Stability of CoQ10-Loaded Oil-in-Water (O/W) Emulsion: Effect of Carrier Oil and Emulsifier Type

Co-enzyme Q10 (CoQ10), a lipophilic compound that widely used in the food and pharmaceutical products was formulated in a κ-carrageenan coated oil-in-water (O/W) emulsion. In this work, we examined the solubility of CoQ10 in different carrier oils and effects of emulsifier type on the formation and stability of CoQ10-loaded O/W emulsion. Nine vegetable oils and four types of emulsifiers were used. CoQ10 was found significantly (p?<?0.05) more soluble in medium chain oils (coconut oil and palm kernel oil) as compared to other vegetable oils. The O/W emulsions were then prepared with 10 % (w/w) coconut oil and palm kernel oil containing 200 g CoQ10/L oil stabilized by 1 % (w/v) emulsifiers (sucrose laurate (SEL), sodium stearoyl lactate (SSL), polyglycerol ester (PE), or Tween 80 (Tw 80)) in 1 % (w/v) κ-carrageenan aqueous solution. Particle size distribution and physical stability of the emulsions were monitored. The droplet sizes (surface weighted mean diameter, D[3,2]) of fresh O/W emulsion in the range of 2.79 to 5.83 μm were observed. Irrespective of the oil used, results indicated that complexes of SSL/κ-carrageenan provided the most stable CoQ10-loaded O/W emulsion with smaller and narrower particle size distribution. Both macroscopic and microscopic observations showed that O/W emulsion stabilized by SSL/κ-carrageenan is the only emulsion that exhibited no sign of coalescence, flocculation, and phase separation throughout the storage period observed.     

Impact of Electrostatic Interactions on Lecithin-Stabilized Model O/W Emulsions

Natural emulsifiers, particularly those extracted from plants, are highly wanted by food industry to meet consumers demand for clean label food and beverage products. The potential utilization of soy lecithin as an emulsifier in model coffee creamer was investigated in this study. The model oil-in-water (O/W) emulsions consisted of 10 wt% medium chain triglyceride were stabilized using either 1% or 5% soy lecithin (pH 7.0). The O/W emulsions were of whitish milky color (L*?=?88–92) and were able to whiten black coffee solutions (L* from 5.5 for black coffee to 44–56 for white coffees). Model O/W emulsions with smaller mean droplet diameters (0.11 to 1.09 μm), higher surface potentials (ζ?=??62 to ?72 mV), and better stabilities in hot coffee were fabricated using higher lecithin levels because there was more emulsifier to coat the oil droplet surfaces. Alteration of the electrostatic interactions in the model O/W emulsions (5% lecithin) by pH adjustment or calcium addition led to droplet aggregation under certain conditions, which was attributed to charge reduction by protonation of lecithin head groups and electrostatic screening by counter-ion accumulation and ion-binding. In particular, phase separation of the model creamer occurred at pH value around 4.5 when the system was acidified at a slow rate. Overall, this study suggests that lecithin-stabilized O/W emulsions may become unstable in coffee solutions with high acidity or calcium levels. The information obtained from this study provides insights on the use of plant-based emulsifiers in commercial food and beverage systems.     

Preparation and Characterization of Water-in-Oil-in-Water Emulsions Containing a High Concentration of L-Ascorbic Acid

This study sought to encapsulate a high concentration of L-ascorbic acid, up to 30% (w/v), in the inner aqueous phase of water-in-oil-water (W/O/W) emulsions with soybean oil as the oil phase. Two-step homogenization was conducted to prepare W/O/W emulsions stabilized by a hydrophobic emulsifier and 30% (v/v) of W/O droplets stabilized by a hydrophilic emulsifier. First-step homogenization prepared W/O emulsions with an average aqueous droplet diameter of 2.0 to 3.0 μm. Second-step homogenization prepared W/O/W emulsions with an average W/O droplet diameter of 14 to 18 μm and coefficients of variation (CVs) of 18% to 25%. The results indicated that stable W/O/W emulsions containing a high concentration of L-ascorbic acid were obtained by adding gelatin and magnesium sulfate in the inner aqueous phase and glucose in both aqueous phases. L-Ascorbic acid retention in the W/O/W emulsions was 40% on day 30 and followed first-order kinetics.     

