Review on the Stability Mechanism and Application of Water‐in‐Oil Emulsions Encapsulating Various Additives

Zhu, Qiaomei; Pan, Yijun; Jia, Xin; Li, Jinlong; Zhang, Min; Yin, Lifang

doi:10.1111/1541-4337.12482

Cited by 126 publications

(90 citation statements)

References 152 publications

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“…Another technique used to assess stability is Turbiscan Lab R Expert where it is possible to access the evolution of sample creaming by change in emulsion opacity under the Earth's gravity (Liu et al, 2011). The researchers interested in emulsion stability fundamentals and practices are advised to read Goralchuk, Grinchenko, Riabets, and Kotlyar (2019) and Zhu et al (2019), Karthik, Ezhilarasi, and Anandharamakrishnan (2017), among others.…”

Section: Stability Of Nanoemulsionsmentioning

confidence: 99%

“…In this context, this review offers an outline of the recent scientific contributions aiming for the application of natural emulsifiers for NE production and assesses their prospective appliance in the food industry, based on papers published from 1993 to 2020, and with focus on O/W NEs. This type of NE has a greater potential for application in foods, as they are normally aqueous systems, whereas W/O NEs would be more suitable for fat-based food products, which means that it has a more restricted application (Porras, Solans, González, & Gutiérrez, 2008;Zhu et al, 2019). This review approached natural emulsifiers, selection of emulsifiers, selection of homogenization techniques, formation of NEs, stability of NEs, and application of NEs.…”

Section: Introductionmentioning

confidence: 99%

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Nanoemulsions: Using emulsifiers from natural sources replacing synthetic ones—A review

Dammak

Sobral

Aquino

et al. 2020

Comp Rev Food Sci Food Safe

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In recent years, substantial consideration within the food industry has been aimed at the development of food‐grade nanoemulsions (NE) as promising systems for encapsulating, stabilizing, and delivering bioactive compounds. Although numerous studies have revealed the critical potential of NE, there are still several challenges to overcome them. These include the extensive amounts of synthetic emulsifiers needed for NE formulation, which can potentially be toxic for human health. The interest in safety, and natural emulsifiers have stimulated food manufacturers to develop "label‐friendly" formulations by replacing synthetic emulsifiers with natural alternatives. This review represents a critical and comprehensive summary of the application of natural emulsifiers as potential substitutes for synthetic emulsifiers in NE production, with particular emphasis on the newly identified natural emulsifiers. Some recent reports showed the excellent emulsifying properties of various natural emulsifier extracted from natural resources, to produce NE, and therefore, might be generalized for further industrial applications. Future trends are encouraged to identify novel natural emulsifiers from industrial food by‐products that may demonstrate highly effective emulsifiers.

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Section: Stability Of Nanoemulsionsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Nanoemulsions: Using emulsifiers from natural sources replacing synthetic ones—A review

Dammak

Sobral

Aquino

et al. 2020

Comp Rev Food Sci Food Safe

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“…The emulsifier composition (v/v) was S80/T80 at 54/46 (HLB 9.2) and 80/20 ratios (HLB 6.4), and S85/T80 at 80/20 ratio (HLB 4.4), coded as S80/T80 54/46, S80/T80 80/20 and S85/T80 80/20, respectively. The chosen HLB range (4)(5)(6)(7)(8)(9), which in the classical HLB scale covers W/O and wettability agents, was chosen to be further experimentally validated as effective stabilizers for W/O systems. The used content of emulsifier was 6% (total emulsion-basis, v/v (%)).…”

Section: Systematic Study and Base Emulsion Selectionmentioning

confidence: 99%

“…W/O emulsions have high potential for cosmetic, pharmaceutical, agricultural, and food industries [3,[5][6][7]. For example, this type of emulsion can be used for the encapsulation of medicines, immobilizing enzymes, and loading protein drugs [5,8,9]. Its structure is suitable for the delivery of hydrophilic compounds, which, in turn, may bring different functions to the emulsified system, such as antimicrobial and antioxidant activities.…”

