Fat crystal-stabilized water-in-oil emulsion breakdown and marker release during in vitro digestion

Patel, Vivekkumar; Andrade, Januário de; Rousseau, Dérick

doi:10.1016/j.lwt.2021.111802

Cited by 7 publications

(6 citation statements)

References 32 publications

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“…Moreover, as shown in Fig. 3A, the continuous phases of all emulsion samples are marked by arrows in the bright field and only C + P + CS and C + CS have birefringence at the same position in the polarized image, indicating that palm oil formed a solid fat crystal network structure in the continuous phase of C + P + CS and C + P. 24 There was no crystal network structure in the continuous phase of C + CS and C emulsions, only dispersed droplets were observed. Fig.…”

Section: Fabrication and Microstructure Of Pa-loaded W/o Emulsionsmentioning

confidence: 81%

“…In conclusion, these results showed that the C + P + CS was the most stable sample among the tested groups, which may be attributed to the following reasons: (a) the presence of high concentrations of chitosan in the aqueous phase promoted the production of smaller droplets because chitosan may form biopolymer layers at the oil-water interface as well as forming a homogeneous and dense gel network structure, effectively preventing the aggregation of water droplets; 20,26 (b) the presence of palm oil in the oil phase may have inhibited water droplet coalescence by forming a solid fat crystal network that inhibited droplet movement. 24…”

Section: Fabrication and Microstructure Of Pa-loaded W/o Emulsionsmentioning

confidence: 99%

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Encapsulation of propionic acid within the aqueous phase of water-in-oil emulsions: reduced thermal volatilization and enhanced gastrointestinal stability

et al. 2023

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Section: Fabrication and Microstructure Of Pa-loaded W/o Emulsionsmentioning

confidence: 81%

Section: Fabrication and Microstructure Of Pa-loaded W/o Emulsionsmentioning

confidence: 99%

Encapsulation of propionic acid within the aqueous phase of water-in-oil emulsions: reduced thermal volatilization and enhanced gastrointestinal stability

et al. 2023

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“…However, stabilization of w/o emulsions by fat crystals and their in vitro behavior was published. Fat crystals are often considered as PPs [ 149 ]. The schema of the desirable behavior of w/o/w PMEs is shown in Figure 4 .…”

Section: Potential Application Of Pmes In Food Systemsmentioning

confidence: 99%

The Potential Application of Pickering Multiple Emulsions in Food

Klojdová

Stathopoulos

2022

Foods

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Emulsions stabilized by adsorbed particles—Pickering particles (PPs) instead of surfactants and emulsifiers are called Pickering emulsions. Here, we review the possible uses of Pickering multiple emulsions (PMEs) in the food industry. Food-grade PMEs are very complex systems with high potential for application in food technology. They can be prepared by traditional two-step emulsification processes but also using complex techniques, e.g., microfluidic devices. Compared to those stabilized with an emulsifier, PMEs provide more benefits such as lower susceptibility to coalescence, possible encapsulation of functional compounds in PMEs or even PPs with controlled release, etc. Additionally, the PPs can be made from food-grade by-products. Naturally, w/o/w emulsions in the Pickering form can also provide benefits such as fat reduction by partial replacement of fat phase with internal water phase and encapsulation of sensitive compounds in the internal water phase. A possible advanced type of PMEs may be stabilized by Janus particles, which can change their physicochemical properties and control properties of the whole emulsion systems. These emulsions have big potential as biosensors. In this paper, recent advances in the application of PPs in food emulsions are highlighted with emphasis on the potential application in food-grade PMEs.

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“…Fat crystallization offers a wide range of physicochemical and sensorial properties to fat continuous systems, resulting from the complex interplay of the nanostructure of fat crystals, their spatial arrangement, and the intrinsic microstructure they provide. [ 1–4 ] Due to the ever‐growing demands of health awareness and growing concerns regarding the sustainability of solid fats, there has been a burgeoning interest in reducing fat content in various food and soft material applications. [ 5 ] However, any modifications aimed at reducing fat can have adverse effects on the microstructure, leading to undesirable functional, textural, and mouthfeel properties.…”

Section: Introductionmentioning

confidence: 99%

“…This is because surfactants can modify the surface properties of crystals; furthermore, surfactants can also inhibit or promote nucleation and crystallization, modifying the size and shape of the crystals formed. [ 20,19,2 ]…”

Section: Introductionmentioning

confidence: 99%

Pickering Water‐in‐Oil Emulsions Stabilized Solely by Fat Crystals

Tenorio‐Garcia

Araiza‐Calahorra

Rappolt

et al. 2023

Adv Materials Inter

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Water‐in‐oil (W/O) emulsions have attracted heightened attention because of the ever‐increasing interest in using non‐calorific water to replace calorie‐dense fat in food. However, designing clean‐label and ultra‐stable W/O emulsions is a longstanding challenge in colloid science. Herein, a novel, facile approach is introduced to designing cocoa butter (CB)‐based crystals to stabilize Pickering W/O emulsions. Results using a combination of small‐ and wide‐angle X‐ray scattering and microscopy across length scales reveal that the fat crystals formed in an oleogel of CB with vegetable oil offer high stability to water droplets (up to 60% (v/v)) against coalescence and phase inversion, over storage for 7 months. Such extraordinary stability is attributed to the nanoplatelet‐like CB crystals of βV polymorph located at the water–oil interface and to the inter‐droplet fat crystal network formation, interlocking the water droplets. The increment in water volume fraction endows gel‐like properties with the water droplets acting as “active fillers.” These newly designed Pickering W/O emulsions stabilized solely by fat crystals with unusual rigidity offer great promise for fabricating advanced functional materials in food, pharmaceutics, and cosmetic applications, where long‐term stabilization of water droplets using sustainable particles is a necessity.

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Fat crystal-stabilized water-in-oil emulsion breakdown and marker release during in vitro digestion

Cited by 7 publications

References 32 publications

Encapsulation of propionic acid within the aqueous phase of water-in-oil emulsions: reduced thermal volatilization and enhanced gastrointestinal stability

Encapsulation of propionic acid within the aqueous phase of water-in-oil emulsions: reduced thermal volatilization and enhanced gastrointestinal stability

The Potential Application of Pickering Multiple Emulsions in Food

Pickering Water‐in‐Oil Emulsions Stabilized Solely by Fat Crystals

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