Vitamin E Encapsulation within Oil-in-Water Emulsions: Impact of Emulsifier Type on Physicochemical Stability and Bioaccessibility

Lv, Shanshan; Zhang, Yanhua; Tan, Hongbo; Zhang, Ruojie; McClements, David Julian

doi:10.1021/acs.jafc.8b06347

Cited by 79 publications

(50 citation statements)

References 53 publications

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“…The oil droplets in emulsion-based delivery systems may be coated by various kinds of natural or synthetic emulsifiers, such as proteins, polysaccharides, phospholipids, saponins, and small-molecule surfactants [20,21]. In vitro digestion studies have shown that the nature of the emulsifier-coating oil droplets can have a pronounced effect on the bioavailability of encapsulated hydrophobic bioactives [107][108][109][110]. This phenomenon may be due to a number of factors.…”

Section: Emulsifier Typementioning

confidence: 99%

Development of Next-Generation Nutritionally Fortified Plant-Based Milk Substitutes: Structural Design Principles

McClements

2020

Foods

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142

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Consumers are increasingly interested in decreasing their dietary intake of animal-based food products, due to health, sustainability, and ethical concerns. For this reason, the food industry is creating new products from plant-based ingredients that simulate many of the physicochemical and sensory attributes associated with animal-derived foods, including milk, eggs, and meat. An understanding of how the ingredient type, amount, and organization influence the desirable physicochemical, sensory, and nutritional attributes of these plant-based foods is required to achieve this goal. A potential problem with plant-based diets is that they lack key micronutrients, such as vitamin B12, vitamin D, calcium, and ω-3 fatty acids. The aim of this review is to present the science behind the creation of next-generation nutritionally fortified plant-based milk substitutes. These milk-like products may be formed by mechanically breaking down certain plant materials (including nuts, seeds, and legumes) to produce a dispersion of oil bodies and other colloidal matter in water, or by forming oil-in-water emulsions by homogenizing plant-based oils and emulsifiers with water. A brief overview of the formulation and fabrication of plant-based milks is given. The relationship between the optical properties, rheology, and stability of plant-based milks and their composition and structure is then covered. Approaches to fortify these products with micronutrients that may be missing from a plant-based diet are also highlighted. In conclusion, this article highlights how the knowledge of structural design principles can be used to facilitate the creation of higher quality and more sustainable plant-based food products.

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Section: Emulsifier Typementioning

confidence: 99%

Development of Next-Generation Nutritionally Fortified Plant-Based Milk Substitutes: Structural Design Principles

McClements

2020

Foods

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142

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“…Liquid chromatography is another common method to assess the chemical stability of lipid-soluble bioactives encapsulated in nanoemulsions, such as β-carotene [ 57 ], lycopene [ 58 ], vitamin E [ 59 ] and vitamin A [ 60 ].…”

Section: Nanoemulsion Technologymentioning

confidence: 99%

“…In addition, vitamin E easily degrades when exposed to oxygen, heat and light. Thus, its encapsulation in nanoemulsions facilitates its incorporation in food products [ 59 ].…”

Section: Encapsulation Of Lipid-soluble Bioactive Compounds By Nanmentioning

confidence: 99%

“…This was due to relatively small particle dimensions of the oil droplets inside the emulsion samples, which made them more stable to colloidal unstable phenomena such as aggregation and creaming. For both emulsions ζ-potential remained constant and highly negative during the storage time [ 59 ].…”

Section: Encapsulation Of Lipid-soluble Bioactive Compounds By Nanmentioning

confidence: 99%

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Encapsulation of Lipid-Soluble Bioactives by Nanoemulsions

et al. 2020

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Lipid-soluble bioactives are important nutrients in foods. However, their addition in food formulations, is often limited by limited solubility and high tendency for oxidation. Lipid-soluble bioactives, such as vitamins A, E, D and K, carotenoids, polyunsaturated fatty acids (PUFA) and essential oils are generally dispersed in water-based solutions by homogenization. Among the different homogenization technologies available, nanoemulsions are one of the most promising. Accordingly, this review aims to summarize the most recent advances in nanoemulsion technology for the encapsulation of lipid-soluble bioactives. Modern approaches for producing nanoemulsion systems will be discussed. In addition, the challenges on the encapsulation of common food ingredients, including the physical and chemical stability of the nanoemulsion systems, will be also critically examined.

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“…Lipophilic bioactive compounds, such as α-toc, are usually situated inside of the lipid droplets and, in order to be released, the surrounding TGs have to be digested. After being released from the droplets, they have to be incorporated into the hydrophobic areas within the mixed micelles; if not, they will precipitate or form a separate layer [43]. To assess the suitability of Ec_AG, E10W, E10UW and E20UW as emulsion-based delivery systems for lipophilic compounds, presence of α-toc in the oil phase were examined after in vitro oral, gastric and intestinal digestion (Figure 2).…”

Section: Effect Of In Vitro Digestion On α-Toc Stabilitymentioning

confidence: 99%

Impact of Pleurotus ostreatus β-Glucans on Oxidative Stability of Active Compounds Encapsulated in Powders during Storage and In Vitro Digestion

et al. 2020

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Polyunsaturated fatty acids and α-tocopherol were encapsulated in powders by spray drying using maltodextrins DE 12 as wall material and different emulsifiers (Tween®20, acacia gum or β-glucans-rich extracts from Pleurotus ostreatus). The aim was to study the effects of the surfactants on: (a) the oil droplet size distribution and α-tocopherol stability during in vitro digestion, and (b) the oxidative stability during 15 days of accelerated storage. Acacia gum sample had the most stable particle size distribution up to the gastric phase, but showed a significant α-tocopherol degradation prior to the intestinal stage. On the contrary, β-glucan-samples displayed a bimodal distribution in the oral and gastric phases but retained α-tocopherol up to the beginning of the intestinal stage. At the end of intestinal stage, no α-tocopherol was found in the samples. The storage study showed that β-glucans improved the oxidative stability of the powders, which displayed 82% α-tocopherol retention after 5 days under accelerated conditions (60 °C), corresponding to 310 days at 20 °C, while acacia gum and Tween® 20 did not delay α-tocopherol degradation. Results highlight the potential antioxidant activity of β-glucans used as emulsifying agents during in vitro digestion and accelerated aging conditions.

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Vitamin E Encapsulation within Oil-in-Water Emulsions: Impact of Emulsifier Type on Physicochemical Stability and Bioaccessibility

Cited by 79 publications

References 53 publications

Development of Next-Generation Nutritionally Fortified Plant-Based Milk Substitutes: Structural Design Principles

Development of Next-Generation Nutritionally Fortified Plant-Based Milk Substitutes: Structural Design Principles

Encapsulation of Lipid-Soluble Bioactives by Nanoemulsions

Impact of Pleurotus ostreatus β-Glucans on Oxidative Stability of Active Compounds Encapsulated in Powders during Storage and In Vitro Digestion

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