Speximo AB

Lund, Sweden

Speximo AB

Lund, Sweden

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Marefati A.,Lund University | Bertrand M.,Lund University | Bertrand M.,Nestlé | Sjoo M.,Lund University | And 3 more authors.
Food Hydrocolloids | Year: 2017

Stability and loss of encapsulated curcumin was investigated in starch granule stabilized Pickering emulsions. Heat treated and non-heat treated Pickering emulsions have been studied during storage, and during simulated oral, gastric and intestinal in vitro digestion. The amount of retained curcumin in Pickering emulsions was characterized based on spectrophotometric measurements as a function of time. Physical stability of emulsions was characterized using light microscope and light scattering particle size analyzer. Pickering emulsions showed good encapsulation efficiency (∼ 80%) and good stability. Heat treated Pickering emulsions showed better encapsulation stability than non-heat treated Pickering emulsions during 24 h storage (78.2% vs. 38.3%), and during oral (95.3% vs. 69.6%) and intestinal (86.3% vs. 40.2%) simulated in vitro digestions. In the case of simulated gastric in vitro digestion, there was no statistically significant difference in the curcumin content between non-heat treated (86.2%) and heat treated (82.4%) emulsions (P > 0.05). Moreover, comparing the physical stability of emulsions during simulated in vitro intestinal digestion with and without bile salts, it was shown that samples with bile salts showed a larger extent of changes, and these changes were more gradual in heat treated samples. Overall, this study demonstrates that Pickering emulsions stabilized with quinoa starch granules have a potential for effective delivery of bioactive compounds such as curcumin. © 2016 Elsevier Ltd


Sjoo M.,Lund University | Sjoo M.,Speximo AB | Emek S.C.,Lund University | Emek S.C.,Greenleaf Medical AB | And 3 more authors.
Journal of Colloid and Interface Science | Year: 2015

Hypothesis: There is a recognized technological need for delivery systems encapsulating lipophilic substances in food and pharmaceutical products. Pickering emulsions can provide well-defined and highly stable systems, but may not provide good enough barrier properties. Starch granules, recently being used for Pickering stabilization, have the advantage of the ability to swell during gelatinization. Hence, this property could be used to tune and control barrier properties. Experiments: Oil-in-water Pickering emulsions stabilized by starch were subject to heat treatment at different conditions. The influence of temperature, time, and storage on emulsion drop characteristics was evaluated. In order to further evaluate the barrier properties, lipolysis using the pH-stat method was applied and the effect of starch concentration, treatment temperature, and preliminary oral conditions were also investigated. Findings: A better encapsulating barrier was obtained by starch swelling at the oil drop interface. This was seen as reduced lipase activity. The internal oil drop size remained intact and the starch was kept at the interface during heat treatment. The extent of swelling could be controlled by the heating conditions and had impact on the ability to prevent lipase transport through the starch barrier layer. Addition of α-amylase simulating oral digestion only had minor impact on the barrier effect. © 2015 Elsevier Inc.


Wahlgren M.,Lund University | Engblom J.,Malmö University | Sjoo M.,Lund University | Sjoo M.,Speximo AB | Rayner M.,Lund University
Current Pharmaceutical Biotechnology | Year: 2013

This review describes the use of Pickering emulsions for topical drug delivery. The focus is on Pickering emulsions and how to formulate these. However, a short description of the challenges of topical drug delivery is also given. The article describes how Pickering emulsions might have other properties than traditional topical creams. It is our believe that Pickering emulsions could give added value to topical formulations as it is surfactant free, has new properties, and may alter the transport of drugs across the skin barrier. © 2013 Bentham Science Publishers.


Rayner M.,Lund University | Marku D.,Speximo AB | Eriksson M.,Lund University | Sjoo M.,Lund University | And 3 more authors.
Colloids and Surfaces A: Physicochemical and Engineering Aspects | Year: 2014

