Colloids and Interfaces

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11 pages, 2165 KiB

Open AccessArticle

Encapsulation of Lactobacillus casei (ATCC 393) by Pickering-Stabilized Antibubbles as a New Method to Protect Bacteria against Low pH

by Vida Mardani Ghahfarokhi, Paolo P. Pescarmona, Gert-Jan W. Euverink and Albert T. Poortinga

Colloids Interfaces 2020, 4(3), 40; https://doi.org/10.3390/colloids4030040 - 10 Sep 2020

Cited by 8 | Viewed by 3104

Abstract

Pickering-stabilized antibubbles were used as a new method to encapsulate Lactobacillus casei. Antibubbles consist of one or more liquid droplets within a shell of gas. The antibubbles were prepared from a water-in-oil-in-water (W/O/W) emulsion stabilized by silica particles, which was then freeze-dried [...] Read more.

Pickering-stabilized antibubbles were used as a new method to encapsulate Lactobacillus casei. Antibubbles consist of one or more liquid droplets within a shell of gas. The antibubbles were prepared from a water-in-oil-in-water (W/O/W) emulsion stabilized by silica particles, which was then freeze-dried to remove the water and oil phases, before being subsequently reconstituted in water. Different oil phases and aqueous phase compositions were tested for their effect on the survival of the bacteria. The survival of L. casei after encapsulation using decane was 29.8 ± 2.1% in antibubbles containing 10% (w/v) maltodextrin plus 8% (w/v) sucrose, which is comparable to the survival when bacteria were freeze-dried without being encapsulated. Encapsulation within antibubbles led to a 10 to 30 times higher survival of L. casei at pH 2 in comparison with unencapsulated bacteria. This study shows that probiotics can be encapsulated within a shell of gas through the use of antibubbles and that this protects probiotics against a low pH. Full article

(This article belongs to the Special Issue Food Colloids)

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16 pages, 2846 KiB

Open AccessArticle

Development and Characterization of Electrospun Nanostructures Using Polyethylene Oxide: Potential Means for Incorporation of Bioactive Compounds

by Sergiana dos P. Ramos, Michele A. Giaconia, Jonas T. Do Marco, Robert da S. Paiva, Veridiana V. De Rosso, Ailton C. Lemes, Mariana B. Egea, Marcelo Assis, Tatiana M. Mazzo, Elson Longo and Anna R. C. Braga

Colloids Interfaces 2020, 4(2), 14; https://doi.org/10.3390/colloids4020014 - 17 Apr 2020

Cited by 9 | Viewed by 3312

Abstract

The development of processes for stabilization of the properties of bioactive compounds has been studied in recent years, and the use of nanotechnology is among the most discussed routes. The present work addressed the assembly of nanostructures using polyethylene oxide (PEO), the production [...] Read more.

The development of processes for stabilization of the properties of bioactive compounds has been studied in recent years, and the use of nanotechnology is among the most discussed routes. The present work addressed the assembly of nanostructures using polyethylene oxide (PEO), the production of core-shell nanofibers (NFs) with bioactive compounds, and the evaluation of their microscopic and physical characteristics. Aqueous solutions of PEO were electrospun by varying different process and solution parameters (PEO and NaCl concentrations, feeding rate, the tip-to-collector distance (TCD), and applied voltage) in order to optimize production of nanostructures. The best condition obtained was evaluated to form core-shell NFs composed by jussara pulp as a source of anthocyanins. To assess the production of NFs with PEO and jussara pulp, feed solutions were prepared in acetate buffer (pH 4.5) with 6% PEO and 10% lyophilized jussara pulp, at a feeding rate of 150 μL·h⁻¹ and TCD of 15 cm using an applied voltage of 10 kV to form core-shell NFs. The results revealed the formation of core-shell NFs with a diameter of 126.5 ± 50.0 nm. The outcomes achieved represent a crucial step in the application of anthocyanins in food systems as pigments, establishing a basis for further research on the incorporation of nanomaterials into foodstuff. Full article

(This article belongs to the Special Issue Food Colloids)

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10 pages, 2113 KiB

Open AccessFeature PaperArticle

Characterization of Chitosan/Hyaluronan Complex Coacervates Assembled by Varying Polymers Weight Ratio and Chitosan Physical-Chemical Composition

by Franco Furlani, Ivan Donati, Eleonora Marsich and Pasquale Sacco

Colloids Interfaces 2020, 4(1), 12; https://doi.org/10.3390/colloids4010012 - 2 Mar 2020

Cited by 9 | Viewed by 3179

Abstract

Herein, we synthetized and characterized polysaccharide-based complex coacervates starting from two water-soluble biopolymers, i.e., hydrochloride chitosans and sodium hyaluronan. We used chitosans encompassing a range of molecular weights from 30,000 to 400,000 and showing different fraction of acetylated units (i.e., F_A = [...] Read more.

