Polysaccharide from Thymelaea hirsuta L. leaves: Structural characterization, functional properties and antioxidant evaluation.

In this study, we successfully extracted a new polysaccharide from Thymelaea hirsuta L., which we named THP, with a yield of 13.94 % through aqueous extraction. The polysaccharide comprises 46.83 % neutral sugars and 7.08 % uronic acids. This heteropolysaccharide contains glucose, glucuronic acid, rhamnose, arabinose, and galactose with relative molar ratios of 29.68: 25.73: 21.31: 13.47 and 9.8, respectively. Analysis of glycosylation positions via methylation and structural features using Fourier transform infrared (FT-IR) and solid-state nuclear magnetic resonance (ssNMR) spectroscopy revealed that THP has a repeating unit (1 → 3 and 1 → 4)-linked ß-d-glucopyranosyl backbone, with the d-glucopyranosyl residue as the branch point at O-6. The scanning electron microscopy (SEM) examination showed ellipsoidal granules with smooth surface. This polysaccharide also has good foaming capacity and emulsion stability, and a water holding capacity of 1.81 g/g. The THP dispersion at 1 % showed shear thinning behavior, demonstrating that it is a promising natural additive in various food formulations. The polysaccharide also demonstrated significant antioxidant properties, with a total antioxidant capacity of 315 mg α-tocopherol equivalents/g and an IC50 value of 8.01 mg/mL using the ß-carotene bleaching method, surpassing those of synthetic antioxidants. Additionally, when added at a concentration of 0.13 % to an oil/water emulsion system, THP effectively delayed lipid oxidation during storage at 37 °C. The kinetic study of THP-stabilized oil/water emulsion is anticipated to provide valuable insights for its future applications in food and pharmaceutical emulsions.

Replacement of milk fat by rapeseed oil stabilised emulsion in commercial yogurt.

The incorporation of lipid droplets and further characterization of matrices within dairy products may be possible using such adjacent particles as protein complexes/lipids. Among the range of varied emulsions and their functionalities, great attention has recently focused on the fabrication of high internal phase types. Feasibly, stable alternatives structured with health-beneficial lipids like those derived from plants could replace saturated fatty acids. As a fat replacement strategy, the fate of incorporated HIPE would require some adjustments either with storage stability and/or structural feat for the food matrix. Therefore, the replacement of milk fat by rapeseed oil stabilised emulsion in commercial yogurt was investigated. This involved 25%, 50% and 75% rapeseed oil respectively assigned as low (LIPE), medium (MIPE), and high internal phase emulsion (HIPE). Specifically, emulsions were examined by droplet size, encapsulation, pH, zeta potential, phase separation, and rheology. The fat free yogurt supplemented by HIPE were examined by droplet size, zeta potential, pH, color, sensory, texture and microbiological aspects against positive (regular milk fat) and negative (fat free) yogurt controls. Results showed increasing rapeseed oil contents would form smaller droplet-like emulsions. Within the yogurt matrix however, incorporating HIPE would seemingly reduce oil droplet size without much compromise to bacterial viability, sensory, or texture. Overall, this simple method of lipid alternation shows promise in dairy products.

The gelling properties of Dillenia indica mucilage in benzyl benzoate emulgel formulations

Abstract The objective of the study was to evaluate the gelling properties of Dillenia indica mucilage in benzyl benzoate emulgel formulation. Mucilage was extracted from the fruits of Dillenia indica using established methods and characterized by rheology and swelling. Emulsion (F1) was prepared using the continental emulsification method. Gelling agents (2 %w /v) were prepared by dispersing in distilled water with constant stirring at a moderate speed using a magnetic stirrer. F1 was added to the gel (0-75 %w /w) to obtain emulgel formulations and evaluated using viscosity, globule size, pH, release profiles and kinetic modeling. Data were expressed as mean ± SD, and similarity factor (f2) was used to compare all formulations. Formulation viscosity was significantly higher with carbopol than with Dillenia; globule sizes increased with concentration of gelling agents, and pH reduced as the concentration of Dillenia increased. All formulations showed controlled release properties with t80 ranging between 114 and 660 min. The release was governed by Korsmeyer-Peppas model. Formulation F5 prepared with 50 % Dillenia showed highest similarity to F4 prepared with 75 %w /w carbopol. Dillenia indica demonstrated acceptable gelling properties comparable with that of carbopol and could be improved for use in emulgel formulations.

