Encapsulation of short-chain bioactive peptides (BAPs) for gastrointestinal delivery: a review.

The majority of known peptides with high bioactivity (BAPs) such as antihypertensive, antidiabetic, antioxidant, hypocholesterolemic, anti-inflammatory and antimicrobial actions, are short-chain sequences of less than ten amino acids. These short-chain BAPs of varying natural and synthetic origin must be bioaccessible to be capable of being adsorbed systemically upon oral administration to show their full range of bioactivity. However, in general, in vitro and in vivo studies have shown that gastrointestinal digestion reduces BAPs bioactivity unless they are protected from degradation by encapsulation. This review gives a critical analysis of short-chain BAP encapsulation and performance with regard to the oral delivery route. In particular, it focuses on short-chain BAPs with antihypertensive and antidiabetic activity and encapsulation methods via nanoparticles and microparticles. Also addressed are the different wall materials used to form these particles and their associated payloads and release kinetics, along with the current challenges and a perspective of the future applications of these systems.

γ-Cyclodextrin Metal-Organic Frameworks: Do Solvents Make a Difference?

Conventionally, methanol is the solvent of choice in the synthesis of gamma-cyclodextrin metal-organic frameworks (γ-CD-MOFs), but using ethanol as a replacement could allow for a more food-grade synthesis condition. Therefore, the aim of the study was to compare the γ-CD-MOFs synthesised with both methanol and ethanol. The γ-CD-MOFs were characterised by scanning electron microscopy (SEM), surface area and pore measurement, Fourier transform infrared spectroscopy (FTIR) and powder X-ray diffraction (PXRD). The encapsulation efficiency (EE) and loading capacity (LC) of the γ-CD-MOFs were also determined for curcumin, using methanol, ethanol and a mixture of the two as encapsulation solvent. It was found that γ-CD-MOFs synthesised by methanol and ethanol do not differ greatly, the most significant difference being the larger crystal size of γ-CD-MOFs crystallised from ethanol. However, the change in solvent significantly influenced the EE and LC of the crystals. The higher solubility of curcumin in ethanol reduced interactions with the γ-CD-MOFs and resulted in lowered EE and LC. This suggests that different solvents should be used to deliberately manipulate the EE and LC of target compounds for better use of γ-CD-MOFs as their encapsulating and delivery agents.

Synthetic and biopolymeric microgels: Review of similarities and difference in behaviour in bulk phases and at interfaces.

This review discusses the current knowledge of interfacial and bulk interactions of biopolymeric microgels in relation to the well-established properties of synthetic microgels for applications as viscosity modifiers and Pickering stabilisers. We present a timeline showing the key milestones in designing microgels and their bulk/ interfacial performance. Poly(N-isopropylacrylamide) (pNIPAM) microgels have remained as the protagonist in the synthetic microgel domain whilst proteins or polysaccharides have been primarily used to fabricate biopolymeric microgels. Bulk properties of microgel dispersions are dominated by the volume fraction (ϕ) of the microgel particles, but ϕ is difficult to pinpoint, as addressed by many theoretical models. By evaluating recent experimental studies over the last five years, we find an increasing focus on the analysis of microgel elasticity as a key parameter in modulating their packing at the interfaces, within the provinces of both synthetic and biopolymeric systems. Production methods and physiochemical factors shown to influence microgel swelling in the aqueous phase can have a significant impact on their bulk as well as interfacial performance. Compared to synthetic microgels, biopolymer microgels show a greater tendency for polydispersity and aggregation and do not appear to have a core-corona structure. Comprehensive studies of biopolymeric microgels are still lacking, for example, to accurately determine their inter- and intra- particle interactions, whilst a wider variety of techniques need to be applied in order to allow comparisons to real systems of practical usage.

Surface adsorption properties of peptides produced by non-optimum pH pepsinolysis of proteins: A combined experimental and self-consistent-field calculation study.

