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David Julian Mcclements - One of the best experts on this subject based on the ideXlab platform.
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improvements in the formation and stability of fish Oil in water nanoemulsions using carrier Oils mct thyme Oil Lemon Oil
Journal of Food Engineering, 2017Co-Authors: Rebecca M Walker, Eric A Decker, Cansu Ekin Gumus, David Julian McclementsAbstract:Abstract Nanoemulsion-based delivery systems are particularly effective tools for incorporating omega-3 polyunsaturated lipids into many foods and beverages. In this study, the impact of carrier Oil type and concentration on the formation and stability of fish Oil-in-water nanoemulsions was determined. Three carrier Oils with different physicochemical and sensory properties were evaluated: medium chain triglycerides (MCT); Lemon Oil; and thyme Oil. Nanoemulsions (d thyme Oil. This effect was attributed to the presence of high levels of natural antioxidants (phenolics) within the Lemon and thyme Oils. These results show that selection of an appropriate carrier Oil type and concentration can lead to the formation of fish Oil nanoemulsions with good physical and chemical stability.
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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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influence of lipid type on gastrointestinal fate of Oil in water emulsions in vitro digestion study
Food Research International, 2015Co-Authors: Ruojie Zhang, David Julian Mcclements, Eric A Decker, Zipei Zhang, Hui ZhangAbstract:The potential gastrointestinal fate of Oil-in-water emulsions containing lipid phases from different sources was examined: vegetable Oils (corn, olive, sunflower, and canola Oil); marine Oils (fish and krill Oil); flavor Oils (orange and Lemon Oil); and, medium chain triglycerides (MCT). The lowest rates and extents of lipid digestion were observed for emulsified flavor Oil, followed by emulsified krill Oil. There was no appreciable difference between the final amounts of free fatty acids released for emulsified digestible Oils. Differences in the digestibility of emulsions prepared using different Oils were attributed to differences in their compositions, e.g., fatty acid chain length and unsaturation. The particle size distribution, particle charge, microstructure, and macroscopic appearance of the emulsions during passage through the simulated GIT depended on Oil type. The results of this study may facilitate the design of functional foods that control the digestion and absorption of triglycerides, as well as the bioaccessibility of hydrophobic bioactives.
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nanoemulsion based delivery systems for polyunsaturated ω 3 Oils formation using a spontaneous emulsification method
Journal of Agricultural and Food Chemistry, 2014Co-Authors: Alessandro Gulotta, Amir Hossein Saberi, Maria Cristina Nicoli, David Julian McclementsAbstract:Nanoemulsion-based delivery systems are finding increasing utilization to encapsulate lipophilic bioactive components in food, personal care, cosmetic, and pharmaceutical applications. In this study, a spontaneous emulsification method was used to fabricate nanoemulsions from polyunsaturated (ω-3) Oils, that is, fish Oil. This low-energy method relies on formation of fine Oil droplets when an Oil/surfactant mixture is added to an aqueous solution. The influence of surfactant-to-Oil ratio (SOR), Oil composition (Lemon Oil and MCT), and cosolvent composition (glycerol, ethanol, propylene glycol, and water) on the formation and stability of the systems was determined. Optically transparent nanoemulsions could be formed by controlling SOR, Oil composition, and aqueous phase composition. The spontaneous emulsification method therefore has considerable potential for fabricating nanoemulsion-based delivery systems for incorporating polyunsatured Oils into clear food, personal care, and pharmaceutical products.
