Preparation of monodisperse O/W emulsions using a crude surface-active extract from argan by-products in microchannel emulsification

Taarji, Noamane; Vodo, Sekove; Bouhoute, Meryem; Khalid, Nauman; Hafidi, Abdellatif; Kobayashi, Isao; Neves, Marcos A.; Isoda, Hiroko; Nakajima, Mitsutoshi

doi:10.1016/j.colsurfa.2019.124050

Cited by 16 publications

(3 citation statements)

References 29 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…As the concentration was increased, however, the interfacial tension was significantly reduced until it reached 12–13 mN m –1 at 1% (w/w) and 7–8 mN m –1 at 10% (w/w). These values are in the range of previously evaluated extracts from sugar beet, ginseng, bagasse, and argan press-cake. − They are also in the same range of purified natural emulsifiers such as proteins, saponins, and phospholipids . The critical micellar concentrations (CMCs) of the different extracts were estimated to approximately 1% (w/w) by calculating the intersection of two extrapolated linear plots at low/medium (0.005–1%, w/w) and high (1–10%, w/w) extracts concentrations.…”

Section: Resultsmentioning

confidence: 82%

Emulsifying Performance of Crude Surface-Active Extracts from Liquorice Root (Glycyrrhiza Glabra)

Taarji

Bouhoute

Chafai

et al. 2021

ACS Food Sci. Technol.

Self Cite

View full text Add to dashboard Cite

The emulsifying performance of crude aqueous–ethanolic extracts from liquorice root (Glycyrrhiza glabra) (LREs) was investigated. Seventy five percent aqueous ethanol extract produced the most stable oil-in-water emulsions, with average volume mean droplet diameters of approximately 130 nm and monomodal size distributions. The extract contained 6.87% proteins, 7.99% saponins, and 6.72% polyphenols and reduced the interfacial tension from 25.3 to 12.0 mN m–1 at the soybean oil/water and soybean oil/extract (1%, w/w) interfaces, respectively. The emulsifying performance of LREs was not correlated, however, with their interfacial activity or surface-active composition. The water extract provided limited stability upon storage at 25 °C for 48 h, despite its important surface-activity and composition. This extract presented the highest electrical conductivity and the lowest ζ-potentials, indicating that electric screening of charges was occurring when it was used as an emulsifier. Our findings indicate that crude surface-active extracts can be used directly as emulsifiers, without further purification, provided that an accurate balance between emulsion stabilizing and destabilizing agents is achieved by extraction.

show abstract

Section: Resultsmentioning

confidence: 82%

Emulsifying Performance of Crude Surface-Active Extracts from Liquorice Root (Glycyrrhiza Glabra)

Taarji

Bouhoute

Chafai

et al. 2021

ACS Food Sci. Technol.

Self Cite

View full text Add to dashboard Cite

show abstract

“…The following supporting information can be downloaded at: https: //www.mdpi.com/article/10.3390/foods12183385/s1, Table S1: Commercial microfluidic devices used to generate emulsion droplets; Table S2: Technological approaches and properties of the delivery systems based on food-grade emulsions assembled by microfluidic techniques; Table S3: Trends in droplet-based microfluidics approaches for fabricating delivery systems based on emulsions. References [115,116,[123][124][125][126][127][128][129][130][131][132][133][134][135] are cited in Supplementary Materials.…”

Section: Supplementary Materialsmentioning

confidence: 99%

Droplet-Based Microfluidics as a Platform to Design Food-Grade Delivery Systems Based on the Entrapped Compound Type

Bianchi,

de la Torre,

Costa

2023

Foods

View full text Add to dashboard Cite

Microfluidic technology has emerged as a powerful tool for several applications, including chemistry, physics, biology, and engineering. Due to the laminar regime, droplet-based microfluidics enable the development of diverse delivery systems based on food-grade emulsions, such as multiple emulsions, microgels, microcapsules, solid lipid microparticles, and giant liposomes. Additionally, by precisely manipulating fluids on the low-energy-demand micrometer scale, it becomes possible to control the size, shape, and dispersity of generated droplets, which makes microfluidic emulsification an excellent approach for tailoring delivery system properties based on the nature of the entrapped compounds. Thus, this review points out the most current advances in droplet-based microfluidic processes, which successfully use food-grade emulsions to develop simple and complex delivery systems. In this context, we summarized the principles of droplet-based microfluidics, introducing the most common microdevice geometries, the materials used in the manufacture, and the forces involved in the different droplet-generation processes into the microchannels. Subsequently, the encapsulated compound type, classified as lipophilic or hydrophilic functional compounds, was used as a starting point to present current advances in delivery systems using food-grade emulsions and their assembly using microfluidic technologies. Finally, we discuss the limitations and perspectives of scale-up in droplet-based microfluidic approaches, including the challenges that have limited the transition of microfluidic processes from the lab-scale to the industrial-scale.

show abstract

“…Many natural emulsifiers have recently been used to prepare stable MC emulsions, and promising results have been obtained; for example, proteins, polysaccharides, phospholipids, and some plant extracts have been used to prepare MC emulsions ( 10 – 12 ). Food proteins are used as emulsifiers in a variety of industries because of their ability to facilitate emulsion formation and improve emulsion stability.…”

Section: Introductionmentioning

confidence: 99%

Enhancing the Formation and Stability of Oil-In-Water Emulsions Prepared by Microchannels Using Mixed Protein Emulsifiers

et al. 2022

Self Cite

View full text Add to dashboard Cite

Although natural emulsifiers often have many drawbacks when used alone, their emulsifying ability and stability can usually be improved unexpectedly when used in combination. In this study, monodisperse emulsions stabilized by combining two natural protein emulsifiers, i.e., whey protein isolate (WPI) and sodium caseinate (SC), in different proportions were prepared using microchannel (MC) emulsification. The influences of temperature, pH, ionic strength, and storage time on the microstructure and stability of the emulsions were examined. Analysis of the microstructure and droplet size distribution revealed that the WPI-, SC-, and mixed protein-stabilized emulsions exhibited uniform droplet distribution. The droplet size and ξ-potential of the MC emulsions stabilized by mixed protein emulsifiers were higher than those of the emulsions stabilized by WPI or SC separately. The emulsions stabilized by the two types of proteins and mixed emulsifiers had better stability under high salt concentrations than the synthetic emulsifier Tween 20. WPI-SC-stabilized emulsions were more resistant to high temperatures (70–90°C) and exhibited excellent stabilization than those stabilized by WPI and SC, which was attributed to the more sufficient coverage provided by the two types of protein emulsifier layers and better protein adsorption at the oil-water interface. These results indicate that WPI-SC is a potential stabilizer for MC emulsion requirements. This study provides a basis for the formulation of monodisperse and stable natural emulsion systems.

show abstract

Preparation of monodisperse O/W emulsions using a crude surface-active extract from argan by-products in microchannel emulsification

Cited by 16 publications

References 29 publications

Emulsifying Performance of Crude Surface-Active Extracts from Liquorice Root (Glycyrrhiza Glabra)

Emulsifying Performance of Crude Surface-Active Extracts from Liquorice Root (Glycyrrhiza Glabra)

Droplet-Based Microfluidics as a Platform to Design Food-Grade Delivery Systems Based on the Entrapped Compound Type

Enhancing the Formation and Stability of Oil-In-Water Emulsions Prepared by Microchannels Using Mixed Protein Emulsifiers

Contact Info

Product

Resources

About