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20 pages, 4026 KiB

Open AccessArticle

Shrimp Oil-Enriched Mayonnaise Prepared Using Fish Myofibrillar Protein as a Substitute for Egg Yolk: Physical, Rheological, and Sensory Properties

by Bharathipriya Rajasekaran, Avtar Singh, Bin Zhang, Hui Hong, Thummanoon Prodpran and Soottawat Benjakul

Colloids Interfaces 2024, 8(2), 22; https://doi.org/10.3390/colloids8020022 - 18 Mar 2024

Viewed by 1059

Abstract

The effect of SO (shrimp oil) at various levels (5, 10, and 15%) on the stability of mayonnaise was investigated. Droplet size (d₃₂ and d₄₃), polydispersity index, and microstructure results showed an upsurge in droplet sizes with augmenting level of [...] Read more.

The effect of SO (shrimp oil) at various levels (5, 10, and 15%) on the stability of mayonnaise was investigated. Droplet size (d₃₂ and d₄₃), polydispersity index, and microstructure results showed an upsurge in droplet sizes with augmenting level of SO in mayonnaise (5 to 15%) (p < 0.05). SO imparted a bright orange color to the mayonnaise as evidenced by increased a* and b* values with lower L* values (p < 0.05). Moreover, the impact of a fish myofibrillar protein (FMP) substitution for egg yolk (0, 25, 50, 75%) in mayonnaise containing SO (5% and 10%) was also studied. Increasing the level of FMP substitution in SO-added mayonnaise showed a dilution effect and reduced a* and b* values (p < 0.05). In addition, excessive FMP substitution up to 75% drastically increased centrifugal and thermal creaming indices, indicating lowered stability (p < 0.05). Nevertheless, with the augmenting FMP substitutions, the viscosity, texture, and rheological properties in mayonnaise became lower (p < 0.05). However, there were no differences in overall acceptability scores between 5% SO-added mayonnaise with 25% FMP substitution (SO5:FMP25) and 5% SO-added mayonnaise without FMP substitution (SO5:FMP0) (p > 0.05). A confocal laser scanning microscopic (CLSM) study revealed a smaller droplet and less aggregation in the SO5:FMP0 sample, compared to SO5:FMP25. The incorporation of SO and FMP substitution yielded the resulting mayonnaise, which met the requirements of a healthy food since SO is rich in PUFA and the replacement of egg yolk by FMP can contribute several health benefits. The incorporation of SO as well as FMP as substitution for egg yolk therefore has potential in the development of functional foods. Full article

(This article belongs to the Special Issue Food Colloids II)

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17 pages, 1443 KiB

Open AccessArticle

Optimization of Clove Oil Nanoemulsions: Evaluation of Antioxidant, Antimicrobial, and Anticancer Properties

by José Nabor Haro-González, Brenda Nathalie Schlienger de Alba, Moisés Martínez-Velázquez, Gustavo Adolfo Castillo-Herrera and Hugo Espinosa-Andrews

Colloids Interfaces 2023, 7(4), 64; https://doi.org/10.3390/colloids7040064 - 27 Oct 2023

Cited by 2 | Viewed by 2836

Abstract

Clove essential oil is traditionally used as an anesthetic, analgesic, or insecticide, and recently, its applications as an antimicrobial, antioxidant, or anticancer agent have been explored. Nanoemulsions are thermodynamically unstable dispersions (d < 100 nm) produced by mixing two immiscible phases, which, in [...] Read more.