Protection of menhaden oil from oxidation in Pickering emulsion-based delivery systems with α-lactalbumin-chitosan colloidal nanoparticle.

In this study, α-lactalbumin-chitosan (ALA-CHI) colloidal nanoparticles were spontaneously formed mainly through electrostatic interactions for stabilizing Pickering emulsion loaded with health-beneficial but unstable menhaden oil. The oxidative stability of menhaden oil was supposed to be significantly enhanced with Pickering emulsion-based delivery systems with ALA-CHI colloidal particles. The film of ALA-CHI colloidal nanoparticles had higher surface hydrophobicity than ALA at pH 5.0, and 6.5. A near-neutral wettability (89.6°) of ALA-CHI nanoparticles was observed at pH 5.0. Stable Pickering emulsions (60% menhaden oil fraction, w/w) were successfully fabricated with only 0.12% (w/w) of ALA-CHI nanoparticles. Pickering emulsions exhibited superior storage, heat, and centrifugation stability. The formation of gel-like structures was confirmed by rheological results. The viscosity and storage modulus in the frequency range of 0.1 to 10 Hz with a 1.0% strain exhibited remarkable increases with increasing colloidal particle concentration or oil fraction. Increasing oil fractions from 20% to 60% (w/w) or colloidal particle concentrations 0.12% to 2.40% (w/w) can pronouncedly facilitate the inhibition of lipid oxidation, as confirmed by detecting the formation of primary and secondary oxidation products.

Characterization and identification of ascorbyl methylsilanol pectinate for cosmetic formulations application

The ascorbyl methylsilanol pectinate (AMP) presents the same functional properties of ascorbic acid (AA). Besides antioxidant and depigmentant activity, the AMP presents silanol in its chemical structure. The aim of this work was to characterize and indentify the AMP alone and in cosmetic formulations. The following techniques were employed: Fourier Transform Infrared Spectrophotometry, particle size distributions, in vitro antioxidant activity with 2.2-diphenyl-1-picrylhydrazyl (DPPH) and Oxigen Radical Absorbance Capacity Assay and High Performace Liquid Chromatography (HPLC) (developed and validated method) for the active ingredient; Microscopy, HPLC and Normal Stability Assay (NSA) for the emulsions. Particle size distributions results showed that the average size of AMP was 1.0 µm and polydispersity index was 0.1. In DPPH assay AA and AMP were statistically the same. The value of ORAC obtained for AMP was 0.74 and for AA in the literature was 0.95. In the NSA the formulations were stable in conditions of 5.0 and 45.0 ± 2.0 ºC for 90 days. Adequate stability at ambient temperature out of reach of light was also observed. Thus, this works presented an acceptable method for quantification of AMP alone and in cosmetic formulations. AMP was an adequate choice for the incorporation in emulsions with antioxidant efficacy.

Characteristic and shelf life of fish sausage: fortification with fish oil through emulsion and gelled emulsion incorporated with green tea extract.

BACKGROUND: Silver carp (Hypophthalmichthys moltrix) fish sausages incorporated with three forms of refined cod liver oil (as a source of polyunsaturated fatty acids: fish oil, oil-in-water emulsion (E), gelled oil-in-water emulsion (G)) and lyophilized aqueous extract of green tea (Camellia sinensis; 700 and 900 mg kg-1 ) were developed. The composition, technological properties (cooking loss, pH, texture, and color), sensory analysis, and microbial and oxidative stability of fish sausages during storage (4 °C) were evaluated. RESULTS: Lower value of cooking loss and thiobarbituric acid value were observed by addition of fish oil in emulsions forms. The incorporation of green tea showed no significant differences in preventing oxidation in related samples. Gelled-emulsified fish oil had better textural properties, including hardness and decreased springiness of the sausages. The G and E sausages showed higher values of lightness (L* ) than the control did. Emulsification had no significant effect on total viable count. Panelists could not distinguish between samples incorporated with fish oil whether in emulsified, gelled-emulsified, or control. Gelled-emulsified treatments were awarded higher scores by panelists for all of the sensory attributes (P < 0.05). Eicosapentaenoic acid and docosahexaenoic acid quantities significantly increased from control (0.48 mg g-1 and 0.46 mg g-1 sample respectively) to the enriched batches (>1.50 mg g-1 sample). The lowest ratio of ω6 to ω3 in batches was observed for gelled-emulsified samples. CONCLUSION: Overall, the addition of free fish oil affected the properties of the sausages. The gelled-emulsified treatment was a suitable fish oil delivery system in fish sausages, which maintained sensory properties during refrigerated storage.

