Preparation and evaluation of water-in-soybean oil–in-water emulsions by repeated premix membrane emulsification method using cellulose acetate membrane

Muhamad, Ida Idayu; Quin, Chang Hui; Selvakumaran, Suguna

doi:10.1007/s13197-015-2107-6

Cited by 10 publications

(4 citation statements)

References 23 publications

(33 reference statements)

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“…However, conventional emulsification methods benefit from the large production scales which make them applicable in some industries such as food and cosmetic where the drop size uniformity is not critical [ 40 , 41 ]. Membrane emulsification provides an improved control over the shear resulting in the formation of double emulsions with moderate size polydispersity of 10%–20% and improved encapsulation efficiency [ 42 , 43 , 44 , 45 , 46 , 47 , 48 ]. Using this technique, however, it is not possible to control the number of inner droplets [ 49 , 50 ] and to encapsulate different types of inner droplets in the same outer drop [ 19 , 51 , 52 ].…”

Section: Introductionmentioning

confidence: 99%

Microfluidic Production of Multiple Emulsions

2017

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Microfluidic devices are promising tools for the production of monodispersed tuneable complex emulsions. This review highlights the advantages of microfluidics for the fabrication of emulsions and presents an overview of the microfluidic emulsification methods including two-step and single-step methods for the fabrication of high-order multiple emulsions (double, triple, quadruple and quintuple) and emulsions with multiple and/or multi-distinct inner cores. The microfluidic methods for the formation of multiple emulsion drops with ultra-thin middle phase, multi-compartment jets, and Janus and ternary drops composed of two or three distinct surface regions are also presented. Different configurations of microfluidic drop makers are covered, such as co-flow, T-junctions and flow focusing (both planar and three-dimensional (3D)). Furthermore, surface modifications of microfluidic channels and different modes of droplet generation are summarized. Non-confined microfluidic geometries used for buoyancy-driven drop generation and membrane integrated microfluidics are also discussed. The review includes parallelization and drop splitting strategies for scaling up microfluidic emulsification. The productivity of a single drop maker is typically <1 mL/h; thus, more than 1000 drop makers are needed to achieve commercially relevant droplet throughputs of >1 L/h, which requires combining drop makers into two-dimensional (2D) and 3D assemblies fed from a single set of inlet ports through a network of distribution and collection channels.

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Section: Introductionmentioning

confidence: 99%

Microfluidic Production of Multiple Emulsions

2017

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“…High PGPR concentration may reduce the initial size of water droplets and decreased mean droplet diameter that provides maximum stability to the multiple emulsions. [ 33 ] It also stabilizes the interfacial area by decreasing the rate of coalescence.…”

Section: Resultsmentioning

confidence: 99%

Emblicanin Rich Emblica officinalis Encapsulated Double Emulsion and its Antioxidant Stability during Storage

Chaudhary

Sabikhi

Hussain

et al. 2020

Euro J Lipid Sci & Tech

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Emblicanin rich water‐soluble extract of Emblica officinalis (EEO) is encapsulated in the inner phase of double emulsion (DE) by using emulsifiers in different phases at different concentrations. The effects of other variables like homogenization speed, salt and herbal concentration are also investigated on various phases of DE to obtain a stable matrix. Finally, optimized EEO encapsulated DE has 2% w/w NaCl and 50% w/w EEO in inner (W1) phase, 4% w/w polyglycerol polyricinoleate (PGPR) in middle oil‐phase and 2% w/w low‐methoxy‐pectin and reverse osmosis water in outer (W2) phase. Ultra‐Turrax high shear homogenizer is employed to prepare primary emulsion (W1/O) at 20 000 rpm and DE (W1/O in W2) at 12 000 rpm. The EEO encapsulated DE has been characterized for encapsulation efficiency (>90%), viscosity (0.715 ± 0.18 Pa s), sedimentation stability, zeta potential (−32.17 ±1.17 mV), and particle size. Light and confocal laser microscopy are used for elaborating the microscopic structure of EEO encapsulated DEs. DE has shown storage stability up to 42 days and protect antioxidant activities as compared to control (herbal extract was not encapsulated in the inner phase). The present study demonstrates that the optimized DE matrix can be used to protect the bioactive properties of EEO for its use in functional food formulation.

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“…The stability of emulsions is also significantly affected by emulsifier concentration [56]. While higher emulsifier concentrations generally result in more stable emulsions [57], there are instances where this may not be the case due to different inter-droplet interactions in various emulsion systems.…”

Section: Emulsion Formation and Stabilitymentioning

confidence: 99%

Critical Review of Techniques for Food Emulsion Characterization

Kupikowska-Stobba,

Domagała,

Kasprzak

2024

Applied Sciences

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Emulsions have garnered significant attention within a variety of industries, including pharmaceuticals, food production, and cosmetics. The importance of emulsions across these sectors is attributed to their versatility and unique properties, such as increased interfacial area and the ability to deliver compounds insoluble in water or to mask the flavor of unpalatable ingredients. A comprehensive and precise assessment of the physicochemical properties, structural features, and stability of emulsions is an indispensable phase in the pursuit of new formulations and the improvement of manufacturing protocols. The characterization of emulsions encompasses an array of methodologies designed to determine their attributes, such as droplet size, distribution, concentration, surface charge, and others. In this review, we explore the techniques most frequently used to characterize emulsions and critically assess the significance each method holds in understanding the behavior and predicting the stability of emulsions. We elucidate the basic principles of these methods while emphasizing what information can be gathered from them, and how to effectively interpret this information to optimize the properties of emulsions, crucial from the standpoints of food and other industries, such as long-term stability and easy processing.

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Preparation and evaluation of water-in-soybean oil–in-water emulsions by repeated premix membrane emulsification method using cellulose acetate membrane

Cited by 10 publications

References 23 publications

Microfluidic Production of Multiple Emulsions

Microfluidic Production of Multiple Emulsions

Emblicanin Rich Emblica officinalis Encapsulated Double Emulsion and its Antioxidant Stability during Storage

Critical Review of Techniques for Food Emulsion Characterization

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