Coalescence of Protein-Stabilized Emulsions in a High-Pressure Homogenizer

Mohan, Shashi; Narsimhan, Ganesan

doi:10.1006/jcis.1997.5012

Cited by 84 publications

(64 citation statements)

References 17 publications

(21 reference statements)

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“…It has also been reported that greater protein concentrations result in larger electrostatic repulsive forces between colliding droplets. 43 It was observed that the Ke of β-lg-stabilized nanoemulsions was not affected markedly by β-lg concentration, likely due to greater surface charge of β-lg relative to SPI and WPI. In fact, the Ke value of nanoemulsions prepared using the lowest concentration of β-lg (1%) was not greater than the corresponding values for WPI and SPI at the highest concentration (8%), highlighting the potent stabilizing effect of β-lg.…”

Section: Resultsmentioning

confidence: 97%

Food protein-stabilized nanoemulsions as potential delivery systems for poorly water-soluble drugs: preparation, in vitro characterization, and pharmacokinetics in rats

He¹,

Tan²,

Tian³

et al. 2011

IJN

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Nanoemulsions stabilized by traditional emulsifiers raise toxicological concerns for long-term treatment. The present work investigates the potential of food proteins as safer stabilizers for nanoemulsions to deliver hydrophobic drugs. Nanoemulsions stabilized by food proteins (soybean protein isolate, whey protein isolate, β-lactoglobulin) were prepared by high-pressure homogenization. The toxicity of the nanoemulsions was tested in Caco-2 cells using the 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazoliumbromide viability assay. In vivo absorption in rats was also evaluated. Food protein-stabilized nanoemulsions, with small particle size and good size distribution, exhibited better stability and biocompatibility compared with nanoemulsions stabilized by traditional emulsifiers. Moreover, β-lactoglobulin had a better emulsifying capacity and biocompatibility than the other two food proteins. The pancreatic degradation of the proteins accelerated drug release. It is concluded that an oil/water nanoemulsion system with good biocompatibility can be prepared by using food proteins as emulsifiers, allowing better and more rapid absorption of lipophilic drugs.

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Section: Resultsmentioning

confidence: 97%

Food protein-stabilized nanoemulsions as potential delivery systems for poorly water-soluble drugs: preparation, in vitro characterization, and pharmacokinetics in rats

He¹,

Tan²,

Tian³

et al. 2011

IJN

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“…4 . In reality, however, the coalescence between drops always proceeds to some extent during homogenization, and the emulsion size may be infl uenced by the drop-drop interactions even if the emulsifiers can be promptly adsorbed at the interface to form a protective barrier 23 .…”

Section: Discussionmentioning

confidence: 99%

The Coalescence Stability of Protein-stabilized Emulsions Estimated by Analytical Photo-centrifugation

2011

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“…S is equal to gradP 3/2 w 1/2 / 3/2 in a high pressure homogenizer, gradP being the pressure gradient and w being the channel width. 35 With the instrument used, 36 We could not make foams with the other devices at our disposal in the laboratory: bubbling gas (at most ten bubbles of millimetre radius produced per second) or in microfluidic devices (gas and liquid flow rates below 100ml/h , bubble sizes of the order of 100 m) for which the shear rates are below ̇ ~ 10 2 s -1 . This leads to F h ~ 10 -15 N for a particle of radius equal to 100 nm, i.e.…”

Section: Foam Propertiesmentioning

confidence: 99%

Aqueous foams stabilized solely by particles

et al. 2011

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Foams are dispersions of bubbles in liquids, often water. They are frequently stabilized by surfactant or polymer, but like Pickering emulsions, they can be also stabilized solely by particles. If the particles have a moderate hydrophobicity, the foams can be extremely stable (lifetimes of the order of years). Due to technical preparation difficulties, very few studies can be found in the literature to date. We will discuss the origin of these difficulties. We will also describe experiments using partially hydrophobic fumed silica particles, in which the foam properties were correlated with the properties of spread and adsorbed layers of these particles at the air-water interface. These combined experiments allowed us to define the conditions necessary to stop bubble disproportionation.

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Coalescence of Protein-Stabilized Emulsions in a High-Pressure Homogenizer

Cited by 84 publications

References 17 publications

Food protein-stabilized nanoemulsions as potential delivery systems for poorly water-soluble drugs: preparation, in vitro characterization, and pharmacokinetics in rats

Food protein-stabilized nanoemulsions as potential delivery systems for poorly water-soluble drugs: preparation, in vitro characterization, and pharmacokinetics in rats

The Coalescence Stability of Protein-stabilized Emulsions Estimated by Analytical Photo-centrifugation

Aqueous foams stabilized solely by particles

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