Release rate profiles of magnesium from multiple W/O/W emulsions
Water-in-oil-in-water (W/O/W) emulsions were formulated based on rapeseed oil, olive oil, olein and miglyol. Polyglycerol polyricinoleate and sodium caseinate were used as lipophilic and hydrophilic emulsifiers, respectively. Magnesium was encapsulated in the inner aqueous droplets. Emulsion stabili...
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| Veröffentlicht in: | Food hydrocolloids 2009, Vol.23 (1), p.92-101 |
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| creator | Bonnet, M. Cansell, M. Berkaoui, A. Ropers, M.H. Anton, M. Leal-Calderon, F. |
| description | Water-in-oil-in-water (W/O/W) emulsions were formulated based on rapeseed oil, olive oil, olein and miglyol. Polyglycerol polyricinoleate and sodium caseinate were used as lipophilic and hydrophilic emulsifiers, respectively. Magnesium was encapsulated in the inner aqueous droplets. Emulsion stability was assayed through particle sizing and magnesium release at two storage temperatures (4 and 25
°C) over 1 month. Irrespective of the oil nature, both the primary W/O and W/O/W emulsions were quite stable regarding the size parameters, with 10-μm fat globules and 1-μm internal water droplets. Magnesium leakage from W/O/W emulsions was influenced by the oil type used in the formulation: the higher leakage values were obtained for the oils characterized by the lower viscosity and the higher proportion of saturated fatty acids. Magnesium release was not due to droplet–globule coalescence but rather to diffusion and/or permeation mechanisms with a characteristic rate that varied over time. In addition, W/O/W emulsions were resistant to various thermal treatments that mimicked that used in pasteurization processes. Finally, when W/O/W emulsions were placed in the presence of pancreatic lipase, the emulsion triglycerides were hydrolysed by the enzyme. These results indicated a possible use of W/O/W emulsions loaded with magnesium ions in food applications. |
| doi_str_mv | 10.1016/j.foodhyd.2007.11.016 |
| format | Article |
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°C) over 1 month. Irrespective of the oil nature, both the primary W/O and W/O/W emulsions were quite stable regarding the size parameters, with 10-μm fat globules and 1-μm internal water droplets. Magnesium leakage from W/O/W emulsions was influenced by the oil type used in the formulation: the higher leakage values were obtained for the oils characterized by the lower viscosity and the higher proportion of saturated fatty acids. Magnesium release was not due to droplet–globule coalescence but rather to diffusion and/or permeation mechanisms with a characteristic rate that varied over time. In addition, W/O/W emulsions were resistant to various thermal treatments that mimicked that used in pasteurization processes. Finally, when W/O/W emulsions were placed in the presence of pancreatic lipase, the emulsion triglycerides were hydrolysed by the enzyme. These results indicated a possible use of W/O/W emulsions loaded with magnesium ions in food applications.</description><identifier>ISSN: 0268-005X</identifier><identifier>EISSN: 1873-7137</identifier><identifier>DOI: 10.1016/j.foodhyd.2007.11.016</identifier><identifier>CODEN: FOHYES</identifier><language>eng</language><publisher>Oxford: Elsevier Ltd</publisher><subject>Biological and medical sciences ; Diffusion rate ; Droplets ; emulsifiers ; emulsifying properties ; Emulsions ; encapsulation ; enzymatic hydrolysis ; Enzymes ; fat globules ; Fat industries ; Food additives ; Food engineering ; food fortification ; Food industries ; Foods ; Fundamental and applied biological sciences. Psychology ; General aspects ; heat treatment ; Leakage ; Life Sciences ; lipid composition ; Magnesium ; medium chain triacylglycerols ; miglyol ; Oil ; olein ; olive oil ; oxidative stability ; particle size ; polyglycerol polyricinoleate ; rapeseed oil ; release ; saturated fatty acids ; Sodium ; sodium caseinate ; Stability ; storage quality ; storage temperature ; storage time ; Sustained release ; sustained release supplements ; triacylglycerol lipase ; viscosity ; W/O/W emulsions ; water-in-oil-in-water emulsions</subject><ispartof>Food hydrocolloids, 2009, Vol.23 (1), p.92-101</ispartof><rights>2007 Elsevier Ltd</rights><rights>2008 INIST-CNRS</rights><rights>Distributed under a Creative Commons Attribution 4.0 International License</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c495t-4b60ba26c9207fe4b83bd28eb60d2550a47f8c3a8af2a755387aaca35e9d77513</citedby><cites>FETCH-LOGICAL-c495t-4b60ba26c9207fe4b83bd28eb60d2550a47f8c3a8af2a755387aaca35e9d77513</cites><orcidid>0000-0001-7320-3667 ; 0000-0003-0857-9769</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.foodhyd.2007.11.016$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>230,314,780,784,885,3550,4024,27923,27924,27925,45995</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=20662759$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://hal.inrae.fr/hal-02664379$$DView record in HAL$$Hfree_for_read</backlink></links><search><creatorcontrib>Bonnet, M.