HYPOTHESIS: Partial hydrolysis of large molecular weight (Mw), highly aggregated plant proteins is frequently used to improve their solubility. However, if this hydrolysis is extensive, random or nonselective, it is unlikely to improve functional properties such as surface activity, emulsion, or foam-stabilising capacity. EXPERIMENTS AND SIMULATION: Soy protein isolate (SPI) was hydrolysed by pepsin under optimal (pH 2.1) and non-optimal (pH 4.7) conditions. The surface activity and emulsion stabilising capacity of the resultant peptides were measured and compared. The colloidal interactions between a pair of emulsion droplets were modelled via Self-Consistent-Field Calculations (SCFC). FINDINGS: Hydrolysis at pH 2.1 and 4.7 resulted in a considerable increase in measured surface activity compared to the native (non-hydrolysed) SPI, but the hydrolysate from pH 2.1 was not as good an emulsion stabiliser as the hydrolysate (particularly the fraction Mw > 10 kDa) at pH 4.7. Furthermore, peptide analysis of the latter suggested it was dominated by a fragment of one of the major soy proteins ß-conglycinin, with Mw ≈ 25 kDa. SCFC calculations confirmed that interactions mediated by adsorbed layers of this peptide point to it being an excellent emulsion stabiliser.

Improved Antioxidant and Mechanical Properties of Food Packaging Films Based on Chitosan/Deep Eutectic Solvent, Containing Açaí-Filled Microcapsules.

The development of biobased antioxidant active packaging has been valued by the food industry for complying with environmental and food waste concerns. In this work, physicochemical properties for chitosan composite films as a potential active food packaging were investigated. Chitosan films were prepared by solution casting, plasticized with a 1:2 choline chloride: glycerol mixture as a deep eutectic solvent (DES) and incorporated with 0-10% of optimized açaí oil polyelectrolyte complexes (PECs). Scanning electron microscopy and confocal laser scanning microscopy revealed that the chitosan composite films were continuous and contained well-dispersed PECs. The increased PECs content had significant influence on the thickness, water vapor permeability, crystallinity (CrD) and mechanical and dynamic behavior of the films, as well as their antioxidant properties. The tensile strength was reduced in the following order: 11.0 MPa (control film) > 0.74 MPa (5% DES) > 0.63 MPa (5% DES and 5% PECs). Films containing 2% of PECs had an increased CrD, ~6%, and the highest elongation at break, ~104%. Films with 1% of PECs displayed the highest antioxidant properties against the ABTS and DPPH radicals, ~6 and ~17 mg TE g-1, respectively, and highest equivalent polyphenols content (>0.5 mg GAE g-1). Films with 2% of particles were not significantly different. These results suggested that the chitosan films that incorporated 1-2% of microparticles had the best combined mechanical and antioxidant properties as a potential material for food packaging.

Effect of Oil on Cellulose Dissolution in the Ionic Liquid 1-Butyl-3-methyl Imidazolium Acetate.

While ionic liquids (ILs) are well known to be excellent solvents for cellulose, the exact mechanism of dissolution has been a much disputed topic in recent years and is still not completely clear. In this work, we add to the current understanding and highlight the importance of hydrophobic interactions, through studying cellulose dissolution in mixtures of 1-butyl-3-methyl imidazolium acetate (BmimAc) and medium-chain triglyceride (MCT) oil. We demonstrate that the order in which constituents are mixed together plays a key role, through nuclear magnetic resonance (NMR) spectroscopic analysis. When small quantities of MCT oil (0.25-1 wt %) were introduced to BmimAc before cellulose, the effect on BmimAc chemical shift values was much more significant compared to when the cellulose was dissolved first, followed by oil addition. Rheological analysis also showed small differences in the viscosities of oil-cellulose-BmimAc solutions, depending on the order the constituents were added. On the other hand, no such order effect on the NMR results was observed when cellulose was replaced with cellobiose, suggesting that this observation is unique to the macromolecule. We propose that a cellulose-oil interaction develops but only when the cellulose structure has a sufficient degree of order and not when the cellulose is molecularly dispersed, since the hydrophobic cellulose plane is no longer intact. In all cases, cellulose-BmimAc-oil solutions were stable for at least 4 months. To our knowledge, this is the first work that investigates the effect of oil addition on the dissolving capacity of BmimAc and highlights the need for further re-evaluation of accepted mechanisms for cellulose dissolution in ILs.

Pectin-based microgels for rheological modification in the dilute to concentrated regimes.

