Analysis of W1/O/W2 double emulsions with CLSM: Statistical image processing for droplet size distribution

Schuster, Sandy; Bernewitz, Richard; Guthausen, Gisela; Zapp, Jascha; Greiner, Alexandra M.; Köhler, Karsten; Schuchmann, Heike P.

doi:10.1016/j.ces.2012.06.059

Cited by 45 publications

(23 citation statements)

References 20 publications

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“…The resulting emulsions had the following mass proportions: 25/75, 33/67 and 40/60 aqueous and oily phase, respectively. Then, they were cooled to 4°C for 1 h to ensure complete gelation of the dispersed aqueous phase (W 1 ) (Schuster et al, 2012). Prior to the second homogenisation step, the temperature was slowly raised to 26°C to improve the emulsification efficiency (Sapei et al, 2012).…”

Section: Preparation Of the Emulsionsmentioning

confidence: 99%

Double emulsions (W/O/W): physical characteristics and perceived intensity of salty taste

Paula

Oliveira

Teixeira

et al. 2017

Int J of Food Sci Tech

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Summary This study addressed the correlation between physical characteristics of double emulsions and sensory perception, as the microstructure of these systems may provide the mechanism to understanding the initial cause of the altered salty taste. Thus, double emulsions (W/O/W) were prepared using different volumes of the internal aqueous phase while maintaining the same fat and sodium contents in the evaluated systems. Polyglycerol polyricinoleate (PGPR) and tween 80 were used as hydrophobic and hydrophilic emulsifiers, respectively. After preparation, the samples were stored at 25 °C for 4 days and submitted to analysis of optical microscopy, distribution and polydispersity of the oil droplets size, electrical conductivity, rheological behaviour and sensorial analysis. It was found that the use of different emulsifier concentrations (PGPR) did not influence the physical characteristics of the emulsions with the same formulation, but emulsions with different internal aqueous phase concentrations presented different results. These distinct characteristics may have influenced sensorial perception, as the emulsion with higher internal phase concentration was considered saltier. Thus, it can be concluded that structural differences of the double emulsions can be used to decrease the sodium contents without perceivable changes in salty taste.

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Section: Preparation Of the Emulsionsmentioning

confidence: 99%

Double emulsions (W/O/W): physical characteristics and perceived intensity of salty taste

Paula

Oliveira

Teixeira

et al. 2017

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

“…The most commonly used analytical instruments to characterize emulsion microstructure are based on microscopy, for example, optical microscopy, confocal laser scanning microscopy, scanning electron microscopy, or transmission electron microscopy (Chung et al, 2013b;Mao and McClements, 2012;McClements, 2005;Schuster et al, 2012;Tippetts et al, 2013). Consequently, it is important to determine the microstructure of emulsion-based food systems.…”

Section: Food Microstructure Analysismentioning

confidence: 99%

Structure and texture development of food-emulsion products

Chung

McClements

2015

Modifying Food Texture

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“…Quantifying effects with microscopy is often challenging. Quantitative size determination requires a minimum of 2000 droplets, with 9000 being recommended for statistically reliable values [32]. A loss of internal water droplets is easily recognizable in a microscopic image.…”

Section: Microscopymentioning

confidence: 99%

“…Schuster et al [32] described confocal laser scanning microscopy as a technique to measure the DSD of the inner water droplets after the production of the double emulsion and over time. Similar to the measurements with a marker substance, a dye is necessary, which is potentially changing the emulsion behavior [32,42].…”

Section: Droplet Size Distribution Of the Inner Emulsionmentioning

confidence: 99%

Evaluating the Stability of Double Emulsions—A Review of the Measurement Techniques for the Systematic Investigation of Instability Mechanisms

Leister

Karbstein

2020

Colloids and Interfaces

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Double emulsions are very promising for various applications in pharmaceutics, cosmetics, and food. Despite lots of published research, only a few products have successfully been marketed due to immense stability problems. This review describes approaches on how to characterize the stability of double emulsions. The measurement methods are used to investigate the influence of the ingredients or the process on the stability, as well as of the environmental conditions during storage. The described techniques are applied either to double emulsions themselves or to model systems. The presented analysis methods are based on microscopy, rheology, light scattering, marker detection, and differential scanning calorimetry. Many methods for the characterization of double emulsions focus only on the release of the inner water phase or of a marker encapsulated therein. Analysis methods for a specific application rarely give information on the actual mechanism, leading to double emulsion breakage. In contrast, model systems such as simple emulsions, microfluidic emulsions, or single-drop experiments allow for a systematic investigation of diffusion and coalescence between the individual phases. They also give information on the order of magnitude in which they contribute to the failure of the overall system. This review gives an overview of various methods for the characterization of double emulsion stability, describing the underlying assumptions and the information gained. With this review, we intend to assist in the development of stable double emulsion-based products.

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Analysis of W1/O/W2 double emulsions with CLSM: Statistical image processing for droplet size distribution

Cited by 45 publications

References 20 publications

Double emulsions (W/O/W): physical characteristics and perceived intensity of salty taste

Double emulsions (W/O/W): physical characteristics and perceived intensity of salty taste

Structure and texture development of food-emulsion products

Evaluating the Stability of Double Emulsions—A Review of the Measurement Techniques for the Systematic Investigation of Instability Mechanisms

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