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Eric A Decker - 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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physical and oxidative stability of fish oil Nanoemulsions produced by spontaneous emulsification effect of surfactant concentration and particle size
Journal of Food Engineering, 2015Co-Authors: Rebecca M Walker, Eric A DeckerAbstract:Abstract Nanoemulsion-based delivery systems offer many potential benefits for incorporating omega-3 oils into foods and beverages. Nanoemulsions are gaining popularity because of their ease of preparation, small particle size, relatively high stability, and production of optically transparent emulsions. In this study, spontaneous emulsification, a low-energy method, was used to fabricate fish oil Nanoemulsions. The influence of surfactant-to-oil-ratio on particle size and physical stability was evaluated. Optically transparent Nanoemulsions were formed and maintained physical stability at 37 °C for 14 days. Furthermore, the effect of particle size and surfactant concentration on oxidative stability of these Nanoemulsions was compared to emulsions produced by microfluidizer, a high-energy method. These Nanoemulsions had similar oxidative stabilities at 55 °C for 14 days. These results demonstrate that spontaneous emulsification can produce fish oil Nanoemulsions that are physically stable and oxidize at similar rates as traditionally prepared Nanoemulsions, and therefore may be suitable for fortifying clear food systems.
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physical stability autoxidation and photosensitized oxidation of ω 3 oils in Nanoemulsions prepared with natural and synthetic surfactants
Journal of Agricultural and Food Chemistry, 2015Co-Authors: Sibel Uluata, Julian D Mcclements, Eric A DeckerAbstract:The food industry is interested in the utilization of Nanoemulsions stabilized by natural emulsifiers, but little research has been conducted to determine the oxidative stability of such emulsions. In this study, two natural (lecithin and quillaja saponin) and two synthetic (Tween 80 and sodium dodecyl sulfate) surfactants were used to fabricate omega-3 Nanoemulsion using high pressure homogenization (microfluidization). Initially, all the Nanoemulsions contained small (d from 45 to 89 nm) and anionic (ζ-potential from −8 to −65 mV) lipid droplets (pH 7). The effect of pH, ionic strength, and temperature on the physical stability of the Nanoemulsion system was examined. Nanoemulsion stabilized with Tween 80, quillaja saponin, or sodium dodecyl sulfate (SDS) exhibited no major changes in particle size or visible creaming in the pH range of 3 to 8. All Nanoemulsions were relatively stable to salt addition (0 to 500 mM NaCl, pH 7.0). Nanoemulsions stabilized with SDS and quillaja saponin were stable to heati...
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physical stability autoxidation and photosensitized oxidation of ω 3 oils in Nanoemulsions prepared with natural and synthetic surfactants
Journal of Agricultural and Food Chemistry, 2015Co-Authors: Sibel Uluata, Julian D Mcclements, Eric A DeckerAbstract:The food industry is interested in the utilization of Nanoemulsions stabilized by natural emulsifiers, but little research has been conducted to determine the oxidative stability of such emulsions. In this study, two natural (lecithin and quillaja saponin) and two synthetic (Tween 80 and sodium dodecyl sulfate) surfactants were used to fabricate omega-3 Nanoemulsion using high pressure homogenization (microfluidization). Initially, all the Nanoemulsions contained small (d from 45 to 89 nm) and anionic (ζ-potential from -8 to -65 mV) lipid droplets (pH 7). The effect of pH, ionic strength, and temperature on the physical stability of the Nanoemulsion system was examined. Nanoemulsion stabilized with Tween 80, quillaja saponin, or sodium dodecyl sulfate (SDS) exhibited no major changes in particle size or visible creaming in the pH range of 3 to 8. All Nanoemulsions were relatively stable to salt addition (0 to 500 mM NaCl, pH 7.0). Nanoemulsions stabilized with SDS and quillaja saponin were stable to heating (30 to 90 °C). The impact of surfactant type on lipid oxidation was determined in the presence and absence of the singlet oxygen photosensitizers, riboflavin, and rose bengal. Riboflavin and rose bengal accelerated lipid oxidation when compare to samples without photosensitizers. Lipid hydroperoxide formation followed the order Tween 80 > SDS > lecithin > quillaja saponin, and propanal formation followed the order lecithin > Tween 80 > SDS > quillaja saponin at 37 °C for autoxidation. The same order of oxidative stability was observed in the presence of photosensitized oxidation promoted by riboflavin. Quillaja saponin consistently produced the most oxidatively stable emulsions, which could be due to its high free radical scavenging capacity.