HYPOTHESIS: A novel range of microgel particles of different internal cross-linking densities can be created by covalently cross-linking sugar beet pectin (SBP) with the enzyme laccase and mechanically breaking down the subsequent parent hydrogels to sugar beet pectin microgels (SBPMG) via shearing. The bulk rheological properties of suspensions of the different SBPMG are expected to depend on the microgel morphology, elasticity (crosslinking density) and volume fraction respectively. EXPERIMENTS: The rheology of both dilute and concentrated dispersions of SBPMG were studied in detail via capillary viscometry and shear rheometry, supplemented by information on particle size and shape from static light scattering, confocal microscopy and electron microscopy. FINDINGS: For dilute suspensions of SBPMG, data for viscosity versus effective volume fraction (ɸeff) falls on a 'master' curve for all 3 types of SBPMG. In the more concentrated regime, the softer microgels allow greater packing and interpenetration and give lower viscosities at the same ɸeff, but all 3 types of microgel give much higher viscosities than the equivalent concentration of 'non-microgelled' pectin. The firmer microgels can be concentrated to achieve elasticities equivalent to the original parent hydrogel. All SBPMG suspensions were extremely shear thinning but showed virtually no time-dependence.

Rheological and NMR Studies of Cellulose Dissolution in the Ionic Liquid BmimAc.

Solutions of two types of cellulose in the ionic liquid 1-butyl-3-methyl-imidazolium acetate (BmimAc) have been analyzed using rheology and fast-field cycling nuclear magnetic resonance (NMR) spectroscopy, in order to analyze the macroscopic (bulk) and microscopic environments, respectively. The degree of polymerization (DP) was observed to have a significant effect on both the overlap (c*) and entanglement (ce) concentrations and the intrinsic viscosity ([η]). For microcrystalline cellulose (MCC)/BmimAc solutions, [η] = 116 mL g-1, which is comparable to that of MCC/1-ethyl-3-methyl-imidazolium acetate (EmimAc) solutions, while [η] = 350 mL g-1 for the commercial cellulose (higher DP). Self-diffusion coefficients (D) obtained via the model-independent approach were found to decrease with cellulose concentration and increase with temperature, which can in part be explained by the changes in viscosity; however, ion interactions on a local level are also important. Both Stokes-Einstein and Stokes-Einstein-Debye analyses were carried out to directly compare rheological and relaxometry analyses. It was found that polymer entanglements affect the microscopic environment to a much lesser extent than for the macroscopic environment. Finally, the temperature dependencies of η, D, and relaxation time (T1) could be well described by Arrhenius relationships, and thus, activation energies (Ea) for flow, diffusion, and relaxation were determined. We demonstrate that temperature and cellulose concentration have different effects on short- and long-range interactions.

Comparison of alcalase- and pepsin-treated oilseed protein hydrolysates - Experimental validation of predicted antioxidant, antihypertensive and antidiabetic properties.

There is emerging evidence on the importance of food-derived bioactive peptides to promote human health. Compared with animal derived proteins, plant proteins, in particular oilseed proteins, are considered as affordable and sustainable sources of bioactive peptides. Based on our previous bioinformatic analysis, five oilseed proteins (flaxseed, rapeseed, sunflower, sesame and soybean) were enzymatically hydrolysed using alcalase and pepsin (pH 1.3 and pH 2.1). Further, low molecular weight (Mw â€‹< â€‹3 â€‹kDa) fractions were generated using ultrafiltration. The protein hydrolysates and their low Mw fractions were evaluated for their in vitro antioxidant, antihypertensive and antidiabetic capabilities, in comparison with samples obtained from two dairy proteins (whey and casein). Apart from dipeptidyl-peptidase IV inhibition, significantly stronger bioactivities were detected for the low Mw fractions. In partial agreement with in silico predictions, most oilseed hydrolysates exerted comparable angiotensin-converting enzyme inhibitory capability to dairy proteins, whilst whey protein was the most promising source of dipeptidyl-peptidase IV inhibitors. Apart from alcalase-treated soybean, dairy proteins were more efficient in releasing antioxidant peptides as compared to oilseed proteins. On the other hand, soybean protein hydrolysates showed the highest α-glucosidase inhibitory activity amongst all protein sources. Overall, there was limited correlation between in silico predictions and in vitro experimental results. Nevertheless, our results indicate that oilseed proteins have potential as bioactive peptide sources, and they might therefore be suitable replacers for dairy proteins as well as good sources for development of functional foods.