Clove essential oil is traditionally used as an anesthetic, analgesic, or insecticide, and recently, its applications as an antimicrobial, antioxidant, or anticancer agent have been explored. Nanoemulsions are thermodynamically unstable dispersions (d < 100 nm) produced by mixing two immiscible phases, which, in many cases, improve the stability and biological activities of functional ingredients for pharmaceutical, cosmetic, or food applications. This research optimized the formation of clove essential oil nanoemulsions by employing response surface methodology. The surfactant concentration was minimized by modifying the percentage of clove oil (0–100%), surfactant content (1–4%), and oil phase content (0–20%). In the optimum conditions, a nanoemulsion (93.19 ± 3.92 nm) was produced using 1.0% surfactant and 2.5% oil phase of which 50.7% was clove essential oil. The optimized nanoemulsion was stable in rapid stability tests (centrifugation, freezing–thawing, and heating–cooling), but its average droplet size increased during storage at different temperatures. The nanoemulsion contains a phenolic content equivalent to 736 mg gallic acid/mL. However, the antioxidant capacity of the essential oil (IC₅₀ = 0.78 µg/mL) was dismissed in the nanoemulsion (IC₅₀ = 2.43 µg/mL). The antimicrobial activity of the nanoemulsion showed strain–dependent behavior with MIC ranging from 0.0468 to 0.75 mg/mL, where E. coli and S. typhimurium were the most susceptible pathogenic bacteria. Finally, nanoencapsulation of clove oil showed higher in vitro cytotoxic activity against Caco–2 cancer cells (227 μg/mL) than free clove essential oil (283 μg/mL), but nanoemulsion (306 μg/mL) was less effective than oil (231 μg/mL) in the HT–29 line. This research shows the potential of clove essential oil nanoemulsions for developing biological therapies to treat diseases. Full article

(This article belongs to the Special Issue Food Colloids II)

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14 pages, 1699 KiB

Open AccessArticle

The Use of Soy and Egg Phosphatidylcholines Modified with Caffeic Acid Enhances the Oxidative Stability of High-Fat (70%) Fish Oil-in-Water Emulsions

by Betül Yesiltas, Pedro J. García-Moreno, Ann-Dorit M. Sørensen, Chiranjib Banerjee, Sampson Anankanbil, Zheng Guo, Peter R. Ogilby and Charlotte Jacobsen

Colloids Interfaces 2023, 7(3), 60; https://doi.org/10.3390/colloids7030060 - 18 Sep 2023

Cited by 1 | Viewed by 1400

Abstract

This study investigated the effect of the combined use of sodium caseinate (CAS), commercial phosphatidylcholine (PC), and modified PCs on the physical and oxidative stability of 70% fish oil-in-water emulsions. Caffeic acid was covalently attached to both modified PCs (PCs originated from soy [...] Read more.

This study investigated the effect of the combined use of sodium caseinate (CAS), commercial phosphatidylcholine (PC), and modified PCs on the physical and oxidative stability of 70% fish oil-in-water emulsions. Caffeic acid was covalently attached to both modified PCs (PCs originated from soy and eggs) in order to increase the antioxidant activity of PCs and investigate the advantage of bringing the antioxidant activity to the close proximity of the oil-water interface. Results showed that oxidative stability was improved when part of the PC was substituted with modified soy PC or egg PC. Emulsions containing a low concentration of modified PCs (10 wt.% of total PC) resulted in a prooxidative effect on the formation of hydroperoxides compared to emulsions with free caffeic acid. On the other hand, a decrease in the formation of volatile oxidation products was observed for emulsions containing higher levels of modified PCs (60 wt.% of total PC) compared to the emulsions with free caffeic acid added at its equivalent concentration. Increased concentrations of modified PCs provided better oxidative stability in high-fat emulsions, independent of the modified PC type. Moreover, when oxidation was initiated by producing singlet oxygen near a single oil droplet using a focused laser, fluorescence imaging showed that the oxidation did not propagate from one oil droplet to another oil droplet. Full article

(This article belongs to the Special Issue Food Colloids II)

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16 pages, 13614 KiB

Open AccessArticle

Alginate-Chitosan Microgel Particles, Water–Oil Interfacial Layers, and Emulsion Stabilization

by Aggelos Charisis and Eleni P. Kalogianni

Colloids Interfaces 2023, 7(2), 48; https://doi.org/10.3390/colloids7020048 - 15 Jun 2023

Cited by 3 | Viewed by 2012

Abstract

In this work, alginate-chitosan microgel particles were formed at different pH levels with the aim of using them as viscoelastic interfacial layers, which confer emulsion stability to food systems. The particles’ size and structural characteristics were determined using laser diffraction, confocal laser microscopy [...] Read more.

