Microemulsions

Roohinejad, Shahin; Oey, Indrawati; Everett, David W.; Greiner, Ralf

doi:10.1002/9781119247159.ch9

Cited by 7 publications

(7 citation statements)

References 105 publications

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“…Based on prior studies, , the differences in ζ-potential values between nanocarriers emulsified with PS80 and SL can be attributed to their distinct surfactant properties. PS80 helps the stability of oil droplets using steric repulsion.…”

Section: Resultsmentioning

confidence: 99%

Encapsulation of Black Rice Bran Extract in a Stable Nanoemulsion: Effects of Thermal Treatment, Storage Conditions, and In Vitro Digestion

Saleh,

Salam,

Capanoglu

2024

ACS Omega

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This study aimed to improve the dispersibility of phenolic compounds from black rice bran through the encapsulation process within nanoemulsion. The study focused on assessing the stability of the nanoemulsions, which were prepared using a combination of surfactants with distinct hydrophilic−lipophilic balance (HLB) values and sunflower oil under different thermal treatments and storage conditions. The study revealed a significant correlation between the mixed surfactant HLB value and the nanoemulsions properties, including average particle size, polydispersity index (PDI), and ζ-potential. Specifically, an increase in the HLB value was associated with a decrease in the initial average particle size. The encapsulated polyphenols exhibited remarkable stability over a storage period of up to 30 days at different temperatures with no significant changes observed in particle size or PDI. The study also investigated the impact of different ionic strengths (0.2, 0.5, and 1.00 mol L −1 NaCl) on the physical stability and antioxidant black rice bran extract nanoemulsion, and the results revealed that adding NaCl influenced the particle size and surface charge of the nanoemulsions. Total phenolic content and DPPH results demonstrated a significant impact of salt concentration on antioxidant properties, with varying trends observed among the HLB formulations. Furthermore, the behavior of the encapsulated extracts during digestion was examined, and their antioxidant activity was evaluated.

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Section: Resultsmentioning

confidence: 99%

Encapsulation of Black Rice Bran Extract in a Stable Nanoemulsion: Effects of Thermal Treatment, Storage Conditions, and In Vitro Digestion

Saleh,

Salam,

Capanoglu

2024

ACS Omega

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“…A scale based on the hydrophilic-lipophilic balance (HLB) with arbitrary values between 1–20 is used to classify surfactants according to their relative affinity for the oil or aqueous phase. Specifically, a surfactant with oil-like character would show values close to 0, while those with higher affinity for water tend to get high values in HLB [ 31 , 33 ]. Sorbitan esters, commercially known as Span 20, 40, 60, and 80 [ 34 , 35 ], propylene glycol monolaurate [ 36 ], distilled monoglycerides [ 37 ], glyceryl monostearate [ 38 , 39 ], and lecithin [ 40 , 41 , 42 , 43 ] are the most used lipophilic emulsifiers by food industry.…”

Section: Emulsion Methods: Microencapsulation and Nanoencapsulatiomentioning

confidence: 99%

“…The EIP method is based on a change in the system composition. Starting from a primary emulsion, the dispersed phase concentration is changed, causing the surfactant to move towards that phase, generating the system inversion [ 33 ]. For example, for a primary W/O emulsion, water is added to the system to form an O/W nanoemulsion.…”

Section: Emulsion Methods: Microencapsulation and Nanoencapsulatiomentioning

confidence: 99%

Emulsions Incorporated in Polysaccharide-Based Active Coatings for Fresh and Minimally Processed Vegetables

Ramos

Mellinas

Solaberrieta

et al. 2021

Foods

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The consumption of minimally processed fresh vegetables has increased by the consumer’s demand of natural products without synthetic preservatives and colorants. These new consumption behaviors have prompted research on the combination of emulsion techniques and coatings that have traditionally been used by the food industries. This combination brings great potential for improving the quality of fresh-cut fruits and vegetables by allowing the incorporation of natural and multifunctional additives directly into food formulations. These antioxidant, antibacterial, and/or antifungal additives are usually encapsulated at the nano- or micro-scale for their stabilization and protection to make them available by food through the coating. These nano- or micro-emulsions are responsible for the release of the active agents to bring them into direct contact with food to protect it from possible organoleptic degradation. Keeping in mind the widespread applications of micro and nanoemulsions for preserving the quality and safety of fresh vegetables, this review reports the latest works based on emulsion techniques and polysaccharide-based coatings as carriers of active compounds. The technical challenges of micro and nanoemulsion techniques, the potential benefits and drawbacks of their use, the development of polysaccharide-based coatings with natural active additives are considered, since these systems can be used as alternatives to conventional coatings in food formulations.

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“…Niosomes are preferred over liposomes as they offer better mucosal permeability, sustained and site-specific release, higher stability and are cost-effective [ 320 ]. Niosomes promise higher chemical stability, simultaneous encapsulation of hydrophilic and hydrophobic bioactive compounds and reduced toxicity due to their nonionic nature [ 321 ]. They also resolve the issue coupled with liposomes such as challenges during sterilization, phospholipid purity and high costs [ 321 ].…”

Section: Delivery Systems For β-Carotenementioning

confidence: 99%

“…Niosomes promise higher chemical stability, simultaneous encapsulation of hydrophilic and hydrophobic bioactive compounds and reduced toxicity due to their nonionic nature [ 321 ]. They also resolve the issue coupled with liposomes such as challenges during sterilization, phospholipid purity and high costs [ 321 ]. In addition, the scale-up of nisomesare also simple, as they do not require any specific conditions, organic solvents and other precautions such as vacuum [ 284 , 309 , 322 , 323 , 324 ].…”

Section: Delivery Systems For β-Carotenementioning

confidence: 99%

Fate of β-Carotene within Loaded Delivery Systems in Food: State of Knowledge

et al. 2021

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Nanotechnology has opened new opportunities for delivering bioactive agents. Their physiochemical characteristics, i.e., small size, high surface area, unique composition, biocompatibility and biodegradability, make these nanomaterials an attractive tool for β-carotene delivery. Delivering β-carotene through nanoparticles does not only improve its bioavailability/bioaccumulation in target tissues, but also lessens its sensitivity against environmental factors during processing. Regardless of these benefits, nanocarriers have some limitations, such as variations in sensory quality, modification of the food matrix, increasing costs, as well as limited consumer acceptance and regulatory challenges. This research area has rapidly evolved, with a plethora of innovative nanoengineered materials now being in use, including micelles, nano/microemulsions, liposomes, niosomes, solidlipid nanoparticles, nanostructured lipids and nanostructured carriers. These nanodelivery systems make conventional delivery systems appear archaic and promise better solubilization, protection during processing, improved shelf-life, higher bioavailability as well as controlled and targeted release. This review provides information on the state of knowledge on β-carotene nanodelivery systems adopted for developing functional foods, depicting their classifications, compositions, preparation methods, challenges, release and absorption of β-carotene in the gastrointestinal tract (GIT) and possible risks and future prospects.

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Microemulsions

Cited by 7 publications

References 105 publications

Encapsulation of Black Rice Bran Extract in a Stable Nanoemulsion: Effects of Thermal Treatment, Storage Conditions, and In Vitro Digestion

Encapsulation of Black Rice Bran Extract in a Stable Nanoemulsion: Effects of Thermal Treatment, Storage Conditions, and In Vitro Digestion

Emulsions Incorporated in Polysaccharide-Based Active Coatings for Fresh and Minimally Processed Vegetables

Fate of β-Carotene within Loaded Delivery Systems in Food: State of Knowledge

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