The role of surface active species in the fabrication and functionality of edible solid lipid particles

Abstract

Lipid particles are very promising candidates for utilisation as Pickering stabilisers, and fabrication of these species has been attracting considerable academic and industrial research. Nonetheless, current understanding of these systems is hindered by the fact that, as a whole, studies reporting on the fabrication and Pickering utilisation of lipid particles vary significantly in processing conditions being utilised and formulation parameters considered. The present study investigates, under well-controlled processing and formulation conditions, the fabrication of edible lipid particles from two lipid sources in the presence of two different types of amphiphilic species (surfactant or protein) via melt-emulsification and subsequent crystallisation. Fabricated solid lipid particles were assessed in terms of their particle size, interfacial and thermal behaviour, as well as stability, as these microstructure attributes have established links to Pickering functionality. Lipid particle size and stability were controlled by the type and concentration of the used amphiphilic species (affecting the melt emulsification step) and the type of lipid source (influencing the crystallisation step). Interfacial behaviour was closely linked to the type and concentration of the surface active component used. Finally, the types of lipid and amphiphilic agents employed were found to affect lipid particle thermal behaviour the most.

Fabrication, characterisation and stability of oil-in-water emulsions stabilised by solid lipid particles: the role of particle characteristics and emulsion microstructure upon Pickering functionality

“…The preparation process is fully described elsewhere. 21 Systems were then stored at 4°C until further analysis. Emulsions were fabricated using two emulsification techniques at varying energy inputs.…”

“…The thermal behaviour of the lipid particles has been previously studied and it was demonstrated that it is highly dependent on the type and concentration of the surface active component used. 21 More specifically, melting events commence at ca. 48.2 ± 0.2°C with peak temperatures close to 50.7 ± 0.1°C.…”

“…size and interfacial behaviour. 21 The aim of the present study is to fully assess the potential of solid lipid particles to act as Pickering stabilisers of oil-in-water (o/w) emulsions. Particles were prepared from a wax (cetyl palmitate) and a triglyceride (tristearin) source and were fabricated in the presence of Tween 80 or sodium caseinate (NaCas).…”

Sustainable Pickering emulsions

“…Journal of Colloid and Interface Science, 2017. 500: p. 228‐240 [9] . (B) Confocal micrograph of an o/w emulsion stabilised by wax particles; red colour represents fluorescence signal from the dyed colloidal wax particles Zafeiri, I., et al, Fabrication, characterisation and stability of oil‐in‐water emulsions stabilised by solid lipid particles: The role of particle characteristics and emulsion microstructure upon Pickering functionality Food & Function, 2017 [10] .…”

Combined physical and oxidative stability of food Pickering emulsions

“…The melting thermogram of the CLPs shows a small exothermic peak at ~42 °C, which may indicate that the crystals reorganize and recrystallize in a more stable crystalline form. This small exothermic peak is followed by a broad and much bigger endothermic melting peak with a maximum at ~62 °C that consists of a series of distinct smaller peaks indicative of several structured layers melting in multiple events (Zafeiri, Norton, Smith, Norton, & Spyropoulos, 2017).…”