Multilayer Oil-in-Water Emulsions: Formation, Characteristics and Application as the Carriers for Lipophilic Bioactive Food Components – a Review

Bortnowska, Grażyna

doi:10.2478/v10222-012-0094-0

Cited by 38 publications

(22 citation statements)

References 63 publications

(101 reference statements)

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“…Emulsions are used in many areas of industry such as the food, paint, pharmaceutical, polymers, colloids and oil industry, where they develop either as end products or during the production process [1] .…”

Section: Introductionmentioning

confidence: 99%

Droplet Formation Study in Emulsification Process by KSM using a Novel In Situ Visualization System

Farzi

Rezazadeh

2015

Journal of Dispersion Science and Technology

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The semi real-time observations of oil-in-water emulsification process in a Kenics static mixer were performed using a novel in-situ visualization system. The homogenization processes and emulsion characteristics were analyzed using images taken periodically in fixed time intervals during the emulsification process. Morphological evolution of droplets was monitored and the mechanism of droplet formation was studied, both experimentally and theoretically. A wide range of dispersed phase concentration as well as surfactant concentration were used in the experiments and their impacts on emulsion characteristics were determined. Different droplet formation mechanisms occurred during the experimental results are presented. The relationship between droplet sizes, flow rate, surfactant concentration and other impact factors was visually shown, and their role in controlling the emulsification process was revealed. The minimum droplet size obtained from the dispersed phase in emulsions was shown to be perfectly monitored and controlled by this technique.

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Section: Introductionmentioning

confidence: 99%

Droplet Formation Study in Emulsification Process by KSM using a Novel In Situ Visualization System

Farzi

Rezazadeh

2015

Journal of Dispersion Science and Technology

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“…Cleanlabel BEGs can be formed by repeated adsorption of biopolymers onto oppositely charged interfacial surfaces. 5,6 Myofibrillar proteins (MPs) are characterized by a relatively high content of essential amino acids, especially lysine, and good emulsifying properties. Depending on the extraction conditions, the isoelectric point of MPs is in the range from 5.3 to 5.6.…”

Section: Introductionmentioning

confidence: 99%

Effects of starch type and concentration on the physicochemical properties of bilayer‐stabilized oil‐in‐water emulsion gels enriched with β‐1,3/1,6‐D‐glucans

et al. 2020

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BACKGROUND In recent years, consumer interest in low‐fat foodstuffs having a clean label and potential benefits over physiological functions has shown a growing trend. β‐1,3/1,6‐d‐Glucans (BGs) from Saccharomyces cerevisiae have been recognized as excellent immune‐modulating compounds. Bilayer‐stabilized oil‐in‐water emulsion gels (BEGs) containing oil droplets covered by myofibrillar proteins–gum arabic membranes were used for entrapping BGs in the inner phase. This study investigated the effects of starch type (waxy maize starch, WMS; potato starch, PS) and concentration (0.0–50 g kg−1) on the physicochemical properties of BEGs composed of: 200 g kg−1 rapeseed oil, 40 g kg−1 myofibrillar proteins, 14 g kg−1 gum arabic, 15 g kg−1 BGs, 1 g kg−1 citric acid. RESULTS The results showed that BGs were successfully incorporated into the inner phase of BEGs and stability testing showed no separated oil and sediment layer. BEGs were characterized by droplet diameter of d3,2 = 3.62 ± 0.209 μm and electrical charge of the outer membrane of −27.4 ± 0.257 mV. Increasing starch concentration significantly (P < 0.05) affected values of the studied rheological parameters, but to a greater extent in relation to PS than WMS. Sensory analysis showed that BEGs were most desirable at WMS and PS concentrations of 40–50 and 30–40 g kg−1, respectively. CONCLUSIONS BEGs containing oil droplets covered by myofibrillar proteins–gum arabic membranes can be used as carriers for insoluble β‐glucans and manufactured with a wide range of rheological properties and sensory features desired by consumers. © 2020 Society of Chemical Industry

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“…To achieve this, in other words, to solubilize or disperse the hydrophobic wax in water, we resort to an oil-in-water emulsion system approach. [20] There are several methods to produce wax emulsions in water that utilize multiple surfactants/emulsifiers and stabilizers tailored toward the intended application, such as drug delivery, [21,22] inks, [23] and paints. [24,25] In these formulations, emulsifiers are absorbed in oil-water interfaces, to decrease the interfacial tension and prevent wax from agglomeration and separation.…”

Section: Introductionmentioning

confidence: 99%

Superhydrophobic Coatings from Beeswax‐in‐Water Emulsions with Latent Heat Storage Capability

Naderizadeh

Heredia‐Guerrero

Caputo

et al. 2019

Adv Materials Inter

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Beeswax particles are homogenously emulsified in commercial aqueous polymer dispersion, without additional dispersing agents and surfactants. Emulsions display very good stability with wax droplet size distribution around 350 nm. The wax to polymer ratio in the emulsions can be tuned without compromising emulsion stability. The emulsions are spray coated in order to create either hydrophobic or superhydrophobic coatings. For superhydrophobicity, silica nanoparticles are dispersed in the emulsions at different concentrations. Beeswax‐rich coatings such as the ones with 1:1 beeswax:polymer ratio or more, including the superhydrophobic ones, demonstrate promising latent heat storage characteristics, suitable for thermal management applications. Electron microscopy studies show that as a result of emulsification, the polymer encapsulates the wax droplets/particles as a nanothin shell, preventing a major problem related to low melting point phase change materials referred to as leaching. Hence, the coatings can be heated well above the melting point of beeswax (≈62 °C) and can still demonstrate effective heat storage during the cooling stage. This water‐based coating process using ecofriendly material constituents can easily be scaled up and used in responsive coating applications, ranging from electronics to interior or exterior structural buildings requiring efficient energy management and thermal energy savings.

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Multilayer Oil-in-Water Emulsions: Formation, Characteristics and Application as the Carriers for Lipophilic Bioactive Food Components – a Review

Cited by 38 publications

References 63 publications

Droplet Formation Study in Emulsification Process by KSM using a Novel In Situ Visualization System

Droplet Formation Study in Emulsification Process by KSM using a Novel In Situ Visualization System

Effects of starch type and concentration on the physicochemical properties of bilayer‐stabilized oil‐in‐water emulsion gels enriched with β‐1,3/1,6‐D‐glucans

Superhydrophobic Coatings from Beeswax‐in‐Water Emulsions with Latent Heat Storage Capability

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