Source: UNIV OF MASSACHUSETTS submitted to NRP
DEVELOPMENT OF NANOEMULSION-BASED DELIVERY SYSTEMS FOR FUNCTIONAL LIPIDS
Sponsoring Institution
National Institute of Food and Agriculture
Project Status
COMPLETE
Funding Source
AFRI COMPETITIVE GRANT
Reporting Frequency
Annual
Accession No.
1001273
Grant No.
2014-67017-21635
Cumulative Award Amt.
$495,663.00
Proposal No.
2013-03795
Multistate No.
(N/A)
Project Start Date
Jan 15, 2014
Project End Date
Jan 14, 2018
Grant Year
2014
Program Code
[A1361]- Improving Food Quality
Recipient Organization
UNIV OF MASSACHUSETTS
(N/A)
AMHERST,MA 01003
Performing Department
Food Science
Non Technical Summary
This project focuses on the development of novel nanoemulsion-based delivery systems to encapsulate, stabilize, and release functional lipids: omega-3 fatty acids; conjugated linoleic acid; oil-soluble vitamins. A particularly novel aspect of this project is that we utilize a simple and inexpensive low-energy method (spontaneous emulsification) for forming nanoemulsions, which would increase the likelihood that this new technology would find widespread use by the food industry. The project aims to optimization the fabrication, stability, and functional performance of the nanoemulsion-based delivery systems. Successful completion of this project would provide the food industry with a new form of delivery system that could be used to create functional food and beverage products designed to improve human health and wellness, thereby improving the quality of life and reducing health care costs.
Animal Health Component
50%
Research Effort Categories
Basic
20%
Applied
50%
Developmental
30%
Classification

Knowledge Area (KA)Subject of Investigation (SOI)Field of Science (FOS)Percent
50250102000100%
Knowledge Area
502 - New and Improved Food Products;

Subject Of Investigation
5010 - Food;

Field Of Science
2000 - Chemistry;
Goals / Objectives
Major Goals This project focuses on the development of nanoemulsion-based delivery systems with a number of potential advantages for food and beverage applications: high optical clarity; high physical stability; and, high bioavailability. The main goal of the project is to develop delivery systems for a number of bioactive lipids that the food industry would like to incorporate into transparent functional beverages: w-3 fatty acids; conjugated linoleic acid (CLA); and, oil-soluble vitamins. A particularly novel aspect of this project is that we utilize a recently identified low-energy method (spontaneous emulsification) for forming nanoemulsions that is both simple and inexpensive to implement. These practical attributes would greatly increase the likelihood that this new technology would find widespread adaption by the food industry. Specific Goals: 1. Optimization of Nanoemulsion Fabrication: The aim of these experiments is to produce nanoemulsion-based delivery systems that are optically clear using food-grade ingredients and simple processing operations. The influence of system composition (bioactive lipid, carrier oil, surfactant, and cosolvent) and preparation conditions (stirring rates, addition rates, temperature) on the particle size and optical clarity of the nanoemulsions will be established. 2. Establishment of Nanoemulsion Stability: Once nanoemulsion-based delivery systems have been prepared it is important that they remain physically and chemically stable throughout storage. We will therefore examine the influence of various environmental stresses on their long-term stability, i.e., temperature, light, prooxidants, pH, ionic strength, & mechanical agitation. Effective strategies to improve the storage stability of the nanoemulsions will also be developed where required. 3. Influence of Nanoemulsion Properties on Bioavailability: It is important that any encapsulated bioactive component is released within the human gastrointestinal tract (GIT) after ingestion. The fate of the delivery systems within a simulated GIT will therefore be investigated to establish the influence of nanoemulsion composition and structure on the bioaccessibility of the encapsulated bioactive lipids. 4. Demonstrate Practical Utility of Nanoemulsions: The information gained from the study will be used to formulate food-grade nanoemulsions enriched with bioactive lipids, and then their impact on the appearance, texture, and stability of model beverages will be tested.
