2016
DOI: 10.3390/bios6020013
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Infrared Spectroscopy of Bilberry Extract Water-in-Oil Emulsions: Sensing the Water-Oil Interface

Abstract: Water-in-oil (w/o) emulsions are of great interest in many areas of the life sciences, including food technology, bioprocess engineering, and pharmaceuticals. Such emulsions are complex multi-component systems and the molecular mechanisms which lead to a stable emulsion are yet to be fully understood. In this work, attenuated total reflection (ATR) infrared (IR) spectroscopy is applied to a series of w/o emulsions of an aqueous anthocyanin-rich bilberry extract dispersed in a medium chain triglyceride (MCT) oi… Show more

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Cited by 25 publications
(24 citation statements)
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“…This supports that these OH groups are not participating in any intermolecular interaction. The band at 3417 cm −1 is close to the wavenumber observed for asymmetrically hydrogen‐bonded water molecules ,. This strongly corroborates our hypothesis that each OH group in C 2 OHmimPic is involved in two hydrogen bonding interactions.…”
Section: Resultssupporting
confidence: 88%
“…This supports that these OH groups are not participating in any intermolecular interaction. The band at 3417 cm −1 is close to the wavenumber observed for asymmetrically hydrogen‐bonded water molecules ,. This strongly corroborates our hypothesis that each OH group in C 2 OHmimPic is involved in two hydrogen bonding interactions.…”
Section: Resultssupporting
confidence: 88%
“…The wide band of peaks in the range of 3600-3000 cm -1 indicates the presence of stretching vibrations of the O-H polysaccharide bonds, whereas the peak at 2900 cm -1 is attributed to the tensile vibrations of the C-H bonds of the polysaccharide (Hospodarova et al 2018). The peak in the range of 1640-1650 cm -1 indicates the presence of water (H 2 O molecules) in material structure (Kiefer et al 2016). Peaks at 1429, 1380, and 1318 cm -1 are indicative of successive wagging in the plane, stretching and bending of the C-H bond.…”
Section: Resultsmentioning
confidence: 99%
“…The emulsifier composition (v/v) was S80/T80 at 54/46 (HLB 9.2) and 80/20 ratios (HLB 6.4), and S85/T80 at 80/20 ratio (HLB 4.4), coded as S80/T80 54/46, S80/T80 80/20 and S85/T80 80/20, respectively. The chosen HLB range (4)(5)(6)(7)(8)(9), which in the classical HLB scale covers W/O and wettability agents, was chosen to be further experimentally validated as effective stabilizers for W/O systems. The used content of emulsifier was 6% (total emulsion-basis, v/v (%)).…”
Section: Systematic Study and Base Emulsion Selectionmentioning
confidence: 99%
“…Water-in-oil (W/O) emulsions consist of an aqueous phase dispersed, in the form of small droplets, into a continuous oil phase [3,4]. W/O emulsions have high potential for cosmetic, pharmaceutical, agricultural, and food industries [3,[5][6][7]. For example, this type of emulsion can be used for the encapsulation of medicines, immobilizing enzymes, and loading protein drugs [5,8,9].…”
Section: Introductionmentioning
confidence: 99%