Colloids and Interfaces

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12 pages, 17252 KiB

Open AccessArticle

Improving the Size Distribution of Polymeric Oblates Fabricated by the Emulsion-in-Gel Deformation Method

by Giselle Vite, Samuel Lopez-Godoy, Pedro Díaz-Leyva and Anna Kozina

Colloids Interfaces 2023, 7(3), 50; https://doi.org/10.3390/colloids7030050 - 12 Jul 2023

Cited by 1 | Viewed by 1596

Abstract

The optimization of fabrication conditions for colloidal micron-sized oblates obtained by the deformation of an oil-in-hydrogel emulsion is reported. The influence of the type of emulsion stabilizer, ultrasonication parameters, and emulsion and gel mixing conditions was explored. The best conditions with which to [...] Read more.

The optimization of fabrication conditions for colloidal micron-sized oblates obtained by the deformation of an oil-in-hydrogel emulsion is reported. The influence of the type of emulsion stabilizer, ultrasonication parameters, and emulsion and gel mixing conditions was explored. The best conditions with which to obtain more uniform particles were using polyvinyl alcohol as an emulsion stabilizer mixed with the gelatine solution at 35 °C and slowly cooling to room temperature. Four fractionation methods were applied to oblates to improve their size uniformity. The iterative differential centrifugation method produced the best size polydispersity reduction. Full article

(This article belongs to the Special Issue Recent Advances in Emulsions and Applications)

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16 pages, 3627 KiB

Open AccessArticle

Effect of Gelling Agent Type on the Physical Properties of Nanoemulsion-Based Gels

by Natalia Riquelme, Constanza Savignones, Ayelén López, Rommy N. Zúñiga and Carla Arancibia

Colloids Interfaces 2023, 7(3), 49; https://doi.org/10.3390/colloids7030049 - 4 Jul 2023

Cited by 3 | Viewed by 3026

Abstract

Senior populations may experience nutritional deficiencies due to physiological changes that occur during aging, such as swallowing disorders, where easy-to-swallow foods are required to increase comfort during food consumption. In this context, the design of nanoemulsion-based gels (NBGs) can be an alternative for [...] Read more.

Senior populations may experience nutritional deficiencies due to physiological changes that occur during aging, such as swallowing disorders, where easy-to-swallow foods are required to increase comfort during food consumption. In this context, the design of nanoemulsion-based gels (NBGs) can be an alternative for satisfying the textural requirements of seniors. This article aimed to develop NBGs with different gelling agents, evaluating their physical properties. NBGs were prepared with a base nanoemulsion (d = 188 nm) and carrageenan (CA) or agar (AG) at two concentrations (0.5–1.5% w/w). The color, rheology, texture, water-holding capacity (WHC) and FT-IR spectra were determined. The results showed that the CA-based gels were more yellow than the AG ones, with the highest hydrocolloid concentration. All gels showed a non-Newtonian flow behavior, where the gels’ consistency and shear-thinning behavior increased with the hydrocolloid concentration. Furthermore, elastic behavior predominated over viscous behavior in all the gels, being more pronounced in those with AG. Similarly, all the gels presented low values of textural parameters, indicating an adequate texture for seniors. The FT-IR spectra revealed non-covalent interactions between nanoemulsions and hydrocolloids, independent of their type and concentration. Finally, the CA-based gels presented a higher WHC than the AG ones. Therefore, NBG physical properties can be modulated according to gelling agent type in order to design foods adapted for seniors. Full article

(This article belongs to the Special Issue Recent Advances in Emulsions and Applications)

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15 pages, 2467 KiB

Open AccessArticle

Impact of Operating Parameters on the Production of Nanoemulsions Using a High-Pressure Homogenizer with Flow Pattern and Back Pressure Control

by Hualu Zhou, Dingkui Qin, Giang Vu and David Julian McClements

Colloids Interfaces 2023, 7(1), 21; https://doi.org/10.3390/colloids7010021 - 16 Mar 2023

Cited by 3 | Viewed by 3255

Abstract

The main objective of this study was to establish the relative importance of the main operating parameters impacting the formation of food-grade oil-in-water nanoemulsions by high-pressure homogenization. The goal of this unit operation was to create uniform and stable emulsified products with small [...] Read more.

