Prevention of Ostwald ripening in orange oil emulsions: Impact of surfactant type and Ostwald ripening inhibitor type

Hong, Chi Rac; Choi, Soo Jung

doi:10.1016/j.lwt.2020.110180

Cited by 18 publications

(7 citation statements)

References 15 publications

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“…However, this type of oil offers a good alternative for preparing emulsions, which encapsulated some compounds with intermediate solubility in water and oil, as observed by Matos et al [49]. Several works were completed in the last decade in which different types of triglycerides are added to flavor oils to inhibit Ostwald ripening phenomena by McClements et al [50] and Park et al [51].…”

Section: Stabilitymentioning

confidence: 99%

Encapsulation of Pomegranate Peel Extract (Punica granatum L.) by Double Emulsions: Effect of the Encapsulation Method and Oil Phase

Sanhueza

García

Giménez

et al. 2022

Foods

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Pomegranate peel is an agro-industrial waste that can be used as source of punicalagin, a polyphenolic compound with several beneficial effects on health. Since, once extracted, punicalagin is prone to degradation, its encapsulation by double emulsions can be an alternative to protect the active compound and control its release. The aim of this investigation was to evaluate the feasibility of encapsulating pomegranate peel extract (PPE) in double emulsions using different types of oils (castor, soybean, sunflower, Miglyol and orange) in a ratio of 70:30 (oil:PPE) and emulsification methods (direct membrane emulsification and mechanical agitation), using polyglycerol polyricinoleate (PGPR) and Tween 80 as lipophilic and hydrophilic emulsifiers, respectively. Direct membrane emulsification (DME) led to more stable emulsions during storage. Droplet size, span values, morphology and encapsulation efficiency (EE) were better for double emulsions (DEs) prepared by DME than for mechanical agitation (MA). DEs formulated using Miglyol or sunflower oil as the oily phase could be considered as suitable food grade systems to encapsulate punicalagin with concentrations up to 11,000 mg/L of PPE.

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Section: Stabilitymentioning

confidence: 99%

Encapsulation of Pomegranate Peel Extract (Punica granatum L.) by Double Emulsions: Effect of the Encapsulation Method and Oil Phase

Sanhueza

García

Giménez

et al. 2022

Foods

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“…It occurs when oil molecules diffuse from small to large droplets across the aqueous phase, causing the larger droplets to consume the smaller ones [ 21 ]. It is demonstrated that adding highly hydrophobic molecules, such as triglycerides, can control the Ostwald ripening of emulsions prepared with oils that are not highly water soluble [ 22 ]. Regarding determining the influence of triglyceride, and fatty acid on the stability of the emulsions, SB (as it contains long-chain triglyceride (LCT)), and CP (as a medium-chain fatty acid (MCFA)), respectively, added in the disperse phase to prepare the emulsions.…”

Section: Resultsmentioning

confidence: 99%

Encapsulation of D-Limonene into O/W Nanoemulsions for Enhanced Stability

et al. 2023

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The present study aimed to investigate the physical stability in terms of (droplet size, pH, and ionic strength) and chemical stability in terms of (retention) of D-limonene (LM) in the nanoemulsions after emulsification as well as after storing them for 30 days under different temperatures (5 °C, 25 °C, and 50 °C). LM is a cyclic monoterpene and a major component extracted from citrus fruits. The modification of disperse phase with soybean oil (SB) and a nonionic emulsifier (Tween 80) was adequate to prepare stable LM-loaded nanoemulsions. LM blended with SB-loaded nanoemulsions were stable against droplet growth over pH (3–9) and ionic strength (0–500 mM NaCl). Regarding long-term storage, the prepared nanoemulsions demonstrated excellent physical stability with droplet size ranging from 120–130 nm during 30 days of storage at both 5 °C and 25 °C; however, oiling off started in the emulsions, which were stored at 50 °C from day 10. On the other hand, the retention of LM in the emulsions was significantly impacted by storage temperature. Nanoemulsions stored at 5 °C had the highest retention of 91%, while nanoemulsions stored at 25 °C had the lowest retention of 82%.

