Oil-in-water emulsions stabilized by chitin nanocrystal particles

Tzoumaki, Maria V.; Moschakis, Thomas; Kiosseoglou, V.; Βiliaderis, Costas G.

doi:10.1016/j.foodhyd.2011.02.008

Cited by 458 publications

(253 citation statements)

References 48 publications

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“…These have traditionally been made with non-food-grade particles, such as gold-protein conjugates (Rana et al, 2012) or inorganic minerals such as silicates (Kpogbemabou et al, 2014) or iron oxide (Qiao et al, 2012). However, successful Pickering emulsions have also been prepared using food-grade particles, such as starch-granules (Marku et al, 2012), fat crystals (Rousseau, 2013), rod-like chitin nanocrystals (Tzoumaki et al, 2011) and cellulose nanorods (Kalashnikova et al, 2013). For a good overview on the subject of Pickering emulsions in food, a recent review by Dickinson (2012b) is recommended.…”

Section: Stabilisation Of Food Emulsionsmentioning

confidence: 99%

The effect of filler particles on the texture of food gels

Dille

Draget

Hattrem

2015

Modifying Food Texture

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Section: Stabilisation Of Food Emulsionsmentioning

confidence: 99%

The effect of filler particles on the texture of food gels

Dille

Draget

Hattrem

2015

Modifying Food Texture

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“…Although a great many studies have been conducted on Pickering emulsions using traditional inorganic or synthetic particles, there is a relative paucity of literature on food-compatible particulate materials from natural edible sources, examples, include cellulose nanocrystals 22 , chitin nanocrystals 23 , modified starch 24 , soy protein nanoparticles 25 , flavonoid particles 26 , micellar casein coated nanoemulsion droplets 27 and whey protein microgels 28,29 . Soft solid particles such as whey protein microgels can be a particularly effective system to resist displacement by bile salts because soft solid particles deform during adsorption increasing the adsorption energies by orders of magnitude relative to rigid particles 30 .…”

Section: Introductionmentioning

confidence: 99%

In vitro digestion of Pickering emulsions stabilized by soft whey protein microgel particles: influence of thermal treatment

et al. 2016

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a Emulsions stabilized by soft whey protein microgel particles have gained research interest due to their combined advantages of biocompatibility and high degree of resistance to coalescence. We designed Pickering oil-in-water emulsions using whey protein microgels using a facile route of heat-set gel formation followed by mechanical shear and studied the influence of heat treatment on emulsions stabilized by these particles. The aim of this study was to compare the barrier properties of the microgel particles and heat-treated fused microgel particles at the oil-water interface in delaying the digestion of the emulsified lipids using an in vitro digestion model. A combination of transmission electron microscopy and surface coverage measurements revealed increased coverage of heat-treated microgel particles at the interface. The heatinduced microgel particle aggregation and, therefore, a fused network at the oil-water interface, was more beneficial to delay the rate of digestion in presence of pure lipase and bile salts as compared to that of intact whey protein microgel particles, as shown by measurements of zeta potential and free fatty acid release, plus theoretical calculations. However, simulated gastric digestion with pepsin impacted significantly on such barrier effects, due to the proteolysis of the particle network at the interface irrespective of the heat treatment, as visualized using sodium dodecyl sulfate polyacryl amide gel electrophoresis measurements.

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“…Starch particles (Marku, Wahlgren, Rayner, Sjöö, & Timgren, 2012;Tan, Xu, Liu, Li, Lu, & Wang, 2012), chitin nanocrystals (Tzoumaki, Moschakis, Kiosseoglou, & Biliaderis, 2011), polymergrafted cellulose nanocrystals (Zoppe, Venditti, & Rojas, 2012), chitosan nanoparticles (Wei, Wang, Zou, Liu, & Tong, 2012) and whey protein microgels (Destribats et al, 2014) are examples of bioparticles employed at Pickering emulsions preparation and stabilization. Being an amphiphilic and generally recognized as safe (GRAS) biomacromolecule, zein is of great potential for fabrication of particle emulsifiers with biocompatible and biodegradable characteristics.…”

Section: Introductionmentioning

confidence: 99%