emulsions as delivery systems
DESCRIPTION
My presentation at the IFT 2011 meeting. Talking about how we can use emulsions to encapsulate stuffTRANSCRIPT
Emulsions as delivery systems: Flavors, nutrients, and phytochemicals
John CouplandPenn State
LimoneneGallic acid
Eugenol CarvacrolLog P=3.25, sol: 1.25 g/l
Log P=4.57, sol: 0.001 g/l
Log P=2.27, sol: 4.52 g/l
Vitamin D3Log P=8
Aqueous Solubility
Carvacrol added
Aque
ous
cavr
acol 1.25 g/l
Mass Transfer
Food
Mass Transfer
Food
• P = concentration in octanol (lipid)concentration in water
0 10 20 30 40 50 60 70 80 90 1000
0.20.40.60.8
11.21.4
Carvracrol added
Aque
ous
cavr
acro
l
zero fat
1% fat
Emulsions as Delivery Systems
Controlling Reactivity in Emulsions
Fig. 1. The impact of pH on the surface charge of whey protein isolate (WPI) stabilized salmon oil-in-water emulsions (A) and the differences in lipid oxidation rates (as measured by headspace propanal when the emulsion droplet is positively (pH 3 and 4) versus negatively (pH 6 and 7) charged) (B). Adapted by Hu et al., 2003. Figure reprinted from Warharo, McClements and Decker 2011
Controlling Availability?
Inside droplet Outside droplet
~nm
Solid Lipid Nanoparticles
Modified from: Visualizing the Structure of Triglyceride Nanoparticles in Different Crystal ModificationsHeike Bunjes, Frank Steiniger, and Walter RichterLangmuir 2007, 23, 4005-4011
Cryoelectron micrograph of tristearin nanoparticles (stabilized with a mixture of hydrogenated soybean lecithin and the bile salt sodium glycocholate) in the b-modification (bars represent 100 nm).
O
O
OH
O
O
OO
O
OH
O
O
O
O
O
OH
O
O
OO
O
OH
O
O
O
O
O
OH
O
O
OO
O
OH
O
O
O
O
O
OH
O
O
OO
O
OH
O
O
O
Long Spacings (001)
2L
Image courtesy of Alejandro Marangoni (Guelph)
Fat Crystallization
Controlling Availability: Crystallization
0% 20% 40% 60% 80% 100%0
0.002
0.004
0.006
0.008
0.01
Solid Fat Content
Aque
ous
conc
10% o/w emulsion containing hydrophobic solute (log P=3)
3460 3470 3480 3490 3500 3510 3520Magnetic field (G)
Raw signal
Simulated signal
Aqueous
Lipid
d~200 nmLiquid drops
after 24 h simulated
d~200 nmSolid drops
after 5 h simulated
after 24 h real
after 5 h real
• Carrier lipid crystallization can force solute molecules to surface → higher availability
Liquid oil droplets and solid droplets (5 hr)
Solid droplets (24 hr)
Probe reduction kinetics
d~200 nm
• Carrier lipid crystallization can force solute molecules to surface → higher availability
Acknowledgements
• Mr. Umut Yucel• Dr. Ryan Elias
This project was supported by the Agriculture and Food Research Initiative Competitive Grant no. 2009-65503-05960 from the USDA’s National Institute of Food and Agriculture: Improving Food Quallity