Fabrication of protein-stabilized nanoemulsions using a combined homogenization and amphiphilic solvent dissolution/evaporation approach
Oil-in-water nanoemulsions containing small lipid droplets ( d
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| Veröffentlicht in: | Food hydrocolloids 2010-08, Vol.24 (6), p.560-569 |
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| container_title | Food hydrocolloids |
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| creator | Lee, Sung Je McClements, David Julian |
| description | Oil-in-water nanoemulsions containing small lipid droplets (
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| doi_str_mv | 10.1016/j.foodhyd.2010.02.002 |
| format | Article |
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d < 100 nm) are finding increasing applications within the food industry as delivery systems in transparent foods and beverages, and to increase the bioavailability of lipophilic active agents. In this study, we show that nanoemulsions can be fabricated from food-grade ingredients (corn oil, whey protein, and water) using simple processing operations (homogenization, dilution and solvent evaporation). Nanoemulsions were formed by homogenizing 10 wt% organic phase (corn oil and ethyl acetate) with 90 wt% aqueous phase (water and whey protein isolate). The mean particle diameter of the emulsions decreased with increasing ethyl acetate concentration in the organic phase, which was attributed to its ability to alter the size of the droplets produced during homogenization, as well as its ability to be removed from the droplets by dissolution and/or evaporation after homogenization. The particle size also decreased with increasing emulsifier concentration. These nanoemulsions may be useful as delivery systems in the food, pharmaceutical and cosmetics industries.
▪Schematic drawing of the formation of nano-sized oil droplets by controlled diffusion or evaporation of ethyl acetate (EA) from corn oil droplets.</description><identifier>ISSN: 0268-005X</identifier><identifier>EISSN: 1873-7137</identifier><identifier>DOI: 10.1016/j.foodhyd.2010.02.002</identifier><identifier>CODEN: FOHYES</identifier><language>eng</language><publisher>Oxford: Elsevier Ltd</publisher><subject>amphiphilic solvent dissolution/evaporation approach ; Biological and medical sciences ; corn oil ; droplet size ; Droplets ; emulsions ; Ethyl acetate ; Evaporation ; Food additives ; Food industries ; Foods ; Fundamental and applied biological sciences. Psychology ; General aspects ; Homogenization ; Homogenizing ; Milk and cheese industries. Ice creams ; model food systems ; Nanocomposites ; Nanoemulsions ; Nanomaterials ; Nanostructure ; nanotechnology ; novel foods ; oil-water interface ; particle size ; protein-stabilized nanoemulsions ; Solvent displacement ; Solvent evaporation ; solvents ; whey protein ; Whey protein isolate</subject><ispartof>Food hydrocolloids, 2010-08, Vol.24 (6), p.560-569</ispartof><rights>2010 Elsevier Ltd</rights><rights>2015 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c461t-77adbee737b7d5c11ca7dfd64d2bd91b669f7106f5714cb4c6673fc052214bc63</citedby><cites>FETCH-LOGICAL-c461t-77adbee737b7d5c11ca7dfd64d2bd91b669f7106f5714cb4c6673fc052214bc63</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0268005X10000238$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3537,27901,27902,65306</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=22830959$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Lee, Sung Je</creatorcontrib><creatorcontrib>McClements, David Julian</creatorcontrib><title>Fabrication of protein-stabilized nanoemulsions using a combined homogenization and amphiphilic solvent dissolution/evaporation approach</title><title>Food hydrocolloids</title><description>Oil-in-water nanoemulsions containing small lipid droplets (
d < 100 nm) are finding increasing applications within the food industry as delivery systems in transparent foods and beverages, and to increase the bioavailability of lipophilic active agents. In this study, we show that nanoemulsions can be fabricated from food-grade ingredients (corn oil, whey protein, and water) using simple processing operations (homogenization, dilution and solvent evaporation). Nanoemulsions were formed by homogenizing 10 wt% organic phase (corn oil and ethyl acetate) with 90 wt% aqueous phase (water and whey protein isolate). The mean particle diameter of the emulsions decreased with increasing ethyl acetate concentration in the organic phase, which was attributed to its ability to alter the size of the droplets produced during homogenization, as well as its ability to be removed from the droplets by dissolution and/or evaporation after homogenization. The particle size also decreased with increasing emulsifier concentration. These nanoemulsions may be useful as delivery systems in the food, pharmaceutical and cosmetics industries.
