Displaying publications 21 - 40 of 43 in total

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  1. Effect of different dextrose equivalents of maltodextrin on oxidation stability in encapsulated fish oil by spray drying
    Abd Ghani A, Adachi S, Shiga H, Neoh TL, Adachi S, Yoshii H
    Biosci Biotechnol Biochem, 2017 Apr;81(4):705-711.
    PMID: 28114864 DOI: 10.1080/09168451.2017.1281721
    Encapsulating fish oil by spray drying with an adequate wall material was investigated to determine if stable powders containing emulsified fish-oil-droplets can be formed. In particular, the dextrose equivalent (DE) of maltodextrin (MD) affects the powder structure, surface-oil ratio, and oxidative stability of fish oil. The carrier solution was prepared using MD with different DEs (DE = 11, 19, and 25) and sodium caseinate as the wall material and the emulsifier, respectively. The percentage of microcapsules having a vacuole was 73, 39, and 38% for MD with DE = 11, 19, and 25, respectively. Peroxide values (PVs) were measured for the microcapsules incubated at 60 °C. The microcapsules prepared with MD of DE = 25 and 19 had lower PVs than those prepared with MD of DE = 11. The difference in PV can be ascribed to the difference in the surface-oil ratio of the spray-dried microcapsules.
    Matched MeSH terms: Emulsifying Agents
  2. Recent Update on Nanoemulgel as Topical Drug Delivery System
    Choudhury H, Gorain B, Pandey M, Chatterjee LA, Sengupta P, Das A, et al.
    J Pharm Sci, 2017 07;106(7):1736-1751.
    PMID: 28412398 DOI: 10.1016/j.xphs.2017.03.042
    Being an emerging transdermal delivery tool, nanoemulgel, has proved to show surprising upshots for the lipophilic drugs over other formulations. This lipophilic nature of majority of the newer drugs developed in this modern era resulting in poor oral bioavailability, erratic absorption, and pharmacokinetic variations. Therefore, this novel transdermal delivery system has been proved to be advantageous over other oral and topical drug delivery to avoid such disturbances. These nanoemulgels are basically oil-in-water nanoemulsions gelled with the use of some gelling agent in it. This gel phase in the formulation is nongreasy, which favors user compliance and stabilizes the formulation through reduction in surface as well as interfacial tension. Simultaneously, it can be targeted more specifically to the site of action and can avoid first-pass metabolism and relieve the user from gastric/systemic incompatibilities. This brief review is focused on nanoemulgel as a better topical drug delivery system including its components screening, formulation method, and recent pharmacokinetic and pharmacodynamic advancement in research studies carried out by the scientists all over the world. Therefore, at the end of this survey it could be inferred that nanoemulgel can be a better and effective drug delivery tool for the topical system.
    Matched MeSH terms: Emulsifying Agents/metabolism; Emulsifying Agents/chemistry
  3. Producing a lycopene nanodispersion: Formulation development and the effects of high pressure homogenization
    Shariffa YN, Tan TB, Uthumporn U, Abas F, Mirhosseini H, Nehdi IA, et al.
    Food Res Int, 2017 11;101:165-172.
    PMID: 28941679 DOI: 10.1016/j.foodres.2017.09.005
    The aim of this study was to develop formulations to produce lycopene nanodispersions and to investigate the effects of the homogenization pressure on the physicochemical properties of the lycopene nanodispersion. The samples were prepared by using emulsification-evaporation technique. The best formulation was achieved by dispersing an organic phase (0.3% w/v lycopene dissolved in dichloromethane) in an aqueous phase (0.3% w/v Tween 20 dissolved in deionized water) at a ratio of 1:9 by using homogenization process. The increased level of homogenization pressure to 500bar reduced the particle size and lycopene concentration significantly (p<0.05). Excessive homogenization pressure (700-900bar) resulted in large particle sizes with high dispersibility. The zeta potential and turbidity of the lycopene nanodispersion were significantly influenced by the homogenization pressure. The results from this study provided useful information for producing small-sized lycopene nanodispersions with a narrow PDI and good stability for application in beverage products.
