Evaluating the Creaming of an Emulsion via Mass Spectrometry and UV–Vis Spectrophotometry

Shinoda, Ryo; Uchimura, Tomohiro

doi:10.1021/acsomega.8b02283

Cited by 18 publications

(16 citation statements)

References 37 publications

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“…These techniques offer information of the changes in concentration and turbidity, respectively, and we reported the differences between the two time profiles. 30 Although a highly turbid emulsion cannot be measured using UV–vis, REMPI-TOFMS is applicable even to such an emulsion. Therefore, this technique is a novel analytical method that could be used to evaluate the stability of an emulsion.…”

Section: Introductionmentioning

confidence: 99%

Using Resonance-Enhanced Multiphoton Ionization Time-of-Flight Mass Spectrometry to Quantitatively Analyze the Creaming of an Emulsion

et al. 2019

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In this study, we used a quantitative analytical method to indicate creaming behavior in an emulsion. An oil-in-water emulsion was directly measured by resonance-enhanced multiphoton ionization time-of-flight mass spectrometry, and the time profiles of the peak areas of an oil component, styrene, were obtained at heights of 1, 2, and 3 cm from the bottom of a sample that had a height of 4 cm. All time profiles roughly indicated that the signal intensity increased once, then decreased, and finally settled. Moreover, we proposed a fitting equation for the time profiles by subtracting two sigmoid functions, whereby the degree of the signal increases at the initial stage, the degree of the signal decreases after the increase, and the times for continuing the higher signal intensities were all longer as the monitoring positions were raised. This method would surely provide useful information about emulsions that undergo creaming behavior.

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Section: Introductionmentioning

confidence: 99%

Using Resonance-Enhanced Multiphoton Ionization Time-of-Flight Mass Spectrometry to Quantitatively Analyze the Creaming of an Emulsion

et al. 2019

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“…Further information was obtained after the analysis of the visible light spectra of the emulsions, which are presented in Figure 2 . The absorbance of the colloidal systems at wavelengths in the range of UV–Vis corresponded to the particle/droplet distribution and size [ 23 ]. Nevertheless, it is justified to analyse the whole spectrum for a wider perspective, which would help to avoid the potential interferences with other suspension components.…”

Section: Resultsmentioning

confidence: 99%

Aesculus hippocastanum L. as a Stabilizer in Hemp Seed Oil Nanoemulsions for Potential Biomedical and Food Applications

Jarzębski

Smułek

Siejak

et al. 2021

IJMS

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Nanoemulsion systems receive a significant amount of interest nowadays due to their promising potential in biomedicine and food technology. Using a two-step process, we produced a series of nanoemulsion systems with different concentrations of hemp seed oil (HSO) stabilized with Aesculus hippocastanum L. extract (AHE). Water and commercially-available low-concentrated hyaluronic acid (HA) were used as the liquid phase. Stability tests, including an emulsifying index (EI), and droplet size distribution tests performed by dynamic light scattering (DLS) proved the beneficial impact of AHE on the emulsion’s stability. After 7 days of storage, the EI for the water-based system was found to be around 100%, unlike the HA systems. The highest stability was achieved by an emulsion containing 5% HSO and 2 g/L AHE in water, as well as the HA solution. In order to obtain the detailed characteristics of the emulsions, UV-Vis and FTIR spectra were recorded, and the viscosity of the samples was determined. Finally, a visible microscopic analysis was used for the homogeneity evaluation of the samples, and was compared with the DLS results of the water system emulsion, which showed a desirable stability. The presented results demonstrate the possible use of oil emulsions based on a plant extract rich in saponins, such as AHE. Furthermore, it was found that the anti-inflammatory properties of AHE provide opportunities for the development of new emulsion formulations with health benefits.

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“…Until now, different behaviors were confirmed between the change in turbidity, which was monitored by transmittance measurement using UV-vis, and the change in the concentration of oil, which was measured via REMPI-TOFMS. 28 This is because turbidity depends on the number and size of small droplets, which is not necessarily directly proportional to the concentration of the oil. Very recently, using an O/W emulsion that is prone to creaming behavior, we demonstrated the differences in the time profiles of an oil component at different monitoring heights, and proposed a fit equation for the time profiles that would allow a quantitative evaluation of the creaming behavior.…”

Section: Introductionmentioning

confidence: 99%

Quantitative Evaluation of the Creaming of Emulsions via Resonance-Enhanced Multiphoton Ionization Time-of-Flight Mass Spectrometry

et al. 2021

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The creaming behavior of an oil-in-water (O/W) emulsion was quantitatively evaluated via resonance-enhanced multiphoton ionization time-of-flight mass spectrometry. Styrene O/W emulsions were prepared with initial styrene concentrations of 1 and 4 g/L, and the height at the center of the sample was monitored. A peak area of the molecular ion of styrene was set as the signal intensity, for which a time profile was constructed from a series of mass spectra. As a result, the averaged time profiles showed that the signal intensities increased once and then decreased with the onset of creaming. In addition, in order to fit an experimentally obtained time profile, a modified fit function was proposed. Based on the fit results, the ratios of the increases and decreases in signal intensities were different between the two emulsions-higher in the case of an O/W emulsion with a higher initial oil concentration. On the other hand, the duration of the enhancement of the signal intensity with the onset of creaming was independent of the initial oil concentration. The present method offers the possibility to quantitatively evaluate the creaming behavior of an emulsion without pretreatment, and, therefore, would be useful for confirming the stability and quality assurance of emulsions.

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Evaluating the Creaming of an Emulsion via Mass Spectrometry and UV–Vis Spectrophotometry

Cited by 18 publications

References 37 publications

Using Resonance-Enhanced Multiphoton Ionization Time-of-Flight Mass Spectrometry to Quantitatively Analyze the Creaming of an Emulsion

Using Resonance-Enhanced Multiphoton Ionization Time-of-Flight Mass Spectrometry to Quantitatively Analyze the Creaming of an Emulsion

Aesculus hippocastanum L. as a Stabilizer in Hemp Seed Oil Nanoemulsions for Potential Biomedical and Food Applications

Quantitative Evaluation of the Creaming of Emulsions via Resonance-Enhanced Multiphoton Ionization Time-of-Flight Mass Spectrometry

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