Section: Introductionmentioning

confidence: 99%

Development of Water-in-Oil Emulsions as Delivery Vehicles and Testing with a Natural Antimicrobial Extract

et al. 2020

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Water-in-oil (W/O) emulsions have high potential for several industrial areas as delivery systems of hydrophilic compounds. In general, they are less studied than oil-in-water (O/W) systems, namely in what concerns the so-called fluid systems, partly due to problems of instability. In this context, this work aimed to produce stable W/O emulsions from a natural oil, sweet almond oil, to be further tested as vehicles of natural hydrophilic extracts, here exemplified with an aqueous cinnamon extract. Firstly, a base W/O emulsion using a high-water content (40/60, v/v) was developed by testing different mixtures of emulsifiers, namely Tween 80 combined with Span 80 or Span 85 at different contents. Among the tested systems, the one using a 54/46 (v/v) Span 80/Tween 80 mixture, and subjected to 12 high-pressure homogenizer (HPH) cycles, revealed to be stable up to 6 months, being chosen for the subsequent functionalization tests with cinnamon extract (1.25–5%; w/v; water-basis). The presence of cinnamon extract leaded to changes in the microstructure as well as in the stability. The antimicrobial and antioxidant analysis were evidenced, and a sustained behavior compatible with an extract distribution within the two phases, oil and water, in particular for the higher extract concentration, was observed.

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“…The results showed that the water content and yield of tofu were decreased, whereas the protein, hardness, and crude fat were increased with increased MC in the W/O emulsion. The optimized microstructure and WHC of tofu were obtained when the concentration of MC in the W/O emulsion was 2.0 M. Other studies (Zhu et al, 2015;Zhu, Pan, et al, 2019) also reported that W/O emulsions showed good controlled release of Mg 2+ , which slowed down the aggregation speed of soy protein molecules. Compared with traditional MC, the use of W/O emulsions could significantly slow down the gelation rate of tofu products, thereby increasing its yield and improving its texture.…”

Section: Use Of Various Mixed Coagulantsmentioning

confidence: 78%

Tofu products: A review of their raw materials, processing conditions, and packaging

Regenstein

Teng

et al. 2020

Comp Rev Food Sci Food Safe

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Tofu is a traditional product made mainly from soybeans, which has become globally popular because of its inclusion in vegetarian, vegan, and hypocaloric diets. However, with both commercial production of tofu and scientific research, it remains a challenge to produce tofu with high quality, high nutrition, and excellent flavor. This is because tofu production involves multiple complicated steps, such as soybean selection, utilization of appropriate coagulants, and tofu packaging. To make high-quality tofu product, it is important to systematically understand critical factors that influence tofu quality. This article reviews the current research status of tofu production. The diversity of soybean seeds (the raw material), protein composition, structural properties, and nutritional values are reviewed. Then, selection of tofu coagulants is reviewed to provide insights on its role in tofu quality, where the focus is on the usage of mix coagulants and recent developments with new coagulants. Moreover, a comprehensive summary is provided on recent development in making high-fiber tofu using Okara (the major by-product during tofu production), which has a number of potential applications in the food industry. To help encourage automatic, environmental friendly, and high-efficient tofu production, new developments and applications in production technology, such as ultrasound and high-pressure process, are reviewed. Tofu packaging, including packaging materials and techniques, is evaluated as it has been found to have a positive impact on extending the shelf life and improving the quality of tofu products. Finally, the future research directions and potential areas for new developments are discussed.

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Review on the Stability Mechanism and Application of Water‐in‐Oil Emulsions Encapsulating Various Additives

Cited by 126 publications

References 152 publications

Nanoemulsions: Using emulsifiers from natural sources replacing synthetic ones—A review

Nanoemulsions: Using emulsifiers from natural sources replacing synthetic ones—A review

Development of Water-in-Oil Emulsions as Delivery Vehicles and Testing with a Natural Antimicrobial Extract

Tofu products: A review of their raw materials, processing conditions, and packaging

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