Influence of processing factors on the stability of model mayonnaise with whole egg during long-term storage

Mayonnaise-like oil-in-water emulsions with different stabilities—evaluated from the degree of macroscopic defects, e.g., syneresis—were prepared by different formulations and processing conditions (egg yolk weight, homogenizer speed, and vegetable oil temperature). Emulsions prepared with lower egg yolk content were destabilized for shorter periods. The long-term stability of emulsions was weakly related to initial properties, e.g., oil droplet distribution and protein coverage at the interface. Protein aggregation between oil droplets was observed and would be responsible for the instability of emulsions exhibited by the appearance defects. SDS-PAGE results for adsorbed and unadsorbed proteins at the O/W interface suggested that predominant constituents adsorbed onto the interface were egg white proteins as compared with egg yolk components when the amount of added egg yolk was low. In present condition, egg white proteins adsorbed at the O/W interface could be a bridge of neighboring oil droplets thereby causing flocculation in emulsions.     

Interfacial Behavior and Antioxidant Efficiency of Olive Phenolic Compounds in O/W Olive oil Emulsions as Affected by Surface Active Agent Type

The aim of this study was to evaluate the interfacial behavior of syringic acid, tyrosol and oleuropein, phenolic antioxidant compounds naturally present in olives and olive oils, and their ability to influence the stability to lipid oxidation of olive oil O/W emulsions. To test also the interactions of these molecules with other components and the effects on their activity, two different surfactants were used to prepare the olive oil emulsions, Tween 20, and a whey protein concentrate (WPC). All the antioxidants affected the olive oil/water interfacial tension; among them, oleuropein showed the highest interfacial activity and, thus, is supposed to locate at the interface. In emulsified state, the presence of the phenolic compounds in WPC emulsions did not cause any significant effect on the dispersion degree if compared to the control whilst a general improvement was observed in Tween 20-emulsions, in particular when oleuropein was added systems. The antioxidants were thus proven not to impair the dispersed structure but rather to improve it. As regards the oxidative stability, the antioxidants under investigation caused the occurrence of similar induction phases in the hydroperoxides production not observed in the control emulsions. In the case of secondary oxidation products, the highest inhibition was achieved in both the emulsified systems by oleuropein. In general, however, a lower amount of both primary and secondary oxidation products were observed in WPC emulsions than in Tween 20-emulsions likely due to the antioxidative effect of whey proteins.     

Effect of Compositional Factors against the Thermal Oxidative Deterioration of Novel Food Emulsions

This work attempts to determine any relationship between certain endogenous parameters and the oxidative deterioration of protein-stabilized oil-in-water emulsions. The contribution of compositional factors (e.g., type and amount of emulsifier, fat phase, etc.) is further elucidated. Among 10% cottonseed o/w emulsions prepared by 1% emulsifier (Tween, sodium caseinate, or whey protein), lipid autoxidation (at 40°C) was much faster in the Tween emulsion than in the protein ones, with whey protein presenting a clear antioxidant effect. Increase in protein concentration (0.5–2% w/w) led to a decrease in droplet size but an increase in oxidative stability, in terms of conjugated diene hydroperoxides formation at 232 nm. The type of lipid phase significantly affected the rate of thermal oxidation at 60°C. In the most oxidatively vulnerable sunflower-oil-based emulsions, an increase in fat content (10–40%) resulted in a reduction of oxidative deterioration. By selecting a more concentrated emulsion (20% o/w, 2% emulsifier), in order to structurally approach real novel food products, any influence of the composition of the emulsifier (combination of Tween and sodium caseinate preparation) was subsequently tested. An increase in protein proportion in the emulsifier was found to inhibit proportionally the oxidative instability of the emulsions, as evaluated by the determination of both primary (conjugated diene and lipid hydroperoxides) and secondary [thiobarbituric acid-reactive substances (TBARS)] oxidation products.     