Effects of zein stabilized clove essential oil Pickering emulsion on the structure and properties of chitosan-based edible films.

Clove essential oil (CLO) Pickering emulsions were prepared with zein colloid particles as stabilizer, and the effects of CLO Pickering emulsion incorporation on the structure, mechanical, barrier and antimicrobial properties of chitosan-based edible films were explored. CLO Pickering emulsions with 3% w/v zein and 50% v/v CLO had smaller particle size and more even distribution. Incorporation of CLO Pickering emulsion in the films decreased the water vapor permeability and tensile strength, but the elongation at break firstly increased then decreased with the maximum value of 19.2% when the content of emulsion was 0.4%. Scanning electron microscopy revealed the formation of microstructure-sized holes in the films by the addition of CLO Pickering emulsion. The emulsified oil droplets were uniformly distributed, due to the good compatibility between oil phase and chitosan matrix. The antimicrobial properties of the films were strengthened by CLO Pickering emulsion incorporation and mainly depended on its concentration.

Strategy to improve crude oil biodegradation in oligotrophic aquatic environments: W/O/W fertilized emulsions and hydrocarbonoclastic bacteria.

We studied petroleum biodegradation by biostimulation by using water in oil in water (W/O/W) double emulsions. These emulsions were developed using seawater, canola oil, surfactants, and mineral salts as sources of NPK. The emulsions were used in the simulation of hydrocarbon bioremediation in oligotrophic sea water. Hydrocarbon biodegradation was evaluated by CO2 emissions from microcosms. We also evaluated the release of inorganic nutrients and the stability of the emulsion's droplets. The double emulsions improved CO2 emission from the microcosms, suggesting the increase in the hydrocarbon biodegradation. Mineral nutrients were gradually released from the emulsions supporting the hydrocarbon biodegradation. This was attributed to the formation of different diameters of droplets and therefore, varying stabilities of the droplets. Addition of the selected hydrocarbonoclastic isolates simulating bioaugmentation improved the hydrocarbon biodegradation. We conclude that the nutrient-rich W/O/W emulsion developed in this study is an effective biostimulation agent for bioremediation in oligotrophic aquatic environments.

Influence of chemical composition and structural properties on the surface behavior and foam properties of tofu-whey concentrates in acid medium.

This article focuses on the impact of chemical composition and structural properties of tofu-whey concentrates on their surface behavior at the air/water interface and foaming properties in acid medium. Liquid tofu-whey (pH 5.6 ±â€¯0.1) was concentrated at three combinations of temperature and pressure (50 °C-8.0 kPa, 65 °C-16.0 kPa and 80 °C-24.0 kPa), with further dialysis (4 °C, 48 h) and freeze-drying, giving the samples TWC50, TWC65 and TWC80, respectively. The increase of temperature during the concentration step promoted the enrichment of the concentrates in crude protein and calcium, without appreciable changes in the yield, the carbohydrate content and the polypeptide composition. For TWC80, the increase the degree of glycosylation and the intensity of the hydrophobic effect promoted the decrease of molecular flexibility and the formation of compact aggregates mediated by disulfide bridges as was evidenced by tricine-SDS-PAGE, TGA and FTIR assays. These structural differences have a pronounced impact of the pH-dependence of turbidity and solubility of protein and polysaccharides. At pH 4.0 all concentrates evidenced a ζ-potential close to zero, which enhanced their foam ability (overrun >1500%). Nevertheless, at this pH, TWC80 showed both the highest carbohydrate-to-protein mass ratio in the soluble fraction (>1.8) and foam stability (FS). Thus, the improvement of FS at pH 4.0 would be associated to the effective adsorption of compact rich-in-protein aggregates at the air/water interface and the higher content of soluble polysaccharides in the bulk phase. These findings are relevant for the application of tofu-whey concentrates in acidic dispersed systems, such as foams and aerated food emulsions.

