. Later, the metal flotation and emulsification experiments were performed. In general, for metal flotation, the surfactant should contain a hydrophobic tail, hydrophilic head, and chelating function. In the present investigation, it was observed that the headgroup of a glycolipid can serve as a hydrophilic head as well as perform a chelating function. Moreover, heat energy generated from the sunlight was utilized for metal flotation. Additionally, these glycolipids are capable to form stable sunflower oil–water (W/O and O/W) emulsions. The mechanical and thermal stabilities and hydrophobic chain length dependency of the prepared emulsions at different water volume fractions are explored. Furthermore, encapsulation and release of water-soluble (riboflavin and l-ascorbic acid) and oil-soluble (curcumin and α-tocopherol) bioactives in glycolipid emulsions were monitored. Thus, glycolipids under investigation had shown the possibility for pretreatment of chromium-containing wastewaters and bioactive-loaded emulsions toward the controlled release.

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Formulation and characterization of esterified xylo-oligosaccharides-stabilized oil-in-water emulsions using microchannel emulsification

Cited by 9 publications

References 20 publications

Effects of Esterified Maltodextrin on In Vitro Gastrointestinal Digestibility of Tween 80‐Stabilized Oil‐in‐water Emulsion

Effects of Esterified Maltodextrin on In Vitro Gastrointestinal Digestibility of Tween 80‐Stabilized Oil‐in‐water Emulsion

Enzymatically-synthesized xylo-oligosaccharides laurate esters as surfactants of interest

Nonionic Glycolipids for Chromium Flotation- and Emulsion (W/O and O/W)-Based Bioactive Release

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