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David Julian Mcclements - One of the best experts on this subject based on the ideXlab platform.
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Titanium Dioxide Nanoparticles Do Not Adversely Impact Carotenoid Bioaccessibility from Tomatoes Consumed with Different Nanoemulsions: In Vitro Digestion Study
2019Co-Authors: David Julian McclementsAbstract:Titanium dioxide (TiO2) is used as an additive to whiten some foods and beverages that contain lipid nanoparticles. We therefore investigated the combined influence of TiO2 and lipid nanoparticles on carotenoid bioaccessibility from tomatoes. TiO2 nanoparticles (d = 167 nm) were combined with nanoemulsions (d ≈ 150 nm) stabilized by various Emulsifiers: Tween 80, whey protein, or sodium caseinate. The mixed systems were then mixed with tomatoes and passed through a simulated gastrointestinal tract (GIT). The Emulsifier type significantly influenced carotenoid bioaccessibility (p < 0.05), mainly because of differences in the ability of the Emulsifier-coated lipid droplets to extract carotenoids from tomatoes and form mixed micelles. TiO2 addition did not impact lipid digestion and carotenoid bioaccessibility (p > 0.05). These results suggested that carotenoid bioaccessibility was not influenced by TiO2 addition but did depend on the type of Emulsifier used to stabilize lipid nanoparticles
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stability of curcumin in oil in water emulsions impact of Emulsifier type and concentration on chemical degradation
Food Research International, 2018Co-Authors: Mahesh Kharat, Guodong Zhang, David Julian McclementsAbstract:Abstract Oral ingestion of curcumin is claimed to be effective against several diseases, including inflammation and cancer. However, its utilization in food, supplement, and pharmaceutical products is often challenging due to its poor water solubility, high chemical instability, and limited oral bioavailability. Emulsion-based delivery systems can be designed to overcome these challenges, but their composition and structure must be optimized to ensure they function appropriately. This study examined the impact of Emulsifier type on the formation and stability of curcumin-loaded oil-in-water emulsions: sodium caseinate; Tween 80; quillaja saponin; gum arabic. The effectiveness of these food-grade Emulsifiers at forming emulsions by microfluidization was characterized in terms of their surface load, i.e., the mass of Emulsifier per unit surface area. The surface loads decreased in the following order: gum arabic (55.3 mg/m2) > > saponins (2.0 mg/m2) > Tween 80 (1.6 mg/m2) > caseinate (1.5 mg/m2), which indicated that much more gum arabic was required to form emulsions than the other Emulsifiers. Curcumin-loaded emulsions were then prepared under conditions where there was just enough Emulsifier to cover the droplet surfaces (“critical”), and under conditions where there was an excess of Emulsifier in the aqueous phase (“excess”). Initially, both critical and excess emulsions were physically stable and had similar appearances. In all emulsions, curcumin degradation during storage occurred more rapidly at pH 7 than at pH 3, and was faster at 55 °C than at 37 °C. The physical and chemical stability of the curcumin-loaded emulsions also depended on Emulsifier type. After storage at 55 °C for 15 days, the extent of curcumin degradation decreased in the following order: saponins > > gum arabic ≈ casinate ≈ Tween 80. Moreover, droplet creaming was observed in the critical Tween 80 and saponin emulsions, but not in the other emulsions. These results suggest that saponin accelerated curcumin degradation, possibly due to its ability to promote peroxidation reactions. Emulsifier concentration did not significantly affect curcumin degradation. These results suggest that the physical and chemical stability of curcumin-loaded emulsions is influenced by Emulsifier type and level. This information may be useful for formulating emulsion-based delivery systems for curcumin with improved physicochemical and functional properties.
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formulation of food emulsions using natural Emulsifiers utilization of quillaja saponin and soy lecithin to fabricate liquid coffee whiteners
Journal of Food Engineering, 2017Co-Authors: Cheryl Chung, Eric A Decker, Alexander A Sher, Philippe Rousset, David Julian McclementsAbstract:Abstract Rising consumer demand for food products made with natural and plant-based ingredients has led to a search for natural alternatives to synthetic food ingredients. The present study compared the ability of two natural small molecule surfactants – quillaja saponin (0.5–2.5%) and soy lecithin (1–5%) – to stabilize 10% oil-in-water emulsions. Emulsion lightness decreased with increasing Emulsifier concentration in both systems, which was attributed to the inherent color of the Emulsifiers (increased absorption) and the decrease in droplet size (decreased scattering). The mean droplet diameter decreased with increasing Emulsifier concentration (0.5–0.15 μm for quillaja saponin and 0.8 to 0.14 μm for soy lecithin) due to their ability to cover more surface area. Both Emulsifiers led to the formation of oil droplets with a high negative charge (ζ = −45 to −70 mV), thereby generating a strong electrostatic repulsion that helped protect them against aggregation. The emulsions remained physically stable when added to an acidic hot coffee solution (85 °C), with no visible phase separation or increase in particle size. This study provides insight into the potential of two natural Emulsifiers to form stable emulsions suitable for application in coffee creamers.
