Transformation of W/O/W emulsions and O/W/O emulsions for co-loading selenium-enriched peptide and vitamin E: Design and characteristics

Review Food Science & Technology

Ultrasonic Emulsification of Milk Proteins Stabilized Primary and Double Emulsions: A Review

Mayumi Silva et al.

Summary: Ultrasound-assisted emulsification is an emerging technology that can be used to prepare stable primary and double emulsions. This review discusses the factors affecting milk protein stabilization under sono-emulsification.

FOOD REVIEWS INTERNATIONAL (2023)

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Article Chemistry, Applied

Protein fortification of model cheese matrices using whey protein-enriched double emulsions

Charitha J. Gamlath et al.

Summary: This study demonstrates the potential of ultrasound emulsification to form whey protein-enriched double emulsions with minimum food-grade emulsifiers to fortify the protein content of cheese and other food products. The encapsulation loading rate of whey proteins within the double emulsion droplets was investigated in relation to ultrasound parameters and formulation loading rates. The results showed that high encapsulation loading rates can be achieved using ultrasound with comparable oil droplet diameters to native milk fat globules.

FOOD HYDROCOLLOIDS (2023)

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Article Engineering, Chemical

Fabrication of gelatin-EGCG-pectin ternary complex stabilized W/O/W double emulsions by ultrasonic emulsification: Physicochemical stability, rheological properties and structure

Xiang Huang et al.

Summary: In this study, W-1/O/W-2 double emulsion was prepared using ultrasonic emulsification technology, and its stability, rheological properties, thermal stability, and microstructure were investigated. The results showed that the gelatin-EGCG-high methoxyl pectin ternary complex can act as an effective emulsion stabilizer to stabilize the W-1/O/W-2 double emulsion.

JOURNAL OF FOOD ENGINEERING (2023)

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Article Chemistry, Applied

Construction of stable O/W/O multiple emulsions using beeswax to control the melting point of the continuous oil phase

Chunxiang Zhang et al.

Summary: Oil-in-water-in-oil (O/W/O) multiple emulsions were fabricated using carboxymethyl chitosan to stabilize the O/W emulsion as the inner dispersed phase and beeswax as the external oil phase. The study investigated the effects of beeswax content and volume fraction of the inner O/W emulsion on the morphology, stability, and rheological properties of the O/W/O multiple emulsions. Increasing the beeswax content improved the stability and viscosity of the O/W/O multiple emulsions.

FOOD HYDROCOLLOIDS (2023)

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Article Food Science & Technology

Physical and emulsifying properties of pea protein: influence of combined physical modification by flaxseed gum and ultrasonic treatment

Jia Yang et al.

Summary: This study characterized and compared the physical and emulsifying properties of pea protein and its modified proteins. The results showed that flaxseed gum triggered loose complex formation with pea protein, while ultrasound treatment reduced protein size and increased surface hydrophobicity. The combination of flaxseed gum and ultrasound improved the emulsifying properties and thermal stability of pea protein.

FOOD SCIENCE AND HUMAN WELLNESS (2023)

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Article Chemistry, Multidisciplinary

Green Synthesis of Robust Selenium Nanoparticles via Polysaccharide-Polyphenol Interaction: Design Principles and Structure-Bioactivity Relationship

Jiaojiao Zhou et al.

Summary: This study stabilized monodisperse selenium nanoparticles through polysaccharide-polyphenol interactions, leading to improved antioxidant and anti-tumor activities. The glucan-RA-SeNPs exhibited enhanced free radical scavenging ability and increased cytotoxicity towards cancer cells.

ACS SUSTAINABLE CHEMISTRY & ENGINEERING (2022)

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Article Biotechnology & Applied Microbiology

Development of Niacinamide/Ferulic Acid-Loaded Multiple Emulsion and Its In Vitro/In Vivo Investigation as a Cosmeceutical Product

Sidra Huma et al.

