Impact of surface deposition of lactoferrin on physical and chemical stability of omega-3 rich lipid droplets stabilised by caseinate

Multilayer Oil-in-Water Emulsions: Formation, Characteristics and Application as the Carriers for Lipophilic Bioactive Food Components – a Review

“…The found effects have been generally explained as follows: the formation of thick highly charged interfacial layers decreased the attractive (van der Waals) and increased (or prevented decrease) the repulsive (electrostatic or steric) colloidal interactions between multilayer-coated oil droplets thereby improving their stability to flocculation and coalescence [Guzey & McClements, 2007;Zeeb et al, 2011;Schmelz et al, 2011;McClements, 2012]. Regarding chemical stability, the increase of oxidative stability of ω-3 fatty acids has been demonstrated by: Gudipati et al [2010]; Lesmes et al [2010]; Serfert et al [2013] and others. Hou et al [2012] reported that multilayered membranes had a significant impact on the increase of β-carotene stability.…”

“…Depending on the affinity, nutraceuticals can be incorporated into the oil phase prior to homogenization or into one or more of the biopolymer layers surrounding oil droplets Lesmes et al, 2010]. Components trapped within the core of M-O/W emulsion could be released in response to a specific environmental triggers such as dilution, pH, ionic strength, temperature, or enzyme activity due to, e.g.…”

Synthesis, physicochemical properties, and health aspects of structured lipids: A review

“…Interfacial films formed by biopolymer-based emulsifiers can serve as a physical barrier against oxygens and prooxidants in the aqueous phase (Berton-Carabin et al, 2014). Increased emulsion oxidative stability has been reported when interfacial films are strengthened by crosslinking via highpressure homogenization or transglutaminase (Phoon, Paul, Burgner, San Martin-Gonzalez, & Narsimhan, 2014) and by forming multilayer films (Hermund et al, 2016;Lesmes, Sandra, Decker, & Mcclements, 2010). Moreover, the aqueous composition (for example, metal ions and oxygen) can be controlled to inhibit lipid oxidation.…”

Particle Characteristics and Their Impact on Physicochemical Properties of Delivery Systems

“…Studies have shown that multilayer emulsions can be used to encapsulate oil-soluble flavors (Benjamin et al 2012;Djordjevic et al 2007;Yang et al 2012), ω-3 fatty acids (Klinkesorn et al 2005a-c;Lesmes et al 2010;Lomova et al 2010), vitamin A (Szczepanowicz et al 2010), and carotenoids (Hou et al 2010;Szczepanowicz et al 2010). Studies have shown that multilayer emulsions can be used to encapsulate oil-soluble flavors (Benjamin et al 2012;Djordjevic et al 2007;Yang et al 2012), ω-3 fatty acids (Klinkesorn et al 2005a-c;Lesmes et al 2010;Lomova et al 2010), vitamin A (Szczepanowicz et al 2010), and carotenoids (Hou et al 2010;Szczepanowicz et al 2010).…”