Emulsification Ability Research Articles

Preparation of Quaternary Ammonium Gemini Surfactant and Its Application in Insulator Cleaning

In this paper, quaternary ammonium salt type Gemini surfactant G12 was designed and synthesized, and its structure was characterized by infrared and nuclear magnetic resonance. The surface tension, permeability, emulsification ability and cleaning of insulator surface contamination in the composite system were tested, and the test results showed that it had low critical micelle concentration (cmc) and good emulsification performance. Due to the presence of rigid groups, the permeability is average. When quaternary ammonium Gemini surfactant G12 is mixed with permeant JFC-E, and is combined with auxiliary and organic solvent, the cleaning rate of insulators can reach more than 90%.

Economical Di-Rhamnolipids Biosynthesis by Non-Pathogenic Burkholderia thailandensis E264 Using Post-Consumption Food Waste in a Biorefinery Approach

Rhamnolipids (RLs) are one of the most promising eco-friendly green alternatives to commercially viable fossil fuel-based surfactants. However, the current bioprocess practices cannot meet the required affordability, quantity, and biocompatibility within an industrially relevant framework. To circumvent these issues, our study aims to develop a sustainable biorefinery approach using post-consumption food waste as a second-generation feedstock. In-depth substrate screening revealed that food waste hydrolysate (FWH) was rich in readily assimilable carbohydrates, volatile fatty acids, and amino acids. The fermentative valorization of FWH as a sole carbon and energy source with Burkholderis thailandensis E264 in a bioreactor showed active RLs biosynthesis of up to 0.6–0.8 g/L (34–40 mg/g FWH) in a short duration (72 h). In terms of the kinetic parameters, the FWH-RLs outperformed other supplemented pure/waste streams. Interestingly, the recovered RLs had a long chain length, with Rha-Rha-C12-C14 being the predominant isoform and exhibiting a strong emulsification ability (E24, 54.6%). To the best of our knowledge, this study is the first to prove bioreactor-level RLs production and their abundance in food waste. Moreover, the feasibility of this developed process could propel next-generation biosurfactants, lower waste burdens, and increase the industrial applicability of RLs, thereby significantly contributing to the development of a circular bioeconomy.

Properties of insect protein concentrate and potential application in seasoned rice noodles.

In this study, we extracted proteins from four edible insect species (Acheta domesticus, Gryllus bimaculatus, Holotrichea sp., and Gryllotalpa orientalis), then evaluated their chemical and functional properties and used the extracts to prepare seasoned rice noodles. The four insect species contained 67-69% moisture, 13-18% protein, 6-10% fat, and 4-5% ash. The insect protein concentrate (IPC) contained 73-77% protein, and had high water solubility and emulsion stability (80-88%), moderate emulsion ability (56-65%), but low water- and oil-holding capacity (19% and 8-9%, respectively). The distinctive amino acid components in the IPC were glutamic acid and aspartic acid. In order to improve the nutritional and textural qualities of seasoned rice noodles, the IPC was added at rates of 0, 2, 4, 6, 8, and 10% by weight of rice flour. The results showed that the cooking weight was not significantly different from plain rice noodles; however, the 8% IPC fortified rice noodles had the highest tensile strength, whereas the lightness, yellowness, and redness decreased with an increase in insect protein content. This study demonstrates success in using 2-8% of IPC in rice noodles as a stabilizing or thickening agent.

Upcycling soy processing waste (okara) into structured emulsions for fat replacement in sweet bread.