Application of flow cytometry as novel technology in studying lipid oxidation and mass transport phenomena in oil-in-water emulsions.

Flow cytometry was used to determine if lipid oxidation products could transfer between individual emulsion droplets. Medium chain triacyclglycerol oil-in-water emulsions containing an oxidizable fluorescent dye, BODIPY665/676, was blended with a soybean oil-in-water emulsion. Results showed that when the concentration of sodium dodecyl sulfonate (SDS) were lower than critical micelle concentration (CMC), lipid oxidation products of triacylglycerols were not able to escape out until emulsions were extremely oxidized. With surfactant micelles, oxidation of BODIPY665/676 was observed. In the presence of free fatty acids, the transfer of prooxidants between droplets was observed even when surfactant concentration was lower than CMC. The decomposition product, 2,4,-decadienal, was also found to be transferred between droplets. The effect of surfactant concentration on prooxidant transfer was investigated using the lipid-soluble radical generator, AMVN. Results showed that surfactants promoted AMVN-triggered degradation of fluorescence at low concentrations but inhibited degradation at high concentration. The CMC of SDS was decreased by NaCl thus affecting the transfer phenomenon. With flow cytometry, the phenomenon of mass transfer between individual droplets was revealed which provides a better understanding of lipid oxidation in emulsion system.

Optimization of cosmetic formulations development using Box-Behnken design with response surface methodology: physical, sensory and moisturizing properties

Considering the importance of an adequate composition of the formulation in the development of stable, safe and effective cosmetic products, experimental design techniques are tools that can optimize the formulation development process. The objective of this study was to develop topical formulations using the Box-Behnken design with response surface methodology and evaluate its physical, sensory and moisturizing properties. The experimental design used in the first step allowed to identify and to quantify the influence of raw materials, as well as the interaction between them. In the second step, the analysis identified the influence of soy lecithin, the phytantriol and capric acid triglyceride and caprylic on the consistency index, stickiness and greasiness and skin hydration. Cetearyl alcohol, dicetyl phosphate and cetyl phosphate 10EO and acrylates/C10-30 alkylacrylate crosspolymer showed effects in rheological parameters. The addition of soy lecithin had significant effects in terms of consistency index, stickiness, oiliness and immediate moisturizing effects. Phytantriol showed effects on increasing consistency index and oiliness sensation. Thus, the experimental design was shown to be an effective tool for research and development of cosmetics, since it allowed the assessment of the individual and interaction effects of raw materials in the responses: rheological parameters, sensory and clinical efficacy.

Impact of proteins and polysaccharides on flavor release from oil-in-water emulsions during simulated cooking.

Our objective was to establish the influence of biopolymer additives on the flavor release profiles of model food emulsions during simulated cooking. Allyl methyl disulfide (AMDS), a volatile hydrophobic flavor found in garlic, was used as a model aroma. This type of flavor compound is easily lost from foods during thermal processing and so there is a need to identify effective strategies to improve its retention and modulate its release profile. The impact of protein (sodium caseinate and whey protein) and polysaccharide (maltodextrin, xanthan gum, sodium alginate, corn starch, methyl cellulose, and ß-cyclodextrin) addition (0.5%) on the flavor retention profile of AMDS-loaded emulsions subjected to simulated cooking was determined. Corn oil was used as the oil phase to formulate the oil-in-water emulsions. Emulsions were heated from room temperature to boiling and then held for 30 min to establish the impact of biopolymer addition on their flavor retention profiles. The impact of biopolymer concentration on flavor retention was also studied using maltodextrin (0-40%) and xanthan gum (0-0.5%). The flavor retention profiles of the emulsions containing 0.5% maltodextrin, sodium alginate, whey protein, sodium caseinate, or corn starch, were the same as those as the control (no additives). Conversely, addition of 0.5% methyl cellulose, ß-cyclodextrin, or xanthan gum led to faster flavor release during cooking. The thermal stability of the emulsions appeared to be the dominant factor determining their flavor release: additives that promoted coalescence during heating led to faster flavor release. Moreover, addition of high levels of maltodextrin and xanthan gum promoted depletion flocculation, which also led to faster flavor release during heating. In contrast, there appeared to be no correlation between emulsion viscosity and the flavor release profile. These results are important for designing emulsion-based food products, such as sauces and soups, with controlled flavor release profiles during cooking.