Synergistic Interactions of Plant Protein Microgels and Cellulose Nanocrystals at the Interface and Their Inhibition of the Gastric Digestion of Pickering Emulsions.

It is possible that Pickering emulsions can optimize the transport of nutraceuticals, pharmaceuticals, and other bioactive compounds in human physiology. So-called ultrastable Pickering emulsions are often destabilized in the gastric digestion regime if the particles are proteinaceous in nature. The present study seeks to test how the interfacial structure can be engineered via synergistic particle-particle interactions to impact the gastric coalescence of Pickering emulsions. In this study, we designed plant-based protein-particle-stabilized oil-in-water emulsions (PPM-E, with 20 wt % sunflower oil) via pea protein microgels (PPM at 1 wt %). The PPM hydrodynamic diameter is ∼250 nm. In vitro gastric digestion of PPM-E confirmed droplet coalescence within 30 min of pepsin addition. Supposedly surface-active cellulose nanocrystals (CNCs, 1-3 wt %) were added to PPM-E at pH 3.0 to determine if they could act as a barrier to interfacial pepsinolysis due to the CNC and PPM being oppositely charged at this gastric pH value. A combination of confocal microscopy, zeta potential, and Langmuir trough measurements suggested that CNCs and PPMs might form a combined layer at the O/W interface, owing to the electrostatic attraction between them. CNCs at >2 wt % inhibited the pepsinolyis of the adsorbed PPM film and thus droplet coalescence. However, increasing concentrations of CNC also increased the bulk viscosity of the PPM-E and eventually caused gelation of the emulsions, which would also delay their gastric breakdown. In conclusion, tuning the bulk and interfacial structure of Pickering emulsions via synergistic interactions between two types of particles could be an effective strategy to modify the enzymatic breakdown of such emulsions, which would have important applications in pharmaceuticals, foods, and other soft-matter applications.

Rheology and tribology of starch + κ-carrageenan mixtures.

In this study, we investigated the rheological and tribological properties of biopolymer mixtures of gelatinized corn starches (0.5 - 10.0 wt%) and κ-carrageenan (κC) (0.05 - 1.0 wt%). Two different starch samples were used. The first starch (CS1), despite extensive heating and shearing contained "ghost" granules, while the second starch (CS2) had no visible ghost granules after the same gelatinization process as CS1. Apparent viscosity measurements demonstrated that κC + CS1 mixtures were shear thinning liquids, with viscosity values being lower than the corresponding weight average of the values of the individual equilibrium phases at shear rates < 50 s-1 . Tribological results revealed that κC ≥ 0.5 wt% was required to observe any decrease in friction coefficients in the mixed lubrication regime. Starch (CS1) showed an unusual behavior at ≥ 5 wt%, where the friction coefficient decreased not only in the mixed regime but also in the boundary regime, probably due to the presence of the "ghost" granules, as the latter became entrained in the contact region. The CS1 + κC mixtures showed significantly lower friction coefficients than that of pure CS1 and κC in the mixed regime. However, the CS2 + κC mixture (i.e., containing no ghost granules) showed similar behavior to pure κC in the mixed regime, while lower friction coefficients than that of the pure CS2 and κC in the boundary regime. These findings illustrate new opportunities for designing biopolymer mixtures with tunable lubrication performance, via optimizing the concentrations of the individual biopolymers and the gelatinization state of the starch.

Water-in-Oil Pickering Emulsions Stabilized by Synergistic Particle-Particle Interactions.

