Effect of the hydrophilic surfactants on the preparation and encapsulation efficiency in course and fine W/O/W type emulsions

Shima, Masasuke; Kobayashi, Yohei; Kimura, Yukitaka; Adachi, Shuji; Matsuno, Ryuichi

doi:10.1016/j.colsurfa.2004.02.018

Cited by 25 publications

(13 citation statements)

References 10 publications

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“…This makes it very interesting for them to be manufactured into surfactants. Polyglycerol fatty acid esters (PGEs) are one such new type of safe and effective non-ionic surfactant, with extensive applications in food, cosmetic, detergents, and pharmaceuticals (Richardson et al, 2004, Shima et al, 2004, Takatori et al, 2004. PGEs are amphiphilic molecules which show good properties for emulsification, crystallization adjustment, viscosity modifier, moisturizing, antimicrobial, etc.…”

Section: Introductionmentioning

confidence: 99%

Optimization of oligoglycerol fatty acid esters preparation catalyzed by Lipozyme 435

Wan¹,

Teng²,

Wang³

et al. 2015

Grasas y Aceites

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Oli goglycerol fatty acid esters (OGEs) are an important kind of polyglycerol fatty acid esters (PGEs) which have been widely used as emulsifiers in food, medicine and cosmetic industries. The aim of this study was to investigate the preparation of OGEs by the esterification of olig oglycerol with linoleic acid in a solvent-free system using Lipozyme 435 as the catalyst. The effects of substrate molar ratio, reaction time, reaction temperature, enzyme dosage, and water addition on the efficiency of esterification (EE) were studied. Single factor experiments and response surface methodology (RSM) were employed to optimize the reaction parameters. The optimum conditions were obtained as follows: reaction time 4.52 h, reaction temperature 90 °C, enzyme dosage 2 wt% (based on the total substrate mass), the molar ratio of oligoglycerol to linoleic acid 1.59:1 and no water addition. Under these conditions, the experimental EE (95.82±0.22%) fitted well with that predicted by RSM (96.15%). Similar results were obtained when the process was scaled up to a production of 500 g in a pilot bubble column reactor (BCR). The enzyme maintained 98.2% of the relative activity after 10 batches of reaction in the BCR. Electro spray ionization mass spectrum was employed to rapidly analyze the esterification products, and most species of OGEs have been identified. KEYWORDS: Biocat alysis; Bubble column reactor; Esterification; Immobilized enzyme; Lipase; Oligoglycerol fatty acid estersRESUMEN: Optimización de la preparación de ésteres grasos de oligoglicerol catalizada por Lipozyme 435. Los ésteres grasos de oligoglicerol (OGEs) son una clase importante de ésteres de ácidos grasos de poliglicerol (PGE) que han sido ampliamente utilizados como emulsionantes en alimentación, medicina y en la industria cosmé-tica. El objetivo de este estudio fue investigar la preparación de OGEs mediante la esterificación de oligoglicerol con ácido linoleico en un sistema libre de disolvente utilizando Lipozyme 435 como catalizador. Se estudiaron los efectos en la eficiencia de esterificación (EE) de la relación molar de sustratos, de los tiempos de reacción, las temperaturas de reacción, la dosis de la enzima, y de la adición de agua. Se realizaron ensayos factoriales individuales y metodología de superficie de respuesta (RSM) para optimizar los parámetros de la reacción. Las condiciones óptimas se obtuvieron como sigue: tiempo de reacción 4,52 h, temperatura de reacción 90 °C, dosis de enzima 2% en peso (basado en la masa total del sustrato), la relación molar de ácido linoleico:oligoglicerol fue de 1,59:1 sin adición de agua. Bajo estas condiciones, el EE experimental (95,82±0,22%) se corresponde bien con lo predicho mediante RSM (96,15%). Se obtiene un resultado similar cuando el proceso se escaló a una producción piloto de hasta 500 g en un reactor de columna de burbujas (BCR). La enzima mantiene el 98,2% de su actividad relativa después de 10 lotes de reacción en el BCR. Se empleó un espectrómetro de masas de ionización mediante electrosp...