Okara is the main waste of soy processing and represents a large economic and environmental burden. Nevertheless, the fibre and protein content of okara supports the upcycling of this critical waste. This study aimed at assessing the potentialities of okara as an innovative oil-structuring ingredient. Structured emulsions containing up to 520 g oil kg-1 and having oil holding capacity higher than 75% were prepared by high-shear mixing of okara with liquid oil. Microstructural analysis showed that the oil phase was evenly distributed in the okara matrix, probably due to the emulsification ability of the okara fibre-protein network. The performance of okara structured emulsions as palm margarine replacer were tested in the preparation of sweet bread. Okara emulsions (500 g oil kg-1 ) resulted not only in a significant reduction of saturated fatty acids (>50%), but also in an increased protein and fibre content. Compared to the use of liquid oil solely, okara emulsions allowed reducing the oil released from bread loaf. Bread containing okara emulsion also presented physical and sensory properties similar to those of palm margarine bread, the only exception being a more perceivable oiliness and rancid defect, which are, however, easily preventable by applying appropriate formulation strategies. The use of okara as innovative ingredient for oil structuring would answer the current demand for sustainable heathy diets, based on clean-label foods with low-saturated fat content, and increased protein and fibre supply. This approach would also allow the complete upcycling of this critical waste. © 2022 Society of Chemical Industry.

Efficient binding paradigm of protein and polysaccharide: Preparation of isolated soy protein-chitosan quaternary ammonium salt complex system and exploration of its emulsification potential

Soy protein isolate (SPI) has good emulsifying ability, but is greatly affected by the environment. The addition of polysaccharides either increases or decreases the stability of SPI. We report and prepared for the first time SPI/HACC complexes with different polysaccharide contents (SPI/HACC ratios are 1:1, 2:1 and 5:1). The binding properties, microstructure and emulsifying properties of the SPI/HACC complexes were determined and analyzed. The results showed that the interaction them is mainly through hydrogen bonding, electrostatic interaction, hydrophobic interaction and steric hindrance effect. The combination of SPI and HACC overcomes their respective limitations and the microstructure is more flat and smooth. It was also found that the emulsifying ability and concentration of SPI showed a certain correlation and the addition of HACC significantly improved the emulsifying ability and storage stability of SPI. This study shows that the prepared SPI/HACC complex has great potential for application in the food industry.

Dodecenyl succinic‐β‐cyclodextrin with high degree of substitution: Synthesis, characterization and evaluation

Abstractβ‐cyclodextrin (β‐CD) has the characteristics of safety, non‐toxicity, and a wide range of sources. It can be used in improving surface activity. However, due to the limitation of molecular polarity and solubility, its surface activity and emulsification ability are weak. Therefore, it is necessary to improve adsorption capacity on phase interface by hydrophobic modification. In this article, dodecenyl succinic‐β‐cyclodextrin (DDS‐β‐CD) with different substitution degree was prepared by esterification of β‐CD with dodecenyl succinic anhydride (DDSA) as the esterifying agent. The product was characterized by FT‐IR, 1H NMR, SEM, and TGA, respectively. Results showed that DDS was successfully introduced into β‐CD. Both the degree of substitution (DS) and productivity (P) increased with the addition of DDSA and can reach 0.283 and 85.8%, respectively, when the molar ratio of DDSA to β‐CD was 3:1. The modified cyclodextrin showed lower surface tension and higher foaming ability. Compared with octenyl succinic‐β‐cyclodextrin (OS‐β‐CD), it was found that the length of hydrophobic segment had a significant effect on the surface tension. Due to its unique properties, it can be used as a good emulsifier for oil‐in‐water emulsions and a host material for lavender flavor.

Emulsifiers from White Beans: Extraction and Characterization

This paper studies the emulsification capacity of aqueous extracts from white beans and reports the relations between the composition and structure of the extracts’ macromolecular components and their exerted emulsification ability. The extracts comprise of three distinct populations: one of large (few MDa) polysaccharides, proteins (tens of kDa), and smaller molecular entities (oligopeptides and oligosaccharides, polyphenols, and salts, among other molecules); the proteins and the smaller molecules adsorb onto oil–water interfaces, providing some emulsification capacity at pH 3 and adequate emulsification at pH 7. Unabsorbed polysaccharides, such as starch, cause depletion flocculation. Pickering phenomena are involved in the stabilization mechanism. The findings are supported by SEC–MALLS/UV, confocal microscopy, zeta potential measurements, and FT–IR data. A discussion is made on the particular attributes of each population in emulsion stability, on their relevance to culinary practice, and in their potential as replacers of artificial emulsifiers.