Project Methods
One of the unique aspects of this project is that a novel method of forming food emulsions will be established. Spontaneous emulsification (SE) has a number of advantages over other methods for fabricating food-grade nanoemulsions for certain applications, e.g., formation of clear nanoemulsions from high viscosity bioactive oils. At present, there is limited understanding of the physicochemical mechanisms underlying the formation of ultrafine oil droplets using the SE method. In addition, there is a poor understanding of the major factors that influence the size and stability of the oil droplets produced. Initial experiments are therefore designed to provide a deeper understanding of the molecular basis of spontaneous emulsification, and to elucidate the major factors impacting the initial size of the droplets produced. A series of state of the art analytical techniques, such as dynamic light scattering, particle electrophoresis, and microscopy will be used to analyze the nanoemulsions formed. The influence of system composition and fabrication conditions on the formation and stability of the nanoemulsions will be carefully evaluated to identify optimum formulations and preparation methods. Successful nanoemulsions will be tested to ensure that they can withstand the conditions experienced in commercial applications, such as light exposure, heating, stirring, pH variations, and salt addition. The physical and chemical stability of the nanoemulsions will be measured to determine the physicochemical mechanisms involved, and to optimize system stability for commercial applications. The potential biological fate of the nanoemulsions will be established using a simulated gastrointestinal tract model. This will enable us to determine the major factors influencing the bioavailability of the lipophilic bioactive agents, thereby facilitating the design of products for health and wellness. Finally, the commercial potential of the development nanoemulsions will be established by incorporating them into a series of model food emulsions. Efforts will be made throughout the project to deliver science-based knowledge to scientists working in academic, industry or government through various educational programs. Information generated through the project will be incorporated into undergraduate and graduate curricula to educate students about the potential of nanoemulsion-based delivery systems for functional food development. A Food Emulsions Short Course will be given at the University of Massachusetts to facilitate industry outreach about the knowledge generated. Scientific presentations will be given at conferences and companies to facilitate education and outreach. Efforts will be made throughout the project to evaluate project success and ensure that the goals are being met. This will be achieved by having regular progress meetings with the personnel involved with the project, and ensuring that all data is collected, evaluated, and published in a timely manner. The progress of students and Post-Docs working on the project will be continuously monitored to ensure they meet the required standards and goals.

Progress 01/15/14 to 01/14/18

Outputs
Target Audience:The major target audience for this research is the agricultural, food, health care, and pharmaceutical industries. The nanoemulsion-based delivery systems developed in this work could be used to incorporate lipophilic active agents into food, beverage, health care and pharmaceutical products, such as nutraceuticals, vitamins, and drugs. Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided?This project has led to the training and development of a number of undergraduate, graduate, and Post-Doctoral researchers in the development, characterization, and application of nanoemulsions and nanoemulsion-based delivery systems for application in the food industry. How have the results been disseminated to communities of interest?The knowledge gained from the project so far has been disseminated through scientific publications, presentations at scientific meetings and research alliances, short courses, and through consulting with the food industry. What do you plan to do during the next reporting period to accomplish the goals? Nothing Reported

Impacts
What was accomplished under these goals? (1). The Post-Doc and students working on this project optimized the formation of food-grade nanoemulsions containing small stable oil droplets using both low-energy and high-energy emulsification methods. In particular, they focused on developing nanoemulsions from all natural ingredients. We examined the influence of emulsifier type, oil type, stabilizers, and homogenization method on the formation and stability of nanoemulsions. We optimized specific combinations of emulsifiers and oils required to prepare nanoemulsions suitable for utilization in food products to improve their appearance, rheology, stability or nutritional properties. (2). Experiments were carried out to establish the influence of various forms of environmental stresses on nanoemulsion properties such as storage time, pH, ionic strength, temperature, and enzyme activity (lipase and protease). 3). We showed that bioactive lipophilic components (such as carotenoids, resveratrol, oil-soluble vitamins, w-3 oils, and antimicrobials) could be successfully incorporated into food-grade nanoemulsions. Encapsulation often improved the functional performance of these bioactive components, e.g., increased stability, bioaccessibility, bioavailability, or antimicrobial activity. 4). We have used in vitro and in vivo gastrointestinal tract models to study the ability of nanoemulsions to improve the bioavailability of encapsulated lipophilic bioactive components, such as carotenoids, curcumin, resveratrol, and oil-soluble vitamins. 5). We have examined the factors that affect the chemical degradation of the encapsulated lipids in nanoemulsions, and developed effective strategies to retard lipid oxidation. The knowledge gained from the project so far has been disseminated through scientific publications, presentations at scientific meetings and research alliances, and consulting with the food industry.

