CHAPTER 10. Particle-Stabilized Food Emulsions

Pichot, R.; Duffus, Laudina J.; Zafeiri, Ioanna; Spyropoulos, Fotis; Norton, Ian T.

doi:10.1039/9781782620143-00247

Cited by 7 publications

(6 citation statements)

References 113 publications

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“…In such studies, E 171 was typically incorporated at very high concentrations into animal feed through simple admixing of the dry material. This is very different from the processes used in the food industry to accurately disperse E 171 as a suspension within human food matrices, which entail mechanical methods (such as high-shear mixing, colloid and disk mills and high-pressure homogenizers) delivering relatively high energies [ 14 , 49 , 50 , 51 , 52 ]. Only if E 171 is dispersed effectively do a sufficient number of particles lie in the size range 200–300 nm, where they can fulfil E 171’s purpose as a food additive.…”

Section: Discussionmentioning

confidence: 99%

“…This polydispersity makes it impossible to establish a complete PSD using a single isotope in spICP-MS. 48 Ti, which is the most sensitive isotope-i.e., the one providing the lowest background equivalent diameters (BED, instrumental particle size detection limit)-for this same reason is prone to detector saturation when large TiO 2 particles are atomized [26][27][28]. 47 Ti and 49 Ti are less abundant isotopes (7.44% and 5.41%, respectively) and provide BEDs increased by a factor of 2.15 to 2.39, respectively [29]. However, for this same reason, they enable larger TiO 2 particles to be measured without falling outside the detector linear range due to saturation.…”

Section: Multi-technique Characterization Of E 171 Water Suspensionsmentioning

confidence: 99%

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Agglomeration Behavior and Fate of Food-Grade Titanium Dioxide in Human Gastrointestinal Digestion and in the Lysosomal Environment

et al. 2023

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In the present study, we addressed the knowledge gaps regarding the agglomeration behavior and fate of food-grade titanium dioxide (E 171) in human gastrointestinal digestion (GID). After thorough multi-technique physicochemical characterization including TEM, single-particle ICP-MS (spICP-MS), CLS, VSSA determination and ELS, the GI fate of E 171 was studied by applying the in vitro GID approach established for the regulatory risk assessment of nanomaterials in Europe, using a standardized international protocol. GI fate was investigated in fasted conditions, relevant to E 171 use in food supplements and medicines, and in fed conditions, with both a model food and E 171-containing food samples. TiO2 constituent particles were resistant to GI dissolution, and thus, their stability in lysosomal fluid was investigated. The biopersistence of the material in lysosomal fluid highlighted its potential for bioaccumulation. For characterizing the agglomeration degree in the small intestinal phase, spICP-MS represented an ideal analytical tool to overcome the limitations of earlier studies. We demonstrated that, after simulated GID, in the small intestine, E 171 (at concentrations reflecting human exposure) is present with a dispersion degree similar to that obtained when dispersing the material in water by means of high-energy sonication (i.e., ≥70% of particles <250 nm).

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Section: Discussionmentioning

confidence: 99%

Section: Multi-technique Characterization Of E 171 Water Suspensionsmentioning

confidence: 99%

Agglomeration Behavior and Fate of Food-Grade Titanium Dioxide in Human Gastrointestinal Digestion and in the Lysosomal Environment

et al. 2023

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“…Pickering particles can be defined as partly hydrophobic solid particles, smaller in size than air bubbles or droplets which possess high binding energies, thus providing irreversible adsorption to interfaces and hence enhanced emulsion stability. Fat crystal particles, for instance, act as Pickering particles in a few food products, such as butter and margarine [1]. Pickering emulsion stability depends on emulsion droplet size, which results from complex interplay between, among others, the ratio of the dispersed and continuous phases and particle size and concentration [2].…”

Section: Introductionmentioning

confidence: 99%

Ex-LactobacillusStrains with Intrinsic Propensity to Stabilize Pickering Oil-in-Water Emulsions

