Continuous preparation of O/W nano-emulsion by the treatment of a coarse emulsion under subcritical water conditions

Katagi, Seiko; Kimura, Yukitaka; Adachi, Shuji

doi:10.1016/j.lwt.2006.09.004

Cited by 17 publications

(9 citation statements)

References 10 publications

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“…When using a cationic surfactant CTAB as solution II, the diameter of the oil droplets was 230 nm for a CTAB concentration of 0.01 mM. Besides, the threshold in Figures 3 (a) and (b) was observed also as in our previous publication [6]. When the anionic surfactant SDS was used as solution II, the mean diameter of oil droplets was constant and independent of the SDS concentrations (Figure 3(c)).…”

Section: Effect Of Surfactants On the Preparation Of The Emulsionsupporting

confidence: 79%

“…It was likely that the threshold concentration for SDS was lower than the concentration range tested here. The threshold concentration is corresponded to the amount of the surfactant for monolayer coverage of the fine oil droplet [6]. It is therefore considered that SDS could effectively form the monolayer coverage layer on an oil droplet of decane, in contrast to Tween 20 and CTAB.…”

Section: Effect Of Surfactants On the Preparation Of The Emulsionmentioning

confidence: 99%

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Subcritical Water-Assisted Emulsification of Decane / Water: Influence of Surfactants

Shimanouchi

Tange

Kimura

2014

SERDJ

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A finely monodispersed oil-in-water (O/W) emulsion was obtained under high temperature and pressure conditions (240 o C and 10 MPa). A coarse emulsion stabilized by Tween 20 was prepared in advance from the decane / water system to be treated under the subcritical conditions. The treated coarse emulsion was thereafter mixed with the aqueous solution including surfactants to improve the monodispersity of the oil droplets. The subcritical condition could supply sufficient energy to produce finely dispersed oil droplets (~233 nm in diameter).

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Section: Effect Of Surfactants On the Preparation Of The Emulsionsupporting

confidence: 79%

Section: Effect Of Surfactants On the Preparation Of The Emulsionmentioning

confidence: 99%

Subcritical Water-Assisted Emulsification of Decane / Water: Influence of Surfactants

Shimanouchi

Tange

Kimura

2014

SERDJ

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“…The size of the oil droplets and their dispersity in general depend on the emulsification technique. Previously, the oil droplets in emulsions have been prepared by homogenizers, ultrasound homogenizers, rotor stator systems, microchannels [3], a membrane emulsification technique [4] or subcritical water-assisted emulsification [5][6][7][8]. Subcritical water is water that maintains its liquid state at elevated temperatures under pressurized conditions; i.e.…”

Section: Introductionmentioning

confidence: 99%

“…The former property of subcritical water suggested that organic solvents could be solubilized in water even at high concentrations [9]. The types of organic solvents such as fatty acids (oil phase) and non-fatty acids (oil phase) were likely to affect the emulsification process: the size distribution and dispersity [5][6][7][8]. The miscibility (solubility) of the organic solvent in water also was likely to affect the emulsification process due to the alteration of the surfactant orientation, as shown by work already reported using immiscible organic solvents [7,8] with that of miscible solvents [5,6].…”

Section: Introductionmentioning

confidence: 99%

“…The types of organic solvents such as fatty acids (oil phase) and non-fatty acids (oil phase) were likely to affect the emulsification process: the size distribution and dispersity [5][6][7][8]. The miscibility (solubility) of the organic solvent in water also was likely to affect the emulsification process due to the alteration of the surfactant orientation, as shown by work already reported using immiscible organic solvents [7,8] with that of miscible solvents [5,6]. It is, therefore, considered that the investigation of the emulsification mechanism from the aspects of the miscibility of the oil in the water phase and the effect of the surfactants might give a better insight into the formation mechanism of finely dispersed oil droplets.…”

Section: Introductionmentioning

confidence: 99%

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Subcritical Water-Assisted Emulsification of Oil / Water: The Effect of the Solubility of the Organic Solvent and Surfactants

Shimanouchi

Tange

Kimura

2014

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The formation of finely monodispersed oil-in-water (O/W) emulsions under high temperature and pressure conditions (240 o C and 10 MPa) depended on the solubility of the oil in water. Fatty acids with large solubilities in water favored the formation of oil droplets in emulsions of less than 100 nm in diameter. The water dissolved in the oil droplets participated throughout the cooling process, followed by the break-down of the oil droplets. In contrast, organic solvents with lower solubilities in water formed oil droplets in emulsions that had at most a diameter of 300 nm.

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Lipase‐catalyzed synthesis of sorbitol octanoate in aqueous biphasic medium and its use in a green formulation process of oil‐in‐water food nanoemulsions

Wongthongdee

Durand

Pongtharangkul

et al. 2017

J of Chemical Tech & Biotech

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BACKGROUND: Sugar-based surfactants are highly relevant alternative ingredients for food grade formulations. Nevertheless, the design of sustainable manufacturing processes is still ongoing. RESULTS: Sorbitol ester surfactants were synthesized by lipase-catalyzed esterification in solvent-free conditions. Octanoic acid was dispersed in a 70 wt% sorbitol aqueous solution (containing the enzyme). The maximal conversion of 23.5 mole % of esterified fatty acid per mole of loaded fatty acid was obtained after 48 h in optimal conditions. The performance of the reactor was affected by both the nature and amount of the reactants and the dispersion state. Detailed structural analysis demonstrated that lipase from Candida rugosa specifically catalyzed the acylation of sorbitol on primary hydroxyl groups. Sorbitol esters accumulated exclusively in the oil phase, which led to easy and efficient product recovery. Oil phase containing the sorbitol esters could be used directly for preparing oil-in-water nanoemulsion without adding any other stabilizer. These nanoemulsions exhibited good stability after 7 days storage at 25 ∘ C or 60 ∘ C. CONCLUSION: A green manufacturing process for food grade oil-in-water nanoemulsions was designed involving a lipase-catalyzed esterification step which produced in situ the required surfactant. Nanoemulsions were prepared without using any other stabilizer. Biocatalyst reusabilityA reusability study of lipase was carried out by consecutive batch reactions with an initial load containing 0.94 g sorbitol (5.2 mmol), 1.487 g octanoic acid (1.25 mmol), 0.34 g lipase (AY Amano) and 400 L water. The total volume of the reaction medium was around

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Continuous preparation of O/W nano-emulsion by the treatment of a coarse emulsion under subcritical water conditions

Cited by 17 publications

References 10 publications

Subcritical Water-Assisted Emulsification of Decane / Water: Influence of Surfactants

Subcritical Water-Assisted Emulsification of Decane / Water: Influence of Surfactants

Subcritical Water-Assisted Emulsification of Oil / Water: The Effect of the Solubility of the Organic Solvent and Surfactants

Lipase‐catalyzed synthesis of sorbitol octanoate in aqueous biphasic medium and its use in a green formulation process of oil‐in‐water food nanoemulsions

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