جستجوی مقالات مرتبط با کلیدواژه « Emulsion » در نشریات گروه « پزشکی »

Emulsion-based formulations have gained attention in food and pharmaceutical products due to their unique properties. However, their use in food product formulation faces problems because of phase separation and fat oxidation, which seriously reduces the quality of the product. Therefore, finding ways to increase the physical and oxidative stability of emulsions is valuable. This work aimed to assess of physicochemical properties of sodium caseinate (SC)-tannic acid (TA) complex treated with heating and ultrasonication as well as their efficiency in physical and oxidative stability of high internal phase Pickering emulsion (HIPPEs) as antioxidant colloidal particles.

SC 1% (w/v) was mixed with a different concentration of TA (0.1, 0.3, 0.5, 0.7, 1% w/v) and the pH of solutions was adjusted to 9. The unheated, heat-treated, and ultrasonicated SC-TA complexes were analyzed to elucidate possible interaction using FTIR, fluorescence spectroscopy, and DSC. Finally, HIPPEs were prepared by mixing the prepared samples and soybean oil at a volume ratio of 25:75 v/v respectively. The microstructure of the most stable HIPPEs was assessed using SEM.

Based on the FTIR results the covalent bond in heat-treated SC-TA was formed via the Maillard reaction. In addition, the reduction of free amino groups confirms Schiff base formation. All treated SC-TA samples showed a superior ability to stabilize emulsion in comparison with native SC when used as an aqueous phase of HIPPEs. The long-term physical was observed in heat-treated SC-TA HIPPEs for over two months. In PEs stabilized by SC-TA complex nanoparticles, primary and secondary oxidation product levels were significantly lower than in SC alone.

The fabricating antioxidant emulsions using heat-treated SC-TA are a good guarantee for the physical and oxidative stability of food formulations due to TA's intrinsic antioxidant properties and the protective role of SC-TA colloidal particles against coalescence.

In this study, think over to collected and classification of food science engineering comprehensive datas about each experiment with expanded results. Moreover, in most of discussion added extra reasons to each phenomenon. The aim of the present study was assesse of E1442 with xantan gum as fat replacers of carbohydrate base on physicochemical and sensory evaluation of low-fat mayonnaise.

Four treatments were designed with 25, 50 and 75% replacements of the control sample with traditional mayonnaise (65% oil content).

On emulsion stability of the samples, results were significant (P ≤0.05) for the storage time. In addition, physicochemical results showed that low fat mayonnaise prepared with present fat replacers of carbohydrate base (E1442 and xanthan gum) access to highest amounts in ash and moisture and also lowest in fat content and calorie. pH and acidification were in ranges of (3.70-3.73) and (1.12-1.13) respectively. Low fat mayonnaise samples were higher than apparent viscosity than that control sample was. Sensory evaluation results showed that fat with 0.25% concentration were at highest in overall acceptability and intent to purchase which are the most important factors in marketing.

In general, result demonstrated that low-fat mayonnaise prepared with 25% of E1442 with xantan gum was an appropriate  treatment with highest scores in most of  the experiments.

Since ancient times till today, honey and shea butter are used in wound treatment. This present study aims to determine an effective hydrophile-lipophile balance (HLB) value that will produce a stable W/O honey-shea butter emulsion and to evaluate its healing potential on chemical burn wound in mice.

Using various ratios of span 20/tween 20, 6 formulations of honey-shea butter emulsion were prepared and subjected to accelerated stability study as per ICH guideline. The most stable preparation was further evaluated for its wound healing ability. The animals were sacrificed via chloroform inhalation after treatment for 7 days from wound created by dropping 0.2 ml, hydrochloric acid for 15 sec. The burn area was harvested and subjected to histopathological study.

Most stable emulsion was those prepare with ratio 5:5 of span 20/ tween 20. Haematoxylin-eosin and Verhoeff-Van Gieson stain revealed that groups treated with this emulsion had normal fibroblast, fibrocyte, epidermal cells, inflammatory cells, gland cells, collagen and elastic fibres; outperforming honey, shea butter and silver sulfadiazine groups. The present formulation gave a percent wound contraction of 36, while those of honey, shea butter, silver sulfadiazine were 29, 25 and 28, respectively. The occlusive effect of emulsion and the synergistic effect achieved by combining honey and shea butter could also be responsible for its superior wound healing activity.

Our study concluded that honey-shea butter prepared with 5:5 span 20/tween 20 was relatively stable and possesses greater wound healing activity compared to commercial preparation and can safely be utilize as an effective natural therapy for burn wound.