Here, we report a novel "double Pickering stabilization" of water-in-oil (W/O) emulsions, where complex formation at the interface between Pickering polyphenol particles adsorbing from the oil side and whey protein microgel (WPM) particles coadsorbing from the aqueous side of the interface is investigated. The interfacial complex formation was strongly dependent on the concentration of WPM particles. At low WPM concentrations, both polyphenol crystals and WPM particles are present at the interface and the water droplets were stabilized through their synergistic action, while at higher concentrations, the WPM particles acted as "colloidal glue" between the water droplets and polyphenol crystals, enhancing the water droplet stability for more than 90 days and prevented coalescence. Via this mechanism, the addition of WPM up to 1 wt % gave a significant improvement in the stability of the W/O emulsions, allowing an increase to a 20 wt % water droplet fraction. The evidence suggests that the complex was probably formed due to electrostatic attraction between oppositely charged polyphenol Pickering particles on the oil side of the interface and WPM Pickering particles mainly on the aqueous side of the interface. Interfacial shear viscosity measurements and monolayer (Langmuir trough) experiments at the air-water interface provided further evidence of this strengthening of the film due to the synergistic particle-particle complex formation at the interface.

Microgels at fluid-fluid interfaces for food and drinks.

Various aspects of microgel adsorption at fluid-fluid interfaces of relevance to emulsion and foam stabilization have been reviewed. The emphasis is on the wider non-food literature, with a view to highlighting how this understanding can be applied to food-based systems. The various different types of microgel, their methods of formation and their fundamental behavioral traits at interfaces are covered. The latter includes aspects of microgel deformation and packing at interfaces, their deformability, size, swelling and de-swelling and how this affects their surface activity and stabilizing properties. Experimental and theoretical methods for measuring and modelling their behaviour are surveyed, including interactions between microgels themselves at interfaces but also other surface active species. It is concluded that challenges still remain in translating all the possibilities synthetic microgels offer to microgels based on food-grade materials only, but Nature's rich tool box of biopolymers and biosurfactants suggests that this field will still open up important new avenues of food microstructure development and control.

On the Origin of Seemingly Nonsurface-Active Particles Partitioning between Phase-Separated Solutions of Incompatible Nonadsorbing Polymers and Their Adsorption at the Phase Boundary.

We have computed the free energy per unit area (i.e., interfacial tension) between a solid surface and two coexisting polymer solutions, where there is no specific interaction between the particles and either polymer, via self-consistent field calculations. Several different systems have been studied, including those where the two polymers differ in molecular weight (Mw) by a factor of ∼2 or where the polymers have the same Mw, but one set of chains is branched with the other linear. In the absence of any enthalpic contribution resulting from adsorption on the solid particle surface, the differences in the free energy per unit area resulting from the polymer-depleted regions around the particles in the two coexisting phases are found to be ∼1 µN m-1. Although this value may seem rather small, this difference is more than capable of inducing the partitioning of particles of 100 nm in size (or larger) into the phase with the lower interfacial free energy at the solid surface. By examining the density profile variation of the polymers close to the surface, we can also infer information about the wettability and contact angle (θ) of solid particles at the interface between the two coexisting phases. This leads to the conclusion that for all systems of this type, when the incompatibility between the two polymers is sufficiently large, θ will be close to 90°.

Water-in-oil Pickering emulsions stabilized by an interfacial complex of water-insoluble polyphenol crystals and protein.

Long term stabilization of water-in-oil (W/O) emulsions remains a particularly challenging problem in colloid science. Recent studies have shown that polyphenols act as Pickering stabilizers at the water-oil interface. In this work we propose a novel way to stabilize water droplets via interfacial complex formation. It was observed that polyphenol crystals (curcumin or quercetin) absorb at the interface and provide stabilization of water droplets for several days; however formation of a polyphenol- whey protein (WPI) complex at the water-oil interface revealed a pronounced improvement in the stabilization. The mechanism of complex formation was tested by subjecting the systems to different environmental conditions, such as ionic strength and temperature. The evidence suggests that the complex is probably stabilized by electrostatic attraction between the oppositely-charged polyphenol particles and protein at the interface, although hydrogen bonding between the two components may also contribute. The resulting stable water droplets have a Sauter mean diameter (D3,2) of approximately ∼22 and ∼27 µm for curcumin and quercetin systems, respectively. Emulsions were more stable at pH 3 than at pH 7, due to either weaker complex formation at pH 7 and/or chemical degradation of the polyphenols at this more alkaline pH. Interfacial shear viscosity measurements confirmed that there was strong interfacial complex formation with aqueous WPI concentrations of ∼0.5 wt.%.

Identification of angiotensin converting enzyme and dipeptidyl peptidase-IV inhibitory peptides derived from oilseed proteins using two integrated bioinformatic approaches.