In this work, alginate-chitosan microgel particles were formed at different pH levels with the aim of using them as viscoelastic interfacial layers, which confer emulsion stability to food systems. The particles’ size and structural characteristics were determined using laser diffraction, confocal laser microscopy (CLSM), and time-domain nuclear magnetic resonance (TD-NMR). The pH affected the microgel characteristics, with larger particles formed at lower pH levels. T₂ relaxation measurements with TD-NMR did not reveal differences in the mobility within the particles for the different pH levels, which could have been related to the more or less swollen structure. The rate of adsorption of the particles at the sunflower oil–water interface differed between particles formed at different pH levels, but the equilibrium interfacial tension of all systems was similar. Higher interfacial dilatational viscoelasticity was obtained for the systems at lower pH (3, 4, 5), with G’ reaching 13.6 mN/m (0.1 Hz) at pH 3. The interfacial rheological regime transitioned from a linear elastic regime at lower pH to a linear but more viscoelastic one at higher pH. The thicker, highly elastic interfacial layer at low pH, in combination with the higher charges expected at lower pH, was related to its performance during emulsification and the performance of the emulsion during storage. As revealed by laser diffraction and CLSM, the droplet sizes of emulsions formed at pH 6 and 7 were significantly larger and increased in size during 1 week of storage. CLSM examination of the emulsions revealed bridging flocculation with the higher pH. Nevertheless, all emulsions formed with microgel systems presented macroscopic volumetric stability for periods exceeding 1 week at 25 °C. A potential application of the present systems could be in the formation of stable, low-fat dressings without the addition of any emulsifier, allowing, at the same time, the release of the bioactive compounds for which such particles are known. Full article

(This article belongs to the Special Issue Food Colloids II)

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14 pages, 2339 KiB

Open AccessArticle

Examination of a Theoretical Model for Drainage of Foams Prepared from Licorice Root Extract Solution

by Hashem Ahmadi Tighchi, Mohammad Hasan Kayhani, Ali Faezian, Samira Yeganehzad and Reinhard Miller

Colloids Interfaces 2023, 7(2), 47; https://doi.org/10.3390/colloids7020047 - 14 Jun 2023

Viewed by 1186

Abstract

The root of the licorice plant (Glycyrrhiza glabra) is rich in natural surfactants, called saponins. The beneficial properties of this plant have led to different applications, including its use as a foaming agent. In this research, a theoretical model and its validity are [...] Read more.

The root of the licorice plant (Glycyrrhiza glabra) is rich in natural surfactants, called saponins. The beneficial properties of this plant have led to different applications, including its use as a foaming agent. In this research, a theoretical model and its validity are discussed for the liquid drainage of foams made from licorice root extract solutions. After stating the important characteristics in the free drainage of foam, a relationship of the drained liquid volume based on effective parameters was obtained via a simplification of the governing equation. The theoretical model is applied to experimental foam drainage data measured at different concentrations of licorice root extract solutions. A comparison of theoretical and experimental results shows good agreement for the volume of drained liquid as a function of time. The characteristics obtained from the combination of effective parameters allows for a quantification of the drainage rate. In addition, the drainage rate at the beginning of the foam decay process, as a measure of stability, can be estimated using measurable properties. Full article

(This article belongs to the Special Issue Food Colloids II)

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23 pages, 6343 KiB

Open AccessArticle

Effects of Cooling Rate and Emulsifier Combination on the Colloidal Stability of Crystalline Dispersions Stabilized by Phospholipids and β-Lactoglobulin

by Jasmin Reiner, Charlotte Schüler, Volker Gaukel and Heike Petra Karbstein

Colloids Interfaces 2023, 7(2), 45; https://doi.org/10.3390/colloids7020045 - 05 Jun 2023

Viewed by 1651

Abstract

A lot of applications for (semi-)crystalline triacylglycerol (TAG)-in-water dispersions exist in the life science and pharmaceutical industries. Unfortunately, during storage, these dispersions are often prone to changes in particle size due to unforeseen crystallization and recrystallization events. This results in the alterations of [...] Read more.

A lot of applications for (semi-)crystalline triacylglycerol (TAG)-in-water dispersions exist in the life science and pharmaceutical industries. Unfortunately, during storage, these dispersions are often prone to changes in particle size due to unforeseen crystallization and recrystallization events. This results in the alterations of important product properties, such as viscosity and mouthfeel, or the premature release of encapsulated material. In this study, we investigated the effects and interplay of formulation, i.e., emulsifier combination, and processing parameters, i.e., cooling rate, on the colloidal stability of dispersed TAGs and aimed to improve their colloidal stability. We chose phospholipids (PLs) and β-lactoglobulin (β-lg) as the emulsifiers for our model systems, which are commonly applied in many food systems. When dispersions were characterized directly after cooling, we obtained smaller particles and narrower size distributions after fast cooling. Over the course of eleven weeks, the creaming behavior, particle size, melting behavior and polymorphism were characterized. The dispersions stabilized with solely β-lg exhibited a slight increase in particle size, whereas a decrease in size was found when PLs were added. Our results indicate that mass transport phenomena between TAG droplets and particles took place during storage. This migration of TAG molecules changed the composition and size distribution of the dispersed phase, especially at higher PL concentration (0.1 wt%). In our case, this could be prevented by using a lower concentration of PLs, i.e., 0.05 wt%. Full article