Mayonnaise is a semisolid emulsion that is made by mixing oil with mustard, egg yolk, vinegar and is sensitive to spoilage due to its high polyunsaturated fatty acids content. The amount of oil and egg yolk added, viscosity, water quality, the volume of oil and aqueous phase, method of mixing and temperature affect the stability of mayonnaise. Phase inversion occurs when the emulsion changes from the oil-in-water (O/W) emulsion to the water-in-oil (W/O) emulsion. Egg yolk as an emulsifier has surface-active fractions such as livetin, lipovitellin, lipovitellenin that prevent coalescing and improve the texture. Phospholipid lecithin, proteins, and lipoproteins are known to be the most important to the emulsion forming properties of egg yolk. Other emulsifying agents include animal proteins, vegetables protein isolates, modified starches and gums which can be effectively used as food emulsion stabilizers because of their capacity to reduce the interfacial tension between hydrophobic and hydrophilic components. Temperature, pH and NaCl are effective on viscoelasticity of mayonnaise emulsion. Emulsifiers increase the prevalence of metabolic diseases, specially type 1 and 2 diabetes, obesity and irritable bowel disease. Currently the tendency of the consumers to purchase the food products with low fat and low energy is led to reformulation that often requires moving from one sort of emulsifier to another. In this study, different emulsifiers and their effects on the characteristics of mayonnaise were reviewed.

The aim of this research was to assess the effect of fat type and concentration as well as the continuous phase viscosity on the rheological properties of an oil-in-water (O/W) emulsion. Thus, sunflower oil and tallow fat were used as the dispersed phase of the emulsion both at 10 and 50% (w/v) and CMC solutions (at 0.1, 0.3 and 0.5% w/v) were acted as the continuous phase. CMC solutions and emulsions showed a shear-thinning behavior with increasing CMC or dispersed phase concentration. The rheological behavior of all samples was well modeled by Herschel-Bulkley, Power law and Casson equations. According to Herschel-Bulkley and Power law models, an increase in the consistency index and a decrease in the flow behavior index of all samples was occurred with increasing CMC concentration (0.1 to 0.5%), fat concentration (10 to 50%) and dispersed phase change from liquid oil to a solid fat. The obtained data were compared with Einstein, Larson, Pal and Dougherty-Krieger predicting models and the results showed that Larson model well described the flow behavior of emulsions with 10% fat content, and Dougherty and Krieger or Pal equations were fitted more with the experimental data of emulsions containing 50% fat content.

The present study aimed to investigate the effects of various encapsulation methods on Lactobacillus acidophilus viability using wall materials variably.

L. acidophilus was encapsulated using the extrusion and emulsion encapsulation methods with calcium-alginate and skim milk via mixing or coating. The particle size, encapsulation yield, and viability of L. acidophilus in the simulated gastric and intestinal fluids were investigated.

The mean particle size in the emulsion and extrusion methods was within the range of 161 µm to1.95 mm, and the coated samples were smaller than the mixed samples. The encapsulation yield of the extrusion method was higher compared to the emulsion method. In addition, skim milk was essential to improving the L. acidophilus viability, which significantly improved in the calcium-alginate particles coated by skim milk compared to the mixed samples.

According to the results, the coating process by skim milk not only improved probiotic viability, but it also reduced the preparations particle size, which in turn decreased the adverse effects of the preparations on the sensory properties of food.

This research aimed to assess the effect of biodegradable coating chitosan nano-gel/emulsion loaded by Bunium persicum essential oil and nisin on E. coli O157:H7 in rainbow trout fillet during 12 days at refrigeration (4˚C). Trout fillet Sample was divided into 6 groups after inoculation of bacteria (E. coli O157:H7), including control (without any coating), coated with chitosan 2% and other groups including nano-emulsion chitosan 2%, Nano-emulsion of chitosan containing Bunium persicum essential oil (0.5%), Nano-gel of chitosan containing nisin (200 IU/g) and Nano-gel/emulsion of chitosan containing Bunium persicum essential oil (0.5%) and nisin (200 IU/g). The samples were stored at the cool condition, and the bacterial count was performed on days: 0, 1, 2, 4, 8, and 12. The mean number of the bacterial count was significantly different among treatment (p<0.001). The most significant inhibitory effect on the growth of E.coli O157:H7 was observed in chitosan Nano-emulsion coating containing Bunium persicum essential oil (0.5%) and nisin (200 IU/g). According to this study, it was concluded that the use of Nano-gel/emulsion of chitosan coating Bunium persicum essential oil and nisin could be effective on the decrease of E.coli O157:H7 growth in food.