Tailor it up! How we are rolling towards designing the functionality of emulsions in the mouth and gastrointestinal tract

Troise, Antonio Dario; Fogliano, Vincenzo; Madadlou, Ashkan

doi:10.1016/j.cofs.2020.06.002

Cited by 7 publications

(2 citation statements)

References 44 publications

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“…However, the widespread use of o/w emulsions as delivery systems is hindered by their low physicochemical stability. The encapsulation of lipophilic substances intended for oral administration in oil droplets provides protection against the harsh environment of the gastrointestinal tract (e.g., pH and digestive enzymes) and enables the efficient introduction of bioactive agents into the body through targeted release based on digestibility modulation ( 2 , 4 , 5 ). The physical stability of oil droplets and their susceptibility to enzymatic degradation in the gastrointestinal tract are determined by their interfacial properties.…”

Section: Introductionmentioning

confidence: 99%

High-purity 1,2-dimyristoyl-sn-glycero-3-phosphocholine: synthesis and emulsifying performance evaluation

Kim,

Park,

et al. 2024

Front. Nutr.

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Introduction1,2-Dimyristoyl-sn-glycero-3-phosphocholine (DMPC) is a promising emulsifier for bioactive delivery systems, but its industrial applications are limited by the lack of cost-effective and scalable synthetic routes. The purpose of this study was to economically produce high-purity DMPC by replacing commonly used column chromatography methods and to evaluate the emulsifying performance.MethodsDMPC was synthesized from sn-glycero-3-phosphocholine using Steglich esterification followed by sequential recrystallization from ethyl acetate and acetone. The structure of DMPC was identified and its purity was confirmed using various spectroscopy and chromatography techniques. The emulsifying performance was evaluated by examining the effects of storage on the properties of o/w emulsions prepared using soybean oil with (i) soy PC, (ii) soy PC + DMPC (1:1, w/w), and (iii) DMPC as emulsifiers.ResultsThe chemical impurities formed during the synthesis of DMPC was removed, and its final purity was 96%, and the melt transition temperature was 37.6°C. No visible difference between the three emulsions (soy PC, soy PC+DMPC, and DMPC) was observed during two-week storage, and the DMPC-based emulsion was more stable than soy PC emulsion, showing smaller particle size distribution during 6 months.DiscussionThe highly pure DMPC was synthesized by an economical method, and DMPC-based emulsions demonstrated physicochemical stable, highlighting its potential for food and pharmaceutical industry-related applications. Our findings suggest that DMPC holds promise as an emulsifier with broad applications in the food industry.

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Section: Introductionmentioning

confidence: 99%

High-purity 1,2-dimyristoyl-sn-glycero-3-phosphocholine: synthesis and emulsifying performance evaluation

Kim,

Park,

et al. 2024

Front. Nutr.

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“…In this aspect, interfacial engineering of o/w emulsions gained increasing interest in recent years in the food science and technology field. Their interfacial initial properties often determine their physicochemical stability and/or susceptibility to enzymatic degradation in the gastrointestinal tract (Troise et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

In vitro gastric lipid digestion of emulsions with mixed emulsifiers: Correlation between lipolysis kinetics and interfacial characteristics

et al. 2022

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Potential applications of Pickering emulsions and high internal-phase emulsions (HIPEs) stabilized by starch particles

López‐Pedrouso

Lorenzo

Moreira

2022

Current Opinion in Food Science

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Tailor it up! How we are rolling towards designing the functionality of emulsions in the mouth and gastrointestinal tract

Cited by 7 publications

References 44 publications

High-purity 1,2-dimyristoyl-sn-glycero-3-phosphocholine: synthesis and emulsifying performance evaluation

High-purity 1,2-dimyristoyl-sn-glycero-3-phosphocholine: synthesis and emulsifying performance evaluation

In vitro gastric lipid digestion of emulsions with mixed emulsifiers: Correlation between lipolysis kinetics and interfacial characteristics

Potential applications of Pickering emulsions and high internal-phase emulsions (HIPEs) stabilized by starch particles

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