Research on Stability, Properties and Application of Food Emulsions

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".

Deadline for manuscript submissions: closed (20 May 2022) | Viewed by 15921

Special Issue Editor

School of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
Interests: emulsions; delivery and protection of functional compounds; in vitro digestion; bioavailability; development of novel emulsions and emulsion-based systems

Special Issue Information

Dear Colleagues,

Emulsions and emulsion-based delivery systems have received increasing attention since they can be widely used in the field of food, pharmaceutics, cosmetic, agriculture and chemistry. Emulsions can exist partially or wholly in natural and processed foods, such as milk, infant formula, cream, fruit beverages, soups, salad dressings, mayonnaise, sauces, and butters. However, the stability of emulsions is still crucial for their practical applications in the food fields, and others, due to harsh processing and digestive conditions. More potential applications of emulsions can also be exploited, such as the encapsulation carrier. The present Special Issue, “Research on Stability, Properties and Application of Food Emulsions”, aims to collect articles relating to the fabrication of novel emulsions and their applications. In particular, we are delighted to receive contributions concerning the modification of emulsions to improve their stability; the stabilization mechanism of emulsions; the development of multiple performances of emulsions; and application in foods. Both research articles and reviews will be considered. 

Prof. Dr. Yan Li
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • emulsions
  • interfacial property
  • stabilization mechanism
  • digestion
  • food processing
  • antioxidant

Published Papers (6 papers)

