Physicochemical properties and encapsulation of silicon in double emulsions for healthier food applications

Abstract

This article analyses the potential use of double emulsions as silicon delivery systems with reference to the influence of the composition of the inner aqueous phase (W, containing NaCl and sodium caseinate or gelatin) on silicon encapsulation and physicochemical properties of food-grade W/O/W. Irrespective of W, DEs initially showed a well-defined monomodal distribution, with the widest range registering in the sample with gelatin. All samples developed a bimodal distribution during storage (3 ± 2 °C). Heating increased the range of droplet size distribution. DEs exhibited high physical stability (creaming), decreasing over storage; this behaviour was generally unaffected by W composition, which maintained similar stability (95-96%) at the end of storage. Viscosity was generally unaffected by formulation, storage time or heating treatment. Si encapsulation efficiency (72.4 and 78.3%) was not affected by W composition, while Si encapsulation stability was generally unaffected by either storage or heating. These DEs can be used as potential ingredient (with lower fat content, better fatty acid profile and with the potential Si health benefits) for the development of healthier foods including meat products.

Emulsion gels containing n-3 fatty acids and condensed tannins designed as functional fat replacers

“…Lightness has been shown to decrease with storage time in all systems with the exception of GE-ISP-C which remained unchanged ( Table 2). The decrease of lightness normally occurred in simple emulsions, double emulsions and gelled double emulsion during their storage or as a consequence of other processing factors (Bou, Cofrades, & Jimenez-Colmenero, 2014a;Cofrades et al, 2016;Flaiz et al, 2016). Redness values were increased in GE-SC-C, GE-WPI-C, GE-WPI-Ex and GE-ISP-C with longer storage periods whereas the opposite trend was observed in GE-SC-Ex and GE-ISP-Ex.…”

Controlling the Stability and Rheology of Copolyol Dispersions in Fatty Alcohol Ethoxylate (AEO9)-Stabilized Multiple Emulsions

“…The rheology of ABIL EM 90 (also known by polyether-modified siloxane) stabilized internal dispersions in the fatty alcohol polyoxyethylene ether (AEO9)-containing outer water is unexplored, and the results showed promising stability for the future emulsions products . These dispersions prepared from ABIL EM 90 have been studied to exhibit excellent storage stability even under extreme cases (high temperatures and pressure) when compared to many other lipophilic emulsifiers. − Of course, this type of stability dictates the strength of the emulsifying polymer that exhibits low impairment in viscoelastic behavior at the water/oil interface, in most cases, because of its chemical composition and structural presentation of the functional group. , ABIL EM 90 contains a repeating siloxane chain (Si–O) unit as a nonpolar group (wet in the oil phase) and a pendant polyether as a side chain that determines the water solubility and steric stabilization to the dispersed water droplets in the continuous oil phase . Such a chemical arrangement and structural presentation of ABIL EM 90 at the W/O interface quite pronounce the physical and chemical properties of the produced emulsions …”

“…Studies showed that for a monodispersed W/O/W emulsion, a maximum close-packed structure was achieved at the dispersed phase ratio of 0.64. However, for polydisperse emulsions, the elastic jamming and maximum packing might be achieved at lower or higher dispersed phase ratios. , It was noticed that the viscoelastic region of randomly ordered emulsions observed with gel-like structures (repulsive gels) in which all movements of emulsions droplets were restricted. ,, Improvement in the thickening property of emulsions in one way or another has a direct correlation with storage stability, which accounts for a reduction in gravitational sedimentation (emulsion creaming) as a cost of increasing viscosity (because of the solid-like structure packing of oil globules in the external water phase). , It has been shown the rheological property of multiple emulsion determines qualities such as the processability, texture, mouthfeel, appearances, and their shelf life . In practical application, rheology defines the desired textural characteristics or control release phenomenal of multiple emulsion products of food, cosmetics, and pharmaceutical industries in terms of shear viscosity and elastic modulus (yield stress) as a function of shear forces (deformation).…”

“…6,29,30 Improvement in the thickening property of emulsions in one way or another has a direct correlation with storage stability, which accounts for a reduction in gravitational sedimentation (emulsion creaming) as a cost of increasing viscosity (because of the solid-like structure packing of oil globules in the external water phase). 6,10 It has been shown the rheological property of multiple emulsion determines qualities such as the processability, texture, mouthfeel, appearances, and their shelf life. 31 In practical application, rheology defines the desired textural characteristics or control release phenomenal of multiple emulsion products of food, cosmetics, and pharmaceutical industries in terms of shear viscosity and elastic modulus (yield stress) as a function of shear forces (deformation).…”

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“…Por otra parte, el hipocampo, la amígdala y el tálamo han sido implicados junto con diversos núcleos del tronco del encéfalo (véase mas arriba) en la hiperalgesia térmica, mecánica, etc. inducidas en animales de experimentación por estresores como el frío, la inmovilización, la hipoglucemia, la natación forzada o la separación materna (98). tanto el eje HHA como el sistema nervioso simpático participan en la modulación del dolor por el estrés.…”