Development of Avocado and Lemon Oil Emulgels Based on Natural Products: Phycocyanin and Pectin.

Phycocyanin (PC), a natural product obtained from algae, is attracting attention due to its health benefits, such as its antioxidant and anti-inflammatory properties. This work studies the use of PC as the main stabilizer in avocado and lemon oil emulgels, a format for drug delivery. The influence of PC concentration on droplet size distribution, rheological properties, and physical stability is studied using a laser diffraction technique, rheological measurements, and multiple light scattering. The 5 wt.% PC emulsions show the lowest droplet size and, consequently, the best stability against creaming and droplet growth. Emulsions formulated with PC as the only stabilizer show a slight pseudoplastic character with an apparent viscosity below 10 mPa·s at 2 Pa. This indicates that these emulsions undergo creaming with aging time. In order to reduce creaming, pectin is incorporated into the 5 wt.% PC emulsion at different concentrations. Interestingly, yield stress and an incipient gel character are observed due to the presence of pectin. This is why the creaming mechanism is reduced. In conclusion, PC forms a layer that protects the interface against coalescence and Ostwald ripening. And, pectin is incorporated to reduce creaming. This research has the potential to make valuable contributions to diverse fields, such as health, medicine, and encapsulation technology.

The PAY test: a new approach for assessing functional performance in children and adolescents with asthma.

OBJECTIVE: To develop, validate, and test the reproducibility of a new test capable of assessing functional performance in children and adolescents (PAY test: Performance Activity in Youth). METHODS: participants without and with asthma were included in the development and validation phases, respectively. The PAY test includes five activities: transition from sitting to standing, walking 10 m, step climbing, shoulder extension and flexion, and star jumps. Participants underwent the Pediatric Glittre test (TGlittre-P test time), modified shuttle test (MST), and cardiopulmonary exercise test (CPET). OUTCOMES: PAY test and TGlittre-P test times, oxygen uptake (VO2peak), and distance walked in the MST. RESULTS: 8 healthy volunteers, aged 12 (7 - 15) years old were included in the development phase and 34 participants with asthma, aged 11 (7 -14) years old, in the validation phase. The PAY test elicited greater physiological responses (VO2peak 33.5 ± 6.9 mL/kg) than the TGlittre-P (VO2peak: 27.4 ± 9.0 mL/kg), but lower than the MST (VO2peak: 48.9 ± 14.2 mL/kg) and CPET (VO2peak: 42.0 ± 8.8 mL/kg), p < .05. Moderate correlation between the PAY test time and the TGlittre-P time (r = 0.70, p < .001) and distance walked in the MST (r = -0.72, p < .001). The PAY test time was longer in participants with asthma than in healthy participants (3.1 [3.0 - 3.3] min vs. 2.3 [2.1 - 2.4 min]), p < .001.; and the test was reproducible (ICC 0.78, CI 95% 0.55-0.90, p < .001). CONCLUSIONS: The PAY test is a valid and reproducible tool for assessing functional performance in children and adolescents with asthma.

The PAY test: a new approach for assessing functional performance in children and adolescents with asthma

Abstract Objective: To develop, validate, and test the reproducibility of a new test capable of assessing functional performance in children and adolescents (PAY test: Performance Activity in Youth). Methods: participants without and with asthma were included in the development and validation phases, respectively. The PAY test includes five activities: transition from sitting to standing, walking 10 m, step climbing, shoulder extension and flexion, and star jumps. Participants underwent the Pediatric Glittre test (TGlittre-P test time), modified shuttle test (MST), and cardiopulmonary exercise test (CPET). Outcomes: PAY test and TGlittre-P test times, oxygen uptake (VO2peak), and distance walked in the MST. Results: 8 healthy volunteers, aged 12 (7 -15) years old were included in the development phase and 34 participants with asthma, aged 11 (7-14) years old, in the validation phase. The PAY test elicited greater physiological responses (VO2peak 33.5 ± 6.9 mL/kg) than the TGlittre-P (VO2peak: 27.4 ± 9.0 mL/kg), but lower than the MST (VO2peak: 48.9 ± 14.2 mL/kg) and CPET (VO2peak: 42.0 ± 8.8 mL/kg), p < .05. Moderate correlation between the PAY test time and the TGlittre-P time (r = 0.70, p < .001) and distance walked in the MST (r = -0.72, p < .001). The PAY test time was longer in participants with asthma than in healthy participants (3.1 [3.0 - 3.3] min vs. 2.3 [2.1 - 2.4 min]), p < .001.; and the test was reproducible (ICC 0.78, CI 95% 0.55-0.90, p < .001). Conclusions: The PAY test is a valid and reproducible tool for assessing functional performance in children and adolescents with asthma.

Influence of Type and Concentration of Biopolymer on ß-Carotene Encapsulation Efficiency in Nanoemulsions Based on Linseed Oil.

Many lipophilic active substances, such as ß-carotene, are sensitive to chemical oxidation. A strategy to protect these ingredients is encapsulation using nanoemulsions. This work analyzes the relationship between the physical stability and encapsulation efficiency of nanoemulsions based on linseed oil. The role of two different polysaccharides, Advanced Performance xanthan gum (APXG) or guar gum (GG) as stabilizers at different concentrations were studied to reach the required physical stability of these systems. This was investigated by means of droplet size distributions, steady-state flow curves, small amplitude oscillatory shear tests, multiple light scattering, and electronic microscopy. The overall results obtained reveal a depletion flocculation mechanism in all the APXG nanoemulsions, regardless of the concentration, and above 0.3 wt.% for GG nanoemulsions. Moreover, it has been demonstrated that enhanced physical stability is directly related to higher values of encapsulation efficiency. Thus, the nanoemulsion formulated with 0.2 wt.% GG, which presented the lowest creaming degree conditioned by depletion flocculation, showed a relative ß-carotene concentration even above 80% at 21 days of aging time. In conclusion, the adequate selection of polysaccharide type and its concentration is a key point for the application of stable nanoemulsions as vehicles for active ingredients.