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Section: Introductionmentioning

confidence: 99%

Optimization of oligoglycerol fatty acid esters preparation catalyzed by Lipozyme 435

Wan¹,

Teng²,

Wang³

et al. 2015

Grasas y Aceites

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“…Moreover, commercially available polyglycerol fatty acid esters contain large amounts of unreacted polyglycerol 2) . The use of polyglycerol fatty acid esters in foods 3,4) , cosmetics 5,6) , detergents 7) and pharmaceutics 8,9) are increasing day-byday due to its low toxicity and ease of biodegradability. Besides, due to their capability of a-solid formation in water 10,11) or oils 12) , they are mostly desired for the efficient foam and emulsion stabilization purposes [13][14][15] .…”

Section: Introductionmentioning

confidence: 99%

Dynamic Surface Tension and Surface Dilatational Elasticity Properties of Mixed Surfactant/Protein Systems

et al. 2008

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We present the study on dynamic surface tension and surface dilatational elasticity properties of dilute aqueous systems of pentaglycerol fatty acid esters (pentaglycerol monostearate, C 18 G 5 , and pentaglycerol monooleate, C 18:1 G 5 ), whey protein, sodium caseinate, and mixed surfactant and protein at room temperature. The adsorption kinetics at the air-liquid interface has been studied by bubble pressure tensiometer and the oscillation bubble (rising drop) method. It has been shown that the dynamic surface tension curve basically presents two-regions; namely induction region and rapid fall region. During the induction time the adsorption is the diffusion-controlled process of amphiphilic surfactant or protein molecules from the bulk of the solution to the interface. Whey protein and sodium caseinate showed longer induction time 10000 ms compared to the surfactant systems, where induction time was estimated to be 1000 ms. However, in both the protein and surfactant systems, the induction time goes on decreasing with increasing the concentrations. The similar behavior was observed in the mixed system, and lower surface tension values were observed at higher concentrations. The fitting of the experimental data to the theoretical equation shows the presence of two relaxation mechanisms of widely different time scale for the adsorption of surfactant or protein molecules at the interface. The relaxation time strongly varies with the concentrations following the power law, and at fixed concentration it was the highest for whey protein and the lowest for C 18:1 G 5 system. The surface dilatational elasticity determined within the frequency range of 0.1 to 1 cycle/s supports the dynamic surface tension data.

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“…The encapsulation efficiency of the emulsions decreased as the hydrophilic surfactant (Tween 80) concentration increased. Shima et al (2004a) have also shown the significant decrease of encapsulation efficiency of W/O/W emulsions as the hydrophilic surfactant (decaglycerol monolaurate) concentration increased. The reasons for the decrease in the encapsulation efficiency of the emulsion prepared at high surfactant concentration remains unclear.…”

Section: Characterization Of W/o/w Emulsionsmentioning

confidence: 92%

“…Shima et al (2004a) have also shown the slightly decreased in encapsulation efficiency of W/O/W emulsions after membrane emulsification. In the study, they prepared coarse and fine W/O/W emulsions using different hydrophilic surfactants.…”

Section: Characterization Of W/o/w Emulsionsmentioning

confidence: 93%

Preparation and evaluation of water-in-soybean oil–in-water emulsions by repeated premix membrane emulsification method using cellulose acetate membrane

2015

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The purpose of this study was to investigate the preparation of formulated water-in-soybean oil-in-water emulsions by repeated premix membrane emulsification method using a cellulose acetate membrane. The effect of selective membrane emulsification process parameters (concentration of the emulsifiers, number of passes of the emulsions through the membrane and storage temperature) on the properties and stability of the developed emulsions were also investigated. 1, 3, 6, 8-pyrenetetrasulfonic acid tetrasodium salt (PTSA) was used as a hydrophilic model ingredient for the encapsulation of bioactive substances. W/O emulsions with 7 wt% (weight percentage) PGPR displays homogeneous and very fine dispersions, with the median diameter at 0.640 μm. Meanwhile, emulsions prepared by membrane emulsification (fine W/O/W) showed the highest stability at Tween 80 concentrations of 0.5 wt.% (weight percentage). It concluded that at 7 wt.% (weight percentage) PGPR concentration and 0.5 wt.% (weight percentage) Tween 80 concentrations, the most uniform particles with minimum mean size of oil drops (9.926 μm) were obtained after four passes through the membrane. Thus, cellulose acetate membrane can be used for preparing a stable W/O/W emulsions by repeated premix ME due to low cost and relatively easy to handle.

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Effect of the hydrophilic surfactants on the preparation and encapsulation efficiency in course and fine W/O/W type emulsions

Cited by 25 publications

References 10 publications

Optimization of oligoglycerol fatty acid esters preparation catalyzed by Lipozyme 435

Optimization of oligoglycerol fatty acid esters preparation catalyzed by Lipozyme 435

Dynamic Surface Tension and Surface Dilatational Elasticity Properties of Mixed Surfactant/Protein Systems

Preparation and evaluation of water-in-soybean oil–in-water emulsions by repeated premix membrane emulsification method using cellulose acetate membrane

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