Delivery Systems for Low Molecular Weight Payloads: Core/Shell Capsules with Composite Coacervate/Polyurea Membranes

Dardelle, Gregory; Jacquemond, Marlène; Erni, Philipp

doi:10.1002/adma.201606099

Cited by 39 publications

(33 citation statements)

References 46 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Most recently, Dardelle et al . () created a composite polyurea/coacervate core/shell capsules, providing an excellent permeability barrier against diffusion of small volatile molecules from volatile oil droplets.…”

Section: Introductionmentioning

confidence: 97%

“…Recently, the encapsulation of functional oil by the coacervation method has garnered increasing attention (Eratte et al, 2014;Lv et al, 2014;Ifeduba & Akoh, 2015). Most recently, Dardelle et al (2017) created a composite polyurea/coacervate core/shell capsules, providing an excellent permeability barrier against diffusion of small volatile molecules from volatile oil droplets.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Microencapsulation of shiitake (Lentinula edodes) essential oil by complex coacervation: formation, rheological property, oxidative stability and odour attenuation effect

Yuan

Chen

et al. 2018

Int J of Food Sci Tech

View full text Add to dashboard Cite

Summary Complex coacervation of gelatin (GE) with carboxymethylcellulose (CMC) and the microencapsulation of shiitake essential oil (SEO) using the GE‐CMC coacervate were investigated. The ζ‐potential and coacervate yield data showed that the optimal complexation pH and CMC/GE ratio were 4.0 and 0.15 g g−1, respectively. At this condition, the coacervate yield was 85.35 ± 4.89% and ζ‐potential was almost zero. The SEO contained microcapsules fabricated by the GE‐CMC coacervate were also electrostatic inducted formation, and the highest encapsulation efficiency was shown to be 85.75 ± 2.89%. The rheological measurement indicated that the GE‐CMC coacervated microcapsules had a viscoelastic solid behaviour (G’ > G”) which was resulted mainly from the interactions between GE molecules and CMC chains. The improved oxidative stability and odour attenuation effect of the GE‐CMC coacervated microcapsules were believed to be attributed to the increased protection against oxidation and flavour release by providing a physical barrier after complex coacervation.

show abstract

Section: Introductionmentioning

confidence: 97%

Section: Introductionmentioning

confidence: 99%

Microencapsulation of shiitake (Lentinula edodes) essential oil by complex coacervation: formation, rheological property, oxidative stability and odour attenuation effect

Yuan

Chen

et al. 2018

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

“…Although several materials of a different nature have been proposed as shells for the encapsulation of fragrances and flavours [ 12 , 13 , 14 ], polymers and cyclodextrins (CDs) still remain the most employed in all technological fields [ 15 ]. Particularly, polymers both of natural or synthetic origin have been reported to successfully encapsulate flavour and fragrances into single or multi-layered core-shell micro- or nanocapsules [ 16 , 17 , 18 ]. These capsules resulted in being highly versatile for the encapsulation of volatile compounds, thanks to the large variety of polymers and methodologies available (e.g., coacervation and interfacial polymerisation), through which their chemical–physical properties can be tuned [ 19 , 20 ].…”

Section: Introductionmentioning

confidence: 99%

Encapsulation of Flavours and Fragrances into Polymeric Capsules and Cyclodextrins Inclusion Complexes: An Update

2020

View full text Add to dashboard Cite

Flavours and fragrances are volatile compounds of large interest for different applications. Due to their high tendency of evaporation and, in most cases, poor chemical stability, these compounds need to be encapsulated for handling and industrial processing. Encapsulation, indeed, resulted in being effective at overcoming the main concerns related to volatile compound manipulation, and several industrial products contain flavours and fragrances in an encapsulated form for the final usage of customers. Although several organic or inorganic materials have been investigated for the production of coated micro- or nanosystems intended for the encapsulation of fragrances and flavours, polymeric coating, leading to the formation of micro- or nanocapsules with a core-shell architecture, as well as a molecular inclusion complexation with cyclodextrins, are still the most used. The present review aims to summarise the recent literature about the encapsulation of fragrances and flavours into polymeric micro- or nanocapsules or inclusion complexes with cyclodextrins, with a focus on methods for micro/nanoencapsulation and applications in the different technological fields, including the textile, cosmetic, food and paper industries.

show abstract

“…Delivery systems to load the aroma compounds include polymer, inorganic materials and combined composites thereof 9 . Polymeric capsules (polyacrylate, 10,11 polyurethane, 12 polysaccharide, 13,14 etc) as the most typical delivery system have advantages of light weight, extensive sources and easy processing.For example, acrylates‐dithiol copolymeric microcapsules from interfacial thiol‐ene polymerization in oil‐in‐water emulsion had fragrance oil encapsulation efficiency as 91% and were stable at room temperature 15 . However, the aroma can only be released by destroying the polymeric shells with the mechanical treatments 16,17 .…”

Section: Introductionmentioning

confidence: 99%

Fabrication and sustained‐release property of vinyl silica hollow spheres as a delivery system for aroma compounds

Tao

Deng

et al. 2020

Flavour & Fragrance J

View full text Add to dashboard Cite

The application of the aroma compounds in cosmetics, food, medicine, textile, tobacco and so forth brings the charming senses of the smell and taste. However, their main ingredients tend to deterioration due to the fast release and oxidation during the storage and usage. The silica porous materials provide the effective protection for these volatile aroma compounds. In this paper, vinyl silica hollow spheres were successfully prepared via one‐step method with tunable size. Vinyl silica hollow spheres with two sizes of 390 and 650 nm were loaded with aroma compounds. Both of the silica hollow spheres showed the selective loading capacities for aroma compounds. Interestingly, silica hollow spheres with bigger size exhibited the higher encapsulation efficiency of 94.20% and the slower sustained release of 118.3 mg/g after 16 hours of phenylethanol. This is ascribed to bigger interior cavity volume per mass unit analysed by mathematic model. The kinetics of phenylethanol release was also studied. Our work is expected to trigger a new consideration of capsule design for sustained release with high loading efficiency.

show abstract

Delivery Systems for Low Molecular Weight Payloads: Core/Shell Capsules with Composite Coacervate/Polyurea Membranes

Cited by 39 publications

References 46 publications

Microencapsulation of shiitake (Lentinula edodes) essential oil by complex coacervation: formation, rheological property, oxidative stability and odour attenuation effect

Microencapsulation of shiitake (Lentinula edodes) essential oil by complex coacervation: formation, rheological property, oxidative stability and odour attenuation effect

Encapsulation of Flavours and Fragrances into Polymeric Capsules and Cyclodextrins Inclusion Complexes: An Update

Fabrication and sustained‐release property of vinyl silica hollow spheres as a delivery system for aroma compounds

Contact Info

Product

Resources

About