The main objective of this study was to establish the relative importance of the main operating parameters impacting the formation of food-grade oil-in-water nanoemulsions by high-pressure homogenization. The goal of this unit operation was to create uniform and stable emulsified products with small mean particle diameters and narrow polydispersity indices. In this study, we examined the performance of a new commercial high-pressure valve homogenizer, which has several features that provide good control over the particle size distribution of nanoemulsions, including variable homogenization pressures (up to 45,000 psi), nozzle dimensions (0.13/0.22 mm), flow patterns (parallel/reverse), and back pressures. The impact of homogenization pressure, number of passes, flow pattern, nozzle dimensions, back pressure, oil concentration, emulsifier concentration, and emulsifier type on the particle size distribution of corn oil-in-water emulsions was systematically examined. The droplet size decreased with increasing homogenization pressure, number of passes, back pressure, and emulsifier-to-oil ratio. Moreover, it was slightly smaller when a reverse rather than parallel flow profile was used. The emulsifying performance of plant, animal, and synthetic emulsifiers was compared because there is increasing interest in replacing animal and synthetic emulsifiers with plant-based ones in the food industry. Under fixed homogenization conditions, the mean particle diameter decreased in the following order: gum arabic (0.66 µm) > soy protein (0.18 µm) > whey protein (0.14 µm) ≈ Tween 20 (0.14 µm). The information reported in this study is useful for the optimization of the production of food-grade nanoemulsions using high-pressure homogenization. Full article

(This article belongs to the Special Issue Recent Advances in Emulsions and Applications)

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19 pages, 4927 KiB

Open AccessArticle

A Microfluidic Approach to Investigate the Contact Force Needed for Successful Contact-Mediated Nucleation

by Gina Kaysan, Theresa Hirsch, Konrad Dubil and Matthias Kind

Colloids Interfaces 2023, 7(1), 12; https://doi.org/10.3390/colloids7010012 - 31 Jan 2023

Cited by 2 | Viewed by 3469

Abstract

Emulsions with crystalline dispersed phase fractions are becoming increasingly important in the pharmaceutical, chemical, and life science industries. They can be produced by using two-stage melt emulsification processes. The completeness of the crystallization step is of particular importance as it influences the properties, [...] Read more.

Emulsions with crystalline dispersed phase fractions are becoming increasingly important in the pharmaceutical, chemical, and life science industries. They can be produced by using two-stage melt emulsification processes. The completeness of the crystallization step is of particular importance as it influences the properties, quality, and shelf life of the products. Subcooled, liquid droplets in agitated vessels may contact an already crystallized particle, leading to so-called contact-mediated nucleation (CMN). Energetically, CMN is a more favorable mechanism than spontaneous nucleation. The CMN happens regularly because melt emulsions are stirred during production and storage. It is assumed that three main factors influence the efficiency of CNM, those being collision frequency, contact time, and contact force. Not all contacts lead to successful nucleation of the liquid droplet, therefore, we used microfluidic experiments with inline measurements of the differential pressure to investigate the minimum contact force needed for successful nucleation. Numerical simulations were performed to support the experimental data obtained. We were able to show that the minimum contact force needed for CMN increases with increasing surfactant concentration in the aqueous phase. Full article

(This article belongs to the Special Issue Recent Advances in Emulsions and Applications)

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10 pages, 2130 KiB

Open AccessArticle

Preparation of Hydrophobic Monolithic Supermacroporous Cryogel Particles for the Separation of Stabilized Oil-in-Water Emulsion

by Hayato Takase, Nozomi Watanabe, Koichiro Shiomori, Yukihiro Okamoto, Endang Ciptawati, Hideki Matsune and Hiroshi Umakoshi

Colloids Interfaces 2023, 7(1), 9; https://doi.org/10.3390/colloids7010009 - 17 Jan 2023

Cited by 7 | Viewed by 2996

Abstract

Here, we prepared hydrophobic cryogel particles with monolithic supermacropores based on poly-trimethylolpropane trimethacrylate (pTrim) by combining the inverse Leidenfrost effect and cryo-polymerization technique. The hydrophobic cryogel particles prepared by adopting this method demonstrated the separation of the stabilized O/W emulsion with surfactant. The [...] Read more.

