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The formation of an emulsion gel (O/W) and the encapsulation of lipophilic and hydrophilic functional ingredients
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Emulsion gels are widely used in food products, and they have the characteristics of both emulsions and biopolymer gels. When distributed in gels, functional ingredients are protected by the gels and immobilized by the gel network, and thus, they usually have improved physicochemical stability. Emulsion gels are generally prepared based on proteins...
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Purpose of Review
The liver is an important digestive gland in the body. Lifestyle and dietary habits are increasingly damaging our liver, leading to various diseases and health problems. Non-alcoholic fatty liver disease (NAFLD) has become one of the most serious liver disease problems in the world. Diet is one of the important factors in maintain...
Citations
... The starch matrix has been shown to better protect hydrophilic and hydrophobic food ingredients from degradation under high temperature processing compared with lipid and protein food matrices, which undergo degradation (Fathi, Martín, and McClements 2014;Zhu 2017); however, the direct addition of bioactive compounds to cooked foods is still not possible, because of their easy thermal degradation/oxidation . Additionally, in a complex food, the way in which proteins and lipids interact with starch throughout the processing and digestion of meals might alter the quantities of glucose and active ingredients that are released (Lu et al. 2019;Singh, Dartois, and Kaur 2010). To overcome the environmental influence, the encapsulation has shown promising results in protecting the payload. ...
... The influence of formulation parameters, such as (a. Mineral oils, specifically liquid paraffin, have been utilized as the oil phase in numerous Emulgel formulations [60][61][62][63][64][65] . Paraffin wax, which is a type of oil that can turn into crystals, is used in many different ways. ...
Emulgel formulations have emerged as a prominent category in pharmaceutical and cosmetic industries due to their unique characteristics combining the properties of emulsions and gels. This comprehensive review paper delves into the world of emulgels, focusing on their emulsion-based preparation and lipophilic nature. We explore the classification of emulgels, detailing the various types and their applications. This paper provides a comprehensive overview of various techniques employed in the preparation of emulgels. The focus is on elucidating the intricacies involved in achieving formulations that are both stable and efficacious. The diverse methods discussed in the paper shed light on the nuanced aspects of emulgel preparation, offering valuable insights for researchers and practitioners in the field.. Moreover, we present a compelling rationale for the adoption of emulgels as a novel drug delivery system, highlighting their ability to enhance drug infiltration, stability, and patient compliance. In addition to a retrospective analysis, this review paper provides insights into the current landscape of emulgels, covering recent advancements and applications across pharmaceuticals and cosmetics. Furthermore, we discuss the potential future perspectives of emulgels, emphasizing their role in addressing contemporary challenges in drug delivery and skincare. This review serves as a valuable resource for researchers, practitioners, and industry professionals interested in harnessing the potential of emulgels for innovative formulations and therapeutic applications.
... This enhanced stability is attributed to structural changes in emulsion gels during digestion, which inhibit the action of lipases on oil droplet surfaces, thereby reducing lipid digestion and the release of incorporated ingredients. 10 Through careful selection of emulgel excipients, desired release profiles can be achieved in a controlled manner. Moreover, ongoing research explores the development of emulgels as stimuli-responsive systems, capable of altering their morphology and properties in response to external stimuli. ...
... Wheat bran cellulose proves particularly effective in enhancing the gel properties of SPI, facilitating the development of formulations with desirable functional attributes. 9,10 In recent times, there has been considerable interest in alginate-based food emulgels, which are created through the ionic cross-linking of alginates with divalent cations, predominantly calcium. Alginates have been combined with both traditional and protein-based emulsifiers in emulgel formulations. ...
Psoriasis, characterized by immune-mediated inflammation triggered by dysfunctions in the immune
system, manifests in various skin areas with elevated plaques presenting as common symptoms. Traditional
psoriasis treatments often incorporate plant-based remedies, which, although safer, are predominantly
hydrophobic, limiting their permeation and absorption into the skin. To address these challenges,
researchers have turned to emulgels as drug delivery systems. Emulgels, combining the properties of both
emulsions and gels, effectively solubilize hydrophobic drug molecules, enhancing their absorption through
the skin. Emulgels shows several advantages including easy application and removal, emollient properties,
non-greasiness, cosmetic appeal, and excellent penetration capabilities.
This review emphasizes the significance of herbal drugs in psoriasis therapeutics and explores the utilization
of emulgels as a delivery system for herbal extracts and constituents in psoriasis treatment. By highlighting
the potential of emulgels in enhancing the delivery of herbal remedies for psoriasis management, this
review offers insights into novel approaches to address the challenges associated with traditional psoriasis
treatments
... Emulsion gels, as semi-solid food systems with a network structure filled with oil droplets, exhibit exceptional physicochemical, mechanical, and functional properties. They are extensively utilized in various food products to impart desired textural properties, prolong shelf life, and deliver functional ingredients (Abdullah, Liu, Javed, & Xiao, 2022;Lu, Mao, Hou, Miao, & Gao, 2019). ...
