Preferencje help
Widoczny [Schowaj] Abstrakt
Liczba wyników
2015 | 65 | 3 |
Tytuł artykułu

Multilayer oil-in-water emulsions: formation, characteristics and application as the carriers for lipophilic bioactive food components - a review

Treść / Zawartość
Warianty tytułu
Języki publikacji
This review article demonstrates fundamentals regarding the manufacturing of multilayer oil-in-water (M-O/W) emulsions and factors affecting stability of these systems. Moreover, characteristics of major bioactive lipophilic components and ingredients mostly applied to form multilayered membranes as well analytical methods used to examine properties of M-O/W emulsions are specified. It has been shown that production of M-O/W systems is based on the layer-by-layer (LbL) electrostatic deposition technique which makes use of the electrostatic attraction of oppositely charged surfactants and biopolymers to form multicomposite protective layers around emulsion droplets. Finally, limitations regarding studies of M-O/W systems which should be developed are specified
Opis fizyczny
  • Department of Food Technology, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology in Szczecin, Papieza Pawla VI 3, 71–459 Szczecin, Poland
  • 1. Akalin S., Gonc S., Ünal G., Functional properties of bioactive components of milk fat in metabolism. Pak. J. Nutr., 2006, 5, 194-197.
  • 2. Aoki T., Decker E.A., McClements D.J., Influence of environmental stresses on stability of o/w emulsions containing droplets stabilized by multilayered membranes produced by a layer-by-layer electrostatic deposition technique. Food Hydrocoll., 2005, 19, 209-220.
  • 3. Aydin R., Conjugated linoleic acid: Chemical structure, sources and biological properties. Turk. J. Vet. Anim. Sci., 2005, 29, 189-195.
  • 4. Bacchetti T., Masciangelo S., Bicchiega V, Bertoli E., Ferretti G., Phytosterols, phytostanols and their esters: from natural to functional foods. Mediterr. J. Nutr. Metab., 2011, 4, 165-172.
  • 5. Benjamin O., Lassé M., Silcock P., Everett D.W., Effect of pectin adsorption on the hydrophobic binding sites of ß-lactoglobulin in solution and in emulsion systems. Int. Dairy J., 2012, 26, 36-40.
  • 6. Bernal J., Mendiola J.A., Ibáflez E., Cifuentes A., Advanced analysis of nutraceuticals. J. Pharmaceut. Biomed. Anal., 2011, 55, SI, 758-774.
  • 7. Bortnowska G., Effects of pH and ionic strength of NaCl on the stability of diacetyl and (-)-a-pinene in oil-in-water emulsions formed with food-grade emulsifiers. Food Chem., 2012, 135, 2021-2028.
  • 8. Bortnowska G., The effect of competitive adsorption between proteins of dried egg yolk and Tween 65 on the stability and mi-crostructure of oil-in-water emulsions. EJPAU, 2008, 11(3), # 01.
  • 9. Brown A.W, Hang J., Dussault P.H., Carr T.P., Phytosterol ester constituents affect micellar cholesterol solubility in model bile. Lipids, 2010, 45, 855-862.
  • 10. Charoen R., Jangchud A., Jangchud K., Harnsilawat T., Decker E.A., McClements D.J., Influence of interfacial composition on oxidative stability of oil-in-water emulsions stabilized by biopolymer emulsifiers. Food Chem., 2012, 131, 1340-1346.
  • 11. Cho Y.-H., Decker E.A., McClements D.J., Formation of protein-rich coatings around lipid droplets using the electrostatic deposition method. Langmuir, 2010, 26, 7937-7945.
  • 12. Chuah A.M., Kuroiwa T., Kobayashi I., Nakajima M., Effect of chitosan on the stability and properties of modified lecithin stabilized oil-in-water monodisperse emulsion prepared by microchannel emulsification. Food Hydrocoll., 2009, 23, 600-610.
  • 13. Cohn J.S., Kamili A., Wat E., Chung R.WS., Tandy S., Reduction in intestinal cholesterol absorption by various food components: Mechanisms and implications. Atheroscler. Suppl., 2010, 11, 45-48.