Publications

  • Type: Journal Articles Status: Published Year Published: 2017 Citation: Bai, L., Huan, S. Q., Li, Z. G., & McClements, D. J. (2017). Comparison of emulsifying properties of food-grade polysaccharides in oil-in-water emulsions: Gum arabic, beet pectin, and corn fiber gum. Food Hydrocolloids, 66, 144-153.
  • Type: Journal Articles Status: Published Year Published: 2017 Citation: Chen, F., Liang, L., Zhang, Z. P., Deng, Z. Y., Decker, E. A., & McClements, D. J. (2017). Inhibition of lipid oxidation in nanoemulsions and filled microgels fortified with omega-3 fatty acids using casein as a natural antioxidant. Food Hydrocolloids, 63, 240-248.
  • Type: Journal Articles Status: Published Year Published: 2017 Citation: Kharat, M., Du, Z. Y., Zhang, G. D., & McClements, D. J. (2017). Physical and Chemical Stability of Curcumin in Aqueous Solutions and Emulsions: Impact of pH, Temperature, and Molecular Environment. Journal of Agricultural and Food Chemistry, 65(8), 1525-1532.
  • Type: Journal Articles Status: Published Year Published: 2017 Citation: Luo, X., Zhou, Y. Y., Bai, L., Liu, F. G., Deng, Y. H., & McClements, D. J. (2017). Fabrication of beta-carotene nanoemulsion-based delivery systems using dual-channel microfluidization: Physical and chemical stability. Journal of Colloid and Interface Science, 490, 328-335.
  • Type: Journal Articles Status: Published Year Published: 2017 Citation: Luo, X., Zhou, Y. Y., Bai, L., Liu, F. G., Zhang, R. J., Zhang, Z. P., Zheng, B. J., Deng, Y. H., & McClements, D. J. (2017). Production of highly concentrated oil-in-water emulsions using dual-channel microfluidization: Use of individual and mixed natural emulsifiers (saponin and lecithin). Food Research International, 96, 103-112.
  • Type: Journal Articles Status: Published Year Published: 2017 Citation: Ma, D., Tu, Z. C., Wang, H., Zhang, Z. P., & McClements, D. J. (2017). Fabrication and characterization of nanoemulsion-coated microgels: Electrostatic deposition of lipid droplets on alginate beads. Food Hydrocolloids, 71, 149-157.
  • Type: Journal Articles Status: Published Year Published: 2017 Citation: McClements, D. J. (2017a). The future of food colloids: Next-generation nanoparticle delivery systems. Current Opinion in Colloid & Interface Science, 28, 7-14.
  • Type: Journal Articles Status: Published Year Published: 2017 Citation: McClements, D. J. (2017b). Recent progress in hydrogel delivery systems for improving nutraceutical bioavailability. Food Hydrocolloids, 68, 238-245.
  • Type: Journal Articles Status: Published Year Published: 2017 Citation: Salvia-Trujillo, L., Fumiaki, B., Park, Y., & McClements, D. J. (2017). The influence of lipid droplet size on the oral bioavailability of vitamin D-2 encapsulated in emulsions: an in vitro and in vivo study. Food & Function, 8(2), 767-777.
  • Type: Journal Articles Status: Published Year Published: 2017 Citation: Salvia-Trujillo, L., Soliva-Fortuny, R., Rojas-Grau, M. A., McClements, D. J., & Martin-Belloso, O. (2017). Edible Nanoemulsions as Carriers of Active Ingredients: A Review. In M. P. Doyle & T. R. Klaenhammer (Eds.), Annual Review of Food Science and Technology, Vol 8, vol. 8 (pp. 439-466).
  • Type: Journal Articles Status: Published Year Published: 2017 Citation: Surh, J., Decker, E. A., & McClements, D. J. (2017). Utilisation of spontaneous emulsification to fabricate lutein-loaded nanoemulsion-based delivery systems: factors influencing particle size and colour. International Journal of Food Science and Technology, 52(6), 1408-1416.
  • Type: Journal Articles Status: Published Year Published: 2017 Citation: Walker, R. M., Gumus, C. E., Decker, E. A., & McClements, D. J. (2017). Improvements in the formation and stability of fish oil-in-water nanoemulsions using carrier oils: MCT, thyme oil, & lemon oil. Journal of Food Engineering, 211, 60-68.
  • Type: Journal Articles Status: Published Year Published: 2017 Citation: Zheng, B. J., Zhang, Z. P., Chen, F., Luo, X., & McClements, D. J. (2017). Impact of delivery system type on curcumin stability: Comparison of curcumin degradation in aqueous solutions, emulsions, and hydrogel beads. Food Hydrocolloids, 71, 187-197.