(This article belongs to the Special Issue Food Colloids II)

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15 pages, 2490 KiB

Open AccessArticle

Matrices of Native and Oxidized Pectin and Ferrous Bisglycinate and Their In Vitro Behavior through Gastrointestinal Conditions

by Martin Jimenez, Daniela Viteri, Daniela Oña, Marco Leon, Valeria Ochoa-Herrera, Natalia Carpintero, Francesc Sepulcre and Jose F. Alvarez-Barreto

Colloids Interfaces 2023, 7(2), 35; https://doi.org/10.3390/colloids7020035 - 23 Apr 2023

Viewed by 1657

Abstract

Colloidal matrices of native and oxidized pectin were developed to improve iron bioavailability through the digestive tract. Ferrous bisglycinate (Gly-Fe), obtained by precipitation of glycine chelation to Fe²⁺, was mixed with native and peroxide-oxidized citrus pectin, and subsequently lyophilized. Controls included [...] Read more.

Colloidal matrices of native and oxidized pectin were developed to improve iron bioavailability through the digestive tract. Ferrous bisglycinate (Gly-Fe), obtained by precipitation of glycine chelation to Fe²⁺, was mixed with native and peroxide-oxidized citrus pectin, and subsequently lyophilized. Controls included matrices with iron and glycine without chelation. The resulting samples were characterized through FTIR, SEM, and TGA/DSC before and after in vitro digestion, which was performed in simulated salivary, gastric, and intestinal fluids. During these digestions, swelling capacity and iron release were assessed. All matrix formulations were porous, and while pectin oxidation did not alter architecture, it changed their properties, increasing thermal stability, likely due to greater number of interaction possibilities through carbonyl groups generated during oxidation. This also resulted in lower swelling capacity, with greater stability observed when using the chelated complex. Higher swelling was found in gastric and intestinal fluids. Pectin oxidation also increased retention of the chelated form, contrary to what was observed with unchelated iron. Thus, there is an important effect of pectin oxidation combined with iron in the form of ferrous biglyscinate on matrix stability and iron release through the digestive tract. These matrices could potentially improve iron bioavailability, diminishing organoleptic changes in fortified iron foods. Full article

(This article belongs to the Special Issue Food Colloids II)

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13 pages, 3401 KiB

Open AccessArticle

Adsorption and Desorption of Bile Salts at Air–Water and Oil–Water Interfaces

by Teresa del Castillo-Santaella and Julia Maldonado-Valderrama

Colloids Interfaces 2023, 7(2), 31; https://doi.org/10.3390/colloids7020031 - 11 Apr 2023

Cited by 2 | Viewed by 1565

Abstract

Bile Salts (BS) adsorb onto emulsified oil droplets to promote lipolysis and then desorb, solubilizing lipolytic products, a process which plays a crucial role in lipid digestion. Hence, investigating the mechanism of adsorption and desorption of BS onto the oil–water interface is of [...] Read more.