Double Emulsions Stabilized by Food Biopolymers

Double emulsions of the water-in-oil-in-water (W/O/W) type have application in the formulation of reduced-fat food products and as vehicles for encapsulation and delivery of nutrients during food digestion. Progress in the development of stable double emulsions for food use is dependent on replacing small-molecule emulsifiers and synthetic polymeric stabilizing agents by food-grade ingredients. Of particular value for conferring the required functionality are food proteins and polysaccharides. This review describes how these biopolymers have been successfully incorporated into the internal and external aqueous phases of W/O/W emulsions to improve the stability and yield of model systems. Recent advances in the use of protein–polysaccharide conjugates and complexes for the stabilization of the outer droplets of W/O/W emulsions are highlighted.     

Water-in-oil emulsions that improve the storage and delivery of the biolarvacide <Emphasis Type="Italic">Lagenidium giganteum</Emphasis>

Lagenidium giganteum is an effective biological control agent for mosquitoes with limited use due to poor survival and contamination during storage. Invert (water-in-oil) emulsions using crop oils were investigated for formulating L. giganteum mycelium for improved shelf life and delivery. Cells formulated in a water-in-oil (W/O) emulsion were just as effective against larvae as those formulated in aqueous suspension. Cells formulated in the W/O emulsion and cell suspension settled during storage and formed clumps, which significantly reduced the efficacy of formulations. Hydrophobic silica nanoparticles were added to the W/O emulsion formulation for oil thickening. The addition of silica significantly reduced cell sedimentation and improved storage; thickened W/O emulsions with an initial cell density of 3900 CFU/mg applied at 0.5 mg/cm² were greater than 95% effective at infecting mosquitoes after 12 weeks of storage at room temperature. Cell density reduction during storage was represented using first-order kinetics. Surface treatment of silica nanoparticles and oil refinement both had a significant effect on the first-order rate constant; as the hydrophobicity of the silica increased and level of oil refinement decreased, the rate constant increased. The percentage of water in the W/O emulsion and type of refined crop oil had no significant effect on the first-order rate constant. Cells formulated in the thickened W/O emulsion were less likely to settle when applied to water compared to cells in aqueous suspension, suggesting better cell distribution in an aqueous environment could be achieved when cells are applied in a W/O emulsion.     

Influence of Lipid Phase Composition of Excipient Emulsions on Curcumin Solubility,Stability, and Bioaccessibility

The influence of oil type on the ability of excipient emulsions to improve the solubility, stability, and bioaccessibility of curcumin was examined. Oil-in-water emulsions were prepared using coconut, sunflower, corn, flaxseed, or fish oils. These excipient emulsions were then mixed with powdered curcumin and incubated at 30 or 100 °C. For all oils, more curcumin was transferred from powder to excipient emulsion at 100 °C (190–200 μg/mL) than at 30 °C (30–36 μg/mL), which was attributed to increased curcumin solubility with temperature. Oil type influenced the stability and bioaccessibility of curcumin when excipient emulsions were exposed to simulated gastrointestinal tract conditions, which was attributed to differences in the molecular composition and physicochemical properties of the oils. Overall, the use of fish oil led to the highest effective curcumin bioavailability (38 %). This study provides valuable information for optimizing excipient emulsions to increase curcumin bioavailability in food, supplement, or pharmaceutical applications.     

Encapsulation of Lipophilic Bioactive Molecules by Microchannel Emulsification

Currently, much effort is being invested in novel formulations of bioactive molecules, such as emulsions, for pharmaceutical, food, and cosmetic applications. Therefore, methods to produce emulsions with controlled-size droplets of uniform size distribution have been developed. On this concern, a microfluidic device called the microchannel (MC) was used in this work for emulsification. This is a novel method for producing monodispersed emulsion droplets with very narrow droplet size distribution and low energy input, due to the spontaneous droplet generation basically driven by the interfacial tension, unlike other conventional emulsification processes. This technology provides the formulation of oil-in-water (O/W) emulsions containing lipophilic active molecules with increased bioavailability, which may be readily absorbed by the human body. MC emulsification enables the preparation of highly monodispersed O/W emulsions, which may be applied as enhancer on active molecules delivery systems, as well as in foodstuff. In this study, formulations of O/W emulsions loaded with bioactive molecules, such as β-carotene and γ-oryzanol, were prepared by the MC emulsification process. Refined soybean oil containing the dissolved lipophilic molecule and either sugar ester or gelatin solution (1 wt.%) were used as the dispersed and continuous phases, respectively. The emulsification process conducted using the asymmetric straight-through MC plate enabled the production of monodispersed O/W emulsions, resulting in β-carotene-loaded O/W emulsions with average droplet size (d _av) of 27.6 μm and coefficient of variation (CV) of 2.3% and γ-oryzanol-loaded droplets with d _av of 28.8 μm and CV of 3.8%. The highly monodisperse β-carotene-loaded droplets were physically stable throughout the storage period observed, resulting in droplets with d _av 28.2 μm and CV of 2.9% after 4 months storage in darkness at 5 °C. Single micrometer-sized monodisperse emulsions loaded with β-carotene were successfully formulated using the grooved MC emulsification, resulting in droplets with d _av of 9.1 μm and CV of 6.2%. This work was funded by The Ministry of Agriculture, Forestry and Fisheries of Japan, through the Food Nanotechnology Project, and the Japan Society for the Promotion of Science.     