</creatorcontrib><creatorcontrib>Cansell, M.</creatorcontrib><creatorcontrib>Berkaoui, A.</creatorcontrib><creatorcontrib>Ropers, M.H.</creatorcontrib><creatorcontrib>Anton, M.</creatorcontrib><creatorcontrib>Leal-Calderon, F.</creatorcontrib><title>Release rate profiles of magnesium from multiple W/O/W emulsions</title><title>Food hydrocolloids</title><description>Water-in-oil-in-water (W/O/W) emulsions were formulated based on rapeseed oil, olive oil, olein and miglyol. Polyglycerol polyricinoleate and sodium caseinate were used as lipophilic and hydrophilic emulsifiers, respectively. Magnesium was encapsulated in the inner aqueous droplets. Emulsion stability was assayed through particle sizing and magnesium release at two storage temperatures (4 and 25
°C) over 1 month. Irrespective of the oil nature, both the primary W/O and W/O/W emulsions were quite stable regarding the size parameters, with 10-μm fat globules and 1-μm internal water droplets. Magnesium leakage from W/O/W emulsions was influenced by the oil type used in the formulation: the higher leakage values were obtained for the oils characterized by the lower viscosity and the higher proportion of saturated fatty acids. Magnesium release was not due to droplet–globule coalescence but rather to diffusion and/or permeation mechanisms with a characteristic rate that varied over time. In addition, W/O/W emulsions were resistant to various thermal treatments that mimicked that used in pasteurization processes. Finally, when W/O/W emulsions were placed in the presence of pancreatic lipase, the emulsion triglycerides were hydrolysed by the enzyme. These results indicated a possible use of W/O/W emulsions loaded with magnesium ions in food applications.</description><subject>Biological and medical sciences</subject><subject>Diffusion rate</subject><subject>Droplets</subject><subject>emulsifiers</subject><subject>emulsifying properties</subject><subject>Emulsions</subject><subject>encapsulation</subject><subject>enzymatic hydrolysis</subject><subject>Enzymes</subject><subject>fat globules</subject><subject>Fat industries</subject><subject>Food additives</subject><subject>Food engineering</subject><subject>food fortification</subject><subject>Food industries</subject><subject>Foods</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>General aspects</subject><subject>heat treatment</subject><subject>Leakage</subject><subject>Life Sciences</subject><subject>lipid composition</subject><subject>Magnesium</subject><subject>medium chain triacylglycerols</subject><subject>miglyol</subject><subject>Oil</subject><subject>olein</subject><subject>olive oil</subject><subject>oxidative stability</subject><subject>particle size</subject><subject>polyglycerol polyricinoleate</subject><subject>rapeseed oil</subject><subject>release</subject><subject>saturated fatty acids</subject><subject>Sodium</subject><subject>sodium caseinate</subject><subject>Stability</subject><subject>storage quality</subject><subject>storage temperature</subject><subject>storage time</subject><subject>Sustained release</subject><subject>sustained release supplements</subject><subject>triacylglycerol lipase</subject><subject>viscosity</subject><subject>W/O/W emulsions</subject><subject>water-in-oil-in-water emulsions</subject><issn>0268-005X</issn><issn>1873-7137</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2009</creationdate><recordtype>article</recordtype><recordid>eNqFkE9r3DAQxUVpoNukHyHUl1JysFd_LMs-tSG0TWAh0DYkNzErjxItsrWVvIF8-8p4yTWnYR6_mXnzCDlntGKUNetdZUPon176ilOqKsaqrL4jK9YqUSom1HuyorxpS0rlwwfyMaUdpUxRxlbk-2_0CAmLCBMW-xis85iKYIsBHkdM7jAUNoahGA5-cnuPxf36dn1fYO6TC2M6IycWfMJPx3pK7n7--Ht1XW5uf91cXW5KU3dyKuttQ7fAG9NxqizW21Zse95ilnsuJYVa2dYIaMFyUFKKVgEYEBK7XinJxCm5WPY-gdf76AaILzqA09eXGz1r-cOmFqp7ntmvC5v_-XfANOnBJYPew4jhkHTH6oarWvJMyoU0MaQU0b6uZlTP4eqdPoar53A1Yzqree7L8QIkA95GGI1Lr8OcNvmA7DL3eeEsBA2PMTN3fzhlgtKOS17PXr8tBObwnh1GnYzD0WDvIppJ98G94eU_XWiaKA</recordid><startdate>2009</startdate><enddate>2009</enddate><creator>Bonnet, M.</creator><creator>Cansell, M.</creator><creator>Berkaoui, A.</creator><creator>Ropers, M.H.</creator><creator>Anton, M.</creator><creator>Leal-Calderon, F.</creator><general>Elsevier Ltd</general><general>[New York, NY]: Elsevier Science</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>8FD</scope><scope>F28</scope><scope>FR3</scope><scope>1XC</scope><orcidid>https://orcid.org/0000-0001-7320-3667</orcidid><orcidid>https://orcid.org/0000-0003-0857-9769</orcidid></search><sort><creationdate>2009</creationdate><title>Release rate profiles of magnesium from multiple W/O/W emulsions</title><author>Bonnet, M. ; Cansell, M. ; Berkaoui, A. ; Ropers, M.H. ; Anton, M. ; Leal-Calderon, F.