Physical properties and in-vitro gastrointestinal digestion of oil-in-water emulsions stabilized by single- and dual-modified cassava starches with cross-linking and octenylsuccinylation.

The different modified cassava starches (MCS) obtained by either single or dual modifications with cross-linking (CL) and octenylsuccinylation (OS), including 2%CL, 3%OS, 2%CL-3%OS, and 3%OS-2%CL, were used to stabilize soybean oil-in-water emulsions (oil content 10% (w/w)) at a concentration of 4.5% (w/w) compared to native cassava starch (NCS) and their physical properties and in-vitro gastrointestinal digestion were investigated. The emulsions stabilized with NCS and 2%CL-MCS had larger oil droplet sizes, higher viscosity, and lower negative charge than the emulsions stabilized by single- or dual-MCS with 3%OS. All MCS-stabilized emulsions showed a higher emulsion stability against creaming than the NCS-stabilized emulsion. Under a simulated gastrointestinal tract, all 3%OS-MCS promoted droplet flocculation, while the less ionic NCS and the 2%CL-MCS showed a decrease in droplet size after passing through the mouth and stomach stages. The lipid digestion rate of emulsions stabilized with different MCS and NCS followed the following order: 3%OS >2%CL-3%OS > 3%OS-2%CL > 2%CL > NCS. The NCS- and 2%CL-stabilized emulsions had a lower lipid digestion rate, possibly due to the larger droplet sizes and higher viscosity of the initial emulsions, which delays access of lipase enzymes to lipid droplet surfaces, compared to all 3%OS-MCS-stabilized emulsions.

Anthocyanin-Rich Butterfly Pea Petal Extract Loaded Double Pickering Emulsion Containing Nanocrystalline Cellulose: Physicochemical Properties, Stability, and Rheology.

Butterfly pea petal extract (BPE)-loaded water-in-oil-in-water (W/O/W) emulsions were fabricated using nanocrystalline cellulose (NCC) as a hydrophilic stabilizer and polyglycerol polyricinoleate (PGPR) as a hydrophobic emulsifier. The impact of different concentrations of NCC and PGPR in different phase proportions on the emulsion formation, rheology, and stability of an anthocyanin-loaded (pH ≈ 7.0) emulsion was investigated. The mean droplet size of the emulsions increased as the NCC concentration increased, while color intensity (greenness) decreased as the PGPR and NCC concentrations increased. A microscopic examination confirmed that the NCC nanoparticles stabilized the inner W1/O phase, whereas the excess concentration of non-adsorbing NCC nanoparticles was suspended in the continuous aqueous phase. The rheological results showed that robust emulsion networks were formed when the NCC concentration increased. A network structure between the droplets and the development of the NCC network during the continuous phase were attributed to a gel-like behavior. Over the course of seven days, the emulsions with a higher proportion of NCC remained stable, as in samples 3%P-%N, 5%P-2%N, and 5%P@1%N, the total anthocyanin content decreased from 89.83% to 76.49%, 89.40% to 79.65, and 86.63% to 71.40%, respectively. These findings have significant implications for the accurate formulation of particle-stabilized double emulsions for anthocyanin delivery with higher stability.

Emulsion Technology in Nuclear Medicine: Targeted Radionuclide Therapies, Radiosensitizers, and Imaging Agents.

Radiopharmaceuticals serve as a major part of nuclear medicine contributing to both diagnosis and treatment of several diseases, especially cancers. Currently, most radiopharmaceuticals are based on small molecules with targeting ability. However, some concerns over their stability or non-specific interactions leading to off-target localization are among the major challenges that need to be overcome. Emulsion technology has great potential for the fabrication of carrier systems for radiopharmaceuticals. It can be used to create particles with different compositions, structures, sizes, and surface characteristics from a wide range of generally recognized as safe (GRAS) materials, which allows their functionality to be tuned for specific applications. In particular, it is possible to carry out surface modifications to introduce targeting and stealth properties, as well as to control the particle dimensions to manipulate diffusion and penetration properties. Moreover, emulsion preparation methods are usually simple, economic, robust, and scalable, which makes them suitable for medical applications. In this review, we highlight the potential of emulsion technology in nuclear medicine for developing targeted radionuclide therapies, for use as radiosensitizers, and for application in radiotracer delivery in gamma imaging techniques.