Bile Salts (BS) adsorb onto emulsified oil droplets to promote lipolysis and then desorb, solubilizing lipolytic products, a process which plays a crucial role in lipid digestion. Hence, investigating the mechanism of adsorption and desorption of BS onto the oil–water interface is of major importance to understand and control BS functionality. This can have implications in the rational design of products with tailored digestibility. This study shows the adsorption and desorption curves of BS at air–water and oil–water interfaces obtained by pendant drop tensiometry. Three BS have been chosen with different conjugation and hydroxyl groups: Sodium Taurocholate (NaTC), Glycodeoxycholate (NaGDC) and Sodium Glycochenodeoxycholate (NaGCDC). Experimental results show important differences between the type of BS and the nature of the interface (air/oil–water). At the air–water interface, Glycine conjugates (NaGDC and NaGCDC) are more surface active than Taurine (NaTC), and they also display lower surface tension of saturated films. The position of hydroxyl groups in Glycine conjugates, possibly favors a more vertical orientation of BS at the surface and an improved lateral packing. These differences diminish at the oil–water interface owing to hydrophobic interactions of BS with the oil, preventing intermolecular associations. Desorption studies reveal the presence of irreversibly adsorbed layers at the oil–water interface in all cases, while at the air–water interface, the reversibility of adsorption depends strongly on the type of BS. Finally, dilatational rheology shows that the dilatational response of BS is again influenced by hydrophobic interactions of BS with the oil; thus, adsorbed films of different BS at the oil–water interface are very similar, while larger differences arise between BS adsorbed at the air–water interface. Results presented here highlight new features of the characteristics of adsorption layers of BS on the oil–water interface, which are more relevant to lipid digestion than characteristics of BS adsorbed at air–water interfaces. Full article

(This article belongs to the Special Issue Food Colloids II)

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18 pages, 2532 KiB

Open AccessArticle

Pea and Soy Protein Stabilized Emulsions: Formulation, Structure, and Stability Studies

by Eleni Galani, Isabelle Ly, Eric Laurichesse, Veronique Schmitt, Aristotelis Xenakis and Maria D. Chatzidaki

Colloids Interfaces 2023, 7(2), 30; https://doi.org/10.3390/colloids7020030 - 06 Apr 2023

Cited by 3 | Viewed by 2467

Abstract

During the last decades, there has been a huge consumer concern about animal proteins that has led to their replacement with plant proteins. Most of those proteins exhibit emulsifying properties; thus, the food industry begins their extensive use in various food matrices. In [...] Read more.

During the last decades, there has been a huge consumer concern about animal proteins that has led to their replacement with plant proteins. Most of those proteins exhibit emulsifying properties; thus, the food industry begins their extensive use in various food matrices. In the present study, pea and soy protein isolates (PPI and SPI) were tested as potential candidates for stabilizing food emulsions to encapsulate α-tocopherol and squalene. More specifically, PPI and SPI particles were formulated using the pH modification method. Following, emulsions were prepared using high-shear homogenization and were observed at both a microscopic and macroscopic level. Furthermore, the adsorption of the proteins was measured using the bicinchoninic acid protein assay. The emulsions’ droplet size as well as their antioxidant capacity were also evaluated. It was found that the droplet diameter of the SPI-based emulsions was 60.0 μm, while the PPI ones had a relatively smaller diameter of approximately 57.9 μm. In the presence of the bioactives, both emulsions showed scavenging activity of the 2,20-Azinobis-(3-ethylbenzothiazoline-6-sulphonate) radical cation (ABTS^·+) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicals, with the ones loaded with α-tocopherol having the greatest antioxidant capacity. Overall, the proposed systems are very good candidates in different food matrices, with applications ranging from vegan milks and soups to meat alternative products. Full article

(This article belongs to the Special Issue Food Colloids II)

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18 pages, 9592 KiB

Open AccessArticle

Influence of the Triglyceride Composition, Surfactant Concentration and Time–Temperature Conditions on the Particle Morphology in Dispersions

by Jasmin Reiner, Désirée Martin, Franziska Ott, Leon Harnisch, Volker Gaukel and Heike Petra Karbstein

Colloids Interfaces 2023, 7(1), 22; https://doi.org/10.3390/colloids7010022 - 17 Mar 2023

Cited by 2 | Viewed by 1859

Abstract

Many applications for crystalline triglyceride-in-water dispersions exist in the life sciences and pharmaceutical industries. The main dispersion structures influencing product properties are the particle morphology and size distribution. These can be set by the formulation and process parameters, but temperature fluctuations may alter [...] Read more.