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“…Park et al reported that medium chain triglycerides had more potential as Ostwald ripening inhibitors in orange oil nanoemulsions compared with long chain triglycerides. The Ostwald ripening rate of nanoemulsions was delayed as the mole fraction of orange oil to triglycerides in the oil phase increased [ 18 , 25 ]. In the present study, the MW of trilaurin (main component in VCO) was greater than that of palmitin (main component in PMO), resulting in an increase in the mole fraction of AMO to VCO compared with AMO to PMO.…”

Section: Resultsmentioning

confidence: 99%

“…Crosslinking proteins, such as sodium caseinate and transglutaminase, at the oil–water interface prior to the emulsification process significantly reduced the ripening rate of alkane nanoemulsions during extended storage periods. Moreover, the incorporation of hydrophobic compounds with poor water solubility, such as Aerosil 200 [ 15 ], fixed oil [ 17 , 18 ], or rosin gum [ 15 ], in the internal phase delays Ostwald ripening [ 11 , 19 ]. Nonetheless, few studies have demonstrated the efficacy of Ostwald ripening inhibitors, such as fixed oil and polyethylene glycol (PEG 4000), on the formation and properties of nanoemulsions, particularly AMO nanoemulsions, using a PIT method.…”

Section: Introductionmentioning

confidence: 99%

Impact of Fixed Oil on Ostwald Ripening of Anti-Oral Cancer Nanoemulsions Loaded with Amomum kravanh Essential Oil

et al. 2022

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Recently, essential oil from Amomum kravanh (AMO) was reported to exert anti-oral cancer effects. Although it was more effective after being loaded into nanoemulsions, AMO without an Ostwald ripening inhibitor was unable to form stable nanoemulsions because of the Ostwald ripening phenomenon. In this study, we examined the influence of Ostwald ripening inhibitors, such as fixed oils and polyethylene glycol 4000 (PEG 4000), on nanoemulsion properties prepared by a phase inversion temperature method. Several fixed oils, including virgin coconut oil (VCO), palm oil (PMO), olive oil (OLO), and PEG 4000, were evaluated, and their Ostwald ripening inhibitory effects were compared. The results suggest that the type and ratio of AMO:fixed oils influence the formation and characteristics of nanoemulsions. PEG 4000 was unable to produce nanoemulsions; however, stable nanoemulsions with small droplet sizes were observed in preparations containing OLO and VCO at an AMO:fixed oil ratio of 80:20, which may be the result of specific molecular interactions among the components. Using an MTT assay, we demonstrated that the AMO:OLO (80:20) nanoemulsion produced the most significant cytotoxic effect on oral cancer cells with a percentage of 99.68 ± 0.56%. Furthermore, the AMO:OLO 80:20 nanoemulsion inhibits metastasis and induces oral cancer cell death through the intrinsic apoptosis pathway. In conclusion, AMO nanoemulsion with anti-oral cancer activity was successfully produced by varying the amount and type of fixed oils. In the future, this discovery may lead to the development of stable nanoemulsions employing additional volatile oils.

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Prevention of Ostwald ripening in orange oil emulsions: Impact of surfactant type and Ostwald ripening inhibitor type

Cited by 18 publications

References 15 publications

Encapsulation of Pomegranate Peel Extract (Punica granatum L.) by Double Emulsions: Effect of the Encapsulation Method and Oil Phase

Encapsulation of Pomegranate Peel Extract (Punica granatum L.) by Double Emulsions: Effect of the Encapsulation Method and Oil Phase

Encapsulation of D-Limonene into O/W Nanoemulsions for Enhanced Stability

Impact of Fixed Oil on Ostwald Ripening of Anti-Oral Cancer Nanoemulsions Loaded with Amomum kravanh Essential Oil

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