... Emulsion-filled gels are a class of semi-solid materials that limit the emulsified oil droplets within the gel network, possessing the advantages of both emulsions and hydrogels [1,2]. Emulsion-filled gels are commonly presented in many traditional food systems, such as cheese, yogurt, tofu, mayonnaise, and some other dairy desserts [3][4][5]. They also can be used as a solid fat substitute and edible inks for 3D printing techniques to create novel and healthy products [6,7]. ...
More understanding of the relationship among the microstructure, mechanical property, and digestive behavior is essential for the application of emulsion gels in the food industry. In this study, heat-denatured pea protein isolate particles and κ-carrageenan were used to fabricate cold-set emulsion gels induced by CaCl2, and the effect of κ-carrageenan concentration on the gel formation mechanism, microstructure, texture, and digestive properties was investigated. Microstructure analysis obtained by confocal microscopy and scanning electron microscopy revealed that pea protein/κ-carrageenan coupled gel networks formed at the polysaccharide concentration ranged from 0.25% to 0.75%, while the higher κ-carrageenan concentration resulted in the formation of continuous and homogenous κ-carrageenan gel networks comprised of protein enriched microdomains. The hydrophobic interactions and hydrogen bonds played an important role in maintaining the gel structure. The water holding capacity and gel hardness of pea protein emulsion gels increased by 37% and 75 fold, respectively, through increasing κ-carrageenan concentration up to 1.5%. Moreover, in vitro digestion experiments based on the INFOGEST guidelines suggested that the presence of 0.25% κ-carrageenan could promote the digestion of lipids, but the increased κ-carrageenan concentration could delay the lipid and protein hydrolysis under gastrointestinal conditions. These results may provide theoretical guidance for the development of innovative pea protein isolate-based emulsion gel formulations with diverse textures and digestive properties.
... In fact, as shown by W. Fu et al. (2018) the interaction between whey protein and cinnamaldehyde (responsible for the cinnamon odour) reduces the syneresis in whey protein gels. This structural change of whey protein-based emulsion gel can also act as vehicles for controlling the release of bioactive compounds in foods (Guo, Bellissimo, & Rousseau, 2017;Lu, Mao, Hou, Miao, & Gao, 2019). For example, the increase in β-fold structure of whey proteins from 47.2% to 72.9% in the presence of cinnamaldehyde increased the in vitro bioaccessibility of β-carotene from 27.54% to 59.87% (R. Zhao et al., 2022). ...
The growing interest in a healthy lifestyle has motivated consumers to ask for functional foods capable of conferring additional benefits to simple nutrition. However, such functional products must also meet the sensory features required by the market to be competitive and acceptable for consumption. In this regard, milk proteins have been very successful due to their nutritional quality and their versatility as food ingredients. Here we have reviewed the current knowledge on the use of native or customised milk proteins to improve the nutritional and techno-functional properties of functional foods. We also explore the interactions between milk proteins and other matrix components (i.e., volatile compounds and phenolic compounds), focusing on the effects of their addition on the physicochemical and sensory properties. Furthermore, we discuss the applications of milk proteins (whey and casein-based ingredients) in both dairy and non-dairy foods. Milk proteins are versatile and can be used to develop customised milk protein-based ingredients with the most desired functional properties. Their binding properties with volatile and phenolic compounds improve the flavour perception, helping to reduce fat, sugar and salt in foods. Such interactions between milk proteins and food matrix components can change the protein structure imparting new functional properties. Depending on the food formulation and purpose, the amount and type of milk protein to be used are good variables to consider in order to optimise the technological and sensory properties of food.
... Emulsion gels are usually prepared based on proteins, polysaccharides, or their mixtures, and the characteristics of oil droplets play a crucial role in the properties and functions of the system [148]. Emulsion gels, as colloidal solid materials, possess a unique three-dimensional network structure and strong mechanical properties, making them capable of providing excellent protection for bioactive substances [149]. ...
Anterior cruciate ligament (ACL) tear is a common sports-related injury, and cartilage injury always emerges as a serious complication following ACL tear, significantly impacting the physical and psychological well-being of affected individuals. Over the years, efforts have been directed toward finding strategies to repair cartilage injury after ACL tear. In recent times, procyanidins, known for their anti-inflammatory and antioxidant properties, have emerged as potential key players in addressing this concern. This article focuses on summarizing the research progress of procyanidins in repairing cartilage injury after ACL tear. It covers the roles, mechanisms, and clinical significance of procyanidins in repairing cartilage injury following ACL tear and explores the future prospects of procyanidins in this domain. This review provides novel insights and hope for the repair of cartilage injury following ACL tear.
... This is referred to as high coverage. By successfully reducing the interaction and attraction between oil droplets, this high coverage can prevent oil droplet aggregation, 27 which is more conducive to forming stable and small-particle-size emulsions. It can therefore be concluded that the addition of TGase promoted the crosslinked aggregation between proteins and enhanced OVA's adsorption and surface coverage of oil droplets. ...
BACKGROUND
The use of emulsion gels to protect and deliver probiotics has become an important topic in the food industry. This study used transglutaminase (TGase) to regulate ovalbumin (OVA) to prepare a novel emulsion gel. The effects of OVA concentration and the addition of TGase on the microstructure, rheological properties, water‐holding capacity, and stability of the emulsion gels were investigated.