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comparison of emulsifying properties of food grade polysaccharides in oil in water emulsions gum arabic beet pectin and corn fiber gum
Food Hydrocolloids, 2017Co-Authors: Siqi Huan, Zhiguo Li, David Julian McclementsAbstract:Abstract Emulsions are utilized in the food, pharmaceutical, and personal care industries to provide specific physicochemical properties and functional attributes. In many applications, it is desirable to use natural ingredients to formulate emulsions to create “label-friendly” products. In this study, the impact of three polysaccharide-based Emulsifiers on the formation and stability of oil-in-water emulsions prepared using high-pressure microfluidization were compared: gum arabic, corn fiber gum, and beet pectin. The surface activities of these Emulsifiers were characterized using interfacial tension measurements. The influence of Emulsifier type, concentration, and homogenization pressure on the efficiency of emulsion formation was examined. The impact of oil type (medium chain triglycerides, corn oil, fish oil, and lemon oil) on the ability of the different Emulsifiers to form emulsions was also investigated. The stability of the emulsions was monitored during storage at ambient temperature. Emulsions could be produced using all three polysaccharide-based Emulsifiers, with the mean particle diameter decreasing with increasing Emulsifier concentration and homogenization pressure. Gum arabic and beet pectin were more effective Emulsifiers than corn fiber gum, with a lower amount of Emulsifier required and smaller droplets being produced. This effect was attributed to a greater reduction in interfacial tension and stronger adsorption leading to more efficient droplet disruption and less re-coalescence within the homogenizer for gum arabic and beet pectin. Emulsions prepared using corn fiber gum were susceptible to flocculation and coalescence. This study provides valuable information for choosing polysaccharide-based Emulsifiers for utilization in food and beverage industries.
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formation and stability of ω 3 oil emulsion based delivery systems using plant proteins as Emulsifiers lentil pea and faba bean proteins
Food Biophysics, 2017Co-Authors: Cansu Ekin Gumus, Eric A Decker, David Julian McclementsAbstract:Many sectors of the food industry are interested in replacing synthetic or animal-based ingredients with plant-based alternatives to create products that are more natural, environmentally friendly, and sustainable. In this study, the ability of several plant protein concentrates to act as natural Emulsifiers in oil-in-water emulsions fortified with omega-3 fatty acids was investigated. The impact of Emulsifier type on the formation and stability of the emulsions was determined by measuring changes in droplet characteristics (size and charge) under different homogenization, pH, salt, and temperature conditions. Pea (Pisum sativum), lentil (Lens culinaris) and faba bean (Vicia faba) protein concentrates all proved to be effective Emulsifiers for forming and stabilizing 10 wt% algae oil-in-water emulsions produced by high-pressure homogenization. The droplet size decreased with increasing Emulsifier concentration, and relatively small oil droplets (d < 0.3 μm) could be formed at higher Emulsifier levels (5% protein). Lentil protein-coated droplets were the most stable to environmental stresses such as pH, ionic strength and temperature changes. These results have important implications for the production of functional foods and beverages from natural plant-based ingredients.
Eric A Decker - One of the best experts on this subject based on the ideXlab platform.
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formulation of food emulsions using natural Emulsifiers utilization of quillaja saponin and soy lecithin to fabricate liquid coffee whiteners
Journal of Food Engineering, 2017Co-Authors: Cheryl Chung, Eric A Decker, Alexander A Sher, Philippe Rousset, David Julian McclementsAbstract:Abstract Rising consumer demand for food products made with natural and plant-based ingredients has led to a search for natural alternatives to synthetic food ingredients. The present study compared the ability of two natural small molecule surfactants – quillaja saponin (0.5–2.5%) and soy lecithin (1–5%) – to stabilize 10% oil-in-water emulsions. Emulsion lightness decreased with increasing Emulsifier concentration in both systems, which was attributed to the inherent color of the Emulsifiers (increased absorption) and the decrease in droplet size (decreased scattering). The mean droplet diameter decreased with increasing Emulsifier concentration (0.5–0.15 μm for quillaja saponin and 0.8 to 0.14 μm for soy lecithin) due to their ability to cover more surface area. Both Emulsifiers led to the formation of oil droplets with a high negative charge (ζ = −45 to −70 mV), thereby generating a strong electrostatic repulsion that helped protect them against aggregation. The emulsions remained physically stable when added to an acidic hot coffee solution (85 °C), with no visible phase separation or increase in particle size. This study provides insight into the potential of two natural Emulsifiers to form stable emulsions suitable for application in coffee creamers.