Formulation development, optimization and characterization of Pemigatinib-loaded supersaturable self-nanoemulsifying drug delivery systems

BackgroundPemigatinib is a small molecule tyrosine kinase inhibitor of fibroblast growth factor receptor inhibitors. The oral bioavailability of Pemigatinib is constricted due to its limited solubility at physiological pH. It is essential to develop a novel formulation of Pemigatinib to improve the intrinsic solubility and to reduce the pharmacokinetic variability. Self-nanoemulsifying drug delivery system is an effective, smart and more adequate formulation approach for poorly soluble drugs. Different from conventional self-nanoemulsifying drug delivery system, a supersaturable self-nanoemulsifying drug delivery system of Pemigatinib was prepared by using a supersaturation promoter.ResultsAmong all the oils, Captex® 300 have shown maximum solubility of Pemigatinib. Considering the solubilization potential and emulsification ability Kolliphor®RH 40 was selected as surfactant. Transcutol®HP was selected as co-surfactant. The composition of oil, surfactant and co-surfactant was identified using phase diagrams and further adjusted by simplex-lattice design. HPMC K4M as precipitation inhibitor at 5% concentration resulted in effective supersaturating with increased self-emulsification time. The droplet of sSNEDDS ranges from 166.78 ± 3.14 to 178.86 ± 1.24 nm with PDI 0.212 – 0.256, which is significantly smaller than that observed with plain SNEDDS. TEM images revealed the spherical shape of the nanodroplets. The final optimized formulation formed spontaneous nanoemulsion within 15 secs when added to physiological fluids. The percent transmittance of the diluted formulation was found to be 99.12 ± 0.46. The viscosity was found to be 574 ± 26 centipoises indicating the good flow ability. FTIR and DSC studies indicated the amorphization of the drug. The dissolution profile of sSNEDDS indicated the faster release of drug compared to both pure drug suspension and SNEDDS formulation. The drug release rate is directly proportional to the concentration of the drug. The drug release from the insoluble matrix is a square root of time-dependent Fickian diffusion process. The formulation was found to be stable and transparent at all pH values and the percent transmittance was more than 95%. Any kind of separation or precipitation was not observed at different temperatures cycles. No significant difference was observed with all the samples exposed at different storage conditions.ConclusionsThis study demonstrated the feasibility of stabilizing and improving the in-vitro performance of self-nanoemulsifying drug delivery systems of Pemigatinib by incorporating HPMC K4M as precipitation inhibitor.

Emulsifying Properties of Rhamnolipids and Their In Vitro Antifungal Activity against Plant Pathogenic Fungi.

Rhamnolipids have significant emulsifying activity and the potential to become a component of pesticide emulsifier. Rhamnolipids are usually composed of two main components: mono-rhamnolipids (Rha-C10-C10) and di-rhamnolipids (Rha2-C10-C10). The proportion of di-rhamnolipids in the products ranged between 15% and 90%, affected by the production strains and fermentation process. In this paper, three kinds of rhamnolipid products containing di-rhamnolipids proportions, of 25.45, 46.46 and 89.52%, were used to test their emulsifying ability toward three conventional solvents used in pesticide (S-200, xylene, cyclohexanone) and antifungal activities against five strains of plant pathogenic fungi (Phytophthora capsici, Phytophthora parasitica var.nicotianae, Colletotrichum destructivum, Colletotrichum sublineolum, Fusarium oxysporum). The results indicated that although the CMC of the three rhamnolipids were significantly different, their emulsification properties had no remarkable differences, at a concentration of 10 g/L. However, their antifungal activities were significantly different: the more di-rhamnolipids, the stronger the antifungal activity. This work helps to promote the application of rhamnolipids as pesticides adjuvants.