Progress 01/15/14 to 01/14/15

Outputs
Target Audience:The target audiences reached through our efforts during this period of the project are: attendees at scientific meetings where the work was presented (IFT, AOCS, ACS); readers of scientific journals where work was published (e.g. Journal of Agricultural and Food Chemistry, Journal of Colloid and Interface Science; Food Chemistry, Soft Matter, Food Research International); industrial companies that we have interacted with at the Strategic Research Alliance at UMASS and at conferences etc. Changes/Problems:The Post-Doc working on the project left to take another job, and therefore we had to employ a number of students to continue the work. As a result, the progress was slower than expected. For this reason, we have requested a no-cost extension of the project. What opportunities for training and professional development has the project provided?This project has led to the training and development of a number of undergraduate, Ph.D. and Post-Doctoral researchers in the development, characterization, and application of nanoemulsions and nanoemulsion-based delivery systems for application in the food industry. How have the results been disseminated to communities of interest?The knowledge gained from the project so far has been disseminated through scientific publications, presentations at scientific meetings and research alliances, short courses, and through consulting with the food industry. What do you plan to do during the next reporting period to accomplish the goals?We intend to continue to identify optimum formulations for preparing nanoemulsions that are commercially viable and suitable for use in the food industry. In addition, we intend to examine practical applications of these nanoemulsions as delivery systems for lipophilic bioactive agents.

Impacts
What was accomplished under these goals? (1). The Post-Doc and students working on this project have been examining methods of optimizing the formation of food-grade nanoemulsions containing small stable oil droplets using both low-energy and high-energy emulsification methods. In particular, there has been a focus on developing nanoemulsions from all natural ingredients. We have examined the influence of emulsifier type, oil type, and homogenization method on the formation and stability of nanoemulsions. We have optimized specific combinations of emulsifiers and oils required to prepare nanoemulsions suitable for utilization in food products to improve their appearance, rheology, stability or nutritional properties. (2). Experiments have been carried out to establish the influence of various forms of environmental stresses on nanoemulsion properties such as storage time, pH, ionic strength, temperature, and enzyme activity (lipase and protease). 3). We have shown that bioactive lipophilic components (such as carotenoids, resveratrol, vitamins, w-3 oils, and antimicrobials) can be incorporated into the food-grade nanoemulsions. Encapsulation often improves the functional performance of the bioactive components. 4). We have used in vitro and in vivo gastrointestinal tract models to study the ability of nanoemulsions to improve the bioavailability of encapsulated lipophilic bioactive components, such as carotenoids, curcuminoids, and oil-soluble vitamins. 5). We have examined the factors that effect the chemical degradation of the encapsulated lipids in nanoemulsions. The knowledge gained from the project so far has been disseminated through scientific publications, presentations at scientific meetings and research alliances, and consulting with the food industry.

Publications

  • Type: Journal Articles Status: Published Year Published: 2014 Citation: Chang, Y. H., & McClements, D. J. (2014). Optimization of Orange Oil Nanoemulsion Formation by Isothermal Low-Energy Methods: Influence of the Oil Phase, Surfactant, and Temperature. Journal of Agricultural and Food Chemistry, 62(10), 2306-2312.
  • Type: Journal Articles Status: Published Year Published: 2014 Citation: Cho, H. T., Salvia-Trujillo, L., Kim, J., Park, Y., Xiao, H., & McClements, D. (2014). Droplet size and composition of nutraceutical nanoemulsions influences bioavailability of long chain fatty acids and Coenzyme Q10. Food Chemistry, 156, 117-122.
  • Type: Journal Articles Status: Published Year Published: 2014 Citation: Gulotta, A., Saberi, A. H., Nicoli, M. C., & McClements, D. J. (2014). Nanoemulsion-Based Delivery Systems for Polyunsaturated (omega-3) Oils: Formation Using a Spontaneous Emulsification Method. Journal of Agricultural and Food Chemistry, 62(7), 1720-1725.
  • Type: Journal Articles Status: Published Year Published: 2014 Citation: Komaiko, J., & McClements, D. J. (2014). Optimization of isothermal low-energy nanoemulsion formation: Hydrocarbon oil, non-ionic surfactant, and water systems. Journal of Colloid and Interface Science, 425, 59-66.
