Towards predicting the stability of protein-stabilized emulsions

Delahaije, Roy J.B.M.; Gruppen, Harry; Giuseppin, Marco L. F.; Wierenga, Peter A.

doi:10.1016/j.cis.2015.01.008

Cited by 68 publications

(33 citation statements)

References 54 publications

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“…In this study the gum Arabic nanoparticles were negatively charged, due to the high molecular weight and the large number of free hydroxyl groups in the structure of gum Arabic; when it is dispersed in water (Delahaije et al, 2015).…”

Section: Pdi and Zeta Potentialmentioning

confidence: 93%

Preparation and characterization of α-tocopherol nanocapsules based on gum Arabic-stabilized nanoemulsions

Moradi

Anarjan

2018

Food Sci Biotechnol

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The preparation of water dispersed a-tocopherol nanocapsules through solvent-displacement technique using gum Arabic (GA) as natural stabilizing and emulsifying biopolymer, for a first time was aimed in current research. The effects of GA concentrations on physicochemical and biological characteristics of prepared nanocapsules, namely, mean particle size, size distribution, zeta potential, rheological properties, turbidity, in vitro antioxidant activity and cellular uptake were evaluated, subsequently. The result indicated that the mono modal size distributed water dispersible a-tocopherol nanocapsules could be successfully attained using selected technique in sizes ranged from 10.01 to 171.2 nm and zeta potential of-13.5 to-47.8 mv. The prepared nanocapsules showed the dilatant rheological properties and acceptable radical scavenging (antioxidant activity). The cellular uptake of samples were increased up to 12 times more than microsized a-tocopherol. Consequently, the prepared water dispersed nanosized a-tocopherol can effectively be used in water based food and beverage formulations as nutrition enhancer or natural preservatives.

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Section: Pdi and Zeta Potentialmentioning

confidence: 93%

Preparation and characterization of α-tocopherol nanocapsules based on gum Arabic-stabilized nanoemulsions

Moradi

Anarjan

2018

Food Sci Biotechnol

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“…Emulsion stability is highly influenced by the process (e.g., pasteurization, sterilization) and storage temperatures . Proteins may undergo extensive aggregation and destabilize the emulsions during the processes at higher temperatures (i.e., T > 65°C) than their denaturation temperatures . Dehydration of the head group of small molecule nonionic surfactants (e.g., Tween 80) upon exposure to higher temperatures may lead to phase inversion of nanoemulsion to form w/o emulsions which can sometimes be undesirable in some low energy methods .…”

Section: Stability Of Nanoemulsionsmentioning

confidence: 99%

Nanoemulsions for food fortification with lipophilic vitamins: Production challenges, stability, and bioavailability

Öztürk

2017

Euro J Lipid Sci & Tech

111

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Essential micronutrients, such as lipophilic vitamins are vital for human health and wellbeing. There is a growing demand on consuming vitamin‐fortified foods due to the increasing awareness of consumers to common life‐treating diseases. People may not take the required daily intake (RDI) amount of these vitamins due to the limited natural sources, malnutrition facts, and loss of their chemical stability during food production, storage, and transportation. Protective encapsulation technologies are required during food fortification to prevent vitamins from degradation and enhance their bioavailability in human gastrointestinal system. Oil‐in‐water nanoemulsions are described as promising delivery systems by the researchers to encapsulate and stabilize lipophilic vitamins and thus enhance their bioavailability. This review covers the challenges in production methods and factors affecting the stability of lipophilic vitamins and nanoemulsion delivery systems as well and the most recent studies on bioavailability evaluation of vitamins A, D, E encapsulated in oil‐in‐water nanoemulsions. Practical applications: Food fortification with essential micronutrients, such as vitamins A, D, and E contributes to human health by providing the intake of sufficient amounts to prevent diseases (e.g., osteoporosis, osteomalacia, suppressed immune system, cancer, loss of vision, cardiovascular diseases) treating the quality of the life and the survival. Lipid‐based nanoemulsion delivery systems can be used to encapsulate these lipophilic vitamins to increase their solubility, stability, and bioavailability, and also they provide an advantage as to be fortified in aqueous‐based food/beverages rather than only lipid‐based formulations. Staple foods and beverages, such as orange juice, milk, cheese, and bread, could be fortified with stabilized vitamin enriched nanoemulsions, so that human can get greater benefit from these micronutrients. Oil‐in‐water nanoemulsions are consisted of a lipophilic core (oil phase) where lipophilic bioactive compound is entrapped and hydrophilic shell (aqueous phase), and an amphiphilic interfacial layer composed of the emulsifier/surfactant. Nanoemulsions produced by both low‐ and high‐energy methods are promising delivery systems to encapsulate and stabilize the lipophilic vitamins during food fortification and enhance their bioavailability. The challenges in production methods, factors affecting the stability, and the most recent studies on bioavailability evaluation of vitamins A, D, E encapsulated in oil‐in‐water nanoemulsions are covered in this review.