Angiotensin-converting enzyme (ACE) and dipeptidyl peptidase-IV (DPP-IV) play critical roles in the development of hypertension and type 2 diabetes, respectively. Inhibiting ACE and DPP-IV activity using peptides has become part of new therapeutic strategies for supporting medicinal treatment of both diseases. In this study, oilseed proteins, including soybean, flaxseed, rapeseed, sunflower and sesame are evaluated for the possibility of generating ACE and DPP-IV inhibitory peptides using different integrated bioinformatic approaches (UniProt knowledgebase, ProtParam, BLAST, BIOPEP, PeptideRanker, Pepsite2 and ToxinPred), and three bovine proteins (ß-lactoglobulin, ß-casein and κ-casein) as comparisons. Compared with bovine proteins, the potency indices of ACE and DPP-IV inhibitory peptides, calculated using the BIOPEP database, suggest that oilseed proteins may be considered as good precursors of ACE inhibitory peptides but generate a relative lower yield of DPP-IV inhibitory peptides following subtilisin, pepsin (pH = 1.3) or pepsin (pH > 2) hydrolysis. Average scores aligned using PeptideRanker confirmed oilseed proteins as significant potential sources of bioactive peptides: over 105 peptides scored over 0.8. Pepsite2 predicted that these peptides would largely bind via Gln281, His353, Lys511, His513, Tyr520 and Tyr523 of ACE to inhibit the enzyme, while Trp629 would be the predominant binding site of peptides in reducing DPP-IV activity. All peptides were capable of inhibiting ACE and DPP-IV whilst 65 of these 105 peptides are not currently recorded in BIOPEP database. In conclusion, our in silico study demonstrates that oilseed proteins could be considered as good precursors of ACE and DPP-IV inhibitory peptides as well as so far unexplored peptides that potentially have roles in ACE and DPP-IV inhibition and beyond.

Generation of ultra-stable Pickering microbubbles via poly alkylcyanoacrylates.

A range of solution conditions (pH, surfactant concentration and type) have been tested for the polymerization of alkyl cyanoacrylates (ethyl (ECA), butyl (BCA) and octyl (OCA)) into nanoparticles (NPs) potentially capable of stabilizing highly unstable microbubbles (MBs) of air in aqueous solutions. The optimum system was butyl cyanoacrylate (BCA) polymerized into PBCA particles at pH 4 in the presence of 1 wt.% Tyloxapol surfactant. These PBCA particles were highly effective at stabilizing MBs of only a few microns in size for at least 2 months. Microscopy over a range of length scales clearly indicated that these particles were stabilized via a Pickering mechanism. Only a relatively low volume fraction (ca. 1 vol.%) of MBs could be obtained via a single aeration step of a 0.7 wt.% dispersion of PBCA particles in a high shear mixer. Although this could be increased to 2 and 3 vol.% by second and third aerations, this reflects the difficulty of obtaining and maintaining rapid enough particle coverage of small bubbles even under turbulent conditions. Similar sizes and yields of PBCA particles could be obtained in the absence of surfactants, but these particles, with or without addition of surfactant afterwards, could not stabilize MBs. We estimate that approximately one quarter of the Tyloxapol when present during polymerization is incorporated into the particles on polymerization, which somehow imparts the correct surface hydrophobicity and contact angle to the particles at the A/W interface, making such particles so very effective as Pickering MB stabilizers.

Water-In-Oil Pickering Emulsions Stabilized by Water-Insoluble Polyphenol Crystals.

