Literature DB >> 29058905

Multiple Water-in-Oil-in-Water Emulsion Gels Based on Self-Assembled Saponin Fibrillar Network for Photosensitive Cargo Protection.

Lulu Ma1, Zhili Wan1, Xiaoquan Yang1,2.   

Abstract

A gelled multiple water-in-oil-in-water (W1/O/W2) emulsion was successfully developed by the unique combination of emulsifying and gelation properties of natural glycyrrhizic acid (GA) nanofibrils, assembling into a fibrillar hydrogel network in the continuous phase. The multiple emulsion gels had relatively homogeneous size distribution, high yield (85.6-92.5%), and superior storage stability. The multilayer interfacial fibril shell and the GA fibrillar hydrogel in bulk can effectively protect the double emulsion droplets against flocculation, creaming, and coalescence, thus contributing to the multiple emulsion stability. Particularly, the highly viscoelastic bulk hydrogel had a high storage modulus, which was found to be able to strongly prevent the osmotic-driven water diffusion from the internal water droplets to the external water phase. We show that these multicompartmentalized emulsion gels can be used to encapsulate and protect photosensitive water-soluble cargos by loading them into the internal water droplets. These stable multiple emulsion gels based on natural, sustainable saponin nanofibrils have potential applications in the food, pharmaceutical, and personal care industries.

Entities:  

Keywords:  fibrillar network; glycyrrhizic acid; multiple W/O/W emulsion gels; photosensitive cargo protection; saponin nanofibrils; water diffusion

Mesh:

Substances:

Year:  2017        PMID: 29058905     DOI: 10.1021/acs.jafc.7b04042

Source DB:  PubMed          Journal:  J Agric Food Chem        ISSN: 0021-8561            Impact factor:   5.279


  4 in total

Review 1.  Engineering Emulsion Gels as Functional Colloids Emphasizing Food Applications: A Review.

Authors:  Lang Liu; Hafiz Umer Javed; Jie Xiao
Journal:  Front Nutr       Date:  2022-05-17

2.  Regulation Effects of Beeswax in the Intermediate Oil Phase on the Stability, Oral Sensation and Flavor Release Properties of Pickering Double Emulsions.

Authors:  Meimiao Chen; Wenbo Wang; Jie Xiao
Journal:  Foods       Date:  2022-04-02

3.  Thermoresponsive Dual-Structured Gel Emulsions Stabilized by Glycyrrhizic Acid Nanofibrils in Combination with Monoglyceride Crystals.

Authors:  Jialing Chen; Qing Li; Ruijie Du; Xinke Yu; Zhili Wan; Xiaoquan Yang
Journal:  Molecules       Date:  2022-10-03       Impact factor: 4.927

4.  Influence of gelation on the retention of purple cactus pear extract in microencapsulated double emulsions.

Authors:  Paz Robert; Cristina Vergara; Andrea Silva-Weiss; Fernando A Osorio; Rocío Santander; Carmen Sáenz; Begoña Giménez
Journal:  PLoS One       Date:  2020-01-16       Impact factor: 3.240

  4 in total

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