Here, we prepared hydrophobic cryogel particles with monolithic supermacropores based on poly-trimethylolpropane trimethacrylate (pTrim) by combining the inverse Leidenfrost effect and cryo-polymerization technique. The hydrophobic cryogel particles prepared by adopting this method demonstrated the separation of the stabilized O/W emulsion with surfactant. The prepared cryogel particles were characterized in terms of macroscopic shape and porous structure. It was found that the cryogel particles had a narrow size distribution and a monolithic supermacroporous structure. The hydrophobicity of the cryogel particles was confirmed by placing aqueous and organic droplets on the particles. Where the organic droplet was immediately adsorbed into the particles, the aqueous droplet remained on the surface of the particle due to repelling force. In addition, after it adsorbed the organic droplet the particle was observed, and the organic solvent was diffused into the entire particle. It was indicated that monolithic pores were distributed from the surface to the interior. Regarding the application of the hydrophobic cryogel particles, we demonstrated the separation of a stabilized oil-in-water emulsion, resulting in the successful removal of the organic solvent from the emulsion. Full article

(This article belongs to the Special Issue Recent Advances in Emulsions and Applications)

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14 pages, 3312 KiB

Open AccessArticle

Casein-Hydrolysate-Loaded W/O Emulsion Preparation as the Primary Emulsion of Double Emulsions: Effects of Varied Phase Fractions, Emulsifier Types, and Concentrations

by Pelin Salum, Çağla Ulubaş, Onur Güven, Levent Yurdaer Aydemir and Zafer Erbay

Colloids Interfaces 2023, 7(1), 1; https://doi.org/10.3390/colloids7010001 - 28 Dec 2022

Cited by 4 | Viewed by 2150

Abstract

Stable primary emulsion formation in which different parameters such as viscosity and droplet size come into prominence for their characterization is a key factor in W/O/W emulsions. In this study, different emulsifiers (Crill™ 1, Crill™ 4, AMP, and PGPR) were studied to produce [...] Read more.

Stable primary emulsion formation in which different parameters such as viscosity and droplet size come into prominence for their characterization is a key factor in W/O/W emulsions. In this study, different emulsifiers (Crill™ 1, Crill™ 4, AMP, and PGPR) were studied to produce a casein-hydrolysate-loaded stable primary emulsion with lower viscosity and droplet size. Viscosity, electrical conductivity, particle size distribution, and emulsion stability were determined for three different dispersed phase ratios and three emulsifier concentrations. In 31 of the 36 examined emulsion systems, no electrical conductivity could be measured, indicating that appropriate emulsions were formed. While AMP-based emulsions showed non-Newtonian flow behaviors with high consistency coefficients, all PGPR-based emulsions and most of the Crill™-1- and -4-based ones were Newtonian fluids with relatively low viscosities (65.7–274.7 cP). The PGPR-based emulsions were stable for at least 5 days and had D(90) values lower than 2 µm, whereas Crill™-1- and -4-based emulsions had phase separation after 24 h and had minimum D(90) values of 6.8 µm. PGPR-based emulsions were found suitable and within PGPR-based emulsions, and the best formulation was determined by TOPSIS. Using 5% PGPR with a 25% dispersed phase ratio resulted in the highest relative closeness value. The results of this study showed that PGPR is a very effective emulsifier for stable casein-hydrolysate-loaded emulsion formations with low droplet size and viscosity. Full article

(This article belongs to the Special Issue Recent Advances in Emulsions and Applications)

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14 pages, 1609 KiB

Open AccessArticle

Effect of Enzymatic Hydrolysis on Solubility and Emulsifying Properties of Lupin Proteins (Lupinus luteus)

by Mauricio Opazo-Navarrete, César Burgos-Díaz, Karla A. Garrido-Miranda and Sergio Acuña-Nelson

Colloids Interfaces 2022, 6(4), 82; https://doi.org/10.3390/colloids6040082 - 15 Dec 2022

Cited by 4 | Viewed by 2689

Abstract

Solubility and emulsifying properties are important functional properties associated with proteins. However, many plant proteins have lower techno-functional properties, which limit their functional performance in many formulations. Therefore, the objective of this study was to investigate the effect of protein hydrolysis by commercial [...] Read more.