Optimization of Pre-Neutralized Red Palm Olein-canola Oil Emulsion Gel as Animal Fat Replacer for Comminuted Meat Product Using Response Surface Methodology

Red palm olein, which is rich in β carotene, has the potential as an animal fat replacer for the formulation of healthy processed meat products. However, it is mainly composed of saturated fatty acid, which should be reduced by combining it with unsaturated fatty acid-rich vegetable oil. Canola oil was mixed with red palm olein in order to get the benefits from both. The formulation of an emulsion gel made up of red palm olein and canola oil at 30/70 (w/w) was optimized using a response surface methodology. Soy protein isolate (SPI), mono and diglycerides of fatty acids (emulsifier E471, EMS), and inulin (INL) were selected as stabilizer and emulsifier in aqueous phase. Based on formula optimization and validation of gel emulsion ability in the comminuted meat model system, it was concluded that the addition levels of SPI, EMS, and INL required to form gel emulsions with optimal ability to produce comminuted meat products were 5.33%, 0.53% and 3.98% (w/w), respectively.

Influence of ultrasound on the mechanism of conjugation between epigallocatechin gallate and β‐lactoglobulin for function improvement

SummaryEpigallocatechin‐3‐gallate (EGCG) can improve functional properties of β‐Lactoglobulin (βLg) by conjugation. The effects of ultrasound, a useful tool in improving the conjugation efficiency, on the various functional properties of βLg‐EGCG conjugates were investigated in this study. Results revealed βLg‐EGCG conjugates transformed from cross‐linked state to fragments of various forms with ultrasound treatment with increased of binding affinity. Meanwhile, ultrasound increased secondary structural changes in βLg in the conjugated state. Functionally, ultrasound decreased the immunoglobulin E (IgE) combing capacity of βLg and enhanced its antioxidant properties by promoting the interaction between EGCG and βLg. Moreover, ultrasound induced an increase in hydrodynamic diameter and lowered the absolute zeta potential of βLg‐EGCG conjugates, resulting in an increase in digestibility, as well as foaming and emulsification abilities, while, a decrease in thermal stability. The results provide valuable information for obtaining βLg with better functional properties for industrial production by ultrasound‐assisted covalent binding of EGCG with βLg.

Nutritional Quality, Chemical, and Functional Characteristics of Hemp (Cannabis sativa ssp. sativa) Protein Isolate.

(1) Background: Hemp seeds are a source of plant-based protein, making them an appropriate supplement to a plant-based diet. The current work was focused on the preparation of the protein isolate from the hemp seeds with eco-friendly and cheap technology. Moreover, it evaluated the physicochemical and functional properties of hemp protein isolate for its potential application in food manufacturing. (2) Methods: The protein content of hemp seeds has been isolated through two main steps: (1) extraction of the protein content of an alkaline pH (10-12); (2) precipitation of the extracted protein on an acidic pH as an isoelectric point (pH = 4.5). (3) Results: The edastin protein is the most predominant protein in the protein profile with a molecular weight of 58.1 KDa beside albumin with a molecular weight of 31.5 KDa. The FTIR spectrum detected the absorption peaks of the amide I at 1750 and 1600 cm-1, which pointed to C=O stretching while N-H stretching at 1650-1580 cm-1. The peak at 3250 is found to be related to N-H stretching of the aliphatic primary amine (3400-3300 cm-1) and the N-H stretching for the secondary (II) amine appeared at 3350-3310 cm-1. The Hemp protein isolate (HPI) showed a high content of arginine (15.52 g/100 g), phenylalanine + tyrosine (9.63 g/100 g), methionine + cysteine (5.49 g/100 g), leucine + isoleucine (5.21 g/100 g), and valine (4.53 g/100 g). It contains a moderate level of threonine (3.29 g/100 g) and lysine (2.50 g/100 g) with tryptophan as the limiting amino acid (0.22 g/100 g). The HPI showed an appropriate water-and-oil holding capacity (4.5 ± 2.95 and 2.33 ± 1.88 mL/g, respectively). The foaming capacity of the HPI was increased with increasing the pH values to reach the maximum value at pH 11 (67.23 ± 3.20%). The highest emulsion ability index of the HPI was noted at pH 9 (91.3 ± 2.57 m2/g) with low stability (19.15 ± 2.03). (4) Conclusions: A strong positive correlation (r = 0.623) was shown between protein concentration and solubility. The current easy-to-use, cheap, and eco-friendly technology provides the industrial sector with a cheap protein isolate for manufacturing protein-rich diet and beverages. The HPI showed a good nutritional quality and functional properties that might be helpful in utilizing it in different food products such as beverages and bakery products.

