Microgelation imparts emulsifying ability to surface-inactive polysaccharides—bottom-up vs top-down approaches

Ishii, Toya; Matsumiya, Kentaro; Aoshima, Mai; Matsumura, Yukihiko

doi:10.1038/s41538-018-0023-7

Cited by 49 publications

(18 citation statements)

References 40 publications

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“…In their microgelled, colloidal form, both agar and Curdlan could stabilize Pickering emulsions containing soybean oil, with controllable creaming properties dependent on the processing conditions. The mild top-down approach led to higher creaming index (20%) for agar, whereas the bottom-up approach led to 40% of creaming index in the case of Curdlan …”

Section: Sol–gel Behavior and Processingmentioning

confidence: 97%

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Deconstruction and Reassembly of Renewable Polymers and Biocolloids into Next Generation Structured Materials

et al. 2021

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This review considers the most recent developments in supramolecular and supraparticle structures obtained from natural, renewable biopolymers as well as their disassembly and reassembly into engineered materials. We introduce the main interactions that control bottom-up synthesis and top-down design at different length scales, highlighting the promise of natural biopolymers and associated building blocks. The latter have become main actors in the recent surge of the scientific and patent literature related to the subject. Such developments make prominent use of multicomponent and hierarchical polymeric assemblies and structures that contain polysaccharides (cellulose, chitin, and others), polyphenols (lignins, tannins), and proteins (soy, whey, silk, and other proteins). We offer a comprehensive discussion about the interactions that exist in their native architectures (including multicomponent and composite forms), the chemical modification of polysaccharides and their deconstruction into high axial aspect nanofibers and nanorods. We reflect on the availability and suitability of the latter types of building blocks to enable superstructures and colloidal associations. As far as processing, we describe the most relevant transitions, from the solution to the gel state and the routes that can be used to arrive to consolidated materials with prescribed properties. We highlight the implementation of supramolecular and superstructures in different technological fields that exploit the synergies exhibited by renewable polymers and biocolloids integrated in structured materials.

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Section: Sol–gel Behavior and Processingmentioning

confidence: 97%

“…The mild top-down approach led to higher creaming index (20%) for agar, whereas the bottom-up approach led to 40% of creaming index in the case of Curdlan. 669 …”

Section: Sol–gel Behavior and Processingmentioning

confidence: 99%

Deconstruction and Reassembly of Renewable Polymers and Biocolloids into Next Generation Structured Materials

et al. 2021

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“…Slower initial creaming rate was observed for agar MGs-stabilized emulsions when MGs were fabricated by the building-up method in comparison to MGs prepared by the breakingdown method. The opposite effect was found for the curdlan-based emulsions [34]. Besides the application of MGs as stabilizers for Pickering emulsions, the potential use of such materials in Pickering foams has also been proposed.…”

Section: Ngs and Mgs As Stabilizers In Edible Emulsionsmentioning

confidence: 99%

Current Advances of Polysaccharide-Based Nanogels and Microgels in Food and Biomedical Sciences

Papagiannopoulos

Sotiropoulos²

2022

Polymers

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Polysaccharides are natural polymers with hydrophilic, biocompatible and biodegradable characteristics and have many opportunities in the food and pharmaceutical sectors. This review focuses on the field of nano and microstructures whose internal structure is based on networked polysaccharide chains in 3D i.e., polysaccharide nanogels (NGs) and microgels (MGs). As it is observed the number of articles on NGs and MGs in peer reviewed scientific journals has been increasing over the last two decades. At the same time, the relative contribution of polysaccharides in this field is gaining place. This review focuses on the different applied methods for the fabrication of a variety of polysaccharide-based NGs and MGs and aims to highlight the recent advances on the subject and present their potentials and properties with regards to their integration in aspects of medicinal and food sciences. The presentation of the recent advances in the application of polysaccharide NGs and MGs is divided in materials with potential as emulsion stabilizers and materials with potential as carriers of bioactives. For applications in the medical sector the division is based on the fabrication processes and includes self-assembled, electrostatically complexed/ionically crosslinked and chemically crosslinked NGs and MGs. It is concluded that many advances are expected in the application of these polysaccharide-based materials and in particular as nutrient-loaded emulsion stabilizers, viscosity modifiers and co-assembled structures in combination with proteins.

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“…Emulsifying activity can be imparted via weakly surface-active polymers through microgel formation and/or ''trapping'' of certain structures through gelation. For example, in proteins a trapped, unfolded state may result in increased exposure of hydrophobic/hydrophilic groups and a higher surface activity (Ishii et al 2018;Murray 2019a;Zembyla et al 2020). Microgels change morphology upon adsorption from bulk solution to an interface (Geisel et al 2015) and can stretch out in order to reduce the interfacial energy.…”

Section: Size Morphology and Packing Of Microgels Interfacesmentioning

confidence: 99%

Advances in the use of microgels as emulsion stabilisers and as a strategy for cellulose functionalisation

2020

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Microgel particles have recently emerged as an alternative route to emulsion stabilisation. Classed as soft colloidal particles, their ability to swell to differing degrees in certain solvents and to rearrange once attached to an interface makes them highly suitable for systems requiring long-term stabilization, such as formulations in the food, agricultural, cosmetic and pharmaceutical industries. Microgels made with biocompatible polymers such as proteins and polysaccharides in particular offer an environmental advantage and currently form a very active area of research. Cellulose, being a natural, biodegradable polymer, is an attractive ingredient for gels and microgels. However, its use as a functional material is often somewhat hindered by its insolubility in water and most other organic solvents. Furthermore, the surface activity of cellulose has proven difficult to harness and therefore its ability to act as an emulsion stabiliser has been almost exclusively applied to oil-in-water (O/W) emulsions, with very few reports on its water in oil (W/O) activity. This review aims to summarise some of the recent progress made in the microgel field including their ability to act as emulsion stabilisers, with a focus on cellulose microgels (CMGs). A brief overview of cellulose processing is also given, describing the dissolution and reprecipitation routes used to functionalise cellulose without covalent modification and the potential for cellulose particles and CMGs to act as O/W and W/O emulsion stabilisers. Graphic abstract

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Microgelation imparts emulsifying ability to surface-inactive polysaccharides—bottom-up vs top-down approaches

Cited by 49 publications

References 40 publications

Deconstruction and Reassembly of Renewable Polymers and Biocolloids into Next Generation Structured Materials

Deconstruction and Reassembly of Renewable Polymers and Biocolloids into Next Generation Structured Materials

Current Advances of Polysaccharide-Based Nanogels and Microgels in Food and Biomedical Sciences

Advances in the use of microgels as emulsion stabilisers and as a strategy for cellulose functionalisation

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