Solubility and emulsifying properties are important functional properties associated with proteins. However, many plant proteins have lower techno-functional properties, which limit their functional performance in many formulations. Therefore, the objective of this study was to investigate the effect of protein hydrolysis by commercial enzymes to improve their solubility and emulsifying properties. Lupin protein isolate (LPI) was hydrolyzed by 7 commercial proteases using different E/S ratios and hydrolysis times while the solubility and emulsifying properties were evaluated. The results showed that neutral and alkaline proteases are most efficient in hydrolyzing lupin proteins than acidic proteases. Among the proteases, Protamex^® (alkaline protease) showed the highest DH values after 5 h of protein hydrolysis. Meanwhile, protein solubility of LPI hydrolysates was significantly higher (p < 0.05) than untreated LPI at all pH analyzed values. Moreover, the emulsifying capacity (EC) of undigested LPI was lower than most of the hydrolysates, except for acidic proteases, while emulsifying stability (ES) was significantly higher (p < 0.05) than most LPI hydrolysates by acidic proteases, except for LPI hydrolyzed with Acid Stable Protease with an E/S ratio of 0.04. In conclusion, the solubility, and emulsifying properties of lupin (Lupinus luteus) proteins can be improved by enzymatic hydrolysis using commercial enzymes. Full article

(This article belongs to the Special Issue Recent Advances in Emulsions and Applications)

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12 pages, 2150 KiB

Open AccessArticle

Addition of Trans-Resveratrol-Loaded, Highly Concentrated Double Emulsion to Moisturizing Cream: Effect on Physicochemical Properties

by Rocío Díaz-Ruiz, Amanda Laca, Ismael Marcet, Lemuel Martínez-Rey, María Matos and Gemma Gutiérrez

Colloids Interfaces 2022, 6(4), 70; https://doi.org/10.3390/colloids6040070 - 16 Nov 2022

Cited by 1 | Viewed by 1818

Abstract

Resveratrol is a compound increasingly studied for its many beneficial properties for health. However, it is a highly unstable photosensitive compound, and therefore it is necessary to encapsulate it to protect it if you want to use it in a commercial product. Emulsions [...] Read more.

Resveratrol is a compound increasingly studied for its many beneficial properties for health. However, it is a highly unstable photosensitive compound, and therefore it is necessary to encapsulate it to protect it if you want to use it in a commercial product. Emulsions are systems that allow the encapsulation of active ingredients, protecting them and allowing their release in a controlled manner. They are highly used systems in the pharmaceutical, cosmetic and food industries. The main objectives of this work are to study the feasibility of encapsulating resveratrol in concentrated water-in-oil-in-water double emulsions and the effect produced by adding the double emulsion with optimal formulation to a commercial cream for cosmetic applications. The effect of the selected optimal double emulsion on a commercial cream was studied, analyzing droplet size distribution, morphology, stability and rheology. The main conclusion of this work is that incorporating 1/3 of concentrated double emulsion W₁/O/W₂ into a commercial moisturizing cream had a positive physical effect and produced cream with a resveratrol concentration of up to 0.0042 mg/g. Full article

(This article belongs to the Special Issue Recent Advances in Emulsions and Applications)

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15 pages, 1663 KiB

Open AccessArticle

Stability Studies and the In Vitro Leishmanicidal Activity of Hyaluronic Acid-Based Nanoemulsion Containing Pterodon pubescens Benth. Oil

by Sirlene Adriana Kleinubing, Priscila Miyuki Outuki, Éverton da Silva Santos, Jaqueline Hoscheid, Getulio Capello Tominc, Mariana Dalmagro, Edson Antônio da Silva, Marli Miriam de Souza Lima, Celso Vataru Nakamura and Mara Lane Carvalho Cardoso

Colloids Interfaces 2022, 6(4), 64; https://doi.org/10.3390/colloids6040064 - 3 Nov 2022

Cited by 3 | Viewed by 1807

Abstract

The physicochemical and microbiological stability of a hyaluronic acid-based nanostructured topical delivery system containing P. pubescens fruit oil was evaluated, and the in vitro antileishmanial activity of the nanoemulsion against Leishmania amazonensis and the cytotoxicity on macrophages was investigated. The formulation stored at [...] Read more.