Effect of milk protein composition on physicochemical properties, creaming stability and volatile profile of a protein-stabilised oil-in-water emulsion.

Casein, whey proteins and monoglycerides are emulsifiers that adsorb at the oil-water interface to form and stabilise emulsions. This study aims to understand the effect of different milk protein compositions (ratio of sodium caseinate and whey protein concentrate (WPC)) with glycerol monooleate (GMO) on physicochemical properties, creaming and oxidative stability of the emulsions. Model emulsions with five different protein compositions were prepared by microfluidisation. The physicochemical properties were characterised by droplet size, zeta potential, viscosity and creaming index. Oxidative stability was assessed using volatile lipid oxidation compounds during ageing (28 days at 45 °C). Results showed that the emulsion with only sodium caseinate produced smaller droplets (174.7 nm), higher zeta potential (-50.8 mV) and a more viscous emulsion (1.89 mPa s) compared to the emulsion with only WPC (191.4 nm; -38.8 mV; 1.65 mPa s). Protein composition had no significant effect on creaming stability. Eleven volatile compounds were identified as lipid oxidation markers and six compounds (2-pentylfuran, octanal, nonanal, 3-octen-2-one, 2,4-heptadienal, 3,5-octadien-2-one isomers) demonstrated that emulsions with mixed protein types (sodium caseinate and WPC) had better oxidative stability than emulsions with a single protein type. Therefore, mixed proteins with GMO form stable emulsions with both good physicochemical properties and oxidative stability.

Development of propolis nanoemulsion with antioxidant and antimicrobial activity for use as a potential natural preservative.

Propolis has demonstrated potential use as food preservative but it presents strong and unpleasant flavor that alters the sensory characteristics foods. A nanoemulsion was proposed to carry the Brazilian propolis extracts for use as natural food preservative. Antimicrobial and antioxidant activities and chemical constituents of the extracts were investigated. The latter were made by sequential extraction using different solvents (hexane, ethyl acetate and ethanol). Antimicrobial activity was evaluated by agar diffusion and microdilution methods and antioxidant activity by DPPH and ABTS assays. Extracts showed antibacterial and antioxidant activity, highlighting the ethanolic which contained artepillin-C, kaempferide, drupanin and p-coumaric acid as main compounds by LC-MS analysis. The nanoemulsion developed by phase inversion method was characterized and stable under thermal-stress and centrifugation conditions. Biological properties evaluated were effectively maintained by the formulation. It was concluded that the nanoemulsion can be used as a food preservative, preventing degradation and masking the propolis off-flavor.

Emulsified polycolloid substrate biobarrier for benzene and petroleum-hydrocarbon plume containment and migration control - A field-scale study.

The objective of this field-scale study was to assess the effectiveness of applying an emulsified polycolloid substrate (EPS; containing cane molasses, soybean oil, and surfactants) biobarrier in the control and remediation of a petroleum-hydrocarbon plume in natural waters. An abandoned petrochemical manufacturing facility site was contaminated by benzene and other petroleum products due to a leakage from a storage tank. Because benzene is a petroleum hydrocarbon with a high migration ability, it was used as the target compound in the field-scale study. Batch partition and sorption experiment results indicated that the EPS to water partition coefficient for benzene was 232 mg/mg at 25 °C. This suggests that benzene had a higher sorption affinity to EPS, which decreased the benzene concentrations in groundwater. The EPS solution was pressure-injected into three remediation wells (RWs; 150 L EPS in 800 L groundwater). Groundwater samples were collected from an upgradient background well, two downgradient monitor wells (MWs), and the three RWs for analyses. EPS injection increased total organic carbon (TOC) concentrations (up to 786 mg/L) in groundwater, which also resulted in the formation of anaerobic conditions. An abrupt drop in benzene concentration (from 6.9 to below 0.04 mg/L) was observed after EPS supplementation in the RWs due to both sorption and biodegradation mechanisms. Results show that the EPS supplement increased total viable bacteria and enhanced bioremediation efficiency, which accounted for the observed decrease in benzene concentration. The first-order decay rate in RW1 increased from 0.003 to 0.023 d-1 after EPS application. Injection of EPS resulted in significant growth of indigenous bacteria, and 23 petroleum-hydrocarbon-degrading bacterial species were detected, which enhanced the in situ benzene biodegradation efficiency. Results demonstrate that the EPS biobarrier can effectively contain a petroleum-hydrocarbon plume and prevent its migration to downgradient areas, which reduces the immediate risk presented to downgradient receptors.