  • Type: Journal Articles Status: Published Year Published: 2014 Citation: Landry, K. S., Chang, Y., McClements, D. J., & McLandsborough, L. (2014). Effectiveness of a novel spontaneous carvacrol nanoemulsion against Salmonella enterica Enteritidis and Escherichia coli O157:H7 on, contaminated mung bean and alfalfa seeds. International Journal of Food Microbiology, 187, 15-21.
  • Type: Journal Articles Status: Published Year Published: 2014 Citation: Ozturk, B., Argin, S., Ozilgen, M., & McClements, D. J. (2014). Formation and stabilization of nanoemulsion-based vitamin E delivery systems using natural surfactants: Quillaja saponin and lecithin. Journal of Food Engineering, 142, 57-63.
  • Type: Journal Articles Status: Published Year Published: 2014 Citation: Saberi, A. H., Fang, Y., & McClements, D. J. (2014a). Stabilization of vitamin E-enriched mini-emulsions: Influence of organic and aqueous phase compositions. Colloids and Surfaces a-Physicochemical and Engineering Aspects, 449, 65-73.
  • Type: Journal Articles Status: Published Year Published: 2014 Citation: Saberi, A. H., Fang, Y., & McClements, D. J. (2014b). Stabilization of Vitamin E-Enriched Nanoemulsions: Influence of Post-Homogenization Cosurfactant Addition. Journal of Agricultural and Food Chemistry, 62(7), 1625-1633.
  • Type: Journal Articles Status: Published Year Published: 2014 Citation: Yao, M. F., Xiao, H., & McClements, D. J. (2014). Delivery of Lipophilic Bioactives: Assembly, Disassembly, and Reassembly of Lipid Nanoparticles. Annual Review of Food Science and Technology, Vol 5, 5, 53-81.
  • Type: Journal Articles Status: Published Year Published: 2014 Citation: Zheng, J. K., Li, Y., Song, M. Y., Fang, X., Cao, Y., McClements, D. J., & Xiao, H. (2014). Improving intracellular uptake of 5-demethyltangeretin by food grade nanoemulsions. Food Research International, 62, 98-103.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2014 Citation: Numerous posters and presentations were given at conferences: IFT, ACS, AOCS
  • Type: Journal Articles Status: Published Year Published: 2016 Citation: Aboalnaja, K. O.; Yaghmoor, S.; Kumosani, T. A.; McClements, D. J., Utilization of nanoemulsions to enhance bioactivity of pharmaceuticals, supplements, and nutraceuticals: Nanoemulsion delivery systems and nanoemulsion excipient systems. Expert Opinion on Drug Delivery 2016, 13, 1327-1336.
  • Type: Journal Articles Status: Published Year Published: 2016 Citation: Bai, L.; Huan, S. Q.; Gu, J. Y.; McClements, D. J., Fabrication of oil-in-water nanoemulsions by dual-channel microfluidization using natural emulsifiers: Saponins, phospholipids, proteins, and polysaccharides. Food Hydrocolloids 2016, 61, 703-711.
  • Type: Journal Articles Status: Published Year Published: 2016 Citation: Bai, L.; McClements, D. J., Formation and stabilization of nanoemulsions using biosurfactants: Rhamnolipids. Journal of Colloid and Interface Science 2016, 479, 71-79.
  • Type: Journal Articles Status: Published Year Published: 2016 Citation: Bai, L.; McClements, D. J., Extending Emulsion Functionality: Post-Homogenization Modification of Droplet Properties. Processes 2016, 4.
  • Type: Journal Articles Status: Published Year Published: 2016 Citation: Bai, L.; McClements, D. J., Development of microfluidization methods for efficient production of concentrated nanoemulsions: Comparison of single- and dual-channel microfluidizers. Journal of Colloid and Interface Science 2016, 466, 206-212.
  • Type: Journal Articles Status: Published Year Published: 2016 Citation: Davidov-Pardo, G.; Gumus, C. E.; McClements, D. J., Lutein-enriched emulsion-based delivery systems: Influence of pH and temperature on physical and chemical stability. Food Chemistry 2016, 196, 821-827.
  • Type: Journal Articles Status: Published Year Published: 2016 Citation: Gao, S. R.; McClements, D. J., Formation and stability of solid lipid nanoparticles fabricated using phase inversion temperature method. Colloids and Surfaces a-Physicochemical and Engineering Aspects 2016, 499, 79-87.