▪Schematic drawing of the formation of nano-sized oil droplets by controlled diffusion or evaporation of ethyl acetate (EA) from corn oil droplets.</description><subject>amphiphilic solvent dissolution/evaporation approach</subject><subject>Biological and medical sciences</subject><subject>corn oil</subject><subject>droplet size</subject><subject>Droplets</subject><subject>emulsions</subject><subject>Ethyl acetate</subject><subject>Evaporation</subject><subject>Food additives</subject><subject>Food industries</subject><subject>Foods</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>General aspects</subject><subject>Homogenization</subject><subject>Homogenizing</subject><subject>Milk and cheese industries. Ice creams</subject><subject>model food systems</subject><subject>Nanocomposites</subject><subject>Nanoemulsions</subject><subject>Nanomaterials</subject><subject>Nanostructure</subject><subject>nanotechnology</subject><subject>novel foods</subject><subject>oil-water interface</subject><subject>particle size</subject><subject>protein-stabilized nanoemulsions</subject><subject>Solvent displacement</subject><subject>Solvent evaporation</subject><subject>solvents</subject><subject>whey protein</subject><subject>Whey protein isolate</subject><issn>0268-005X</issn><issn>1873-7137</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2010</creationdate><recordtype>article</recordtype><recordid>eNqFkM2KFDEYRYMo2I4-gpiNuKqe_FQlXSuRwXEGBlzogLvw5a87TVVSJlUNM0_gY5umGrdCICE5373hIPSeki0lVFwftz4le3iyW0bqHWFbQtgLtKE7yRtJuXyJNoSJXUNI9-s1elPKkRAqCaUb9OcWdA4G5pAiTh5POc0uxKbMoMMQnp3FEWJy4zKUihS8lBD3GLBJow6xPh_SmPYuhuc1A6LFME6HUNcQDC5pOLk4YxtKPS5n5tqdYEr5wk-1EszhLXrlYSju3WW_Qo-3X3_e3DUP37_d33x5aEwr6NxICVY7J7nU0naGUgPSeitay7TtqRai95IS4TtJW6NbI4Tk3pCOMdpqI_gV-rTm1trfiyuzGkMxbhggurQU1dNWMNHxM9mtpMmplOy8mnIYIT8pStRZvDqqi3h1Fq8IU1V8nft4aYBiYPAZognl3zBjO076rq_ch5XzkBTsc2Uef9QgTuiu5SvxeSVcFXIKLqtigovG2ZCdmZVN4T9_-Qvrq6oh</recordid><startdate>20100801</startdate><enddate>20100801</enddate><creator>Lee, Sung Je</creator><creator>McClements, David Julian</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></search><sort><creationdate>20100801</creationdate><title>Fabrication of protein-stabilized nanoemulsions using a combined homogenization and amphiphilic solvent dissolution/evaporation approach</title><author>Lee, Sung Je ; McClements, David Julian</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c461t-77adbee737b7d5c11ca7dfd64d2bd91b669f7106f5714cb4c6673fc052214bc63</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2010</creationdate><topic>amphiphilic solvent dissolution/evaporation approach</topic><topic>Biological and medical sciences</topic><topic>corn oil</topic><topic>droplet size</topic><topic>Droplets</topic><topic>emulsions</topic><topic>Ethyl acetate</topic><topic>Evaporation</topic><topic>Food additives</topic><topic>Food industries</topic><topic>Foods</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>General aspects</topic><topic>Homogenization</topic><topic>Homogenizing</topic><topic>Milk and cheese industries. Ice creams</topic><topic>model food systems</topic><topic>Nanocomposites</topic><topic>Nanoemulsions</topic><topic>Nanomaterials</topic><topic>Nanostructure</topic><topic>nanotechnology</topic><topic>novel foods</topic><topic>oil-water interface</topic><topic>particle size</topic><topic>protein-stabilized nanoemulsions</topic><topic>Solvent displacement</topic><topic>Solvent evaporation</topic><topic>solvents</topic><topic>whey protein</topic><topic>Whey protein isolate</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Lee, Sung Je</creatorcontrib><creatorcontrib>McClements, David Julian</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><jtitle>Food hydrocolloids</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Lee, Sung Je</au><au>McClements, David Julian</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Fabrication of protein-stabilized nanoemulsions using a combined homogenization and amphiphilic solvent dissolution/evaporation approach</atitle><jtitle>Food hydrocolloids</jtitle><date>2010-08-01</date><risdate>2010</risdate><volume>24</volume><issue>6</issue><spage>560</spage><epage>569</epage><pages>560-569</pages><issn>0268-005X</issn><eissn>1873-7137</eissn><coden>FOHYES</coden><abstract>Oil-in-water nanoemulsions containing small lipid droplets (
d < 100 nm) are finding increasing applications within the food industry as delivery systems in transparent foods and beverages, and to increase the bioavailability of lipophilic active agents. In this study, we show that nanoemulsions can be fabricated from food-grade ingredients (corn oil, whey protein, and water) using simple processing operations (homogenization, dilution and solvent evaporation). Nanoemulsions were formed by homogenizing 10 wt% organic phase (corn oil and ethyl acetate) with 90 wt% aqueous phase (water and whey protein isolate). The mean particle diameter of the emulsions decreased with increasing ethyl acetate concentration in the organic phase, which was attributed to its ability to alter the size of the droplets produced during homogenization, as well as its ability to be removed from the droplets by dissolution and/or evaporation after homogenization. The particle size also decreased with increasing emulsifier concentration. These nanoemulsions may be useful as delivery systems in the food, pharmaceutical and cosmetics industries.
▪Schematic drawing of the formation of nano-sized oil droplets by controlled diffusion or evaporation of ethyl acetate (EA) from corn oil droplets.</abstract><cop>Oxford</cop><pub>Elsevier Ltd</pub><doi>10.1016/j.foodhyd.2010.02.002</doi><tpages>10</tpages></addata></record> |
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| ispartof | Food hydrocolloids, 2010-08, Vol.24 (6), p.560-569 |
| issn | 0268-005X 1873-7137 |
| language | eng |
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| source | Elsevier ScienceDirect Journals |
| subjects | amphiphilic solvent dissolution/evaporation approach Biological and medical sciences corn oil droplet size Droplets emulsions Ethyl acetate Evaporation Food additives Food industries Foods Fundamental and applied biological sciences. Psychology General aspects Homogenization Homogenizing Milk and cheese industries. Ice creams model food systems Nanocomposites Nanoemulsions Nanomaterials Nanostructure nanotechnology novel foods oil-water interface particle size protein-stabilized nanoemulsions Solvent displacement Solvent evaporation solvents whey protein Whey protein isolate |
| title | Fabrication of protein-stabilized nanoemulsions using a combined homogenization and amphiphilic solvent dissolution/evaporation approach |
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