Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
5.8
5.2
Journals
Foods
Special Issues
Novel Formulations for Food-Based Emulsions: Preparation Methods and Applications
share announcement

Novel Formulations for Food-Based Emulsions: Preparation Methods and Applications

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 (31 December 2021) | Viewed by 27339

Special Issue Editors

Prof. Dr. Gemma Gutierrez

E-Mail Website
Guest Editor
Department of Chemical and Environmental Engineering, University of Oviedo, Oviedo, Spain
Interests: emulsions; emulsification techniques; encapsulation; hydrophobicity; colloidal vesicles; colloidal complexes; novel emulsifiers; physicochemical stability
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Maria Matos

E-Mail Website
Guest Editor
Department of Chemical and Environmental Engineering, University of Oviedo, Oviedo, Spain
Interests: surfactants; contact angle; surface tension; emulsions; colloid chemistry; colloid dispersion; dynamic light scattering; particle size analysis; rheology; colloids
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

The Speciall Issue will describe the essential techniques to produce emulsions with novel food applications.

The articles collected in this Special Issue should be focused on the emulsion preparation methods, innovative food grade formulations, and its applications as biocompounds carriers, linking all these aspects with emulsion characterization.

The articles collected should describe different preparation methods of both simple and double emulsions, either stabilized with surfactants, polymers, proteins, or other food-based particles, with special interest on methods that allow for control of the droplet size and droplet size distribution or those with a low energy requirement.

Moreover, any novelty on emulsion formulation regarding the final food application will be wellcome, as well as the use of novel food grade stabilizers and types of oil. Resereach articles describing the encapsulation capacity of emulsions and biocompounds release of also will be incorporated in this Special Issue.

Prof. Dr. Gemma Gutierrez
Prof. Dr. Maria Matos
Guest Editors

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
  • double emulsions
  • emulsions template
  • Pickering emulsions
  • proteins stabilizers
  • functional food
  • encapsulation

Published Papers (7 papers)

Download All Papers
Order results
Result details
Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:

Research

15 pages, 2478 KiB  
Article
Study on the Preparation, Characterization, and Stability of Freeze-Dried Curcumin-Loaded Cochleates
by Lijuan Chen, Bowen Yue, Zhiming Liu, Yali Luo, Lu Ni, Zhiyong Zhou and Xuemei Ge
Foods 2022, 11(5), 710; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11050710 - 28 Feb 2022
Cited by 2 | Viewed by 2271
Abstract
Curcumin (CUR), a polyphenolic substance extracted from plants, has extensive pharmacological activities. However, CUR is difficult to be absorbed in the body due to its poor stability and low solubility. Studies have found that cochleates can be used as a new delivery system [...] Read more.
Curcumin (CUR), a polyphenolic substance extracted from plants, has extensive pharmacological activities. However, CUR is difficult to be absorbed in the body due to its poor stability and low solubility. Studies have found that cochleates can be used as a new delivery system to encapsulate bioactive agents for the purpose of improving its stability and bioavailability. In this study, thin-film dispersion and trapping methods were used to prepare curcumin-loaded cochleates (CUR-Cochs). Then CUR-Cochs were characterized and the encapsulation efficiency was determined by HPLC. In addition, the freeze-drying process of CUR-Cochs was studied and related characterization was performed. CCK-8 assay was used to detect the cytotoxicity of cochleates carrier. Additionally, H2O2-induced cellular oxidative damage model were used to evaluate its antioxidant capacity. The results showed that the structure of CUR-Cochs was a spiral cylinder with an average particle size of 463.8 nm and zeta potential of −15.47 mV. The encapsulation efficiency was the highest (83.66 ± 0.8)% with 1:50 CUR-to-lipid mass ratio. In vitro results showed that cochleates had negligible cytotoxicity and owned antioxidant capacity, which provided the possibility for their applications in food and medicine. In general, the method herein might be a promising method to encapsulate CUR for further use as a bioactive agent in functional foods. Full article
(This article belongs to the Special Issue Novel Formulations for Food-Based Emulsions: Preparation Methods and Applications)
►▼ Show Figures