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formation and stability of ω 3 oil emulsion based delivery systems using plant proteins as Emulsifiers lentil pea and faba bean proteins
Food Biophysics, 2017Co-Authors: Cansu Ekin Gumus, Eric A Decker, David Julian McclementsAbstract:Many sectors of the food industry are interested in replacing synthetic or animal-based ingredients with plant-based alternatives to create products that are more natural, environmentally friendly, and sustainable. In this study, the ability of several plant protein concentrates to act as natural Emulsifiers in oil-in-water emulsions fortified with omega-3 fatty acids was investigated. The impact of Emulsifier type on the formation and stability of the emulsions was determined by measuring changes in droplet characteristics (size and charge) under different homogenization, pH, salt, and temperature conditions. Pea (Pisum sativum), lentil (Lens culinaris) and faba bean (Vicia faba) protein concentrates all proved to be effective Emulsifiers for forming and stabilizing 10 wt% algae oil-in-water emulsions produced by high-pressure homogenization. The droplet size decreased with increasing Emulsifier concentration, and relatively small oil droplets (d < 0.3 μm) could be formed at higher Emulsifier levels (5% protein). Lentil protein-coated droplets were the most stable to environmental stresses such as pH, ionic strength and temperature changes. These results have important implications for the production of functional foods and beverages from natural plant-based ingredients.
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Fabrication of Concentrated Fish Oil Emulsions Using Dual-Channel Microfluidization: Impact of Droplet Concentration on Physical Properties and Lipid Oxidation
2016Co-Authors: Fuguo Liu, Eric A Decker, Zhenbao Zhu, Xiang Luo, Long Bai, Yanxiang Gao, David Julian McclementsAbstract:Chemically unstable lipophilic bioactives, such as polyunsaturated lipids, often have to be encapsulated in emulsion-based delivery systems before they can be incorporated into foods, supplements, and pharmaceuticals. The objective of this study was to develop highly concentrated emulsion-based fish oil delivery systems using natural Emulsifiers. Fish oil-in-water emulsions were fabricated using a highly efficient dual-channel high-pressure microfluidizer. The impact of oil concentration on the formation, physical properties, and oxidative stability of fish oil emulsions prepared using two natural Emulsifiers (quillaja saponins and rhamnolipids) and one synthetic Emulsifier (Tween-80) was examined. The mean droplet size, polydispersity, and apparent viscosity of the fish oil emulsions increased with increasing oil content. However, physically stable emulsions with high fish oil levels (30 or 40 wt %) could be produced using all three Emulsifiers, with rhamnolipids giving the smallest droplet size (d < 160 nm). The stability of the emulsions to lipid oxidation increased as the oil content increased. The oxidative stability of the emulsions also depended on the nature of the Emulsifier coating the lipid droplets, with the oxidative stability decreasing in the following order: rhamnolipids > saponins ≈ Tween-80. These results suggest that rhamnolipids may be particularly effective at producing emulsions containing high concentrations of ω-3 polyunsaturated fatty acids-rich fish oil
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influence of Emulsifier type on gastrointestinal fate of oil in water emulsions containing anionic dietary fiber pectin
Food Hydrocolloids, 2015Co-Authors: Eric A Decker, David Julian Mcclements, Ruojie Zhang, Zipei Zhang, Hui ZhangAbstract:Abstract The influence of Emulsifier type and dietary fiber addition on the gastrointestinal fate of emulsified lipids was investigated using a simulated gastrointestinal tract (GIT): mouth; stomach; small intestine. The emulsions tested contained lipid droplets coated with different Emulsifiers (sodium caseinate, Tween 80, or lactoferrin), as well as different initial levels of low methoxy pectin (0%, 0.025% and 0.5% w/w). In the absence of pectin, the initial rate of lipid digestion depended strongly on Emulsifier type: being 20.5, 18.6, and 6.4 %FFA min −1 for Tween 80, lactoferrin, and caseinate, respectively. However, complete lipid digestion occurred for all these emulsions by the end of the small intestine phase. The slower initial rate of lipid digestion in the caseinate-stabilized emulsions was attributed to extensive droplet flocculation in the gastric phase, which would restrict the access of lipase to lipid droplet surfaces. Pectin addition increased the rate of lipid digestion in caseinate-stabilized emulsions ( e.g. , by 100% for 0.025% pectin), which was attributed to its ability to suppress droplet flocculation. Conversely, high levels of pectin in the Tween 80- and lactoferrin-stabilized emulsions decreased the initial rate of lipid digestion ( e.g. , by >35% for 0.5% pectin), possibly due to calcium binding or gel forming effects. These results indicate that the rate and extent of lipid digestion can be controlled by using different Emulsifiers or by adding dietary fibers, which may be useful information for the rational design of functional foods and beverages.