The physicochemical and microbiological stability of a hyaluronic acid-based nanostructured topical delivery system containing P. pubescens fruit oil was evaluated, and the in vitro antileishmanial activity of the nanoemulsion against Leishmania amazonensis and the cytotoxicity on macrophages was investigated. The formulation stored at 5 ± 2 °C, compared with the formulation stored at 30 and 40 ± 2 °C, showed a higher chemical and physical stability during the period analyzed and in the accelerated physical stability study. The formulation stored at 40 °C presented a significant change in droplet diameter, polydispersity index, zeta potential, pH, active compound, and consistency index and was considered unstable. The microbiological stability of the formulations was confirmed. The leishmanicidal activity of the selected system against intracellular amastigotes was significantly superior to that observed for the free oil. However, further research is needed to explore the use of the hyaluronic acid-based nanostructured system containing P. pubescens fruit oil for the treatment of cutaneous leishmaniasis. Full article

(This article belongs to the Special Issue Recent Advances in Emulsions and Applications)

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18 pages, 2458 KiB

Open AccessArticle

Structural Modification of Jackfruit Leaf Protein Concentrate by Enzymatic Hydrolysis and Their Effect on the Emulsifier Properties

by Carolina Calderón-Chiu, Montserrat Calderón-Santoyo, Julio César Barros-Castillo, José Alfredo Díaz and Juan Arturo Ragazzo-Sánchez

Colloids Interfaces 2022, 6(4), 52; https://doi.org/10.3390/colloids6040052 - 28 Sep 2022

Cited by 11 | Viewed by 2535

Abstract

Jackfruit leaf protein concentrate (LPC) was hydrolyzed by pepsin (H–Pep) and pancreatin (H–Pan) at different hydrolysis times (30–240 min). The effect of the enzyme type and hydrolysis time of the LPC on the amino acid composition, structure, and thermal properties and its relationship [...] Read more.

Jackfruit leaf protein concentrate (LPC) was hydrolyzed by pepsin (H–Pep) and pancreatin (H–Pan) at different hydrolysis times (30–240 min). The effect of the enzyme type and hydrolysis time of the LPC on the amino acid composition, structure, and thermal properties and its relationship with the formation of O/W emulsions were investigated. The highest release of amino acids (AA) occurred at 240 min for both enzymes. H–Pan showed the greatest content of essential and hydrophobic amino acids. Low β-sheet fractions and high β-turn contents had a greater influence on the emulsifier properties. In H–Pep, the β-sheet fraction increased, while in H–Pan it decreased as a function of hydrolysis time. The temperatures of glass transition and decomposition were highest in H–Pep due to the high content of β-sheets. The stabilized emulsions with H–Pan (180 min of hydrolysis) showed homogeneous distributions and smaller particle sizes. The changes in the secondary structure and AA composition of the protein hydrolysates by the effect of enzyme type and hydrolysis time influenced the emulsifying properties. However, further research is needed to explore the use of H–Pan as an alternative to conventional emulsifiers or ingredients in functional foods. Full article

(This article belongs to the Special Issue Recent Advances in Emulsions and Applications)

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12 pages, 315 KiB

Open AccessArticle

Ultrasound-Assisted Extraction of Artocarpus heterophyllus L. Leaf Protein Concentrate: Solubility, Foaming, Emulsifying, and Antioxidant Properties of Protein Hydrolysates

by Julián Vera-Salgado, Carolina Calderón-Chiu, Montserrat Calderón-Santoyo, Julio César Barros-Castillo, Ulises Miguel López-García and Juan Arturo Ragazzo-Sánchez

Colloids Interfaces 2022, 6(4), 50; https://doi.org/10.3390/colloids6040050 - 26 Sep 2022

Cited by 13 | Viewed by 2606

Abstract

The impact of ultrasound-assisted extraction (UAE) was evaluated on the functionality of jackfruit leaf protein hydrolysates. Leaf protein concentrate was obtained by ultrasound (LPCU) and conventional extractions by maceration (LPCM). LPCM and LPCU were hydrolyzed with pancreatin (180 min), and hydrolysates by maceration [...] Read more.