Simultaneous Determination of Curcumin and Resveratrol in Lipidic Nanoemulsion Formulation and Rat Plasma Using HPLC: Optimization and Application to Real Samples.

Background: Curcumin and resveratrol are naturally occurring polyphenols that are highly effective in inhibiting the growth of cancer cells. A robust reversed-phase HPLC method has been developed for the simultaneous determination of these two natural drugs. Objective: The method was adapted to analyze both drugs in pure forms, in lipidic nanoemulsion formulation as well as in rat plasma. The method was applied to real samples after intravenous (IV) injection of rats. Method: Analysis utilized C18 column using acetonitrile (ACN)-water (pH adjusted to 4.6 by 1% orthophosphoric acid) in the ratio of 55+45 (v/v) at a flow rate of 0.8 mL/min with detection at 425 and 304 nm for curcumin and resveratrol, respectively. Results: Extraction efficiency of curcumin and resveratrol using ACN-methanol was 96.10-101.00% (RSD 2.49) and 95.00-99.87% (RSD 2.59), respectively. The assay was linear from 0.05 to 4.00 µg/mL (correlation coefficient of 0.9989 and 0.9981, respectively) and precise [average interday and intraday precision for curcumin RSD% (0.45, 2.04) and resveratrol RSD% (2.25, 1.71)] in spiked rat plasma. The LOD and LOQ were found to be (0.0085 µg/mL, 0.025 µg/mL) and (0.02, 0.06), respectively. Conclusions: The data presented demonstrate that the method provides rapid, sensitive, and precise determination of curcumin and resveratrol in spiked rat plasma and in nanoemulsion dosage form without tedious cleanup procedure, which was successfully applied for quantitation of both drugs following their IV administration to albino rats. Highlights: Validated chromatographic method has been developed for simultaneous determination of curcumin and resveratrol. Optimization of chromatographic conditions was achieved. Application of the method on nanoemulsion formula, on spiked rat plasma, and pharmacokinetics study.

Nanoemulsion containing caffeine for cellulite treatment: characterization and in vitro evaluation

The Ginoide Hydrolipodystrophy (GHLD), commonly known as cellulite, occurs in 80-90% of the female population after the puberty period and comes from a metabolic modification in the cutaneous adipose tissue. Caffeine has been used in topical formulations due to its lipolytic action. We studied a nanoemulsion (F3) containing caffeine with two surfactants (oleth-3 and oleth-20) by emulsification method by phase inversion temperature inversion (PIT). The polydispersion indices (PDI) showed the reduced deviation of 0.1. The mean droplet size was ~ 40 nm. The evaluated constant of Ostwald, in the refrigerator condition was the most favorable during the stability test. In the In Raman spectroscopy assay, the caffeine bands found in F3 were compatible with those found in the caffeine solution (1337, 652.5 and 558.2 cm-1). There was no interaction of caffeine anhydrous with other ingredients in nanoemulsion. In the in vitro safety assay the result of 1.4 ranked the F3 as slightly irritating. In the natural membrane, cutaneous permeation test (human skin) permeate concentrations did not exceed the saturation concentration of the PBS buffer (48.96 µg/3 mL). The caffeine solution and F3 permeated statistically equal, but the nanoemulsion visually and sensorially improved the caffeine precipitation.

