Influence of the inner droplet fraction on the release rate profiles from multiple W/O/W emulsions

Herzi, Sameh; Essafi, Wafa; Bellagha, Sihem; Leal-Calderón, Fernando

doi:10.1016/j.colsurfa.2013.09.036

Cited by 37 publications

(22 citation statements)

References 32 publications

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“…The osmotic regulation of a W/O/W emulsion often involves the incorporation of a combination of simple sugars and salts—for instance, 0.1 M MgCl 2 in the W1 phase and 0.3 M lactose in the W2 phase (Bonnet and others , ; Herzi and others ) or 0.17 M NaCl in the W1 phase and different concentrations of glucose in the W2 phase (Pawlik and others ). Some investigators have opted to include NaCl in both aqueous phases (Giroux and others ), or glucose or salt in only the W2 phase (Kaimainen and others ; Schuch and others ).…”

Section: Preparation Of Double Emulsionsmentioning

confidence: 99%

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

Muschiolik¹,

Dickinson

2017

Comp Rev Food Sci Food Safe

306

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: Preparation Of Double Emulsionsmentioning

confidence: 99%

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

Muschiolik¹,

Dickinson

2017

Comp Rev Food Sci Food Safe

306

190

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“…Previous studies showed that numerous parameters determine the stability of W/O/W emulsions, including the emulsification method (Hemar et al 2010;Sugiura et al 2004;Surh et al 2007;Vandergraaf et al 2005), the droplet size distribution characteristics of both the W 1 /O droplets and the external O/W 2 droplets (Bonnet et al 2009(Bonnet et al , 2010aGarti 1997b;Weissa and Muschiolik 2007), the type and concentration of different emulsifiers (Chávez-Páez et al 2012;Garti 1997b;Jager-Lezer et al 1997;Kanouni et al 2002;Pays et al 2001Pays et al , 2002Schmidts et al 2010a, b), the phase volume fraction (Bonnet et al 2010a, b;Herzi et al 2014;Weissa and Muschiolik 2007), the osmotic pressure (Delample et al 2014;Garti and Aserin 1996;Guery et al 2009;Mezzenga et al 2004;Schmidts et al 2010a, b;Wen and Papadopoulos 2001), and the properties of oil phase (Bonnet et al 2009;Garti and Aserin 1996;Weiss et al 2005).…”

Section: Introductionmentioning

confidence: 99%

The effects of biomacromolecules on the physical stability of W/O/W emulsions

Chen

et al. 2017

J Food Sci Technol

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The effect of bovine serum albumin (BSA), whey protein isolate (WPI), whey protein hydrolysate (WPH), sodium caseinate (SC), carboxymethylcellulose sodium (CMC), fish gelatin (FG), high methoxyl apple pectin (HMAP), low methoxyl apple pectin (LMAP), gum Arabic (GA), ι-carrageenan (CGN), and hydroxypropyl chitosan (HPCTS) on physical stability of internal or external aqueous phase of water-in-oil-in-water (W/O/W) emulsions was evaluated. WPI and CGN in the internal aqueous phase, and GA, HPCTS, and CMC in the external phase reduced the size of emulsion droplets. BSA, WPI, SC, FG, CGN, and HPCTS improved the dilution stability of W/O/W emulsions, but HMAP had a negative effect. BSA, WPI, SC, FG, LMAP, GA, CGN, HPCTS, or CMC significantly improved the thermal stability of W/O/W emulsions. Results also indicated that the addition of CGN (1.0%), HMAP (1.0%), WPH (1.0%), or HPCTS (1.0%) in internal aqueous phase significantly increased the viscosity of emulsions, however, addition to the external aqueous phase had insignificant effects. A protein-knockout experiment confirmed that proteins as biomacromolecules, were the key factor in improving physical stability of emulsions.

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“…We hypothesize that the droplets that were only little affected by Mn 2+ influx were protected to a greater extent by the fat crystals and might be located more in the core of the W/O/W globule, whereas the droplets that were more prone to the Mn 2+ influx were less protected by being located closer to the external interface that reduces the travel distance for Mn 2+ ions. The Mn 2+ ‐ion transport might be credited to PGPR carrier transport along with the diffusion or permeation mechanism given the finite solubility of Mn 2+ in the oil phase as described for magnesium ions, chloride ions, and paramagnetic gadolinium complexes . For the sake of completeness, it has to be mentioned that the contribution of MnCl 2 to the external osmotic pressure (i.e., 3 kPa at 5°C) is very small (i.e., less than 1%) compared with the initial large osmotic pressures in both the internal and external aqueous phases.…”

Section: Resultsmentioning

confidence: 99%

“…Over the years, a lot of research has been conducted on W/O/W emulsion stability with special attention to diffusion‐driven molecular transport and to the unveiling of the underlying mechanisms governing this type of destabilization . Next to diffusion of single molecules, diffusion‐mediated transport has been described in literature .…”

Section: Introductionmentioning

confidence: 99%

Fat crystals: A tool to inhibit molecular transport in W/O/W double emulsions

Nelis

Declerck

Vermeir

et al. 2019

Magnetic Reson in Chemistry

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Water‐in‐oil‐in‐water (W/O/W) double emulsions are a promising technology for encapsulation applications of water soluble compounds with respect to functional food systems. Yet molecular transport through the oil phase is a well‐known problem for liquid oil‐based double emulsions. The influence of network crystallization in the oil phase of W/O/W globules was evaluated by NMR and laser light scattering experiments on both a liquid oil‐based double emulsion and a solid fat‐based double emulsion. Water transport was assessed by low‐resolution NMR diffusometry and by an osmotically induced swelling or shrinking experiment, whereas manganese ion permeation was followed by means of T2‐relaxometry. The solid fat‐based W/O/W globules contained a crystal network with about 80% solid fat. This W/O/W emulsion showed a reduced molecular water exchange and a slower manganese ion influx in the considered time frame, whereas its globule size remained stable under the applied osmotic gradients. The reduced permeability of the oil phase is assumed to be caused by the increased tortuosity of the diffusive path imposed by the crystal network. This solid network also provided mechanical strength to the W/O/W globules to counteract the applied osmotic forces.

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Influence of the inner droplet fraction on the release rate profiles from multiple W/O/W emulsions

Cited by 37 publications

References 32 publications

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

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

The effects of biomacromolecules on the physical stability of W/O/W emulsions

Fat crystals: A tool to inhibit molecular transport in W/O/W double emulsions

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