The impact of ultrasound-assisted extraction (UAE) was evaluated on the functionality of jackfruit leaf protein hydrolysates. Leaf protein concentrate was obtained by ultrasound (LPCU) and conventional extractions by maceration (LPCM). LPCM and LPCU were hydrolyzed with pancreatin (180 min), and hydrolysates by maceration (HM) and ultrasound (HU) were obtained. The composition of amino acids, techno-functional (solubility, foaming, and emulsifying properties), and antioxidant properties of the hydrolysates were evaluated. A higher amount of essential amino acids was found in HU, while HM showed a higher content of hydrophobic amino acids. LPCs exhibited low solubility (0.97–2.89%). However, HM (67.8 ± 0.98) and HU (77.39 ± 0.43) reached maximum solubility at pH 6.0. The foaming and emulsifying properties of the hydrolysates were improved when LPC was obtained by UAE. The IC₅₀ of LPCs could not be quantified. However, HU (0.29 ± 0.01 mg/mL) showed lower IC₅₀ than HM (0.32 ± 0.01 mg/mL). The results reflect that the extraction method had a significant (p < 0.05) effect on the functionality of protein hydrolysates. The UAE is a suitable method for enhancing of quality, techno-functionality, and antioxidant properties of LPC. Full article

(This article belongs to the Special Issue Recent Advances in Emulsions and Applications)

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13 pages, 19893 KiB

Open AccessArticle

Utilizing TPGS for Optimizing Quercetin Nanoemulsion for Colon Cancer Cells Inhibition

by Hadel A. Abo Enin, Ahad Fahd Alquthami, Ahad Mohammed Alwagdani, Lujain Mahmoud Yousef, Majd Safar Albuqami, Miad Abdulaziz Alharthi and Hashem O. Alsaab

Colloids Interfaces 2022, 6(3), 49; https://doi.org/10.3390/colloids6030049 - 19 Sep 2022

Cited by 11 | Viewed by 2562

Abstract

Background: Colorectal cancer is one of the most challenging cancers to treat. Exploring novel therapeutic strategies is necessary to overcome drug resistance and improve patient outcomes. Quercetin (QR) is a polyphenolic lipophilic compound that was chosen due to its colorectal anticancer activity. Nanoparticles [...] Read more.

Background: Colorectal cancer is one of the most challenging cancers to treat. Exploring novel therapeutic strategies is necessary to overcome drug resistance and improve patient outcomes. Quercetin (QR) is a polyphenolic lipophilic compound that was chosen due to its colorectal anticancer activity. Nanoparticles could improve cancer therapy via tumor targeting by utilizing D-tocopheryl polyethylene glycol succinate (vitamin-E TPGS) as a surfactant in a nanoemulsion preparation, which is considered an efficient drug delivery system for enhancing lipophilic antineoplastic agents. Thus, this study aims to develop and optimize QR-loaded nanoemulsions (NE) using TPGS as a surfactant to enhance the QR antitumor activity. Method: The NE was prepared using a self-assembly technique using the chosen oils according to QR maximum solubility and TPGS as a surfactant. The prepared QR-NE was evaluated according to its particle morphology and pH. QR entrapment efficiency and QR in vitro drug release rate were determined from the selected QR-NE then we measured the QR-NE stability. The anticancer activity of the best-selected formula was studied on HT-29 and HCT-116 cell lines. Results: Oleic acid was chosen to prepare QR-NE as it has the best QR solubility. The prepared NE, which had particles size < 200 nm, maximum entrapment efficiency > 80%, and pH 3.688 + 0.102 was selected as the optimal formula. It was a physically stable formula. The prepared QR-NE enhanced the QR release rate (84.52 ± 0.71%) compared to the free drug. QR-NPs significantly improved the cellular killing efficiency in HCT-116 and HT-29 colon cancer cell lines (lower IC50, two folds more than free drug). Conclusion: The prepared QR-NE could be a promising stable formula for improving QR release rate and anticancer activity. Full article

(This article belongs to the Special Issue Recent Advances in Emulsions and Applications)

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13 pages, 2023 KiB

Open AccessArticle

Comparison between Quinoa and Quillaja saponins in the Formation, Stability and Digestibility of Astaxanthin-Canola Oil Emulsions

by Daniela Sotomayor-Gerding, Eduardo Morales and Mónica Rubilar

Colloids Interfaces 2022, 6(3), 43; https://doi.org/10.3390/colloids6030043 - 28 Aug 2022

Cited by 3 | Viewed by 2528

Abstract

Saponins from Quillaja saponaria and Chenopodium quinoa were evaluated as natural emulsifiers in the formation of astaxanthin enriched canola oil emulsions. The aim of this study was to define the processing conditions for developing emulsions and to evaluate their physical stability against environmental [...] Read more.

