Food Colloids As Carrier Systems For Antimicrobials

Colloidal dispersions such as oil-in-water or water-in-oil emulsions have found widespread use in the food industry. Oil-in-water emulsions consist of three principal components i.e. oil dispersed in the form of droplets, water surrounding the droplets as the continuous phase, and emulsifiers comprising the interface. Because of the complicated interaction among components, it is often difficult to predict the physicochemical properties and final functionalities of emulsions. Nevertheless, the structural and functional features of emulsions allow scientists to create many unique emulsions that may serve as suitable carriers for lipophilic functional compounds. These functional compounds may include antioxidants, flavors, colors and antimicrobials, the latter which is the principal topic of this thesis. Incorporation of food antimicrobials in emulsions could create value-added emulsions that may improve the safety and quality of a variety of foods, but to date, few systematic studies on their formulation have been reported. The objective of this thesis was therefore to formulate food emulsions that are physicochemically stable and able to deliver antimicrobial compounds to microbial target sites. Two antimicrobial agents, N-α-lauroyl-L-arginine ethyl ester monohydrochloride, (LAE) and eugenol were used as model compound to be incorporated into the colloidal food dispersion. The two antimicrobials were selected because they are either amphiphilic (LAE) or predominantly lipophilic (eugenol). When emulsions were formulated with eugenol, an essential oil component, it was found that O/W emulsions were only stable when emulsions were formulated with other lipids (hexadecane, dodecane, tetradecane, and corn oil). Above a critical loading of the carrier lipid with eugenol, Ostwald’s ripening led to rapid destabilization while above this critical loading concentration, the ripening rate was greatly reduced and depended on type of carrier lipid and concentration of eugenol. Alternatively, when emulsions were formulated with LAE as emulsifier, results indicated that emulsions were not stable to aggregation and coalescence. Consequently, LAE had to be combined with a nonionic surfactant (Tween 20) to improve the emulsion stability. Higher Tween20 composition led to more stable emulsions droplets. Both systems (emulsions with either eugenol or LAE) had high antimicrobial efficacies and were able to completely inhibit microbial growth at concentrations that depended on the type of microorganisms and formulation of the emulsions. Generally, eugenol were able to more effectively inhibit the growth of E.coli O157:H7 while LAE containing emulsions were more effective against L.monocytogenes. Finally, a food emulsion was formulated that contained both antimicrobial agents; eugenol in the lipid phase and LAE in the droplet interface. Interestingly, stability of these emulsions depended both on the LAE and eugenol loading. The antimicrobial activity in this double antimicrobial emulsion was high but was principally influenced by the interfacial formulation that is the ratio of LAE to Tween 20. The combined emulsion similar to the LAE stabilized emulsion more effectively inhibited growth of L.monocytogenes

Rheological Investigation of Hydroxypropyl Cellulose–Based Filaments for Material Extrusion 3D Printing

The rheological properties of drug–polymer mixtures have a significant influence on their processability when using transformative techniques, such as hot-melt-extrusion and material-extrusion 3D printing; however, there has been limited data on printable systems. This study investigated the rheological properties of 17 formulations of successful printed tablets for both immediate and controlled release. Hydroxypropyl cellulose was used in various ratios to obtain printable filaments in combination with various drugs (indomethacin or theophylline), polymers and disintegrants. The complex viscosity, shear thinning behavior and viscoelastic properties were affected by the drug load, polymer composite, disintegrant type, temperature and shear rate applied. Larger windows of processing viscosity were revealed. The viscosity of the printable blends could be as low as the range 10–1000 Pa·s at 100 rad/s angular frequency. All formulations showed shear thinning behavior with a broad slope of complex viscosity from −0.28 to −0.74. The addition of 30–60% drug or disintegrant tended to have greater viscosity values. While microcrystalline cellulose was found to be an alternative additive to lower the storage and loss modulus among disintegrants. This rheological data could be useful for the preformulation and further development of material-extrusion 3D-printing medicines

Antioxidant and antimicrobial activity of rosmarinic acid fatty esters

International audienc

Cut off effect of phenolipids in emulsified, cellular or microbiological systems

International audienc

Lipophilized Antioxidants

International audienceLipophilized antioxidants are amphiphilic molecules constituted of a lipid moiety covalently linked to a polar group possessing antioxidant properties. They are multifunctional molecules possessing interesting physicochemical (antioxidant, surface active) and biological (antimicrobial, antiviral, antiinflammatory, anticarcinogenic, etc.) properties. They can be used to limit lipid oxidation in heterogeneous systems such as food and nonfood emulsions, liposomes, microorganisms, and cultured cells. Their activity is related to their hydrophobicity and follows a nonlinear trend named “cut-off effect,” meaning that it increases progressively with hydrophobicity until a critical point, beyond which activity collapses. The antioxidant and biological properties in heterogeneous system of lipophilized antioxidants are dictated by their reducing activity, the parent molecule toxicity, their hydrophobicity, and the position of the lipophilic group in the parent molecule. The hydrophilic/lipophilic balance of lipophilized antioxidants influences their partitioning in every phase constituting the dispersed system, and their capacity to self-aggregate, e.g., to form micelles, and/or with other molecules present, e.g., in the continuous, discontinuous, or interface in an emulsion, or in membranes in microorganisms or cells. Therefore, lipophilized antioxidants possess an interesting potential to be used as antioxidant and biological agents in food, cosmetics, and pharmaceutical products, since most of them exist as complex heterogeneous lipid dispersions