The effects of Plantago major seed gum on steady and dynamic oscillatory shear rheology of sunflower oil-in-water emulsions.

The effects of Plantago major seed (PMS) gum on the rheological properties of the sunflower oil-based emulsions (steady shear flow and dynamic oscillatory rheology) were investigated. The results of steady shear flow experiments showed that the shear stress-shear rate, apparent viscosity-shear rate, and shear stress-time data were well fitted with Herschel-Bulkley, Carreau, and Tiu-Bogar models, respectively, and showed the highest R2 and the lower root mean square error within different models. The strain and frequency sweep data indicated that all emulsions showed weak gel-like behavior, which showed stable interactions and entanglements in the emulsion structure. CoX-Merz rule was applied to investigate the relationship between complex viscosity (η*) and apparent viscosity (ηa ). In all emulsions containing PMS gum, η* > η a and they did not obey from this rule. PRACTICAL APPLICATIONS: The rheological properties of emulsion are critical features in stabilization of emulsion based products. The PMS gum can potentially be used in producing and stabilization of emulsion based products and effects of this gum on in oil in water emulsion can be useful in development of plant originated hydrocolloids in foods.

Thermal Behavior of 19F Nuclear Magnetic Resonance Signal of 19F-Containing Compound in Lipid Nano-Emulsion for Potential Tumor Diagnosis.

We developed carriers of a 19F magnetic resonance imaging (19F MRI) agent, capable of responding to the temperature difference for cancer diagnosis. The carriers were based on high melting point (mp) neutral lipids, namely, tripalmitin (TPT) and tristearin (TSR) and triarachidin (TAC). Lipid nano-emulsions (LNEs) containing a fluorine compound, i.e., a modified α-tocopherol (19F-TP), were respectively prepared as TPT-LNE, TSR-LNE, TAC-LNE1, and TAC-LNE2 and studied by 19F NMR spectroscopy. In LNE prepared with soybean oil as a control, the full width at half maximum (FWHM) values of the 19F NMR signal of 19F-TP remained constant at 25, 37, and 42°C, while those of the LNEs prepared from a neutral lipid with a high mp showed a sharp decrease between 25 and 37°C. The magnitude of the decrease followed the order: TPT-LNE < TSR-LNE < TAC-LNE1. However, TAC-LNE2, for which the amount of encapsulated 19F-TP was one third less than that of TAC-LNE1, showed a sharp decline in the FWHM between 37 and 42°C. To examine these changes, the 19F spin-lattice (T1) and spin-spin (T2) relaxation times of 19F-TP were measured. TAC-LNE2 in particular showed a substantial change in its T2 value between 37 and 42°C compared with the change of its T1 value. This result was attributed to activation of the molecular motion of 19F-TP in TAC-LNE2 from 37 to 42°C. Thus, TAC-LNE showed potential for use as a carrier for cancer diagnosis using 19F MRI.

Characterization of physical properties and electronic sensory analyses of citrus oil-based nanoemulsions.

Citrus oils and their emulsions have been widely used in food and beverage products due to their flavor, various beneficial health functions and relative high solubility for lipophilic bioactive components. However, the non-digestibility and instability has limited the application of emulsions made from a single type of citrus oil. In this study, common triacylglycerol oils (i.e. corn oil and MCT oil) and citrus oils (i.e. bergamot oil and sweet orange oil) were used in combination with different mixing ratios (triacylglycerol oil:citrus oil = 1:0, 9:1, 5:1, 3:1, 1:1 and 0:1) to produce various nanoemulsions (10% oil phase), and their physical and electronic sensory properties were systematically characterized. The results demonstrated that the mixed oil nanoemulsions were much more stable than pure citrus oil emulsions. Electronic nose, electronic eye and electronic tongue were shown to be able to provide informative evaluation of the electronic sensory of the emulsions. Data-fitting of these electronic sensory devices significantly improved the effective discrimination and accuracy of sensory evaluation of the emulsions. These results provided basis for using triacylglycerol oils and citrus oils in combination to produce nanoemulsions with superior physical and electronic sensory properties. Moreover, the electronic sensory evaluation method utilized in this study provided a useful approach for evaluation of emulsion-based food and beverage products.