In line monitoring of the preparation of water-in-oil-in-water (W/O/W) type multiple emulsions via dielectric spectroscopy

Beer, Sebastian; Dobler, Dorota; Groß, Alexander; Ost, Martin; Elseberg, Christiane; Maeder, Ulf; Schmidts, Thomas; Keusgen, Michael; Fiebich, Martin; Runkel, Frank

doi:10.1016/j.ijpharm.2012.10.032

Cited by 12 publications

(8 citation statements)

References 13 publications

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“…Sensitive instrumental methods such as nuclear magnetic resonance (NMR), differential scanning calorimetry (DSC), and dielectric spectroscopy can be used to monitor changing emulsion properties in real time. For instance, dielectric spectroscopy provides a noninvasive in‐line technique to track time‐dependent changes in yield and to define the optimum end point of homogenization (Beer and others ). This particular methodology is not only applicable to a system of the W/O/W type, which exhibits Debye relaxation, but also to one of the O/W/O type, which exhibits both interfacial and Debye relaxation (Pal ).…”

Section: Experimental Characterization Of Double Emulsionsmentioning

confidence: 99%

Double Emulsions Relevant to Food Systems: Preparation, Stability, and Applications

Muschiolik¹,

Dickinson

2017

Comp Rev Food Sci Food Safe

294

190

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This review describes advances in the preparation of food-relevant double emulsions (DEs) of the waterin-oil-in-water (W/O/W) and oil-in-water-in-oil (O/W/O) types with emphasis on research published within the last decade. The information is assembled and critically evaluated according to the following aspects: the food application area, the range of encapsulated components and emulsion composition, the emulsification preparation methods, the balancing of the osmotic pressure, the stabilization by increased viscosity or gelation, the role of protein-polysaccharide interactions, and the techniques used to estimate DE yield and emulsification efficiency. Particular focus is directed toward the control of encapsulation and release behavior, including strategies that have been employed to improve the retention ability of the inner phase droplets by modifying the outer oil-water interface through mixed ingredient interactions, Pickering stabilization by particles, and biopolymer gelation. We also briefly consider the incorporation of DEs into dried microcapsules and the stability of W/O/W emulsions during eating and digestion. It would appear that 2 outstanding issues are currently preventing full realization of the potential of DEs in food applications: (i) the lack of availability of large-scale production equipment to ensure efficient nondestructive 2nd-stage emulsification, and (ii) the limited range of food-grade ingredients available to successfully replace polyglycerol polyricinoleate as the primary emulsifier in W/O/W formulations.

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Section: Experimental Characterization Of Double Emulsionsmentioning

confidence: 99%

Double Emulsions Relevant to Food Systems: Preparation, Stability, and Applications

Muschiolik¹,

Dickinson

2017

Comp Rev Food Sci Food Safe

294

190

View full text Add to dashboard Cite

show abstract

“…Especially for process analytics, a technical hurdle is often the high turbidity of typical pharmaceutical emulsions. Herein, the most suitable techniques to monitor changes during emulsion manufacturing would be rheological analysis, or other techniques that allow measurements at high turbidity, such as Raman spectroscopy, dielectric spectroscopy, ultrasound techniques, or diffusing wave spectroscopy (DWS) …”

Section: Introductionmentioning

confidence: 99%

Introducing Diffusing Wave Spectroscopy as a Process Analytical Tool for Pharmaceutical Emulsion Manufacturing

Reufer

Machado

Niederquell

et al. 2014

Journal of Pharmaceutical Sciences

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“…The dielectric permittivity was also shown to be related to the physical structure (droplet concentration and size) of emulsions (Beer et al, 2013). These properties can be measured using simple capacitive techniques and procedures such as those established for the assessment of water content in extra virgin olive oils .…”

Section: Introductionmentioning

confidence: 99%

Multi-analytical approach for monitoring the freezing process of a milkshake based product

Ragni

Berardinelli

Cevoli

et al. 2016

Journal of Food Engineering

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In line monitoring of the preparation of water-in-oil-in-water (W/O/W) type multiple emulsions via dielectric spectroscopy

Cited by 12 publications

References 13 publications

Double Emulsions Relevant to Food Systems: Preparation, Stability, and Applications

Double Emulsions Relevant to Food Systems: Preparation, Stability, and Applications

Introducing Diffusing Wave Spectroscopy as a Process Analytical Tool for Pharmaceutical Emulsion Manufacturing

Multi-analytical approach for monitoring the freezing process of a milkshake based product

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