  • Type: Journal Articles Status: Published Year Published: 2015 Citation: Komaiko, J.; Sastrosubroto, A.; McClements, D. J., Formation of Oil-in-Water Emulsions from Natural Emulsifiers Using Spontaneous Emulsification: Sunflower Phospholipids. Journal of Agricultural and Food Chemistry 2015, 63, 10078-10088.
  • Type: Journal Articles Status: Published Year Published: 2016 Citation: Gumus, C. E.; Davidov-Pardo, G.; McClements, D. J., Lutein-enriched emulsion-based delivery systems: Impact of Maillard conjugation on physicochemical stability and gastrointestinal fate. Food Hydrocolloids 2016, 60, 38-49.
  • Type: Journal Articles Status: Published Year Published: 2016 Citation: Komaiko, J.; Sastrosubroto, A.; McClements, D. J., Encapsulation of omega-3 fatty acids in nanoemulsion-based delivery systems fabricated from natural emulsifiers: Sunflower phospholipids. Food Chemistry 2016, 203, 331-339.
  • Type: Journal Articles Status: Published Year Published: 2016 Citation: Komaiko, J. S.; McClements, D. J., Formation of Food-Grade Nanoemulsions Using Low-Energy Preparation Methods: A Review of Available Methods. Comprehensive Reviews in Food Science and Food Safety 2016, 15, 331-352.
  • Type: Journal Articles Status: Published Year Published: 2016 Citation: Landry, K. S.; Komaiko, J.; Wong, D. E.; Xu, T.; McClements, D. J.; McLandsborough, L., Inactivation of Salmonella on Sprouting Seeds Using a Spontaneous Carvacrol Nanoemulsion Acidified with Organic Acids. Journal of Food Protection 2016, 79, 1115-1126.
  • Type: Journal Articles Status: Published Year Published: 2015 Citation: Landry, K. S.; Micheli, S.; McClements, D. J.; McLandsborough, L., Effectiveness of a spontaneous carvacrol nanoemulsion against Salmonella enterica Enteritidis and Escherichia coli O157:H7 on contaminated broccoli and radish seeds. Food Microbiology 2015, 51, 10-17.
  • Type: Journal Articles Status: Published Year Published: 2016 Citation: Liu, X.; Bi, J. F.; Xiao, H.; McClements, D. J., Enhancement of Nutraceutical Bioavailability using Excipient Nanoemulsions: Role of Lipid Digestion Products on Bioaccessibility of Carotenoids and Phenolics from Mangoes. Journal of Food Science 2016, 81, N754-N761.
  • Type: Journal Articles Status: Published Year Published: 2015 Citation: McClements, D. J., Enhancing nutraceutical bioavailability through food matrix design. Current Opinion in Food Science 2015, 4, 1-6.
  • Type: Journal Articles Status: Published Year Published: 2015 Citation: McClements, D. J., Nanoscale Nutrient Delivery Systems for Food Applications: Improving Bioactive Dispersibility, Stability, and Bioavailability. Journal of Food Science 2015, 80, N1602-N1611.
  • Type: Journal Articles Status: Published Year Published: 2016 Citation: McClements, D. J.; Gumus, C. E., Natural emulsifiers - Biosurfactants, phospholipids, biopolymers, and colloidal particles: Molecular and physicochemical basis of functional performance. Advances in Colloid and Interface Science 2016, 234, 3-26.
  • Type: Journal Articles Status: Published Year Published: 2016 Citation: McClements, J.; McClements, D. J., Standardization of Nanoparticle Characterization: Methods for Testing Properties, Stability, and Functionality of Edible Nanoparticles. Critical Reviews in Food Science and Nutrition 2016, 56, 1334-1362.
  • Type: Journal Articles Status: Published Year Published: 2016 Citation: Mun, S.; Park, S.; Kim, Y. R.; McClements, D. J., Influence of methylcellulose on attributes of beta-carotene fortified starch-based filled hydrogels: Optical, rheological, structural, digestibility, and bioaccessibility properties. Food Research International 2016, 87, 18-24.
  • Type: Journal Articles Status: Published Year Published: 2015 Citation: Ozturk, B.; Argin, S.; Ozilgen, M.; McClements, D. J., Formation and stabilization of nanoemulsion-based vitamin E delivery systems using natural biopolymers: Whey protein isolate and gum arabic. Food Chemistry 2015, 188, 256-263.