  • 14. Cooper C.L., Dubin P.L., Kayitmazer A.B., Turksen S., Polyelectrolyte-protein complexes. Curr. Opin. Colloid Interface Sci., 2005, 10, 52-78.
  • 15.Cueno M.E., Imai K., Matsukawa N., Tsukahara T., Kurita-Ochiai T., Ochiai K., Butyric acid retention in gingival tissue induces oxidative stress in jugular blood mitochondria. Cell Stress Chaperon., 2013, 18, 661-665.
  • 25. García-Llatas G., Rodríguez-Estrada M.T., Current and new insights on phytosterol oxides in plant sterol-enriched food. Chem. Phys. Lipids, 2011, 164, SI, 607-624.
  • 26. Gharsallaoui A., Roudaut G., Beney L., Chambin O., Voilley A., Saurel R., Properties of spray-dried food flavours microencapsulated with two-layered membranes: Roles of interfacial interactions and water. Food Chem., 2012, 132, 1713-1720.
  • 27. Grigoriev D.O., Miller R., Mono-and multilayer covered drops as carriers. Curr. Opin. Colloid Interface Sci., 2009, 14, 48-59.
  • 28. Gu Y.S., Decker A.E., McClements D.J., Production and characterization of oil-in-water emulsions containing droplets stabilized by multilayer membranes consisting of ß-lactoglobulin, i-carrageenan and gelatin. Langmuir, 2005, 21, 5752-5760.
  • 29. Gu Y.S., Decker E.A., McClements D.J., Application of multi-component biopolymer layers to improve the freeze-thaw stability of oil-in-water emulsions: ß-lactoglobulin-i-carrageenan-gelatin. J. Food Eng., 2007, 80, 1246-1254.
  • 30. Gudipati V, Sandra S., McClements D.J., Decker E.A., Oxidative stability and in vitro digestibility of fish oil-in-water emulsions containing multilayered membranes. J. Agric. Food Chem., 2010, 58, 8093-8099.
  • 31. Guzey D., McClements D.J., Formation, stability and properties of multilayer emulsions for application in the food industry. Adv. Colloid Interface Sci., 2006, 128, 227-248.
  • 32. Guzey D., McClements D.J., Impact of electrostatic interactions on formation and stability of emulsions containing oil droplets coated by ß-lactoglobulin-pectin complexes. J. Agric. Food Chem., 2007, 55, 475-485.
  • 33. Hong Y.-H., McClements D.J., Modulation of pH sensitivity of surface charge and aggregation stability of protein-coated lipid droplets by chitosan addition. Food Biophys., 2007, 2, 46-55.
  • 34. Hou Z., Zhang M., Liu B., Yan Q., Yuan F., Xu D., Gao Y., Effect of chitosan molecular weight on the stability and rheological properties of ß-carotene emulsions stabilized by soybean soluble polysaccharides. Food Hydrocoll., 2012, 26, 205-211.
  • 35. Hu M., Li Y., Decker E.A., Xiao H., McClements D.J., Impact of layer structure on physical stability and lipase digestibility of lipid droplets coated by biopolymer nanolaminated coatings. Food Biophys., 2011, 6, 37-48.
  • 36. Humblet-Hua K.N.P., Scheltens G., van der Linden E., Sa-gis L.M.C., Encapsulation systems based on ovalbumin fibrils and high methoxyl pectin. Food Hydrocoll., 2011, 25, 569-576.
  • 37. Johnston A.P.R.,. Cortez C, Angelatos A.S., Caruso F., Layer-by-layer engineered capsules and their applications. Curr. Opin. Colloid Interface Sci., 2006, 11, 203-209.
  • 38. Jones O.G., McClements D.J., Functional biopolymer particles: Design, fabrication, and applications. Compr. Rev. Food Sci. Food Safety, 2010, 9, 374-397.
  • 39. Katsuda M.S., McClements D.J., Miglioranza L.H.S., Decker E.A., Physical and oxidative stability of fish oil-in-water emulsions stabilized with ß-lactoglobulin and pectin. J. Agric Food Chem., 2008, 56, 5926-5931.