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Research

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17 pages, 2554 KiB  
Article
Inulin-Modified Liposomes as a Novel Delivery System for Cinnamaldehyde
by Minxing Xue, Jin Wang and Meigui Huang
Foods 2022, 11(10), 1467; https://doi.org/10.3390/foods11101467 - 18 May 2022
Cited by 7 | Viewed by 1808
Abstract
Cinnamaldehyde as an antioxidant was encapsulated in inulin-modified nanoliposomes in order to improve its physical and antioxidant stability. The microstructure, particle size and volume distribution of cinnamaldehyde liposomes were characterized by atomic force microscopy (AFM) and dynamic light scattering (DLS). The particle size [...] Read more.
Cinnamaldehyde as an antioxidant was encapsulated in inulin-modified nanoliposomes in order to improve its physical and antioxidant stability. The microstructure, particle size and volume distribution of cinnamaldehyde liposomes were characterized by atomic force microscopy (AFM) and dynamic light scattering (DLS). The particle size and polydispersion index (PDI) values of the inulin modified liposomes were 72.52 ± 0.71 nm and 0.223 ± 0.031, respectively. The results showed that the liposomes after surface modification with inulin remained spherical. Raman and Fourier transform infrared (FTIR) spectra analysis showed that hydrogen bonds were formed between the inulin and the liposome membrane. Inulin binding also restricted the freedom of movement of lipid molecules and enhanced the order of the hydrophobic core of the membrane and the polar headgroup region in lipid molecules. Therefore, the addition of different concentrations of inulin influenced the permeability of the liposome bilayer membrane. However, when inulin was excessive, the capacity of the bilayer membrane to load the cinnamaldehyde was reduced, and the stability of the system was reduced. Additionally, the encapsulation efficiency (EE) and retention rate (RR) of cinnamaldehyde from inulin-modified liposomes during storage were determined. The EE value of the inulin modified liposomes was 70.71 ± 0.53%. The liposomes with 1.5% inulin concentration had the highest retention rate (RR) and the smallest particle size during storage at 4 °C. The addition of inulin also enhanced the thermal stability of the liposomes. Based on the results, the surface modification improved the oxidation stability of liposomes, especially the DPPH scavenging ability. In conclusion, these results might help to develop inulin as a potential candidate for the effective modification of the surface of liposomes and provide data and conclusions for it. Full article
(This article belongs to the Special Issue Research on Stability, Properties and Application of Food Emulsions)
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13 pages, 3142 KiB  
Article
Preparation and Characterization of Mg-Doped Calcium Phosphate-Coated Phycocyanin Nanoparticles for Improving the Thermal Stability of Phycocyanin
by Qian Li, Ping Dong and Laihao Li
Foods 2022, 11(4), 503; https://doi.org/10.3390/foods11040503 - 10 Feb 2022
Cited by 3 | Viewed by 2155
Abstract
Phycocyanin (PC) is a blue-colored, pigment-protein complex with unique fluorescence characteristics. However, heat leads to PC fading and fluorescence decay, hampering its widespread application. To improve the thermal stability of PC, we induced the in situ mineralization of calcium phosphate (CaP) on the [...] Read more.
Phycocyanin (PC) is a blue-colored, pigment-protein complex with unique fluorescence characteristics. However, heat leads to PC fading and fluorescence decay, hampering its widespread application. To improve the thermal stability of PC, we induced the in situ mineralization of calcium phosphate (CaP) on the PC surface to prepare PC@Mg-CaP. The nanoparticles were characterized using transmission electron microscopy, energy dispersive spectrometry, fourier transform infrared spectroscopy, and X-ray diffraction. The results showed that PC@Mg-CaP was spherical, and the nanoparticle size was less than 200 nm. The shell of PC@Mg-CaP was composed of amorphous calcium phosphate (ACP). The study suggested that CaP mineralization significantly improved the thermal stability of PC. After heating at 70 °C for 30 min, the relative concentration of PC@Mg-CaP with a Ca/P ratio = 2 was 5.31 times higher than that of PC. Furthermore, the Ca/P ratio was a critical factor for the thermal stability of PC@Mg-CaP. With decreasing Ca/P, the particle size and thermal stability of PC@Mg-CaP significantly increased. This work could provide a feasible approach for the application of PC and other thermal-sensitive biomolecules in functional foods requiring heat treatment. Full article
(This article belongs to the Special Issue Research on Stability, Properties and Application of Food Emulsions)
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19 pages, 49073 KiB  
Article
Exploration of the Microstructure and Rheological Properties of Sodium Alginate-Pectin-Whey Protein Isolate Stabilized Β-Carotene Emulsions: To Improve Stability and Achieve Gastrointestinal Sustained Release
by Haoxin Ye, Tingshuai Chen, Min Huang, Gerui Ren, Qunfang Lei, Wenjun Fang and Hujun Xie
Foods 2021, 10(9), 1991; https://doi.org/10.3390/foods10091991 - 25 Aug 2021
Cited by 16 | Viewed by 3131
Abstract
Sodium alginate (SA)-pectin (PEC)-whey protein isolate (WPI) complexes were used as an emulsifier to prepare β-carotene emulsions, and the encapsulation efficiency for β-carotene was up to 93.08%. The confocal laser scanning microscope (CLSM) and scanning electron microscope (SEM) images showed that the SA-PEC-WPI [...] Read more.
Sodium alginate (SA)-pectin (PEC)-whey protein isolate (WPI) complexes were used as an emulsifier to prepare β-carotene emulsions, and the encapsulation efficiency for β-carotene was up to 93.08%. The confocal laser scanning microscope (CLSM) and scanning electron microscope (SEM) images showed that the SA-PEC-WPI emulsion had a compact network structure. The SA-PEC-WPI emulsion exhibited shear-thinning behavior and was in a semi-dilute or weak network state. The SA-PEC-WPI stabilized β-carotene emulsion had better thermal, physical and chemical stability. A small amount of β-carotene (19.46 ± 1.33%) was released from SA-PEC-WPI stabilized β-carotene emulsion in simulated gastric digestion, while a large amount of β-carotene (90.33 ± 1.58%) was released in simulated intestinal digestion. Fourier transform infrared (FTIR) experiments indicated that the formation of SA-PEC-WPI stabilized β-carotene emulsion was attributed to the electrostatic and hydrogen bonding interactions between WPI and SA or PEC, and the hydrophobic interactions between β-carotene and WPI. These results can facilitate the design of polysaccharide-protein stabilized emulsions with high encapsulation efficiency and stability for nutraceutical delivery in food and supplement products. Full article
(This article belongs to the Special Issue Research on Stability, Properties and Application of Food Emulsions)
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16 pages, 50728 KiB  
Article
Development of Salt- and Gastric-Resistant Whey Protein Isolate Stabilized Emulsions in the Presence of Cinnamaldehyde and Application in Salad Dressing
by Huanhuan Cui, Qihang Liu, David Julian McClements, Bin Li, Shilin Liu and Yan Li
Foods 2021, 10(8), 1868; https://doi.org/10.3390/foods10081868 - 12 Aug 2021
Cited by 8 | Viewed by 2384
Abstract
Protein-stabilized emulsions tend to be susceptible to droplet aggregation in the presence of high ionic strengths or when exposed to acidic gastric conditions due to a reduction of the electrostatic repulsion between the protein-coated droplets. Previously, we found that incorporating cinnamaldehyde into the [...] Read more.
Protein-stabilized emulsions tend to be susceptible to droplet aggregation in the presence of high ionic strengths or when exposed to acidic gastric conditions due to a reduction of the electrostatic repulsion between the protein-coated droplets. Previously, we found that incorporating cinnamaldehyde into the oil phase improved the resistance of whey protein isolate (WPI)-stabilized emulsions against aggregation induced by NaCl, KCl and CaCl2. In the current study, we aimed to establish the impact of cinnamaldehyde on the tolerance of WPI-stabilized emulsions to high salt levels during food processing and to gastric conditions. In the absence of cinnamaldehyde, the addition of high levels of monovalent ions (NaCl and KCl) to WPI-emulsions cause appreciable droplet aggregation, with the particle sizes increasing from 150 nm to 413 nm and 906 nm in the presence of NaCl and KCl, respectively. In contrast, in the presence of 30% cinnamaldehyde in the oil phase, the WPI-emulsions remained stable to aggregation and the particle size of emulsions kept within 200 nm over a wide range of salt concentrations (0–2000 mM). Divalent counter-ions promoted droplet aggregation at lower concentrations (≤20 mM) than monovalent ones, which was attributed to ion-binding and ion-bridging effects, but the salt stability of the WPI emulsions was still improved after cinnamaldehyde addition. The incorporation of cinnamaldehyde into the oil phase also improved the resistance of the WPI-coated oil droplets to aggregation in simulated gastric fluids (pH 3.1–3.3). This study provides a novel way of improving the resistance of whey-protein-stabilized emulsions to aggregation at high ionic strengths or under gastric conditions. Full article
(This article belongs to the Special Issue Research on Stability, Properties and Application of Food Emulsions)
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14 pages, 2794 KiB  
Article
Improved Storage Properties and Cellular Uptake of Casticin-Loaded Nanoemulsions Stabilized by Whey Protein-Lactose Conjugate
by Bei Zhang, Miao Lei, Wenjing Huang, Gang Liu, Fangcheng Jiang, Dengfeng Peng, Qingrong Huang and Weiping Jin
Foods 2021, 10(7), 1640; https://doi.org/10.3390/foods10071640 - 15 Jul 2021
Cited by 6 | Viewed by 1848
Abstract
Casticin has wide-ranging functional activities, but its water solubility is poor in food products. Here, a nanoemulsion stabilized by Maillard whey protein isolate conjugates (MWPI) was fabricated to encapsulate casticin. The nanoemulsion, with an average diameter of 200 nm, possessed the capability to [...] Read more.
Casticin has wide-ranging functional activities, but its water solubility is poor in food products. Here, a nanoemulsion stabilized by Maillard whey protein isolate conjugates (MWPI) was fabricated to encapsulate casticin. The nanoemulsion, with an average diameter of 200 nm, possessed the capability to load 700 μg/g casticin. MWPI-stabilized nanoemulsion showed better stability than that of the WPI nanoemulsion during 4 weeks of storage. Both the inhibition effects of the casticin-loaded nanoemulsion on cancer cells and the process of cellular uptake were studied. Results revealed that the casticin-loaded nanoemulsion had better inhibitory activity in HepG2 and MCF-7 cells than free casticin. Cellular uptake of the nanoemulsion displayed a time-dependent manner. After the nanoemulsion passed into HepG2 and MCF-7 cells, it would locate in the lysosome but not in the nucleus. The main pathway for the nanoemulsion to enter HepG2 cells was pinocytosis, whereas, it entered MCF-7 predominantly through the clathrin-mediated pit. This work implies that MWPI-stabilized nanoemulsions could be utilized as an effective delivery system to load casticin and have the potential to be applied in the food and pharmaceutical industries. Full article
(This article belongs to the Special Issue Research on Stability, Properties and Application of Food Emulsions)
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Review

