Influence of the second emulsification step during production of W/O/W multiple emulsions: Comparison of different methods to determine encapsulation efficiency in W/O/W emulsions

Schuch, Anna; Tonay, Ayse Nur; Köhler, Karsten; Schuchmann, Heike P.

doi:10.1002/cjce.21834

Cited by 28 publications

(14 citation statements)

References 40 publications

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“…The water distribution can be determined from the areas under the respective peaks. Results obtained by this method match the encapsulation efficiencies determined by viscosity measurements and marker methods [38]. Neumann et al [60], however, showed the limitations of this measurement technique.…”

Section: Encapsulation Efficiency Via Differential Scanning Calorimetsupporting

confidence: 58%

“…Several studies showed that inner droplets are lost during the second emulsification step. The extent of the loss depends on the energy input [5,38,39], the emulsifier system [40], and the droplet size [40,41]. Consequently, it cannot be assumed that the droplet size distribution of the inner water droplets after the second emulsification step is the same as before.…”

Section: Droplet Size Distribution Of the Inner Emulsionmentioning

confidence: 99%

“…Lists with examples of suitable substances and their corresponding detection method can be found in Lamba et al [8] and Dickinson and Muschiolik [2]. Detection methods range from conductivity (e.g., [38]) over spectroscopy (e.g., [26]) to more complex methods like NMR spectroscopy (e.g., [46]).…”

Section: Encapsulation Efficiency Via Release Of Marker Substancesmentioning

confidence: 99%

“…This measurement method makes use of the fact that water encapsulated in very small droplets (W1) freezes at significantly lower temperatures than bulk water (W2). It was first described by Potier et al [56] and later applied by several research groups [38,47,[57][58][59]. Figure 8 shows a DSC trace obtained from cooling and heating a double emulsion.…”

Section: Encapsulation Efficiency Via Differential Scanning Calorimetmentioning

confidence: 99%

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Evaluating the Stability of Double Emulsions—A Review of the Measurement Techniques for the Systematic Investigation of Instability Mechanisms

Leister

Karbstein

2020

Colloids and Interfaces

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Double emulsions are very promising for various applications in pharmaceutics, cosmetics, and food. Despite lots of published research, only a few products have successfully been marketed due to immense stability problems. This review describes approaches on how to characterize the stability of double emulsions. The measurement methods are used to investigate the influence of the ingredients or the process on the stability, as well as of the environmental conditions during storage. The described techniques are applied either to double emulsions themselves or to model systems. The presented analysis methods are based on microscopy, rheology, light scattering, marker detection, and differential scanning calorimetry. Many methods for the characterization of double emulsions focus only on the release of the inner water phase or of a marker encapsulated therein. Analysis methods for a specific application rarely give information on the actual mechanism, leading to double emulsion breakage. In contrast, model systems such as simple emulsions, microfluidic emulsions, or single-drop experiments allow for a systematic investigation of diffusion and coalescence between the individual phases. They also give information on the order of magnitude in which they contribute to the failure of the overall system. This review gives an overview of various methods for the characterization of double emulsion stability, describing the underlying assumptions and the information gained. With this review, we intend to assist in the development of stable double emulsion-based products.

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Section: Encapsulation Efficiency Via Differential Scanning Calorimetsupporting

confidence: 58%

Section: Droplet Size Distribution Of the Inner Emulsionmentioning

confidence: 99%

Section: Encapsulation Efficiency Via Release Of Marker Substancesmentioning

confidence: 99%

Section: Encapsulation Efficiency Via Differential Scanning Calorimetmentioning

confidence: 99%

See 2 more Smart Citations

Evaluating the Stability of Double Emulsions—A Review of the Measurement Techniques for the Systematic Investigation of Instability Mechanisms

Leister

Karbstein

2020

Colloids and Interfaces

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“…Therefore, the emulsion was diluted first in a glucose solution with bi‐distilled water in a ratio of 1:20, thus decreasing the influence of the oil droplets on the conductivity . The aim of this solution is the creation of the same osmotic pressure as in the inner water phase to avoid diffusion between the internal and the outer phase …”

Section: Measurementmentioning

confidence: 99%

Stability of multiple emulsions under shear stress

2019

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Multiple liquid emulsions of the water in oil in water (W1/O/W2) type are used in a variety of consumer or technical applications, for instance in the encapsulation of certain active ingredients. The encapsulation process and release mechanisms of the inner phase of the carrier drops are important in order to properly process and formulate such liquid‐liquid systems. In this work the stability and breakage of multiple W1/O/W2 emulsions under mechanical shear stress are investigated for emulsions with different surfactants and surfactant concentrations of the internal emulsion. Stressing the emulsions in a mechanical stirring process is compared to the membrane emulsification process. The membrane emulsification process results in higher encapsulation efficiencies than the stirring process. The emulsion droplets were subjected to shear stress below and above the critical capillary number for drop breakup. The results show that stable inner emulsions with sufficient surfactant concentrations increase the overall encapsulation efficiency for multiple emulsions subjected to shear stress, although the effect is not prominent. The depletion of the carrier oil droplets could be achieved for Ca numbers below the critical limit, reducing the encapsulation efficiency below 10 %. This shows that even a low shear stress can result in content release from the internal droplet phase. The experimental emulsion release study is supported by a numerical simulation of drop deformation and break‐up under shear stress.

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W/O/W Multiple Emulsions as the Functional Component of Dairy Products

2019

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Water‐in‐oil‐in‐water (w/o/w) multiple emulsions are considered that could be suitable components of functional dairy products. Such emulsions enable the preparation of low‐calorie products, encapsulation of bioactive components or microorganisms, and their protection during digestion. Because of the large phase interface, w/o/w emulsions are thermodynamically unstable. Therefore, their preparation and stabilization requires specific conditions. This review describes a potential industrial application of w/o/w emulsions in dairy products in detail and summarizes the value, preparation, stabilization, and evaluation of w/o/w emulsions in a dairy system.

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Influence of the second emulsification step during production of W/O/W multiple emulsions: Comparison of different methods to determine encapsulation efficiency in W/O/W emulsions

Cited by 28 publications

References 40 publications

Evaluating the Stability of Double Emulsions—A Review of the Measurement Techniques for the Systematic Investigation of Instability Mechanisms

Evaluating the Stability of Double Emulsions—A Review of the Measurement Techniques for the Systematic Investigation of Instability Mechanisms

Stability of multiple emulsions under shear stress

W/O/W Multiple Emulsions as the Functional Component of Dairy Products

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