  • 40. Klinkesorn U., McClements D.J., Impact of lipase, bile salts, and polysaccharides on properties and digestibility of tuna oil multilayer emulsions stabilized by lecithin-chitosan. Food Bio-phys., 2010, 5, 73-81.
  • 41. Klinkesorn U., McClements D.J., Influence of chitosan on stability and lipase digestibility of lecithin-stabilized tuna oil-in-water emulsions. Food Chem., 2009, 114, 1308-1315.
  • 16. Das L., Bhaumik E., Raychaudhuri U., Chakraborty R., Role of nutraceuticals in human health. J. Food Sci. Technol., 2012, 49, 173-183.
  • 17. De Vos P., Faas M.M., Spasojevic M., Sikkema J., Encapsulation for preservation of functionality and targeted delivery of bioactive food components. Int. Dairy J., 2010, 20, 292-302.
  • 18. Delcea M., Möhwald H., Skirtach A.G., Stimuli-responsive LbL capsules and nanoshells for drug delivery. Adv. Drug Deliv. Rev., 2011, 63, 730-747.
  • 19. Dickinson E., Hydrocolloids as emulsifiers and emulsion stabilizers. Food Hydrocoll., 2009, 23, 1473-1482.
  • 20. Dickinson E., Mixed biopolymers at interfaces: Competitive adsorption and multilayer structures. Food Hydrocoll., 2011, 25, 1966-1983.
  • 21. El-Abhar H.S., Coenzyme Q10: A novel gastroprotective effect via modulation of vascular permeability, prostaglandin E2, nitric oxide and redox status in indomethacin-induced gastric ulcer model. Eur. J. Pharmacol., 2010, 649, 314-319.
  • 22. Fernandes G.B, Alberici R.M., Pereira G.G, Cabral E.C., Eberlin M.N., Barrera-Arellano D., Direct characterization of commercial lecithins by easy ambient sonic-spray ionization mass spectrometry. Food Chem., 2012, 135, 1855-1860.
  • 23. Fernández-García E., Carvajal-Lérida I., Jarén-Galán M., Garrido-Fernández J., Pérez-Gálvez A., Dámaso Hornero-Méndez D., Carotenoids bioavailability from foods: From plant pigments to efficient biological activities. Food Res. Int., 2012, 46, SI, 438-450.
  • 24. Fredrick E., Walstra P., Dewettinck K., Factors governing partial coalescence in oil-in-water emulsions. Adv. Colloid Interface Sci., 2010, 153, 30-42.
  • 42. Lesmes U., Sandra S., Decker E.A., McClements D.J., Impact of surface deposition of lactoferrin on physical and chemical stability of omega-3 rich lipid droplets stabilised by caseinate. Food Chem., 2010, 123, 99-106.
  • 43. Li J.-L., Cheng Y.-Q., Wang P., Zhao W-T., Yin L.-J., Saito M., A novel improvement in whey protein isolate emulsion stability: Generation of an enzymatically cross-linked beet pectin layer using horseradish peroxidase. Food Hydrocoll., 2012, 26, 448-455.
  • 44. Li Y., Hu M., Xiao H., Du Y., Decker E.A., McClements D.J., Controlling the functional performance of emulsion-based delivery systems using multi-component biopolymer coatings. Eur. J. Pharm. Biopharm., 2010, 76, 38-47.
  • 45. Littoz F., McClements D.J., Bio-mimetic approach to improving emulsion stability: Cross-linking adsorbed beet pectin layers using laccase. Food Hydrocoll., 2008, 22, 1203-1211.
  • 46. Loveday S.M., Singh H., Recent advances in technologies for vitamin A protection in foods. Trends Food Sci. Technol., 2008, 19, 657-668.
  • 47. Matalanis A., Jones O.G., McClements D.J., Structured bio-polymer-based delivery systems for encapsulation, protection, and release of lipophilic compounds. Food Hydrocoll., 2011, 25, 1865-1880.
  • 48. McClements D.J. Advances in fabrication of emulsions with enhanced functionality using structural design principles. Curr. Opin. Colloid Interface Sci., 2012, 17, 235-245.
