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For Reviewers
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Informed Consent Policy
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Dietary recommendations during the COVID-19 pandemic. Statement of the Committee of Human Nutrition Science of the Polish Academy of Sciences
Our new CiteScore2020 from SCOPUS
June 2021 Issue has just been published
September 2021 issue has just been released
Volume 71's Reviewers Index
Our new Impact Factor and Cite Score
Our new CiteScore2022 from SCOPUS
September 2023 issue has just been published
Multilayer Oil-in-Water Emulsions: Formation, Characteristics and Application as the Carriers for Lipophilic Bioactive Food Components – a Review
Publication date: 2015-09-30
Pol. J. Food Nutr. Sci. 2015;65(3):157–166
KEYWORDS
ABSTRACT
In this article the fundamentals regarding manufacturing of multilayer oil-in-water (M-O/W) emulsions and factors affecting stability of these systems are demonstrated. 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 a multicomposite protective layers around emulsion droplets. Finally, limitations regarding studies of M-O/W systems which should be developed are specified.
CITATIONS (30):
1.
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Bulei Sheng, Lin Li, Xia Zhang, Wenjuan Jiao, Di Zhao, Xue Wang, Liting Wan, Bing Li, Hui Rong
Molecules
Bulei Sheng, Lin Li, Xia Zhang, Wenjuan Jiao, Di Zhao, Xue Wang, Liting Wan, Bing Li, Hui Rong
Molecules
2.
Layer-by-layer adsorption: Factors affecting the choice of substrates and polymers
Iuliia Elizarova, Paul Luckham
Advances in Colloid and Interface Science
Iuliia Elizarova, Paul Luckham
Advances in Colloid and Interface Science
3.
Improving emulsion formation, stability and performance using mixed emulsifiers: A review
David McClements, Seid Jafari
Advances in Colloid and Interface Science
David McClements, Seid Jafari
Advances in Colloid and Interface Science
4.
Encapsulation of Active Molecules and Their Delivery System
Jitendra Carpenter, Suja George, Virendra Saharan
Jitendra Carpenter, Suja George, Virendra Saharan
5.
Formation, stability and antioxidant activity of food-grade multilayer emulsions containing resveratrol
Alejandra Acevedo-Fani, Hélder Silva, Robert Soliva-Fortuny, Olga Martín-Belloso, Antonio Vicente
Food Hydrocolloids
Alejandra Acevedo-Fani, Hélder Silva, Robert Soliva-Fortuny, Olga Martín-Belloso, Antonio Vicente
Food Hydrocolloids
6.
Stabilization of soybean oil-in-water emulsions using polypeptide multilayers: Cationic polylysine and anionic polyglutamic acid
Mundo Muriel, Hualu Zhou, Yunbing Tan, Jinning Liu, David McClements
Food Research International
Mundo Muriel, Hualu Zhou, Yunbing Tan, Jinning Liu, David McClements
Food Research International
7.
Effects of starch type and concentration on the physicochemical properties of bilayer‐stabilized oil‐in‐water emulsion gels enriched with
β
‐1,3/1,
6‐D
‐glucans
Grażyna Bortnowska, Artur Bartkowiak, Grzegorz Tokarczyk, Sylwia Przybylska, Robert Iwański
Journal of the Science of Food and Agriculture
Grażyna Bortnowska, Artur Bartkowiak, Grzegorz Tokarczyk, Sylwia Przybylska, Robert Iwański
Journal of the Science of Food and Agriculture
8.
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Food Hydrocolloids
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Food Hydrocolloids
9.
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Quality Assurance and Safety of Crops & Foods
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Quality Assurance and Safety of Crops & Foods
10.
Encapsulation systems for lutein: A review
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Trends in Food Science & Technology
Benjamin Steiner, David McClements, Gabriel Davidov-Pardo
Trends in Food Science & Technology
11.
Physicochemical characteristics and emulsification properties of cellulose nanocrystals stabilized O/W pickering emulsions with high -OSO3- groups
Hongcai Zhang, Yanan Qian, Shunsheng Chen, Yanyun Zhao
Food Hydrocolloids
Hongcai Zhang, Yanan Qian, Shunsheng Chen, Yanyun Zhao
Food Hydrocolloids
12.