Saponins from Quillaja saponaria and Chenopodium quinoa were evaluated as natural emulsifiers in the formation of astaxanthin enriched canola oil emulsions. The aim of this study was to define the processing conditions for developing emulsions and to evaluate their physical stability against environmental conditions: pH (2–10), temperature (20–50 °C), ionic strength (0–500 mM NaCl), and storage (35 days at 25 °C), as well as their performance in an in vitro digestion model. The emulsions were characterized, evaluating their mean particle size, polydispersity index (PDI), and zeta potential. Oil-in-water (O/W) emulsions were effectively produced using 1% oil phase and 1% emulsifier (saponins). Emulsions were stable over a wide range of pH values (4–10), but exhibited particle aggregation at lower pH, salt conditions, and high temperatures. The emulsion stability index (ESI) remained above 80% after 35 days of storage. The results of our study suggest that saponins can be an effective alternative to synthetic emulsifiers. Full article

(This article belongs to the Special Issue Recent Advances in Emulsions and Applications)

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Review

Jump to: Research

19 pages, 4325 KiB

Open AccessReview

Food-Grade Oil-in-Water (O/W) Pickering Emulsions Stabilized by Agri-Food Byproduct Particles

by César Burgos-Díaz, Karla A. Garrido-Miranda, Daniel A. Palacio, Manuel Chacón-Fuentes, Mauricio Opazo-Navarrete and Mariela Bustamante

Colloids Interfaces 2023, 7(2), 27; https://doi.org/10.3390/colloids7020027 - 31 Mar 2023

Cited by 6 | Viewed by 5215

Abstract

In recent years, emulsions stabilized by solid particles (known as Pickering emulsions) have gained considerable attention due to their excellent stability and for being environmentally friendly compared to the emulsions stabilized by synthetic surfactants. In this context, edible Pickering stabilizers from agri-food byproducts [...] Read more.

In recent years, emulsions stabilized by solid particles (known as Pickering emulsions) have gained considerable attention due to their excellent stability and for being environmentally friendly compared to the emulsions stabilized by synthetic surfactants. In this context, edible Pickering stabilizers from agri-food byproducts have attracted much interest because of their noteworthy benefits, such as easy preparation, excellent biocompatibility, and unique interfacial properties. Consequently, different food-grade particles have been reported in recent publications with distinct raw materials and preparation methods. Moreover, emulsions stabilized by solid particles can be applied in a wide range of industrial fields, such as food, biomedicine, cosmetics, and fine chemical synthesis. Therefore, this review aims to provide a comprehensive overview of Pickering emulsions stabilized by a diverse range of edible solid particles, specifically agri-food byproducts, including legumes, oil seeds, and fruit byproducts. Moreover, this review summarizes some aspects related to the factors that influence the stabilization and physicochemical properties of Pickering emulsions. In addition, the current research trends in applications of edible Pickering emulsions are documented. Consequently, this review will detail the latest progress and new trends in the field of edible Pickering emulsions for readers. Full article

(This article belongs to the Special Issue Recent Advances in Emulsions and Applications)

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27 pages, 2379 KiB

Open AccessReview

Nose-to-Brain Targeting via Nanoemulsion: Significance and Evidence

by Shashi Kiran Misra and Kamla Pathak

Colloids Interfaces 2023, 7(1), 23; https://doi.org/10.3390/colloids7010023 - 17 Mar 2023

Cited by 14 | Viewed by 4837

Abstract

Background: Non-invasive and patient-friendly nose-to-brain pathway is the best-suited route for brain delivery of therapeutics as it bypasses the blood–brain barrier. The intranasal pathway (olfactory and trigeminal nerves) allows the entry of various bioactive agents, delivers a wide array of hydrophilic and hydrophobic [...] Read more.

Background: Non-invasive and patient-friendly nose-to-brain pathway is the best-suited route for brain delivery of therapeutics as it bypasses the blood–brain barrier. The intranasal pathway (olfactory and trigeminal nerves) allows the entry of various bioactive agents, delivers a wide array of hydrophilic and hydrophobic drugs, and circumvents the hepatic first-pass effect, thus targeting neurological diseases in both humans and animals. The olfactory and trigeminal nerves make a bridge between the highly vascularised nasal cavity and brain tissues for the permeation and distribution, thus presenting a direct pathway for the entry of therapeutics into the brain. Materials: This review portrays insight into recent research reports (spanning the last five years) on the nanoemulsions developed for nose-to-brain delivery of actives for the management of a myriad of neurological disorders, namely, Parkinson’s disease, Alzheimer’s, epilepsy, depression, schizophrenia, cerebral ischemia and brain tumours. The information and data are collected and compiled from more than one hundred Scopus- and PubMed-indexed articles. Conclusions: The olfactory and trigeminal pathways facilitate better biodistribution and bypass BBB issues and, thus, pose as a possible alternative route for the delivery of hydrophobic, poor absorption and enzyme degradative therapeutics. Exploring these virtues, intranasal nanoemulsions have proven to be active, non-invasiveand safe brain-targeting cargos for the alleviation of the brain and other neurodegenerative disorders. Full article

