Search for Author, Title, Keyword
Multilayer Oil-in-Water Emulsions: Formation, Characteristics and Application as the Carriers for Lipophilic Bioactive Food Components – a Review
 
More details
Hide details
 
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 (34):
1.
Physicochemical Properties and Chemical Stability of β-Carotene Bilayer Emulsion Coated with Bovine Serum Albumin and Arabic Gum Compared to Monolayer Emulsions
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
 
3.
Improving emulsion formation, stability and performance using mixed emulsifiers: A review
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
 
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
 
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
 
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
 
8.
Oil-water interfacial behavior of soy β-conglycinin–soyasaponin mixtures and their effect on emulsion stability
Lijie Zhu, Qingying Xu, Xiuying Liu, Yangyang Xu, Lina Yang, Shengnan Wang, Jun Li, Tao Ma, He Liu
Food Hydrocolloids
 
9.
Effect of surfactant type and droplet size on lipid oxidation in oil-in-water nano-emulsions
Ş. Yalçinöz, E. Erçelebi
Quality Assurance and Safety of Crops & Foods
 
10.
Encapsulation systems for lutein: A review
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
 
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
 
13.
Emulsion-based Systems for Delivery of Food Active Compounds
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
 
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
 
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
 
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
 
18.
Quaternized chitosan-coated nanoemulsions: A novel platform for improving the stability, anti-inflammatory, anti-cancer and transdermal properties of Plai extract
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
 
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
 
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
 
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
 
23.
Electrolysis soy protein isolate-based oleogels prepared with an emulsion-templated approach
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
 
25.
Biocompatible Polyelectrolyte Complex Nanoparticles for Lycopene Encapsulation Attenuate Oxidative Stress-Induced Cell Damage
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
 
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
 
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
 
29.
ENKAPSÜLASYON VE GIDA TEKNOLOJİSİNDE KULLANIMI (ENCAPSULATION AND ITS USE IN FOOD TECHNOLOGY)
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
 
31.
Interfacial rheology of linearly growing polyelectrolyte multilayers at the water–air interface: from liquid to solid viscoelasticity
Stéphane Pivard, Leandro Jacomine, Felix S. Kratz, Catherine Foussat, Jean-Philippe Lamps, Mélanie Legros, Fouzia Boulmedais, Jan Kierfeld, François Schosseler, Wiebke Drenckhan
Soft Matter
 
32.
Bubbling Up in a Lab-on-A-Chip: A Gravity-Driven Approach to the Formation of Polyelectrolyte Multilayer Capsules and Foams
Stephane Pivard, Aurélie Hourlier-Fargette, Guillaume Cotte-Carluer, Duzi Chen, Antoine Egele, Christophe Lambour, Francois Schosseler, Wiebke Drenckhan
 
33.
Chemical stability of β-carotene composite or bilayer emulsions coated with pea protein isolate and γ-polyglutamic acid compared to monolayer emulsion
Bobo Zhang, Hongshuai Zhu, Xinhua Xie, Qingshan Shi, Dan Liang, Kai Chen
International Journal of Food Engineering
 
34.
Bubbling up in a Lab-on-a-Chip: A gravity-driven approach to the formation of polyelectrolyte multilayer capsules and foams
S. Pivard, A. Hourlier-Fargette, G. Cotte-Carluer, D. Chen, A. Egele, C. Lambour, F. Schosseler, W. Drenckhan-Andreatta
Colloids and Surfaces A: Physicochemical and Engineering Aspects
 
eISSN:2083-6007
ISSN:1230-0322
Journals System - logo
Scroll to top