Astaxanthin-Loaded Pickering Emulsions Stabilized by Nanofibrillated Cellulose: Impact on Emulsion Characteristics, Digestion Behavior, and Bioaccessibility.

Astaxanthin (AX) is one of the major bioactives that has been found to have strong antioxidant properties. However, AX tends to degrade due to its highly unsaturated structure. To overcome this problem, a Pickering O/W emulsion using nanofibrillated cellulose (NFC) as an emulsifier was investigated. NFC was used because it is renewable, biodegradable, and nontoxic. The 10 wt% O/W emulsions with 0.05 wt% AX were prepared with different concentrations of NFC (0.3-0.7 wt%). After 30 days of storage, droplet size, ζ-potential values, viscosity, encapsulation efficiency (EE), and color were determined. The results show that more stable emulsions are formed with increasing NFC concentrations, which can be attributed to the formulation of the NFC network in the aqueous phase. Notably, the stability of the 0.7 wt% NFC-stabilized emulsion was high, indicating that NFC can improve the emulsion's stability. Moreover, it was found that fat digestibility and AX bioaccessibility decreased with increasing NFC concentrations, which was due to the limitation of lipase accessibility. In contrast, the stability of AX increased with increasing NFC concentrations, which was due to the formation of an NFC layer that acted as a barrier and prevented the degradation of AX during in vitro digestion. Therefore, high concentrations of NFC are useful for functional foods delivering satiety instead of oil-soluble bioactives.

Complete nutrition drink with retrograded starch is low glycemic, and the individual glucose response to the low glycemic complete nutrition drink depends on fasting insulin levels and HOMA-IR in a randomized cross-over control trial.

Complete nutrition drinks with a low glycemic index (GI) provide nutritional support and prevent hyperglycaemia. The present study identified GI and factors predicting individual glucose response to a new complete nutrition drink. A randomised cross-over controlled trial was conducted in eighteen healthy volunteers (FPG < 100 mg/dl). Complete nutrition drinks containing retrograded starch, glucose solution and white bread were assigned in a random sequence with 14-day wash-out intervals. Plasma glucose and insulin levels were measured from baseline to 180 min after consuming each food. Results show the adjusted GIs of the drink was 48.2 ± 10.4 and 46.7 ± 12.7 with glucose and white bread as the reference, respectively. While the drink has low GI (<55), the individual glucose responses varied (GI: 7-149). Comparing characters in individual GI < 55 (n = 12) and GI ≥ 55 (n = 6) groups revealed significantly higher baseline insulin in the low GI group (14.86 ± 16.51 µIU/ml v. 4.9 ± 3.4 µIU/ml, P < 0·05). The correlation matrix confirms only two predictive factors for having individual GI <55 were baseline insulin (r = 0·5, P = 0·03) and HOMA-IR (r = 0·55, P = 0·02). ROC curve reveals fasting insulin above 1.6 µIU/ml and HOMA-IR above 1.05 as the cut-off values. The findings suggest that the complete nutrition drink has a low GI, but there was wide variability in individual responses partly explained by fasting insulin levels and HOMA-IR. Screening for fasting insulin and HOMA-IR may be encouraged to maximise the functional benefit of the drink.

Encapsulation of ß-Carotene in Oil-in-Water Emulsions Containing Nanocellulose: Impact on Emulsion Properties, In Vitro Digestion, and Bioaccessibility.

The objective of this study was to explore the influence of nanocellulose type (nanocrystalline cellulose (NCC) and nanofibrillated cellulose (NFC)) and concentrations (0.05-0.20%, w/w) on the physicochemical properties, microstructure, and in vitro digestion of ß-carotene loaded emulsions and ß-carotene bioaccessibility. The optimum conditions for the formation of stable ß-carotene loaded emulsions were found when NCC was used as a stabilizer at a concentration of 0.2% w/w. This was due to the rod-shaped structure of NCC, which led to more stable emulsions with smaller droplet size and reduced flocculation. During the in vitro gastrointestinal digestion, NFC emulsions at increased concentrations were found to retard free fatty acid (FFA) release from the emulsions and reduce the bioaccessibility of ß-carotene. On the other hand, NCC emulsions at concentrations of 0.2% w/w promoted lipolysis and demonstrated highest ß-carotene bioavailability. Hence, these emulsions could be used for the delivery of ß-carotene with potential applications in the development of functional foods and nutraceuticals.

