Biopolymer-based particles as stabilizing agents for emulsions and foams

Dickinson, Eric

doi:10.1016/j.foodhyd.2016.06.024

Cited by 360 publications

(191 citation statements)

References 162 publications

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“…As expected, the WPI-coated droplets were stable to aggregation under conditions where they had a high net charge, but flocculated near the isoelectric point of the protein (pI 4.8) due to the reduction in electrostatic repulsion (Dickinson, 2017a). Again, the EE of the vitamin D 3 was relatively high at all pH values (>83%), but decreased somewhat around the isoelectric pint of the protein where the droplets aggregated.…”

Section: Effect Of Environmental Stress On Emulsion Stability and Encsupporting

confidence: 64%

Encapsulation of Vitamin D₃ in Pickering Emulsion Stabilized by Nanofibrillated Mangosteen Cellulose: Effect of Environmental Stresses

Mitbumrung

Suphantharika

McClements

et al. 2019

Journal of Food Science

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Vitamin D3 was encapsulated in 10% wt soybean oil‐in‐water (O/W) Pickering emulsions stabilized by either nanofibrillated cellulose (NFC) or whey protein isolate (WPI) at 0.3%, 0.5%, and 0.7% w/w. The vitamin D3‐enriched emulsions were tested for their stability against temperature (30 °C to 90 °C), pH (2 to 8), and ionic strength (0 to 500 mM NaCl). The mean particle diameter (d32), ζ‐potential, and creaming stability of the oil droplets in the emulsions were measured, as well as their vitamin D3 encapsulation efficiency (EE). After preparation, the oil droplet size (d32) of the emulsions stabilized by NFC increased with increasing emulsifier concentration, whereas the droplet size of emulsions stabilized by WPI decreased. NFC provided good stability to the emulsions through a combination of steric and electrostatic repulsion. The EE of vitamin D3 increased with increasing emulsifier concentration. Heating or ionic strength did not significantly (P < 0.05) affect the emulsions properties and EE. On the other hand, the NFC‐stabilized emulsions were sensitive to highly acidic conditions (pH 2), with an increase in particle size and decrease in EE. The WPI‐stabilized emulsions aggregated around the isoelectric point of the adsorbed proteins (pI ≈ 4.8). Increasing NFC or WPI concentration improved the stability and EE of the emulsions against environmental stresses. NFC‐stabilized emulsions had good long‐term stability. The results show that NFC can be used as an effective emulsifier for creating vitamin‐enriched emulsions with good stability. Practical Application This study can be used to develop more effective encapsulation technologies for fat‐soluble vitamins in emulsion‐based food products. Encapsulation using nanofibrillated cellulose effectively protected the encapsulated vitamins against environmental stresses which occur in industrial food production (such as pH changes, salt addition, and thermal processing). Moreover, nanofibrillated cellulose extracted from mangosteen rind is a nature‐derived emulsifier that is environmental friendly.

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Section: Effect Of Environmental Stress On Emulsion Stability and Encsupporting

confidence: 64%

Encapsulation of Vitamin D₃ in Pickering Emulsion Stabilized by Nanofibrillated Mangosteen Cellulose: Effect of Environmental Stresses

Mitbumrung

Suphantharika

McClements

et al. 2019

Journal of Food Science

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“…The value of the contact angle determines the type of the formed Pickering emulsion. Thus, hydrophilic particles have low contact angle (< 90°), and stabilize preferentially o/w emulsions, whereas hydrophobic particles form w/o emulsions and have high values of contact angle (> 90°) (Dickinson, 2017). The maximum adsorption energy of a particle at the oil-water interface is achieved when the contact angle equals 90°, which contributes to maximizing emulsion stability as the particles will be strongly adsorbed at the oil/water interface forming a layer that sterically hinders the coalescence of the emulsion droplets (Binks & Clint, 2002).…”

Section: Wettability Of Nanoparticlesmentioning

confidence: 99%

“…These systems are typically stabilized by emulsifiers, which are being increasingly associated with environmental and health concerns in the long term. Alternatively, emulsions stabilized by solid particles, also known as Pickering emulsions, are emerging as promising substitutes in the areas of food, cosmetics and pharmaceuticals (Chevalier & Bolzinger, 2013;Dickinson, 2017). They are named after S.U.…”

Section: Introductionmentioning

confidence: 99%

Preparation of chitosan/gum Arabic nanoparticles and their use as novel stabilizers in oil/water Pickering emulsions

