Natural food-grade solid particles for emulsion stabilization

Нуштаева, А. В.

doi:10.1016/j.colsurfa.2016.05.084

Cited by 19 publications

(12 citation statements)

References 41 publications

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“…Given their exceptional capacity to kinetically stabilize emulsions, particle-stabilized emulsions have seen dedicated research efforts both in industrial and academic circles since the 1990s, whether for applications in personal care products, drug delivery, and processed foods, where particles present as wax or fat crystals, silica, clay, or polymers adsorbed to the oil-water interface effectively hinder dispersed phase thin film drainage and coalescence by creating a mechanical barrier between adjacent water droplets (Chevalier and Bolzinger, 2013;Melle et al, 2005;Tavernier et al, 2016). In foods, fat crystal-based particles may consist of TAGs or emulsifier crystals and originate via direct solidification at the interface (Krog and Larsson, 1992) and/or absorption of previously-formed crystals on the droplet surface (Garti et al, 1998).…”

Section: Pickering Particles For Emulsion Stabilizationmentioning

confidence: 99%

Water droplets as fillers: the effect of a dispersed aqueous phase on the rheology and microstructure of fat crystal-stabilized water-in-oil emulsions

Rafanan¹

2021

Preprint

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Composite systems are continuous matrices that contain embedded particles, called fillers, that can be used to manipulate the mechanical strength and viscoelastic properties of the resulting material. The use of fillers in composite systems is common practice and largely depends on particle size and shape, surface functional groups and aggregation behaviour. Emulsions are complex food dispersions and, while they have structural similarities in common with composites, they are not widely considered in this light. In this thesis, fat crystal network-stabilized emulsions prepared using various emulsifiers were studied to determine whether varying the structure of the water droplet surface could modulate the viscoelastic behaviour of the resulting composite. The oil phase consisted of a high melting triglyceride in canola oil with an emulsifier that promoted a specific droplet surface, namely polyglycerol polyricinoleate (PGPR) which did not promote interfacial crystallization, or one of two monoglycerides [glycerol monooleate (GMO), or glycerol monostearate (GMS)], which both enhanced interfacial crystallization of fats. Interfacial fat crystallization imparted structural rigidity by surrounding the dispersed aqueous droplets within a solid shell that interacted with adjacent network crystal aggregates and other droplets. The work here shows that the presence of interfacial fat causes the droplet to promote an increase in viscosity and in G′, thus reinforcing the crystal network. These effects were enhanced by decreasing the droplet size and increasing the volume fraction of the dispersed aqueous phase. As well, the crystalline shell that provided imparted active filler qualities to the droplets also protected the droplet from shear degradation, protecting encapsulated contents from being released. PGPR, a branched, polymeric emulsifier, minimized the presence of interfacial fat crystallization such that interactions of the dispersed droplets interacted only weakly with nearby droplets and fat crystals. As a result, the dispersed phase did not have a pronounced effect on emulsion reinforcement or viscosity and displayed predominantly viscous behaviour irrespective of volume fraction. These aqueous droplets were also less effective as encapsulation vehicles as they were more prone to shear-mediated release of encapsulated material. These results show that the droplet interface is determinant in fat crystal network rheology and shear-stability by establishing the dispersed phase droplets of such emulsions as either active or inactive fillers. Mechanically strong droplets (i.e., those with interfacial fat crystal shells) which interacted strongly with their surroundings more effectively reinforced/added rigidity to the emulsion - behaviour typical of active fillers. Conversely, the presence of weakly interacting droplets (i.e., liquid interface) did not impart changes to emulsion rheology. As with solid filler particles, droplet characteristics, such as size and volume fraction can then be used to predictably modulate viscoelastic behaviour and encapsulation efficiency. Filler “activity” can also be used as a tool to control encapsulation or release of compounds during shear. This thesis experimentally demonstrates that embedded droplets with interfaces tailored by the use of surfactants can be considered a functional and tunable component of fat crystal network-stabilized emulsions.

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Section: Pickering Particles For Emulsion Stabilizationmentioning

confidence: 99%

Water droplets as fillers: the effect of a dispersed aqueous phase on the rheology and microstructure of fat crystal-stabilized water-in-oil emulsions

Rafanan¹

2021

Preprint

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“…Эмульсии были устойчивы против коалесценции при концентрации твердой фазы, превышающей значение в пределах от 0,3 % (горчичный порошок) до 4 % (молотый имбирь). Данные эмульсии также проявляли устойчивость против седиментации при достаточно высокой концентрации твердых частиц: от 15 % (горчичный порошок и молотая корица) до 30 % (молотый имбирь и молотый мускатный орех) [4]. Устойчивость систем и против коалесценции, и против седиментации одновременно выражалась в том, что прямые эмульсии, полученные при доле масла Ø o = 0,5, не выделяли ни дисперсную фазу (масло), ни дисперсионную среду (воду) в течение длительного времени.…”