Muhammed¹,

Jiang²,

Shekarforoush³

et al. 2023

Preprint

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Knowledge of surface characteristics is a major step in the evaluation of bacterial cells for potential use as Pickering emulsion stabilizers. Here, the cell surface characteristics of 31 strains of the ex-Lactobacillus genus were studied with the aim of evaluating their intrinsic abilities to serve as Pickering stabilizers of oil-in-water emulsions. About 77.42% of the tested strains demonstrated relatively highly negative zeta potential (-43.76 mV < zeta potential < -19.23 mV), while ~58% of the strains demonstrated high cell surface hydrophobicity (microbial adhesion to hexadecane or MATH > 30%). By combining these findings, four different cell surface features were defined (I, II, II and IV). Strains mainly demonstrated the type I surface feature (~45%), with most expressing strongly negative zeta potential and high surface hydrophobicity (zeta potential < -15 mV and MATH > 30%, respectively). It appeared that the abundance of negative charge on the surfaces of ex-Lactobacillus cells positively influences surface hydrophobicity. Assessment of intrinsic Pickering stabilization potential using 12 selected strains indicated that four strains showed profound droplet size stability. At least one strain was observed to have natural propensity to form relativley compact and small emulsion droplets (63+-3 micrometer), leading to enhanced firmness and storage stability of the Pickering emulsions.

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“…When a sufficient number of particles adsorb at the interface, the resulting emulsion droplets become very resistant to coalescence. This, in turn, makes Pickering emulsions useful for a wide range of applications, where long-term stability is desired (food products, cosmetics, and drug delivery). − In other applications, however, such as in liquid-phase heterogeneous catalysis, enhanced-oil recovery, and emulsion polymerization, stability is desired only transiently, and the ability to induce phase separation on demand is desirable. − Toward this end, there have been many efforts directed at developing stimuli-responsive systems that destabilize in response to external stimuli such as pH, salinity, temperature, and magnetic fields. The destabilization process is typically driven by inducing a change in the oil–particle–water contact angle (θ ow ), thereby forcing a loss of particle amphiphilicity and interfacial stability. − …”

Section: Introductionmentioning

confidence: 99%

Schizophrenic Diblock-Copolymer-Functionalized Nanoparticles as Temperature-Responsive Pickering Emulsifiers

et al. 2017

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Stimuli-responsive pickering emulsions have received considerable attention in recent years, and the utilization of temperature as a stimulus has been of particular interest. Previous efforts have led to responsive systems that enable the formation of stable emulsions at room temperature, which can subsequently be triggered to destabilize with an increase in temperature. The development of a thermoresponsive system that exhibits the opposite response, however, i.e., one that can be triggered to form stable emulsions at elevated temperatures and subsequently be induced to phase separate at lower temperatures, has so far been lacking. Here, we describe a system that accomplishes this goal by leveraging a schizophrenic diblock copolymer that exhibits both an upper and a lower critical solution temperature. The diblock copolymer was conjugated to 20 nm silica nanoparticles, which were subsequently demonstrated to stabilize O/W emulsions at 65 °C and trigger phase separation upon cooling to 25 °C. The effects of particle concentration, electrolyte concentration, and polymer architecture were investigated, and facile control of emulsion stability was demonstrated for multiple oil types. Our approach is likely to be broadly adaptable to other schizophrenic diblock copolymers and find significant utility in applications such as enhanced oil recovery and liquid-phase heterogeneous catalysis, where stable emulsions are desired only at elevated temperatures.

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CHAPTER 10. Particle-Stabilized Food Emulsions

Cited by 7 publications

References 113 publications

Agglomeration Behavior and Fate of Food-Grade Titanium Dioxide in Human Gastrointestinal Digestion and in the Lysosomal Environment

Agglomeration Behavior and Fate of Food-Grade Titanium Dioxide in Human Gastrointestinal Digestion and in the Lysosomal Environment

Ex-LactobacillusStrains with Intrinsic Propensity to Stabilize Pickering Oil-in-Water Emulsions

Schizophrenic Diblock-Copolymer-Functionalized Nanoparticles as Temperature-Responsive Pickering Emulsifiers

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