    Matched MeSH terms: Emulsifying Agents
  4. Microbial biodiversity of Tang and Pirgal mud volcanoes and evaluation of bio-emulsifier and bio-demulsifier activities of Capnophile bacteria
    Parsia Y, Sorooshian S
    Data Brief, 2017 Dec;15:262-271.
    PMID: 29034291 DOI: 10.1016/j.dib.2017.08.041
    The data presented in this article is related to the Master thesis; entitled "Survey Aerobic Microbial Diversity Mud Volcanoes in Chabahar and Khash Ports in Southern Iran" by the first author of this article, year 2011, Islamic Azad University, Iran (reference number (Parsia, 2011) [1] of this article). This article shows microbial biodiversity and evaluates bio-emulsifier and bio-demulsifier abilities of capnophile isolates, in order to introduce a superior isolate for the Microbial Enhanced Oil Recovery (MEOR) process in the petrochemical industry.
    Matched MeSH terms: Emulsifying Agents
  5. Emulsifying conditions and processing parameters optimisation of kenaf seed oil-in-water nanoemulsions stabilised by ternary emulsifier mixtures
    Cheong AM, Tan CP, Nyam KL
    Food Sci Technol Int, 2018 Jul;24(5):404-413.
    PMID: 29466882 DOI: 10.1177/1082013218760882
    Kenaf ( Hibiscus cannabinus L.) seed oil has been proven for its multi-pharmacological benefits; however, its poor water solubility and stability have limited its industrial applications. This study was aimed to further improve the stability of pre-developed kenaf seed oil-in-water nanoemulsions by using food-grade ternary emulsifiers. The effects of emulsifier concentration (1, 5, 10, 15% w/w), homogenisation pressure (16,000, 22,000, 28,000 psi), and homogenisation cycles (three, four, five cycles) were studied to produce high stability of kenaf seed oil-in-water nanoemulsions using high pressure homogeniser. Generally, results showed that the emulsifier concentration and homogenisation conditions had great effect ( p 
    Matched MeSH terms: Emulsifying Agents*
  6. Effect of different types and concentrations of emulsifier on the characteristics of kappa-carrageenan films
    Nur Hanani ZA, Aelma Husna AB
    Int J Biol Macromol, 2018 Jul 15;114:710-716.
    PMID: 29601881 DOI: 10.1016/j.ijbiomac.2018.03.163
    κ-Carrageenan films derived from Euchema cottoni containing different types and concentrations of emulsifier were developed. Film formation without the addition of emulsifier was used as a control. The physical, mechanical, optical and microstructural properties of these films were determined. Different types of emulsifiers (Tween 20, Tween 40 and Tween 80) exerted significant effects (P≤0.05) on the thickness, moisture content and opacity of the films. Additionally, Tween 20 and Tween 40 with concentrations from 0.1 to 0.5% (v/v) significantly (P≤0.05) improved the tensile strength of the films, ranging from 7.35 to 13.83MPa. The water vapor permeability of the carrageenan films was significantly (P≤0.05) affected by both factors. Increasing the emulsifier concentration also caused an increment in the number of lipid droplets contributing to a smooth surface. Therefore, this study suggests that different types and concentrations of emulsifiers play essential roles in determining the physical properties of carrageenan films.
    Matched MeSH terms: Emulsifying Agents/chemistry*
  7. Fulltext Improvement of gastroprotective and anti-ulcer effect of kenaf seed oil-in-water nanoemulsions in rats
    Cheong AM, Tan ZW, Patrick NO, Tan CP, Lim YM, Nyam KL
    Food Sci Biotechnol, 2018 Aug;27(4):1175-1184.
    PMID: 30263848 DOI: 10.1007/s10068-018-0342-0