Figure 1

15 pages, 2957 KiB  
Article
Encapsulation of Pomegranate Peel Extract (Punica granatum L.) by Double Emulsions: Effect of the Encapsulation Method and Oil Phase
by Leyla Sanhueza, Paula García, Begoña Giménez, José Manuel Benito, María Matos and Gemma Gutiérrez
Foods 2022, 11(3), 310; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11030310 - 24 Jan 2022
Cited by 12 | Viewed by 4280
Abstract
Pomegranate peel is an agro-industrial waste that can be used as source of punicalagin, a polyphenolic compound with several beneficial effects on health. Since, once extracted, punicalagin is prone to degradation, its encapsulation by double emulsions can be an alternative to protect the [...] Read more.
Pomegranate peel is an agro-industrial waste that can be used as source of punicalagin, a polyphenolic compound with several beneficial effects on health. Since, once extracted, punicalagin is prone to degradation, its encapsulation by double emulsions can be an alternative to protect the active compound and control its release. The aim of this investigation was to evaluate the feasibility of encapsulating pomegranate peel extract (PPE) in double emulsions using different types of oils (castor, soybean, sunflower, Miglyol and orange) in a ratio of 70:30 (oil:PPE) and emulsification methods (direct membrane emulsification and mechanical agitation), using polyglycerol polyricinoleate (PGPR) and Tween 80 as lipophilic and hydrophilic emulsifiers, respectively. Direct membrane emulsification (DME) led to more stable emulsions during storage. Droplet size, span values, morphology and encapsulation efficiency (EE) were better for double emulsions (DEs) prepared by DME than for mechanical agitation (MA). DEs formulated using Miglyol or sunflower oil as the oily phase could be considered as suitable food grade systems to encapsulate punicalagin with concentrations up to 11,000 mg/L of PPE. Full article
(This article belongs to the Special Issue Novel Formulations for Food-Based Emulsions: Preparation Methods and Applications)
►▼ Show Figures

Graphical abstract

12 pages, 1911 KiB  
Article
Preparation of Water-in-Oil Nanoemulsions Loaded with Phenolic-Rich Olive Cake Extract Using Response Surface Methodology Approach
by Seyed Mehdi Niknam, Mansoore Kashaninejad, Isabel Escudero, María Teresa Sanz, Sagrario Beltrán and José M. Benito
Foods 2022, 11(3), 279; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11030279 - 20 Jan 2022
Cited by 10 | Viewed by 2214
Abstract
In this study, we aimed to prepare stable water-in-oil (W/O) nanoemulsions loaded with a phenolic-rich aqueous phase from olive cake extract by applying the response surface methodology and using two methods: rotor-stator mixing and ultrasonic homogenization. The optimal nanoemulsion formulation was 7.4% ( [...] Read more.
In this study, we aimed to prepare stable water-in-oil (W/O) nanoemulsions loaded with a phenolic-rich aqueous phase from olive cake extract by applying the response surface methodology and using two methods: rotor-stator mixing and ultrasonic homogenization. The optimal nanoemulsion formulation was 7.4% (w/w) of olive cake extract as the dispersed phase, and 11.2% (w/w) of a surfactant mixture of polyglycerol polyricinoleate (97%) and Tween 80 (3%) in Miglyol oil as the continuous phase. Optimum results were obtained by ultrasonication for 15 min at 20% amplitude, yielding W/O nanoemulsion droplets of 104.9 ± 6.7 nm in diameter and with a polydispersity index (PDI) of 0.156 ± 0.085. Furthermore, an optimal nanoemulsion with a droplet size of 105.8 ± 10.3 nm and a PDI of 0.255 ± 0.045 was prepared using a rotor-stator mixer for 10.1 min at 20,000 rpm. High levels of retention of antioxidant activity (90.2%) and phenolics (83.1–87.2%) were reached after 30 days of storage at room temperature. Both W/O nanoemulsions showed good physical stability during this storage period. Full article
(This article belongs to the Special Issue Novel Formulations for Food-Based Emulsions: Preparation Methods and Applications)
►▼ Show Figures

