Improved oxidative barrier properties of emulsions stabilized by silica-polymer microparticles for enhanced stability of encapsulants

Food Research International

Volumn 74, Issue , 2015, Pages 269-274

  Zhao, Yuan ^a   Guan, Yue ^b   Pan, Yuanjie ^b   Nitin, Nitin ^b   Tikekar, Rohan V ^c  

^a DREXEL UNIVERSITY   (United States)

^b UNIVERSITY OF CALIFORNIA   (United States)

^c UNIVERSITY OF MARYLAND   (United States)

Author keywords

Emulsion; Encapsulation; Nanoparticles; Oxidation; Pickering emulsion

Indexed keywords

EMULSIFICATION; EMULSIONS; ENCAPSULATION; INTERFACES (MATERIALS); NANOPARTICLES; OIL SHALE; OXIDATION; PARTICLE SIZE; PHASE INTERFACES; QUENCHING; SCANNING ELECTRON MICROSCOPY; SILICON; SYNTHESIS (CHEMICAL);

ELECTROSTATIC AGGREGATION; EMULSION STABILIZATION; INTERFACIAL THICKNESS; OIL WATER INTERFACES; OIL-IN-WATER EMULSIONS; PERMEATION MEASUREMENTS; PICKERING EMULSIONS; POLYMER MICROPARTICLES;

SILICA;

EID: 84929333666     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2015.05.008     Document Type: Article

References (31)

