Iron Encapsulation in Water‐in‐Oil Emulsions: Effect of Ferrous Sulfate Concentration and Fat Crystal Formation on Oxidative Stability

Prichapan, Nattapong; McClements, David Julian; Klinkesorn, Utai

doi:10.1111/1750-3841.14034

Cited by 36 publications

(22 citation statements)

References 48 publications

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“…It has been found that the stability of W/O emulsions can be improved by adding proper concentration of inorganic salt (for example, CaCl 2 , NaCl, MgCl 2 , and MgSO 4 ) in the aqueous phase (Koroleva & Yurtov, 2003;Márquez et al, 2010;Zhu, Zhao, et al, 2017). Researchers have investigated the composition, structure, and physical properties of the W/O Act as potent pro-oxidants to decrease the oxidative stability Prichapan et al (2018) emulsions with added inorganic salt. There are three main ways whereby salts can act to protect the W/O emulsions against coalescence and sedimentation.…”

Section: Inorganic Saltmentioning

confidence: 99%

“…Dridi, Essafi, Gargouri, Leal-Calderon, and Cansell (2016) reported that the encapsulation of iron within the aqueous droplets promoted lipid oxidation, and the oxidation rate of W/O emulsion was stabilized by PGPR and glycerol monostearate (GMS). Conversely, it has been found that an increase in the ferrous sulfate concentration led to a decrease in oxidative stability of W/O emulsions stabilized by rice bran stearin, due to the fact that transition metals are potent pro-oxidants (Prichapan, McClements, & Klinkesorn, 2018). The controversial role of inorganic salt in oxidative stability of W/O emulsions may be due to the difference in interfacial composition.…”

Section: Alteration Of Oxidative Stability Of W/o Emulsionsmentioning

confidence: 99%

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Review on the Stability Mechanism and Application of Water‐in‐Oil Emulsions Encapsulating Various Additives

Zhu

Pan

Jia

et al. 2019

Comp Rev Food Sci Food Safe

130

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Water‐in‐oil (W/O) emulsions can be used to encapsulate and control the release of bioactive compounds for nutrition fortification in fat‐based food products. However, long‐term stabilization of W/O emulsions remains a challenging task in food science and thereby limits their potential application in the food industry. To develop high‐quality emulsion‐based food products, it is essential to better understand the factors that affect the emulsions’ stability. In real food system, the stability situation of W/O emulsions is more complicated by the fact that various additives are contained in the products, such as NaCl, sugar, and other large molecular additives. The potential stability issues of W/O emulsions caused by these encapsulated additives are a current concern, and special attention should be given to the relevant theoretical knowledge. This article presents several commonly used methods for the preparation of W/O emulsions, and the roles of different additives (water‐ and oil‐soluble types) in stabilizing W/O emulsions are mainly discussed and illustrated to gain new insights into the stability mechanism of emulsion systems. In addition, the review provides a comprehensive and state‐of‐art overview of the potential applications of W/O emulsions in food systems, for example, as fat replacers, controlled‐release platforms of nutrients, and delivery carrier systems of water‐soluble bioactive compounds. The information may be useful for optimizing the formulation of W/O emulsions for utilization in commercial functional food products.

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Section: Inorganic Saltmentioning

confidence: 99%

Section: Alteration Of Oxidative Stability Of W/o Emulsionsmentioning

confidence: 99%

Review on the Stability Mechanism and Application of Water‐in‐Oil Emulsions Encapsulating Various Additives

Zhu

Pan

Jia

et al. 2019

Comp Rev Food Sci Food Safe

130

View full text Add to dashboard Cite

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“…Double emulsions combine a high encapsulation efficiency potential with the ability to mask undesirable tastes in a simple, low‐cost method . Only a few studies have focused on encapsulating iron within water‐in‐oil (W/O) emulsions and within double emulsions . Although these studies have shown that double emulsions are suitable to encapsulate iron with a high and stable encapsulation efficiency (EE), and in amounts that are relevant to food fortification, they have also pointed out that the presence of iron in water droplets dispersed in oil largely favours lipid oxidation, which was to be expected due to the strong pro‐oxidant activity of iron …”

Section: Introductionmentioning

confidence: 99%

“…Although attempts have been made at mitigating the pro‐oxidant effect of encapsulated iron in such W/O or double emulsions, for example by increasing the solid fat content of the lipid phase, the effect of other potentially determining factors, such as the water droplet size, remains unexplored. The contact area between oil and iron‐loaded inner droplets in double emulsions is probably a factor that can affect lipid oxidation, and directly depends on the inner droplet size.…”

