Internal Coalescence as a Mechanism of Instability in Water-in-Oil-in-Water Double-Emulsion Globules

Langmuir ◽  
2003 ◽  
Vol 19 (2) ◽  
pp. 244-249 ◽  
Author(s):  
Carlos H. Villa ◽  
Louise B. Lawson ◽  
Yimin Li ◽  
Kyriakos D. Papadopoulos
Keyword(s):  
Double Emulsion ◽  
Oil In Water

scholarly journals Microencapsulation of Purple Cactus Pear Fruit (Opuntia ficus indica) Extract by the Combined Method W/O/W Double Emulsion-Spray Drying and Conventional Spray Drying: A Comparative Study

Processes ◽  
2018 ◽  
Vol 6 (10) ◽  
pp. 189 ◽  
Author(s):  
Keren Toledo-Madrid ◽  
Tzayhrí Gallardo-Velázquez ◽  
Guillermo Osorio-Revilla
Keyword(s):  
Spray Drying ◽  
Desirability Function ◽  
Double Emulsion ◽  
Dry Weight ◽  
Antioxidant Compounds ◽  
Pear Fruit ◽  
Cactus Pear ◽  
Opuntia Ficus Indica ◽  
Globule Size ◽  
Oil In Water

The aim of this study was to microencapsulate an optimized extract of purple cactus pear fruit (Opuntia ficus indica), rich in phenolic compounds (PC), betacyanins (BC), and betaxanthins (BX), with antioxidant capacity (AC), by two methodologies: combined water-in-oil-in water double emulsions-spray drying (W/O/W-SP) and conventional spray drying, studying the effect of spray drying (SP) on PC and AC. Optimal extraction conditions for bioactive compounds were: 52 °C, for 30 min, using aqueous ethanol (40%) as the solvent, with a 0.85 desirability function, obtaining 17.39 ± 0.11 mg GAE/gdw (gallic acid equivalents per gram of dry weight) for PC, 0.35 mg BE/gdw (betanin equivalents per gram of dry weight) for BC, and 0.26 mg IE/gdw (indicaxanthin equivalents per gram of dry weight) for BX. The best combination of temperatures for conventional SP and W/O/W-SP was 160–80 °C obtaining the highest retention and encapsulation efficiencies for PC. For conventional SP, results were: 107% and 100% PC and AC retention efficiencies (RE-PC and RE-AC), respectively, with 97% of PC encapsulation efficiency (EE-PC), meanwhile for the W/O/W-SP results were: 78% and 103% RE-PC and RE-AC, respectively, with 70% of EE-PC. Microcapsules obtained with W/O/W-SP maintained their structure and integrity and showed a considerable reduction in globule size in the reconstituted W/O/W emulsions due to the spray drying stress. Despite having lower EE-PC than conventional SP, spray dried W/O/W emulsions seems to be a promising controlled-delivery vehicle for antioxidant compounds.

Fabrication of Ofloxacin/PLGA Microsphere for Bone Tuberculosis Therapy

2013 ◽  
Vol 647 ◽  
pp. 176-180 ◽  
Author(s):  
Gang Wu ◽  
Long Chen ◽  
Chun Ling Deng ◽  
Kun Wei
Keyword(s):  
Double Emulsion ◽  
Distribution Analysis ◽  
Mesoporous Silicon ◽  
Water Solvent ◽  
Loading Efficiency ◽  
Internal Phase ◽  
Oil In Water ◽  
Phase Group ◽  
Bone Tuberculosis ◽  
Tuberculosis Therapy

The purpose of this research was to use mesoporous silicon (mpSi) as internal phase additive to improve the hydrophilic ofloxacin loaded by the hydrophobic PLGA materials through a double emulsion (water-in-oil-in-water) solvent extraction/evaporation method. Laser distribution analysis displayed low impact of MS additive on the final particles size. When compared to particle loading efficiency of none internal phase additives, MS internal phase group showed higher loading efficiency, and it increased with MS amounts inside the microparticles. All the burst releases of MS internal phase groups were severe than none MS group and was directly related the MS amount inside the microsphere. The release rate was increasing with the MS amounts added into the internal phase.

scholarly journals Water-in-Oil-in-Water (W/O/W) Double Emulsion Morphology and Its Degradation on Instant Noodle Seasoning

2018 ◽  
Vol 38 (2) ◽  
pp. 151
Author(s):  
Irene Raras Nawangsasi ◽  
Yoyok Budi Pramono ◽  
Antonius Hintono ◽  
Vita Paramita
Keyword(s):  
High Temperature ◽  
Release Rate ◽  
Storage Temperature ◽  
Double Emulsion ◽  
Storage Period ◽  
Particle Morphology ◽  
Taste Perception ◽  
Oil In Water ◽  
External Phase ◽  
Instant Noodle

