Hostname: page-component-78c5997874-mlc7c Total loading time: 0 Render date: 2024-11-02T18:46:50.407Z Has data issue: false hasContentIssue false
  • English
  • Français

Surfactant-free oil-in-water-in-oil emulsions stabilized solely by natural components-biopolymers and vegetable fat crystals

Published online by Cambridge University Press:  16 January 2017

Ashok R. Patel
Ashok R. Patel*
Affiliation:
Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Gent, Belgium
*
*Email: [email protected]
Get access

Abstract

Surfactant-free oil-in-water-in-oil (O/W/O) emulsions were successfully prepared through a facile approach using natural ingredients (biopolymers and crystalline fat particles) as stabilizers. Microstructure (PLM, cryo-SEM and confocal microscopy) and diffusive NMR studies revealed that emulsions with ultra-high loading of internal oil droplet phase with high storage stability could be easily prepared in absence of low-molecular weight synthetic surfactants. The internal oil droplets were stabilized by the presence of interfacial layers of gelled biopolymers while the encased water droplets were stabilized by a combination of interfacial crystal accumulation (Pickering stabilization) and network stabilization created by bulk crystallization of fat particles. Small (oscillatory shear rheology) and large (force-displacement measurements) deformation studies were used to gain important insights into the ‘structure-properties’ links. Furthermore, on monitoring the stability of these emulsions in terms of droplet size changes and diffusion of the internal oil phase (over a period of 3 months), they showed exceptional stability with absence of any droplet coalescence and minimal oil diffusion to the external phase. Such complex colloids stabilized by natural ingredients could find important industrial applications in development of novel products in bio-related fields of pharmaceuticals, cosmetics and foods.

Keywords

colloidcrystalmicrostructure
Type
Articles
Information
MRS Advances , Volume 2 , Issue 19-20: Biomaterials and Soft Materials , 2017 , pp. 1095 - 1102
Copyright
Copyright © Materials Research Society 2017 

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

Footnotes

#

Current address: Sci-Five Consulting Services, Coupure 164F, 9000 Gent, Belgium

References

REFERENCES

Chong, D., Liu, X., Ma, H., Huang, G., Han, Y. L., Cui, X., Yan, J. and Xu, F., Microfluidics and Nanofluidics 19 (5), 1071–1090 (2015).Google Scholar
Bouyer, E., Mekhloufi, G., Rosilio, V., Grossiord, J.-L. and Agnely, F., International Journal of Pharmaceutics 436 (1–2), 359–378 (2012).Google Scholar
Lamba, H., Sathish, K. and Sabikhi, L., Food Bioprocess Technol 8 (4), 709–728 (2015).Google Scholar
Dickinson, E., Food Biophysics 6 (1), 1–11 (2011).Google Scholar
Jahaniaval, F., Kakuda, Y. and Abraham, V., J Am Oil Chem Soc 80 (1), 25–31 (2003).CrossRefGoogle Scholar
Hanson, J. A., Chang, C. B., Graves, S. M., Li, Z., Mason, T. G. and Deming, T. J., Nature 455 (7209), 85-88 (2008).Google Scholar
Tal-Figiel, B., Chemical Engineering Research and Design 85 (5), 730–734 (2007).Google Scholar
Lutz, R., Aserin, A., Wicker, L. and Garti, N., Colloids and Surfaces B: Biointerfaces 72 (1), 121–127 (2009).CrossRefGoogle Scholar
Garti, N., Colloids and Surfaces A: Physicochemical and Engineering Aspects 123–124, 233–246 (1997).Google Scholar
Benichou, A., Aserin, A. and Garti, N., Colloids and Surfaces A: Physicochemical and Engineering Aspects 294 (1–3), 20–32 (2007).Google Scholar
Benichou, A., Aserin, A. and Garti, N., Colloids and Surfaces A: Physicochemical and Engineering Aspects 297 (1–3), 211–220 (2007).CrossRefGoogle Scholar
Seddari, S. and Moulai-Mostefa, N., Journal of Dispersion Science and Technology 36 (1), 51–60 (2015).Google Scholar
Cunha, A. G., Mougel, J.-B., Cathala, B., Berglund, L. A. and Capron, I., Langmuir 30 (31), 9327–9335 (2014).Google Scholar
Clegg, P. S., Tavacoli, J. W. and Wilde, P. J., Soft Matter 12 (4), 998–1008 (2016).Google Scholar
Surh, J., Vladisavljević, G. T., Mun, S. and McClements, D. J., Journal of Agricultural and Food Chemistry 55 (1), 175–184 (2007).CrossRefGoogle Scholar
Spyropoulos, F., Frasch-Melnik, S. and Norton, I. T., Procedia Food Science 1, 1700–1708 (2011).CrossRefGoogle Scholar
Benna-Zayani, M., Kbir-Ariguib, N., Trabelsi-Ayadi, M. and Grossiord, J. L., Colloids and Surfaces A: Physicochemical and Engineering Aspects 316 (1–3), 46–54 (2008).Google Scholar
Sapei, L., Naqvi, M. A. and Rousseau, D., Food Hydrocolloids 27 (2), 316–323 (2012).CrossRefGoogle Scholar
Leal-Calderon, F., Homer, S., Goh, A. and Lundin, L., Food Hydrocolloids 27 (1), 30–41 (2012).Google Scholar
Berryman, P., Advances in Food and Beverage Labelling: Information and Regulations. (Elsevier Science Ltd., Cambridge, UK, 2015).Google Scholar
Aganovic, K. and Buxmann, W., EP2745711 (A1) (2014).Google Scholar
Okonogi, S., Kato, R., Asano, Y., Yuguchi, H., Kumazawa, R., Sotoyama, K., Takahashi, K. and Fujimoto, M., US5279847 A (1994).Google Scholar
Patel, A. R., Rajarethinem, P. S., Cludts, N., Lewille, B., De Vos, W. H., Lesaffer, A. and Dewettinck, K., Langmuir 31 (7), 2065–2073 (2015).Google Scholar
Patel, A. R. and Dewettinck, K., Current Opinion in Food Science 3, 65–70 (2015).CrossRefGoogle Scholar
Bayés-García, L., Patel, A. R., Dewettinck, K., Rousseau, D., Sato, K. and Ueno, S., Current Opinion in Food Science 4, 32–38 (2015).CrossRefGoogle Scholar