Herein, we synthetized and characterized polysaccharide-based complex coacervates starting from two water-soluble biopolymers, i.e., hydrochloride chitosans and sodium hyaluronan. We used chitosans encompassing a range of molecular weights from 30,000 to 400,000 and showing different fraction of acetylated units (i.e., F_A = 0.16, 0.46, and 0.63). This set of chitosans was mixed with a low molecular weight hyaluronan to promote electrostatic interactions. Resulting colloids were analyzed in terms of size, polydispersity and surface charge by Dynamic Light Scattering. The weight ratio between the two polyelectrolytes was studied as additional parameter influencing the liquid-liquid phase separation. Main results include the following: the polymers weight ratio was fundamental in dictating the colloids surface charge, whereas chitosan physical-chemical features influenced the dimension and homogeneity of colloids. This contribution presents additional understanding of the complex coacervation between these two oppositely charged polysaccharides, with the potential translation of present system in food and biomedical sectors. Full article

(This article belongs to the Special Issue Food Colloids)

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13 pages, 268 KiB

Open AccessFeature PaperArticle

Reducing the Bitter Taste of Virgin Olive Oil Don Carlo by Microbial and Vegetable Enzymes Linked to the Colloidal Fraction

by Biagi Angelo Zullo, Silverio Pachioli and Gino Ciafardini

Colloids Interfaces 2020, 4(1), 11; https://doi.org/10.3390/colloids4010011 - 28 Feb 2020

Cited by 7 | Viewed by 3750

Abstract

Bitter taste is a positive sensory attribute that correlates with the concentration of phenols in olive oil. However, excessive bitterness can be perceived by consumers as a negative attribute. The aim of this investigation was to improve the process of debittering Don Carlo [...] Read more.

Bitter taste is a positive sensory attribute that correlates with the concentration of phenols in olive oil. However, excessive bitterness can be perceived by consumers as a negative attribute. The aim of this investigation was to improve the process of debittering Don Carlo extra virgin olive oil (EVOO), which is rich in phenols, through blending with newly produced Leccino EVOOs, which can provide high oleuropeinolytic activity. The debittering process of blending Don Carlo EVOO with two types of Leccino EVOOs (decanter and settled EVOO), was carried out during three months of storage in canisters placed in fixed positions, or periodically inverted to prevent sedimentation. The reduction in phenolic concentration and bitterness index (K225 value) reached maximum values of 51% and 42% respectively in Don Carlo EVOO mixed with Leccino settled EVOO after three months of storage in periodically inverted containers. Analytical indices and sensory analysis, in accord with bitterness index (K225) results, confirmed a reduction or elimination of bitter taste in the oil samples depending on the type of Leccino EVOO added, and the sample storage method. All analytical results remained within parameters established by the European Community regulations for commercial merceological class EVOO. Full article

(This article belongs to the Special Issue Food Colloids)

10 pages, 3076 KiB

Open AccessFeature PaperArticle

Red Wine-Enriched Olive Oil Emulsions: Role of Wine Polyphenols in the Oxidative Stability

by Giuseppe Cinelli, Giovanni Sbrocchi, Silvio Iacovino, Luigi Ambrosone, Andrea Ceglie, Francesco Lopez and Francesca Cuomo

Colloids Interfaces 2019, 3(3), 59; https://doi.org/10.3390/colloids3030059 - 18 Sep 2019

Cited by 8 | Viewed by 3496

Abstract

The benefits associated with the consumption of red wine due to its rich pool of phenolic compounds are well-recognized, thanks to the antioxidant activity related to these kinds of molecules. However, wine drinking should be done in moderation, or is forbidden for some [...] Read more.

The benefits associated with the consumption of red wine due to its rich pool of phenolic compounds are well-recognized, thanks to the antioxidant activity related to these kinds of molecules. However, wine drinking should be done in moderation, or is forbidden for some populations for ethnic or religious reasons. One way to still enjoy the advantages of red wine is to use its dry extract. In order to test the ability of the red wine dry extract to reveal its antioxidant activity, it was solubilized in water to produce water-in-oil (W/O) emulsions based on olive oil. After the selection of the right emulsion composition, kinetics of oil oxidation were carried out in oil and emulsions in the presence of an increasing amount of red wine extract, whose presence influenced the rate of oxidation by slowing it down. This behavior was confirmed by monitoring the oxidation reaction in two ways; i.e., with the classical method that consists of the determination of the peroxide value, and with an accelerated test making use of 2,2′-azobis(2,4-dimethylvaleronitrile) (AMVN) and diphenyl1-pyrenylphosphine (DPPP). The first is a molecule that triggers the reaction at 40 °C, and the other is a molecule that by reacting with hydroperoxides becomes fluorescent (DPPP=O). Moreover, by comparing the emulsion structures observed by optical microscopy, no differences in the size of the dispersed aqueous phase were detected with the increase of the wine dry extract, which is an aspect that confirmed that the antioxidant activity was directly proportional to the wine extract concentration, and thus to the phenolic content. Full article

(This article belongs to the Special Issue Food Colloids)

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15 pages, 2607 KiB

Open AccessFeature PaperArticle

Alginate Films Encapsulating Lemongrass Essential Oil as Affected by Spray Calcium Application

by Martina Cofelice, Francesca Cuomo and Amparo Chiralt

Colloids Interfaces 2019, 3(3), 58; https://doi.org/10.3390/colloids3030058 - 4 Sep 2019

Cited by 21 | Viewed by 4366

Abstract

The necessity of producing innovative packaging systems has directed the attention of food industries towards the use of biodegradable polymers for developing new films able to protect foods and to extend their shelf-life, with lower environmental impact. In particular, edible films combining hydrophilic [...] Read more.

