Possible effects of complex internal structures on the apparent viscosity of multiple emulsions

Wang, Jingtao; Jing, Hefeng; Wang, Yan

doi:10.1016/j.ces.2015.02.013

Cited by 29 publications

(7 citation statements)

References 42 publications

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“…The viscosity of the W 1 /O/W 2 double emulsion stabilized by SPI was decreased with increasing shear rate, which indicated the emulsion had non-Newtonian fluid behavior at shear rates of 0.1–100 1/s. The results were consistent with the findings of Mahmood et al [ 37 ] and Wang et al [ 38 ]. However, it has been reported that double emulsions displayed Newtonian fluid behavior [ 39 ].…”

Section: Resultssupporting

confidence: 93%

Effect of In Vitro Digestion on Water-in-Oil-in-Water Emulsions Containing Anthocyanins from Grape Skin Powder

Yang

Xue

et al. 2018

Molecules

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The effects of in vitro batch digestion on water-in-oil-in-water (W/O/W) double emulsions encapsulated with anthocyanins (ACNs) from grape skin were investigated. The double emulsions exhibited the monomodal distribution (d = 686 ± 25 nm) showing relatively high encapsulation efficiency (87.74 ± 3.12%). After in vitro mouth digestion, the droplet size (d = 771 ± 26 nm) was significantly increased (p < 0.05). The double W1/O/W2 emulsions became a single W1/O emulsion due to proteolysis, which were coalesced together to form big particles with significant increases (p < 0.01) of average droplet sizes (d > 5 µm) after gastric digestion. During intestinal digestion, W1/O droplets were broken to give empty oil droplets and released ACNs in inner water phase, and the average droplet sizes (d < 260 nm) decreased significantly (p < 0.05). Our results indicated that ACNs were effectively protected by W/O/W double emulsions against in vitro mouth digestion and gastric, and were delivered in the simulated small intestine phase.

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Section: Resultssupporting

confidence: 93%

Effect of In Vitro Digestion on Water-in-Oil-in-Water Emulsions Containing Anthocyanins from Grape Skin Powder

Yang

Xue

et al. 2018

Molecules

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“…Lower viscosity of the continuous aqueous phase (WPI solution), such as may occur with rising temperature or upon WPI denaturation, would also promote droplet coalescence. As reported by Wang et al [ 52 ] and Pal [ 53 ], double emulsions are non-Newtonian fluids and behave as more dilute under high shear, which is similar to shear thinning. Lower viscosity of the WPI solution would also make it more difficult to break down the droplets [ 35 ].…”

Section: Resultsmentioning

confidence: 71%

Coencapsulation of Polyphenols and Anthocyanins from Blueberry Pomace by Double Emulsion Stabilized by Whey Proteins: Effect of Homogenization Parameters

et al. 2018

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Blueberry pomace is a rich source of high-value bioactive polyphenols with presumed health benefits. Their incorporation into functional foods and health-related products benefits from coencapsulation and protection of polyphenol-rich extracts in suitable carriers. This study aimed to create a water-in-oil-in-water (W1/O/W2) double emulsion system suitable for the coencapsulation of total phenolics (TP) and anthocyanins (TA) from a polyphenol-rich extract of blueberry pomace (W1). The effect of critical physical parameters for preparing stable double emulsions, namely homogenization pressure, stirring speed and time, was investigated by measuring the hydrodynamic diameter, size dispersity and zeta potential of the oil droplets, and the encapsulation efficiency of TP and TA. The oil droplets were negatively charged (negative zeta potential values), which was related to the pH and composition of W2 (whey protein isolate solution) and suggests stabilization by the charged whey proteins. Increasing W1/O/W2 microfluidization pressure from 50 to 200 MPa or homogenization speed from 6000 to 12,000 rpm significantly increased droplet diameter and zeta potential and decreased TA and TP encapsulation efficiency. Increasing W1/O/W2 homogenization time from 15 to 20 min also increased droplet diameter and zeta potential and lowered TA encapsulation efficiency, while TP encapsulation did not vary significantly. In contrast, increasing W1/O homogenization time from 5 to 10 min at 10,000 rpm markedly increased TA encapsulation efficiency and reduced droplet diameter and zeta potential. High coencapsulation rates of blueberry polyphenols and anthocyanins around 80% or greater were achieved when the oil droplets were relatively small (mean diameter < 400 nm), with low dispersity (<0.25) and a high negative surface charge (−40 mV or less). These characteristics were obtained by homogenizing for 10 min at 10,000 rpm (W1/O), then 6000 rpm for 15 min, followed by microfluidization at 50 MPa.

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“…As the shear rate is increased, the viscosities of the different W/O/W emulsions decreased at rst and then stabilized at a certain value. As reported by Wang Jing, 29 double emulsions are non-Newtonian uids due to their complex rheological behaviors. They are more dilute under a higher shear than under a lower shear, which is similar to the so-called shear thinning.…”

Section: Resultsmentioning

confidence: 94%

Formulation of water-in-oil-in-water (W/O/W) emulsions containing trans-resveratrol

et al. 2017

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Possible effects of complex internal structures on the apparent viscosity of multiple emulsions

Cited by 29 publications

References 42 publications

Effect of In Vitro Digestion on Water-in-Oil-in-Water Emulsions Containing Anthocyanins from Grape Skin Powder

Effect of In Vitro Digestion on Water-in-Oil-in-Water Emulsions Containing Anthocyanins from Grape Skin Powder

Coencapsulation of Polyphenols and Anthocyanins from Blueberry Pomace by Double Emulsion Stabilized by Whey Proteins: Effect of Homogenization Parameters

Formulation of water-in-oil-in-water (W/O/W) emulsions containing trans-resveratrol

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