Processing and Formulation Optimization of Mandarin Essential Oil-Loaded Emulsions Developed by Microfluidization.

Emulsions can be used as delivery systems for bioactive ingredients for their incorporation in food products. Essential oils are natural compounds found in plants that present antioxidant and antimicrobial activity. Therefore, the main goal of this work was to develop emulsions, containing mandarin essential oil stabilized by two food-grade surfactants and guar gum, and to evaluate their physical stability. The initial droplet size of emulsions developed by microfluidization was optimized, obtaining diameters below one micron regardless of the processing conditions. However, the emulsion processed at 25,000 psi and one pass exhibited the lowest mean droplet sizes and polidispersity, and therefore, a higher stability. Different ratios of Tween 80 and Span 80 were assessed as stabilizers. Results obtained indicated that the ratio of surfactants had a significant effect on the mean droplet sizes, physical stability, and rheological properties. Thus, we found that the optimum ratio of surfactants was 75/25 (Tween80/Span80) on account of the lowest droplet mean diameters, lack of coalescence, and a low creaming rate. The rheological characterization of the stable emulsions showed a shear thinning flow behavior, and G″ (loss modulus) values higher than G' (storage modulus) values, in all the frequency range. The rheological behavior may be governed by the guar gum, which was confirmed by field emission scanning electron microscopy (FESEM). This research can be considered as the starting point for future applications of mandarin essential oil in emulsions, which can be incorporated in products as food preservatives.

Characterization of novel nanoemulsions, with improved properties, based on rosemary essential oil and biopolymers.

BACKGROUND: Nowadays, it is of great interest to develop stable and sustainable formulations that act as nanocarriers of active ingredients. In this work, the droplet size distribution, rheology and physical stability of nanoemulsions with improved properties containing rosemary essential oil and biopolymers as a function of the concentration of these polysaccharides were investigated. RESULTS: Mean diameters below 150 nm were achieved, indicating nanostructures were obtained. Regardless of gum type, a gel-like structure and a shear thinning behaviour was achieved. In addition, an increase of G', G″ and viscosity and a decrease of J0 , J1 , J2 , λ1 and λ2 with increasing gum concentration were observed, due to the formation of a three-dimensional network in the aqueous phase. Slight differences between nanoemulsions containing welan or xanthan were found. Creaming, depletion flocculation and gel aggregation were the main destabilization processes at low, intermediate and high gum concentration, respectively. A 0.4 wt% gum nanoemulsion exhibited the best physical stability. CONCLUSION: These stable and sustainable nanoemulsions with improved rheological properties contribute to the development of biodegradable and non-toxic food or agrochemical products. © 2020 Society of Chemical Industry.

Strategies for reducing Ostwald ripening phenomenon in nanoemulsions based on thyme essential oil.

BACKGROUND: White thyme essential oil, which can be incorporated in clean-label and food emulsion-based products, is a natural antimicrobial agent. However, emulsions containing essential oils commonly undergo Ostwald ripening as the main destabilization process. The main objective of this work was to evaluate various strategies for the inhibition of Ostwald ripening so as to develop stable nanoemulsions containing white thyme essential oil as food preservative and Kolliphor EL as surfactant. RESULTS: In a first approach, the influence of the surfactant/dispersed phase ratio and the number of cycles through a microfluidizer on droplet size distribution was evaluated. Unfortunately, these emulsions underwent Ostwald ripening, which was demonstrated by the application of the Lifshitz-Slyozov-Wagner theory. In order to reduce this destabilization mechanism, two different techniques based on the modification of the formulation (addition of rosin gum or Aerosil COK84) were analysed using laser diffraction and multiple light scattering techniques. The addition of rosin gum inhibited the Ostwald ripening mechanism, but only partially. Conversely, the incorporation of Aerosil COK84 to the continuous phase led to a gel-like rheological behaviour which seemed to practically avoid Ostwald ripening. CONCLUSIONS: Aerosil particles cover the droplets and form a three-dimensional network suggesting a Pickering stabilization, which was confirmed using transmission electronic microscopy. The results confirmed the role of Aerosil COK84, not only as a thickener or gelling agent, but also as an Ostwald ripening inhibitor. © 2019 Society of Chemical Industry.

Development of emulgels formulated with sweet fennel oil and rhamsan gum, a biological macromolecule produced by Sphingomonas.

In this work, a current application of rhamsan gum, a biological macromolecule which belongs to the sphingans group, as an efficient stabilizer of emulsions and emulgels is investigated. The main objective of this investigation was 1) to study the influence of glycerol and sweet fennel oil concentration on microfluidized emulsion properties; and 2) to develop stable emulgels stabilized with rhamsan gum. The emulsions and emulgels were characterized by droplet size, rheological properties, physical stability and microstructure. An analysis by surface response methodology of the results obtained revealed that essential oil concentration was the most determining factor affecting emulsion mean droplet sizes and rheological properties. An optimal emulsion with minimum d4,3 was obtained for the sample formulated with 10 wt% sweet fennel oil and 0 wt% glycerol. However, all of these emulsions suffered destabilization by creaming. The results of the rheological characterization of emulsions formulated with the biological macromolecule showed that the addition of 0.2 wt% of rhamsan gum allows an emulgel with enhanced physical stability to be obtained. Thus, we provide valuable information concerning the use of rhamsan gum as emulsion stabilizer and the development of stable emulsions and emulgels for use in the food industry.