The Experts below are selected from a list of 1167 Experts worldwide ranked by ideXlab platform
Qingrong Huang - One of the best experts on this subject based on the ideXlab platform.
-
heteroprotein complex formation of ovotransferrin and lysozyme fabrication of food grade particles to stabilize pickering emulsions
Food Hydrocolloids, 2019Co-Authors: Zihao Wei, Yujia Cheng, Qingrong HuangAbstract:Abstract The present work aimed to fabricate food-grade Pickering emulsions stabilized by heteroprotein complexes formed by ovotransferrin (OVT) and lysozyme (LYS) as lipid-based nutraceutical delivery vehicles. The heteroprotein complexation, as confirmed by turbidity titrations, was proved to be an effective means to prepare food-grade particles. Multiple parameters such as particle size, zeta potential and dispersion stability were characterized in screening for proper OVT–LYS particles as Pickering stabilizers. OVT–LYS particles with OVT/LYS ratio of 8:1 at pH 9.3 met all requirements of eligible Pickering stabilizers such as Intermediate Wettability. Titrations in the presence of sodium chloride demonstrated that primary driving force of OVT–LYS particle formation was electrostatic attraction. Afterwards, food-grade Pickering emulsions were fabricated using OVT–LYS particles. Visual observation indicated that Pickering emulsions stabilized by OVT–LYS particles at various particle concentrations and oil fractions were stable during one-month storage at room temperature, and OVT–LYS particles could stabilize high internal phase Pickering emulsions at oil fraction of 0.75. Rheological measurements revealed that viscosity and gel-like structures of Pickering emulsions were dependent on particle concentration and oil fraction. When compared with the extent of lipolysis (32.1%) in bulk oil, the extent of lipolysis (71.5%) in OVT–LYS particle-stabilized Pickering emulsion was increased by 39.4%. Curcumin bioaccessibility was increased from 16.1% to 38.3% after encapsulation of curcumin into OVT–LYS particle-stabilized Pickering emulsion. Such improved bioaccessibility demonstrated that OVT–LYS particle-stabilized Pickering emulsion was an effective delivery vehicle for curcumin.
-
curcumin loaded pickering emulsion stabilized by insoluble complexes involving ovotransferrin gallic acid conjugates and carboxymethyldextran
Food & Function, 2019Co-Authors: Zihao Wei, Hongwei Zhang, Qingrong HuangAbstract:The present work aimed to fabricate antioxidant particle-stabilized Pickering emulsions with outstanding protection of encapsulated nutraceuticals. Antioxidant ovotransferrin–gallic acid conjugates (OTGCONJ) were prepared using the alkaline method, and the electrostatic assembly technique was utilized to construct OTGCONJ–CMD particles with OTGCONJ and carboxymethyldextran (CMD) as the building blocks. After the investigation of the particle size, insoluble nature and Intermediate Wettability of the OTGCONJ–CMD particles, the OTGCONJ–CMD particles were verified as eligible Pickering stabilizers. Visual observation showed that the stable OTGCONJ–CMD particle-stabilized Pickering emulsion consisted of the emulsified phase alone. Rheological analysis revealed that the Pickering emulsion had a high viscosity and a gel-like structure. In terms of the protective effect, the OTGCONJ–CMD particle-stabilized Pickering emulsion could significantly retard curcumin degradation under UV light. An in vitro digestion study revealed that the OTGCONJ–CMD particle-stabilized Pickering emulsion improved both the extent of lipolysis and curcumin bioaccessibility remarkably, suggesting that the OTGCONJ–CMD particle-stabilized Pickering emulsion was an excellent nutraceutical delivery vehicle. The novel findings in this work could have important implications for the design of nutraceutical-loaded Pickering emulsions with an excellent protective effect and nutraceutical delivery efficiency.
Krassimir P Velikov - One of the best experts on this subject based on the ideXlab platform.