RESULTS
With the addition of TGase and the increasing OVA, the particle size of the emulsion gels decreased significantly (P < 0.05). The gels with TGase exhibited greater water holding, hardness, and chewiness to some extent by forming a more uniform and stable system. After simulated digestion, the survival rate of Bifidobacterium lactis embedded in OVA emulsion gels improved significantly in comparison with the oil–water mixture as a result of the protective effect of the emulsion gel encapsulation.
CONCLUSION
By increasing the OVA content and adding TGase, the rheological characteristics, stability, and encapsulation capability of the OVA emulsion gel could be enhanced, providing a theoretical basis for the use of emulsion gels to construct probiotic delivery systems. © 2023 Society of Chemical Industry.
... Emulsion-based delivery systems such as filled hydrogel particles are promising matrices to deliver lipophilic bioactive compounds, combining good physical stability and mechanical properties with low cost and simplicity (Lu et al., 2019;Sarkar & Mackie, 2020;Zhang et al., 2015). During their passage through the gastrointestinal tract, bioactive compounds are exposed to different conditions that can affect their stability (Cheng et al., 2021;Nieva-Echevarría et al., 2020). ...
The addition of whey proteins to alginate beads can enhance the functionality of encapsulation systems and improve the stability of the encapsulated bioactive compounds. In this work, chia oil (rich in omega‐3 fatty acids) and astaxanthin were encapsulated in alginate (100SA) and whey protein aggregates‐alginate (25WPA75SA) beads. The behavior of both types of beads during gastrointestinal digestion was assessed using the standardized INFOGEST in vitro methodology. Different mathematical models were used to analyze the release profile of the encapsulated bioactive compounds. Both types of beads protected the bioactive compounds during the gastric phase with release percentages lower than 10% and allowed their release during the intestinal phase with release percentages of up to 90%. The addition of whey protein aggregates did not affect the amount of bioactive compounds released. Furthermore, Korsmeyer‐Peppas model showed a highly accurate fit and the release coefficient (k) values indicated a higher release rate of the bioactive compounds from 25WPA75SA beads (25WPA75SA beads: k = 9.18 × 10⁻⁴ s⁻ⁿ and k = 1.07 × 10⁻³ s⁻ⁿ, 100SA beads: k = 3.80 × 10⁻⁵ s⁻ⁿ and k = 2.20 × 10⁻⁵ s⁻ⁿ, for astaxanthin and omega‐3 release, respectively). On the other hand, encapsulation slightly increased the chia oil lipolysis, but no differences were found between both types of beads. Finally, the bioaccessibility of both bioactive compounds were not influenced by the addition of whey protein aggregates.
Practical applications
Chia oil (source of omega‐3 fatty acids) and the pigment astaxanthin are valuable bioactive compounds for the formulation of healthy foods. The encapsulation system developed combining sodium alginate and whey protein aggregates allowed the protection of the bioactive compounds during gastric digestion and their controlled release during intestinal phase. Our findings show a promising strategy that can be satisfactorily used to deliver lipophilic active compounds.
... During the heating process, whey protein molecules denatured and exposed hydrophobic groups such as sulfhydryl groups, which mixed with oil droplets and attached to their surface to form a stable oil-in-water system (Fan et al., 2021), and more oil droplets were filled into the system and packed tightly when volume fraction of the oil phase enlarged, increasing gel hardness (Liu et al., 2019b). The hardness value of 50C-MG was 97.10 ± 5.43 g, which exceeded that of 65C-MG and 75C-MG, attributed to the relatively high whey protein content in 50C-MG, which may function as an active filler after heat treatment to package the oil droplets, and the emulsified droplets can serve as a filler, while the active filler can participate in gel formation and give samples a certain hardness (Lu et al., 2019;Ren et al., 2004). Both springness and resilience values of C-EG samples were greater when compared to M-EG samples, indicating that C-EG possessed more gel properties. ...
Some undesirable physical characteristics of processed cheese due to insufficient fat emulsification have prompted extra ingredients to be added to compensate. Whey proteins offer promising nutritional and emulsifying properties. In this study, whey protein and corn oil were applied to high internal phase emulsion gels with enhanced texture of processed cheese while offering additional functional ingredients. Emulsion gels were prepared after pre-emulsification of different levels of corn oil and milk fat and used in cheese. The gel strength, water holding capacity (WHC), rheology, and thermal stability properties of gel, as well as the texture and melting properties of cheese, were characterized. Corn oil could be pre-emulsified by heat-denatured whey protein forming a stable hexagonal arrangement structure at higher oil content, and the emulsion gels exhibited good viscoelasticity, WHC, and thermal stability. In contrast, the high crystallinity of milk fat conferred hardness to gel at higher oil content but was detrimental to the network structure of gel, with large gel particles and a rough network. The cheese made from high internal phase emulsion gels had a soft texture, and corn oil was more effective than milk fat in reducing the hardness of cheese, giving springness and cohesiveness to cheese, with a significant reduction in oil separation.
Graphical Abstract