Microorganism viability influences internal phase droplet size changes during storage in water-in-oil emulsions

Water-in-oil emulsions provide an alternative for long-term stabilization of microorganisms. Maintaining physical stability of the emulsion and cell viability is critical for large-scale application. Water-in-oil (W/O) emulsions were prepared with the biolarvacide Lagenidium giganteum and the green alga Chlorella vulgaris. Physical stability was measured via light scattering measurements of the internal phase droplets and cell viability was measured by plating and enumerating colony forming units. Emulsions were demonstrated to stabilize L. giganteum and C. vulgaris for more than 4 months without refrigeration. Introducing nutrients into the internal phase of W/O emulsions without cells had no significant effect on changes in aqueous phase droplet size dynamics. Internal phase droplet size changes that occurred over time were greater in the presence of cells. Increases in droplet size were correlated with cell death indicating measurement of internal phase droplet size changes may be an approach for monitoring declines in cell viability during storage.     

Legume Protein Isolates for Stable Acidic Emulsions Prepared by Premix Membrane Emulsification

Proteins originating from dry legumes are not that much used in food formulations, yet, they are interesting components from a sustainability point of view, and could have interesting functional properties, e.g. for emulsion preparation. Therefore, this work focuses on the potential of the water soluble part of pea, chickpea and lentil protein isolates under acidic emulsions (pH 3.0) using a novel mild technique: premix membrane emulsification. Pea proteins (PP) and chickpea proteins (CP) lower the interfacial tension in the same way as whey protein isolate (WPI), which suggests that they could facilitate emulsion droplet formation similarly as WPI, while lentil proteins (LP) are slightly less effective. It is possible to make oil-in-water (O/W) emulsions with an average droplet diameter (d _4,3 ) of ~5 μm after 5 cycles in the premix system. The droplet size distribution of the emulsions remained constant during one day of storage, indicating that legume proteins are able to form and kinetically stabilize O/W emulsions. CP and PP exhibited emulsifying properties comparable to those of WPI, whereas LP is slightly less efficient, therewith indicating the great potential and that pea and chickpea protein isolates hold as emulsifiers in acidic food formulations.     

Characterization of oligonucleotide/lipid interactions in submicron cationic emulsions: influence of the cationic lipid structure and the presence of PEG-lipids

We have recently described how oligonucleotide (ON) stability and release from O/W cationic emulsions are governed by the lipid composition. The aim of the present paper was to investigate the properties of the ON/lipid complexes through fluorescence resonance energy transfer (FRET), size, surface tension measurements and cryomicroscopy. Starting from a typical emulsion containing stearylamine as a cationic lipid, the influence of the lipid structure (monocationic molecules bearing mono or diacyl chains, or polycations) as well as of the presence of PEGylated lipids, were studied. The presence of a positive charge on the droplet surface clearly contributed to enhance the ON interaction with lipid monolayers and to bring the ON molecules closer to the interface. Hydrophobic interactions through the acyl chains were shown to further enhance the anchorage of the ON/lipid complexes. In contrast, the incorporation of PEGylated lipids acted as a barrier against the establishment of electrostatic bindings, the polyethyleneglycol chains acting themselves as interaction sites for the ON leading to hydrophilic complexes. Similar features were observed for the polycationic lipid, and cryomicroscopy revealed the existence of bridges of various intensities between the droplets of the emulsion containing either PEG or the polycation, probably because of the configuration of the ON at the interface.     

