Zeta Potential of Food Matrices

Cano-Sarmiento, Cynthia; Téllez‐Medina, Darío Iker; Viveros-Contreras, Rubí; Cornejo-Mazón, Maribel; Figueroa-Hernández, Claudia Yuritzi; García‐Armenta, Evangelina; Alamilla‐Beltrán, Liliana; Garcı́a, Hugo S.; Gutiérrez-López, Gustavo F.

doi:10.1007/s12393-018-9176-z

Cited by 161 publications

(70 citation statements)

References 276 publications

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“…The ζ obtained for the samples stabilized with Pluronic ® F-127 was higher than that of the samples containing PVA ( p ≤ 0.05), since in colloidal systems the charge arises from the ionization of the surface groups, adsorption of the material from the active surface, the continuous charges associated with the crystalline structures, or the combination of these mechanisms [ 23 ]. The lowest zeta potential values were found in the samples stabilized with PVA since that stabilization occurred as a result of steric effects rather than repulsion effects caused by surface charges [ 24 ].…”

Section: Resultsmentioning

confidence: 99%

Influence of Stabilizing and Encapsulating Polymers on Antioxidant Capacity, Stability, and Kinetic Release of Thyme Essential Oil Nanocapsules

González-Reza

Hernández‐Sánchez

Zambrano-Zaragoza

et al. 2020

Foods

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The release kinetics, stability, and antioxidant capacity of thyme essential oil polymeric nanocapsules as a function of encapsulating (poly-ε-caprolactone and ethylcellulose) and stabilizing (polyvinyl alcohol and Pluronic® F-127) polymers were established. Samples were evaluated in terms of particle size, zeta potential, release kinetics, calorimetry, infrared spectra, antioxidant capacity, and diffuse reflectance. The particle size obtained was below 500 nm in all cases, ensuring nanometric size. Zeta potential as a function of the stabilizing polymer. Encapsulation efficiency was higher in the samples that contained ethyl cellulose (around 70%), associated with its affinity for the molecules contained in the essential oil. Differential scanning calorimetry revealed a strong dependence on the encapsulating polymers as a function of the melting temperatures obtained. Infrared spectra confirmed that the polymeric nanocapsules had the typical bands of the aromatic groups of thyme essential oil. The antioxidant capacity evaluated is a function exclusively of the active content in the nucleolus of the nanocapsules. Nanoencapsulation was not a significant factor. Diffuse reflectance revealed high physical stability of the dispersions related directly to the particle size and zeta potential obtained (either by ionic or steric effect). These findings confirm favorable characteristics that allow proposing these systems for potential applications in food processing and preservation.

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Section: Resultsmentioning

confidence: 99%

Influence of Stabilizing and Encapsulating Polymers on Antioxidant Capacity, Stability, and Kinetic Release of Thyme Essential Oil Nanocapsules

González-Reza

Hernández‐Sánchez

Zambrano-Zaragoza

et al. 2020

Foods

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“…This interfacial behavior is similar to those described for zinc layered hydroxide salts intercalated with organic anions [ 36 , 37 ]. The Zn-fel-LSH/A sample displays negative zeta potential, which indicates that the layered material has a negatively charged surface [ 38 ]. While, the other LSH-ferulate materials have a positively charged surface according to the zeta potentials obtained ( Figure 3 ).…”

Section: Resultsmentioning

confidence: 99%

Zn(ferulate)-LSH Systems as Multifunctional Filters

et al. 2021

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Excessive UV solar radiation exposure causes human health risks; therefore, the study of multifunctional filters is important to skin UV protective ability and also to other beneficial activities to the human organism, such as reduction of reactive oxygen species (ROS) responsible for cellular damages. Potential multifunctional filters were obtained by intercalating of ferulate anions into layered simple metal hydroxides (LSH) through anion exchange and precipitation at constant pH methods. Ultrasound treatment was used in order to investigate the structural changes in LSH-ferulate materials. Structural and spectroscopic analyses show the formation of layered materials composed by a mixture of LSH intercalated with ferulate anions, where carboxylate groups of ferulate species interact with LSH layers. UV-VIS absorption spectra and in vitro SPF measurements indicate that LSH-ferulate systems have UV shielding capacity, mainly UVB protection. The results of reactive species assays show the ability of layered compounds in capture DPPH•, ABTS•+, ROO•, and HOCl/OCl− reactive species. LSH-ferulate materials exhibit antioxidant activity and singular optical properties that enable their use as multifunctional filters.

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“…Higher is the absolute value of ξ‐potential within 30 mV, more stable is the emulsion (Cano‐Sarmiento et al, 2018). The ξ‐potential of the WPI emulsions varied from −18.5 mV to −10.7 mV with the highest negative value being obtained at a ratio of WPI/CEO of 5:9 (Table 2).…”

Section: Resultsmentioning

confidence: 99%

Microencapsulation of an essential oil (cinnamon oil) by spray drying: Effects of wall materials and storage conditions on microcapsule properties

Wan

et al. 2020

J. Food Process. Preserv.

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Cinnamon, which has been widely used historically as an herbal medicine, belongs to the Lauraceae family and is mainly found in China and some Southeast Asian countries (Rao & Gan, 2014). Cinnamon essential oil (CEO) is a volatile substance that is typically isolated from the bark of the cinnamontree (Ackermann, Aaltokorte, Jolanki, & Alanko, 2009). CEO contains a range of different aromatic compounds and terpenes, including cinnamaldehyde (70%-80%, w/w), acetophenone (0.3%-0.9%, w/w), benzaldehyde, cinnamyl acetate, and camphor (Li, Kong, & Wu, 2013). In the food industry, CEO is widely used as a spice and preservative due to its unique organoleptic, antimicrobial (Goñi et al., 2009; Zhang, Liu, Wang, Jiang, & Quek, 2016), and antioxidant properties (Özcan & Arslan., 2011). It has also been proposed that it can be used as a nutraceutical or medical agent due to its potential anticancer (Yang, Zheng, Ye, Li, & Chen, 2016) and anti-inflammatory activities (Tung, Chua, Wang, & Chang, 2008). However, CEO tends to chemically degrade when exposed to heat, light, or oxygen (Hermanto, Khasanah, Kawiji, Manuhara, & Utami, 2016), which leads to a loss in its beneficial biological activities (Turek & Stintzing, 2013). Consequently, there is a need to develop effective strategies to protect CEO from degradation during storage. Microencapsulation is the process where by a substance of interest (the "core" material) is encapsulated within another substance (the "wall material") in the form of tiny capsules (Zuidam & Shimoni, 2010). Spray drying is a commonly used technology to encapsulate fragrances, oils, and flavors because it is inexpensive,

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Zeta Potential of Food Matrices

Cited by 161 publications

References 276 publications

Influence of Stabilizing and Encapsulating Polymers on Antioxidant Capacity, Stability, and Kinetic Release of Thyme Essential Oil Nanocapsules

Influence of Stabilizing and Encapsulating Polymers on Antioxidant Capacity, Stability, and Kinetic Release of Thyme Essential Oil Nanocapsules

Zn(ferulate)-LSH Systems as Multifunctional Filters

Microencapsulation of an essential oil (cinnamon oil) by spray drying: Effects of wall materials and storage conditions on microcapsule properties

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