  • 49. McClements D.J., Decker E.A., Weiss J., Emulsion-based delivery systems for lipophilic bioactive components. J. Food Sci., 2007, 72, R109-R124.
  • 50. McClements D.J., Li Y., Review of in vitro digestion models for rapid screening of emulsion-based systems. Food Funct., 2010b, 1, 32-59.
  • 51. McClements D.J., Li Y., Structured emulsion-based delivery systems: Controlling the digestion and release of lipophilic food components. Adv. Colloid Interface Sci., 2010a, 159, 213-228.
  • 52. McClements D.J., Non-covalent interactions between proteins and polysaccharides. Biotechnol. Adv., 2006, 24, 621-625.
  • 53. Medeiros B.G., Pinheiro A.C., Carneiro-da-Cunha M.G., Vicente A.A., Development and characterization of a nanomultilayer coating of pectin and chitosan - Evaluation of its gas barrier properties and application on 'Tommy Atkins' mangoes. J. Food Eng., 2012, 110, 457-464.
  • 54. Miyazaki M., Doi Y., Ikeda F., Ninomiya T., Hata J., Uchida K., Shirota T., Matsumoto T., Iida M., Kiyohara Y., Dietary vitamin A intake and incidence of gastric cancer in a general Japanese population: The Hisayama Study. Gastric Cancer, 2012, 15, 162-169.
  • 55. Mun S., McClements D.J., Surh J., Influence of maltodextrin type and multi-layer formation on the freeze-thaw stability of model beverage emulsions stabilized with ß-lactoglobulin. Food Sci. Biotechnol., 2010, 19, 7-17.
  • 56. Nazzaro F., Orlando P., Fratianni F., Coppola R., Microencap-sulation in food science and biotechnology. Curr. Opin. Biotech-nol., 2012, 23, 182-186.
  • 57. Pallandre S., Decker E.A., McClements D.J., Improvement of stability of oil-in-water emulsions containing caseinate-coated droplets by addition of sodium alginate. J. Food Sci., 2007, 72, E518-E524.
  • 58. Park Y., Pariza M.W., Mechanisms of body fat modulation by conjugated linoleic acid (CLA). Food Res. Int., 2007, 40, 311-323.
  • 59. Rascón M.P., Beristain C.I., Garcia H.S., Salgado M.A., Carot-enoid retention and storage stability of spray-dried encapsulated paprika oleoresin using gum arabic and soy protein isolate as wall materials. LWT - Food Sci. Technol., 2011, 44, 549-557.
  • 60. Reboul E., Borel P., Proteins involved in uptake, intracellular transport and basolateral secretion of fat-soluble vitamins and carotenoids by mammalian enterocytes. Prog. Lipid Res., 2011, 50, 388-402.
  • 61. Rutkowski S., Gwiazda S., Dąbrowski K., Kompendium dodatków do żywności. 2003, Hortimex, Konin, pp. 266-292 (in Polish).
  • 62. Sagalowicz L., Leser M.E., Delivery systems for liquid food products. Curr. Opin. Colloid Interface Sci., 2010, 15, 61-72.
  • 63. Santipanichwong R., Suphantharika M., Carotenoids as colorants in reduced-fat mayonnaise containing spent brewer's yeast ß-glucan as a fat replacer. Food Hydrocoll., 2007, 21, 565-574.
  • 64. Schmelz T., Lesmes U., Weiss J., McClements D.J., Modulation of physicochemical properties of lipid droplets using ß-lactoglobulin and/or lactoferrin interfacial coatings. Food Hydrocoll., 2011, 25, 1181-1189.
  • 65. Serfert Y., Schröder J., Mescher A., Laackmann J., Rätzke K., Shaikh M.Q., Gaukel V, Moritz H.-U., Schuchmann H.P., Walzel P., Drusch S., Schwarz K., Spray drying behaviour and functionality of emulsions with ß-lactoglobulin/pectin interfacial complexes. Food Hydrocoll., 2013, 31, 438-445.
