Influence of interfacial properties on Ostwald ripening in crosslinked multilayered oil-in-water emulsions

Zeeb, Benjamin; Gibis, Monika; Fischer, Lutz; Weiß, Jochen

doi:10.1016/j.jcis.2012.07.054

Cited by 70 publications

(23 citation statements)

References 48 publications

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“…These results are similar to some extent to those of laccase-treated emulsions coated by proteins and sugar beet pectin, because the latter emulsions have crosslinked interface layers made up of ferulic acid, pectin, and proteins [ 61 , 62 ]. Previous studies have reported that the enzymatic crosslinking of polymer layers can improve storage stability and pH stability of contents in emulsions [ 61 , 62 ]. Besides this, their droplet size, size distribution, and zeta potential did not change remarkably, especially for BSA/GA-e (data not shown).…”

Section: Resultssupporting

confidence: 62%

Physicochemical Properties and Chemical Stability of β-Carotene Bilayer Emulsion Coated with Bovine Serum Albumin and Arabic Gum Compared to Monolayer Emulsions

Sheng

Zhang

et al. 2018

Molecules

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β-carotene is a lipophilic micronutrient that is considered beneficial to human health. However, there are some limitations in utilizing β-carotene in functional foods or dietary supplements currently because of its poor water dispersibility and chemical stability. A new type of β-carotene bilayer emulsion delivery system was prepared by a layer-by-layer electrostatic deposition technique, for which were chosen bovine serum albumin (BSA) as the inner emulsifier and Arabic gum (GA) as the outer emulsifier. The physicochemical properties of bilayer emulsions were mainly characterized by droplet size distribution, zeta potential, rheological behavior, Creaming Index (CI), and encapsulation ratio of β-carotene. Besides this, the effects of processing conditions (pH, thermal treatment, UV radiation, strong oxidant) and storage time on the chemical stability of bilayer emulsions were also evaluated. The bilayer emulsion had a small droplet size (221.27 ± 5.17 nm) and distribution (PDI = 0.23 ± 0.02), strong zeta potential (−30.37 ± 0.71 mV), good rheological behavior (with the highest viscosity that could reduce the possibility of flocculation) and physical stability (CI = 0), high β-carotene encapsulation ratio (94.35 ± 0.71%), and low interfacial tension (40.81 ± 0.86 mN/m). It also obtained better chemical stability under different environmental stresses when compared with monolayer emulsions studied, because it had a dense and thick bilayer structure.

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Section: Resultssupporting

confidence: 62%

Physicochemical Properties and Chemical Stability of β-Carotene Bilayer Emulsion Coated with Bovine Serum Albumin and Arabic Gum Compared to Monolayer Emulsions

Sheng

Zhang

et al. 2018

Molecules

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“…The anchor is located at the O/W interface, while carbohydrate side chains extend into the aqueous phase and help to stabilize the emulsion droplet by steric and viscous effects [15]. Moreover, sugar beet pectins were previously reported to form more porous membranes [16,17] that, in our study, might have allowed direct contact of the oppositely charged Pickering emulsifier and the partially uncovered oil droplet, promoting coalescence of droplets. Further studies are required to verify the above mentioned statement.…”

Section: Characterization Of the Untreated Combined Emulsionsmentioning

confidence: 62%

Cross-linking oppositely charged oil-in-water emulsions to enhance heteroaggregate stability

Maier

Oechsle

Weiß

2015

Colloids and Surfaces B: Biointerfaces

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“…Additionally, Zeeb et al . proposed that physical biopolymer‐crosslinking of interfaces may reduce the molecular transport of oil in the aqueous continuous phase in emulsions . It was also suggested that Ostwald ripening can be reduced by adding a thickening agent to the continuous phase to increase its viscosity or to form a gel.…”

Section: Introductionmentioning

confidence: 99%

Strategies for reducing Ostwald ripening phenomenon in nanoemulsions based on thyme essential oil

et al. 2019

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BACKGROUND: White thyme essential oil, which can be incorporated in clean-label and food emulsion-based products, is a natural antimicrobial agent. However, emulsions containing essential oils commonly undergo Ostwald ripening as the main destabilization process. The main objective of this work was to evaluate various strategies for the inhibition of Ostwald ripening so as to develop stable nanoemulsions containing white thyme essential oil as food preservative and Kolliphor EL as surfactant.RESULTS: In a first approach, the influence of the surfactant/dispersed phase ratio and the number of cycles through a microfluidizer on droplet size distribution was evaluated. Unfortunately, these emulsions underwent Ostwald ripening, which was demonstrated by the application of the Lifshitz-Slyozov-Wagner theory. In order to reduce this destabilization mechanism, two different techniques based on the modification of the formulation (addition of rosin gum or Aerosil COK84) were analysed using laser diffraction and multiple light scattering techniques. The addition of rosin gum inhibited the Ostwald ripening mechanism, but only partially. Conversely, the incorporation of Aerosil COK84 to the continuous phase led to a gel-like rheological behaviour which seemed to practically avoid Ostwald ripening. CONCLUSIONS: Aerosil particles cover the droplets and form a three-dimensional network suggesting a Pickering stabilization, which was confirmed using transmission electronic microscopy. The results confirmed the role of Aerosil COK84, not only as a thickener or gelling agent, but also as an Ostwald ripening inhibitor.

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Influence of interfacial properties on Ostwald ripening in crosslinked multilayered oil-in-water emulsions

Cited by 70 publications

References 48 publications

Physicochemical Properties and Chemical Stability of β-Carotene Bilayer Emulsion Coated with Bovine Serum Albumin and Arabic Gum Compared to Monolayer Emulsions

Physicochemical Properties and Chemical Stability of β-Carotene Bilayer Emulsion Coated with Bovine Serum Albumin and Arabic Gum Compared to Monolayer Emulsions

Cross-linking oppositely charged oil-in-water emulsions to enhance heteroaggregate stability

Strategies for reducing Ostwald ripening phenomenon in nanoemulsions based on thyme essential oil

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