(This article belongs to the Special Issue Recent Advances in Emulsions and Applications)

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21 pages, 637 KiB

Open AccessReview

Recent Advances in Improving the Bioavailability of Hydrophobic/Lipophilic Drugs and Their Delivery via Self-Emulsifying Formulations

by Rakesh Kumar Ameta, Kunjal Soni and Ajaya Bhattarai

Colloids Interfaces 2023, 7(1), 16; https://doi.org/10.3390/colloids7010016 - 17 Feb 2023

Cited by 26 | Viewed by 7792

Abstract

Formulations based on emulsions for enhancing hydrophobic and lipophilic drug delivery and its bioavailability have attracted a lot of interest. As potential therapeutic agents, they are integrated with inert oils, emulsions, surfactant solubility, liposomes, etc.; drug delivering systems that use emulsion formations have [...] Read more.

Formulations based on emulsions for enhancing hydrophobic and lipophilic drug delivery and its bioavailability have attracted a lot of interest. As potential therapeutic agents, they are integrated with inert oils, emulsions, surfactant solubility, liposomes, etc.; drug delivering systems that use emulsion formations have emerged as a unique and commercially achievable accession to override the issue of less oral bioavailability in connection with hydrophobic and lipophilic drugs. As an ideal isotropic oil mixture of surfactants and co-solvents, it self-emulsifies and forms fine oil in water emulsions when acquainted with aqueous material. As droplets rapidly pass through the stomach, fine oil promotes the vast spread of the drug all over the GI (gastrointestinal tract) and conquers the slow disintegration commonly seen in solid drug forms. The current status of advancement in technologies for drug carrying has promulgated the expansion of innovative drug carriers for the controlled release of self-emulsifying pellets, tablets, capsules, microspheres, etc., which got a boost for drug delivery usage with self-emulsification. The present review article includes various kinds of formulations based on the size of particles and excipients utilized in emulsion formation for drug delivery mechanisms and the increase in the bioavailability of lipophilic/hydrophobic drugs in the present time. Full article

(This article belongs to the Special Issue Recent Advances in Emulsions and Applications)

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16 pages, 2966 KiB

Open AccessReview

Review on the Antioxidant Activity of Phenolics in o/w Emulsions along with the Impact of a Few Important Factors on Their Interfacial Behaviour

by Sotirios Kiokias and Vassiliki Oreopoulou

Colloids Interfaces 2022, 6(4), 79; https://doi.org/10.3390/colloids6040079 - 12 Dec 2022

Cited by 6 | Viewed by 2850

Abstract

This review paper focuses on the antioxidant properties of phenolic compounds in oil in water (o/w) emulsion systems. The authors first provide an overview of the most recent studies on the activity of common, naturally occurring phenolic compounds against the oxidative deterioration of [...] Read more.

This review paper focuses on the antioxidant properties of phenolic compounds in oil in water (o/w) emulsion systems. The authors first provide an overview of the most recent studies on the activity of common, naturally occurring phenolic compounds against the oxidative deterioration of o/w emulsions. A screening of the latest literature was subsequently performed with the aim to elucidate how specific parameters (polarity, pH, emulsifiers, and synergistic action) affect the phenolic interfacial distribution, which in turn determines their antioxidant potential in food emulsion systems. An understanding of the interfacial activity of phenolic antioxidants could be of interest to food scientists working on the development of novel food products enriched with functional ingredients. It would also provide further insight to health scientists exploring the potentially beneficial properties of phenolic antioxidants against the oxidative damage of amphiphilic biological membranes (which link to serious pathologic conditions). Full article

(This article belongs to the Special Issue Recent Advances in Emulsions and Applications)

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