Many applications for crystalline triglyceride-in-water dispersions exist in the life sciences and pharmaceutical industries. The main dispersion structures influencing product properties are the particle morphology and size distribution. These can be set by the formulation and process parameters, but temperature fluctuations may alter them afterwards. As the dispersed phase often consists of complex fats, there are many formulation variables influencing these product properties. In this study, we aimed to gain a better understanding of the influence of the dispersed-phase composition on the crystallization and melting behavior of these systems. We found that different particle morphologies can be obtained by varying the dispersed-phase composition. Droplets smaller than 1 µm were obtained after melting due to self-emulsification (SE), but these changes and coalescence events were only partly influenced by the melting range of the fat. With increasing surfactant concentration, the SE tendency increased. The smallest x_50,3 of 3 µm was obtained with a surfactant concentration of 0.5 wt%. We attributed this to different mechanisms leading to the droplets’ breakup during melting, which we observed via thermo-optical microscopy. In addition, SE and coalescence are a function of the cooling and heating profiles. With slow heating (0.5 K/min), both phenomena are more pronounced, as the particles have more time to undergo the required mechanisms. Full article

(This article belongs to the Special Issue Food Colloids II)

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9 pages, 3260 KiB

Open AccessArticle

Emulsifiers from White Beans: Extraction and Characterization

by Paraskevi Lentzi, Despoina Georgiou, Eleni P. Kalogianni, Anastasia Kyriakoudi and Christos Ritzoulis

Colloids Interfaces 2022, 6(4), 71; https://doi.org/10.3390/colloids6040071 - 21 Nov 2022

Cited by 1 | Viewed by 1731

Abstract

This paper studies the emulsification capacity of aqueous extracts from white beans and reports the relations between the composition and structure of the extracts’ macromolecular components and their exerted emulsification ability. The extracts comprise of three distinct populations: one of large (few MDa) [...] Read more.

This paper studies the emulsification capacity of aqueous extracts from white beans and reports the relations between the composition and structure of the extracts’ macromolecular components and their exerted emulsification ability. The extracts comprise of three distinct populations: one of large (few MDa) polysaccharides, proteins (tens of kDa), and smaller molecular entities (oligopeptides and oligosaccharides, polyphenols, and salts, among other molecules); the proteins and the smaller molecules adsorb onto oil–water interfaces, providing some emulsification capacity at pH 3 and adequate emulsification at pH 7. Unabsorbed polysaccharides, such as starch, cause depletion flocculation. Pickering phenomena are involved in the stabilization mechanism. The findings are supported by SEC–MALLS/UV, confocal microscopy, zeta potential measurements, and FT–IR data. A discussion is made on the particular attributes of each population in emulsion stability, on their relevance to culinary practice, and in their potential as replacers of artificial emulsifiers. Full article

(This article belongs to the Special Issue Food Colloids II)

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13 pages, 1880 KiB

Open AccessArticle

Can Enzymatic Treatment of Sugar Beet Pectins Reduce Coalescence Effects in High-Pressure Processes?

by Benjamin Bindereif, Heike Petra Karbstein and Ulrike Sabine van der Schaaf

Colloids Interfaces 2022, 6(4), 69; https://doi.org/10.3390/colloids6040069 - 15 Nov 2022

Viewed by 1850

Abstract

While sugar beet pectins (SBPs) are well known for effectively stabilizing fine oil droplets in low-fat food and beverages, e.g., low-fat dressings and soft drinks, it often fails in products of higher oil contents. The aim of this study was to improve the [...] Read more.

While sugar beet pectins (SBPs) are well known for effectively stabilizing fine oil droplets in low-fat food and beverages, e.g., low-fat dressings and soft drinks, it often fails in products of higher oil contents. The aim of this study was to improve the emulsifying properties of SBPs and, consequently, their ability to reduce coalescence during high pressure homogenization of products with increased oil content. Therefore, the molecular size of SBPs was reduced by partial cleavage of the homogalacturonan backbone using the enzymes exo- and endo-polygalacturonanase and varying incubation times. The sizes of SBPs were compared based on the molecular size distribution and hydrodynamic diameter. In addition, to obtain information on the interfacial activity and adsorption rate of SBPs, the dynamic interfacial tension was measured by drop profile analysis tensiometry. The (non)modified SBPs were used as emulsifying agents in 30 wt% mct oil–water emulsions stabilized with 0.5 wt% SBP at pH 3, prepared by high-pressure homogenization (400–1000 bar). By analyzing the droplet size distributions, conclusions could be drawn about the coalescence that occurred after droplet breakup. It could be shown that SBPs modified by exo-polygalacturonanase stabilized the oil–water interface more rapidly, resulting in less coalescence and the smallest oil droplets. In contrast, SBPs modified with endo-polygalacturonanase resulted in poorer emulsification properties, and thus larger oil droplets with increasing incubation time. The differences could be attributed to the different cleavage pattern of the enzymes used. The results suggest that a minimum molecular size is required for the stabilization of fine oil droplets with SBPs as emulsifiers. Full article