Effect of extraction pH and post-extraction heat treatment on the composition and interfacial properties of peanut oil bodies

Oil bodies (OBs) are composed of internal triglyceride and external phospholipids with embedded surface proteins. The phospholipids and surface proteins not only play an important role in the stability of the natural OB droplets, but also endow emulsifying property of OBs, as they can participate in the emulsification process of a formula. In order to investigate the effects of extraction pH and post heat treatment on the interfacial properties of OBs, the interfacial composition and structure of peanut OBs extracted at different pHs, and heat treated at 30 ℃, 60 ℃, 90 ℃ after extracted at pH 7.5 were characterized, and their interfacial adsorption kinetics, interfacial isothermal curve, and viscoelasticity were studied using dilatational rheology and Langmuir-Blodgett (LB) film analyzer. The results showed that the content of peanut OBs surface proteins decreased with the increasing of extraction pH and heat treatment temperature. The particle size of peanut OBs extracted at pH 7.5 was the smallest and the surface hydrophobicity of these OBs heated at 30 ℃ was the highest, which resulted in their fastest increase of interfacial pressure and strongest viscoelasticity of the absorbed interfacial film at the oil-water interface. The peanut OBs extracted at different pH and heat-treatment demonstrated diffusion, adsorption and rupture/structural rearrangement at the air-water interface as time went on according to the interfacial compression isotherm curve, which are correlated with their interfacial dilatational rheology behaviors and emulsification ability. These findings provide a reference for the future utilization of peanut OBs as emulsifiers in the food and cosmetic industries.

Effect of Cationic Modified Microcrystalline Cellulose on the Emulsifying Properties and Water/Oil Interface Behavior of Soybean Protein Isolate.

Stabilizing emulsion using complex biopolymers is a common strategy. It would be very interesting to characterize the impact of charge density on the emulsifying properties of complex polyelectrolytes carrying opposite charges. In this study, cationic modified microcrystalline celluloses (CMCC) of different charge densities were prepared and mixed with soy protein isolate (SPI) for emulsion applications. CMCC-1 to 3 with various cationic charge values were successfully prepared as characterized by zeta-potential and FTIR. The positive charge density’s effects on solubility, thermogravimetric properties, and rheological properties were studied. Complexes of SPI-CMCC with various zeta-potential values were then obtained and used to stabilize soybean oil emulsions. The results show that emulsions stabilized by complexes of SPI and CMCC-3 at a ratio of 1:3 had the best emulsification ability and stability. However, the interfacial tension-reducing ability of complexes decreased continuously with increasing cationic charge value, while the rheological results show that complexes of SPI-CMCC-3 at a ratio of 1:3 formed a stronger viscoelastic network than other complexes. Our results indicate that this SPI-CMCC complex formula showed excellent emulsification performance, which could be adjusted and promoted by changing the charge density. This complex formula is promising for fabrication of emulsion-based food and cosmetic products.

Changes in partial properties of glycosylated egg white powder during storage.

