scholarly journals Collagen peptide-loaded W1/O single emulsions and W1/O/W2 double emulsions: influence of collagen peptide and salt concentration, dispersed phase fraction and type of hydrophilic emulsifier on droplet stability and encapsulation efficiency

2019 ◽  
Vol 10 (6) ◽  
pp. 3312-3323 ◽  
Author(s):  
Yeon-Ji Jo ◽  
Heike Petra Karbstein ◽  
Ulrike Sabine van der Schaaf
Keyword(s):  
Salt Concentration ◽  
Encapsulation Efficiency ◽  
Phase Fraction ◽  
Dispersed Phase ◽  
Functional Ingredients ◽  
Food Grade ◽  
Double Emulsions ◽  
Collagen Peptide ◽  
Droplet Stability ◽  
Formulation Parameters

Collagen peptide-loaded double emulsions are developed by using various formulation parameters to utilize as food-grade functional ingredients with excellent droplet stability and encapsulation efficiency of collagen peptide.

scholarly journals Effect of In Vitro Digestion on Water-in-Oil-in-Water Emulsions Containing Anthocyanins from Grape Skin Powder

Molecules ◽  
2018 ◽  
Vol 23 (11) ◽  
pp. 2808 ◽  
Author(s):  
Weili Xu ◽  
Yang Yang ◽  
Sophia Xue ◽  
John Shi ◽  
Loong-Tak Lim ◽  
...  
Keyword(s):  
Small Intestine ◽  
Encapsulation Efficiency ◽  
In Vitro Digestion ◽  
Gastric Digestion ◽  
Grape Skin ◽  
Double Emulsions ◽  
Oil In Water ◽  
Intestinal Digestion ◽  
Droplet Sizes

The effects of in vitro batch digestion on water-in-oil-in-water (W/O/W) double emulsions encapsulated with anthocyanins (ACNs) from grape skin were investigated. The double emulsions exhibited the monomodal distribution (d = 686 ± 25 nm) showing relatively high encapsulation efficiency (87.74 ± 3.12%). After in vitro mouth digestion, the droplet size (d = 771 ± 26 nm) was significantly increased (p < 0.05). The double W1/O/W2 emulsions became a single W1/O emulsion due to proteolysis, which were coalesced together to form big particles with significant increases (p < 0.01) of average droplet sizes (d > 5 µm) after gastric digestion. During intestinal digestion, W1/O droplets were broken to give empty oil droplets and released ACNs in inner water phase, and the average droplet sizes (d < 260 nm) decreased significantly (p < 0.05). Our results indicated that ACNs were effectively protected by W/O/W double emulsions against in vitro mouth digestion and gastric, and were delivered in the simulated small intestine phase.

Food-grade double emulsions as effective fat replacers in meat systems

2017 ◽  
Vol 213 ◽  
pp. 54-59 ◽  
Author(s):  
Viktorija Eisinaite ◽  
Dovile Juraite ◽  
Karin Schroën ◽  
Daiva Leskauskaite
Keyword(s):  
Fat Replacers ◽  
Food Grade ◽  
Double Emulsions

scholarly journals Encapsulation of Hydrophobic and Low-Soluble Polyphenols into Nanoliposomes by pH-Driven Method: Naringenin and Naringin as Model Compounds

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 963
Author(s):  
Mianhong Chen ◽  
Ruyi Li ◽  
Yuanyuan Gao ◽  
Yeyu Zheng ◽  
Liangkun Liao ◽  
...  
Keyword(s):  
Encapsulation Efficiency ◽  
Water Solubility ◽  
Biological Activities ◽  
Model Compounds ◽  
Gradual Reduction ◽  
Hydrophobic Region ◽  
Polyphenol Compounds ◽  
Food Grade ◽  
Novel Food ◽  
Ph Values