  • Type: Journal Articles Status: Published Year Published: 2015 Citation: Ozturk, B.; Argin, S.; Ozilgen, M.; McClements, D. J., Nanoemulsion delivery systems for oil-soluble vitamins: Influence of carrier oil type on lipid digestion and vitamin D-3 bioaccessibility. Food Chemistry 2015, 187, 499-506.
  • Type: Journal Articles Status: Published Year Published: 2015 Citation: Saberi, A. H.; Fang, Y.; McClements, D. J., Thermal reversibility of vitamin E-enriched emulsion-based delivery systems produced using spontaneous emulsification. Food Chemistry 2015, 185, 254-260.
  • Type: Journal Articles Status: Published Year Published: 2016 Citation: Salvia-Trujillo, L.; Decker, E. A.; McClements, D. J., Influence of an anionic polysaccharide on the physical and oxidative stability of omega-3 nanoemulsions: Antioxidant effects of alginate. Food Hydrocolloids 2016, 52, 690-698.
  • Type: Journal Articles Status: Published Year Published: 2015 Citation: Saberi, A. H.; Fang, Y.; McClements, D. J., Formation of thermally reversible optically transparent emulsion-based delivery systems using spontaneous emulsification. Soft Matter 2015, 11, 9321-9329.
  • Type: Journal Articles Status: Published Year Published: 2015 Citation: Saberi, A. H.; McClements, D. J., Fabrication of protein nanoparticles and microparticles within water domains formed in surfactant-oil-water mixtures: Phase inversion temperature method. Food Hydrocolloids 2015, 51, 441-448.
  • Type: Journal Articles Status: Published Year Published: 2015 Citation: Saberi, A. H.; Zeeb, B.; Weiss, J.; McClements, D. J., Tuneable stability of nanoemulsions fabricated using spontaneous emulsification by biopolymer electrostatic deposition. Journal of Colloid and Interface Science 2015, 455, 172-178.
  • Type: Journal Articles Status: Published Year Published: 2016 Citation: Salvia-Trujillo, L.; Martin-Belloso, O.; McClements, D. J., Excipient Nanoemulsions for Improving Oral Bioavailability of Bioactives. Nanomaterials 2016, 6.
  • Type: Journal Articles Status: Published Year Published: 2016 Citation: Salvia-Trujillo, L.; McClements, D. J., Enhancement of lycopene bioaccessibility from tomato juice using excipient emulsions: Influence of lipid droplet size. Food Chemistry 2016, 210, 295-304.
  • Type: Journal Articles Status: Published Year Published: 2016 Citation: Salvia-Trujillo, L.; McClements, D. J., Improvement of beta-Carotene Bioaccessibility from Dietary Supplements Using Excipient Nanoemulsions. Journal of Agricultural and Food Chemistry 2016, 64, 4639-4647.
  • Type: Journal Articles Status: Published Year Published: 2016 Citation: Salvia-Trujillo, L.; McClements, D. J., Influence of Nanoemulsion Addition on the Stability of Conventional Emulsions. Food Biophysics 2016, 11, 1-9.
  • Type: Journal Articles Status: Published Year Published: 2016 Citation: Uluata, S.; Decker, E. A.; McClements, D. J., Optimization of Nanoemulsion Fabrication Using Microfluidization: Role of Surfactant Concentration on Formation and Stability. Food Biophysics 2016, 11, 52-59.
  • Type: Journal Articles Status: Published Year Published: 2015 Citation: Uluata, S.; McClements, D. J.; Decker, E. A., Physical Stability, Autoxidation, and Photosensitized Oxidation of omega-3 Oils in Nanoemulsions Prepared with Natural and Synthetic Surfactants. Journal of Agricultural and Food Chemistry 2015, 63, 9333-9340.
  • Type: Journal Articles Status: Published Year Published: 2015 Citation: Walker, R. M.; Decker, E. A.; McClements, D. J., Physical and oxidative stability of fish oil nanoemulsions produced by spontaneous emulsification: Effect of surfactant concentration and particle size. Journal of Food Engineering 2015, 164, 10-20.
  • Type: Journal Articles Status: Published Year Published: 2016 Citation: Zhang, R. J.; Zhang, Z. P.; Kumosani, T.; Khoja, S.; Abualnaja, K. O.; McClements, D. J., Encapsulation of beta-carotene in Nanoemulsion-Based Delivery Systems Formed by Spontaneous Emulsification: Influence of Lipid Composition on Stability and Bioaccessibility. Food Biophysics 2016, 11, 154-164.