    Kenaf seed oil-in-water nanoemulsions (KSON) and kenaf seed oil-in-water macroemulsions were produced to access their gastroprotective effect against indomethacin- and ethanol-induced ulcers in comparison with non-emulsified kenaf seed oil (KSO). Emulsifier mixture (EM) that used to emulsify KSO was also included in the study. Ulcer index, stomach tissue oxidative status, and histopathological changes in indomethacin-induced and ethanol-induced ulcer models were both evaluated. KSON had demonstrated good gastroprotective effect against both ulcer models than non-emulsified KSO and KSOM. In addition, the gastroprotective effect of KSON was comparable to the standard drug, Omeprazole. EM also exhibited gastroprotective effect, especially in indomethacin-induced ulcers. This may be attributed to its high antioxidant activity and cytoprotective effect of sodium caseinate contained in the EM. Results supported that KSON enhanced the bioavailability of native KSO; therefore it offers gastroprotective effect for the prevention of gastric ulceration as a natural alternative to the synthetic drug.
    Matched MeSH terms: Emulsifying Agents
  8. Characterisation of β-carotene partitioning in protein emulsions: Effects of pre-treatments, solid fat content and emulsifier type
    Wan Mohamad WAF, McNaughton D, Augustin MA, Buckow R
    Food Chem, 2018 Aug 15;257:361-367.
    PMID: 29622223 DOI: 10.1016/j.foodchem.2018.03.027
    Understanding the bioactive partitioning between the phases of an emulsion system underpins strategies for improving the efficiency of bioactive protection against degradation. We analysed partitioning of β-carotene in emulsions with various formulations in-situ using confocal Raman microscopy (CRM). The partitioning of β-carotene into the aqueous phase of emulsions increased when whey protein isolate (WPI) was heat or high pressure-treated prior to emulsion formation. However, increasing the concentration of high pressure-treated WPI reduced the β-carotene partitioning into the aqueous phase. Increasing the solid fat content in the carrier oil favoured the migration of β-carotene into the aqueous phase. The use of WPI as the emulsifier resulted in a greater partitioning of β-carotene into the aqueous phase compared to when Tween 40 was the emulsifier. This study demonstrates that partitioning of β-carotene between the aqueous and oil phase is dependent on the characteristics of the oil phase, emulsifier type and processing.
    Matched MeSH terms: Emulsifying Agents/chemistry*
  9. Stability of Bioactive Compounds and Antioxidant Activities of Kenaf Seed Oil-in-Water Nanoemulsions under Different Storage Temperatures
    Cheong AM, Tan CP, Nyam KL
    J Food Sci, 2018 Oct;83(10):2457-2465.
    PMID: 30178877 DOI: 10.1111/1750-3841.14332
    Kenaf seed oil-in-water nanoemulsions (NANO) stabilized by sodium caseinate (SC), beta-cyclodextrin (β-CD), and Tween 20 (T20) have been optimized and shown to improve in vitro bioaccessibility and physicochemical stability in the previous study. The main objective of this study was to evaluate the stability of bioactive compounds and antioxidants in the NANO during storage at different temperatures (4 °C, 25 °C, and 40 °C). An evaluation of the antioxidant activities of each emulsifier showed that SC had good scavenging capability with 97.6% ABTS radical scavenging activity. Therefore, SC which was used as one of the main emulsifiers could further enhanced the antioxidant activity of NANO. At week 8 of storage, NANO that stored at 4 °C had maintained the best bioactive compounds stability and antioxidant activities with 90% retention of vitamin E and 65% retention of phytosterols. These results suggested that 4 °C would be the most suitable storage temperature for NANO containing naturally present vitamin E and phytosterols. From the accelerated storage results at 40 °C, NANO containing vitamin E and phytosterols had maintained half of its initial concentration until week 4 and week 2 of storage, which is equivalent to 16 weeks and 8 weeks of storage at room temperature, respectively.

