Formulation characteristics of triacylglycerol oil-in-water emulsions loaded with ergocalciferol using microchannel emulsification

RSC Advances ◽  
2015 ◽  
Vol 5 (118) ◽  
pp. 97151-97162 ◽  
Author(s):  
Nauman Khalid ◽  
Isao Kobayashi ◽  
Zheng Wang ◽  
Marcos A. Neves ◽  
Kunihiko Uemura ◽  
...  
Keyword(s):  
Encapsulation Efficiency ◽  
Storage Period ◽  
Food Grade ◽  
Microchannel Emulsification ◽  
Emulsion Droplets ◽  
Oil In Water

Food grade monodisperse O/W emulsions encapsulating ergocalciferol have been formulated using microchannel emulsification. The O/W emulsion droplets have an encapsulation efficiency of over 75% within the evaluated storage period.

β-lactoglobulin as food grade surfactant for clove oil-in-water and limonene-in-water emulsion droplets produced by microchannel emulsification

2016 ◽  
Vol 60 ◽  
pp. 98-108 ◽  
Author(s):  
Nanik Purwanti ◽  
Sosaku Ichikawa ◽  
Marcos A. Neves ◽  
Kunihiko Uemura ◽  
Mitsutoshi Nakajima ◽  
...  
Keyword(s):  
Clove Oil ◽  
Water Emulsion ◽  
Food Grade ◽  
Microchannel Emulsification ◽  
Emulsion Droplets ◽  
Oil In Water ◽  
Β Lactoglobulin

scholarly journals Collagen peptide-loaded W1/O single emulsions and W1/O/W2 double emulsions: influence of collagen peptide and salt concentration, dispersed phase fraction and type of hydrophilic emulsifier on droplet stability and encapsulation efficiency

2019 ◽  
Vol 10 (6) ◽  
pp. 3312-3323 ◽  
Author(s):  
Yeon-Ji Jo ◽  
Heike Petra Karbstein ◽  
Ulrike Sabine van der Schaaf
Keyword(s):  
Salt Concentration ◽  
Encapsulation Efficiency ◽  
Phase Fraction ◽  
Dispersed Phase ◽  
Functional Ingredients ◽  
Food Grade ◽  
Double Emulsions ◽  
Collagen Peptide ◽  
Droplet Stability ◽  
Formulation Parameters

Collagen peptide-loaded double emulsions are developed by using various formulation parameters to utilize as food-grade functional ingredients with excellent droplet stability and encapsulation efficiency of collagen peptide.

scholarly journals Impact of Type of Sugar Beet Pectin–Sodium Caseinate Interaction on Emulsion Properties at pH 4.5 and pH 7

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 631
Author(s):  
Zhang Juyang ◽  
Bettina Wolf
Keyword(s):  
Sugar Beet ◽  
Storage Period ◽  
Small Deformation ◽  
Sodium Caseinate ◽  
Ph Adjustment ◽  
Potential Value ◽  
Emulsifier System ◽  
Oil In Water ◽  
Droplet Sizes ◽  
The Mean

Equal parts of sugar beet pectin and sodium caseinate were interacted through electrostatic attraction, enzymatic crosslinking, and the Maillard reaction to prepare three oil-in-water emulsifier systems. Oil-in-water emulsions (10%) were processed via high shear overhead mixing at the natural pH of the emulsifier systems, followed by pH adjustment to pH 4.5 and pH 7. The emulsions were stable against coalescence, except for a slight increase in the mean droplet size for the enzymatic cross-liked emulsion at pH 4.5 over a 14-day storage period. This emulsion also showed the lowest absolute zeta (ζ)-potential value of near 30 mV. The Maillard interaction emulsifier system resulted in larger droplet sizes compared to the other two emulsifier systems. Small deformation oscillatory shear rheology assessment of the emulsion cream phases revealed an impact of the emulsifier system design at pH 4.5.

