Formulation of a Food Grade Water-In-Oil Nanoemulsion: Factors Affecting on Stability

Tabibiazar, Mahnaz; Hamishehkar, Hamed

doi:10.15171/ps.2015.40

Cited by 24 publications

(12 citation statements)

References 28 publications

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“…Certainly, the use of PGPR at surfactant concentration of 4% w/w led to W1/O emulsions with particle size bellow 1 µm ( Figure 1A). PGPR may be able to better interact with lipid phase due to its higher hydrophobicity compared to Span 80, thus forming a kinetic barrier protecting the emulsion against droplets coalescence (Tabibiazar and Hamishehkar 2015). Therefore, the chosen hydrophobic surfactant used for the formation of the subsequent double emulsions was PGPR (4% w/w).…”

Section: Effect Of Type and Concentration Of The Hydrophobic Surfactamentioning

confidence: 99%

Formation of Double (W1/O/W2) Emulsions as Carriers of Hydrophilic and Lipophilic Active Compounds

Artiga-Artigas

Molet-Rodríguez

Salvia‐Trujillo

et al. 2018

Food Bioprocess Technol

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This work aimed at obtaining an optimized formation procedure of water-in-oil-in-water (W1/O/W2) double emulsions as potential templates to carry hydrophilic (eg. chlorophyllin; CHL) and/or hydrophobic (eg. lemongrass essential oil; LG-EO) active compounds. As a first step, the impact of the hydrophobic surfactant (ie. Span 80 or PGPR), sodium alginate or NaCl concentration as well as the homogenization method (ie. high-shear homogenization, ultrasonication or microfluidization) on the particle size of the primary W1/O emulsions was evaluated. The inner phase (W1/O) formulated with PGPR (4% w/w) and sodium alginate (2% w/w) with NaCl (0.05M) and treated by highshear homogenization (11,000 rpm, 5 min) presented the smallest particle size (d[4;3] ≈ 0.51 µm). As a second step, the primary W1/O emulsion was subsequently dispersed in a secondary aqueous phase (W2) at varying hydrophilic surfactant (ie. lecithin or Tween 20), sodium alginate or NaCl concentrations and magnetic stirring rate (rpm and time) to obtain double emulsions (W1/O/W2). The formation of stable W1/O/W2 emulsions with d[4;3] of 7 µm was achieved with the use of lecithin (2% w/w), sodium alginate (2% w/w) with NaCl (0.05M) and treated by low-intensity UT homogenization (5,600 rpm, 2 min) followed by 24h of magnetic stirring. The incorporation of CHL and LG-EO in the inner aqueous phase and lipid phase respectively did not change the double emulsion characteristics. Overall, this study presents an effective two-step optimized procedure to form stable double emulsions as potential delivery systems for functional compounds.

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Section: Effect Of Type and Concentration Of The Hydrophobic Surfactamentioning

confidence: 99%

Formation of Double (W1/O/W2) Emulsions as Carriers of Hydrophilic and Lipophilic Active Compounds

Artiga-Artigas

Molet-Rodríguez

Salvia‐Trujillo

et al. 2018

Food Bioprocess Technol

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“…The main challenge in emulsion technology is their stability, once they are thermodynamically unstable systems [10][11][12]. However, the kinetic transition to the water/oil separated phases can be so slow that the emulsion may be considered metastable [13].…”

Section: Introductionmentioning

confidence: 99%

Development of Water-in-Oil Emulsions as Delivery Vehicles and Testing with a Natural Antimicrobial Extract

et al. 2020

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Water-in-oil (W/O) emulsions have high potential for several industrial areas as delivery systems of hydrophilic compounds. In general, they are less studied than oil-in-water (O/W) systems, namely in what concerns the so-called fluid systems, partly due to problems of instability. In this context, this work aimed to produce stable W/O emulsions from a natural oil, sweet almond oil, to be further tested as vehicles of natural hydrophilic extracts, here exemplified with an aqueous cinnamon extract. Firstly, a base W/O emulsion using a high-water content (40/60, v/v) was developed by testing different mixtures of emulsifiers, namely Tween 80 combined with Span 80 or Span 85 at different contents. Among the tested systems, the one using a 54/46 (v/v) Span 80/Tween 80 mixture, and subjected to 12 high-pressure homogenizer (HPH) cycles, revealed to be stable up to 6 months, being chosen for the subsequent functionalization tests with cinnamon extract (1.25–5%; w/v; water-basis). The presence of cinnamon extract leaded to changes in the microstructure as well as in the stability. The antimicrobial and antioxidant analysis were evidenced, and a sustained behavior compatible with an extract distribution within the two phases, oil and water, in particular for the higher extract concentration, was observed.

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“…The differences in the W 1 droplet size observed in the different lipid phases might be attributed to several reasons. On the one hand, it has been reported that the efficiency of the droplet size reduction during emulsification increases as the ratio of the dispersed phase to the continuous phase viscosities decrease [ 18 , 19 ]. This might be attributed to higher mechanical forces created during homogenization.…”

Section: Resultsmentioning

confidence: 99%

Formation and Stabilization of W1/O/W2 Emulsions with Gelled Lipid Phases

2021

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Water-in-oil-in-water (W1/O/W2) emulsions are emulsion-based systems where the dispersed phase is an emulsion itself, offering great potential for the encapsulation of hydrophilic bioactive compounds. However, their formation and stabilization is still a challenge mainly due to water migration, which could be reduced by lipid phase gelation. This study aimed to assess the impact of lipid phase state being liquid or gelled using glyceryl stearate (GS) at 1% (w/w) as well as the hydrophilic emulsifier (T80: Tween 80 or lecithin) and the oil type (MCT:medium chain triglyceride or corn oil (CO) as long chain triglyceride) on the formation and stabilization of chlorophyllin W1/O/W2 emulsions. Their colloidal stability against temperature and light exposure conditions was evaluated. Gelling both lipid phases (MCT and CO) rendered smaller W1 droplets during the first emulsification step, followed by formation of W1/O/W2 emulsions with smaller W1/O droplet size and more stable against clarification. The stability of W1/O/W2 emulsions was sensitive to a temperature increase, which might be related to the lower gelling degree of the lipid phase at higher temperatures. This study provides valuable insight for the formation and stabilization of W1/O/W2 emulsions with gelled lipid phases as delivery systems of hydrophilic bioactive compounds under common food storage conditions.

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Formulation of a Food Grade Water-In-Oil Nanoemulsion: Factors Affecting on Stability

Cited by 24 publications

References 28 publications

Formation of Double (W1/O/W2) Emulsions as Carriers of Hydrophilic and Lipophilic Active Compounds

Formation of Double (W1/O/W2) Emulsions as Carriers of Hydrophilic and Lipophilic Active Compounds

Development of Water-in-Oil Emulsions as Delivery Vehicles and Testing with a Natural Antimicrobial Extract

Formation and Stabilization of W1/O/W2 Emulsions with Gelled Lipid Phases

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