Stability of pH-responsive Pickering emulsion stabilized by carboxymethyl starch/xanthan gum combinations

Cai, Xiaoqing; Wu, Yan; Du, Xiang; Xing, Xiaoyan; Zhu, Guilan

doi:10.1016/j.foodhyd.2020.106093

Cited by 70 publications

(18 citation statements)

References 39 publications

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“…The increase in the absolute value of the zeta-potentials of the emulsions stabilized by the two kinds of LF–EGCG conjugates should lead to a stronger electrostatic repulsion between the emulsifier-coated droplets, thereby reducing their tendency to aggregate [52] . In contrast, the decrease in the absolute value of the zeta-potentials of the emulsions stabilized by pure proteins or physical complexes would be expected to result in a decrease in the electrostatic repulsion between the emulsifier-coated droplets, thereby increasing their propensity to aggregate [53] . A discussion of the aggregation behavior of these systems is included in the following section.…”

Section: Resultsmentioning

confidence: 99%

Ultrasound-assisted preparation of lactoferrin-EGCG conjugates and their application in forming and stabilizing algae oil emulsions

Zhang

Yan

et al. 2022

Ultrasonics Sonochemistry

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Section: Resultsmentioning

confidence: 99%

Ultrasound-assisted preparation of lactoferrin-EGCG conjugates and their application in forming and stabilizing algae oil emulsions

Zhang

Yan

et al. 2022

Ultrasonics Sonochemistry

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“…This may be due to its ζ–potential value tending to 0, thereby leading to a sharp decrease in the electrostatic repulsion force between nanoparticles, which led to a decrease in the stability and dispersion of particles ( Figure 9 C). In addition, under strong acid conditions, the properties of CMS may be changed, which may also lead to particle aggregation [ 77 ]. With the increase in pH, it was found that the dispersion and stability of zein–RT–CMS nanoparticles remained at a good level (particle size < 550 nm, PDI < 0.45, ζ–potential absolute value > 25 mV).…”

Section: Resultsmentioning

confidence: 99%

Preparation and Characterization of Rutin–Loaded Zein–Carboxymethyl Starch Nanoparticles

Chen

McClements

et al. 2022

Foods

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In this work, rutin (RT)–loaded zein–carboxymethyl starch (CMS) nanoparticles were successfully prepared by the antisolvent precipitation method. The effect of CMS on composite nanoparticles at different concentrations was studied. When the ratio of zein–RT–CMS was 10:1:30, the encapsulation efficiency (EE) was the highest, reaching 73.5%. At this ratio, the size of the composite nanoparticles was 196.47 nm, and the PDI was 0.13, showing excellent dispersibility. The results of fluorescence spectroscopy, FTIR, XRD, and CD showed that electrostatic interaction, hydrogen bonding, and hydrophobic interaction were the main driving forces for the formation of nanoparticles. It can be seen from the FE–SEM images that the zein–RT–CMS nanoparticles were spherical. With the increase in the CMS concentration, the particles gradually embedded in the cross–linked network of CMS (10:1:50). After RT was loaded on zein–CMS nanoparticles, the thermal stability and pH stability of RT were improved. The results showed that zein–CMS was an excellent encapsulation material for bioactive substances.

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“…The preparation of multiple emulsions is also an important research direction, which should contribute to the design of multiple efficient delivery systems and is of great significance in terms of expanding the applied research based on the dispersed phase. In addition, environmentally responsive emulsion-based delivery systems [ 83 ] for the sustained and controlled (targeted or triggered) release of substances are of interest to improve the bioactivities and bioavailabilities of compounds such as drug molecules. As an example, in the encapsulation of curcumin by Pickering emulsion hydrogels stabilized by carboxymethyl chitosan–sodium alginate, the nanoparticles can control the release of the active substance (curcumin), thereby accelerating wound healing [ 84 ].…”

Section: Applications On the Dispersed-phase Scalementioning

confidence: 99%

Progress in the Application of Food-Grade Emulsions

Jie

Chen

2022

Foods

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The detailed investigation of food-grade emulsions, which possess considerable structural and functional advantages, remains ongoing to enhance our understanding of these dispersion systems and to expand their application scope. This work reviews the applications of food-grade emulsions on the dispersed phase, interface structure, and macroscopic scales; further, it discusses the corresponding factors of influence, the selection and design of food dispersion systems, and the expansion of their application scope. Specifically, applications on the dispersed-phase scale mainly include delivery by soft matter carriers and auxiliary extraction/separation, while applications on the scale of the interface structure involve biphasic systems for enzymatic catalysis and systems that can influence substance digestion/absorption, washing, and disinfection. Future research on these scales should therefore focus on surface-active substances, real interface structure compositions, and the design of interface layers with antioxidant properties. By contrast, applications on the macroscopic scale mainly include the design of soft materials for structured food, in addition to various material applications and other emerging uses. In this case, future research should focus on the interactions between emulsion systems and food ingredients, the effects of food process engineering, safety, nutrition, and metabolism. Considering the ongoing research in this field, we believe that this review will be useful for researchers aiming to explore the applications of food-grade emulsions.

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Stability of pH-responsive Pickering emulsion stabilized by carboxymethyl starch/xanthan gum combinations

Cited by 70 publications

References 39 publications

Ultrasound-assisted preparation of lactoferrin-EGCG conjugates and their application in forming and stabilizing algae oil emulsions

Ultrasound-assisted preparation of lactoferrin-EGCG conjugates and their application in forming and stabilizing algae oil emulsions

Preparation and Characterization of Rutin–Loaded Zein–Carboxymethyl Starch Nanoparticles

Progress in the Application of Food-Grade Emulsions

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