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Full-Text Articles in Life Sciences
Formation, Characterization, And Utilization Of Multilayer Nanoemulsions In Foods, Jorge L. Muriel Mundo
Formation, Characterization, And Utilization Of Multilayer Nanoemulsions In Foods, Jorge L. Muriel Mundo
Doctoral Dissertations
Multilayer coatings have been proposed as a promising nanotechnology for improving the performance of emulsion-based products in numerous research fields. In foods, these multilayer coatings can be used to improve the encapsulation and protection of bioactive ingredients in delivery systems during storage and passage through the gastrointestinal tract (1, 2). Therefore, there is strong interest in understanding the formation, properties, and performance of these novel coatings. Multilayer coatings are formed by layer-by-layer electrostatic deposition of oppositely charged biopolymers, such as proteins and polysaccharides. A better understanding of the formation and properties of biopolymer multilayer coatings could lead to …
Optimization Of The Fabrication, Stability, And Performance Of Food Grade Nanoemulsions With Low And High Energy Methods, Jennifer Komaiko
Optimization Of The Fabrication, Stability, And Performance Of Food Grade Nanoemulsions With Low And High Energy Methods, Jennifer Komaiko
Doctoral Dissertations
There is interest in the production of emulsions by low-energy methods because no expensive equipment is required thus making emulsion formation inexpensive and simple to implement. The goal of this research is to establish the major factors that affect emulsion formation using low-energy methods and possible applications of the emulsions and nanoemulsions formed by this method. Lastly, the use of natural emulsifiers with low- and high-energy methods was investigated. Initially, formation of nanoemulsions using isothermal low energy methods was investigated with a model system (hexadecane, Brij 30). Preliminary experiments showed that nanoemulsions could only be formed when the surfactant was …
Fabrication, Characterization And Utilization Of Filled Hydrogel Particles As Food Grade Delivery Systems, Alison M. Matalanis
Fabrication, Characterization And Utilization Of Filled Hydrogel Particles As Food Grade Delivery Systems, Alison M. Matalanis
Open Access Dissertations
Filled hydrogel particles consisting of emulsified oil droplets encapsulated within a hydrogel matrix were fabricated based on the phase separation of proteins and polysaccharides through aggregative and segregative mechanisms. A 3% (wt/wt) pectin and 3% (wt/wt) caseinate mixture at pH 7 separated into an upper pectin-rich phase and a lower casein-rich phase. Casein-coated lipid droplets added to this mixture partitioned into the lower casein-rich phase. When shear was applied, an oil-in-water-in-water (O/W1/W2) emulsion consisting of oil droplets (O) contained within a casein-rich dispersed phase (W1) suspended in a pectin-rich continuous phase (W2) was formed. Acidification from pH 7 to 5 …
Development Of Structured Delivery Systems Using Nanolaminated Biopolymer Layers, Young-Hee Cho
Development Of Structured Delivery Systems Using Nanolaminated Biopolymer Layers, Young-Hee Cho
Open Access Dissertations
The objectives of this study were to carry out research to better understand of the formation, stability and properties of multilayer emulsions containing nano-laminated biopolymer coatings, and to utilize this information to develop food-grade delivery systems. The effect of various preparation parameters on the formation and stability of multilayer emulsions was investigated: droplet concentration; mean droplet diameter; droplet charge; biopolymer concentration. β-lactoglobulin (β-Lg) stabilized emulsions (0.5 – 10 wt% oil) containing different pectin concentrations (0 to 0.5 wt%) were prepared at pH 7 (where lipid droplets and pectin molecules were both anionic) and pH 3.5 (where lipid droplets were cationic …