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nutraceutical nanoemulsions influence of carrier Oil composition digestible versus indigestible Oil on β carotene bioavailability
Journal of the Science of Food and Agriculture, 2013Co-Authors: Hang Xiao, David Julian McclementsAbstract:BACKGROUND Carotenoids, such as β-carotene, are widely used in foods and beverages as natural colorants and nutraceuticals. We investigated the influence of carrier Oil composition (ratio of digestible to indigestible Oil) on the physical stability, microstructure and bioaccessibility of β-carotene nanoemulsions using a simulated gastrointestinal tract model. RESULTS β-Carotene nanoemulsions (d < 150 nm) were formed by high-pressure homogenization using sucrose monoester and lysolecithin as emulsifiers, and mixtures of corn Oil (digestible) and Lemon Oil (indigestible) as the lipid phase. All of the nanoemulsions underwent extensive droplet aggregation under mouth, stomach and small intestine conditions. The extent of free fatty acid production in the small intestine increased as the amount of digestible Oil in the droplets increased. The bioaccessibility of β-carotene also increased with increasing digestible Oil content, ranging from ∼5% for the pure Lemon Oil system to ∼76% for the pure corn Oil system. This effect was attributed to the ability of mixed micelles formed from triglyceride digestion products (free fatty acids and monoglycerides) to solubilize β-carotene. CONCLUSIONS This study provides important information for developing effective delivery systems for lipophilic bioactive components in food and beverage applications. © 2013 Society of Chemical Industry
Robert E Mandrell - One of the best experts on this subject based on the ideXlab platform.
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antibacterial activities of plant essential Oils and their components against escherichia coli o157 h7 and salmonella enterica in apple juice
Journal of Agricultural and Food Chemistry, 2004Co-Authors: Mendel Friedman, Philip R Henika, Carol E Levin, Robert E MandrellAbstract:We evaluated 17 plant essential Oils and nine Oil compounds for antibacterial activity against the foodborne pathogens Escherichia coli O157:H7 and Salmonella enterica in apple juices in a bactericidal assay in terms of % of the sample that resulted in a 50% decrease in the number of bacteria (BA50). The 10 compounds most active against E. coli (60 min BA50 range in clear juice, 0.018−0.093%) were carvacrol, oregano Oil, geraniol, eugenol, cinnamon leaf Oil, citral, clove bud Oil, Lemongrass Oil, cinnamon bark Oil, and Lemon Oil. The corresponding compounds against S. enterica (BA50 range, 0.0044−0.011%) were Melissa Oil, carvacrol, oregano Oil, terpeineol, geraniol, Lemon Oil, citral, Lemongrass Oil, cinnamon leaf Oil, and linalool. The activity (i) was greater for S. enterica than for E. coli, (ii) increased with incubation temperature and storage time, and (iii) was not affected by the acidity of the juices. The antibacterial agents could be divided into two classes: fast-acting and slow-acting. High-...
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antibacterial activities of plant essential Oils and their components against escherichia coli o157 h7 and salmonella enterica in apple juice
Journal of Agricultural and Food Chemistry, 2004Co-Authors: Mendel Friedman, Philip R Henika, Carol E Levin, Robert E MandrellAbstract:We evaluated 17 plant essential Oils and nine Oil compounds for antibacterial activity against the foodborne pathogens Escherichia coli O157:H7 and Salmonella enterica in apple juices in a bactericidal assay in terms of % of the sample that resulted in a 50% decrease in the number of bacteria (BA(50)). The 10 compounds most active against E. coli (60 min BA(50) range in clear juice, 0.018-0.093%) were carvacrol, oregano Oil, geraniol, eugenol, cinnamon leaf Oil, citral, clove bud Oil, Lemongrass Oil, cinnamon bark Oil, and Lemon Oil. The corresponding compounds against S. enterica (BA(50) range, 0.0044-0.011%) were Melissa Oil, carvacrol, oregano Oil, terpeineol, geraniol, Lemon Oil, citral, Lemongrass Oil, cinnamon leaf Oil, and linalool. The activity (i) was greater for S. enterica than for E. coli, (ii) increased with incubation temperature and storage time, and (iii) was not affected by the acidity of the juices. The antibacterial agents could be divided into two classes: fast-acting and slow-acting. High-performance liquid chromatography analysis showed that the bactericidal results are related to the composition of the Oils. These studies provide information about new ways to protect apple juice and other foods against human pathogens.
