title: Tuneable stability of nanoemulsions fabricated using spontaneous emulsification by biopolymer electrostatic deposition.
abstract: Nanoemulsions can be formed spontaneously from surfactant-oil-water systems using low energy methods. In this work, we showed that the droplets in oil-in-water nanoemulsions fabricated by spontaneous emulsification could be coated with an anionic biopolymer (beet pectin) using electrostatic deposition. Nanoemulsions were formed by titrating oil (medium chain triglycerides) and surfactant (polyoxyethylene sorbitan monostearate+lauric arginate) mixtures into an aqueous solution (10 mM citrate buffer, pH 4). Lauric arginate was used to generate a positive charge on the droplet surfaces, thereby enabling subsequent electrostatic deposition of anionic pectin. Extensive droplet aggregation occurred when intermediate pectin concentrations were used due to bridging flocculation. However, stable anionic pectin-coated lipid droplets could be formed at high pectin concentrations. These results demonstrate the possibility of tailoring the functionality of lipid nanodroplets produced by spontaneous emulsification.
authors.affiliation: Biopolymers and Colloids Research Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA.
authors.forename: Amir Hossein
authors.initials: AH
authors.lastname: Saberi
authors.affiliation: Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany.
authors.forename: Benjamin
authors.initials: B
authors.lastname: Zeeb
authors.affiliation: Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany.
authors.forename: Jochen
authors.initials: J
authors.lastname: Weiss
authors.affiliation: Biopolymers and Colloids Research Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA; Department of Biochemistry, Faculty of Science, King Abdulaziz University, P. O. Box 80203, Jeddah 21589, Saudi Arabia. Electronic address: mcclements@foodsci.umass.edu.
authors.forename: David Julian
authors.initials: DJ
authors.lastname: McClements
mesh_terms: D001120:Arginine / Q000031:analogs & derivatives / Q000737:chemistry; D001704:Biopolymers / Q000737:chemistry*; D002021:Buffers; D019343:Citric Acid / Q000737:chemistry; D004655:Emulsions; D005427:Flocculation; D006863:Hydrogen-Ion Concentration; D049329:Nanostructures / Q000737:chemistry*; D010316:Particle Size; D010368:Pectins / Q000737:chemistry*; D011136:Polysorbates / Q000737:chemistry; D055672:Static Electricity; D013501:Surface-Active Agents / Q000737:chemistry; D014280:Triglycerides / Q000737:chemistry
chemical_list: D001704:Biopolymers; D002021:Buffers; D004655:Emulsions; D011136:Polysorbates; D013501:Surface-Active Agents; D014280:Triglycerides; D019343:Citric Acid; C031371:N(alpha)-lauroylarginine ethyl ester; D010368:Pectins; D001120:Arginine; C068430:polysorbate 40
keywords: Aggregation; Lauric arginate; Layer-by-layer electrostatic depositioning; Low energy emulsification; Multilayer emulsion; Sugar beet pectin