Ethanol-tolerant pickering emulsion stabilized by gliadin nanoparticles

Xu, Wei; Sun, Haomin; Kang, Mengyao; Zheng, Shuqing; Ning, Yuli; Jia, Yin; Hu, Yu‐Chen; Luo, Denglin; Zhang, Chunlan

doi:10.1016/j.lwt.2022.113440

Cited by 9 publications

(5 citation statements)

References 32 publications

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“…Emulsions have been widely applied and attracted much attention in the food, nutrition, medicine, and cosmetics fields [ 1 ]. Compared with traditional emulsion, Pickering emulsion stabilized by ultrafine solid particles has the advantages of reducing toxicity and improving emulsion stability [ 2 , 3 ]. As a typical particle stabilizer, protein/polysaccharide systems are attractive in food, cosmetics, and medicine due to their distinct advantages such as the natural ingredients, good emulsifying properties, and stability [ 4 , 5 ].…”

Section: Introductionmentioning

confidence: 99%

Carrageenan-Based Pickering Emulsion Gels Stabilized by Xanthan Gum/Lysozyme Nanoparticle: Microstructure, Rheological, and Texture Perspective

Xiong

Sun

Niu

et al. 2022

Foods

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In this study, Pickering emulsion gels were prepared by the self-gel method based on kappa carrageenan (kC). The effects of particle stabilizers and polysaccharide concentrations on the microstructure, rheological characteristics, and texture of Pickering emulsion gels stabilized by xanthan gum/lysozyme nanoparticles (XG/Ly NPs) with kC were discussed. The viscoelasticity of Pickering emulsion gels increased significantly with the increase of kC and XG/Ly NPs. The results of temperature sweep showed that the gel formation mainly depended on the kC addition. The XG/Ly NPs addition could accelerate the formation of Pickering emulsion gels and increase its melting temperature (Tmelt), which is helpful to improve the thermal stability of emulsion gels. Cryo-scanning electron microscope (Cryo-SEM) images revealed that Pickering emulsion gel has a porous network structure, and the oil droplets were well wrapped in the pores. The hardness increased significantly with the increase of XG/Ly NPs and kC. In particular, the Pickering emulsion gel hardness was up to 2.9 Newton (N) when the concentration of kC and XG/Ly NPs were 2%. The results showed that self-gelling polysaccharides, such as kC, could construct and regulate the structure and characteristics of Pickering emulsion gel. This study provides theoretical support for potential new applications of emulsion gels as functional colloids and delivery systems in the food industry.

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Section: Introductionmentioning

confidence: 99%

Carrageenan-Based Pickering Emulsion Gels Stabilized by Xanthan Gum/Lysozyme Nanoparticle: Microstructure, Rheological, and Texture Perspective

Xiong

Sun

Niu

et al. 2022

Foods

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“…The main innovation of this formulation is based on the exploitation of a commercial-grade raw material, with the aim of obtaining wheat gluten-based nanoparticles characterized by a mean diameter of ~150 nm, a narrow size distribution (PdI ≈ 0.1) and a negative surface charge. The nanosystems entrapped large amounts of water-soluble compounds [ 34 , 35 ]; this last finding was contrary to what would be expected, considering the great hydrophobicity of the gliadin polymer which thereby can be dissolved only in binary ethanol/water mixtures [ 44 ].…”

Section: Resultsmentioning

confidence: 99%

Gliadin Nanoparticles Containing Doxorubicin Hydrochloride: Characterization and Cytotoxicity

et al. 2023

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Doxorubicin hydrochloride (DOX) is a well-known antitumor drug used as first line treatment for many types of malignancies. Despite its clinical relevance, the administration of the compound is negatively affected by dose-dependent off-target toxicity phenomena. Nanotechnology has helped to overcome these important limitations by improving the therapeutic index of the bioactive and promoting the translation of novel nanomedicines into clinical practice. Herein, nanoparticles made up of wheat gliadin and stabilized by polyoxyethylene (2) oleyl ether were investigated for the first time as carriers of DOX. The encapsulation of the compound did not significantly affect the physico-chemical features of the gliadin nanoparticles (GNPs), which evidenced a mean diameter of ~180 nm, a polydispersity index < 0.2 and a negative surface charge. The nanosystems demonstrated great stability regarding temperature (25–50 °C) and were able to retain high amounts of drug, allowing its prolonged and sustained release for up to a week. In vitro viability assay performed against breast cancer cells demonstrated that the nanoencapsulation of DOX modulated the cytotoxicity of the bioactive as a function of the incubation time with respect to the free form of the drug. The results demonstrate the potential use of GNPs as carriers of hydrophilic antitumor compounds.

