Effect of high-pressure homogenization on stability of emulsions containing zein and pectin

Asian Journal of Pharmaceutical Sciences - Tập 12 - Trang 21-27 - 2017
Maneerat Juttulapa1,2, Suchada Piriyaprasarth1,2, Hirofumi Takeuchi3, Pornsak Sriamornsak1,2
1Department of Pharmaceutical Technology, Faculty of Pharmacy, Silpakorn University, Nakhon Pathom 73000, Thailand
2Pharmaceutical Biopolymer Group (PBiG), Faculty of Pharmacy, Silpakorn University, Nakhon Pathom 73000, Thailand
3Laboratory of Pharmaceutical Engineering, Gifu Pharmaceutical University, 1-25-4 Daigaku-Nishi, Gifu 501-1196, Japan

Tài liệu tham khảo

Dickinson, 2003, Hydrocolloids at interfaces and the influence on the properties of dispersed systems: review, Food Hydrocolloids, 17, 25, 10.1016/S0268-005X(01)00120-5 Abdolmaleki, 2016, The effect of pH and salt on the stability and physicochemical properties of oil-in-water emulsions prepared with gum tragacanth, Carbohydr Polym, 140, 342, 10.1016/j.carbpol.2015.12.081 Evans, 2013, Emulsion stabilization using polysaccharide-protein complexes, Curr Opin Colloid Interface Sci, 18, 272, 10.1016/j.cocis.2013.04.004 Gu, 2004, Influence of pH and carrageenan type on properties of β-lactoglubulin stabilized oil-in-water emulsions, Food Hydrocolloids, 19, 83, 10.1016/j.foodhyd.2004.04.016 Bouyer, 2011, Stabilization mechanism of oil-in-water emulsions by β-lactoglobulin and gum arabic, J Colloid Interface Sci, 354, 467, 10.1016/j.jcis.2010.11.019 Lutz, 2009, Double emulsions stabilized by a charged complex of modified pectin and whey protein isolate, Colloids Surf B Biointerfaces, 72, 121, 10.1016/j.colsurfb.2009.03.024 Li, 2012, Complexation of bovine serum albumin and sugar beet pectin: stabilizing oil-in-water emulsions, J Colloid Interface Sci, 388, 103, 10.1016/j.jcis.2012.08.018 Mirhosseini, 2008, Influence of pectin and CMC on physical stability, turbidity loss rate, cloudiness and flavor release of orange beverage emulsion during storage, Carbohydr Polym, 73, 83, 10.1016/j.carbpol.2007.11.002 Nakauma, 2008, Comparison of sugar beet pectin, soybean soluble polysaccharide, and gum arabic as food emulsifiers. 1. Effect of concentration, pH, and salts on the emulsifying properties, Food Hydrocolloids, 22, 1254, 10.1016/j.foodhyd.2007.09.004 Güzey, 2007, Impact of electrostatic interactions on formation and stability of emulsions containing oil droplets coated by β-lactoglobulin–pectin complexes, J Agri Food Chem, 55, 475, 10.1021/jf062342f Juttulapa, 2012, Effect of zein concentration on the formation of pectin-zein complexes, Adv Mater Res, 506, 319, 10.4028/www.scientific.net/AMR.506.319 Piriyaprasarth, 2016, Formation and characterization of polyelectrolyte complexes containing pectin and zein, Walailuk J Sci Technol Juttulapa, 2013, Effect of pH on stability of oil-in-water emulsions stabilized by pectin–zein complexes, Adv Mater Res, 747, 127, 10.4028/www.scientific.net/AMR.747.127 Sungthongjeen, 2004, Effect of degree of esterification of pectin and calcium amount on drug release from pectin-based matrix tablets, AAPS PharmSciTech, 5, 50 Floury, 2000, Effect of high-pressure homogenization on droplet size distributions and rheological properties of model oil-in-water emulsions, Innov Food Sci Emerg Technol, 1, 127, 10.1016/S1466-8564(00)00012-6 Paquin, 1999, Technological properties of high pressure homogenizers: the effect of fat globules, milk proteins, and polysaccharides, Int Dairy J, 9, 329, 10.1016/S0958-6946(99)00083-7 McClements, 2009, Biopolymers in food emulsions, 129 Ma, 2012, Effect of homogenization conditions on properties of gelatin–olive oil composite films, J Food Eng, 113, 136, 10.1016/j.jfoodeng.2012.05.007 Bonilla, 2012, Effect of essential oils and homogenization conditions on properties of chitosan-based films, Food Hydrocolloids, 26, 9, 10.1016/j.foodhyd.2011.03.015 Burapapadh, 2010, Fabrication of pectin-based nanoemulsions loaded with itraconazole for pharmaceutical application, Carbohydr Polym, 82, 384, 10.1016/j.carbpol.2010.04.071 Sriamornsak, 2011, Application of pectin in oral drug delivery, Expert Opin Drug Deliv, 8, 1009, 10.1517/17425247.2011.584867 Anton, 2008, Design and production of nanoparticles formulated from nanoemulsion templates – a review, J Control Rel, 128, 185, 10.1016/j.jconrel.2008.02.007 Innocente, 2009, Effect of high-pressure homogenization on droplet size distribution and rheological properties of ice cream mixes, J Dairy Sci, 92, 1864, 10.3168/jds.2008-1797