Superhydrophobic Coatings from Beeswax-in-Water Emulsions with Latent Heat Storage Capability
Sara Naderizadeh, José Heredia-Guerrero, Gianvito Caputo, Silvia Grasselli, Annalisa Malchiodi, Athanassia Athanassiou, Ilker Bayer
Advanced Materials Interfaces
Sara Naderizadeh, José Heredia-Guerrero, Gianvito Caputo, Silvia Grasselli, Annalisa Malchiodi, Athanassia Athanassiou, Ilker Bayer
Advanced Materials Interfaces
13.
Emulsion-based Systems for Delivery of Food Active Compounds
Mohamed Koubaa, Nooshin Nikmaram, Shahin Roohinejad, Alireza Rafati, Ralf Greiner
Mohamed Koubaa, Nooshin Nikmaram, Shahin Roohinejad, Alireza Rafati, Ralf Greiner
14.
Pickering emulsions immobilized within hydrogel matrix with enhanced resistance against harsh processing conditions and sequential digestion
Jie Xiao, Ce Shi, Yunqi Li, Yijun Pan, Qingrong Huang
Food Hydrocolloids
Jie Xiao, Ce Shi, Yunqi Li, Yijun Pan, Qingrong Huang
Food Hydrocolloids
15.
Influence of interfacial structure on physical stability and antioxidant activity of curcumin multilayer emulsions
Javier Leiva-Vega, Ricardo Villalobos-Carvajal, Giovanna Ferrari, Francesco Donsì, Rommy Zúñiga, Carolina Shene, Tatiana Beldarraín-Iznaga
Food and Bioproducts Processing
Javier Leiva-Vega, Ricardo Villalobos-Carvajal, Giovanna Ferrari, Francesco Donsì, Rommy Zúñiga, Carolina Shene, Tatiana Beldarraín-Iznaga
Food and Bioproducts Processing
16.
Thermodynamic compatibility and interactions between Speckled Sugar bean protein and xanthan gum for production of multilayer O/W emulsion
Nazanin Rahmati, Arash Koocheki, Mehdi Varidi, Rassoul Kadkhodaee
Journal of Food Science and Technology
Nazanin Rahmati, Arash Koocheki, Mehdi Varidi, Rassoul Kadkhodaee
Journal of Food Science and Technology
17.
Development, physical stability and bioaccessibility of β-carotene-enriched tertiary emulsions
Ariadna Gasa-Falcon, Alejandra Acevedo-Fani, Gemma Oms-Oliu, Isabel Odriozola-Serrano, Olga Martín-Belloso
Journal of Functional Foods
Ariadna Gasa-Falcon, Alejandra Acevedo-Fani, Gemma Oms-Oliu, Isabel Odriozola-Serrano, Olga Martín-Belloso
Journal of Functional Foods
18.
Quaternized chitosan-coated nanoemulsions: A novel platform for improving the stability, anti-inflammatory, anti-cancer and transdermal properties of Plai extract
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Carbohydrate Polymers
Urarika Luesakul, Songchan Puthong, Kanokwan Sansanaphongpricha, Nongnuj Muangsin
Carbohydrate Polymers
19.
Influence of molecular weight of an anionic marine polysaccharide (sulfated fucan) on the stability and digestibility of multilayer emulsions: Establishment of structure-function relationships
Feifei Shi, Xuejian Tian, David McClements, Yaoguang Chang, Jingjing Shen, Changhu Xue
Food Hydrocolloids
Feifei Shi, Xuejian Tian, David McClements, Yaoguang Chang, Jingjing Shen, Changhu Xue
Food Hydrocolloids
20.
Enhancing emulsion functionality using multilayer technology: Coating lipid droplets with saponin-polypeptide-polysaccharide layers by electrostatic deposition
Jorge Mundo, Hualu Zhou, Yunbing Tan, Jinning Liu, David McClements
Food Research International
Jorge Mundo, Hualu Zhou, Yunbing Tan, Jinning Liu, David McClements
Food Research International
21.