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16 pages, 1549 KiB  
Review
The Potential Application of Pickering Multiple Emulsions in Food
by Iveta Klojdová and Constantinos Stathopoulos
Foods 2022, 11(11), 1558; https://doi.org/10.3390/foods11111558 - 25 May 2022
Cited by 19 | Viewed by 3625
Abstract
Emulsions stabilized by adsorbed particles—Pickering particles (PPs) instead of surfactants and emulsifiers are called Pickering emulsions. Here, we review the possible uses of Pickering multiple emulsions (PMEs) in the food industry. Food-grade PMEs are very complex systems with high potential for application in [...] Read more.
Emulsions stabilized by adsorbed particles—Pickering particles (PPs) instead of surfactants and emulsifiers are called Pickering emulsions. Here, we review the possible uses of Pickering multiple emulsions (PMEs) in the food industry. Food-grade PMEs are very complex systems with high potential for application in food technology. They can be prepared by traditional two-step emulsification processes but also using complex techniques, e.g., microfluidic devices. Compared to those stabilized with an emulsifier, PMEs provide more benefits such as lower susceptibility to coalescence, possible encapsulation of functional compounds in PMEs or even PPs with controlled release, etc. Additionally, the PPs can be made from food-grade by-products. Naturally, w/o/w emulsions in the Pickering form can also provide benefits such as fat reduction by partial replacement of fat phase with internal water phase and encapsulation of sensitive compounds in the internal water phase. A possible advanced type of PMEs may be stabilized by Janus particles, which can change their physicochemical properties and control properties of the whole emulsion systems. These emulsions have big potential as biosensors. In this paper, recent advances in the application of PPs in food emulsions are highlighted with emphasis on the potential application in food-grade PMEs. Full article
(This article belongs to the Special Issue Research on Stability, Properties and Application of Food Emulsions)
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