Interfacial behavior of cyclodextrins at the oil-water interface of Pickering emulsion

Cheng, Caiyun; Yuan, Chao; Cui, Bo; Lu, Lu; Li, Jianpeng; Sha, Haojie

doi:10.1016/j.foodhyd.2022.108104

Cited by 45 publications

(13 citation statements)

References 50 publications

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“…The interfacial properties of emulsifiers could stimulate their adsorption at the oil–water interface, which could play significant roles in the formation and stability of emulsions. 25 Fig. 1 exhibits the interfacial properties of ISF samples before and after steam explosion and the influence of alkaline treatment and enzymatic hydrolysis.…”

Section: Resultsmentioning

confidence: 99%

“…These values suggested a higher hydrophilicity of the enzymatically treated ISF, which was favorable for the formation of oil-in-water emulsions. 25…”

Section: Resultsmentioning

confidence: 99%

“…These values suggested a higher hydrophilicity of the enzymatically treated ISF, which was favorable for the formation of oil-in-water emulsions. 25 The smaller y ow of ISF E and ISF SE was connected with the smaller size accompanied by enhanced specific surface area, lower protein content and the exposure of hydrophilic groups from higher total insoluble fiber content. 34 Ge et al 35 found that the y ow of starch nanoparticles enhanced with rising particle size significantly (p o 0.05).…”

Section: Contact Angle (H Ow )mentioning

confidence: 96%

“…y ow is generally acknowledged to be able to directly affect the Pickering emulsion stabilizing properties of particles and the type of formed emulsions. 25,33 The effect of steam explosion associated with enzymatic hydrolysis on the contact angle (y ow ) of ISF is displayed in Table 1. The y ow of ISF U and ISF S was 101.11 and 99.31, respectively, indicating that these ISF samples were rather hydrophobic.…”

Section: Contact Angle (H Ow )mentioning

confidence: 99%

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Preparation and characterization of emulsion gels stabilized by adequately preprocessed insoluble soybean fiber from okara

Huang

Cai

et al. 2023

Soft Matter

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Section: Resultsmentioning

confidence: 99%

“…These values suggested a higher hydrophilicity of the enzymatically treated ISF, which was favorable for the formation of oil-in-water emulsions. 25…”

Section: Resultsmentioning

confidence: 99%

Section: Contact Angle (H Ow )mentioning

confidence: 96%

Section: Contact Angle (H Ow )mentioning

confidence: 99%

See 2 more Smart Citations

Preparation and characterization of emulsion gels stabilized by adequately preprocessed insoluble soybean fiber from okara

Huang

Cai

et al. 2023

Soft Matter

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show abstract

“…On the contrary, the integral transmittance of the kerosene-γ-CD emulsion remains at relatively low values and changes little over a long time. The microcrystal structures formed by self-assembly of Pickering emulsions at the oil–water interface lead to the formation of compacted interfacial films, which results in stable Pickering emulsions against coalescence. , Thus, it is the host–guest structure with good interfacial activity formed by γ-CD and polycyclic aromatic hydrocarbon molecules in kerosene that improves the stability of the kerosene-γ-CD emulsion. What’s more, the size of emulsion droplets formed by γ-CD and oils follows an order of octane-γ-CD > dodecane-γ-CD > kerosene-γ-CD in Figure e.…”

Section: Resultsmentioning

confidence: 99%

Interfacial Rheological and Emulsion Properties of Self-Assembled Cyclodextrin–Oil Inclusion Complexes

Qin

Liu

et al. 2023

Langmuir

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To investigate the effect of the molecular size of alkanes and the cavity size of cyclodextrins (CDs) on the formation of interfacial host−guest inclusion complexes, the interfacial tension (IFT) of CD (α-CD, β-CD, γ-CD) solutions against oils (hexadecane, dodecylbenzene) was determined by interfacial dilational rheology measurements. The results show that the "space compatibility" between CDs and oil molecules is crucial for the formation of interface host−guest inclusion complexes. Hexadecane with a smaller molecular size can form host−guest inclusion complexes with small cavities of α-CD and β-CD, dodecylbenzene with a larger molecular size can form interfacial aggregates with the medium-sized cavity of β-CD easily, and the polycyclic aromatic hydrocarbon molecules in kerosene can form inclusion complexes with the large cavity of γ-CD. The formation of interfacial inclusion complexes leads to lower IFT values, higher interfacial dilational modulus, nonlinear IFT responses to the interface area oscillating, and skin-like films at the oil−water interface. What's more, the phase behavior of Pickering emulsions formed by CDs with different oils is explored, and the phenomena in alkane-CD emulsions are in line with the results in dilatation rheology. The interfacial active host−guest structure in the kerosene-γ-CD system improves the stability of the Pickering emulsion, which results in smaller emulsion droplets. This unique space compatibility characteristic is of great significance for the application of CDs in selective host−guest recognition, sensors, enhanced oil recovery, food industries, and local drug delivery.

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Effects of physical method and enzymatic hydrolysis on the properties of soybean fiber‐rich stabilizer for oil in water emulsions

Huang,

Cai,

Zhao

et al. 2023

J Sci Food Agric

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BACKGROUNDOkara is a by‐product from the soybean industry and an abundant resource of insoluble soybean fiber (ISF). ISF with various properties could be obtained by different extraction methods. It is an attractive option to utilize okara by taking advantage of ISF as an emulsifier or stabilizer.RESULTSCompared with the untreated ISF (ISFUT), superfine grinding reduced the particle size and viscosity of ISF (ISFSG). Steam explosion increased the water solubility from 17.5% to 51.7% but decreased the water holding capacity and swelling capacity of ISF (ISFSE) from 15.0 and 14.0 g/g to 4.2 and 3.3 g/g, respectively. Emulsions prepared by ISFUT and ISFSG before or after enzymatic hydrolysis presented large oil droplets and were unstable. Although emulsions prepared by ISFSE after enzymatic hydrolysis (ISFSE‐E) showed flocculation, the volume‐weighted average diameter (19.7 μm) were the smallest while the viscosity and viscoelastic modulus were the highest, and exhibited excellent physical stability during storage.CONCLUSIONISF obtained by physical and hydrolysis treatment displayed diverging physicochemical properties while ISF prepared by steam explosion‐enzymatic hydrolysis presented the best potential to stabilize emulsions. The present study could provide novel information about the utilization of okara by the application of ISF as an emulsifier or stabilizer. © 2023 Society of Chemical Industry.

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Interfacial behavior of cyclodextrins at the oil-water interface of Pickering emulsion

Cited by 45 publications

References 50 publications

Preparation and characterization of emulsion gels stabilized by adequately preprocessed insoluble soybean fiber from okara

Preparation and characterization of emulsion gels stabilized by adequately preprocessed insoluble soybean fiber from okara

Interfacial Rheological and Emulsion Properties of Self-Assembled Cyclodextrin–Oil Inclusion Complexes

Effects of physical method and enzymatic hydrolysis on the properties of soybean fiber‐rich stabilizer for oil in water emulsions

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