Naringenin and naringin are a class of hydrophobic polyphenol compounds and both have several biological activities containing antioxidant, anti-inflammatory and anti-tumor properties. Nevertheless, they have low water solubility and bioavailability, which limits their biological activity. In this study, an easy pH-driven method was applied to load naringenin or naringin into nanoliposomes based on the gradual reduction in their water solubility after the pH changed to acidity. Thus, the naringenin or naringin can be embedded into the hydrophobic region within nanoliposomes from the aqueous phase. A series of naringenin/naringin-loaded nanoliposomes with different pH values, lecithin contents and feeding naringenin/naringin concentrations were prepared by microfluidization and a pH-driven method. The naringin-loaded nanoliposome contained some free naringin due to its higher water solubility at lower pH values and had a relatively low encapsulation efficiency. However, the naringenin-loaded nanoliposomes were predominantly nanometric (44.95–104.4 nm), negatively charged (−14.1 to −19.3 mV) and exhibited relatively high encapsulation efficiency (EE = 95.34% for 0.75 mg/mL naringenin within 1% w/v lecithin). Additionally, the naringenin-loaded nanoliposomes still maintained good stability during 31 days of storage at 4 °C. This study may help to develop novel food-grade colloidal delivery systems and apply them to introducing naringenin or other lipophilic polyphenols into foods, supplements or drugs.

Hydrodynamic effect of dispersed phase fraction on the mass transfer and uptake rate of hexadecane by an oil-degrading microbial consortium in an airlift bioreactor

2018 ◽  
Vol 130 ◽  
pp. 47-54 ◽  
Author(s):  
Edgar Noé Tec-Caamal ◽  
Angélica Jiménez-González ◽  
Rocio Ramirez-Vargas ◽  
Sergio A. Medina-Moreno ◽  
Manuel A. Lizardi-Jiménez
Keyword(s):  
Mass Transfer ◽  
Uptake Rate ◽  
Microbial Consortium ◽  
Phase Fraction ◽  
Airlift Bioreactor ◽  
Hydrodynamic Effect ◽  
Dispersed Phase

Influence of the Formulation Parameters on the Particle Size and Encapsulation Efficiency of Resveratrol in PLA and PLA-PEG Blend Nanoparticles: A Factorial Design

2015 ◽  
Vol 15 (12) ◽  
pp. 10173-10182 ◽  
Author(s):  
Gabriela da Rocha Lindner ◽  
Luciana Facco Dalmolin ◽  
Najeh Maissar Khalil ◽  
Rubiana Mara Mainardes
Keyword(s):  
Particle Size ◽  
Factorial Design ◽  
Encapsulation Efficiency ◽  
Formulation Parameters

Formulation characteristics of triacylglycerol oil-in-water emulsions loaded with ergocalciferol using microchannel emulsification

RSC Advances ◽  
2015 ◽  
Vol 5 (118) ◽  
pp. 97151-97162 ◽  
Author(s):  
Nauman Khalid ◽  
Isao Kobayashi ◽  
Zheng Wang ◽  
Marcos A. Neves ◽  
Kunihiko Uemura ◽  
...  
Keyword(s):  
Encapsulation Efficiency ◽  
Storage Period ◽  
Food Grade ◽  
Microchannel Emulsification ◽  
Emulsion Droplets ◽  
Oil In Water

Food grade monodisperse O/W emulsions encapsulating ergocalciferol have been formulated using microchannel emulsification. The O/W emulsion droplets have an encapsulation efficiency of over 75% within the evaluated storage period.

Curcumin-Loaded Nanocapsules: Formulation and Influence of the Nanoencapsulation Processes Variables on the Physico-Chemical Characteristics of the Particles

2009 ◽  
Vol 7 (1) ◽  
Author(s):  
Fabien Salaün ◽  
Isabelle Vroman
Keyword(s):  
Chemical Structure ◽  
Encapsulation Efficiency ◽  
Chemical Characteristics ◽  
Loading Capacity ◽  
Stirring Rate ◽  
Physico Chemical ◽  
Encapsulation Process ◽  
The Mean ◽  
Formulation Parameters ◽  
Polymer Wall

The aim of this work was to assess the influence of various formulation parameters on the incorporation of Curcumin into nanoparticles. For this purpose, the influence of the aqueous monomer (ethylene diamine, hexamethylene diamine, and 1,4-diaminobutane), as well as the effect of the stirring rate and the influence of the nanoencapsulation method on the encapsulation efficiency were investigated. It was found that variation in the amount of ingredients had profound effects on the curcuminoid loading capacity, the mean particle size, and size distribution. Furthermore, from the thermal results, it is concluded that the reactivity of diamine and the length of flexible methylene chain in diamine determine the thermal properties of resultant polymer wall membrane. The encapsulation yield depends not only on the encapsulation process but also on the chemical structure of the diamine. Whereas, the size and its distribution vary according to the process choice and the emulsification stirring rate.

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