Effectiveness of encapsulating biopolymers to produce sub-micron emulsions by high energy emulsification techniques

Jafari, Seid Mahdi; Bhandari, Bhesh

doi:10.1016/j.foodres.2007.02.002

Cited by 105 publications

(43 citation statements)

References 52 publications

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“…The narrower the distribution, the smaller the span becomes. According to Jafari et al [19], the span is determined using the following expression: …”

Section: Droplet Size Determinationmentioning

confidence: 99%

Pomegranate seed oil as a functional ingredient in beverages

Mohagheghi

Rezaei

Labbafi

et al. 2011

Eur. J. Lipid Sci. Technol.

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Pomegranate seeds are by-products of pomegranate juice industry. Since the seeds contain valuable oil that has nutritional and medicinal properties, they can be useful for food applications (especially in juice and beverage industries) as a functional agent. In this study, the possibility of producing a stable pomegranate-seed-oil-in-water emulsion to be used as a base formula for a new functional beverage was investigated. The influence of gum Arabic (GA) concentration (10.0, 12.5, and 15.0%, w/w) with a constant oil phase content (6.0% w/w) on the turbidity loss rate, emulsion stability index, and droplet size distribution was investigated. Turbidity loss rate was inversely proportional to the GA concentration for all the formulations studied here. Compared to other emulsions, emulsion with 15.0% w/w GA did not show a discernible cream layer during 42 days of storage. Emulsion with 15.0% w/w GA indicated the smallest polydispersity index during this period. The results of this study showed that it was possible to produce a relatively stable pomegranate-seed-oil-in-water emulsion for use as a functional agent in beverages.

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“…The narrower the distribution, the smaller the span becomes. According to Jafari et al [19], the span is determined using the following expression: …”

Section: Droplet Size Determinationmentioning

confidence: 99%

Pomegranate seed oil as a functional ingredient in beverages

Mohagheghi

Rezaei

Labbafi

et al. 2011

Eur. J. Lipid Sci. Technol.

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“…For example, viscous heating will alter emulsifier performance. This phenomenon of re-coalescence has been reported in several emulsion systems and is always a possibility when multiple passes are necessary for a given application [52][53][54][55].…”

Section: Bottom Up Vs Top Down Processing Protocolsmentioning

confidence: 64%

Improving Product Quality with Entrapped Stable Emulsions: From Theory to Industrial Application

Panagiotou

Fisher

2012

Challenges

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Entrapment of sub-micron scale emulsions containing active ingredients into macro-scale matrices has exhibited great potential as a delivery vehicle with controlled release capabilities, however optimization remains unrealized. Reported here are methods used to improve product quality by optimizing the emulsion formation steps. These methods are in conjunction with the precepts of Process Intensification (PI). Success with pharmaceutics and chemical reacting systems provides a strategy for a wide range of applications; the emphasis here being nutraceutics. Use of a nano-technology platform assists in: (a) product quality improvements through better nutrient dispersion, and thus bio-efficacy; and (b) production efficiencies through implementation of PI concepts. A continuous methodology, utilizing these PI concepts, that approximates a bottom-up approach to the creation of sub-micron and nano-emulsions is the basis of the technology presented here. Note that solid particles may result during post-processing. The metrics of successful processing include obtainment of nano-scale species with minimal input energy, reduced processing steps at higher throughput rates, and improved quality without over-usage of key ingredients. In addition to flavor and wellness characteristics, product stability for extended shelf life along with an appreciable cargo load in the entrapped emulsion is a major concern. Experimental protocols and path forward recommendations to overcome challenges and meet expectations in these emerging opportunities are also presented.

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“…It is possible that this coverage limitation can lead to an increase in the droplet size of an emulsion. 24 The pharmaceutical industry demands the production of nanoemulsions with a very small droplet size as it gives extremely low surface tension for the whole system and the interfacial tension of oil-in-water droplets. 25 Figures 3 and 4 show that the droplet size value decreased toward the higher amounts of glycerol and Tween 80, where minimum values in droplet size could be seen (dark green color area).…”

Section: Response Surface Analysismentioning

confidence: 99%

Enhancement of encapsulation efficiency of nanoemulsion-containing aripiprazole for the treatment of schizophrenia using mixture experimental design

Masoumi¹,

Basri²,

Samiun³

et al. 2015

IJN

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Aripiprazole is considered as a third-generation antipsychotic drug with excellent therapeutic efficacy in controlling schizophrenia symptoms and was the first atypical anti-psychotic agent to be approved by the US Food and Drug Administration. Formulation of nanoemulsion-containing aripiprazole was carried out using high shear and high pressure homogenizers. Mixture experimental design was selected to optimize the composition of nanoemulsion. A very small droplet size of emulsion can provide an effective encapsulation for delivery system in the body. The effects of palm kernel oil ester (3–6 wt%), lecithin (2–3 wt%), Tween 80 (0.5–1 wt%), glycerol (1.5–3 wt%), and water (87–93 wt%) on the droplet size of aripiprazole nanoemulsions were investigated. The mathematical model showed that the optimum formulation for preparation of aripiprazole nanoemulsion having the desirable criteria was 3.00% of palm kernel oil ester, 2.00% of lecithin, 1.00% of Tween 80, 2.25% of glycerol, and 91.75% of water. Under optimum formulation, the corresponding predicted response value for droplet size was 64.24 nm, which showed an excellent agreement with the actual value (62.23 nm) with residual standard error <3.2%.

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Effectiveness of encapsulating biopolymers to produce sub-micron emulsions by high energy emulsification techniques

Cited by 105 publications

References 52 publications

Pomegranate seed oil as a functional ingredient in beverages

Pomegranate seed oil as a functional ingredient in beverages

Improving Product Quality with Entrapped Stable Emulsions: From Theory to Industrial Application

Enhancement of encapsulation efficiency of nanoemulsion-containing aripiprazole for the treatment of schizophrenia using mixture experimental design

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