Fabrication of functional anisotropic food-grade micro-rods with micro-particle inclusions with potential application for enhanced stability of food foams

Campbell, Andrew L.; Stoyanov, Simeon D.; Paunov, Vesselin N.

doi:10.1039/b812706a

Cited by 59 publications

(40 citation statements)

References 21 publications

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“…There have been numerous studies on Pickering emulsions formed by cellulose particles (Murray et al 2011a, b;Campbell et al 2009;Ono et al 2001). The balance between hydrophilic and hydrophobic interactions on the surfaces of the solid particles, with respect to the two liquids, has been reported to be an important factor for Pickering emulsions.…”

Section: Dynamic Behavior Of a Cellulose Mini-crystal In An Oil-in-wamentioning

confidence: 98%

“…Since Pickering emulsions are more stable than emulsions consisting of surfactants, they have been the subjects of numerous studies. For Pickering emulsions with cellulose particles, mixtures of the regenerated cellulose fiber, Tencel Ò , and ethyl cellulose were shown to form highly stable foams and emulsions after physical treatment by hammer milling and cryogenic freezer milling to reduce their particle (fiber) sizes (Murray et al 2011a, b;Campbell et al 2009). Ono et al (2001) reported a stabilizing emulsified dispersion of lowcrystallinity cellulose with a particle size of approximately 0.2 lm in an oil-in-water emulsion.…”

Section: Introductionmentioning

confidence: 98%

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Molecular dynamics simulation of cellulose-coated oil-in-water emulsions

et al. 2017

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The behaviors of cellulose chains and cellulose mini-crystal in oil-in-water emulsions were studied by molecular dynamics simulations to investigate the coating states and the structural features of cellulose in these emulsions. In oil-in-water emulsion, dispersed cellulose chains gradually assemble during the progress of the simulation, eventually surrounding the octane droplet. In case of a cellulose mini-crystal, the cellulose chain at the corner of the crystal first contacts with the octane droplet through its hydrophobic surface. The other cellulose chains along the crystal plane then gradually move toward the octane molecules. In both emulsions, the cellulose was found to interact with both water and octane surfaces with specific conformations that allow the CH groups of the glucose rings to contact with octane molecules, while the OH groups of these rings contact with water molecules to form hydrogen bonds. The cellulose chains on the octane droplet also contact with each other through lateral hydrogen bonding between chains. These interactions stabilize the emulsion formed by cellulose molecules as surfactants.

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Section: Dynamic Behavior Of a Cellulose Mini-crystal In An Oil-in-wamentioning

confidence: 98%

Section: Introductionmentioning

confidence: 98%

Molecular dynamics simulation of cellulose-coated oil-in-water emulsions

et al. 2017

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“…Other particle types A variety of other particles can also be used to fabricate delivery systems designed to encapsulate lipophilic materials, including various types of organic matter (starch granules, oil bodies, pollen, viruses, bacteria) and inorganic matter (titanium dioxide, calcium carbonate) (Iwanaga and others 2007; Paunov and others 2007; Iwanaga and others 2008; Campbell and others 2009).…”

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confidence: 99%

Design of Nano‐Laminated Coatings to Control Bioavailability of Lipophilic Food Components

McClements¹

2010

Journal of Food Science

193

103

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There is currently a lack of effective delivery systems to encapsulate, protect, and release bioactive lipophilic components, such as ω-3 fatty acids, conjugated linoleic acid, tributyrin, vitamins, antioxidants, carotenoids, and phytosterols, which is holding back the development of functional foods designed to combat diseases such as coronary heart disease, diabetes, hypertension, and cancer. Delivery systems consisting of lipid droplets encapsulated by nano-laminated biopolymer coatings have great potential for use in the food industry for the encapsulation, protection, and release of bioactive lipids.This article reviews the potential impact of the physicochemical characteristics of nano-laminated biopolymer coatings on the bioavailability of encapsulated lipids. The effects of layer thickness, composition, electrical charge, permeability, and environmental responsiveness on digestion, release, and absorption of lipophilic components are highlighted. The possibility of designing nano-laminated biopolymer coatings to increase, decrease, or control the bioavailability of encapsulated lipids is shown. Data generated from in vitro digestion models and animal feeding studies are presented. This knowledge could be used by the food industry to produce functional foods designed to improve human health and wellness.

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“…It has good solubility in ethanol but it is insoluble in water below pH 7 although it can be dissolved in alkaline solutions [8]. Campbell et al [9][10] showed successful fabrication of food-grade shellac micro-rods with a range of microparticle inclusions. When yeast cells were used as inclusions, they found that the obtained "lumpy" shellac micro-rods are excellent foam stabilizers which can improve the steric stability of food-grade foams.…”

Section: Introductionmentioning

confidence: 99%

Triggered Cell Release from Shellac-Cells Composite Microcapsules

2013

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We have fabricated novel shellac-cells composite microcapsules capable of pH-stimulus induced release of cells in a narrow pH range. The microcapsules were produced with yeast cells as a model for probiotics which were co-precipitated from an aqueous solution of ammonium shellac doped with pH-sensitive polyelectrolytes. The yeast cells in the composite shellac-cell microcapsules retained their viability even when treated with aqueous solutions of very low pH and subjected to shear stress. We studied the pH triggered release of cells from these microcapsules and measured their disintegration times. These microcapsules showed versatile responses ranging from slow release to explosive swelling at higher pH depending on the type and concentration of the polyelectrolyte integrated in the shellac microcapsules. We also observed growth-triggered release of cells from these microcapsules upon exposure to culture media. In both cases the cells retained their viability following their release from the microcapsules into the aqueous solution.

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Fabrication of functional anisotropic food-grade micro-rods with micro-particle inclusions with potential application for enhanced stability of food foams

Cited by 59 publications

References 21 publications

Molecular dynamics simulation of cellulose-coated oil-in-water emulsions

Molecular dynamics simulation of cellulose-coated oil-in-water emulsions

Design of Nano‐Laminated Coatings to Control Bioavailability of Lipophilic Food Components

Triggered Cell Release from Shellac-Cells Composite Microcapsules

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