1. Abdel-Aal E.-S.M., Akhtar M.H. Recent advances in the analyses of carotenoids and their role in human health. Current Pharmaceutical Analysis 2006, 2(2):195-204.
2. Akartuna I., Studart A.R., Tervoort E., Gonzenbach U.T., Gauckler L.J. Stabilization of oil-in-water emulsions by colloidal particles modified with short amphiphiles. Langmuir 2008, 24:7161-7168.
3. Astete C.E., Dolliver D., Whaley M., Khachatryan L., Sabliov C.M. Antioxidant poly(lactic-co-glycolic) acid nanoparticles made with α-tocopherol-ascorbic acid surfactant. ACS Nano 2011, 5:9313-9325.
4. Berton-Carabin C.C., Ropers M.-H., Genot C. Lipid oxidation in oil-in-water emulsions: Involvement of the interfacial layer. Comprehensive Reviews in Food Science and Food Safety 2014, 13(5):945-977.
5. Binks B.P., Rodrigues J.A., Frith W.J. Synergistic interaction in emulsions stabilized by a mixture of silica nanoparticles and cationic surfactant. Langmuir 2007, 23:3626-3636.
6. Cao G., Alessio H.M., Cutler R.G. Oxygen-radical absorbance capacity assay for antioxidants. Free Radical Biology & Medicine 1993, 14:303-311.
7. Chen B., Li H., Ding Y., Rao J. Improvement of physicochemical stabilities of emulsions containing oil droplets coated by non-globular protein-beet pectin complex membranes. Food Research International 2011, 44:1468-1475.
8. Di Mattia C.D., Sacchetti G., Mastrocola D., Pittia P. Effect of phenolic antioxidants on the dispersion state and chemical stability of olive oil O/W emulsions. Food Research International 2009, 42:1163-1170.
9. Donsi F., Annunziata M., Sessa M., Ferrari G. Nanoencapsulation of essential oils to enhance their antimicrobial activity in foods. LWT Food Science and Technology 2011, 44(9):1908-1914.
10. Eskandar N.G., Simovic S., Prestidge C.A. Chemical stability and phase distribution of all-trans-retinol in nanoparticle-coated emulsions. International Journal of Pharmaceutics 2009, 376:186-194.
11. Frelichowska J., Bolzinger M.-A., Pelletier J., Valour J.-P., Chevalier Y. Topical delivery of lipophilic drugs from o/w pickering emulsions. International Journal of Pharmaceutics 2009, 371(1-2):56-63.
12. Galano A. On the direct scavenging activity of melatonin towards hydroxyl and a series of peroxyl radicals. Physical Chemistry Chemical Physics: PCCP 2011, 13(15):7178-7188.
13. Gonnet M., Lethaut L., Boury F. New trends in encapsulation of liposoluble vitamins. Journal of Controlled Release 2010, 146(3):276-290.
14. Huang D., Ou B., Hampsch-Woodill M., Flanagan J.A., Deemer E.K. Development and validation of oxygen radical absorbance capacity assay for lipophilic antioxidants using randomly methylated beta-cyclodextrin as the solubility enhancer. Journal of Agricultural and Food Chemistry 2002, 50(7):1815-1821.
15. Lim A.S.L., Griffin C., Roos Y.H. Stability and loss kinetics of lutein and β-carotene encapsulated in freeze-dried emulsions with layered interface and trehalose as glass former. Food Research International 2014, 62:403-409.
16. McClements D.J., Decker E.A., Weiss J. Emulsion-based delivery systems for lipophilic bioactive components. Journal of Food Science 2007, 72(8):R109-R124.
17. Mei L., McClements D.J., Wu J., Decker E.A. Iron-catalyzed lipid oxidation in emulsion as affected by surfactant, pH and NaCl. Food Chemistry 1998, 61:307-312.
18. Mosca M., Cuomo F., Lopez F., Ceglie A. Role of emulsifier layer, antioxidants and radical initiators in the oxidation of olive oil-in-water emulsions. Food Research International 2013, 50(1):377-383.
19. Pan Y., Tikekar R.V., Nitin N. Effect of antioxidant properties of lecithin emulsifier on oxidative stability of encapsulated bioactive compounds. International Journal of Pharmaceutics 2013, 450(1-2):129-137.
20. Pichot R., Spyropoulos F., Norton I.T. O/W emulsions stabilised by both low molecular weight surfactants and colloidal particles: The effect of surfactant type and concentration. Journal of Colloid and Interface Science 2010, 352(1):128-135.
21. Scheffler S.L., Wang X., Huang L., San-Martin Gonzalez F., Yao Y. Phytoglycogen octenyl succinate, an amphiphilic carbohydrate nanoparticle, and ε-polylysine to improve lipid oxidative stability of emulsions. Journal of Agricultural and Food Chemistry 2010, 58(1):660-667.
22. Shchukina E.M., Shchukin D.G. Layer-by-layer coated emulsion microparticles as storage and delivery tool. Current Opinion in Colloid & Interface Science 2012, 17(5):281-289.
23. Sies H. Oxidative stress: Oxidants and antioxidants. Experimental Physiology 1997, 82(2):291-295.
24. Takasaki S., Todokoro M., Uesako T., Yamaoka I., Kobayashi M. Oral agent for adsorbing phosphorus and food comprising the same 2003, June 5, US PTO.
25. Tikekar R.V., Nitin N. Effect of physical state (solid vs. liquid) of lipid core on the rate of transport of oxygen and free radicals in solid lipid nanoparticles and emulsion. Soft Matter 2011, 7(18):8149.
26. Tikekar R.V., Nitin N. Distribution of encapsulated materials in colloidal particles and its impact on oxidative stability of encapsulated materials. Langmuir 2012, 28(25):9233-9243.
27. Tikekar R.V., Pan Y., Nitin N. Fate of curcumin encapsulated in silica nanoparticle stabilized pickering emulsion during storage and simulated digestion. Food Research International 2013, 51(1):370-377.
28. Waraho T., McClements D.J., Decker E.A. Mechanisms of lipid oxidation in food dispersions. Trends in Food Science & Technology 2011, 22(1):3-13.
29. Yu H., Huang Y., Huang Q. Synthesis and characterization of novel antimicrobial emulsifiers from ε-polylysine. Journal of Agricultural and Food Chemistry 2010, 58(2):1290-1295.
30. Yuji H., Weiss J., Villeneuve P., López Giraldo L.J., Figueroa-Espinoza M.-C., Decker E.A. Ability of surface-active antioxidants to inhibit lipid oxidation in oil-in-water emulsion. Journal of Agricultural and Food Chemistry 2007, 55(26):11052-11056.
31. Zhao Y., Dan N., Pan Y., Nitin N., Tikekar R.V. Enhancing the barrier properties of colloidosomes using silica nanoparticle aggregates. Journal of Food Engineering 2013, 118(4):421-425.