  • 66. Shchukina E.M., Shchukin D.G., LbL coated microcapsules for delivering lipid-based drugs. Adv. Drug Deliv. Rev., 2011, 63, 837-846.
  • 67. Shutava T.G., Balkundi S.S., Yuri M. Lvova Y.M., (-)-Epigal-locatechin gallate/gelatin layer-by-layer assembled films and microcapsules. J. Colloid Interface Sci., 2009, 330, 276-283.
  • 68. Sigel R., Light scattering near and from interfaces using evanescent wave and ellipsometric light scattering. Curr. Opin. Colloid Interface Sci., 2009, 14, 426-437.
  • 69. Sikorski Z.E., Białka-budowa i właściwości. 2007, in: Chemia żywności sacharydy, lipidy i białka (ed. Z.E. Sikorski). WNT, Warszawa, pp. 202-254 (in Polish).
  • 70. Stauffer C.E., Emulgatory. 2001, WNT, Warszawa, pp. 35-165 (in Polish).
  • 71. Surh J., Gu Y.S., Decker E.A., McClements D.J., Influence of environmental stresses on stability of o/w emulsions containing cationic droplets stabilized by SDS-fish gelatin membranes. J. Agric. Food Chem., 2005, 53, 4236-4244.
  • 72. Thanasukarn P., Pongsawatmanit R., McClements D.J., Utilization of layer-by-layer deposition technique to improve freeze-thaw stability of oil-in-water emulsions. Food Res. Int., 2006, 39, 721-729.
  • 73. Thanatuksorn P., Kawai K., Hayakawa M., Hayashi M., Kajiwara K., Improvement of the oral bioavailability of coenzyme Q10 by emulsification with fats and emulsifiers used in the food industry. LWT - Food Sci. Technol., 2009, 42, 385-390.
  • 74. Tokle T., Lesmes U., McClements D.J., Impact of electrostatic deposition of anionic polysaccharides on the stability of oil droplets coated by lactoferrin. J. Agric. Food Chem., 2010, 58, 9825-9832.
  • 75. Viljakainen H.T., Korhonen T., Hytinantti T., Laitinen E.K.A., Andersson S., Mäkitie O., Lamberg-Allardt C., Maternal vitamin D status affects bone growth in early childhood - a prospective cohort study. Osteoporos. Int., 2011, 22, 883-891.
  • 76. Vlachos N., Skopelitis Y., Psaroudaki M., Konstantinidou V, Chatzilazarou A., Tegou E., Applications of Fourier transform-infrared spectroscopy to edible oils. Anal. Chim. Acta, 2006, 573, SI, 459-465.
  • 77. Wackerbarth H., Stoll T., Gebken S., Pelters C., Bindrich U., Carotenoid-protein interaction as an approach for the formulation of functional food emulsions. Food Res. Int., 2009, 42, 1254-1258.
  • 78. Wang B., Wang L.-j, Li D., Adhikari B., Shi J., Effect of gum Arabic on stability of oil-in-water emulsion stabilized by flaxseed and soybean protein. Carboh. Polym., 2011, 86, 343-351.
  • 79. Weiss J., Takhistov P., McClements D.J., Functional materials in food nanotechnology. J. Food Sci., 2006, 71, R107-R116.
  • 80. Yang Y., McClements D.J., Encapsulation of vitamin E in edible emulsions fabricated using a natural surfactant. Food Hydrocoll., 2013, 30, 712-720.
  • 81. Ye A., Gilliland J., Singh H., Thermal treatment to form a complex surface layer of sodium caseinate and gum arabic on oil-water interfaces. Food Hydrocoll., 2011, 25, 1677-1686.
  • 82. Zeeb B., Fischer L., Weiss J., Cross-linking of interfacial layers affects the salt and temperature stability of multilayered emulsions consisting of fish gelatin and sugar beet pectin. J. Agric. Food Chem., 2011, 59, 10546-10555.
Typ dokumentu
Identyfikator YADDA
JavaScript jest wyłączony w Twojej przeglądarce internetowej. Włącz go, a następnie odśwież stronę, aby móc w pełni z niej korzystać.