    PRACTICAL APPLICATION: The results of this study provide a better understanding on the stability of bioactive compounds and antioxidant activities in oil-in-water nanoemulsions that stabilized by similar ternary emulsifiers during storage at different temperatures. In addition, this study could be used as a predictive model to estimate the shelf life of bioactive compounds encapsulated in the form of nanoemulsions.

    Matched MeSH terms: Emulsifying Agents/chemistry
  10. Fulltext PH levels effect on functional properties of different molecular weight eel (Monopterus sp.) protein hydrolysate
    Samsudin NA, Halim NRA, Sarbon NM
    J Food Sci Technol, 2018 Nov;55(11):4608-4614.
    PMID: 30333657 DOI: 10.1007/s13197-018-3399-0
    The aim of this study is to investigate the effect of pH levels on functional properties of various molecular weights of eel (Monopterus sp.) protein hydrolysate (EPH). The eel was enzymatically hydrolyzed and fractionated through membranes filter (10 kDa, 5 kDa and 3 kDa). The foaming capacity and stability, emulsifying capacity and stability index, water holding capacity and fat binding capacity between pH 2 and 10 were determined. The 5 kDa EPH was found to have the highest foaming capacity at pH 2, pH 4 and pH 6, and foaming stability and emulsifying activity index at all pH levels, except pH 8 and fat binding capacity at pH 2, as compared to 10 kDa and 3 kDa EPH fractions. The 10 kDa EPH had the highest emulsifying stability index and water holding capacity at all pH levels. This study shows that the EPH fractions at low pH level had high foaming and oil binding capacity, while at neutral pH, the fractions had high foaming stability and water holding capacity. These properties are important in making whipped cream, mousse and meringue. In contrast, EPH fractions demonstrated strong emulsifying properties at high pH levels and show potential as an emulsifier for breads, biscuits and frozen desserts.
    Matched MeSH terms: Emulsifying Agents
  11. Fulltext Bimetallic PMMA@Alloy (Au-Ag) in 3D hot spots as highly sensitive substrate for high performance Surface-enhanced Raman Scattering (SERS)
    Kassim, S., Tahrin, R.A.A., Rusdi, N.F., Harun, N.A.
    ASM Science Journal, 2018;11(101):86-95.
    MyJurnal
    A feasible production of poly (methyl methacrylate)@alloy (gold-silver) core shell has
    been presented as candidate in enhanced detection of surface enhanced Raman scattering
    (SERS). Free emulsifier- emulsion synthesised PMMA sphere with average size of 419 nm in
    diameter were used as core material for incorporation of alloy nanoparticles (6 nm) resulting
    a core-shell structure. The fabrication of PMMA@alloy SERS substrate was successfully
    done via self-assembly thus the produced SERS substrate that comprise of unique optical
    properties combination arising from periodic core arrangement and plasmonic activity of
    alloy nanoparticles. Alloy is bimetallic nanoparticles in which the combination of silver
    (Ag) and gold (Au) present an absolutely improved light resistance as compared to single
    metal alone with great surface plasmon resonance. Morphology and elemental analysis was
    performed through scanning electron microscope (SEM) and the analysis showing species of
    both Au and Ag in single alloy nanoparticles. The alloy nanoparticles were also observed to
    homogenously coating the PMMA sphere. Surface plasmon resonance activity was maximum
    at 476 nm obtained from UV-Visible spectroscopy. High surface production was observed
    to have periodically arranged PMMA@alloy core -shell and potentially to be used as SERS
    substrate.
    Matched MeSH terms: Emulsifying Agents
  12. Starch granules as Pickering emulsifiers: Role of octenylsuccinylation and particle size
    Li S, Li C, Yang Y, He X, Zhang B, Fu X, et al.
    Food Chem, 2019 Jun 15;283:437-444.
    PMID: 30722895 DOI: 10.1016/j.foodchem.2019.01.020