Summary: This study successfully formulated a stable niacinamide/ferulic acid-loaded multiple emulsion and demonstrated its significant cosmeceutical effects on human skin.

BIOMED RESEARCH INTERNATIONAL (2022)

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Article Food Science & Technology

Preparation and drying of water-in-oil-in-water (W/O/W) double emulsion to encapsulate soy peptides

Xin Ying et al.

Summary: In this study, soy peptide solution was successfully encapsulated in a W-1/O/W-2 double emulsion using PGPR as an effective inner emulsifier. The droplet size and encapsulation efficiency of the peptide solution depended on various factors including the ratio and concentration of phases. The freeze-dried microcapsule powder showed higher encapsulation efficiency compared to spray-dried one, indicating the potential of this double emulsion as a delivery matrix for hydrophilic ingredients.

FOOD RESEARCH INTERNATIONAL (2021)

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Article Pharmacology & Pharmacy

A Microstructural Study of the O/W Primary Emulsion on the Formation of Oil-in-Water-in-Oil Multiple Emulsion

Qianjie Zhang et al.

Summary: This study aimed to investigate the influence of the preparation process and composition on the microstructure of the O/W primary emulsions, as well as the corresponding impact on the formation of oil-in-water-in-oil (O/W/O) multiple emulsions. Through theoretical investigation and verification experiments, it was found that the microstructure of O/W particles became more obvious and the particle size became smaller with the increase of hydrophilic emulsifier amount. Additionally, the viscosity of the inner oil phase had a large influence on the formation of O/W/O emulsions.

CURRENT DRUG DELIVERY (2021)

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Article Chemistry, Applied

Edible high internal phase Pickering emulsion with double-emulsion morphology

Hang Jiang et al.

Summary: The combination of zein nanoparticles and soybean lecithin forms stable w/o/w double emulsions, providing better protection and delivery of hydrophilic cargo molecules in oral delivery systems. This edible HIPPE with double emulsion morphology offers new ideas for designing healthy foods for nutrient delivery.

FOOD HYDROCOLLOIDS (2021)

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Article Biotechnology & Applied Microbiology

Rhamnolipid-coated W/O/W double emulsion nanoparticles for efficient delivery of doxorubicin/erlotinib and combination chemotherapy

Yeeun Lee et al.

Summary: The study developed rhamnolipid-coated double emulsion nanoparticles containing doxorubicin and erlotinib for efficient drug delivery to tumor tissue and combination chemotherapy. The nanoparticles showed fast cellular uptake and synergetic tumor cell killing, with high accumulation in tumor tissue and enhanced tumor suppression in mouse models. This study demonstrated the promising potential of double emulsion nanoparticles and rhamnolipid coating for combination therapy.

JOURNAL OF NANOBIOTECHNOLOGY (2021)

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Article Food Science & Technology

Co-encapsulation of L-ascorbic acid and quercetin by gelatin/sodium carboxymethyl cellulose coacervates using different interlayer oils

Ran Ji et al.

Summary: A two-step emulsification technique was employed to develop a co-encapsulation technology for enhancing nutrition, resulting in microcapsules with good physical and chemical stability. The encapsulation efficiencies of the hydrophilic and hydrophobic components were evaluated, providing guidance for improving the quality of interlayer oils used in microcapsules.

FOOD RESEARCH INTERNATIONAL (2021)

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Article Engineering, Environmental

Reusable membrane with multifunctional skin layer for effective removal of insoluble emulsified oils and soluble dyes

Hui Li et al.

Summary: By mimicking the water purification methods of the earth's multilayer strata, researchers have developed a fibrous membrane with submicrometer pores and strong hydration to effectively remove emulsified oils and soluble organic dyes from wastewater. This membrane exhibits high water flux, excellent oil rejection rates, and dye adsorbability, along with good reusability and acid/alkali resistance.

JOURNAL OF HAZARDOUS MATERIALS (2021)

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Review Chemistry, Applied