Approaches for Extracting Nanofibrillated Cellulose from Oat Bran and Its Emulsion Capacity and Stability.

The pretreatment process is an essential step for nanofibrillated cellulose production as it enhances size reduction efficiency, reduces production cost, and decreases energy consumption. In this study, nanofibrillated cellulose (NFC) was prepared using various pretreatment processes, either chemical (i.e., acid, basic, and bleach) or hydrothermal (i.e., microwave and autoclave), followed by disintegration using high pressure homogenization from oat bran fibers. The obtained NFC were used as an emulsifier to prepare 10% oil-in-water emulsions. The emulsion containing chemically pretreated NFC exhibited the smallest oil droplet diameter (d32) at 3.76 µm, while those containing NFC using other pretreatments exhibited d32 values > 5 µm. The colors of the emulsions were mainly influenced by oil droplet size rather than the color of the fiber itself. Both NFC suspensions and NFC emulsions showed a storage modulus (G') higher than the loss modulus (G″) without crossing over, indicating gel-like behavior. For emulsion stability, microwave pretreatment effectively minimized gravitational separation, and the creaming indices of all NFC-emulsions were lower than 6% for the entire storage period. In conclusion, chemical pretreatment was an effective method for nanofiber extraction with good emulsion capacity. However, the microwave with bleaching pretreatment was an alternative method for extracting nanofibers and needs further study to improve the efficiency.

Effect of hydrocolloids on physicochemical properties, stability, and digestibility of Pickering emulsions stabilized by nanofibrillated cellulose.

In this study, the effect of hydrocolloids with different electrostatic characteristics, namely negatively charged xanthan gum (XG), positively charged chitosan (CH), and non-ionic guar gum (GG), on the physicochemical properties, stability, and lipid digestibility of 10% (w/w) soybean oil-in-water Pickering emulsions stabilized by nanofibrillated cellulose (NFC) was investigated. Addition of XG and CH to the NFC-stabilized emulsions significantly increased the oil droplet sizes and apparent viscosity at high shear rates as compared with the addition of GG. The XG added emulsion showed the lowest rate and extent of creaming, whereas the CH added emulsion gave the highest extent of creaming. The addition of XG and CH led to a more pronounced effect on in vitro lipid digestion, i.e. changes in droplet sizes, surface charges, microstructure, and free fatty acid (FFA) release, than the addition of GG. The XG added emulsion showed the lowest rate and extent of lipid digestion possibly due to the high viscosity of the aqueous phase, large oil droplet sizes, and interaction of XG and calcium, resulting in the reduction of lipase activity. The CH added emulsion exhibited the highest extent of lipid digestion possibly due to binding between CH and FFAs and move away from the droplet surfaces, thereby facilitating the lipase activity. In summary, it can be concluded that ionic hydrocolloids exerted more influence on NFC-stabilized Pickering emulsions than non-ionic ones. These results may facilitate the design of highly stable emulsion-based functional food products with added hydrocolloids to promote health and wellness.

Detoxification of heterocyclic aromatic amines from grilled meat using a PEITC-rich vegetable sauce: a randomized crossover controlled trial.

Heterocyclic aromatic amines (HAAs) including PhIP and MeIQx are potential carcinogens found mainly in well-done meat. Consuming brassica vegetables was shown to promote metabolisms of HAAs due to the action of isothiocyanates. Previous in vivo studies showed that phenethyl isothiocyanate (PEITC) was a potent stimulator of phase II detoxification enzymes. Nevertheless, the clinical effect of PEITC-rich vegetables on detoxification of HAAs in grilled meat was unknown. This research aimed to investigate the effect of a PEITC-rich vegetable sauce on the detoxification of HAAs in healthy people consuming grilled meat. A randomized crossover placebo-controlled trial was conducted in twenty-one healthy participants. They were randomly assigned into three groups. The participants consumed a single meal of grilled beef with 100 g of the placebo sauce and 100 g and 50 g of the vegetable sauce. All participants consumed all sauces in an alternating random sequence. After de-conjugation with ß-glucuronidase, the HAA metabolites in urine were measured by using LC/MS-MS. Compared to the placebo sauce, consuming grilled beef with 100 g of the vegetable sauce increased the urinary excretion of both PhIP and MeIQx glucuronide metabolites (p-value <0.0001), while consuming 50 g of the sauce significantly increased only MeIQx metabolites (p-value <0.05). The findings of this study suggested that consuming grilled meat with 100 g of the PEITC-rich vegetable sauce could increase the urinary excretion of PhIP and MeIQx glucuronide metabolites. Since meat eaters usually consume a low amount of vegetables, the PEITC-rich vegetable sauce could be an alternative approach to provide detoxification benefits from vegetable-derived compounds.

