Lycopene-loaded bilayer emulsions stabilized by whey protein isolate and chitosan

Lv, Peifeng; Wang, Di; Liang, Rong; Liu, Jiasheng; Li, Jingshu; Gao, Yanxiang; Zhang, Jingbo; Yuan, Fang

doi:10.1016/j.lwt.2021.112122

Cited by 28 publications

(7 citation statements)

References 33 publications

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“…The droplet size of multilayer emulsion also increased with increasing NaCl concentration. This effect can be attributed to the ability of the counter‐ions in NaCl to screen the electrostatic repulsive forces acting between the lipid droplets (Lv et al, 2021 ). At relatively low ionic strengths, the electrostatic and steric repulsion are sufficiently strong.…”

Section: Results and Analysismentioning

confidence: 99%

“…Lv et al studied lycopene oil solution (0.8 wt%) as oil phase, whey protein isolate (WPI) solution (0.6 wt%) as first layer, and chitosan solution (0–1.50 wt%) as second layer; lycopene‐loaded double‐layer emulsion was prepared. The result proved that the bilayer emulsion could provide better protection for lycopene encapsulated than the WPI monolayer emulsion (Lv et al, 2021 ).…”

Section: Introductionmentioning

confidence: 88%

“…Lv et al studied lycopene oil solution (0.8 wt%) as oil phase, whey protein isolate (WPI) solution (0.6 wt%) as first layer, and chitosan solution (0-1.50 wt%) as second layer; lycopene-loaded double-layer emulsion was prepared. The result proved that the bilayer emulsion could provide better protection for lycopene encapsulated than the WPI monolayer emulsion (Lv et al, 2021). Double-layer emulsion is a kind of multilayer emulsion, which is formed by layer-by-layer electrostatic self-assembly technology; the two interface layers can be formed on the surface of emulsion droplets by electrostatic adsorption or covalently binding of biopolymers such as protein, polysaccharide, or small molecular surfactant such as phospholipids and Tween .…”

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confidence: 98%

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Modulation of physicochemical properties of lipid droplets using soy protein isolate and lactoferrin interfacial coatings

Zhang,

Du,

2023

Food Science & Nutrition

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In order to improve the physicochemical stability of soy protein isolate (SPI) emulsion, lactoferrin (LF) was used to modify the interface layer. The stable multilayer emulsion can be formed when the content of lactoferrin is 0.5% at pH 5. The emulsion with good stability was at pH 3–7, and it was also stable to temperature change. The FFAs release of SPI emulsion and LF‐SPI emulsion was 103.9% and 103.7%, respectively. The results showed that the lactoferrin layer did not hinder the digestion of oil and the bioaccessibility of carotenoids, but lactoferrin layer improved the physicochemical stability of SPI emulsions. This work provides information valuable in the design of emulsion formulations for applications in the food, pharmaceutical, and personal care industries.

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Section: Results and Analysismentioning

confidence: 99%

Section: Introductionmentioning

confidence: 88%

mentioning

confidence: 98%

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Modulation of physicochemical properties of lipid droplets using soy protein isolate and lactoferrin interfacial coatings

Zhang,

Du,

2023

Food Science & Nutrition

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“…(3) The structuring agent mainly refers to the material unable to adsorb onto interface but rather relies on matrix formation, which enhance the 3D reticular structure in the bulk, which are advantageous to bridge, connect, and immobilization the different droplets more compactly. According to their action mechanism, the emulsifying stabilizers can be divided into traditional emulsifiers (mainly relying on good amphiphilic properties) (such as surfactant, mixed emulsifier, conjugated emulsifier, and multi-layer emulsifier) ( Figure 4 A–D) [ 17 , 20 , 21 , 24 ]; Pickering-type emulsifiers (mainly relying on the partial wettability of particles and relatively structural integrity to achieve the irreversible interface adsorption) (such as micro/nanoparticles, which can exist in various forms, e.g., fibers, spherical, microgels, nanogels fibrils, and hollow nanoparticles) ( Figure 4 E–I) [ 13 , 33 , 35 , 39 , 43 , 44 , 53 ]; and structural agents ( Figure 4 J). Moreover, irrespective of their type, emulsifying stabilizers should exhibit appropriate particle sizes, morphological characteristics, and amphiphilicity to ensure that they stabilize the internal phase and help to preserve its structural stability in the continuous phase [ 4 ].…”