Graphical abstract

14 pages, 1492 KiB  
Article
Development of Chrysin Loaded Oil-in-Water Nanoemulsion for Improving Bioaccessibility
by Pisamai Ting, Wanwisa Srinuanchai, Uthaiwan Suttisansanee, Siriporn Tuntipopipat, Somsri Charoenkiatkul, Kemika Praengam, Boonrat Chantong, Piya Temviriyanukul and Onanong Nuchuchua
Foods 2021, 10(8), 1912; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10081912 - 18 Aug 2021
Cited by 17 | Viewed by 3291
Abstract
Chrysin (5,7-dihydroxyflavone) is a remarkable flavonoid exhibiting many health-promoting activities, such as antioxidant, anti-inflammatory, and anti-Alzheimer’s disease (AD). Nevertheless, chrysin has been addressed regarding its limited applications, due to low bioaccessibility. Therefore, to improve chrysin bioaccessibility, a colloidal delivery system involving nanoemulsion was [...] Read more.
Chrysin (5,7-dihydroxyflavone) is a remarkable flavonoid exhibiting many health-promoting activities, such as antioxidant, anti-inflammatory, and anti-Alzheimer’s disease (AD). Nevertheless, chrysin has been addressed regarding its limited applications, due to low bioaccessibility. Therefore, to improve chrysin bioaccessibility, a colloidal delivery system involving nanoemulsion was developed as chrysin nanoemulsion (chrysin-NE) using an oil-in-water system. Our results show that chrysin can be loaded by approximately 174.21 µg/g nanoemulsion (100.29 ± 0.53% w/w) when medium chain triglyceride (MCT) oil was used as an oil phase. The nanocolloidal size, polydispersity index, and surface charge of chrysin-NE were approximately 161 nm, 0.21, and −32 mV, respectively. These properties were stable for at least five weeks at room temperature. Furthermore, in vitro chrysin bioactivities regarding antioxidant and anti-AD were maintained as pure chrysin, suggesting that multistep formulation could not affect chrysin properties. Interestingly, the developed chrysin-NE was more tolerant of gastrointestinal digestion and significantly absorbed by the human intestinal cells (Caco-2) than pure chrysin. These findings demonstrate that the encapsulation of chrysin using oil-in-water nanoemulsion could enhance the bioaccessibility of chrysin, which might be subsequently applied to food and nutraceutical industries. Full article
(This article belongs to the Special Issue Novel Formulations for Food-Based Emulsions: Preparation Methods and Applications)
►▼ Show Figures

Graphical abstract

17 pages, 8067 KiB  
Article
The Effect of pH and Storage Temperature on the Stability of Emulsions Stabilized by Rapeseed Proteins
by Karolina Östbring, María Matos, Ali Marefati, Cecilia Ahlström and Gemma Gutiérrez
Foods 2021, 10(7), 1657; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10071657 - 18 Jul 2021
Cited by 14 | Viewed by 5793
Abstract
Rapeseed press cake (RPC), the by-product of rapeseed oil production, contains proteins with emulsifying properties, which can be used in food applications. Proteins from industrially produced RPC were extracted at pH 10.5 and precipitated at pH 3 (RPP3) and 6.5 (RPP6.5). Emulsions were [...] Read more.
Rapeseed press cake (RPC), the by-product of rapeseed oil production, contains proteins with emulsifying properties, which can be used in food applications. Proteins from industrially produced RPC were extracted at pH 10.5 and precipitated at pH 3 (RPP3) and 6.5 (RPP6.5). Emulsions were formulated at three different pHs (pH 3, 4.5, and 6) with soy lecithin as control, and were stored for six months at either 4 °C or 30 °C. Zeta potential and droplet size distribution were analyzed prior to incubation, and emulsion stability was assessed over time by a Turbiscan instrument. Soy lecithin had significantly larger zeta potential (−49 mV to 66 mV) than rapeseed protein (−19 mV to 20 mV). Rapeseed protein stabilized emulsions with smaller droplets at pH close to neutral, whereas soy lecithin was more efficient at lower pHs. Emulsions stabilized by rapeseed protein had higher stability during storage compared to emulsions prepared by soy lecithin. Precipitation pH during the protein extraction process had a strong impact on the emulsion stability. RPP3 stabilized emulsions with higher stability in pHs close to neutral, whereas the opposite was found for RPP6.5, which stabilized more stable emulsions in acidic conditions. Rapeseed proteins recovered from cold-pressed RPC could be a suitable natural emulsifier and precipitation pH can be used to monitor the stability in emulsions with different pHs. Full article
(This article belongs to the Special Issue Novel Formulations for Food-Based Emulsions: Preparation Methods and Applications)
►▼ Show Figures