Glycosylation is an effective method to modify protein. However, there is a lack of research on the property changes of glycosylated protein during storage. In the present study, the changes in the physicochemical, functional, and structural properties of xylo-oligosaccharide (XOS) glycosylated egg white powder (EWP) (XOS-EWP conjugates) prepared with different glycosylation conditions (XOS/EWP ratio and reaction time) were investigated when stored at 25 °C and 60% relative humidity. In the 12 weeks of storage, the degree of grafting, browning, and the formation of Maillard reaction products of XOS-EWP conjugates increased. The increase in XOS/EWP ratio and reaction time led to an increase in protein aggregation, though a decrease in solubility, due to increased degree of glycosylation and structural changes. Furthermore, improved gel hardness of XOS-EWP conjugates deteriorated, while improved emulsification ability was kept stable during storage. For the sample with a lower XOS/EWP ratio and reaction time, the gel hardness and emulsifying properties underwent little or no deterioration even improving during storage. The results could be attributed to the limited degree of glycosylation, further unfolding of the protein structure, increased surface hydrophobicity of protein, and improved thermal characteristics. During storage, the Maillard reaction would continue to occur in the glycosylated EWP, further affecting the performance of modified EWP. Modified EWP prepared under different glycosylation conditions performed differently during storage. Modified EWP with a larger XOS/EWP ratio and reaction time meant it was harder to maintain good performance. Modified EWP with a smaller XOS/EWP ratio and reaction time changed significantly to better performances. © 2022 Society of Chemical Industry.

Effect of ultrasound on cyanidin‐3‐O‐glucoside and β‐lactoglobulin binding interaction and functional properties

SummaryUltrasound provides an approach for improving the conjugation efficiency of cyanidin‐3‐O‐glucoside (C3G) and β‐lactoglobulin (βLG), thereby increasing cyanidin stability and imparting some characteristics to proteins. In the present study, the effects of ultrasound on C3G conjugation efficiency was investigated by exploring the binding mechanism and shifts in functional properties. Ultrasound enhanced conjugation efficiency by increasing binding affinity from 5.7 × 105 to 10.6 × 105 m−1, and binding number of C3G from two to three, as well as the maximum peak temperature of C3G from 84.7 to 88.4 °C in βLG–C3G complexes, implying improved C3G thermostability. Furthermore, C3G conjugation imparted antioxidant properties to the complexes, and altered the conformation of βLG, which enhances emulsifying ability and emulsification stability. Such changes further improved conjugation efficiency. The results of this study could facilitate the application of C3G as a natural additive in food products.

Formation and physical stability of hazelnut oil nanoemulsions: Comparison of a synthetic surfactant and a natural emulsifier

AbstractHazelnut oil is a significant edible oil with positive effects on human health. This study aimed to integrate hazelnut oil, which is known for its cardiovascular benefits, into nanoemulsion technology for the first time as an innovative conception, to maintain its stability against environmental conditions, and to benefit more by making it more bioaccessible. Polysorbate 80 and whey protein isolate (WPI) were used to stabilize the nanoemulsions. In this way, we aimed to show that WPI, a natural emulsifier, could be an alternative to the synthetic Polysorbate 80 emulsifier known for its high emulsification ability to stabilize hazelnut oil emulsions. The emulsions, formed by using a 2% (wt/wt) emulsifier and passed through a microfluidizer five times at 96.5 MPa pressure provided the small particle size (d32) as 296 ± 7.76 nm and 216 ± 1.78 nm for the WPI and Polysorbate 80‐stabilized samples, respectively. Polysorbate 80‐stabilized nanoemulsions were more physically stable under different pH, temperature, and ionic strength conditions compared with WPI‐stabilized nanoemulsions. Finally, the fates of the emulsions were investigated under a simulated in vitro digestion system. The increase in droplet sizes during the gastric phase was to a higher extent for the WPI‐stabilized nanoemulsions (d32 = 5.500 ± 0.60 μm) compared with Polysorbate 80‐stabilized emulsions (d32 = 1.069 ± 0.09 μm). Although hazelnut nanoemulsions stabilized with Polysorbate 80 showed higher physical stability, it was determined that WPI would also be successful in producing stable hazelnut oil‐in‐water emulsions, exhibiting FFA (%) values of 88%–90.5% in the small intestine.