Sharkawy

Barreiro

Rodrigues

2019

Carbohydrate Polymers

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A B S T R A C TRecently, there has been a renewed interest in Pickering emulsions owing to their surfactant-free nature, and the use of natural-based particles as stabilizers became a priority due to the applications they can enable. In this work, chitosan/gum Arabic (CH/GA) nanoparticles were synthesized and tested as novel stabilizers. Among the tested CH/GA weight ratios, the particles prepared using 1:1 ratio exhibited near-neutral wettability, an average size of 108.6 nm and a zeta potential of 56.3 mv. Pickering emulsions prepared from these particle dispersions (1.5% w/v), and high oil volume fractions (φ = 0.6, 0.7), have shown high storage stability. Moreover, confocal laser scanning microscopy confirmed the o/w type and the effective adsorption of the nanoparticles at the oil/ water interface forming a barrier against droplets coalescence. The emulsions have shown shear-thinning and elastic-like behavior. These findings open new avenues for using these emulsions as novel delivery systems, e.g. in cosmetic and food applications.

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“…In the Pickering method, larger colloidal particles are coated by a layer of smaller colloidal particles that are able to adsorb to their surfaces (Xiao and others ). This approach is commonly used to stabilize large oil droplets by adsorbing small organic or inorganic nanoparticles to their surfaces (Dickinson ).…”

Section: Overview Of Colloidal Delivery Systemsmentioning

confidence: 99%

Delivery by Design (DbD): A Standardized Approach to the Development of Efficacious Nanoparticle‐ and Microparticle‐Based Delivery Systems

McClements

2017

Comp Rev Food Sci Food Safe

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The design and development of nanoparticle‐ and microparticle‐based delivery systems for the encapsulation, protection, and controlled release of active agents has grown considerably in the agrochemical, cosmetic, food, personal care, and pharmaceutical industries. These colloidal delivery systems can be utilized to overcome problems such as poor solubility, low activity, and chemical instability of active agents, as well as to create novel functional attributes such as controlled or targeted delivery. The purpose of this article is to develop a systematic approach, referred to as “delivery‐by‐design” (DbD), to make the design and fabrication process more efficient and effective. Initially, a brief review of some of the challenges associated with incorporating active agents into commercial products is given, and then an overview of different kinds of simple and complex colloidal delivery systems is given. The DbD approach is then presented as a series of stages: (1) definition of the molecular and physicochemical properties of the active agent; (2) definition of the required physicochemical, sensory, and functional attributes of the end‐product; (3) specification of the required attributes of the colloidal delivery system; (4) specification of particle properties and delivery system selection; (5) optimization of delivery system manufacturing process; (6) establishment and implementation of delivery system testing protocol; and (7) optimization of delivery system performance. Utilization of the DbD approach may lead to more rapid design of efficacious and economically viable colloidal delivery systems for commercial applications.

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Biopolymer-based particles as stabilizing agents for emulsions and foams

Cited by 360 publications

References 162 publications

Encapsulation of Vitamin D₃ in Pickering Emulsion Stabilized by Nanofibrillated Mangosteen Cellulose: Effect of Environmental Stresses

Encapsulation of Vitamin D₃ in Pickering Emulsion Stabilized by Nanofibrillated Mangosteen Cellulose: Effect of Environmental Stresses

Preparation of chitosan/gum Arabic nanoparticles and their use as novel stabilizers in oil/water Pickering emulsions

Delivery by Design (DbD): A Standardized Approach to the Development of Efficacious Nanoparticle‐ and Microparticle‐Based Delivery Systems

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Biopolymer-based particles as stabilizing agents for emulsions and foams

Cited by 360 publications

References 162 publications

Encapsulation of Vitamin D3 in Pickering Emulsion Stabilized by Nanofibrillated Mangosteen Cellulose: Effect of Environmental Stresses

Encapsulation of Vitamin D3 in Pickering Emulsion Stabilized by Nanofibrillated Mangosteen Cellulose: Effect of Environmental Stresses

Preparation of chitosan/gum Arabic nanoparticles and their use as novel stabilizers in oil/water Pickering emulsions

Delivery by Design (DbD): A Standardized Approach to the Development of Efficacious Nanoparticle‐ and Microparticle‐Based Delivery Systems

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Product

Resources

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Encapsulation of Vitamin D₃ in Pickering Emulsion Stabilized by Nanofibrillated Mangosteen Cellulose: Effect of Environmental Stresses

Encapsulation of Vitamin D₃ in Pickering Emulsion Stabilized by Nanofibrillated Mangosteen Cellulose: Effect of Environmental Stresses