Jiajia Rao - One of the best experts on this subject based on the ideXlab platform.
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optimization of lipid nanoparticle formation for beverage applications influence of Oil type cosolvents and cosurfactants on nanoemulsion properties
Journal of Food Engineering, 2013Co-Authors: Jiajia Rao, David Julian McclementsAbstract:Abstract The influence of flavor Oil composition, cosolvents (glycerol and propylene glycol), and cosurfactant (lysolecithin) on the formation and stability of Lemon Oil nanoemulsions stabilized by sucrose monoesters was examined. At ambient temperature, nanoemulsions containing 1-, 3-, and 5-fold Lemon Oils were stable to droplet growth, whereas those containing 10-fold Lemon Oil were unstable. For 10-fold Lemon Oil nanoemulsions, the droplet growth rate increased with increasing temperature, cosolvent addition, and decreasing lysolecithin concentration, which was attributed to the influence of these factors on the phase inversion temperature. Clear nanoemulsions could be formulated that maintained small mean particle diameters ( d ≈ 81 nm) during storage at ambient temperature for 1 month. The information generated in this study is useful for designing stable flavor nanoemulsions for applications in functional foods and beverages.
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Lemon Oil solubilization in mixed surfactant solutions rationalizing microemulsion nanoemulsion formation
Food Hydrocolloids, 2012Co-Authors: Jiajia Rao, David Julian McclementsAbstract:Abstract Lipophilic functional ingredients are usually incorporated into aqueous-based foods and beverages in the form of colloidal dispersions. In this study, we investigated the rate and extent of solubilization of emulsified Lemon Oil in mixed non-ionic surfactant solutions (buffer: propylene glycol = 2:1): sucrose monopalmitate (SMP) and/or Tween 80 (T80). The influence of surfactant concentration, type, and mixing ratio on Lemon Oil solubilization was investigated, with the aim of identifying suitable conditions for preparing stable microemulsions and nanoemulsions. Solubilization was monitored by measuring changes in light scattering by Lemon Oil droplets after they were dispersed in surfactant solutions (pH 7). The solubilization process was rapid ( C sat ) was reached, after which it remained as nanoemulsion droplets. The value of C sat increased with increasing surfactant concentration and was higher for SMP than Tween 80. The impact of storage at pH 3.5 on the physical stability of microemulsions and nanoemulsions was examined. Acid stable colloidal dispersions could not be formed using SMP alone. However, relatively stable nanoemulsions and microemulsions could be formed when ≥75 or 50 wt% Tween 80 was incorporated into the surfactant phase, respectively. This study provides important information for the rational design of food-grade colloidal delivery systems for encapsulating and delivering functional lipids for food and beverage applications.
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food grade microemulsions nanoemulsions and emulsions fabrication from sucrose monopalmitate Lemon Oil
Food Hydrocolloids, 2011Co-Authors: Jiajia Rao, David Julian McclementsAbstract:Sucrose monopalmitate (SMP) is a non-toxic, biodegradable, non-ionic surfactant suitable for use in foods and beverages. This study aimed to establish conditions where stable microemulsions, nanoemulsions or emulsions could be fabricated using SMP as a surfactant and Lemon Oil as an Oil phase. Emulsions (r > 100 nm) or nanoemulsions (r 1). The impact of simple mixing, thermal treatment, and homogenization on the formation of the different colloidal systems was investigated. Blending/heating was needed to produce microemulsions or emulsions, whereas blending/heating/homogenization was needed to produce nanoemulsions. The impact of environmental stresses (pH, ionic strength, temperature) on the functional performance of nanoemulsions and microemulsions was examined. Relatively stable nanoemulsions could be formed at pH 6 and 7 and stable microemulsions at pH 5 and 6, but extensive particle growth/aggregation occurred at lower and higher pH values. Microemulsions were relatively stable to salt addition (0–200 mM NaCl), but nanoemulsions exhibited droplet aggregation/growth at ≥50 mM NaCl after 1 month storage at pH 7. Microemulsions formed gels at low temperatures (5 °C), were stable at ambient temperatures (23 °C), and exhibited particle growth at elevated temperatures (40 °C). Nanoemulsions were stable at refrigerator (5 °C) and ambient (23 °C) temperatures, but exhibited coalescence at elevated temperatures (40 °C). This study provides important information for optimizing the application of sucrose monoesters to form colloidal dispersions in food and beverage products.
