Fabrication of bilayer emulsion by ultrasonic emulsification: Effects of chitosan on the interfacial stability of emulsion

Wang, Tengyu; Wang, Shirang; Zhang, Lijuan; Sun, Jinhua; Guo, Tianhao; Yu, Guoping; Xia, Xiufang

doi:10.1016/j.ultsonch.2023.106296

Cited by 26 publications

(7 citation statements)

References 40 publications

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“…Its bioaccessibility was 61.3% higher than that of a monolayer emulsion stabilized by RBPH-FA. 124 These findings further support the idea that the number of emulsion layers positively affects the bioaccessibility of β-carotene. However, there are conflicting results in the literature.…”

Section: Bioavailability Of Tpsosupporting

confidence: 66%

Nutritional composition, health-promoting effects, bioavailability, and encapsulation of tree peony seed oil: a review

He,

Wang,

Zhao

et al. 2023

Food Funct.

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Section: Bioavailability Of Tpsosupporting

confidence: 66%

Nutritional composition, health-promoting effects, bioavailability, and encapsulation of tree peony seed oil: a review

He,

Wang,

Zhao

et al. 2023

Food Funct.

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“…Ultrasonic treatment could enhance the ionization of the OB surface proteins, expose more negatively charged groups, and increase the effective charge on the protein surface. The higher surface charge fortified the electrostatic repulsion force between the droplets, which was beneficial for droplet dispersion and made the interface layer more susceptible to digestive enzymes under digestive conditions [51] .…”

Section: Resultsmentioning

confidence: 99%

Curcumin-loaded oil body emulsions prepared by an ultrasonic and pH-driven method: Fundamental properties, stability, and digestion characteristics

Zhu,

Wang,

Miao

et al. 2023

Ultrasonics Sonochemistry

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“…It was noted that as pressure increased, emulsion droplet sizes gradually decreased, and microfluidizer-generated emulsions exhibited significantly smaller droplet sizes in comparison to those produced via HPH under similar homogenization conditions. Other studies have also shown that microfluidization leads to emulsions with smaller droplets, attributed to the ease of emulsifier adsorption on the surface during microfluidization [39]. This fact can be attributed to the distinctive geometry of the microfluidizer, where oil droplets in the interaction chamber experience substantial shearing forces, approximately 15 times higher than those during valve homogenization.…”

Section: Particle Sizementioning

confidence: 95%

“…This fact can be attributed to the distinctive geometry of the microfluidizer, where oil droplets in the interaction chamber experience substantial shearing forces, approximately 15 times higher than those during valve homogenization. The extended capillary tube in the chamber ensures effective emulsifier adsorption [39].…”

Section: Particle Sizementioning

confidence: 99%

Development of chia oil-in-water nanoemulsions using different homogenization technologies and the layer-by-layer technique

Julio,

Copado,

Diehl

et al. 2024

Explor Foods Foodomics

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Aim: The present study investigates the influence of various homogenization techniques, namely high-pressure valve homogenization and microfluidization, and different forms of modified sunflower lecithin, including deoiled (DL) and hydrolyzed (HL) variants, on the development of monolayer and bilayer nanoemulsions of chia oil. Methods: Oil-in-water (O/W) nanoemulsions with 5% chia seed oil were prepared using simple (0.5% DL or HL) or double-layer [0.5% DL or HL and 0.3% chitosan (Ch)] stabilization. This involved a two-step homogenization process, utilizing either microfluidization or high-pressure valve homogenization. Chia oil nanoemulsions were characterized by their zeta potential, particle size, and rheological properties. Besides, their physical stability and omega-3 content during refrigerated storage were evaluated. Results: Overall, the studied modified sunflower lecithin (DL and HL) demonstrated effective capability in stabilizing chia nanoemulsions and facilitating the formation of the double-layered structure following Ch deposition. Concerning the homogenization method, it has been demonstrated that under the same homogenization conditions, microfluidization resulted in significantly smaller droplet sizes and higher apparent viscosities compared to high-pressure valve homogenization. This discrepancy can be attributed to the design of the homogenization chambers, as microfluidization generates a narrow distribution of shear forces, while high-pressure valve homogenization yields a much broader distribution. In contrast to chia monolayer nanoemulsions, the nanoemulsions stabilized by modified sunflower lecithin-Ch demonstrated a noteworthy improvement in their overall stability. This enhancement can be ascribed to their increased apparent viscosity and the highly charged interfaces of the droplets. Furthermore, throughout the entire refrigerated storage period, the omega-3 content in all nanoemulsions remained unchanged. Conclusions: In this study, mono and bilayer chia oil nanoemulsions were successfully obtained using modified sunflower lecithin and high-energy techniques. Microfluidization outperformed high-pressure valve homogenization, resulting in smaller droplets and increased viscosity. These findings are relevant for designing stable

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Fabrication of bilayer emulsion by ultrasonic emulsification: Effects of chitosan on the interfacial stability of emulsion

Cited by 26 publications

References 40 publications

Nutritional composition, health-promoting effects, bioavailability, and encapsulation of tree peony seed oil: a review

Nutritional composition, health-promoting effects, bioavailability, and encapsulation of tree peony seed oil: a review

Curcumin-loaded oil body emulsions prepared by an ultrasonic and pH-driven method: Fundamental properties, stability, and digestion characteristics

Development of chia oil-in-water nanoemulsions using different homogenization technologies and the layer-by-layer technique

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