Section: Applications On the Interface Structure Scalementioning

confidence: 99%

Progress in the Application of Food-Grade Emulsions

Jie

Chen

2022

Foods

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The detailed investigation of food-grade emulsions, which possess considerable structural and functional advantages, remains ongoing to enhance our understanding of these dispersion systems and to expand their application scope. This work reviews the applications of food-grade emulsions on the dispersed phase, interface structure, and macroscopic scales; further, it discusses the corresponding factors of influence, the selection and design of food dispersion systems, and the expansion of their application scope. Specifically, applications on the dispersed-phase scale mainly include delivery by soft matter carriers and auxiliary extraction/separation, while applications on the scale of the interface structure involve biphasic systems for enzymatic catalysis and systems that can influence substance digestion/absorption, washing, and disinfection. Future research on these scales should therefore focus on surface-active substances, real interface structure compositions, and the design of interface layers with antioxidant properties. By contrast, applications on the macroscopic scale mainly include the design of soft materials for structured food, in addition to various material applications and other emerging uses. In this case, future research should focus on the interactions between emulsion systems and food ingredients, the effects of food process engineering, safety, nutrition, and metabolism. Considering the ongoing research in this field, we believe that this review will be useful for researchers aiming to explore the applications of food-grade emulsions.

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“…7 Lv et al successfully designed a nontraditional whey protein isolate-chitosan double-layer emulsion, which proved that oil-soluble and water-soluble antioxidants could enhance the stability of lycopene in double-layer emulsions. 8 However, the limitations of this system include accumulation during digestion in the human stomach, poor adaptability to the extremely acidic environment of the gastric tract, and very low stability, due to which the bioavailability of lycopene cannot be improved further. Hence there is an urgent need to establish a suitable acid-resistant lycopene delivery system to achieve the precise and sustained release of functional nutrients.…”

Section: Introductionmentioning

confidence: 99%

Stability and digestibility of encapsulated lycopene in different emulsion systems stabilized by acid‐modified soybean lipophilic protein

et al. 2022

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BACKGROUND Owing to the harsh acidic environment of the stomach, acid‐resistant emulsion products have wide‐ranging applications in the food industry. Herein, natural soybean lipophilic protein (LP) was used to establish coarse emulsions, nanoemulsions, emulsion gels, and high internal phase Pickering emulsions (HIPPE) under acidic conditions. Furthermore, the carrying characteristics of the acid‐resistant emulsion system with lycopene were explored. RESULTS Comparisons of particle sizes, potentials, microstructures, and rheology of the four carrier systems revealed that HIPPE has a single particle‐size distribution, the largest zeta potential, and an elastic gel‐like network structure. Comparison of encapsulation rates indicated that HIPPE had the best effect on encapsulating lycopene, reaching approximately 90%. The pH stability, storage stability, and simulated in vitro digestion experiments showed that the four emulsions that were stable under acidic conditions had good acid resistance. Among them, the acid‐induced LP‐stabilized HIPPE had the best storage stability and superior compatibility with the harsh acidic environment of the stomach, which not only achieved the purpose of delaying the release of lipids but also conferred better protection to lycopene in the gastric tract; moreover, it achieved the best bioavailability. CONCLUSION LP‐stabilized HIPPE has the best stability and can yield better absorption and utilization of lycopene by the body. The results of this study are helpful for the development of acid‐resistant functional emulsion foods that are conducive to the absorption of lycopene. © 2022 Society of Chemical Industry.

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Lycopene-loaded bilayer emulsions stabilized by whey protein isolate and chitosan

Cited by 28 publications

References 33 publications

Modulation of physicochemical properties of lipid droplets using soy protein isolate and lactoferrin interfacial coatings

Modulation of physicochemical properties of lipid droplets using soy protein isolate and lactoferrin interfacial coatings

Progress in the Application of Food-Grade Emulsions

Stability and digestibility of encapsulated lycopene in different emulsion systems stabilized by acid‐modified soybean lipophilic protein

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