Stabilizing the Oil-in-Water Emulsions Using the Mixtures of Dendrobium Officinale Polysaccharides and Gum Arabic or Propylene Glycol Alginate

Wang, Bo; Tian, Haiyan

doi:10.3390/molecules25030759

Cited by 41 publications

(29 citation statements)

References 66 publications

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“…The OPEO‐LSSG/LPSG emulsion had the smallest particle size (479.2 nm), while OPEO‐LSSG emulsion had the largest particle size (673.3 nm). This result agreed with those found by Wang, Tian, and Xiang (2020), who reported that emulsions prepared with compound polysaccharides exhibited smaller average particle sizes than polysaccharides individually.…”

Section: Resultssupporting

confidence: 93%

Nano‐encapsulation of orange peel essential oil in native gums ( Lepidium sativum and Lepidium perfoliatum ): Improving oxidative stability of soybean oil

Dehghan

Kenari

Amiri

2020

J. Food Process. Preserv.

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Soybean oil is an essential ingredient for cooking (Yu et al., 2019), which still has the largest share of vegetable oil production around the world. Due to high levels of polyunsaturated fatty acids including linoleic acid (C18:2) and linolenic acid (C18:3) the soybean oil has low oxidative stability. The oxidation reactions decrease the nutritional value, organoleptic quality, and the shelf life of the oils and fats (Lanna, José, Oliveira, Barros, & Moreira, 2005). In addition, the formation of oxidized products such as free radicals can cause premature aging, heart disease, and cancer (Yassari & Yasari, 2013). The use of antioxidants is generally recognized as an efficient method to stabilize edible oils and prevent peroxide reactions (Ghaderi-Ghahfarokhi, Barzegar, Sahari, & Azizi, 2016). Utilization of synthetic antioxidants such as tert-butyl hydroquinone (TBHQ) to prevent lipid oxidation is a common method, but because of their possible adverse effects on health, the demand to utilize natural antioxidants has increased in recent years. Several studies have explored

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Section: Resultssupporting

confidence: 93%

Nano‐encapsulation of orange peel essential oil in native gums ( Lepidium sativum and Lepidium perfoliatum ): Improving oxidative stability of soybean oil

Dehghan

Kenari

Amiri

2020

J. Food Process. Preserv.

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“…The effects of five different incubation temperatures (25,30,35,40 and 45 • C) on MOE6-EPS production were tested at pH 7 with 180 rpm shaking for 7 days of incubation. This was followed by evaluating the effect of different incubation periods and were studied over an incubation time of 10 days at 180 rpm, 35 • C, and an initial pH of 7.…”

Section: Optimization For the Production Of Moe6-epsmentioning

confidence: 99%

“…Research efforts have been directed to the development of natural sources for emulsifiers and surfactants with higher degradability, lower toxicity and reasonable affordability [23]. Polysaccharides have been shown to form emulsions in addition to stabilizing mixtures [25,26]. A natural emulsifier of industrial importance is xanthan gum, which is produced from Xanthomonas campestris and is used in many pharmaceuticals such as creams and suspensions [27].…”

Section: Introductionmentioning

confidence: 99%

Bioremediation Potential of Streptomyces sp. MOE6 for Toxic Metals and Oil

et al. 2021

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Toxic metal contamination has serious effects on human health. Crude oil that may contain toxic metals and oil spills can further contaminate the environment and lead to increased exposure. This being the case, we chose to study the bio-production of inexpensive, environmentally safe materials for remediation. Streptomyces sp. MOE6 is a Gram-positive, filamentous bacterium from soil that produces an extracellular polysaccharide (MOE6-EPS). A one-factor-at-a-time experiments showed that the maximum production of MOE6-EPS was achieved at 35 °C, pH 6, after nine days of incubation with soluble starch and yeast extract as carbon sources and the latter as the nitrogen source. We demonstrated that MOE6-EPS has the capacity to remove toxic metals such as Co(II), Cr(VI), Cu(II) and U(VI) and from solution either by chelation and/or reduction. Additionally, the bacterium was found to produce siderophores, which contribute to the removal of metals, specifically Fe(III). Additionally, purified MOE6-EPS showed emulsifying activities against various hydrophobic substances, including olive oil, corn oil, benzene, toluene and engine oil. These results indicate that EPS from Streptomyces sp. MOE6 may be useful to sequester toxic metals and oil in contaminated environments.

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“…This inding showed that the gelatin in combination with span could be used as emulsi iers to provide better electrostatic repulsion between emulsion droplets. (Wang et al, 2020).…”

Section: Zeta Potentialmentioning

confidence: 99%

Influence of the span 80/Gelatin B combination on the formulation and stabilization of Argan oil-in-water emulsions

Fahry¹,

Alaoui²,

Rahali³

et al. 2020

ijrps

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The present study aims to evaluate the effect of the combination of a linear protein: Gelatin type B and an oil-soluble emulsifier Span 80 (sorbitan monooleate) in the stabilization of argan oil-in-water emulsions. For this purpose, the emulsifiying properties of Gelatin itself with Argan oil as lipid phase were investigated first, by preparing oil-in-water (O/W) emulsions containing 10 wt%. Argan oil and varying Gelatin concentrations (0.5-2 % w/w), we have also formulated Argan O/W emulsions by span 80 alone at levels ranging from 1 to 6 wt%. Subsequentely, we explored the influence of the simultaneous application of the Span 80 and the gelatine on the stability properties and on the droplets size of Argan O/W emulsions, using different mixtures of the two emulsifiers. We compared the stability properties (flocculation, creaming, and phase separation) of argan O/W emulsions prepared with type B gelatine as the only emulsifier with those of emulsions prepared with span 80 and mixture of gelatin/Span. For stable emulsions, our analysis was completed with measurement of droplets size and Zeta Potential. Finally, all of the experimental results and the storage time showed that the emulsions prepared by 10 wt% argan oil and 2 (w/w) % Gelatin+ 3 wt% Span 80 were the most stable with optimum conditions for minimal creaming, small droplets size (size <1µm) and high net droplet charge (absolute value of ZP > 23). The presence of span 80 in coexistence with gelatin, even in small quantitiees, has a profound influence on the stability of the argan O/W emulsions.

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Stabilizing the Oil-in-Water Emulsions Using the Mixtures of Dendrobium Officinale Polysaccharides and Gum Arabic or Propylene Glycol Alginate

Cited by 41 publications

References 66 publications

Nano‐encapsulation of orange peel essential oil in native gums ( Lepidium sativum and Lepidium perfoliatum ): Improving oxidative stability of soybean oil

Nano‐encapsulation of orange peel essential oil in native gums ( Lepidium sativum and Lepidium perfoliatum ): Improving oxidative stability of soybean oil

Bioremediation Potential of Streptomyces sp. MOE6 for Toxic Metals and Oil

Influence of the span 80/Gelatin B combination on the formulation and stabilization of Argan oil-in-water emulsions

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