-
oil in water pickering emulsions stabilized by colloidal particles from the water insoluble protein zein
Soft Matter, 2012Co-Authors: Julius W J De Folter, Marjolein Van Ruijven, Krassimir P VelikovAbstract:Few fully natural and biocompatible materials are available for the effective particle-stabilization of emulsions since strict requirements, such as insolubility in both fluid phases and Intermediate Wettability, need to be met. In this paper, we demonstrate the first use of water-insoluble proteins, employing the corn protein zein as a representative of this family, as effective particle-stabilizers of oil-in-water emulsions of natural oils and water. For this purpose, we synthesized zein colloidal particles through an anti-solvent precipitation procedure and demonstrated their use in the formation of stable oil-in-water Pickering emulsions as a function of particle concentration, pH and ionic strength. We confirmed that the wetting properties of zein, studied as a function of pH and ionic strength, strongly favor interfacial particle adsorption with oil-in-water three-phase contact angles θow close to 90°. We found that unmodified zein colloidal particles can produce stable, surfactant-free o/w emulsions with droplet sizes in the range 10–200 μm under experimental mixing conditions (2 min with Ultra Turrax homogenizer at 13500 rpm) at pH above and below the isoelectric point of zein, for low to moderate ionic strengths (1–10 mM). Under conditions where the particle volume fraction is low (<0.2 wt%) or at low pH, the resulting emulsions are not stable against coalescence. At a higher ionic strength, the zein particles have a tendency to aggregate and the resulting emulsions flocculate, forming an emulsion–gel phase.
Zihao Wei - One of the best experts on this subject based on the ideXlab platform.
-
heteroprotein complex formation of ovotransferrin and lysozyme fabrication of food grade particles to stabilize pickering emulsions
Food Hydrocolloids, 2019Co-Authors: Zihao Wei, Yujia Cheng, Qingrong HuangAbstract:Abstract The present work aimed to fabricate food-grade Pickering emulsions stabilized by heteroprotein complexes formed by ovotransferrin (OVT) and lysozyme (LYS) as lipid-based nutraceutical delivery vehicles. The heteroprotein complexation, as confirmed by turbidity titrations, was proved to be an effective means to prepare food-grade particles. Multiple parameters such as particle size, zeta potential and dispersion stability were characterized in screening for proper OVT–LYS particles as Pickering stabilizers. OVT–LYS particles with OVT/LYS ratio of 8:1 at pH 9.3 met all requirements of eligible Pickering stabilizers such as Intermediate Wettability. Titrations in the presence of sodium chloride demonstrated that primary driving force of OVT–LYS particle formation was electrostatic attraction. Afterwards, food-grade Pickering emulsions were fabricated using OVT–LYS particles. Visual observation indicated that Pickering emulsions stabilized by OVT–LYS particles at various particle concentrations and oil fractions were stable during one-month storage at room temperature, and OVT–LYS particles could stabilize high internal phase Pickering emulsions at oil fraction of 0.75. Rheological measurements revealed that viscosity and gel-like structures of Pickering emulsions were dependent on particle concentration and oil fraction. When compared with the extent of lipolysis (32.1%) in bulk oil, the extent of lipolysis (71.5%) in OVT–LYS particle-stabilized Pickering emulsion was increased by 39.4%. Curcumin bioaccessibility was increased from 16.1% to 38.3% after encapsulation of curcumin into OVT–LYS particle-stabilized Pickering emulsion. Such improved bioaccessibility demonstrated that OVT–LYS particle-stabilized Pickering emulsion was an effective delivery vehicle for curcumin.
-
curcumin loaded pickering emulsion stabilized by insoluble complexes involving ovotransferrin gallic acid conjugates and carboxymethyldextran
Food & Function, 2019Co-Authors: Zihao Wei, Hongwei Zhang, Qingrong HuangAbstract:The present work aimed to fabricate antioxidant particle-stabilized Pickering emulsions with outstanding protection of encapsulated nutraceuticals. Antioxidant ovotransferrin–gallic acid conjugates (OTGCONJ) were prepared using the alkaline method, and the electrostatic assembly technique was utilized to construct OTGCONJ–CMD particles with OTGCONJ and carboxymethyldextran (CMD) as the building blocks. After the investigation of the particle size, insoluble nature and Intermediate Wettability of the OTGCONJ–CMD particles, the OTGCONJ–CMD particles were verified as eligible Pickering stabilizers. Visual observation showed that the stable OTGCONJ–CMD particle-stabilized Pickering emulsion consisted of the emulsified phase alone. Rheological analysis revealed that the Pickering emulsion had a high viscosity and a gel-like structure. In terms of the protective effect, the OTGCONJ–CMD particle-stabilized Pickering emulsion could significantly retard curcumin degradation under UV light. An in vitro digestion study revealed that the OTGCONJ–CMD particle-stabilized Pickering emulsion improved both the extent of lipolysis and curcumin bioaccessibility remarkably, suggesting that the OTGCONJ–CMD particle-stabilized Pickering emulsion was an excellent nutraceutical delivery vehicle. The novel findings in this work could have important implications for the design of nutraceutical-loaded Pickering emulsions with an excellent protective effect and nutraceutical delivery efficiency.