Effect of interfacial composition on the physical stability and co-oxidation of proteins and lipids in a soy protein isolate-(−)-epigallocatechin gallate conjugate emulsion

In this study, oil-in-water emulsions were co-stabilized by a soy protein isolate-(−)-epigallocatechin gallate (SPI-EGCG) conjugate, tea saponin (TS), and hexadecyltrimethylammonium bromide (CTAB) (0.01–1.00%, w/v), and the influence of the mixed SPI-EGCG-conjugate–surfactant interface on the physical stability and protein–lipid co-oxidation properties of each emulsions was investigated. Our results demonstrated that TS exhibits a better emulsifying ability than CTAB by significantly reducing interfacial tension; this emulsion contained the smallest particles at a TS concentration of 1.0% (w/v). In addition, the interfacial protein content revealed the existence of synergistic (CTAB) and competitive (TS) adsorption between the protein and surfactant. The presence of TS displaced protein molecules at the interface and inhibited protein oxidation, which reveals that proteins adsorbed at the oil–water interface are more sensitive to oxidation than unadsorbed proteins. The degrees of protein and lipid oxidation were enhanced in the presence of CTAB. Furthermore, the addition of TS delayed lipid oxidation; this phenomenon was most pronounced at a TS concentration of 1.0% (w/v). Our results indicate that combining SPI-EGCG conjugates with TS provides an optimal design for the development of nutritionally fortified products with longer shelf lives. • Effects of the surfactant concentration and type on the emulsions were investigated. • TS gave the best emulsification ability and effective interfacial tension reduction. • The co-oxidation of proteins and lipids occurred depending on the protein location.

Optimization and characterization of self-nanoemulsifying drug delivery system of iloperidone using box-behnken design and desirability function

Iloperidone (IP) is an antipsychotic drug which belongs to Biopharmaceutical Classification System (BCS) II exhibiting poor aqueous solubility. The current investigation explores the possibility of enhancement of solubility and dissolution characteristics of IP by formulation of liquid self-nano emulsifying drug delivery system (L-SNEDDS) utilizing Box-Behnken Design (BBD) and desirability function. The oils, surfactants and co-surfactants used in the study were selected based on solubility of the drug and their emulsification ability. Optimization of the formulation was performed using BBD by employing four response variables such as globule size (nm), percentage transmittance (%), self-emulsification time (sec) and percent drug released in 15min. 2D contour plots and 3D response surface plots were constructed using Design Expert software. The developed optimal L-SNEDDS of IP through BBD approach resulted in improvement of solubility and dissolution rate as compared with the pure drug. Based on desirability function, optimized formulation was prepared and was assessed for response variables (globule size, percentage transmittance, self-emulsification time and percent drug dissolved in 15min). The characterization studies revealed droplet size to be 21.80±2.41nm, 99.584±0.65% transmittance, 24.43±2.12sec emulsification time and 95.31±1.57% cumulative drug release in 15min. The results conclude the potentiality of prepared L-SNEDDS in improving solubility and dissolution rate of IP.

The Current Situation of Pea Protein and Its Application in the Food Industry.

Pea (Pisum sativum) is an important source of nutritional components and is rich in protein, starch, and fiber. Pea protein is considered a high-quality protein and a functional ingredient in the global industry due to its low allergenicity, high protein content, availability, affordability, and deriving from a sustainable crop. Moreover, pea protein has excellent functional properties such as solubility, water, and oil holding capacity, emulsion ability, gelation, and viscosity. Therefore, these functional properties make pea protein a promising ingredient in the food industry. Furthermore, several extraction techniques are used to obtain pea protein isolate and concentrate, including dry fractionation, wet fractionation, salt extraction, and mild fractionation methods. Dry fractionation is chemical-free, has no loss of native functionality, no water use, and is cost-effective, but the protein purity is comparatively low compared to wet extraction. Pea protein can be used as a food emulsifier, encapsulating material, a biodegradable natural polymer, and also in cereals, bakery, dairy, and meat products. Therefore, in this review, we detail the key properties related to extraction techniques, chemistry, and structure, functional properties, and modification techniques, along with their suitable application and health attributes.