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Low shear-rate process to obtain transparent W/O fine emulsions as functional foods
Lab Chim & Biol Membranes & Nanoobjets (CBMN), UMR 5248, Univ Bordeaux, Pessac, France.
Örebro University, School of Science and Technology. Inst Theoret & Phys Chem, Inst Biol Med Chem & Biotechnol, Natl Hellen Res Fdn, Athens, Greece.
Lab Chim & Biol Membranes & Nanoobjets (CBMN), UMR 5248, Univ Bordeaux, Pessac, France.
Lab Chim & Biol Membranes & Nanoobjets (CBMN), UMR 5248, Univ Bordeaux, Pessac, France.
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2014 (English)In: Food Research International, ISSN 0963-9969, E-ISSN 1873-7145, Vol. 62, p. 533-540Article in journal (Refereed) Published
Resource type
Text
Abstract [en]

Edible transparent emulsions of the water-in-oil (W/O) type are highly sought after and currently not available. In such materials, the water droplets can be advantageously used as reservoirs to encapsulate biologically active hydrophilic substances (minerals, antioxidants, etc.). The emulsions must remain transparent, fluid and kinetically stable to meet consumers' requirements. In this paper, we describe a simple yet versatile process to fabricate food grade transparent W/O emulsions. Our method involves the preparation of coarse emulsions which are submitted to shear under laminar flow conditions to reduce their average droplet size. The process generates negligible heat and consequently, it preserves the integrity of thermally sensitive compounds. The obtained emulsions contain between 5 and 10 wt.% of aqueous droplets whose average droplet size is lower than 200 nm. They are kinetically stable for at least 2 months. Transparency results from the relatively low droplet size and the incorporation in the aqueous phase of hydrophilic solutes that decrease the refractive index mismatch between the two immiscible phases.

Place, publisher, year, edition, pages
Elsevier, 2014. Vol. 62, p. 533-540
Keywords [en]
W/O nanoemulsion, emulsification, coalescence, Ostwald ripening
National Category
Other Chemistry Topics
Research subject
Chemistry
Identifiers
URN: urn:nbn:se:oru:diva-50112DOI: 10.1016/j.foodres.2014.03.069ISI: 000340015100063Scopus ID: 2-s2.0-84899521137OAI: oai:DiVA.org:oru-50112DiVA, id: diva2:925733
Available from: 2016-05-03 Created: 2016-05-03 Last updated: 2018-06-18Bibliographically approved
In thesis
1. Formulation and characterization of W/O nano-dispersions for bioactive delivery applications
Open this publication in new window or tab >>Formulation and characterization of W/O nano-dispersions for bioactive delivery applications
2016 (English)Doctoral thesis, comprehensive summary (Other academic)
Abstract [en]

The main objective of this study was the formulation of food-grade water-in-oil (W/O) nano-dispersions based mainly on medium or long-chain triglycerides. Two types of dispersions were formulated and structurally compared, namely emulsions and microemulsions. The systems were used as matrices for encapsulating targeted bioactive molecules with specific characteristics such as antioxidants or peptides.

The structural characterization of the formulated systems was investigated using techniques such as Electron Paramagnetic Resonance (EPR) spectroscopy, Dynamic Light Scattering (DLS), Cryogenic Transmission Electron Microscopy (Cryo-TEM) and Small Angle Xray Scattering (SAXS). The existence of swollen inverse micelles was revealed for the case of microemulsions whereas larger droplets still at the nano-scale were observed for the case of emulsions. Structural differences in the presence of the bioactive molecules or induced by the alteration of components were also observed.

In order to study the efficacy of the formulations, the proposed loaded systems were assessed either using EPR spectroscopy or Well Diffusion Assay (WDA) depending on the bioactive molecule. It was found that the encapsulated molecules retained their claimed characteristics when encapsulated to the proposed matrices.

Finally, some of the formulated dispersions were investigated for their behavior under gastrointestinal (GI) conditions. A two-step digestion model using recombinant Dog Gastric Lipase (rDGL) and Porcine Pancreatic Lipase (PPL) was proposed to simulate lipid hydrolysis in humans. The studies revealed significant decrease of the rDGL specific activity in the presence of the microemulsion while in the presence of lower percent of surfactants (case of emulsion) no alterations were observed.

Place, publisher, year, edition, pages
Örebro: Örebro university, 2016. p. 77
Series
Örebro Studies in Chemistry, ISSN 1651-4270 ; 16
Keywords
nano-dispersions, encapsulation, food, DLS, EPR, Cryo-TEM, SAXS, pH-stat, digestion, antioxidants, gastric lipase, pancreatic lipase
National Category
Other Chemistry Topics
Research subject
Chemistry
Identifiers
urn:nbn:se:oru:diva-49454 (URN)978-91-7529-141-3 (ISBN)
Public defence
2016-05-26, Billbergska huset, hörsal B, Örebro universitet, Fakultetsgatan 1, Örebro, 10:15 (English)
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Supervisors
Available from: 2016-03-22 Created: 2016-03-22 Last updated: 2017-10-17Bibliographically approved

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