Preparation and Characterization of Water/Oil/Water Emulsions Stabilized by Polyglycerol Polyricinoleate and Whey Protein Isolate

Abstract

In this study we tried to prepare stable water-in-oil-in-water (W/O/W) emulsions using polyglycerol polyricinoleate (PGPR) as a hydrophobic emulsifier and whey protein isolate (WPI) as a hydrophilic emulsifier. At first, water-in-oil (W/O) emulsions was prepared, and then 40 wt% of this W/O emulsion was homogenized with 60 wt% aqueous solution of different WPI contents (2, 4, and 6 wt% WPI) using a high-pressure homogenizer (14 and 22 MPa) to produce W/O/W emulsions. The mean size of final W/O/W droplets ranged from 3.3 to 9.9 microm in diameter depending on the concentrations of PGPR and WPI. It was shown that most of the W/O/W droplets were small (<5 microm) in size but a small population of large oil droplets (d > 20 microm) was also occasionally observed. W/O/W emulsions prepared at the homogenization pressure of 22 MPa had a larger mean droplet size than that prepared at 14 MPa, and showed a microstructure consisting of mainly approximately 6 to 7-microm droplets. When a water-soluble dye PTSA as a model ingredient was loaded in the inner water phase, all W/O/W emulsions showed a high encapsulation efficiency of the dye (>90%) in the inner water phase. Even after 2 wk of storage, >90% of the encapsulated dye still remained in the inner water phase; however, severe droplet aggregation was observed at relatively high PGPR and WPI concentrations.

Preparation and impact of multiple (water-in-oil-in-water) emulsions in meat systems

“…2) and a smaller (P < 0.05) mean droplet size (Table 3) than the emulsion formulated with WP. Mun et al (2010) reported that the mean size of W 1 /O/W 2 emulsions prepared with different concentrations of PGPR and whey protein isolate ranged from 3.3 to 9.9 lm, similar to this experiment.…”

“…Monomodal (Choi et al, 2009;Mun et al, 2010), bimodal (Hemar et al, 2010;O'Reagan and Mulvihill, 2009;Su et al, 2006) or even trimodal (Surh et al, 2007) particle size distributions have been reported in double emulsions. However, bimodal distribution occurs most characteristically when caseinate is used as a hydrophilic emulsifier (Hemar et al, 2010;O'Reagan and Mulvihill, 2009;Su et al, 2006).…”

“…Multiple emulsions were divided into two parts. One part was used for characterisation of the emulsions; for this, 10 ml aliquots of The composition and conditions of formation of multiples emulsions were previously established in our laboratory based on the methodology described by Su, Flanagan, Hemar, and Singh (2006) and Mun et al (2010).…”

Sustained release of isoniazid from polylactide microspheres prepared using solid/oil drug loading method for tuberculosis treatment

“…However, microspheres prepared using the W/O/W method (Gallarate et al, 2009;Liu et al, 2006;Mun et al, 2010;Yin et al, 2006) have two major problems: a low drug loading efficiency and burst release behavior (Freiberg et al, 2004;Huang and Brazel, 2001;Park et al, 1992a, b;Wang et al, 1991).…”

Double Emulsions Stabilized by Food Biopolymers

“…34,[84][85][86] The use of a 'bioemulsifier' to prepare W/O/W emulsions by the two-step procedure was reported more than 30 years ago. 87 In the intervening period, various different types of food protein emulsifiers have been employed in the stabilization of double emulsions, including sodium caseinate, 53,64,68,69,72,73,[88][89][90] gelatin, 66,91 BSA 63 and whey protein isolate 92 and also some hydrocolloid emulsifiers such as gum arabic 71,93 and hydrophobically modified starch. 30 Attempts have also been made to stabilize the outer droplets of double emulsions with various soluble polysaccharides 84,85,94,95 acting as thickening/gelling agentsProtein concentration (wt%) Yield (%) pectin, carrageenan, alginate, xanthan, gellan, locust bean gum and carboxymethylcellulose-and also using colloidal particles of microcrystalline cellulose.…”