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formation of flavor Oil microemulsions nanoemulsions and emulsions influence of composition and preparation method
Journal of Agricultural and Food Chemistry, 2011Co-Authors: Jiajia Rao, David Julian McclementsAbstract:This study aimed to establish conditions where stable microemulsions, nanoemulsions or emulsions could be fabricated from a nonionic surfactant (Tween 80) and flavor Oil (Lemon Oil). Different coll...
Mendel Friedman - One of the best experts on this subject based on the ideXlab platform.
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antibacterial activities of plant essential Oils and their components against escherichia coli o157 h7 and salmonella enterica in apple juice
Journal of Agricultural and Food Chemistry, 2004Co-Authors: Mendel Friedman, Philip R Henika, Carol E Levin, Robert E MandrellAbstract:We evaluated 17 plant essential Oils and nine Oil compounds for antibacterial activity against the foodborne pathogens Escherichia coli O157:H7 and Salmonella enterica in apple juices in a bactericidal assay in terms of % of the sample that resulted in a 50% decrease in the number of bacteria (BA50). The 10 compounds most active against E. coli (60 min BA50 range in clear juice, 0.018−0.093%) were carvacrol, oregano Oil, geraniol, eugenol, cinnamon leaf Oil, citral, clove bud Oil, Lemongrass Oil, cinnamon bark Oil, and Lemon Oil. The corresponding compounds against S. enterica (BA50 range, 0.0044−0.011%) were Melissa Oil, carvacrol, oregano Oil, terpeineol, geraniol, Lemon Oil, citral, Lemongrass Oil, cinnamon leaf Oil, and linalool. The activity (i) was greater for S. enterica than for E. coli, (ii) increased with incubation temperature and storage time, and (iii) was not affected by the acidity of the juices. The antibacterial agents could be divided into two classes: fast-acting and slow-acting. High-...
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antibacterial activities of plant essential Oils and their components against escherichia coli o157 h7 and salmonella enterica in apple juice
Journal of Agricultural and Food Chemistry, 2004Co-Authors: Mendel Friedman, Philip R Henika, Carol E Levin, Robert E MandrellAbstract:We evaluated 17 plant essential Oils and nine Oil compounds for antibacterial activity against the foodborne pathogens Escherichia coli O157:H7 and Salmonella enterica in apple juices in a bactericidal assay in terms of % of the sample that resulted in a 50% decrease in the number of bacteria (BA(50)). The 10 compounds most active against E. coli (60 min BA(50) range in clear juice, 0.018-0.093%) were carvacrol, oregano Oil, geraniol, eugenol, cinnamon leaf Oil, citral, clove bud Oil, Lemongrass Oil, cinnamon bark Oil, and Lemon Oil. The corresponding compounds against S. enterica (BA(50) range, 0.0044-0.011%) were Melissa Oil, carvacrol, oregano Oil, terpeineol, geraniol, Lemon Oil, citral, Lemongrass Oil, cinnamon leaf Oil, and linalool. The activity (i) was greater for S. enterica than for E. coli, (ii) increased with incubation temperature and storage time, and (iii) was not affected by the acidity of the juices. The antibacterial agents could be divided into two classes: fast-acting and slow-acting. High-performance liquid chromatography analysis showed that the bactericidal results are related to the composition of the Oils. These studies provide information about new ways to protect apple juice and other foods against human pathogens.