The necessity of producing innovative packaging systems has directed the attention of food industries towards the use of biodegradable polymers for developing new films able to protect foods and to extend their shelf-life, with lower environmental impact. In particular, edible films combining hydrophilic and hydrophobic ingredients could retard moisture loss, gas migration and ensure food integrity, reducing the necessity of using synthetic plastics. Alginate-based films obtained from emulsions of lemongrass essential oil (at 0.1% and 0.5%) in aqueous alginate solutions (1%), with Tween 80 as surfactant (0.3%), were obtained by casting and characterized as to microstructure and thermal behavior, as well as tensile, barrier and optical properties. Films were also crosslinked through spraying calcium chloride onto the film surface and the influence of oil emulsification and the crosslinking effect on the final film properties were evaluated. The film microstructure, analyzed through Field Emission Scanning Electron Microscopy (FESEM) revealed discontinuities in films containing essential oil associated with droplet flocculation and coalescence during drying, while calcium diffusion into the matrix was enhanced. The presence of essential oil reduced the film stiffness whereas calcium addition lowered the film’s water solubility, increasing tensile strength and reducing the extensibility coherent with its crosslinking effect. Full article

(This article belongs to the Special Issue Food Colloids)

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Review

Jump to: Research

20 pages, 2833 KiB

Open AccessReview

Veiled Extra Virgin Olive Oils: Role of Emulsion, Water and Antioxidants

by Giuseppe Cinelli, Martina Cofelice and Francesco Venditti

Colloids Interfaces 2020, 4(3), 38; https://doi.org/10.3390/colloids4030038 - 4 Sep 2020

Cited by 13 | Viewed by 7763

Abstract

This review traces the current knowledge on the effects of various factors and phenomena that occur at interface, and the role of dispersed phase on the physicochemical, sensorial and nutritional characteristics of veiled extra virgin olive oil (VVOO). Since 1994 there have been [...] Read more.

This review traces the current knowledge on the effects of various factors and phenomena that occur at interface, and the role of dispersed phase on the physicochemical, sensorial and nutritional characteristics of veiled extra virgin olive oil (VVOO). Since 1994 there have been numerous articles in the literature regarding the peculiar characteristic of unfiltered olive oil, so-called veiled or cloud virgin olive oil. It is a colloidal system (emulsion–sol), where the continuous lipidic phase dispreads mini droplets of milling water, fragments of cells and biotic fraction obtained from oil processing. During storage, the dispersed phase collapses and determines the quality of the virgin olive oil (VOO). The observed phenomena lead to worsening the quality of the product by causing defects such as oxidation of phenols, triacylglycerols hydrolysis and off-flavor formation. The addition of bioactive compounds, such as vitamins, on product based on VVOO, must take into account the eventual synergistic effect of individual substances. The role of the interphase is crucial to the synergic activity of bioactive molecules in improving oxidative stability, sensorial and health characteristics of VVOO. Full article

(This article belongs to the Special Issue Food Colloids)

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13 pages, 11001 KiB

Open AccessFeature PaperReview

Delivery Systems for Hydroxytyrosol Supplementation: State of the Art

by Antonella De Leonardis, Vincenzo Macciola and Silvio Iacovino

Colloids Interfaces 2020, 4(2), 25; https://doi.org/10.3390/colloids4020025 - 16 Jun 2020

Cited by 8 | Viewed by 3088

Abstract

This review aims to highlight the benefits and limitations of the main colloid-based available delivery systems for hydroxytyrosol. Hydroxytyrosol is a phenolic compound with clear biological activities for human wellness. Olive fruits, leaves and extra-virgin oil are the main food sources of hydroxytyrosol. [...] Read more.

This review aims to highlight the benefits and limitations of the main colloid-based available delivery systems for hydroxytyrosol. Hydroxytyrosol is a phenolic compound with clear biological activities for human wellness. Olive fruits, leaves and extra-virgin oil are the main food sources of hydroxytyrosol. Moreover, olive oil mill wastewaters are considered a potential source to obtain hydroxytyrosol to use in the food industry. However, recovered hydroxytyrosol needs adequate formulations and delivery systems to increase its chemical stability and bioavailability. Therefore, the application of hydroxytyrosol delivery systems in food sector is still a fascinating challenge. Principal delivery systems are based on the use of colloids, polymers able to perform gelling, thickening and stabilizing functions in various industrial sectors, including food manufacturing. Here, we review the recipes for the available hydroxytyrosol systems and their relative production methods, as well as aspects relative to system characteristics and hydroxytyrosol effectiveness. Full article

(This article belongs to the Special Issue Food Colloids)

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