Digestion behavior and gastrointestinal fate of oil-in-water emulsions stabilized by different modified rice starches.

Native rice starch was modified using different methods which included debranching (DB), octenyl succinylation (OSA), debranching followed by octenyl succinylation (DBOS) and octenyl succinylation followed by debranching (OSDB). The effect of different modifications and the impact of modified starch properties (resistant starch content (RS) and degree of substitution (DS)) on the gastrointestinal fate of emulsified lipids are elucidated using an in vitro digestion model that included the mouth, stomach, and small intestine phases in order to understand their functionality for further applications. The effect of the different modified rice starches on the particle size distribution of the lipid droplets, surface charge (ζ-potential), microstructure, lipid digestion (free fatty acid (FFA) release), and starch hydrolysis was also assessed. The OSA-modified starch and DBOS starch-based emulsions were found stable during the mouth phase and were also found to demonstrate lesser flocculation and coalescence in comparison with the other emulsions due to the presence of more OSA groups that provide greater steric hindrance and better protection from the gastrointestinal conditions. Furthermore, the DBOS starch was found to form emulsions that were more resistant to digestion with a degree of FFA release like dietary fibers and a lower extent of starch digestion that can be attributed to their higher resistant starch content (RS). Thus, the DBOS starch-based emulsions were found to be suitable for further applications such as developing functional foods to control satiety or for designing delivery systems for the sustained release of bioactive compounds.

Encapsulation of Vitamin D3 in Pickering Emulsion Stabilized by Nanofibrillated Mangosteen Cellulose: Effect of Environmental Stresses.

Vitamin D3 was encapsulated in 10% wt soybean oil-in-water (O/W) Pickering emulsions stabilized by either nanofibrillated cellulose (NFC) or whey protein isolate (WPI) at 0.3%, 0.5%, and 0.7% w/w. The vitamin D3 -enriched emulsions were tested for their stability against temperature (30 °C to 90 °C), pH (2 to 8), and ionic strength (0 to 500 mM NaCl). The mean particle diameter (d32 ), ζ-potential, and creaming stability of the oil droplets in the emulsions were measured, as well as their vitamin D3 encapsulation efficiency (EE). After preparation, the oil droplet size (d32 ) of the emulsions stabilized by NFC increased with increasing emulsifier concentration, whereas the droplet size of emulsions stabilized by WPI decreased. NFC provided good stability to the emulsions through a combination of steric and electrostatic repulsion. The EE of vitamin D3 increased with increasing emulsifier concentration. Heating or ionic strength did not significantly (P < 0.05) affect the emulsions properties and EE. On the other hand, the NFC-stabilized emulsions were sensitive to highly acidic conditions (pH 2), with an increase in particle size and decrease in EE. The WPI-stabilized emulsions aggregated around the isoelectric point of the adsorbed proteins (pI ≈ 4.8). Increasing NFC or WPI concentration improved the stability and EE of the emulsions against environmental stresses. NFC-stabilized emulsions had good long-term stability. The results show that NFC can be used as an effective emulsifier for creating vitamin-enriched emulsions with good stability. PRACTICAL APPLICATION: This study can be used to develop more effective encapsulation technologies for fat-soluble vitamins in emulsion-based food products. Encapsulation using nanofibrillated cellulose effectively protected the encapsulated vitamins against environmental stresses which occur in industrial food production (such as pH changes, salt addition, and thermal processing). Moreover, nanofibrillated cellulose extracted from mangosteen rind is a nature-derived emulsifier that is environmental friendly.

Riceberry rice puddings: rice-based low glycemic dysphagia diets.