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influence of initial Emulsifier type on microstructural changes occurring in emulsified lipids during in vitro digestion
Food Chemistry, 2009Co-Authors: Sun Jin Hur, Eric A Decker, Julian D McclementsAbstract:Abstract The purpose of this study was to examine the impact of Emulsifier type on the micro-structural changes that occur to emulsified lipids as they pass through a model gastrointestinal system. Lipid droplets initially coated by different kinds of Emulsifiers (lecithin, Tween 20, whey protein isolate and sodium caseinate) were prepared using a high speed blender. The emulsified lipids were then passed through an in vitro digestion model that simulated the composition (pH, minerals, surface active components, and enzymes) of mouth, stomach and small intestine juices. The change in structure and properties of the lipid droplets were monitored by laser scanning confocal fluorescence microscopy, conventional optical microscopy, light scattering, and micro-electrophoresis. In general, there was a decrease in mean droplet diameter (d32) as the droplets moved from mouth to stomach to small intestine. The electrical charge on the droplets stabilized by lecithin, Tween 20 and sodium caseinate were negative throughout the model GI system, while those stabilized by whey protein were positive in the stomach. This suggests that at least some of this globular protein remained attached to the droplet surfaces. The data was interpreted in terms of the competitive adsorption of phospholipids/bile salts with the adsorbed Emulsifiers, as well as the enzymatic digestion of proteins and lipids. These results enhance our understanding of the physicochemical and structural changes that may occur to emulsified lipids within the gastrointestinal tract, which may have important consequences for the design of functional foods that alter lipid bioavailability. Nevertheless, there were appreciable differences between the behavior of emulsions within the in vitro model used in this study and literature reports of their behavior within in vivo studies, which highlights the need for more realistic in vitro digestion models.
Siqi Huan - One of the best experts on this subject based on the ideXlab platform.
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comparison of emulsifying properties of food grade polysaccharides in oil in water emulsions gum arabic beet pectin and corn fiber gum
Food Hydrocolloids, 2017Co-Authors: Siqi Huan, Zhiguo Li, David Julian McclementsAbstract:Abstract Emulsions are utilized in the food, pharmaceutical, and personal care industries to provide specific physicochemical properties and functional attributes. In many applications, it is desirable to use natural ingredients to formulate emulsions to create “label-friendly” products. In this study, the impact of three polysaccharide-based Emulsifiers on the formation and stability of oil-in-water emulsions prepared using high-pressure microfluidization were compared: gum arabic, corn fiber gum, and beet pectin. The surface activities of these Emulsifiers were characterized using interfacial tension measurements. The influence of Emulsifier type, concentration, and homogenization pressure on the efficiency of emulsion formation was examined. The impact of oil type (medium chain triglycerides, corn oil, fish oil, and lemon oil) on the ability of the different Emulsifiers to form emulsions was also investigated. The stability of the emulsions was monitored during storage at ambient temperature. Emulsions could be produced using all three polysaccharide-based Emulsifiers, with the mean particle diameter decreasing with increasing Emulsifier concentration and homogenization pressure. Gum arabic and beet pectin were more effective Emulsifiers than corn fiber gum, with a lower amount of Emulsifier required and smaller droplets being produced. This effect was attributed to a greater reduction in interfacial tension and stronger adsorption leading to more efficient droplet disruption and less re-coalescence within the homogenizer for gum arabic and beet pectin. Emulsions prepared using corn fiber gum were susceptible to flocculation and coalescence. This study provides valuable information for choosing polysaccharide-based Emulsifiers for utilization in food and beverage industries.