Direct Observation of Splitting in Oil-In-Water-In-Oil Emulsion Droplets via a Microchannel Mimicking Membrane Pores

Langmuir ◽  
2017 ◽  
Vol 33 (49) ◽  
pp. 14087-14092 ◽  
Author(s):  
Kazuki Akamatsu ◽  
Koki Minezaki ◽  
Masumi Yamada ◽  
Minoru Seki ◽  
Shin-ichi Nakao
Keyword(s):  
Direct Observation ◽  
Oil Emulsion ◽  
Membrane Pores ◽  
Emulsion Droplets ◽  
Oil In Water ◽  
Water In Oil Emulsion

scholarly journals Low-Energy Encapsulation of α-Tocopherol Using Fully Food Grade Oil-in-Water Microemulsions

ACS Omega ◽  
2018 ◽  
Vol 3 (9) ◽  
pp. 10999-11008 ◽  
Author(s):  
M. Ali Aboudzadeh ◽  
Ehsan Mehravar ◽  
Mercedes Fernandez ◽  
Luis Lezama ◽  
Radmila Tomovska
Keyword(s):  
Low Energy ◽  
Food Grade ◽  
Oil In Water

scholarly journals An Oligoimide Particle as a Pickering Emulsion Stabilizer

Polymers ◽  
2018 ◽  
Vol 10 (10) ◽  
pp. 1071 ◽  
Author(s):  
Yu-Jin Cho ◽  
Dong-Min Kim ◽  
In-Ho Song ◽  
Ju-Young Choi ◽  
Seung-Won Jin ◽  
...  
Keyword(s):  
Particle Concentration ◽  
Pickering Emulsion ◽  
Pickering Emulsions ◽  
Step Method ◽  
Wetting Properties ◽  
Emulsion Droplets ◽  
Step Procedure ◽  
Oil In Water ◽  
One Step ◽  
Oil Emulsions

A pyromellitic dianhydride (PMDA) and 4,4′-oxydianiline (ODA)-based oligoimide (PMDA-ODA) was synthesized by a one-step procedure using water as a solvent. The PMDA-ODA particles showed excellent partial wetting properties and were stably dispersed in both water and oil phases. A stable dispersion was not obtained with comparison PMDA-ODA particles that were synthesized by a conventional two-step method using an organic solvent. Both oil-in-water and water-in-oil Pickering emulsions were prepared using the oligoimide particles synthesized in water, and the size of the emulsion droplet was controlled based on the oligoimide particle concentration. The oligoimide particles were tested to prepare Pickering emulsions using various kinds of oils. The oil-in-water Pickering emulsions were successfully applied to prepare microcapsules of the emulsion droplets. Our new Pickering emulsion stabilizer has the advantages of easy synthesis, no need for surface modification, and the capability of stabilizing both oil-in-water and water-in-oil emulsions.

scholarly journals Development of oil-in-water microemulsion encapsulating Vitamin E for thermal and hydrolysis degradation study

2020 ◽  
Vol 16 (3) ◽  
pp. 277-280
Author(s):  
Khairun Nisa Abdul Rahman ◽  
Vicit Rizal Eh Suk ◽  
Khalisanni Khalid ◽  
Nurhazirah Mohd Ihsan ◽  
Zainurin Md Dom ◽  
...  
Keyword(s):  
Particle Size ◽  
Vitamin E ◽  
Encapsulation Efficiency ◽  
Low Cost ◽  
Bioactive Compound ◽  
Small Particle Size ◽  
Degradation Study ◽  
Oil In Water ◽  
The Mean ◽  
Vitamin E Homologs

Vitamin E is widely used for medicinal and cosmeceuticals purposes. However, it is easy to degrade by the environment. In this study, the degradation of Gold Tri.E™ was studied and determined. Gold Tri.E™ is a mixture of Vitamin E homologs (tocotrienol and tocopherol) extracted from palm oil (Elais Guineensis). A nanocarrier system has been optimized to encapsulate Gold Tri.E™ from degrading and increasing its stability as a bioactive compound. An oil-in-water (o/w) microemulsion was formulated and optimized as the best carrier to encapsulate Gold Tri.E™ with the mean particle size of 32.60±3.60 nm and 99.99±0.01% encapsulation efficiency (EE). Degradation of the Gold Tri.E™ in o/w microemulsion was significantly reduced as compared to the bare Gold Tri.ETM. This suggested that the system could protect Gold Tri.E™ from thermal and hydrolysis degradation. Thus, the ease of preparation, low-cost production, and small particle size obtained when Gold Tri.E™ encapsulated in this system give promising drug delivery system to encapsulate, protect, and increase the shelf life of Gold Tri.E™.

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