Section: Introductionmentioning

confidence: 99%

“…[7][8][9][10][11] Although these studies have shown that double emulsions are suitable to encapsulate iron with a high and stable encapsulation efficiency (EE), and in amounts that are relevant to food fortification, they have also pointed out that the presence of iron in water droplets dispersed in oil largely favours lipid oxidation, which was to be expected due to the strong pro-oxidant activity of iron. [12][13][14] Although attempts have been made at mitigating the pro-oxidant effect of encapsulated iron in such W/O or double emulsions, for example by increasing the solid fat content of the lipid phase, 5 the effect of other potentially determining factors, such as the water droplet size, remains unexplored. The contact area between oil and iron-loaded inner droplets in double emulsions is probably a factor that can affect lipid oxidation, and directly depends on the inner droplet size.…”

Section: Introductionmentioning

confidence: 99%

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Double emulsions for iron encapsulation: is a high concentration of lipophilic emulsifier ideal for physical and chemical stability?

2019

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BACKGROUND Worldwide iron deficiency in diets has led to a growing interest in the development of food‐compatible encapsulation systems for soluble iron, which are able to prevent iron's undesirable off‐taste and pro‐oxidant activity. Here, we explore the use of double emulsions for this purpose, and in particular, how the lipophilic emulsifier (polyglycerol polyricinoleate, PGPR) concentration influences the physicochemical stability of water‐in‐oil‐in‐water (W 1 /O/W 2 ) double emulsions containing ferrous sulphate in the inner water droplets. Double emulsions were prepared with sunflower oil containing 10 to 70 g kg −1 PGPR in the oil phase, and were monitored for droplet size distribution, morphology, encapsulation efficiency (EE) and oxidative stability over time. RESULTS Fresh double emulsions showed an initial EE higher than 88%, but EE decreased upon storage, which occurred particularly fast and to a high extent in the emulsions prepared with low PGPR concentrations. All double emulsions underwent lipid oxidation, in particular those with the highest PGPR concentration, which could be due to the small inner droplet size and thus promoted contact between oil and the internal water phase. CONCLUSION These results show that a too high PGPR concentration is not needed, and sometimes even adverse, when developing double emulsions as iron encapsulation systems. © 2019 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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Emblicanin Rich Emblica officinalis Encapsulated Double Emulsion and its Antioxidant Stability during Storage

Chaudhary

Sabikhi

Hussain

et al. 2020

Euro J Lipid Sci & Tech

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Emblicanin rich water‐soluble extract of Emblica officinalis (EEO) is encapsulated in the inner phase of double emulsion (DE) by using emulsifiers in different phases at different concentrations. The effects of other variables like homogenization speed, salt and herbal concentration are also investigated on various phases of DE to obtain a stable matrix. Finally, optimized EEO encapsulated DE has 2% w/w NaCl and 50% w/w EEO in inner (W1) phase, 4% w/w polyglycerol polyricinoleate (PGPR) in middle oil‐phase and 2% w/w low‐methoxy‐pectin and reverse osmosis water in outer (W2) phase. Ultra‐Turrax high shear homogenizer is employed to prepare primary emulsion (W1/O) at 20 000 rpm and DE (W1/O in W2) at 12 000 rpm. The EEO encapsulated DE has been characterized for encapsulation efficiency (>90%), viscosity (0.715 ± 0.18 Pa s), sedimentation stability, zeta potential (−32.17 ±1.17 mV), and particle size. Light and confocal laser microscopy are used for elaborating the microscopic structure of EEO encapsulated DEs. DE has shown storage stability up to 42 days and protect antioxidant activities as compared to control (herbal extract was not encapsulated in the inner phase). The present study demonstrates that the optimized DE matrix can be used to protect the bioactive properties of EEO for its use in functional food formulation.

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Iron Encapsulation in Water‐in‐Oil Emulsions: Effect of Ferrous Sulfate Concentration and Fat Crystal Formation on Oxidative Stability

Cited by 36 publications

References 48 publications

Review on the Stability Mechanism and Application of Water‐in‐Oil Emulsions Encapsulating Various Additives

Review on the Stability Mechanism and Application of Water‐in‐Oil Emulsions Encapsulating Various Additives

Double emulsions for iron encapsulation: is a high concentration of lipophilic emulsifier ideal for physical and chemical stability?

Emblicanin Rich Emblica officinalis Encapsulated Double Emulsion and its Antioxidant Stability during Storage

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