    The present study aimed at investigating the effects of octenylsuccinylation and particle size on the emulsifying properties of starch granules as Pickering emulsifiers. Starch spherulites (1-5 μm), native rice starch (5-10 μm), waxy maize starch (10-20 μm) and waxy potato starch (20-30 μm) were modified with octenylsuccinic anhydride. Results showed that octenylsuccinylation caused a significant increase in the contact angle, and there was a weak positive linear correlation with the emulsifying capacity of the starch granules. After octenylsuccinylation, smaller particles of octenylsuccinate-starch granules exhibited better emulsifying properties with smaller droplet size and lower creaming index. Overall, both octenylsuccinylation and particle size have important effects on the emulsifying properties of starch granules as Pickering stabilizers. This study could be useful in the design and development of starch-based Pickering emulsifiers, and provide potential applications in the food and pharmaceutical industries.
    Matched MeSH terms: Emulsifying Agents/chemistry*
  13. Fulltext Dataset on applying HPMC polymer to improve encapsulation efficiency and stability of the fish oil: In vitro evaluation
    Zaidul ISM, Fahim TK, Sahena F, Azad AK, Rashid MA, Hossain MS
    Data Brief, 2020 Oct;32:106111.
    PMID: 32904423 DOI: 10.1016/j.dib.2020.106111
    Data examines the effect of hydroxypropyl methylcellulose (HPMC) HPMC15 cP, and HPMC 5 cP polymer composition on the physicochemical traits of encapsulated oil made using lab scale spray drying (180 °C). The data found showed that the properties of the reconstituted fish oil powder are significantly affected by the polymer's composition and ratio (p < 0.05). In this experiment, powder with the particle sizes below 60 μm was produced and it was observed that HPMC is a good emulsifier for all formulations and the encapsulation efficiency is high with 75.21% for AF1 formulation. It was also observed that the process of fish oil encapsulation employed by HPMC 5 cP produce a more volatile oil powder, while encapsulation with HPMC 15 cP produced a more stable fish oil powder. These finding shows that the utilisation of HPMC as a polymer to encapsulate fish oil can produce a more efficient and stable compound.
    Matched MeSH terms: Emulsifying Agents
  14. Preparation and characterization of nanosized lignin from oil palm (Elaeis guineensis) biomass as a novel emulsifying agent
    Sekeri SH, Ibrahim MNM, Umar K, Yaqoob AA, Azmi MN, Hussin MH, et al.
    Int J Biol Macromol, 2020 Dec 01;164:3114-3124.
    PMID: 32853611 DOI: 10.1016/j.ijbiomac.2020.08.181
    A study was carried out to determine the effectiveness of lignin, extracted from oil palm (Elaeis guineensis) biomass as water-in-oil (W/O) emulsifying agent. To achieve this goal, soda lignin (SL) was extracted via soda pulping process and a series of nanosized soda lignin (NSL) were prepared using homogenizer at three different speed i.e. 10,400 rpm (NSL 10), 11,400 rpm (NSL 11) and 12,400 rpm (NSL 12) for one hour. All prepared samples were characterized by FT-IR, UV-Vis spectroscopy, thermogravimetric analysis (TGA), zeta potential analyser, Transmission Electron Microscope (TEM) and Extreme High Resolution Field Emission Scanning Electron Microscope (XHR-FESEM). The result of FTIR showed that there is no prominent change occurred in spectra of all samples while a good stability was reflected by TGA curves. The percentage of creaming index and visual observations of all samples demonstrated that NSL 12 and dosage 2 g (out of 1 g, 1.5 g and 2 g) were found to be the best among all samples. Furthermore, the results of IFT indicate that NSL 12 was proven to be more stable than the commercial product. Therefore, NSL 12 is selected for toxicological studies and was found safe in both, in vitro and in vivo studies.
    Matched MeSH terms: Emulsifying Agents/pharmacology; Emulsifying Agents/chemistry*
  15. Optimization of Pectin Extraction from Sweet Potato Peels Using Citric Acid and its Emulsifying Properties
    Hamidon NH, Abang Zaidel DN, Mohd Jusoh YM
    Recent Pat Food Nutr Agric, 2020;11(3):202-210.
    PMID: 32031081 DOI: 10.2174/2212798411666200207102051
    BACKGROUND: Pectin is a natural polysaccharide that has been used widely as a stabilizer in food emulsion system.