Influence of hydrocolloid addition on physical properties and rheology of olive oil in bitter orange juice (O/W) nano-emulsions prepared with blends of different surfactants
Şelale Yalçinöz, Emine Erçelebi
Journal of Dispersion Science and Technology
Şelale Yalçinöz, Emine Erçelebi
Journal of Dispersion Science and Technology
22.
Physical stability characteristics of sunflower oil-in-water emulsion containing sodium chloride, stabilized by gelatinized bambara groundnut flour
Oladayo Adeyi, Daniel Ikhu-Omoregbe, Victoria Jideani, Jason Stokes
Cogent Engineering
Oladayo Adeyi, Daniel Ikhu-Omoregbe, Victoria Jideani, Jason Stokes
Cogent Engineering
23.
Electrolysis soy protein isolate-based oleogels prepared with an emulsion-templated approach
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International Journal of Food Engineering
Dianyu Yu, Yan Chen, Xing Chen, Yunyan Huang, Liqi Wang, Mingzhe Pan, Walid Elfalleh
International Journal of Food Engineering
24.
Delivering Functionality in Foods
Cecilio Carrera-Sánchez, Manuel Félix, Carlos Bengoechea, Alberto Romero, Antonio Guerrero
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25.
Biocompatible Polyelectrolyte Complex Nanoparticles for Lycopene Encapsulation Attenuate Oxidative Stress-Induced Cell Damage
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Frontiers in Nutrition
Dongjing Zhang, Yun Jiang, Ming Xiang, Fen Wu, Min Sun, XianFeng Du, Lei Chen
Frontiers in Nutrition
26.
Upgrading the Transdermal Biomedical Capabilities of Thyme Essential Oil Nanoemulsions Using Amphiphilic Oligochitosan Vehicles
Ali Nasr, Yasmin Mortagi, Nashwa Elwahab, Mohammad Alfaifi, Ali Shati, Serag Elbehairi, Reda Elshaarawy, Islam Kamal
Pharmaceutics
Ali Nasr, Yasmin Mortagi, Nashwa Elwahab, Mohammad Alfaifi, Ali Shati, Serag Elbehairi, Reda Elshaarawy, Islam Kamal
Pharmaceutics
27.
Drug-Loaded Polymeric Particulated Systems for Ophthalmic Drugs Release
Ruxandra Mihailovici, Alexandra Croitoriu, Florin Nedeff, Valentin Nedeff, Lacramioara Ochiuz, Decebal Vasincu, Ovidiu Popa, Maricel Agop, Andreea Moraru, Danut Costin, Marcel Costuleanu, Liliana Verestiuc
Molecules
Ruxandra Mihailovici, Alexandra Croitoriu, Florin Nedeff, Valentin Nedeff, Lacramioara Ochiuz, Decebal Vasincu, Ovidiu Popa, Maricel Agop, Andreea Moraru, Danut Costin, Marcel Costuleanu, Liliana Verestiuc
Molecules
28.
Gelatin-EGCG-high methoxyl pectin ternary complex stabilized W1/O/W2 double emulsions loaded with vitamin C: Formation, structure, stability, in vitro gastrointestinal digestion
Xiang Huang, Rui Tu, Hongbo Song, Kai Dong, Fang Geng, Lei Chen, Qun Huang, Yingmei Wu
International Journal of Biological Macromolecules
Xiang Huang, Rui Tu, Hongbo Song, Kai Dong, Fang Geng, Lei Chen, Qun Huang, Yingmei Wu
International Journal of Biological Macromolecules
29.
ENKAPSÜLASYON VE GIDA TEKNOLOJİSİNDE KULLANIMI (ENCAPSULATION AND ITS USE IN FOOD TECHNOLOGY)
Soner TUTUN, Ozen YURDAKUL
Veteriner Farmakoloji ve Toksikoloji Derneği Bülteni
Soner TUTUN, Ozen YURDAKUL
Veteriner Farmakoloji ve Toksikoloji Derneği Bülteni
30.
Formulation of a Stable Oil-in-Water Microemulsion of Torreya grandis cv. Merrillii Aril Essential Oil and Its Application in Loquat Fruit Preservation
He Wang, Yue Zheng, Xinyue Tang, Ting Zhang
Foods
He Wang, Yue Zheng, Xinyue Tang, Ting Zhang
Foods
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