Stable and bioactive W/O/W emulsion loaded with “Pitanga” (Eugenia uniflora L.) leaf hydroethanolic extract

Tessaro, Larissa; Luciano, Carla Giovana; Martins, Maria Fernanda Liborio; Ramos, Ana Paula; Martelli‐Tosi, Milena; Sobral, Paulo José do Amaral

doi:10.1080/01932691.2021.1949339

Cited by 6 publications

(3 citation statements)

References 45 publications

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“…Therefore, several researchers have investigated the effect of DEs on the preservation effects of encapsulated antimicrobial agents, as evidenced in Table 2. Tessaro et al [36] investigated the preparation of a "Pitanga" leaf hydroethanolic extract (PLHE)-loaded DE under the effects of tween 80 concentration (3-5%, and 8%) and the ratios of emulsion phases (30:70 and 40:60) [37,38]. According to antimicrobial activity measurements on PLHE, the PLHE diluted in the same concentration in the DE (PHLEd), and the most stable DE with a 40:60 W 1 /O/W 2 ratio and 3% Tween 80, all samples showed an inhibition zone against P. aeruginosa, Salmonella, and S. aureus bacteria, but did not against E. coli.…”

Section: Food Applications Of W 1 /O/w 2 Des 21 Fortification Purposesmentioning

confidence: 99%

An Updated Comprehensive Overview of Different Food Applications of W1/O/W2 and O1/W/O2 Double Emulsions

Ghiasi,

Hashemi,

Esteghlal

et al. 2024

Foods

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Double emulsions (DEs) present promising applications as alternatives to conventional emulsions in the pharmaceutical, cosmetic, and food industries. However, most review articles have focused on the formulation, preparation approaches, physical stability, and release profile of encapsulants based on DEs, particularly water-in-oil-in-water (W1/O/W2), with less attention paid to specific food applications. Therefore, this review offers updated detailed research advances in potential food applications of both W1/O/W2 and oil-in-water-in-oil (O1/W/O2) DEs over the past decade. To this end, various food-relevant applications of DEs in the fortification; preservation (antioxidant and antimicrobial targets); encapsulation of enzymes; delivery and protection of probiotics; color stability; the masking of unpleasant tastes and odors; the development of healthy foods with low levels of fat, sugar, and salt; and design of novel edible packaging are discussed and their functional properties and release characteristics during storage and digestion are highlighted.

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Section: Food Applications Of W 1 /O/w 2 Des 21 Fortification Purposesmentioning

confidence: 99%

An Updated Comprehensive Overview of Different Food Applications of W1/O/W2 and O1/W/O2 Double Emulsions

Ghiasi,

Hashemi,

Esteghlal

et al. 2024

Foods

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“…More complex systems, such as water-in-oil-in-water (W/O/W) or oil-in-water-in-oil (O/W/O) emulsions, can also be produced from single emulsions. In a W/O/W double emulsion, smaller water droplets are dispersed in an oil phase (W/O) [39,40], which is subsequently dispersed in an external aqueous phase (W) [41]. The double emulsions can concurrently encapsulate hydrophilic and hydrophobic bioactive molecules; however, the stabilization of two different interfaces during the emulsion processing and storage is still a challenge [42][43][44].…”

Section: Emulsionsmentioning

confidence: 99%

“…3 of 24 are dispersed in an oil phase (W/O) [39,40], which is subsequently dispersed in an external aqueous phase (W) [41]. The double emulsions can concurrently encapsulate hydrophilic and hydrophobic bioactive molecules; however, the stabilization of two different interfaces during the emulsion processing and storage is still a challenge [42][43][44].…”

Section: R Peer Reviewmentioning

confidence: 99%

Films Based on Biopolymers Incorporated with Active Compounds Encapsulated in Emulsions: Properties and Potential Applications—A Review

Reis,

Gomes,

do Amaral Sobral

2023

Foods

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The rising consumer demand for safer, healthier, and fresher-like food has led to the emergence of new concepts in food packaging. In addition, the growing concern about environmental issues has increased the search for materials derived from non-petroleum sources and biodegradable options. Thus, active films based on biopolymers loaded with natural active compounds have great potential to be used as food packaging. However, several lipophilic active compounds are difficult to incorporate into aqueous film-forming solutions based on polysaccharides or proteins, and the hydrophilic active compounds require protection against oxidation. One way to incorporate these active compounds into film matrices is to encapsulate them in emulsions, such as microemulsions, nanoemulsions, Pickering emulsions, or double emulsions. However, emulsion characteristics can influence the properties of active films, such as mechanical, barrier, and optical properties. This review addresses the advantages of using emulsions to encapsulate active compounds before their incorporation into biopolymeric matrices, the main characteristics of these emulsions (emulsion type, droplet size, and emulsifier nature), and their influence on active film properties. Furthermore, we review the recent applications of the emulsion-charged active films in food systems.

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Biopolymer-based coatings containing active ingredients for cellulosic packaging: A review

de Lima Santos,

Moraes,

Nolêtto

et al. 2024

Cellulose

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Stable and bioactive W/O/W emulsion loaded with “Pitanga” (Eugenia uniflora L.) leaf hydroethanolic extract

Cited by 6 publications

References 45 publications

An Updated Comprehensive Overview of Different Food Applications of W1/O/W2 and O1/W/O2 Double Emulsions

An Updated Comprehensive Overview of Different Food Applications of W1/O/W2 and O1/W/O2 Double Emulsions

Films Based on Biopolymers Incorporated with Active Compounds Encapsulated in Emulsions: Properties and Potential Applications—A Review

Biopolymer-based coatings containing active ingredients for cellulosic packaging: A review

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