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“…A main parameter in this model is the critical protein concentration (C cr ) at which a stable emulsion is formed. The C cr depends on the volume fraction of oil (Φ oil ), the adsorbed amount of protein (Γ max ) that is needed to stabilize the interface and the adsorption rate constant k adsorb (44). It was shown that the Γ max and the k adsorb can be approximated by the protein charge (related to electrostatic interactions), the relative exposed hydrophobicity and the protein radius.…”

Section: The Use Of Critical Concentrations To Describe Emulsions Andmentioning

confidence: 99%

“…To tackle these challenges an understanding is needed of the relation between system conditions, protein molecular properties and techno-functional (emulsion and foam) properties. For emulsions, a model describing this relation was proposed for pure protein systems (44). A main parameter in this model is the critical protein concentration (C cr ) at which a stable emulsion is formed.…”

Section: The Use Of Critical Concentrations To Describe Emulsions Andmentioning

confidence: 99%

“…Whether such a difference in the association state of the protein at high and low ionic strength leads to a difference in the solubility of the protein cannot be derived from this study because the solubility of helianthin at each ionic strength was defined as % of protein dissolved at pH 8.5. The protein solubility is expressed as protein solubility relative to the protein solubility at pH 8.5 (A) or pH 7.6 (B), hence the protein solubility at pH 8.5 (A) or pH 7.6 (B) is set at 100% (reproduced and adapted from (43,44)). …”

Section: Solubilitymentioning

confidence: 99%

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Sugar beet leaves: from biorefinery to techno-functionality

Kiskini¹

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Sugar beet leaves (SBL), which are a side stream of the sugar beets cultivation, are currently left unexploited after sugar beets have been harvested. The general aim of this thesis was to study the biorefinery of SBL, with a special focus on the isolation of proteins. To reach this aim the research was divided into three sub-aims: 1) to determine whether there is variability in the chemical composition of the leaves due to pre-harvest conditions (plant age), 2) to evaluate the variability of the techno-functionality of leaf soluble protein concentrate (LSPC) due to system conditions and 3) to extend current product and process synthesis approaches to enable the design of biorefining process. To address the first aim, SBL collected at different time points were used. Despite a small variation in the chemical composition of the leaves of different plant ages, a large effect of the plant age on the quality of LSPC was observed. In particular, LSPC from old plants was brown (indicative of polyphenol oxidase -PPO -activity), whereas LSPC from young plants was yellow. Based on these data, samples extracted with sodium disulfite (to inhibit PPO-mediated browning) were used for further experiments. The obtained LSPC consisted mainly of protein (69.3% w/w db (N•5.23)) and carbohydrates (5.1% w/w db; half of which was charged carbohydrates). The main protein present in LSPC was Rubisco. The emulsion and foam properties of LSPC were studied as a function of protein concentration (Cp), pH and ionic strength (I). The minimal Cp of LSPC needed to form a stable emulsion (Ccr) was comparable to that of other widely used plant proteins, such as soy protein isolate. A critical ζ-potential (ζcr ~ 11 mV) was identified, below which flocculation occurs. At pH 8.0 and high I (0.5 M) the Ccr was higher than at low I (0.01 M), which relates to a higher protein adsorbed amount at the interface (Γmax). The foam ability (FA) of LSPC increased with Cp at all conditions tested. The FA was related to the soluble and not to the total Cp in the bulk. Interestingly, the minimal Cp; i.e.CcrFA needed to reach highest FA was constant as a function of pH. At high I (0.5 M) LSPC had higher FA than at low I (0.01 M), which was related to the faster adsorption of proteins at the interface. A minimum Cp was required to form stable foams. At pH 3.0 and 5.0 the foam stability of LSPC was higher than at pH 8.0. This was postulated to be due to formation of aggregates (between proteins or between proteins and charged carbohydrates). From these data it was shown that the techno-functional properties of LSPC could be linked to the molecular and interfacial properties of the dominant proteins in the concentrates. Thus, predictions for the techno-functional properties of impure systems, such as LSPC, can be made using only the known molecular properties of the dominant proteins and a small set of experiments. The knowledge acquired through the previous studies was used to adapt an existing methodology; namely the product-driven-process synthesis (PDPS...

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Towards predicting the stability of protein-stabilized emulsions

Cited by 68 publications

References 54 publications

Preparation and characterization of α-tocopherol nanocapsules based on gum Arabic-stabilized nanoemulsions

Preparation and characterization of α-tocopherol nanocapsules based on gum Arabic-stabilized nanoemulsions

Nanoemulsions for food fortification with lipophilic vitamins: Production challenges, stability, and bioavailability

Sugar beet leaves: from biorefinery to techno-functionality

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