Pectin-whey protein complexes vs. small molecule surfactants for stabilization of double nano-emulsions as novel bioactive delivery systems

Encapsulation and stability of a phenolic-rich extract from mango peel within water-in-oil-in-water emulsions

“…A slightly lower EE (84 %) were reported by Vladisavljević, Shimizu, and Nakashima (2006) in emulsions produced by membrane emulsification, using Tween 80 as the second surfactant. Gharehbeglou et al (2019) reported that the amount of Tween 80 used in a double nano-emulsions system, loaded with gallic acid, influences the encapsulation efficiency of the emulsions between 77.2 and 87.5 %.…”

“…Emulsion-based encapsulation systems are gaining popularity as an alternative solution to overcome these problems, as they can be applied in functional food products to incorporate either, or both, hydrophilic and hydrophobic bioactive compounds (Aditya et al, 2015). Among emulsion-based systems, double emulsions represent a healthier and promising strategy to incorporate PC, as their use may reduce fat content in food products such as salad dressings and cheese (Gharehbeglou, Jafari, Hamishekar, Homayouni, & Mirzaei, 2019). Moreover, double emulsions may improve the stability of PC during storage as they reduce interactions with other food components (such as proteins and polysaccharides) or their exposure to environmental factors, (such as temperature, light, moisture, and oxygen).…”

Improved Physicochemical Properties of Pork Patty Supplemented with Oil-in-Water Nanoemulsion

“…Nanoemulsions generally have very small particle sizes, in the range of 20-200 nm, and generate a suitable and stable carrier system as a result of their high surface area and free energy (Gharehbeglou et al, 2019). There have been relatively few studies that compare the physicochemical properties of micro and nanoemulsions in the generation of pork patties.…”

Development and Characterization of Whey Protein-Based Nano-Delivery Systems: A Review

“…The use of a nanoemulsion as a delivery system for BCs is more advantageous over conventional emulsions since nanoemulsion delivery systems with small droplet sizes (e.g., less than ~200 nm) have increased stability against coalescence and sedimentation during food storage [23,76]. Recently, W 1 /O/W 2 multiple nanoemulsions with sizes ranging from 190 to 210 nm were successfully produced with WPC [55] and WPC–pectin [77]. During storage at 37 °C for 15 days, the droplet size and polydispersity index of WPC multiple nanoemulsions were not significantly changed, indicating that those multiple nanoemulsions had excellent stability [55].…”