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Nanoemulsion delivery systems influence of carrier oil on β carotene bioaccessibility
Food Chemistry, 2012Co-Authors: Cheng Qian, Eric A Decker, Hang Xiao, David Julian McclementsAbstract:Consumption of carotenoids may reduce the incidences of certain chronic diseases, but their use in foods is currently limited because of their poor water-solubility, low bioavailability and chemical instability. We examined the impact of carrier oil type on the bioaccessibility of β-carotene encapsulated within Nanoemulsion-based delivery systems. Oil-in-water Nanoemulsions (d orange oil. The bioaccessibility of β-carotene was negligible (≈0%) in orange oil Nanoemulsions because no mixed micelles were formed to solubilise β-carotene, and was relatively low (≈2%) in MCT Nanoemulsions because the mixed micelles formed were too small to solubilise β-carotene. In contrast, β-carotene bioaccessibility was relatively high (≈66%) in LCT Nanoemulsions. Our results have important implications for the design of effective delivery systems for encapsulation of carotenoids and other lipophilic bioactive components.
David Julian Mcclements - One of the best experts on this subject based on the ideXlab platform.
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Nanoemulsion based delivery systems for testing nutraceutical efficacy using caenorhabditis elegans demonstration of curcumin bioaccumulation and body fat reduction
Food Research International, 2019Co-Authors: Peiyi Shen, David Julian Mcclements, Ruojie Zhang, Yeonhwa ParkAbstract:Abstract The genome of the nematode Caenorhabditis elegans shares many similarities with that of humans and so it is widely used as a model in pharmaceutical and nutritional studies. C. elegans has a small mouth and therefore very fine lipid particles are required to orally deliver hydrophobic nutraceuticals. In this study, a Nanoemulsion-based delivery system was developed to deliver curcumin to C. elegans. Nanoemulsion were fabricated with different mean particle diameters (d32 = 150 nm and 300 nm), lipid types (Medium chain triglyceride, corn, and fish oil), and emulsifier types (Tween 80 and whey protein). The auto-fluorescence intensity of curcumin was used as an indicator of curcumin accumulation in C. elegans. The structure and composition of Nanoemulsions had a significant influence on curcumin bioaccumulation in C. elegans. Curcumin bioaccumulation increased with increasing droplet size, was found to be higher in Nanoemulsion containing corn oil compared with those containing fish oil or MCT, and was higher for droplets coated by whey protein than by Tween 80. The nematodes treated with curcumin-loaded Nanoemulsions showed significantly reduced fat accumulation compared to the control group. This study could provide useful information to widen the application of C. elegans in research involving lipophilic compounds.
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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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Nanoemulsion based delivery systems for nutraceuticals influence of carrier oil type on bioavailability of pterostilbene
The FASEB Journal, 2015Co-Authors: Yue Sun, David Julian Mcclements, Peiju Qiu, Ziyuan Xia, Jinkai Zheng, Lijuan Zhang, Hang XiaoAbstract:Food-grade delivery systems are essential to improve bioavailability of nutraceuticals. Pterostilbene is a dietary flavonoid with various beneficial effects, but a low bioavailability. We determined the influence of Nanoemulsion-based delivery systems with different carrier oils (flaxseed oil vs. olive oil) on the bioaccessibility and bioavailability of pterostilbene. The Nanoemulsions were subjected to a simulated gastrointestinal tract (GIT) which include mouth, stomach and small intestine, then the resulting micelles were subject to absorption and metabolism study in the Caco-2 cell. The amounts of non-conjugated and conjugated pterostilbene in the cells, apical and basolateral compartments were detected by HPLC. The bioaccessibility of pterostilbene in both Nanoemulsions were significantly higher than the control (non-encapsulated) group. The Nanoemulsion containing olive oil had a higher extent of free fatty acid production in the small intestine than flaxseed oil one, it also increased trans-enteroc...