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fabrication of oil in water nanoemulsions by dual channel microfluidization using natural Emulsifiers saponins phospholipids proteins and polysaccharides
Food Hydrocolloids, 2016Co-Authors: Siqi Huan, Jiyou GuAbstract:Nanoemulsions are utilized within the food, pharmaceutical, and personal care industries because of their unique physicochemical properties and functional attributes: high optical clarity; prolonged stability; and, enhanced bioavailability. For many applications, it is desirable to utilize natural ingredients to formulate nanoemulsions so as to create “label-friendly” products. In this study, we compared the effectiveness of a number of natural Emulsifiers at fabricating corn oil-in-water nanoemulsions using dual-channel microfluidization. These Emulsifiers were either amphiphilic biopolymers (whey protein and gum arabic) or biosurfactants (quillaja saponin and soy lecithin). Differences in the surface activities of these Emulsifiers were characterized using interfacial tension measurements. The influence of Emulsifier type, concentration, and homogenization pressure on the efficiency of nanoemulsion formation was examined. The long-term stability of the fabricated nanoemulsions was also monitored during storage at ambient temperature. For all of the natural Emulsifiers, nanoemulsions could be produced by dual-channel microfluidization, with the mean particle diameter decreasing with increasing Emulsifier concentration and homogenization pressure. Whey protein isolate and quillaja saponin were more effective at forming nanoemulsions containing fine droplets than gum arabic and soy lecithin, with a lower amount of Emulsifier required and smaller droplets being produced. This effect was attributed to faster Emulsifier adsorption and a greater reduction in interfacial tension leading to more efficient droplet disruption within the homogenizer for saponins and whey proteins. This study highlights the potential of dual-channel microfluidization for efficiently producing label-friendly nanoemulsions from natural Emulsifiers.
Tao Zhang - One of the best experts on this subject based on the ideXlab platform.
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effects of pre emulsification by three food grade Emulsifiers on the properties of emulsified surimi sausage
Journal of Food Engineering, 2019Co-Authors: Lei Ji, Tao ZhangAbstract:Abstract In this study, we investigated the effects of peanut oil pre-emulsification by three food-grade Emulsifiers (soy protein isolate (SPI), konjac glucomannan (KGM), and acetylated distarch phosphate (ADSP)) on the properties of emulsified surimi sausage. TPA tests showed that KGM comprehensively improved sausage texture. SPI reduced the emulsified sausage hardness from 131.37 ± 3.12 N to 111.13 ± 1.23 N and ADSP reduced the adhesiveness of the product from −0.57 ± 0.05 to −0.37 ± 0.04. The water holding capacity, emulsification stability, and whiteness properties improved significantly after adding the pre-emulsified peanut oil (p
Jiyou Gu - One of the best experts on this subject based on the ideXlab platform.
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fabrication of oil in water nanoemulsions by dual channel microfluidization using natural Emulsifiers saponins phospholipids proteins and polysaccharides
Food Hydrocolloids, 2016Co-Authors: Siqi Huan, Jiyou GuAbstract:Nanoemulsions are utilized within the food, pharmaceutical, and personal care industries because of their unique physicochemical properties and functional attributes: high optical clarity; prolonged stability; and, enhanced bioavailability. For many applications, it is desirable to utilize natural ingredients to formulate nanoemulsions so as to create “label-friendly” products. In this study, we compared the effectiveness of a number of natural Emulsifiers at fabricating corn oil-in-water nanoemulsions using dual-channel microfluidization. These Emulsifiers were either amphiphilic biopolymers (whey protein and gum arabic) or biosurfactants (quillaja saponin and soy lecithin). Differences in the surface activities of these Emulsifiers were characterized using interfacial tension measurements. The influence of Emulsifier type, concentration, and homogenization pressure on the efficiency of nanoemulsion formation was examined. The long-term stability of the fabricated nanoemulsions was also monitored during storage at ambient temperature. For all of the natural Emulsifiers, nanoemulsions could be produced by dual-channel microfluidization, with the mean particle diameter decreasing with increasing Emulsifier concentration and homogenization pressure. Whey protein isolate and quillaja saponin were more effective at forming nanoemulsions containing fine droplets than gum arabic and soy lecithin, with a lower amount of Emulsifier required and smaller droplets being produced. This effect was attributed to faster Emulsifier adsorption and a greater reduction in interfacial tension leading to more efficient droplet disruption within the homogenizer for saponins and whey proteins. This study highlights the potential of dual-channel microfluidization for efficiently producing label-friendly nanoemulsions from natural Emulsifiers.