(This article belongs to the Special Issue Food Colloids II)

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13 pages, 1179 KiB

Open AccessArticle

Optimization of Pea Protein Isolate-Stabilized Oil-in-Water Ultra-Nanoemulsions by Response Surface Methodology and the Effect of Electrolytes on Optimized Nanoemulsions

by Anuj Niroula, Rodah Alshamsi, Bhawna Sobti and Akmal Nazir

Colloids Interfaces 2022, 6(3), 47; https://doi.org/10.3390/colloids6030047 - 14 Sep 2022

Cited by 2 | Viewed by 1930

Abstract

Nanoemulsions are optically transparent and offer good stability, bioavailability, and control over the targeted delivery and release of lipophilic active components. In this study, pea protein isolate (PPI)-stabilized O/W nanoemulsions were evaluated using response surface methodology to obtain optimized ultra-nanoemulsions of Sauter mean [...] Read more.

Nanoemulsions are optically transparent and offer good stability, bioavailability, and control over the targeted delivery and release of lipophilic active components. In this study, pea protein isolate (PPI)-stabilized O/W nanoemulsions were evaluated using response surface methodology to obtain optimized ultra-nanoemulsions of Sauter mean diameter (D_3,2) < 100 nm using a high-pressure homogenizer (HPH). Furthermore, the effect of food matrix electrolytes, i.e., the pH and ionic strength, on the emulsion (prepared at optimized conditions) was investigated. The results revealed that the droplet size distribution of emulsions was mainly influenced by the PPI concentration and the interaction of oil concentration and HPH pressure. Moreover, a non-significant increase in droplet size was observed when the nanoemulsions (having an initial D_3,2 < 100 nm) were stored at 4 °C for 7 days. Based on the current experimental design, nanoemulsions with a droplet size < 100 nm can effectively be prepared with a high PPI concentration (6.35%), with less oil (1.95%), and at high HPH pressure (46.82 MPa). Such emulsions were capable of maintaining a droplet size below 100 nm even at ionic conditions of up to 400 mM NaCl and at acidic pH. Full article

(This article belongs to the Special Issue Food Colloids II)

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Jump to: Research

21 pages, 1572 KiB

Open AccessReview

Release of Encapsulated Bioactive Compounds from Active Packaging/Coating Materials and Its Modeling: A Systematic Review

by Shahida Anusha Siddiqui, Shubhra Singh, Nur Alim Bahmid, Taha Mehany, Douglas J. H. Shyu, Elham Assadpour, Narjes Malekjani, Roberto Castro-Muñoz and Seid Mahdi Jafari

Colloids Interfaces 2023, 7(2), 25; https://doi.org/10.3390/colloids7020025 - 23 Mar 2023

Cited by 6 | Viewed by 2393

Abstract

The issue of achieving controlled or targeted release of bioactive compounds with specific functional properties is a complex task that requires addressing several factors, including the type of bioactive, the nature of the delivery system, and the environmental conditions during transportation and storage. [...] Read more.

The issue of achieving controlled or targeted release of bioactive compounds with specific functional properties is a complex task that requires addressing several factors, including the type of bioactive, the nature of the delivery system, and the environmental conditions during transportation and storage. This paper deals with extensive reporting for the identification of original articles using Scopus and Google Scholar based on active packaging as a novel packaging technology that controls the release of antimicrobial agents encapsulated into carriers in the food packaging systems. For evidence-based search, the studies were extracted from 2015 to 2020 and screened using the 2020 Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) statement. Following the review and screening of publications, 32 peer-reviewed articles were subjected to systematic analysis. The preliminary search indicated that the encapsulation of bioactives enhances their bioavailability and stability. From a theoretical viewpoint, mathematical models play an important role in understanding and predicting the release behavior of bioactives during transportation and storage, thus facilitating the development of new packaging material by a systematic approach. However, only a few studies could formulate parameters for mathematical models in order to achieve the specific release mechanism regulated for the quality and safety of foods. Therefore, this paper will cover all encapsulation approaches, active packaging, and mathematical modeling in the food industry into structural form and analyze the challenges faced by the complex nature of active packaging in real food systems. Full article

(This article belongs to the Special Issue Food Colloids II)

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