Application of gel‐in‐oil‐in‐water double emulsions as a pork oil replacer in emulsified sausage

2022 ◽  
Author(s):  
Yan Zhang ◽  
Xu Wang ◽  
Han Chen ◽  
Fazheng Ren ◽  
Zuowen Liu ◽  
...  
Keyword(s):  
Double Emulsions ◽  
Oil In Water

scholarly journals New Trends in Natural Emulsifiers and Emulsion Technology for the Food Industry

2021 ◽  
Author(s):  
Arantzazu Santamaria-Echart ◽  
Isabel P. Fernandes ◽  
Samara C. Silva ◽  
Stephany C. Rezende ◽  
Giovana Colucci ◽  
...  
Keyword(s):  
Circular Economy ◽  
Food Industry ◽  
Solid Particles ◽  
Microbial Fermentation ◽  
Bibliometric Data ◽  
Pickering Emulsions ◽  
Double Emulsions ◽  
Oil In Water ◽  
Food Applications ◽  
New Generation

The food industry depends on using different additives, which increases the search for effective natural or natural-derived solutions, to the detriment of the synthetic counterparts, a priority in a biobased and circular economy scenario. In this context, different natural emulsifiers are being studied to create a new generation of emulsion-based products. Among them, phospholipids, saponins, proteins, polysaccharides, biosurfactants (e.g., compounds derived from microbial fermentation), and organic-based solid particles (Pickering stabilizers) are being used or start to gather interest from the food industry. This chapter includes the basic theoretical fundamentals of emulsions technology, stabilization mechanisms, and stability. The preparation of oil-in-water (O/W) and water-in-oil (W/O) emulsions, the potential of double emulsions, and the re-emerging Pickering emulsions are discussed. Moreover, the most relevant natural-derived emulsifier families (e.g., origin, stabilization mechanism, and applications) focusing food applications are presented. The document is grounded in a bibliographic review mainly centered on the last 10-years, and bibliometric data was rationalized and used to better establish the hot topics in the proposed thematic.

Encapsulation of vitamin C in a rebaudioside-sweetened model beverage using water in oil in water double emulsions

LWT ◽  
2018 ◽  
Vol 96 ◽  
pp. 419-425 ◽  
Author(s):  
Najme Kheynoor ◽  
Seyed Mohammad Hashem Hosseini ◽  
Gholam-Hosseini Yousefi ◽  
Hadi Hashemi Gahruie ◽  
Gholam-Reza Mesbahi
Keyword(s):  
Vitamin C ◽  
Double Emulsions ◽  
Oil In Water

A microfluidic platform utilizing anchored water-in-oil-in-water double emulsions to create a niche for analyzing single non-adherent cells

Lab on a Chip ◽  
2019 ◽  
Vol 19 (3) ◽  
pp. 422-431 ◽  
Author(s):  
Bo Cai ◽  
Tian-Tian Ji ◽  
Ning Wang ◽  
Xin-Bo Li ◽  
Rong-Xiang He ◽  
...  
Keyword(s):  
Adherent Cells ◽  
Microfluidic Platform ◽  
Double Emulsions ◽  
Oil In Water ◽  
On Chip

Water-in-oil-in-water double emulsions (W/O/W DEs) are generated to encapsulate non-adherent cells and anchored in an array on-chip for in situ assays.

scholarly journals Encapsulation Preserves Antioxidant and Antidiabetic Activities of Cactus Acid Fruit Bioactive Compounds under Simulated Digestion Conditions

Molecules ◽  
2020 ◽  
Vol 25 (23) ◽  
pp. 5736
Author(s):  
Gabriela Medina-Pérez ◽  
José Antonio Estefes-Duarte ◽  
Laura N. Afanador-Barajas ◽  
Fabián Fernández-Luqueño ◽  
Andrea Paloma Zepeda-Velásquez ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Digestive Enzymes ◽  
Storage Conditions ◽  
Antidiabetic Activity ◽  
Total Phenols ◽  
Double Emulsions ◽  
Simulated Digestion ◽  
Oil In Water ◽  
Before And After ◽  
The Stability

Cactus acid fruit (Xoconostle) has been studied due its content of bioactive compounds. Traditional Mexican medicine attributes hypoglycemic, hypocholesterolemic, anti-inflammatory, antiulcerogenic and immunostimulant properties among others. The bioactive compounds contained in xoconostle have shown their ability to inhibit digestive enzymes such as α-amylase and α-glucosidase. Unfortunately, polyphenols and antioxidants in general are molecules susceptible to degradation due to storage conditions, (temperature, oxygen and light) or the gastrointestinal tract, which limits its activity and compromises its potential beneficial effect on health. The objectives of this work were to evaluate the stability, antioxidant and antidiabetic activity of encapsulated extract of xoconostle within double emulsions (water-in-oil-in-water) during storage conditions and simulated digestion. Total phenols, flavonoids, betalains, antioxidant activity, α-amylase and α-glucosidase inhibition were measured before and after the preparation of double emulsions and during the simulation of digestion. The ED40% (treatment with 40% of xoconostle extract) treatment showed the highest percentage of inhibition of α-glucosidase in all phases of digestion. The inhibitory activity of α-amylase and α-glucosidase related to antidiabetic activity was higher in microencapsulated extracts than the non-encapsulated extracts. These results confirm the viability of encapsulation systems based on double emulsions to encapsulate and protect natural antidiabetic compounds.

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