Effects of visible and UV light on the characteristics and properties of crude oil-in-water (O/W) emulsions

The effects of visible and UV light on the characteristics and properties of Prudhoe Bay (PB) and South Louisiana (SL) emulsions were investigated to better understand the role of sunlight on the fate of spilled crude oils that form emulsions with a dispersant in the aquatic environment. Before irradiation, crude oil emulsions showed the presence of dispersed crude oil micelles in a continuous water phase and crude oil components floating on the surface. The crude oil micelles decreased in size with irradiation, but emulsions retained their high degree of polydispersity. UV irradiation reduced the stability of emulsions more effectively than visible light. The reduction of micelles size caused the viscosity of emulsions to increase and melting point to decrease. Further, irradiation increased acid concentrations and induced ion formation which lowered the pH and increased the conductivity of emulsions, respectively. Ni and Fe in PB emulsions were extracted from crude oil with UV irradiation, which may provide an efficient process for metal removal. The emulsions were stable toward freeze/thaw cycles and their melting temperatures generally decreased with irradiation. Evidence of ˙OH production existed when emulsions were exposed to UV but not to visible light. The presence of H(2)O(2) enhanced the photodegradation of crude oil. Overall, the changes in emulsion properties were attributed to direct photodegradation and photooxidation of crude oil components.     

Interaction of gum arabic, maltodextrin and pullulan with lipids in emulsions

The interaction of gum arabic, maltodextrin and pullulan with lipids in emulsion systems was investigated. Interfacial tension and interfacial viscosity measurements revealed that only gum arabic could adsorb and form a viscoelastic film at the oil-water interface. Good emulsifying activity was demonstrated for gum arabic, whereas fine emulsions could not be produced from the other polysaccharide solutions and oil. Frequency-dependent increases in the storage and loss moduli were observed for all the polysaccharide solutions. Such rheological behavior did not substantially change when maltodextrin and pullulan were mixed with oil to form emulsions. However, the frequency-dependence of the dynamic moduli disappeared in the gum arabic-stabilized emulsion, suggesting the formation of a network structure in which oil droplets could form junctions with gum arabic chains. The results on the inhibition of lipid oxidation by polysaccharides suggest that gum arabic protected lipids from the attack of lipoxygenase and free radicals by adsorbing at the oil droplet surface.     

Stability of the oil-in-water type triacylglycerol emulsions

Lipid emulsions with saturated triacylglycerols (TAGs) with 4 to 10 carbons in each acyl chain were prepared to study how the oil component alters the stability of the lipid emulsions when phosphatidylcholines were used as emulsifiers. The average droplet size of the emulsions became smaller as the chain length of the TAG increased. For a given oil, emulsion with smaller droplets was formed with an emulsifier having higher HLB value. The influence of HLB values on the droplet size was biggest for the tributyrin (C4) emulsions. For the tricaprylin (C8) emulsions, droplet size was identical at given emulsifier concentrations regardless of HLB values. The HLB value and the concentration of the emulsifiers also affect the droplet size of the emulsions. The emulsions with smaller average droplet size were more stable than with bigger size for 20 days. The oil and water (o/w) interfacial tension is inversely proportional to the initial droplet size of the emulsion.     

A novel fiber-optic photometer for in situ stability assessment of concentrated oil-in-water emulsions

The purpose of this research was to evaluate a novel fiberoptic photometer for its ability to monitor physical instabilities occurring in concentrated emulsions during storage. For this, the fiber-optic photometer was used to measure transmission of oil-in-water emulsions stabilized with hypromellose (HPMC) as a function of oil volume fraction and droplet size distribution (DSD). To detect physical instabilities like creaming and coalescence, the transmissivity of the samples was studied at 2 different hight levels over a certain period of time. The corresponding droplet size distributions were determined by laser diffraction with PIDS. Transmissivity was found to depend on the number of dispersed droplets and thus is sensitive to both the variation of phase volume fraction as well as the emulsions droplet size distribution. At constant DSD, light transmission decreased linearly with increasing oil content within a large interval of phase volume fractions from 0.01 to 0.3. At constant phase volume fraction, an increase in droplet size increased light transmission. Investigation of creaming on emulsions with different droplet size distributions showed changes in the initial delay times and creaming velocities. In contrast to creaming phenomenon coalescence can be identified by height independent changes of the transmissivity. In conclusion, transmissivity of oil-in-water emulsions observed by the novel fiber-optic photometer is sensitive to phase volume fraction, droplet size distribution, and thus can be used as a tool for stability studies on concentrated emulsions. Published: August 31, 2007     