Figure 1

17 pages, 3239 KiB  
Article
Formulation and Evaluation of Spray-Dried Reconstituted Flaxseed Oil-in-Water Emulsions Based on Flaxseed Oil Cake Extract as Emulsifying and Stabilizing Agent
by Emilia Drozłowska, Artur Bartkowiak, Paulina Trocer, Mateusz Kostek, Alicja Tarnowiecka-Kuca and Łukasz Łopusiewicz
Foods 2021, 10(2), 256; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10020256 - 26 Jan 2021
Cited by 18 | Viewed by 4290
Abstract
Spray drying of emulsions is a promising way of increasing their durability, offering the possibility of reconstitution, with the addition of water. The present study aimed to examine the properties of flaxseed oil cake extract (FOCE) as an emulsifying and stabilizing agent for [...] Read more.
Spray drying of emulsions is a promising way of increasing their durability, offering the possibility of reconstitution, with the addition of water. The present study aimed to examine the properties of flaxseed oil cake extract (FOCE) as an emulsifying and stabilizing agent for spray-dried reconstituted oil-in-water emulsions. Maltodextrin: starch: flaxseed oil emulsions with FOCE or distilled water as liquid phases, and 10% and 20% of oil were spray-dried at 180 °C. The solubility, flowability, cohesiveness, bulk, and tapped densities of the spray-dried powders were analyzed. Additionally, the characteristics of initial and reconstituted emulsions, such as stability, creaming index, color, particle size, and rheological properties were evaluated. Results showed that FOCE could be an adequate emulsifier for spray-dried emulsions with a high oil content providing high stability after reconstitution, when compared to emulsions based only on maltodextrin–starch wall material with water as the liquid phase. This study showed an encouraging way for producing natural and plant-based spray-dried oil-loaded emulsions for food applications. Full article
(This article belongs to the Special Issue Novel Formulations for Food-Based Emulsions: Preparation Methods and Applications)
►▼ Show Figures

Graphical abstract

19 pages, 3551 KiB  
Article
Formulation and Preparation of Water-In-Oil-In-Water Emulsions Loaded with a Phenolic-Rich Inner Aqueous Phase by Application of High Energy Emulsification Methods
by Seyed Mehdi Niknam, Isabel Escudero and José M. Benito
Foods 2020, 9(10), 1411; https://0-doi-org.brum.beds.ac.uk/10.3390/foods9101411 - 05 Oct 2020
Cited by 19 | Viewed by 4255
Abstract
Currently, industry is requesting proven techniques that allow the use of encapsulated polyphenols, rather than free molecules, to improve their stability and bioavailability. Response surface methodology (RSM) was applied in this work to determine the optimal composition and operating conditions for preparation of [...] Read more.
Currently, industry is requesting proven techniques that allow the use of encapsulated polyphenols, rather than free molecules, to improve their stability and bioavailability. Response surface methodology (RSM) was applied in this work to determine the optimal composition and operating conditions for preparation of water-in-oil-in-water (W/O/W) emulsions loaded with phenolic rich inner aqueous phase from olive mill wastewater. A rotor-stator mixer, an ultrasonic homogenizer and a microfluidizer processor were tested in this study as high-energy emulsification methods. Optimum results were obtained by means of microfluidizer with 148 MPa and seven cycles input levels yielding droplets of 105.3 ± 3.2 nm in average size and 0.233 ± 0.020 of polydispersity index. ζ-potential, chemical and physical stability of the optimal W/O/W emulsion were also evaluated after storage. No droplet size growth or changes in stability and ζ-potential were observed. Furthermore, a satisfactory level of phenolics retention (68.6%) and antioxidant activity (89.5%) after 35 days of storage at room temperature makes it suitable for application in the food industry. Full article
(This article belongs to the Special Issue Novel Formulations for Food-Based Emulsions: Preparation Methods and Applications)
►▼ Show Figures

Graphical abstract

Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:
 
Displaying articles 1-7
Back to TopTop