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“…For studying the impact of temperature, the Pickering emulsion was incubated under three different temperatures: 25, 50, and 90 °C for a duration of 30 min, followed by cooling back to 25 °C. The long-term stability of a series of Pickering emulsions was assessed by storing them at 4 °C for different periods (7,14,21,28,35,42,49,56, and 63 days). Droplet size measurements were performed on the samples exposed to different environmental conditions, using the same measurement method as described in Section 2.3.…”

Section: Determination Of Emulsion Stability 241mentioning

confidence: 99%

“…It is widely employed as a carrier for biologically active substances and as a stabilizer for Pickering emulsions. 13,14 However, gliadin nanoparticles have certain limitations such as weak encapsulation capacity and limited protection against loaded bioactive substances. To overcome these drawbacks, the incorporation of protein−polysaccharide interactions has been explored as a potential solution.…”

Section: Introductionmentioning

confidence: 99%

“…Numerous studies have confirmed that natural plant-based proteins can be utilized for the encapsulation of RES, and their exceptional interfacial activity and colloidal stability make them suitable for stabilizing Pickering emulsions. − Gliadin, which is an alcohol-soluble protein derived from wheat, exhibits a unique amphiphilic structure that enables it to self-assemble into colloidal particles. It is widely employed as a carrier for biologically active substances and as a stabilizer for Pickering emulsions. , However, gliadin nanoparticles have certain limitations such as weak encapsulation capacity and limited protection against loaded bioactive substances. To overcome these drawbacks, the incorporation of protein–polysaccharide interactions has been explored as a potential solution. , In this regard, oxidized chitin nanocrystals (O-ChNCs) have been prepared through TEMPO-mediated oxidation of chitin.…”

Section: Introductionmentioning

confidence: 99%

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Preparation and Characterization of Fish Oil Pickering Emulsions Stabilized by Resveratrol-Loaded Gliadin/Chitin Nanocrystal Composite Nanoparticles

Zeng,

Zhao,

Zhong

et al. 2024

J. Agric. Food Chem.

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Unsaturated fatty acids present in fish oil offer various physiological benefits to the human body. However, their susceptibility to oxidation severely limits their potential applications. The purpose of this study was to develop Pickering emulsions stabilized from a composite of resveratrol-loaded gliadin nanoparticles and oxidized chitin nanocrystals (GR/OC) to protect fish oil from oxidation. The effects of the GR/OC composite on the characterizations of fish oil Pickering emulsions were investigated, including the microstructure, physicochemical properties (stability and rheological behavior), and digestion properties in vitro. The results revealed that an increased concentration of the GR/OC composite significantly reduced the droplet size and improved the ambient stability of the emulsions (in terms of pH, ionic strength, temperature, and storage time). Confocal laser scanning microscopy images depicted that the GR/OC nanoparticles were uniformly dispersed at the interface between water and fish oil (W–O interface). This distribution formed a protective envelope around the droplets. Remarkably, the addition of 2% GR/OC nanoparticles stabilized the Pickering emulsions and showed the most positive effect on the antioxidant capacity compared to that of the control group. These stabilized emulsions maintained lower peroxide values and acid values, which were 1.5 times less than those of the blank control during the 14 day accelerated oxidation experiment. Furthermore, the Pickering emulsions stabilized by GR/OC nanoparticles exhibited the ability to protect fish oil from contamination by gastric juices and facilitate the intestinal absorption of omega-3 polyunsaturated fatty acids. The findings suggest that these GR/OC-stabilized Pickering emulsions offer a promising alternative for delivering fish oils in various industries, including the food industry.

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Ethanol-tolerant pickering emulsion stabilized by gliadin nanoparticles

Cited by 9 publications

References 32 publications

Carrageenan-Based Pickering Emulsion Gels Stabilized by Xanthan Gum/Lysozyme Nanoparticle: Microstructure, Rheological, and Texture Perspective

Carrageenan-Based Pickering Emulsion Gels Stabilized by Xanthan Gum/Lysozyme Nanoparticle: Microstructure, Rheological, and Texture Perspective

Gliadin Nanoparticles Containing Doxorubicin Hydrochloride: Characterization and Cytotoxicity

Preparation and Characterization of Fish Oil Pickering Emulsions Stabilized by Resveratrol-Loaded Gliadin/Chitin Nanocrystal Composite Nanoparticles

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