Preparation of a Water-in-oil-in-water (W/O/W) Type Microcapsules by a Single-droplet-drying Method and Change in Encapsulation Efficiency of a Hydrophilic Substance during Storage

Adachi, Shuji; Imaoka, Hanaho; Hasegawa, Yuri; Matsuno, Ryuichi

doi:10.1271/bbb.67.1376

Cited by 22 publications

(5 citation statements)

References 9 publications

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“…The encapsulation efficiency of the dye in a W/O/W emulsion was defined as the percentage of the water‐soluble dye retained within the inner aqueous phase droplets following the homogenization of the W/O emulsion with aqueous phase. Initially, we therefore prepared a standard curve of fluorescence intensity versus PTSA concentration (Tokgoz and others 1996; Adachi and others 2003). A stock dye solution was prepared by dissolving 0.01% (w/v) PTSA in buffer solution (5 mM phosphate, pH 7).…”

Section: Methodsmentioning

confidence: 99%

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

Mun¹,

Choi²,

Rho³

et al. 2010

Journal of Food Science

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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.

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Section: Methodsmentioning

confidence: 99%

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

Mun¹,

Choi²,

Rho³

et al. 2010

Journal of Food Science

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“…The “yield” of a W/O/W emulsion was defined as the percentage of water-soluble dye retained within the inner aqueous phase droplets following the homogenization of the W/O emulsion with aqueous phase. Initially, we therefore prepared a standard curve of absorbance versus dye concentration for the water-soluble fluorescent dye used in this study: 1,3,6,8-pyrenetetrasulfonic acid tetrasodium salt (PTSA) ( , ). A stock dye solution was prepared by dissolving 0.01% (w/v) PTSA in buffer solution (5 mM phosphate, 100 mM NaCl, pH 7).…”

Section: Methodsmentioning

confidence: 99%

Preparation and Characterization of Water/Oil and Water/Oil/Water Emulsions Containing Biopolymer-Gelled Water Droplets

Surh

Vladisavljević

Mun

et al. 2006

J. Agric. Food Chem.

157

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The purpose of this study was to create water-in-oil (W/O) and water-in-oil-in-water (W/O/W) emulsions containing gelled internal water droplets. Twenty weight percent W/O emulsions stabilized by a nonionic surfactant (6.4 wt % polyglycerol polyricinoleate, PGPR) were prepared that contained either 0 or 15 wt % whey protein isolate (WPI) in the aqueous phase, with the WPI-containing emulsions being either unheated or heated (80 degrees C for 20 min) to gel the protein. Optical microscopy and sedimentation tests did not indicate any significant changes in droplet characteristics of the W/O emulsions depending on WPI content (0 or 15%), shearing (0-7 min at constant shear), thermal processing (30-90 degrees C for 30 min), or storage at room temperature (up to 3 weeks). W/O/W emulsions were produced by homogenizing the W/O emulsions with an aqueous Tween 20 solution using either a membrane homogenizer (MH) or a high-pressure valve homogenizer (HPVH). For the MH the mean oil droplet size decreased with increasing number of passes, whereas for the HPVH it decreased with increasing number of passes and increasing homogenization pressure. The HPVH produced smaller droplets than the MH, but the MH produced a narrower particle size distribution. All W/O/W emulsions had a high retention of water droplets (>95%) within the larger oil droplets after homogenization. This study shows that W/O/W emulsions containing oil droplets with gelled water droplets inside can be produced by using MH or HPVH.

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“…We prepared a W/O/W emulsion containing an edible polymer in the outer aqueous phase [3], and the emulsion was hot-air-or freeze-dried by a single-droplet-drying method [4] to produce a microcapsule. The hot-air-dried microcapsules were generally more stable than the freeze-dried microcapsules [5].…”

Section: Introductionmentioning

confidence: 90%

“…The fraction of PTSA retained within the inner aqueous phase, called the encapsulation efficiency b, was calculated by Eq. (1) due to the very small partition coefficient of PTSA between the aqueous and oil phases [5].…”

Section: Stability Of the W/o/w Emulsionmentioning

confidence: 99%

Preparation of microcapsules of W/O/W emulsions containing a polysaccharide in the outer aqueous phase by spray‐drying

Adachi

Imaoka

Ashida

et al. 2004

Euro J Lipid Sci & Tech

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A water-in-oil-in-water (W/O/W) multiple emulsion containing a hydrophilic substance, 1,3,6,8-pyrenetetrasulfonic acid tetrasodium salt (PTSA), and a wall material in its inner and outer aqueous phases, respectively, was prepared by a two-step emulsification using a rotor/stator homogenizer, and was further homogenized with a high-pressure homogenizer. Maltodextrin or gum arabic were used as wall materials, and olive oil was used as the oily phase. The high encapsulation efficiency for PTSA (.0.9) was realized. The emulsion was spray-dried to produce microcapsules of W/O/W type. The efficiencies of the microcapsules prepared with maltodextrin and gum arabic were 0.82 and 0.67, respectively. Stability of the microcapsules was examined at 37 7C and 12%, 33% and 75% relative humidity. Microcapsules prepared with maltodextrin were more stable than those prepared with gum arabic.

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Preparation of a Water-in-oil-in-water (W/O/W) Type Microcapsules by a Single-droplet-drying Method and Change in Encapsulation Efficiency of a Hydrophilic Substance during Storage

Cited by 22 publications

References 9 publications

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

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

Preparation and Characterization of Water/Oil and Water/Oil/Water Emulsions Containing Biopolymer-Gelled Water Droplets

Preparation of microcapsules of W/O/W emulsions containing a polysaccharide in the outer aqueous phase by spray‐drying

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