Section: результаты исследования и их обсуждениеunclassified

“…Некоторые авторы [2,3] считают, что краевой угол, измеренный на макроскопической поверхности, отличается от угла, образующегося на микроскопических частицах, даже если химически они идентичны. Методы, с помощью которых можно рассчитать угол смачивания непосредственно коллоидных сферических частиц, основаны на измерении двумерного поверхностного давления в монослое частиц [2] или на измерении теплоты смачивания (энтальпии иммерсии) сухого порошка [3,4].…”

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Determination of the Angle of Selective Wetting of Polydisperse Isomorphic Solid Particles

Нуштаева¹

2019

УСЕ (ACNR)

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Основная характеристика избирательного смачивания твердых частиц-угол θ ow , который образует отдельная частица при контакте с межфазной поверхностью вода-масло. С углом θ ow связано гидрофильно-липофильное отношение HLR, которое также является характеристикой смачивания. В данной работе калориметрическим методом измеряли теплоту смачивания твердых частиц нерастворимого сухого порошка водой ΔH w и теплоту смачивания маслом ΔH o. По значениям ΔH w и ΔH o определяли гидрофильно-липофильное отношение HLR как отношение теплот смачивания и рассчитывали краевой угол θ ow. Исследовались полидисперсные изоморфные твердые частицы различной природы: пластинчатые частицы микроталька Талькон Т-20, а также частицы пищевых твердых эмульгаторов. В качестве пищевых эмульгаторов использовались порошки растительного происхождения: корица молотая, имбирь молотый, горчичный порошок, мускатный орех молотый. Для частиц талька микрометрического размера значения краевых углов θ ow составили 97 ° (и HLR < 1 соответственно) для межфазной поверхности вода-оливковое масло и 85 ° (HLR > 1) для межфазной поверхности вода-гексан. В случае пищевых порошков значения краевых углов θ ow находились в пределах 56-66 ° (и HLR > 1 соответственно). Все полученные значения HLR и краевого угла θ ow хорошо согласуются с результатами применения данных частиц в качестве стабилизаторов эмульсий Пикеринга. При величине гидрофильно-липофильного отношения HLR больше 1 формировались устойчивые прямые эмульсии с применением пищевых порошков и талька в случае использования предельного углеводорода в качестве неполярной фазы. При величине HLR меньше 1 формировались устойчивые обратные эмульсии (из частиц талька в случае использования оливкового масла в качестве неполярной фазы).

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“…Studies have demonstrated that mustard powder can also effectively stabilise emulsions, with research showing stability for up to one month when stabilised with mustard or cinnamon. Additionally, mustard extract's capacity to absorb and retain liquid further enhances its effectiveness as an emulsifying agent [9,10] β-CD can enhance emulsion stability and antioxidant properties when combined with conventional emulsifiers. Its ability to bring antioxidant-active substances to the oil-water interface makes it valuable in emulsions seeking antioxidant effects [11,12].…”

Section: Introductionmentioning

confidence: 99%

Technological Functionalisation of Microencapsulated Genistein and Daidzein Delivery Systems Soluble in the Stomach and Intestines

Kazlauskaite,

Matulyte,

Marksa

et al. 2024

Pharmaceutics

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Encapsulating antioxidant-rich plant extracts, such as those found in red clover, within microcapsules helps protect them from degradation, thus improving stability, shelf life, and effectiveness. This study aimed to develop a microencapsulation delivery system using chitosan and alginate for microcapsules that dissolve in both the stomach and intestines, with the use of natural and synthetic emulsifiers. The microcapsules were formed using the extrusion method and employing alginate or chitosan as shell-forming material. In this study, all selected emulsifiers formed Pickering (β-CD) and traditional (white mustard extract, polysorbate 80) stable emulsions. Alginate-based emulsions resulted in microemulsions, while chitosan-based emulsions formed macroemulsions, distinguishable by oil droplet size. Although chitosan formulations with higher red clover extract (C1) concentrations showed potential, they exhibited slightly reduced firmness compared to other formulations (C2). Additionally, both alginate and chitosan formulations containing β-CD released bioactive compounds more effectively. The combined use of alginate and chitosan microcapsules in a single pill offers an innovative way to ensure dual solubility in both stomach and intestinal environments, increasing versatility for biomedical and pharmaceutical applications.

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Natural food-grade solid particles for emulsion stabilization

Cited by 19 publications

References 41 publications

Water droplets as fillers: the effect of a dispersed aqueous phase on the rheology and microstructure of fat crystal-stabilized water-in-oil emulsions

Water droplets as fillers: the effect of a dispersed aqueous phase on the rheology and microstructure of fat crystal-stabilized water-in-oil emulsions

Determination of the Angle of Selective Wetting of Polydisperse Isomorphic Solid Particles

Technological Functionalisation of Microencapsulated Genistein and Daidzein Delivery Systems Soluble in the Stomach and Intestines

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