Multilayer emulsions as delivery systems for controlled release of volatile compounds using pH and salt triggers

Stability of flocculated particles in concentrated and high hydrophilic solid layer-by-layer (LBL) emulsions formed using whey proteins and gum Arabic

“…The electrostatic forces between the oil particles at pI of WPI were unable to overcome the attractive interactions resulting in extensive flocculation (McClements, 1999). The large ζ-average diameter around pH 4.0 to pH 5.0 was in agreement with studies of Moreau et al (2003), Gu et al (2005), and Benjamin et al (2012) who used β-lactoglobulin as the primary interface layer. For systems with 1.97% WPI (1WPI-28 and 1WPI-57), changes in ζ-average diameter were non-systematic as coalescence of the oil particles could occur randomly.…”

“…LBL emulsions have better stability over a greater range of environmental stresses due to the strong electrostatic and steric repulsive forces of the thicker interfacial layer of LBL emulsion particles compared to a single emulsifier interface (Benjamin, Silcock, Leus, & Everett, 2012;Bouyer et al, 2011;Gu et al, 2005;Harnsilawat, Pongsawatmanit, & McClements, 2006;Moreau, Kim, Decker, & McClements, 2003). The layered interface could provide the particles with a higher resistance towards disruptions (McClements, 1999).…”

“…Non-absorbed polyelectrolytes in the continuous phase enhanced depletion flocculation which promoted coalescence and creaming (Benjamin et al, 2012;Chanamai & Mcclements, 2001;Gu et al, 2005;Guzey & McClements, 2006). The difference in osmotic pressure caused the solvent to migrate from depleted zone towards the surrounding polyelectrolyte-rich continuous phase in order to reduce the concentration gradient (McClements, 2000).…”

Effect of maltodextrins on the stability and release of volatile compounds of oil-in-water emulsions subjected to freeze–thaw treatment

“…It was hypothesized that the volatiles would partition more into the headspace above freeze-thawed emulsions than those above untreated emulsions, as the destabilized emulsion would have reduced phase volume (due to oiling off) and weakened capacity to accommodate volatile compounds (particularly lipophilic ones) (Benjamin, Silcock, Leus, & Everett, 2012). However, the current findings showed that only diacetyl and hexanal presented higher headspace concentrations in freezeethaw treated emulsions (R r > 100%), and the other three volatiles had even reduced headspace intensity after the treatments (R r < 100%) (Fig.…”

Effect of monoglyceride self-assembled structure on emulsion properties and subsequent flavor release

“…Furthermore, emulsion characteristics, including droplet size, viscosity, emulsion type (O/W emulsion, W/O emulsion, W/O/W emulsion, etc. ), can influence flavor release to some extent (Benjamin, Silcock, Leus, & Everett, 2012;Landy et al, 2007;Rabe, Krings, & Berger, 2003). Controlled flavor release can be achieved through a careful design of the emulsions, and such emulsions can be further developed to nutrient delivery systems with controlled flavor release properties.…”