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c495t-4b60ba26c9207fe4b83bd28eb60d2550a47f8c3a8af2a755387aaca35e9d77513</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2009</creationdate><topic>Biological and medical sciences</topic><topic>Diffusion rate</topic><topic>Droplets</topic><topic>emulsifiers</topic><topic>emulsifying properties</topic><topic>Emulsions</topic><topic>encapsulation</topic><topic>enzymatic hydrolysis</topic><topic>Enzymes</topic><topic>fat globules</topic><topic>Fat industries</topic><topic>Food additives</topic><topic>Food engineering</topic><topic>food fortification</topic><topic>Food industries</topic><topic>Foods</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>General aspects</topic><topic>heat treatment</topic><topic>Leakage</topic><topic>Life Sciences</topic><topic>lipid composition</topic><topic>Magnesium</topic><topic>medium chain triacylglycerols</topic><topic>miglyol</topic><topic>Oil</topic><topic>olein</topic><topic>olive oil</topic><topic>oxidative stability</topic><topic>particle size</topic><topic>polyglycerol polyricinoleate</topic><topic>rapeseed oil</topic><topic>release</topic><topic>saturated fatty acids</topic><topic>Sodium</topic><topic>sodium caseinate</topic><topic>Stability</topic><topic>storage quality</topic><topic>storage temperature</topic><topic>storage time</topic><topic>Sustained release</topic><topic>sustained release supplements</topic><topic>triacylglycerol lipase</topic><topic>viscosity</topic><topic>W/O/W emulsions</topic><topic>water-in-oil-in-water emulsions</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Bonnet, M.</creatorcontrib><creatorcontrib>Cansell, M.</creatorcontrib><creatorcontrib>Berkaoui, A.</creatorcontrib><creatorcontrib>Ropers, M.H.</creatorcontrib><creatorcontrib>Anton, M.</creatorcontrib><creatorcontrib>Leal-Calderon, F.</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Technology Research Database</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Hyper Article en Ligne (HAL)</collection><jtitle>Food hydrocolloids</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Bonnet, M.</au><au>Cansell, M.</au><au>Berkaoui, A.</au><au>Ropers, M.H.</au><au>Anton, M.</au><au>Leal-Calderon, F.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Release rate profiles of magnesium from multiple W/O/W emulsions</atitle><jtitle>Food hydrocolloids</jtitle><date>2009</date><risdate>2009</risdate><volume>23</volume><issue>1</issue><spage>92</spage><epage>101</epage><pages>92-101</pages><issn>0268-005X</issn><eissn>1873-7137</eissn><coden>FOHYES</coden><abstract>Water-in-oil-in-water (W/O/W) emulsions were formulated based on rapeseed oil, olive oil, olein and miglyol. Polyglycerol polyricinoleate and sodium caseinate were used as lipophilic and hydrophilic emulsifiers, respectively. Magnesium was encapsulated in the inner aqueous droplets. Emulsion stability was assayed through particle sizing and magnesium release at two storage temperatures (4 and 25
°C) over 1 month. Irrespective of the oil nature, both the primary W/O and W/O/W emulsions were quite stable regarding the size parameters, with 10-μm fat globules and 1-μm internal water droplets. Magnesium leakage from W/O/W emulsions was influenced by the oil type used in the formulation: the higher leakage values were obtained for the oils characterized by the lower viscosity and the higher proportion of saturated fatty acids. Magnesium release was not due to droplet–globule coalescence but rather to diffusion and/or permeation mechanisms with a characteristic rate that varied over time. In addition, W/O/W emulsions were resistant to various thermal treatments that mimicked that used in pasteurization processes. Finally, when W/O/W emulsions were placed in the presence of pancreatic lipase, the emulsion triglycerides were hydrolysed by the enzyme. These results indicated a possible use of W/O/W emulsions loaded with magnesium ions in food applications.</abstract><cop>Oxford</cop><pub>Elsevier Ltd</pub><doi>10.1016/j.foodhyd.2007.11.016</doi><tpages>10</tpages><orcidid>https://orcid.org/0000-0001-7320-3667</orcidid><orcidid>https://orcid.org/0000-0003-0857-9769</orcidid></addata></record> |
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| ispartof | Food hydrocolloids, 2009, Vol.23 (1), p.92-101 |
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| source | Elsevier ScienceDirect Journals Complete |
| subjects | Biological and medical sciences Diffusion rate Droplets emulsifiers emulsifying properties Emulsions encapsulation enzymatic hydrolysis Enzymes fat globules Fat industries Food additives Food engineering food fortification Food industries Foods Fundamental and applied biological sciences. Psychology General aspects heat treatment Leakage Life Sciences lipid composition Magnesium medium chain triacylglycerols miglyol Oil olein olive oil oxidative stability particle size polyglycerol polyricinoleate rapeseed oil release saturated fatty acids Sodium sodium caseinate Stability storage quality storage temperature storage time Sustained release sustained release supplements triacylglycerol lipase viscosity W/O/W emulsions water-in-oil-in-water emulsions |
| title | Release rate profiles of magnesium from multiple W/O/W emulsions |
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