This experiment aims to the observed morphology, reduction of fineness and distribution particle deterioration of W/O/W double emulsion in instant noodle seasonings which is kept in 3 weeks with different storage temperature and NaCl level treatments. Emulsion structure has an important role to hamper salt release rate from internal to external phase. Structure breakdown shows system inability to maintain continuous salty taste perception during consumption because of the increasing salt release rate in storage period of instant noodle seasoning. Samples are treated with 3 variations of storage temperatures which are low (4 °C), room (25 °C), high temperature (40 °C) and 6 variations of NaCl level which are 0; 0,2; 0,4; 0,6; 0,8; 1%. Samples are categorized into 2 groups, double emulsions, and instant noodle seasonings. The double emulsion is made by 2 phases emulsification to get primary W/O emulsion and final W/O/W emulsion. This experiment showed that low and high-temperature storage affected emulsion and seasoning particle morphology, fineness and distribution throughout several instability phenomena.

scholarly journals Water in Oil W/O Pickering Emulsion Encapsulated in Oil in Water O/W Emulsion: A Double Emulsion for Poorly Soluble Drugs

2020 ◽  
Vol 4 (2) ◽  
pp. 25
Author(s):  
Sidy Mouhamed Dieng ◽  
Louis Augustin Diaga Diouf ◽  
Alphonse Rodrigue Djiboune ◽  
Papa Mady Sy ◽  
Mamadou Soumboundou ◽  
...  
Keyword(s):  
Double Emulsion ◽  
Pickering Emulsion ◽  
Poorly Soluble Drugs ◽  
Oil In Water ◽  
Poorly Soluble

scholarly journals Formation of double emulsion micro-droplets in a microfluidic device using a partially hydrophilic–hydrophobic surface

RSC Advances ◽  
2021 ◽  
Vol 11 (56) ◽  
pp. 35653-35662
Author(s):  
Ampol Kamnerdsook ◽  
Ekachai Juntasaro ◽  
Numfon Khemthongcharoen ◽  
Mayuree Chanasakulniyom ◽  
Witsaroot Sripumkhai ◽  
...  
Keyword(s):  
Flow Rate ◽  
Frequency Ratio ◽  
Encapsulation Efficiency ◽  
Double Emulsion ◽  
Hydrophobic Surface ◽  
Water Droplets ◽  
Oil In Water ◽  
Rate Ratios ◽  
Frequency Ratios ◽  
Ratio Range

(a) Droplet encapsulation efficiency & inner and outer diameters of water-in-oil-in-water droplets at various frequency ratios and flow rate ratios and (b) Images of water-in-oil-in-water droplets over a frequency-ratio range of fr = 0.73–1.30

Terahertz Spectroscopy: An investigation of the Structural Dynamics of Freeze-Dried PLGA Microspheres

2019 ◽  
Author(s):  
T S ◽  
Philippa J. Hooper ◽  
Gabi Kaminski ◽  
Christopher F. van der Walle ◽  
J. Axel Zeitler
Keyword(s):  
Freeze Drying ◽  
Large Scale ◽  
Terahertz Spectroscopy ◽  
Double Emulsion ◽  
Plga Microspheres ◽  
Terahertz Time Domain Spectroscopy ◽  
Freeze Dried ◽  
Oil In Water ◽  
Biodegradable Poly ◽  
Temperature Variable

Biodegradable poly lactic-co-glycolic acid (PLGA) microspheres can be used to encapsulate peptide and offer a promising drug delivery vehicle. In this work we investigate the dynamics of PLGA microspheres prepared by freeze-drying and the molecular mobility at lower temperatures leading to the glass transition temperature, using temperature-variable terahertz time-domain spectroscopy (THz-TDS) experiments. The microspheres were prepared using a water-in-oil-in-water (w/o/w) double emulsion technique and subsequent freeze-drying of the samples. Physical characterisation was performed by morphology measurements, scanning electron microscopy (SEM), and helium pycnometry. The THz-TDS data show two distinct transition processes, T<sub>g,β</sub> in the range of 167-219 K, associated with local motions, and T<sub>g,α</sub> in the range of 313-330 K associated with large-scale motions, for the microspheres examined. Using FTIR measurements in the mid-infrared we were able to characterise the interactions between a model polypeptide, exendin-4, and the PLGA copolymer. We observe a relationship between the experimentally determined T<sub>g,β</sub> and T<sub>g,α</sub> and free volume and microsphere dynamics. <br>

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