Impact of polysaccharide mixtures on the formation, stability and EGCG loading of water-in-oil high internal phase emulsions

Cheng, Ce; Gao, Hongxia; McClements, David Julian; Zeng, Huaying; Zou, Liqiang; Miao, Jinyu; Wu, Xiaolin; Tan, Jia‐Neng; Liang, Ruihong; Liu, Wei

doi:10.1016/j.foodchem.2021.131225

Cited by 26 publications

(13 citation statements)

References 39 publications

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“…This indicates that the oil phase gel can significantly slow down the digestion rate of lipids and realize the slow release of active ingredients. 26,44 In addition, there were also significant differences in the final FFA release of the above four groups of W/O emulsions. The FFA of 88.9 ± 9.4%, 91.8 ± 3.5%, 63.6 ± 3.6% and 57.4 ± 4.9% were observed in ordinary, aqueous gel, oil gel and biphasic gel W/O emulsions, respectively.…”

Section: Resultsmentioning

confidence: 94%

“…The gel properties and viscosity of the W/O emulsion were investigated using a dynamic shear rheometer (MCR302, Anton Paar, Germany) based on the previous method, and the samples were measured with a plate module equipped with a PP50 rotor. 26 The spacing between the two parallel plates was set to 0.5 mm, and the sample was evenly coated on the plate. Firstly, the linear viscoelastic region (LVR) of W/O emulsions was measured in the strain range of 0.01–10% by amplitude scanning.…”

Section: Methodsmentioning

confidence: 99%

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Improving the gastrointestinal activity of probiotics through encapsulation within biphasic gel water-in-oil emulsions

et al. 2022

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Section: Resultsmentioning

confidence: 94%

Section: Methodsmentioning

confidence: 99%

Improving the gastrointestinal activity of probiotics through encapsulation within biphasic gel water-in-oil emulsions

et al. 2022

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“…Water-in-oil (W/O) emulsions and nanoemulsions are widely used systems in foods, medicines, and cosmetics for the encapsulation and delivery of bioactive compounds [1][2][3]. W/O nanoemulsions consist of nanosized water droplets dispersed in an oil phase through the action of emulsifiers, which may appear transparent or translucent because of their narrow droplet size distribution [4].…”

Section: Introductionmentioning

confidence: 99%

Preparation of Water-in-Oil Nanoemulsions Loaded with Phenolic-Rich Olive Cake Extract Using Response Surface Methodology Approach

Niknam

Kashaninejad

Escudero

et al. 2022

Foods

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In this study, we aimed to prepare stable water-in-oil (W/O) nanoemulsions loaded with a phenolic-rich aqueous phase from olive cake extract by applying the response surface methodology and using two methods: rotor-stator mixing and ultrasonic homogenization. The optimal nanoemulsion formulation was 7.4% (w/w) of olive cake extract as the dispersed phase, and 11.2% (w/w) of a surfactant mixture of polyglycerol polyricinoleate (97%) and Tween 80 (3%) in Miglyol oil as the continuous phase. Optimum results were obtained by ultrasonication for 15 min at 20% amplitude, yielding W/O nanoemulsion droplets of 104.9 ± 6.7 nm in diameter and with a polydispersity index (PDI) of 0.156 ± 0.085. Furthermore, an optimal nanoemulsion with a droplet size of 105.8 ± 10.3 nm and a PDI of 0.255 ± 0.045 was prepared using a rotor-stator mixer for 10.1 min at 20,000 rpm. High levels of retention of antioxidant activity (90.2%) and phenolics (83.1–87.2%) were reached after 30 days of storage at room temperature. Both W/O nanoemulsions showed good physical stability during this storage period.

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“…Phospholipids are typically employed as surfactants in oil-in-water emulsions; however, in the stabilization of water-in-oil (W/O) emulsions their use is more limited due to instability issues [ 15 ]. This type of emulsion, in which water droplets are dispersed in oil, can be useful to provide semi-solid textures and to reduce fat and calorie content in certain fatty foods by increasing the dispersed phase volume fraction [ 16 ]. Several natural emulsifiers, including different lecithins, colloidal particles or polysaccharide blends have been proposed for partial or total replacement of polyglycerol poly-ricinoleate (PGPR), a commonly used synthetic surfactant in W/O emulsions [ 16 , 17 ].…”

Section: Introductionmentioning

confidence: 99%

“…This type of emulsion, in which water droplets are dispersed in oil, can be useful to provide semi-solid textures and to reduce fat and calorie content in certain fatty foods by increasing the dispersed phase volume fraction [ 16 ]. Several natural emulsifiers, including different lecithins, colloidal particles or polysaccharide blends have been proposed for partial or total replacement of polyglycerol poly-ricinoleate (PGPR), a commonly used synthetic surfactant in W/O emulsions [ 16 , 17 ]. Emulsifiers and natural antioxidants are critical factors in improving both the physical and oxidative stability of W/O emulsions, as the increased water/oil interface makes emulsions more prone to pro-oxidant attack [ 18 , 19 ].…”

Section: Introductionmentioning

confidence: 99%

Physical and Oxidative Water-in-Oil Emulsion Stability by the Addition of Liposomes from Shrimp Waste Oil with Antioxidant and Anti-Inflammatory Properties

et al. 2022

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Liposomes made of partially purified phospholipids (PL) from Argentine red shrimp waste oil were loaded with two antioxidant lipid co-extracts (hexane-soluble, Hx and acetone-soluble, Ac) to provide a higher content of omega-3 fatty acids. The physical properties of the liposomes were characterized by Transmission Electron Microscopy (TEM), Dynamic Light Scattering (DLS) and Differential Scanning Calorimetry (DSC). The antioxidant and anti-inflammatory activity of the lipid extracts and liposomal suspensions were evaluated in terms of Superoxide and ABTS radical scavenging capacities and TNF-α inhibition. Uni-lamellar spherical liposomes (z-average ≈ 145 nm) with strong negative ζ potential (≈ −67 mV) were obtained in all cases. The high content of neutral lipids in the Hx extract caused structural changes in the bilayer membrane and decreased entrapment efficiency regarding astaxanthin and EPA + DHA contents. The liposomes loaded with the Hx/Ac extracts showed higher antioxidant and anti-inflammatory activity compared with empty liposomes. The liposomal dispersions improved the physical and oxidative stability of water-in-oil emulsions as compared with the PL extract, inducing pronounced close packing of water droplets. The liposomes decreased hydroperoxide formation in freshly made emulsions and prevented thio-barbituric acid-reactive substances (TBARS) accumulation during chilled storage. Liposomes from shrimp waste could be valuable nanocarriers and stabilizers in functional food emulsions.

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Impact of polysaccharide mixtures on the formation, stability and EGCG loading of water-in-oil high internal phase emulsions

Cited by 26 publications

References 39 publications

Improving the gastrointestinal activity of probiotics through encapsulation within biphasic gel water-in-oil emulsions

Improving the gastrointestinal activity of probiotics through encapsulation within biphasic gel water-in-oil emulsions

Preparation of Water-in-Oil Nanoemulsions Loaded with Phenolic-Rich Olive Cake Extract Using Response Surface Methodology Approach

Physical and Oxidative Water-in-Oil Emulsion Stability by the Addition of Liposomes from Shrimp Waste Oil with Antioxidant and Anti-Inflammatory Properties

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