BACKGROUND AND OBJECTIVES: Swallowing difficulty and diabetes mellitus are common in the elderly. However, texture-modified foods suitable for blood sugar control are scarce. This study was aimed to identify texture, glycemic indices (GIs) and postprandial responses of original and high-fiber Riceberry rice puddings. METHODS AND STUDY DESIGN: International Dysphagia Diet Standard Initiative (IDDSI)'s methods were used to determine texture. In vitro digestion was performed for estimating glycemic indices. A randomized cross-over controlled trial was conducted in twelve healthy volunteers. Original pudding, high-fiber pudding and white bread containing 40 g carbohydrate each were assigned in random sequence with twelve-day wash-out intervals. Plasma glucose concentrations were measured at 0, 15, 30, 60, 90, 120, 150, and 180 min after food intake. Individual GIs of puddings were calculated. RESULTS: Original and high-fiber puddings were classified as IDDSI level 3 (liquidized) and 4 (pureed), respectively. The in vitro estimated GIs were 51 for original and 48 for high-fiber puddings. Clinical trial showed rapid kinetics (peaked at 30 min) but lower postprandial responses of both puddings, compared to white bread (peaked at 60 min). The adjusted GIs for original and high-fiber puddings were not significantly different (at 41±7.60 and 36±6.40, respectively). CONCLUSIONS: Addition of fiber to the original pudding changed physical properties but not significantly reduced the GI. Original and high-fiber Riceberry rice puddings could be low-GI dysphagia diets, which may be useful for step-wise swallowing practice from IDDSI level 3 to 4 for those who also required blood sugar control.

In situ SERS detection of emulsifiers at lipid interfaces using label-free amphiphilic gold nanoparticles.

Herein, we fabricated amphiphilic gold nanoparticles (GNPs) that can self-assemble at oil-water interfaces. We applied those GNPs for in situ SERS detection of emulsifier molecules within the interfacial region of oil in water (O/W) emulsion systems.

Alterations in nanoparticle protein corona by biological surfactants: impact of bile salts on ß-lactoglobulin-coated gold nanoparticles.

The impact of biological surfactants (bile salts) on the protein (ß-lactoglobulin) corona surrounding gold nanoparticles (200 nm) was studied using a variety of analytical techniques at pH 7: dynamic light scattering (DLS); particle electrophoresis (ζ-potential); UV-visible (UV) spectroscopy; transmission electron microscopy (TEM); and surface-enhanced Raman scattering (SERS). The bile salts adsorbed to the protein-coated nanoparticle surfaces and altered their interfacial composition, charge, and structure. SERS spectra of protein-coated nanoparticles after bile salt addition contained bands from both protein and bile salts, indicating that the protein was not fully displaced by the bile salts. UV, DLS and TEM techniques also indicated that the protein coating was not fully displaced from the nanoparticle surfaces. The impact of bile salts could be described by an orogenic mechanism: mixed interfaces were formed that consisted of islands of aggregated proteins surrounded by a sea of bile salts. This knowledge is useful for understanding the interactions of bile salts with protein-coated colloidal particles, which may be important for controlling the fate of colloidal delivery systems in the human gastrointestinal tract, or the gastrointestinal fate of ingested inorganic nanoparticles.

Spectroscopic studies of conformational changes of ß-lactoglobulin adsorbed on gold nanoparticle surfaces.

In this work, we investigated the conformational changes of a globular protein (ß-lactoglobulin, ß-lg) coated on the surface of 200 nm gold nanoparticles (GNPs) using a number of analytical techniques: dynamic light scattering (DLS); particle electrophoresis (ζ-potential); localized surface plasmon resonance (LSPR) spectroscopy; transmission electron microscopy (TEM); and surface-enhanced Raman scattering (SERS). The ß-lg (pH 3) concentration had a pronounced effect on the aggregation and surface charge of ß-lg-coated GNPs. The surface charge of GNPs changed from negative to positive as increasing amounts of ß-lg molecule were added, indicating that the globular protein molecules adsorbed to the surfaces of the particles. Extensive particle aggregation occurred when ß-lg did not saturate the GNP surfaces, which was attributed to electrostatic bridging flocculation. Modifications in LSPR and SERS spectra after addition of ß-lg to the GNP suspensions supported the adsorption of ß-lg to the particle surfaces. Moreover, SERS highlighted the importance of a number of specific molecular groups in the binding interaction, and suggested conformational changes of the globular protein after adsorption. This research provides useful information for characterizing and understanding the interactions between globular proteins and colloidal particles.