Youngsoo Lee - One of the best experts on this subject based on the ideXlab platform.
-
surface modification of zein colloidal particles with sodium caseinate to stabilize oil in water pickering emulsion
Food Hydrocolloids, 2016Co-Authors: Yiming Feng, Youngsoo LeeAbstract:Abstract Zein colloidal nanoparticles can adsorb at the oil–water interface to form Pickering emulsion. However, zein Pickering emulsion is usually not stable due to the poor Wettability of zein colloidal nanoparticles. The objective of this study was to modify the surface of zein nanoparticles using sodium caseinate (NaCas) and assess the properties of zein/NaCas nanocomplexes and the resultant oil-in-water Pickering emulsions. One percent (w/w) of zein/NaCas colloidal nanocomplexes were formed, with the zein:NaCas ratios (w/w) ranging from 10:1 to 10:4 at pH = 3 by an ultrasound treatment. The zeta-potential of the zein/NaCas nanocomplexes showed altered surface charges, indicating that NaCas adsorbed on the surface of the zein colloidal nanoparticles. Three-phase contact angle measurements suggested that the original zein colloidal nanoparticles were preferentially wetted in water. The incorporation of 0.1%–0.2% (w/w) NaCas significantly enhanced its Wettability in the oil, and Intermediate Wettability was achieved at a zein:NaCas ratio of 10:3. Confocal laser scanning microscope (CLSM) images showed that the incorporation of NaCas improved the interfacial coverage of the Pickering emulsions. When the zein:NaCas ratio ranged from 10:1 to 10:3, the interface was composed of zein/NaCas nanocomplexes. At a zein:NaCas ratio of 10:4, NaCas can competitively adsorbed to the interface and formed a hybrid interfacial structure. The Zein/NaCas nanocomplexes stabilized the Pickering emulsions and exhibited greater centrifugal stability than plain zein emulsions at most pHs and ionic strengths. The underlying mechanisms of the improved emulsion stability are discussed in this paper. This study explored a novel approach to stabilizing Pickering emulsions via the surface modification method using a food-grade protein.
Julius W J De Folter - One of the best experts on this subject based on the ideXlab platform.
-
oil in water pickering emulsions stabilized by colloidal particles from the water insoluble protein zein
Soft Matter, 2012Co-Authors: Julius W J De Folter, Marjolein Van Ruijven, Krassimir P VelikovAbstract:Few fully natural and biocompatible materials are available for the effective particle-stabilization of emulsions since strict requirements, such as insolubility in both fluid phases and Intermediate Wettability, need to be met. In this paper, we demonstrate the first use of water-insoluble proteins, employing the corn protein zein as a representative of this family, as effective particle-stabilizers of oil-in-water emulsions of natural oils and water. For this purpose, we synthesized zein colloidal particles through an anti-solvent precipitation procedure and demonstrated their use in the formation of stable oil-in-water Pickering emulsions as a function of particle concentration, pH and ionic strength. We confirmed that the wetting properties of zein, studied as a function of pH and ionic strength, strongly favor interfacial particle adsorption with oil-in-water three-phase contact angles θow close to 90°. We found that unmodified zein colloidal particles can produce stable, surfactant-free o/w emulsions with droplet sizes in the range 10–200 μm under experimental mixing conditions (2 min with Ultra Turrax homogenizer at 13500 rpm) at pH above and below the isoelectric point of zein, for low to moderate ionic strengths (1–10 mM). Under conditions where the particle volume fraction is low (<0.2 wt%) or at low pH, the resulting emulsions are not stable against coalescence. At a higher ionic strength, the zein particles have a tendency to aggregate and the resulting emulsions flocculate, forming an emulsion–gel phase.