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Nanoemulsion-based delivery systems for nutraceuticals: Influence of carrier oil type on bioavailability of pterostilbene
Journal of Functional Foods, 2015Co-Authors: Yue Sun, David Julian Mcclements, Peiju Qiu, Ziyuan Xia, Jinkai Zheng, Lijuan Zhang, Hang XiaoAbstract:Nanoemulsion-based delivery systems can be utilized in functional foods and beverages to improve the bioavailability of nutraceuticals. We determined the influence of carrier oil type on the bioavailability of pterostilbene encapsulated in Nanoemulsions containing either flaxseed or olive oil as the carrier oil. The Nanoemulsions were then subjected to a simulated gastrointestinal tract (mouth, stomach, small intestine), and the resulting micelle phases were used to establish pterostilbene bioavailability using a Caco-2 cell model. Both Nanoemulsions significantly enhanced the bioaccessibility of pterostilbene within the micelle phase. However, olive oil Nanoemulsions increased trans-enterocyte transport of pterostilbene more effectively than flaxseed oil ones. Moreover, the patterns of metabolism of pterostilbene during its trans-enterocyte transport were dramatically different when pterostilbene was delivered using Nanoemulsions with different carrier oil types.
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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.
Lilian Abugoch - One of the best experts on this subject based on the ideXlab platform.
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thymol Nanoemulsions incorporated in quinoa protein chitosan edible films antifungal effect in cherry tomatoes
Food Chemistry, 2018Co-Authors: Nancy Robledo, Paola Vera, Luis Lopez, Mehrdad Yazdanipedram, Cristian Tapia, Lilian AbugochAbstract:Thymol Nanoemulsions were produced by spontaneous emulsification, ultrasound, and a combination of both methods. The best result in terms of size and polydispersion was spontaneous emulsification where thymol was efficiently encapsulated, the Nanoemulsions inhibited Botrytis cinerea at 110 ppm of thymol. A 10% dilution of this Nanoemulsion in water was used to prepare quinoa-chitosan films. The film microstructure was porous and heterogeneous. The tensile strength of the film was significantly lower but its mean elongation at break was similar to that of the control film. The water vapour permeability was similar to that of the control film. The effect of Nanoemulsion-thymol-quinoa protein/chitosan coating on mould growth in inoculated cherry tomatoes was evaluated. Compared with control samples (tomatoes without coating and those coated with quinoa protein/chitosan), tomatoes with this coating and inoculated with B. cinerea showed a significant decrease in fungal growth after 7 days at 5 °C.
Patrick S Doyle - One of the best experts on this subject based on the ideXlab platform.
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thermoresponsive Nanoemulsion based gel synthesized through a low energy process
Nature Communications, 2019Co-Authors: Seyed Meysam Hashemnejad, Abu Zayed Md Badruddoza, Brady C Zarket, Carlos Ricardo Castaneda, Patrick S DoyleAbstract:Thermoresponsive Nanoemulsions find utility in applications ranging from food to pharmaceuticals to consumer products. Prior systems have found limited translation to applications due to cytotoxicity of the compositions and/or difficulties in scaling-up the process. Here, we report a route to thermally gel an oil-in-water Nanoemulsion using a small amount of FDA-approved amphiphilic triblock Pluronic copolymers which act as gelling agents. At ambient temperature the suspension displays liquid-like behavior, and quickly becomes an elastic gel at elevated temperatures. We propose a gelation mechanism triggered by synergistic action of thermally-induced adsorption of Pluronic copolymers onto the droplet interface and an increased micelle concentration in the aqueous solution. We demonstrate that the system's properties can be tuned via many factors and report their rheological properties. The Nanoemulsions are prepared using a low-energy process which offers an efficient route to scale-up. The Nanoemulsion formulations are well-suited for use in cosmetics and pharmaceutical applications.
