The use of antioxidant rutin hydrate Pickering particles to combat lipid oxidation in O/W emulsions

Noon, John; Mills, Tom; Norton, Ian T.

doi:10.1016/j.jfoodeng.2019.109830

Cited by 15 publications

(7 citation statements)

References 17 publications

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“…These authors attributed this to the presumption that these particles are unable to form a homogenous interfacial barrier, which leads to the diffusion of small prooxidant molecules causing oil oxidation. In another study on the stability of Pickering emulsions manufactured with rutin hydrate and sunflower oil, Noon et al (2020) reported that the use of rutin hydrate as Pickering particle could render oxidative stability to the emulsions compared with the emulsions containing polysorbate 20 and sodium dodecyl sulfate as conventionally used emulsifiers. However, when ferrous ion was added to the emulsions, the oxidative stability of the Pickering emulsion decreased substantially.…”

Section: Pickering Emulsionsmentioning

confidence: 99%

Oxidation and oxidative stability in emulsions

Ghelichi¹,

Hajfathalian

Yeşiltaş

et al. 2023

Comp Rev Food Sci Food Safe

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Emulsions are implemented in the fabrication of a wide array of foods and therefore are of great importance in food science. However, the application of emulsions in food production is restricted by two main obstacles, that is, physical and oxidative stability. The former has been comprehensively reviewed somewhere else, but our literature review indicated that there is a prominent ground for reviewing the latter across all kinds of emulsions. Therefore, the present study was formulated in order to review oxidation and oxidative stability in emulsions. In doing so, different measures to render oxidative stability to emulsions are reviewed after introducing lipid oxidation reactions and methods to measure lipid oxidation. These strategies are scrutinized in four main categories, namely storage conditions, emulsifiers, optimization of production methods, and antioxidants. Afterward, oxidation in all types of emulsions, including conventional ones (oil-in-water and water-in-oil) and uncommon emulsions in food production (oil-in-oil), is reviewed. Furthermore, the oxidation and oxidative stability of multiple emulsions, nanoemulsions, and Pickering emulsions are taken into account. Finally, oxidative processes across different parent and food emulsions were explained taking a comparative approach.

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Section: Pickering Emulsionsmentioning

confidence: 99%

Oxidation and oxidative stability in emulsions

Ghelichi¹,

Hajfathalian

Yeşiltaş

et al. 2023

Comp Rev Food Sci Food Safe

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“…Lipid oxidation is a process which is influenced by many factors, such as the lipid droplet size, emulsifier type and concentration [ 36 ]. The oxidative stability of the emulsions entails measurement of the levels of primary oxidation product generated during 17 days of storage.…”

Section: Resultsmentioning

confidence: 99%

Influence of Whey Protein Micro-Gel Particles and Whey Protein Micro-Gel Particles-Xanthan Gum Complexes on the Stability of O/W Emulsions

Zhang

Liang

et al. 2021

Polymers

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Appropriate pretreatment of proteins and addition of xanthan gum (XG) has the potential to improve the stability of oil-in-water (O/W) emulsions. However, the factors that regulate the enhancement and the mechanism are still not clear, which restricts the realization of improving the emulsion stability by directional design of its structure. Therefore, the effects of whey protein micro-gel particles (WPMPs) and WPMPs-XG complexes on the stability of O/W emulsion were investigated in this article to provide theoretical support. WPMPs with different structures were prepared by pretreatment (controlled high-speed shear treatment of heat-set WPC gels) at pH 3.5–8.5. The impact of initial WPC structure and XG addition on Turbiscan Indexes, mean droplet size and the peroxide values of O/W emulsions was investigated. The results indicate that WPMPs and XG can respectively inhibit droplet coalescence and gravitational separation to improve the physical stability of WPC-stabilized O/W emulsions. The pretreatment significantly enhanced the oxidative stability of WPC-stabilized O/W emulsions. The addition of XG did not necessarily enhance the oxidative stability of O/W emulsions. Whether the oxidative stability of the O/W emulsion with XG is increased or decreased depends on the interface structure of the protein-XG complex. This study has significant implications for the development of novel structures containing lipid phases that are susceptible to oxidation.

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“…So, cross-linking could be carried out to achieve sustained drug release from the nanofibrous mat. Chemical cross-linking was performed by exposing the nanofibrous membrane to glutaraldehyde solution. , Other methods of cross-linking involve physical methods, which include UV irradiation, dehydrothermal treatment, and simple heating . A chemical cross-linker interconnects polymer molecules by increasing mechanical properties that may lead to decreased degradability and least availability of functional groups in fabricated nanofibers.…”

Section: Introductionmentioning

confidence: 99%

Development of Poly(vinyl alcohol)–Chitosan Composite Nanofibers for Dual Drug Therapy of Wounds

Alotaibi,

Khan,

Kharaba

et al. 2024

ACS Omega

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Current trends in localized drug delivery are emphasizing the development of dual drug-loaded electrospun nanofibers (NFs) for an improved therapeutic effect on wounds, especially infected skin wounds. The objective of this study was to formulate a new healing therapy for an infected skin wound. To achieve this goal, this study involved the development and characterization of poly(vinyl alcohol) (PVA)/ chitosan nanofibers loaded with ciprofloxacin and rutin hydrate. Polymers and drugs were used in different ratios. Nanofiber morphology was studied by scanning electron microscopy, thermal stability by thermogravimetric analysis, structural determination by the X-ray diffraction method, and integrity by Fourier transform infrared spectroscopy. Dissolution studies were performed to check the drug release behavior of the formulations. Antibacterial studies were performed against Staphylococcus aureus and Pseudomonas aeruginosa. The wound healing efficiency of dual drug-loaded nanofibers was measured by a full-thickness excisional wound model of rabbits. The fabricated nanofibers were smooth in morphology. According to FTIR findings, the drugs remained intact in the nanofibers. The results of swelling ratio and porosity revealed that the pore size was increased as the amount of chitosan was increased up to 30% but a further increase in chitosan concentration reduced the swelling ratio and porosity. Drug release studies of nanofibers depicted an initial burst effect and afterward controlled drug release behavior. Drug-loaded nanofibers showed better activity against S. aureus than P. aeruginosa. The antibacterial efficacy of rutin hydrate with ciprofloxacin was improved compared to that of the formulation having rutin hydrate only, likely due to the additive effect in activity. Based on wound healing studies, nanofibrous membranes acted as a promising wound dressing material as compared to the commercial wound healing formulation. Drug-loaded polymeric nanofibers were successfully fabricated by using an electrospinning method. These nanofibers showed an efficient ability to deliver drugs and treat infected wounds.

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The use of antioxidant rutin hydrate Pickering particles to combat lipid oxidation in O/W emulsions

Cited by 15 publications

References 17 publications

Oxidation and oxidative stability in emulsions

Oxidation and oxidative stability in emulsions

Influence of Whey Protein Micro-Gel Particles and Whey Protein Micro-Gel Particles-Xanthan Gum Complexes on the Stability of O/W Emulsions

Development of Poly(vinyl alcohol)–Chitosan Composite Nanofibers for Dual Drug Therapy of Wounds

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