  • Type: Journal Articles Status: Published Year Published: 2015 Citation: Zhang, R. J.; Zhang, Z. P.; Zhang, H.; Decker, E. A.; McClements, D. J., Influence of lipid type on gastrointestinal fate of oil-in-water emulsions: In vitro digestion study. Food Research International 2015, 75, 71-78.
  • Type: Journal Articles Status: Published Year Published: 2015 Citation: Zhang, R. J.; Zhang, Z. P.; Zou, L. Q.; Xiao, H.; Zhang, G. D.; Decker, E. A.; McClements, D. J., Enhancing Nutraceutical Bioavailability from Raw and Cooked Vegetables Using Excipient Emulsions: Influence of Lipid Type on Carotenoid Bioaccessibility from Carrots. Journal of Agricultural and Food Chemistry 2015, 63, 10508-10517.
  • Type: Journal Articles Status: Published Year Published: 2016 Citation: Zhang, R. J.; Zhang, Z. P.; Zou, L. Q.; Xiao, H.; Zhang, G. D.; Decker, E. A.; McClements, D. J., Impact of Lipid Content on the Ability of Excipient Emulsions to Increase Carotenoid Bioaccessibility from Natural Sources (Raw and Cooked Carrots). Food Biophysics 2016, 11, 71-80.
  • Type: Journal Articles Status: Published Year Published: 2015 Citation: Salvia-Trujillo, L.; Sun, Q.; Urn, B. H.; Park, Y.; McClements, D. J., In vitro and in vivo study of fucoxanthin bioavailability from nanoemulsion-based delivery systems: Impact of lipid carrier type. Journal of Functional Foods 2015, 17, 293-304.
  • Type: Journal Articles Status: Published Year Published: 2015 Citation: Sun, Y.; Xia, Z. Y.; Zheng, J. K.; Qiu, P. J.; Zhang, L. J.; McClements, D. J.; Xiao, H., Nanoemulsion-based delivery systems for nutraceuticals: Influence of carrier oil type on bioavailability of pterostilbene. Journal of Functional Foods 2015, 13, 61-70.
  • Type: Journal Articles Status: Published Year Published: 2016 Citation: Zhang, Z. P.; Zhang, R. J.; Zou, L. Q.; McClements, D. J., Tailoring lipid digestion profiles using combined delivery systems: mixtures of nanoemulsions and filled hydrogel beads. Rsc Advances 2016, 6, 65631-65637.
  • Type: Journal Articles Status: Published Year Published: 2015 Citation: Zou, L. Q.; Liu, W.; Liu, C. M.; Xiao, H.; McClements, D. J., Utilizing Food Matrix Effects To Enhance Nutraceutical Bioavailability: Increase of Curcumin Bioaccessibility Using Excipient Emulsions. Journal of Agricultural and Food Chemistry 2015, 63, 2052-2062.
  • Type: Journal Articles Status: Published Year Published: 2016 Citation: Zou, L. Q.; Zheng, B. J.; Zhang, R. J.; Zhang, Z. P.; Liu, W.; Liu, C. M.; Zhang, G. D.; Xiao, H.; McClements, D. J., Influence of Lipid Phase Composition of Excipient Emulsions on Curcumin Solubility, Stability, and Bioaccessibility. Food Biophysics 2016, 11, 213-225.
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  • Type: Journal Articles Status: Published Year Published: 2016 Citation: Zou, L. Q.; Zheng, B. J.; Zhang, R. J.; Zhang, Z. P.; Liu, W.; Liu, C. M.; Xiao, H.; McClements, D. J., Food Matrix Effects on Nutraceutical Bioavailability: Impact of Protein on Curcumin Bioaccessibility and Transformation in Nanoemulsion Delivery Systems and Excipient Nanoemulsions. Food Biophysics 2016, 11, 142-153.
  • Type: Journal Articles Status: Published Year Published: 2016 Citation: Zou, L. Q.; Zheng, B. J.; Zhang, R. J.; Zhang, Z. P.; Liu, W.; Liu, C. M.; Xiao, H.; McClements, D. J., Food-grade nanoparticles for encapsulation, protection and delivery of curcumin: comparison of lipid, protein, and phospholipid nanoparticles under simulated gastrointestinal conditions. Rsc Advances 2016, 6, 3126-3136.