Rheology and Stability of Beverage Emulsions in the Presence and Absence of Weighting Agents: A Review

Cloudiness or opacity (cloudy appearance) is an important property in citrus beverages, since it enhances their juice-like appearance and gives it a natural fruit juice appeal. This property is achievable through the addition of oil-in-water emulsions known as clouding agents. These emulsions are thermodynamically unstable and tend to break down during storage. Moreover, product and legal constraints put severe limits on materials that can be used to insure emulsion stability, particularly the introduction of weighting agents into the oil phase. Weighing agents (density-adjusting agents) are lipophilic compounds with specific gravity higher than that of water and have a restricted use because of the perceived health risk disadvantage, undesirable taste, and oxidative instability. The stability of beverage emulsions is a problem of serious concern faced by the flavor and beverage industry. This paper provides an overview of research carried out by the authors on basic factors affecting the physical stability of beverage cloud emulsions having a bearing on droplet size/distribution, rheological properties of emulsion and phases components, and the stability of emulsion in concentrated and diluted forms with or without addition of weighting agents. Delivery of Functionality in Complex Food Systems: Physically-Inspired Approaches From Nanoscale To Microscale University of Massachusetts, Amherst, October 8–10, 2007     

α-亚麻酸甾醇酯的理化特性及氧化稳定性研究

本文研究了采用无溶剂直接酯化法合成得到的α-亚麻酸甾醇酯的理化特性、脂溶性、结晶特性、油脂氧化稳定性。结果表明,α-亚麻酸甾醇酯具有理想的理化特性,酸价和过氧化值分别为1.2 mg KOH/g和0.56meq/kg,反式脂肪酸含量小于0.1%,在不同植物油脂中的溶解性达到30%以上,结晶温度区间在-25.9～-29.6℃之间。α-亚麻酸甾醇酯在大豆油、油菜籽油和亚麻籽油中的浓度分别小于0.1%、0.1%和0.3%,油脂的氧化诱导时间随浓度增加而增加。因此α-亚麻酸甾醇酯良好的理化特性表明其在不同形态食品、保健品和医药产品等中将具有较广的应用范围,是一种具有较高营养价值的功能性食品添加剂。     

Factors Affecting Foamed Emulsions Prepared with an Extract from <Emphasis Type="Italic">Quillaja saponaria</Emphasis> Molina: Oil Droplet Size,pH and Presence of Beta-Lactoglobulin

Oil is well-known to act as antifoam and to destabilize foam lamellae by bridging between two adjacent foam bubbles. It was hypothesized that an optimal oil droplet size exists with respect to the stability of a foamed emulsions, where the oil droplets are sufficiently small to postpone bridging and the amount of free surfactant is sufficient to stabilize the oil/water-interface and the air/water-interface. Emulsions with 0.3% Quillaja saponin and a median oil drop-let size between 0.2 and 2.0 μm were prepared under varying homogenization conditions and characterized in a dynamic foam analyzer. Results confirmed the above mentioned hypothesis. Stability of the foamed emulsions considerably increased with increasing pH, which was attributed to electrostatic repulsion between oil droplets and the effect on the balance between disjoining pressure and capillary pressure. In a binary system containing proteins and saponins, stability of foamed emulsions can be further increased when emulsifiers are added sequentially. When the emulsion is stabilized by β-LG and QS is added after emulsification stability of the foamed emulsion is distinctly higher compared to systems, where QS and β-LG are added prior to emulsification. Future studies should deepen our understanding of these complex dispersed systems by investigating the molecular interactions including other proteins and additional food constituents.