Structure of and diffusion in O/W/O double emulsions by CLSM and NMR–comparison with W/O/W

Bernewitz, Richard; Schmidt, U.; Schuchmann, Heike P.; Guthausen, Gisela

doi:10.1016/j.colsurfa.2014.01.002

Cited by 41 publications

(26 citation statements)

References 34 publications

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“…In contrast, Aditya and others () combined the Ultra‐Turrax homogenization (2000 rpm, 4 min) with a sonication treatment (20 kHz, 2 min). For O/W/O emulsion preparation, Bernewitz and others () followed a more gentle approach with a propeller stirrer operating at 150 rpm for 2 min to disperse the primary O1/W emulsion into the O2 phase.…”

Section: Preparation Of Double Emulsionsmentioning

confidence: 99%

“…Confocal laser scanning microscopy is the routine imaging technique used by recent investigators. Studies of confocal imaging have been reported with the fluorescent marker Nile Red in the oil phase (Liao and others ; Akhtar and others ; Aditya and others ; Zhang and others ; Leong and others ), with fluorescein in the aqueous phase (Liao and others ; Bernewitz and others ), and with Nile Blue to label the protein in O/W/O emulsions (O'Dwyer and others , ). Two other optical microscopic techniques that have been used to characterize DE microstructure are polarization microscopy (Eslami and others ) and phase‐contrast microscopy (Bonnet and others ).…”

Section: Experimental Characterization Of Double Emulsionsmentioning

confidence: 99%

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Double Emulsions Relevant to Food Systems: Preparation, Stability, and Applications

Muschiolik¹,

Dickinson

2017

Comp Rev Food Sci Food Safe

306

190

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This review describes advances in the preparation of food-relevant double emulsions (DEs) of the waterin-oil-in-water (W/O/W) and oil-in-water-in-oil (O/W/O) types with emphasis on research published within the last decade. The information is assembled and critically evaluated according to the following aspects: the food application area, the range of encapsulated components and emulsion composition, the emulsification preparation methods, the balancing of the osmotic pressure, the stabilization by increased viscosity or gelation, the role of protein-polysaccharide interactions, and the techniques used to estimate DE yield and emulsification efficiency. Particular focus is directed toward the control of encapsulation and release behavior, including strategies that have been employed to improve the retention ability of the inner phase droplets by modifying the outer oil-water interface through mixed ingredient interactions, Pickering stabilization by particles, and biopolymer gelation. We also briefly consider the incorporation of DEs into dried microcapsules and the stability of W/O/W emulsions during eating and digestion. It would appear that 2 outstanding issues are currently preventing full realization of the potential of DEs in food applications: (i) the lack of availability of large-scale production equipment to ensure efficient nondestructive 2nd-stage emulsification, and (ii) the limited range of food-grade ingredients available to successfully replace polyglycerol polyricinoleate as the primary emulsifier in W/O/W formulations.

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Section: Preparation Of Double Emulsionsmentioning

confidence: 99%

Section: Experimental Characterization Of Double Emulsionsmentioning

confidence: 99%

Double Emulsions Relevant to Food Systems: Preparation, Stability, and Applications

Muschiolik¹,

Dickinson

2017

Comp Rev Food Sci Food Safe

306

190

View full text Add to dashboard Cite

show abstract

“…Schuster et al [32] described confocal laser scanning microscopy as a technique to measure the DSD of the inner water droplets after the production of the double emulsion and over time. Similar to the measurements with a marker substance, a dye is necessary, which is potentially changing the emulsion behavior [32,42].…”

Section: Droplet Size Distribution Of the Inner Emulsionmentioning

confidence: 99%

Evaluating the Stability of Double Emulsions—A Review of the Measurement Techniques for the Systematic Investigation of Instability Mechanisms

Leister

Karbstein

2020

Colloids and Interfaces

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Double emulsions are very promising for various applications in pharmaceutics, cosmetics, and food. Despite lots of published research, only a few products have successfully been marketed due to immense stability problems. This review describes approaches on how to characterize the stability of double emulsions. The measurement methods are used to investigate the influence of the ingredients or the process on the stability, as well as of the environmental conditions during storage. The described techniques are applied either to double emulsions themselves or to model systems. The presented analysis methods are based on microscopy, rheology, light scattering, marker detection, and differential scanning calorimetry. Many methods for the characterization of double emulsions focus only on the release of the inner water phase or of a marker encapsulated therein. Analysis methods for a specific application rarely give information on the actual mechanism, leading to double emulsion breakage. In contrast, model systems such as simple emulsions, microfluidic emulsions, or single-drop experiments allow for a systematic investigation of diffusion and coalescence between the individual phases. They also give information on the order of magnitude in which they contribute to the failure of the overall system. This review gives an overview of various methods for the characterization of double emulsion stability, describing the underlying assumptions and the information gained. With this review, we intend to assist in the development of stable double emulsion-based products.

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“…More attention is paid to the NMR method as a nondestructive technology and its potential for investigating the physical or biological properties of agricultural and food products. The use of NMR imaging to study food structure has been discussed using fish, meat (Han et al 2014), milk, and emulsion samples (Haiduc et al 2007, Bernewitz et al 2014, Ling et al 2014. Most studies have focused on the water content of agricultural products, such as water distribution in soaked and cooked soybean seeds (Hong et al 2009) or water absorbed by navy beans during cooking (Zhang & McCarthy 2013).…”

Section: Nuclear Magnetic Resonance Imagingmentioning

confidence: 99%

Agricultural Product Authenticity and Geographical Origin Traceability

Zhao

Nakano

2018

JARQ

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As the security of agricultural products has become a serious issue faced by people worldwide in recent decades, measures for an effective supervision system for agricultural product quality and safety are continuously being developed. In such a system, the assessment of agricultural product authenticity and geographical origin traceability could play a very important role. Recently, researchers have been focusing on some successful techniques, including the stable isotopic technique, compositional analysis technique, spectroscopic technique, and sensor technology. The benefits from advances made in spectroscopy and imaging technology have facilitated the development of imaging spectrometry techniques that offer such advantages as being nondestructive, rapid, and requiring minimal to no sample preparation. This paper discusses several nondestructive technologies used for the assessment of agricultural product authenticity and geographical origin traceability, with a special focus on the nondestructive technology of imaging using an electromagnetic spectrum for agricultural product safety and quality. It specifically discusses the technology of ultraviolet imaging, hyperspectral imaging, fluorescence spectrometry, nuclear magnetic resonance, and terahertz spectroscopy according to different wavelengths and frequency of this electromagnetic spectrum. Although the application of nondestructive measurements performed using the electromagnetic spectrum for identifying agricultural product authenticity and geographical origin traceability is increasing along with advanced technology and lower equipment costs, the accuracy of such measurements must still be improved and the advantages in practical applications need to be determined.

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Structure of and diffusion in O/W/O double emulsions by CLSM and NMR–comparison with W/O/W

Cited by 41 publications

References 34 publications

Double Emulsions Relevant to Food Systems: Preparation, Stability, and Applications

Double Emulsions Relevant to Food Systems: Preparation, Stability, and Applications

Evaluating the Stability of Double Emulsions—A Review of the Measurement Techniques for the Systematic Investigation of Instability Mechanisms

Agricultural Product Authenticity and Geographical Origin Traceability

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