In recent years, there has been a resurgence of interest in Pickering emulsions because of the recognition of the unique high steric stabilization provided by particles at interfaces. This interest is particularly keen for water-in-oil (W/O) emulsions because of the limited range of suitable Pickering stabilizers available. We demonstrate for the first time that W/O emulsions can be stabilized by using crystals from naturally occurring polyphenols (curcumin and quercetin particles). These particles were assessed based on their size, microstructure, contact angle, interfacial tension, and ζ-potential measurements in an attempt to predict the way that they act as Pickering stabilizers. Static light-scattering results and microstructural analysis at various length scales [optical microscopy, confocal laser scanning microscopy (CLSM), and scanning electron microscopy (SEM)] confirmed that the quercetin particles has a nearly perfect crystalline rod shape with a high aspect ratio; that is, the ratio of length to diameter ( L/ D) was ca. 2.5:1-7:1. On the other hand, the curcumin particles ( d3,2 = 0.2 µm) had a polyhedral shape. Droplet sizing and CLSM revealed that there was an optimum concentration (0.14 and 0.25 wt % for quercetin and curcumin, respectively) where smaller water droplets were formed ( d3,2 ≈ 6 µm). Interfacial shear viscosity (η i) measurements confirmed that a stronger film was formed at the interface with quercetin particles (η i ≈ 25 N s m-1) rather than with curcumin particles (η i ≈ 1.2 N s m-1) possibly because of the difference in the shape and size of the two crystals. This study provides new insights into the creation of Pickering W/O emulsions with polyphenol crystals and may lead to various soft matter applications where Pickering stabilization using biocompatible particles is a necessity.

Emulsion Microgel Particles as High-Performance Bio-Lubricants.

Starch-based emulsion microgel particles with different starch (15 and 20 wt %) and oil contents (0-15 wt %) were synthesized, and their lubrication performance under physiological conditions was investigated. Emulsion microgels were subjected to skin mimicking or oral cavity mimicking conditions, i.e., smooth hydrophobic polydimethylsiloxane ball-on-disc tribological tests, in the absence or presence of salivary enzyme (α-amylase). In the absence of enzyme, emulsion microgel particles (30-60 vol % particle content) conserved the lubricating properties of emulsion droplets, providing considerably lower friction coefficients (µ ≤ 0.1) in the mixed lubrication regime compared to plain microgel particles (0 wt % oil). Upon addition of enzyme, the lubrication performance of emulsion microgel particles became strongly dependent on the particles' oil content. Microgel particles encapsulating 5-10 wt % oil showed a double plateau mixed lubrication regime having a lowest friction coefficient µ ∼ 0.03 and highest µ ∼ 0.1, the latter higher than with plain microgel particles. An oil content of 15 wt % was necessary for the microgel particles to lubricate similarly to the emulsion droplets, where both systems showed a normal mixed lubrication regime with µ ≤ 0.03. The observed trends in tribology, theoretical considerations, and the combined results of rheology, light scattering, and confocal fluorescence microscopy suggested that the mechanism behind the low friction coefficients was a synergistic enzyme- and shear-triggered release of the emulsion droplets, improving lubrication. The present work thus demonstrates experimentally and theoretically a novel biolubricant additive with stimuli-responsive properties capable of providing efficient boundary lubrication between soft polymeric surfaces. At the same time, the additive should provide an effective delivery vehicle for oil soluble ingredients in aqueous media. These findings demonstrate that emulsion microgel particles can be developed into multifunctional biolubricant additives for future use in numerous soft matter applications where both lubrication and controlled release of bioactives are essential.

Comparison of blueberry powder produced via foam-mat freeze-drying versus spray-drying: evaluation of foam and powder properties.

BACKGROUND: Blueberry juice powder was developed via foam-mat freeze-drying (FMFD) and spray-drying (SD) via addition of maltodextrin (MD) and whey protein isolate (WPI) at weight ratios of MD/WPI = 0.4 to 3.2 (with a fixed solids content of 5 wt% for FMFD and 10 wt% for SD). Feed rates of 180 and 360 mL h-1 were tested in SD. The objective was to evaluate the effect of the drying methods and carrier agents on the physical properties of the corresponding blueberry powders and reconstituted products. RESULTS: Ratios of MD/WPI = 0.4, 1.0 and 1.6 produced highly stable foams most suitable for FMFD. FMFD gave high yields and low bulk density powders with flake-like particles of large size that were also dark purple with high red values. SD gave low powder recoveries. The powders had higher bulk density and faster rehydration times, consisting of smooth, spherical and smaller particles than in FMFD powders. The SD powders were bright purple but less red than FMFD powders. Solubility was greater than 95% for both FMFD and SD powders. CONCLUSION: The FMFD method is a feasible method of producing blueberry juice powder and gives products retaining more characteristics of the original juice than SD. © 2017 Society of Chemical Industry.