The influence of non-ionic surfactant on lipid digestion of gum Arabic stabilized oil-in-water emulsion

Yao, Xiaolin; Nie, Ke; Yu, Chiang; Jiang, Fatang; Kuang, Ying; Yan, Heng; Fang, Yapeng; Yang, Hao; Nishinari, Katsuyoshi; Phillips, Glyn O.

doi:10.1016/j.foodhyd.2017.07.043

Cited by 32 publications

(20 citation statements)

References 41 publications

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“…The presence of larger and smaller droplets in inconsequential proportions can be described in different regions of the control and RRE5 nanoemulsion, which is common with nanoemulsions [ 36 ]. Our results were well supported by the findings of [ 34 , 37 ] who reported smooth and spherical nanoemulsion droplets after evaluating the sample using scanning electron microscopy.…”

Section: Resultssupporting

confidence: 91%

“…Negative charge distribution on nanoemulsion samples was due to the prearrangement of gum arabic with rice bran oil, Tween 80, and rice extract through hydrophobic binding sites and anionic interactions. Results are well supported by the literature results provided by Khan et al, 2013 and Yao et al, 2018 [ 33 , 34 ], who revealed particular interaction of gum arabic with continuous phase and surfactants on total charge distribution of nanoemulsion.…”

Section: Resultssupporting

confidence: 91%

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Formulation and Characterization of Gum Arabic Stabilized Red Rice Extract Nanoemulsion

et al. 2022

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Interest in the utilization of plant-based bioactive compounds in foods has increased due to their biochemical activities and as alternatives in the reduction of high concentrations of chemical utilization. However, some of these additives are hydrophobic, thus being harder to disperse into the hydrophilic food matrix. Therefore, an oil-in-water nanoemulsion (RRE1-RRE10) was formulated with different concentrations of red rice extract (1–10% w/v). Nanoemulsion showed droplet sizes within the range of 157.33–229.71 nm and the best formulation (RRE5) was selected based on the creaming index which was stable to flocculation over a range of temperatures (30–90 °C), pH (2–9), and salt concentration (100–600 mM). It showed significantly improved antioxidant and anti-inflammatory activity as compared to its other counterparts. Potential antimicrobial activity against Staphylococcus aureus was attributed to RRE5 nanoemulsion as compared to Escherichia coli. Therefore, due to the potential bioactivity of RRE5 nanoemulsion, it can be scaled up at the industrial level.

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Section: Resultssupporting

confidence: 91%

Section: Resultssupporting

confidence: 91%

Formulation and Characterization of Gum Arabic Stabilized Red Rice Extract Nanoemulsion

et al. 2022

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“…In this regard, the surfactant concentration used for the fabrication of nanoemulsions might have an impact on their behavior during the digestive tract. In fact, recent findings described that non-ionic surfactants, such as Tweens, may displace lipases from oil/water interfaces and therefore affect lipid digestion in emulsions (Yao et al, 2013(Yao et al, , 2018. Additionally, emulsion-based delivery systems loaded with lipophilic bioactive compounds with small droplet size have shown to highly improve their bioaccessibility.…”

Section: Introductionmentioning

confidence: 99%

Comparative study on lipid digestion and carotenoid bioaccessibility of emulsions, nanoemulsions and vegetable-based in situ emulsions

Salvia‐Trujillo¹,

Verkempinck²,

Zhang³

et al. 2019

Food Hydrocolloids

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Emulsions (d 43 0.484-0.897 µm) and nanoemulsions (d 43 0.279-0.226 µm) based on lipid fractions enriched with carotenoids from different sources were produced by increasing the amount of a non-ionic surfactant (Tween 80) at surfactant-to-oil ratio (SOR) 0.1 or 2, respectively. Alternatively, carrot purée in situ emulsions were fabricated by processing carrot purée with a non-enriched oil fraction and Tween 80 (SOR 0.1). Emulsions, nanoemulsions and in situ emulsion were subjected to in vitro digestion conditions with focus on the kinetics of lipid digestion, micelle formation and carotenoid bioaccessibility during the small intestinal phase. Nanoemulsions produced with a high amount of surfactant showed an almost complete lipid hydrolysis inhibition probably due to hindered lipase adsorption at oil-water interfaces. Emulsions presented a gradual lipid digestion during the intestinal phase and subsequent incorporation of lipid digestion products into mixed micelles. Interestingly, the in situ emulsion presented a similar lipid digestion trend than emulsions, yet a lower concentration of lipid digestion products incorporated into mixed micelles, which resulted in a lower carotenoid bioaccessibility. Overall, this study highlights the potential of using nanoemulsions to modulate lipid digestion. Moreover, it also indicates possible interactions between food components and lipid digestion products during the formation of mixed micelles and its implications on the bioaccessibility of lipophilic bioactives such as carotenoids.

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“… Mackie, Bajka, and Rigby (2016) also found the effect of alginate on delaying the absorption rate of lipid in the small intestine, and they ascribed this effect to the high viscosity. Yao, Nie, et al (2018) and Yao, Zhou, et al (2018) also studied the effects of a polysaccharide gum arabic (GA) and low molecular surfactant Tween 80 (T80) on the lipid digestion. As mentioned in the Introduction 1.1, with increasing addition of T80, the protecting GA layer of the GA-stabilised emulsion droplets was replaced by T80.…”

Section: Digestion – From High To Lower Molar Massmentioning

confidence: 99%

Molar mass effect in food and health

Nishinari

Fang

2021

Food Hydrocolloids

Self Cite

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It is demanded to supply foods with good quality for all the humans. With the advent of aging society, palatable and healthy foods are required to improve the quality of life and reduce the burden of finance for medical expenditure. Food hydrocolloids can contribute to this demand by versatile functions such as thickening, gelling, stabilising, and emulsifying, controlling texture and flavour release in food processing. Molar mass effects on viscosity and diffusion in liquid foods, and on mechanical and other physical properties of solid and semi-solid foods and films are overviewed. In these functions, the molar mass is one of the key factors, and therefore, the effects of molar mass on various health problems related to noncommunicable diseases or symptoms such as cancer, hyperlipidemia, hyperglycemia, constipation, high blood pressure, knee pain, osteoporosis, cystic fibrosis and dysphagia are described. Understanding these problems only from the viewpoint of molar mass is limited since other structural characteristics, conformation, branching, blockiness in copolymers such as pectin and alginate, degree of substitution as well as the position of the substituents are sometimes the determining factor rather than the molar mass. Nevertheless, comparison of different behaviours and functions in different polymers from the viewpoint of molar mass is expected to be useful to find a common characteristics, which may be helpful to understand the mechanism in other problems.

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The influence of non-ionic surfactant on lipid digestion of gum Arabic stabilized oil-in-water emulsion

Cited by 32 publications

References 41 publications

Formulation and Characterization of Gum Arabic Stabilized Red Rice Extract Nanoemulsion

Formulation and Characterization of Gum Arabic Stabilized Red Rice Extract Nanoemulsion

Comparative study on lipid digestion and carotenoid bioaccessibility of emulsions, nanoemulsions and vegetable-based in situ emulsions

Molar mass effect in food and health

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