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

Abstract

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.

Double Emulsions Stabilized by Food Biopolymers

“…96,97 The presence of a hydrocolloid such as maltodextrin or gum arabic in the external aqueous phase is essential for a W/O/W emulsion that is to be converted into microcapsules by spray drying. 98 With sodium caseinate as the secondary emulsifying agent, high-pressure homogenization can produce fine W/ O/W emulsions (micrometre-sized outer droplets) and a relatively high yield. 88,89 This is illustrated by the experimental data in Figure 3 for W/O/W emulsions prepared with kerosene or soybean oil as oil phase and Span 80 or PGPR as primary emulsifier, respectively.…”

Characteristics, Stability, and Release of Peanut Sprout Extracts in Powdered Microcapsules by Spray Drying

“…Among the methods, spray drying is the most common, economical, and useful in a variety of food ingredients, such as flavor compounds, [15] avocado, [16] and polysaccharides. [17] Hence, those impediments in peanut sprout extract application can be partially overcome by spray-dry technology for high stability and protective oxidation. The characteristics of microencapsulation were previously studied from resveratrol encapsulation coated with yeast cell, [18] bayberry microencapsulation coated with ethyl cellulose, [19] and shrimp feedstuff coated with maltodextrin.…”

Encapsulation of oil in powder using spray drying and fluidised bed agglomeration

“…To improve the bioavailability of an hydrophilic functional component, it has been encapsulated into the inner aqueous phase of a W/O/W emulsion. The complex emulsion containing maltodextrin or acacia gum in the outer aqueous phase was spray dried to produce stable olive oil microcapsules (Adachi, Imaoka, Ashida, Maeda, & Matsuno, 2004).…”