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a general route for Nanoemulsion synthesis using low energy methods at constant temperature
Langmuir, 2017Co-Authors: Ankur Gupta, Abu Zayed Md Badruddoza, Patrick S DoyleAbstract:The central dogma of Nanoemulsion formation using low-energy methods at constant temperature—popularly known as the emulsion inversion point (EIP) method—is that to create O/W Nanoemulsions, water should be added to a mixture of an oil and surfactant. Here, we demonstrate that the above order of mixing is not universal and a reverse order of mixing could be superior, depending on the choice of surfactant and liquid phases. We propose a more general methodology to make O/W as well as W/O Nanoemulsions by studying the variation of droplet size with the surfactant hydrophilic–lypophilic balance for several model systems. Our analysis shows that surfactant migration from the initial phase to the interface is the critical step for successful Nanoemulsion synthesis of both O/W and W/O Nanoemulsions. On the basis of our understanding and experimental results, we utilize the reverse order of mixing for two applications: (1) crystallization and formulation of pharmaceutical drugs with faster dissolution rates and ...
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A General Route for Nanoemulsion Synthesis Using Low-Energy Methods at Constant Temperature
2017Co-Authors: Ankur Gupta, Abu Zayed Md Badruddoza, Patrick S DoyleAbstract:The central dogma of Nanoemulsion formation using low-energy methods at constant temperaturepopularly known as the emulsion inversion point (EIP) methodis that to create O/W Nanoemulsions, water should be added to a mixture of an oil and surfactant. Here, we demonstrate that the above order of mixing is not universal and a reverse order of mixing could be superior, depending on the choice of surfactant and liquid phases. We propose a more general methodology to make O/W as well as W/O Nanoemulsions by studying the variation of droplet size with the surfactant hydrophilic–lypophilic balance for several model systems. Our analysis shows that surfactant migration from the initial phase to the interface is the critical step for successful Nanoemulsion synthesis of both O/W and W/O Nanoemulsions. On the basis of our understanding and experimental results, we utilize the reverse order of mixing for two applications: (1) crystallization and formulation of pharmaceutical drugs with faster dissolution rates and (2) synthesis of alginate-based nanogels. The general route provides insights into Nanoemulsion formation through low-energy methods and also opens up possibilities that were previously overlooked in the field
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controlling and predicting droplet size of Nanoemulsions scaling relations with experimental validation
Soft Matter, 2016Co-Authors: Ankur Gupta, Burak H Eral, Alan T Hatton, Patrick S DoyleAbstract:Nanoemulsions possess powerful nano-scale properties that make them attractive for diverse applications such as drug delivery, food supplements, nanoparticle synthesis and pharmaceutical formulation. However, there is little knowledge in Nanoemulsion literature about controlling and predicting droplet size. In this article, we propose a scaling relation to predict the dependence of Nanoemulsion droplet size with physical properties such as viscosity of the droplet phase and continuous phase, and process parameters such as input power density. We validate our proposed scaling with a wide range of droplet size data from Nanoemulsions prepared with high pressure homogenization and ultrasonication. Our proposed scaling also compares favorably with experimental data from literature. The scaling relation can serve as a guiding principle for rational design of Nanoemulsions.
Nancy Robledo - One of the best experts on this subject based on the ideXlab platform.
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thymol Nanoemulsions incorporated in quinoa protein chitosan edible films antifungal effect in cherry tomatoes
Food Chemistry, 2018Co-Authors: Nancy Robledo, Paola Vera, Luis Lopez, Mehrdad Yazdanipedram, Cristian Tapia, Lilian AbugochAbstract:Thymol Nanoemulsions were produced by spontaneous emulsification, ultrasound, and a combination of both methods. The best result in terms of size and polydispersion was spontaneous emulsification where thymol was efficiently encapsulated, the Nanoemulsions inhibited Botrytis cinerea at 110 ppm of thymol. A 10% dilution of this Nanoemulsion in water was used to prepare quinoa-chitosan films. The film microstructure was porous and heterogeneous. The tensile strength of the film was significantly lower but its mean elongation at break was similar to that of the control film. The water vapour permeability was similar to that of the control film. The effect of Nanoemulsion-thymol-quinoa protein/chitosan coating on mould growth in inoculated cherry tomatoes was evaluated. Compared with control samples (tomatoes without coating and those coated with quinoa protein/chitosan), tomatoes with this coating and inoculated with B. cinerea showed a significant decrease in fungal growth after 7 days at 5 °C.