    OBJECTIVE: This study aimed to optimize the yield of pectin extracted from sweet potato residue and investigate its emulsifying properties.

    METHODS: Response surface methodology (RSM) has been utilized to investigate the pectin extracted from sweet potato peels using citric acid as the extracting solvent. Investigation of the effect of different extraction conditions namely temperature (°C), time (min) and solution pH on pectin yield (%) were conducted. A Box-Benhken design with three levels of variation was used to optimize the extraction conditions.

    RESULTS: The optimal conditions determined were temperature 76°C, time 64 min and pH 1.2 with 65.2% yield of pectin. The degree of esterification (DE) of the sweet potato pectin was determined using Fourier Transform Infrared (FTIR) Spectroscopy. The pectin is high-methoxyl pectin with DE of 58.5%. Emulsifying properties of sweet potato pectin were investigated by measuring the zeta-potential, particle size and creaming index with addition of 0.4 and 1.0 wt % pectin to the emulsion.

    CONCLUSION: Extraction using citric acid could improve the pectin yield. Improved emulsion stability was observed with the addition of the sweet potato pectin.

    Matched MeSH terms: Emulsifying Agents/isolation & purification*; Emulsifying Agents/chemistry*
  16. Spray-dried alginate-coated Pickering emulsion stabilized by chitosan for improved oxidative stability and in vitro release profile
    Surjit Singh CK, Lim HP, Tey BT, Chan ES
    Carbohydr Polym, 2021 Jan 01;251:117110.
    PMID: 33142647 DOI: 10.1016/j.carbpol.2020.117110
    The commercial application of liquid-state Pickering emulsions in food systems remains a major challenge. In this study, we developed a spray-dried Pickering emulsion powder using chitosan as a Pickering emulsifier and alginate as a coating material. The functionality of the powder was evaluated in terms of its oxidative stability, pH-responsiveness, mucoadhesivity, and lipid digestibility. The Pickering emulsion powder was oxidatively more stable than the conventional emulsion powder stabilized by gum Arabic. The powder exhibited pH-responsiveness, whereby it remained intact in acidic pH, but dissolved to release the emulsion in 'Pickering form' at near-neutral pH. The Pickering emulsion powder was also mucoadhesive and could be digested by lipase in a controlled manner. These findings suggested that the multi-functional Pickering emulsion powder could be a potential delivery system for applications in the food industry.
    Matched MeSH terms: Emulsifying Agents/chemistry*
  17. Fabrication of oil-in-water emulsions as shelf-stable liquid non-dairy creamers: effects of homogenization pressure, oil type, and emulsifier concentration
    Soo YN, Tan CP, Tan PY, Khalid N, Tan TB
    J Sci Food Agric, 2021 Apr;101(6):2455-2462.
    PMID: 33034060 DOI: 10.1002/jsfa.10871
    BACKGROUND: The popularity of coffee, the second most consumed beverage in the world, contributes to the high demand for liquid non-dairy creamer (LNDC). In this study, palm olein emulsions (as LNDCs) were investigated as alternatives to the more common soybean oil-based LNDCs. LNDCs were prepared via different homogenization pressures (100-300 bar) using different types of oil (palm olein and soybean oil) and concentrations of DATEM emulsifier (5-20 g kg-1 ).

    RESULTS: Increases in homogenization pressure and emulsifier concentration were observed to have significant (P  0.05) differences between the prepared and commercial LNDCs in terms of their color, appearance, and overall acceptability.

    CONCLUSION: Shelf-stable LNDCs with qualities comparable to commercial LNDC were successfully fabricated. Valuable insights into the effects of homogenization pressure, oil type, and emulsifier concentration, as well as functionality and consumer acceptance of the LNDCs when added into black coffee, were obtained. © 2020 Society of Chemical Industry.

    Matched MeSH terms: Emulsifying Agents/chemistry
  18. Preparation of palm (Elaeis oleifera) pressed fibre cellulose nanocrystals via cation exchange resin: characterisation and evaluation as Pickering emulsifier
    Soo YT, Ng SW, Tang TK, Ab Karim NA, Phuah ET, Lee YY
    J Sci Food Agric, 2021 Aug 15;101(10):4161-4172.
    PMID: 33428211 DOI: 10.1002/jsfa.11054
    BACKGROUND: Palm pressed fibre (PPF) is a cellulose-rich biomass residue produced during palm oil extraction. Its high cellulose content allows the isolation of cellulose nanocrystal (CNC). CNC has attracted scientific interest due to its biodegradability, biocompatibility and low cost. The present study isolated CNC from PPF using a cation exchange resin, which is an environmentally friendly and less harsh hydrolysis method than conventional mineral acid hydrolysis. Isolated CNC was used to stabilise an oil-in-water emulsion and the emulsion stability was evaluated in terms of droplet size, morphology and physical stability.

