Physicochemical properties of β-carotene bilayer emulsions coated by milk proteins and chitosan–EGCG conjugates

Wei, Zihao; Gao, Yanxiang

doi:10.1016/j.foodhyd.2015.08.002

Cited by 86 publications

(44 citation statements)

References 52 publications

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“…That may be assigned to the network formed between proteins and polysaccharide because of the electric interactions and repulsion between oil droplets in the bilayer emulsion (Mao & McClements ). The results agree with the data described by Wei and Gao (), which demonstrate higher viscosity of bilayer emulsion compared with the monolayer emulsion.…”

Section: Resultssupporting

confidence: 92%

“…Most often multilayer emulsions include whey protein (WP) isolate that is positively charged at a pH below the isoelectric point (pH = 5), and several anionic polysaccharides such as pectin, carrageenan, and gum arabic (Dickinson, ; Guzey & McClements, ). Data from different research groups (Berendsen, Guell, Henry, & Ferrando, ; Bouyer et al., ; Corstens et al., ; Espert et al., ; Wei & Gao, ) have shown that under certain conditions, emulsions containing oil droplets surrounded by a multilayer interfacial membrane had better stability to environmental stresses than the conventional monolayer O/W emulsions.…”

Section: Introductionmentioning

confidence: 99%

“…of Life Sciences, N-1432. (Berendsen, Guell, Henry, & Ferrando, 2014;Bouyer et al, 2011;Corstens et al, 2016;Espert et al, 2017;Wei & Gao, 2016) have shown that under certain conditions, emulsions containing oil droplets surrounded by a multilayer interfacial membrane had better stability to environmental stresses than the conventional monolayer O/W emulsions.…”

Section: Introductionmentioning

confidence: 99%

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Impact of Interfacial Composition on Emulsion Digestion Using In Vitro and In Vivo Models

Malinauskytė

Ramanauskaitė

Keršienė

et al. 2018

Journal of Food Science

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This study explored the influence of different emulsification layers as mono‐ and bilayers on lipid digestion by using in vitro and in vivo digestion methods. The monolayer emulsion of rapeseed oil contained whey proteins and the bilayer emulsion, whey proteins and carboxymethyl cellulose. The in vitro digestion using human gastrointestinal enzymes showed that the lipid digestion as free fatty acids was slowed down in the bilayer emulsion compared with the monolayer. Droplet size was still low in the gastric phase and pseudoplasticity was well preserved (even though viscosity decreased) during in vitro gastrointestinal digestion. The in vivo studies confirmed a lower fat bioavailability from bilayer emulsions by a reduction in the triglyceride level in the blood of rats, fed by the bilayer emulsion. The results clearly showed that lipid digestion was slower in the bilayer emulsion than in the monolayer. These results provide bio‐relevant information about the behavior of emulsions upon digestion. Practical Application The layer‐by‐layer production approach that was presented here allows the preparation of emulsions with slower fat bioavailability. Such behavior of the bilayer emulsion made it interesting for the formulation of food products with low fat bioavailability.

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Section: Resultssupporting

confidence: 92%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Impact of Interfacial Composition on Emulsion Digestion Using In Vitro and In Vivo Models

Malinauskytė

Ramanauskaitė

Keršienė

et al. 2018

Journal of Food Science

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“…Modified starches having low film oxygen permeability had a high retention of betacarotene during storage (Liang et al, 2013). Physicochemical properties of β -carotene nanoemulsions have been improved by coating emulsions with starch caseinate and chitosanepigallocatechin-3-gallate conjugates (Wei and Gao, 2016). Sonication-assisted method with freeze drying has been used to prepare β-carotene nanoemulsions with high water dispersibility and chemical stability (Chen et al, 2017).…”

Section: Encapsulation Of Flavor and Coloring Agentsmentioning

confidence: 99%

Nanoemulsions and Their Potential Applications in Food Industry

Aswathanarayan

Vittal

2019

Front. Sustain. Food Syst.

317

157

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Nanoemulsions have small droplet size and are kinetically stable colloidal systems. They have enhanced functional properties in comparison to conventional emulsions. The composition and structure of the nanoemulsions can be controlled for the encapsulation and effective delivery of bioactive lipophilic compounds. Nanoemulsions have potential application in the food industry for the delivery of nutraceuticals, coloring and flavoring agents, and antimicrobials. The nanoemulsion formulations of active ingredients can be used for developing biodegradable coating and packaging films to enhance the quality, functional properties, nutritional value, and shelf life of foods. This review focuses on preparation of food grade nanoemulsions using high-energy methods and low-energy approaches and their characterization for physical properties, stability, and microstructure. The application of nanoemulsion formulations for sustainable food processing and improving the delivery of functional compounds, such as colorants, flavoring agents, nutraceuticals, and preservatives or antimicrobial agents in foods has been discussed.

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“…The bioaccessibility of β-carotene has been reported to be improved when it is incorporated into oil-in-water emulsions that contain small lipid droplets (Qian, Decker, Xiao, & McClements, 2012c;Salvia-Trujillo, Qian, Martin-Belloso, & McClements, 2013a, 2013b. The physical and chemical stability of β-carotene-enriched nanoemulsions can be improved by careful selection of emulsifiers, by adding antioxidants to the oil or aqueous phases (Guan, Wu, & Zhong, 2016;Qian, Decker, Xiao, & McClements, 2012aXu, Wang, Jiang, Yuan, Decker, & Gao, 2013), or by coating the lipid droplets with antioxidant emulsifiers (F. Liu, Wang, Xu, Sun, & Gao, 2016;Wei & Gao, 2016).…”

Section: Introductionmentioning

confidence: 99%

Encapsulation of carotenoids in emulsion-based delivery systems: Enhancement of β-carotene water-dispersibility and chemical stability

Chen

et al. 2017

Food Hydrocolloids

109

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β-carotene is a lipophilic micronutrient that is important for maintaining human health and wellbeing. However, the utilization of β-carotene in functional foods and dietary supplements is currently limited due to its poor water-dispersibility and chemical stability. A β-carotene-enriched delivery system was therefore developed to overcome these problems using a microfluidizer to produce an oil-in-water emulsion. The fabrication process was optimized to enhance the water-dispersibility and chemical stability of the encapsulated β-carotene. A sonication-assisted method was more effective (1.73 ± 0.27%, w/w) in dissolving β-carotene in the lipid phase than commonly used heating method (1.21 ± 0.16%, w/w). Powdered versions of the β-carotene-enriched emulsion were produced using either spray or freeze-drying. Higher β-carotene retention was obtained in freeze-dried powders than spray dried ones (95% vs 15%-28%).Moreover, the freeze-dried powder had better water-dispersibility and lower moisture content. In conclusion, sonication-assisted dissolving method together with freeze drying might be an effective method to prepare β-carotene-enriched functional foods and dietary supplements.

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Physicochemical properties of β-carotene bilayer emulsions coated by milk proteins and chitosan–EGCG conjugates

Cited by 86 publications

References 52 publications

Impact of Interfacial Composition on Emulsion Digestion Using In Vitro and In Vivo Models

Impact of Interfacial Composition on Emulsion Digestion Using In Vitro and In Vivo Models

Nanoemulsions and Their Potential Applications in Food Industry

Encapsulation of carotenoids in emulsion-based delivery systems: Enhancement of β-carotene water-dispersibility and chemical stability

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