Pickering emulsions are emulsions that are stabilized by fine particles. They have been the focus of considerable research in the past decade due to their properties such as high stability with respect to coalescence and Ostwald ripening, as well as due to advances in nanotechnology that allows us to create and characterize nano-scale structures in new ways. This work reviews some of the recent work in the area of biomass-based particles for Pickering emulsions in the context of foods and topical creams, and discusses some of the theory and particularities of Pickering type emulsions. Formulation examples are given with a focus on two types of biomass-based particles isolated with their natural structure intact: starch granules from quinoa and egg yolk granules. In contrast to particles commonly used for Pickering emulsions such as latex, silica, and clay particles, starch (including hydrophobically modified starch) and egg-fractions are accepted food ingredients, as well as pharmaceutical and cosmetic excipients.The particle stabilization of emulsion drops is possible due to partial dual wettability of particles at the oil-water interface. Native starch is not intrinsically hydrophobic; however hydrophobicity can be increased by chemical modification with octenyl succinic anhydride. Egg-granules on the other hand are quite hydrophobic and at low ionic strength (<0.3. M NaCl) are insoluble with a compact structure. Quinoa starch granules and egg-granules can be used to generate Pickering type emulsions in the 10-100. μm range with high levels of stability. Size decreased with increasing concentration and could be controlled by the granule to oil ratio. In the case of starch granule stabilized oil drops, heat can be applied to induce a partial gelatinization of the starch granules forming a cohesive layer at the oil-water interface increasing barrier properties. Although the droplet size of granule stabilized emulsions was relatively large, their excellent stability, encapsulation properties, and freeze-thaw stability can prove suitable for applications such as encapsulation of sensitive, bioactive ingredients in food and topical formulations. © 2014 Elsevier B.V.


Simsek S.,North Dakota State University | Ovando-Martinez M.,North Dakota State University | Marefati A.,Lund University | Sj M.,Lund University | And 2 more authors.
Food Research International | Year: 2015

Octenyl succinate starches are commonly used as emulsifiers and texturizing agents in many food-systems. Rice, tapioca, corn, wheat and potato starches were modified with octenyl succinic anhydride (OSA) at 3% level. Structural characterization, molecular weight, starch digestibility and physical properties of starch granule stabilized emulsions were studied for modified starches. Modified potato (0.022) and wheat (0.018) starches had the highest and lowest degrees of OSA substitution, respectively. For all starches, amylose and amylopectin molecular mass was significantly (P < 0.05) lower for OSA starches. OSA modification may have hydrolyzed the small amylose and amylopectin chains, or caused rearrangement of the starch molecules. Although the starch modification improved emulsification properties, botanical source showed more influence on this parameter. Overall, botanical source had more influence on functional properties than degree of substitution. Further studies on OSA group distribution and fine molecular structure of amylopectin and relationship with functional properties will be important. © 2015.


Sjoo M.,Speximo AB | Bedi J.,Lund University | Ali A.,Malmö University
Advanced Materials - TechConnect Briefs 2016 | Year: 2016

A novel technology based on using particles of biological origin was recently developed for stabilising emulsions. This technology, that utilises Pickering emulsions, was further employed to encapsulate different types of active substances. Advance development and refinement of the technology has been performed in order to suit different encapsulation purposes in areas within personal care, food and pharmaceuticals. Some areas where this technology has been tested include taste masking in food systems, encapsulation and protection of a cosmetic active, production of oil filled powder encapsulates, and on-skin performance.


Gari H.,Malmö University | Rembiesa J.,Malmö University | Masilionis I.,Malmö University | Vreva N.,Malmö University | And 8 more authors.
Electroanalysis | Year: 2015

The aim of this study was to demonstrate that penetration of quercetin, hydrogen peroxide and ascorbic acid through skin membranes can be monitored amperometrically. Skin membrane was fixed on the top of chemically modified electrodes and penetration of the appropriate compound was registered as electrode current. The methodology allows the study of penetration from solution as well as from pharmaceutical creams. From real-time measurements of electrode current, fluxes and diffusion coefficients of mentioned compounds in skin membranes have been estimated. © 2015 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.


Patent
Speximo Ab | Date: 2011-12-15

The present invention relates to a particle stabilized emulsion or foam comprising at least two phases and solid particles, wherein said solid particles are starch granules and said starch granules or a portion thereof are situated at the interface between the two phases providing the particle stabilized emulsion or foam. The invention further relates to the use of said particle stabilized emulsion or foam for encapsulation of substances chosen from biopharmaceuticals, proteins, probiotics, living cells, enzymes and antibodies, sensitive food ingredients, vitamins, and lipids in food products, cosmetic products, skin creams, and pharmaceutical formulations.

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