    RESULTS: PPF was subjected to alkali and bleach treatment prior to hydrolysis, which successfully removed 54% and 75% of non-cellulosic components (hemicellulose and lignin, respectively). Hydrolysis conditions of 5 h, 15:1 (w/w) resin-to-pulp ratio and 50 °C produced CNC particles of 50-100 nm in length. CNC had a crystallinity index of 42% and appeared rod-like morphologically. CNC-stabilised emulsion had better stability when used in combination with soy lecithin (SL), a well-established, commonly used food stabiliser. Emulsion stabilised by the binary mixture of CNC and SL had droplet size, morphology and physical stability comparable to those of emulsion stabilised using SL.

    CONCLUSIONS: CNC was successfully isolated from PPF through a cation exchange resin. This offers an alternative usage for the underutilised PPF to be converted into value-added products. Isolated CNC was also found to have promising potential in the stabilisation of Pickering emulsions. These results provide useful information indicating CNC as a natural and sustainable stabiliser for food, cosmeceutical and pharmaceutical applications. © 2021 Society of Chemical Industry.

    Matched MeSH terms: Emulsifying Agents/isolation & purification; Emulsifying Agents/chemistry*
  19. Utilization of lignocellulosic biomass: A practical journey towards the development of emulsifying agent
    Safian MT, Sekeri SH, Yaqoob AA, Serrà A, Jamudin MD, Mohamad Ibrahim MN
    Talanta, 2022 Mar 01;239:123109.
    PMID: 34864531 DOI: 10.1016/j.talanta.2021.123109
    With each passing year, the agriculture and wood processing industries generate increasingly high tonnages of biomass waste, which instead of being burned or left to accumulate should be utilized more sustainably. In parallel, advances in green technology have encouraged large companies and nations to begin using eco-friendly materials, including eco-friendly emulsifiers, which are used in various industries and in bio-based materials. The emulsion-conducive properties of lignocellulosic materials such as cellulose, hemicellulose, and lignin, the building blocks of plant and wood structures, have demonstrated a particular ability to alter the landscape of emulsion technology. Beyond that, the further modification of their structure may improve emulsion stability, which often determines the performance of emulsions. Considering those trends, this review examines the performance of lignocellulosic materials after modification according to their stability, droplet size, and distribution by size, all of which suggest their outstanding potential as materials for emulsifying agents.
    Matched MeSH terms: Emulsifying Agents*
  20. Dual (pH and thermal) stimuli-responsive Pickering emulsion stabilized by chitosan-carrageenan composite microgels
    Lim HP, Ng SD, Dasa DB, Adnan SA, Tey BT, Chan ES, et al.
    Int J Biol Macromol, 2023 Mar 31;232:123461.
    PMID: 36720328 DOI: 10.1016/j.ijbiomac.2023.123461
    Formulation of water-in-oil (W/O) Pickering emulsion (PE) for food applications has been largely restricted by the limited choices of food-grade Pickering emulsifiers. In this study, composite microgels made of chitosan and carrageenan were explored as a dual (pH and thermal) stimuli-responsive Pickering emulsifier for the stabilization of W/O PE. The chitosan-carrageenan (CS-CRG) composite microgels not only exhibited pH- and thermo-responsiveness, but also displayed enhanced lipophilicity as compared to the discrete polymers. The stability of the CS-CRG-stabilized W/O PE system (CS-CRG PE) was governed by CS:CRG mass ratio and oil fractions used. The CS-CRG PE remained stable at acidic pH and at temperatures below 40 °C. The instability of CS-CRG composite microgels at alkaline pH and at temperatures above 40 °C rendered the demulsification of CS-CRG PE. This stimuli-responsive W/O PE could unlock new opportunities for the development of stimuli-responsive W/O PE using food-grade materials.
    Matched MeSH terms: Emulsifying Agents
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