Harald Tichy - One of the best experts on this subject based on the ideXlab platform.
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rising background odor concentration reduces sensitivity of on and off olfactory receptor neurons for changes in concentration
Frontiers in Physiology, 2016Co-Authors: Maria Hellwig, Harald TichyAbstract:The ON and OFF ORNs on cockroach antennae optimize the detection and transfer of information about concentration increments and decrements by providing excitatory responses for both. It follows that the antagonism of the responses facilitates instantaneous evaluations of the odor plume to help the insect make tracking decisions by signaling “higher concentra-tion than background” and “lower concentration than background”. Here we analyzed the effect of the background concentration level of the odor of Lemon Oil on the responses of the ON and OFF ORNs to jumps and drops of that odor, respectively. Raising the background level decreases both the ON-ORN’s response to concentration jumps and the OFF-ORN’s response to concentration drops. Impulse frequency of the ON ORN is high when the concen-tration jump is large, but for a given jump, frequency tends to be higher when the background level is low. Conversely, impulse frequency of the OFF cell is high at large concentration drops, but higher still when the background level is low. Analyses of this double dependence revealed that the activity of both types of ORNs is raised more by increasing the change in concentration than by decreasing the background concentration by the same amount. This effect is greater in the OFF ORN than in the ON ORN, indicating a bias for falling concentra-tions. Given equal change in concentration, concentration drops evoke stronger responses in the OFF ORN than concentrations jumps in the ON ORN. This suggests that the OFF re-sponses are used as alert information for accurately tracking.
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integration of temperature and olfactory information in cockroach antennal lobe glomeruli
Journal of Comparative Physiology A-neuroethology Sensory Neural and Behavioral Physiology, 2000Co-Authors: R Zeiner, Harald TichyAbstract:Individual neurons in the antennal lobe of the cockroach not only respond to warming, cooling and the odor of Lemon Oil but they also integrate the responses to simultaneously occurring temperature and olfactory stimuli. This integration results in an increase or decrease of the neuron's activity as compared to its responses to the temperature stimuli presented alone. The mean gain for a change in temperature in the warm and cold direction is 9.5 (imp s–1) °C–1 and 10.2 (imp s–1) °C–1, respectively. Thus, the average neuron elevates its impulse frequency by 1 imp s–1 when temperature is increased by 0.1°C or decreased by 0.09°C. Examination of response scatter reveals that the difference required between two warm or two cold stimuli to be discriminated is 0.5°C. Similar values for gain and resolving power are obtained for the enhanced responses to the warm-odor and the cold-odor stimulus combinations. The neurons described are: (1) local interneurons innervating a number of glomeruli distributed within the antennal lobe, and (2) projection neurons collecting information from single glomeruli at 140–280 µm from the surface of the antennal lobe and providing links with the calyces of the mushroom bodies and the lateral lobe of the protocerebrum.
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combined effects of olfactory and mechanical inputs in antennal lobe neurons of the cockroach
Journal of Comparative Physiology A-neuroethology Sensory Neural and Behavioral Physiology, 1998Co-Authors: R Zeiner, Harald TichyAbstract:Although it has been known that olfactory and mechanical inputs from the antenna converge in the antennal lobe of the deutocerebrum of the American cockroach, the capacity of antennal lobe neurons to integrate cues from these modalities was never examined. In the present study, neurons responsive to both the odor of Lemon Oil and to lateral displacement of the antenna were used to compare the effects of unimodal and bimodal stimulation. The combination of olfactory and mechanical stimuli produced increases over unimodal olfactory responses in 61% (30/49) of the neurons. In the remaining neurons the response either decreased (20%; 10/49), or no bimodal interaction was apparent (19%; 9/49). Dye injection (lucifer yellow) following physiological characterization revealed that these bimodal neurons are local neurons or projection neurons. The antennal lobe links the inputs from olfactory and mechanosensory systems and provides a substrate through which olfactory and mechanical stimuli influence one another's effects.