O/W/O Multiple Emulsions via One‐Step Emulsification Process

Oh, Chul; Park, Jae-hyung; Shin, Seoyong; Oh, Seong‐Geun

doi:10.1081/dis-120027668

Cited by 21 publications

(5 citation statements)

References 18 publications

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“…Multiple emulsions are complex and heterogeneous systems in which both types of simple emulsions (oil-in-water (O/W) and water-in-oil (W/O)) coexist simultaneously, forming either water-in-oil-in-water (W/O/W) or oil-in-water-in-oil (O/W/O) emulsions in the presence of two stabilizing surfactants, one hydrophilic and another lipophilic. − They have potential applications as pharmaceutical and cosmetic delivery vehicles because of their ability to entrap and slowly release different agents. − However, their use has been restricted because of their intrinsic instability and complex structure. ,− Consequently, a systematic investigation of the effects of different process and composition parameters such as (i) type of the oil phase, (ii) type of emulsifying agents, (iii) phase volume ratio, (iv) hydrophilic/lipophilic surfactant ratio, and (v) process variables (e.g., emulsification temperature and agitation speed) on emulsion formation and stability is necessary if multiple emulsion formulation is to be considered . Moreover, such a systematic study will contribute not only to our understanding of multiple emulsions, but also emulsion systems in general, from both a practical and theoretical point of view …”

Section: Introductionmentioning

confidence: 99%

“…The two-step method is complex and introduces possible destabilization pathways (e.g., solubilization of the primary surfactant may take place as a result of the excess surfactant that is typically introduced in the re-emulsification step, and osmotic pressure differences between theinternal and external water phases are often created). , Such destabilization pathways can be avoided when the one-step method is used. In addition, the one-step emulsification method is more efficient in terms of time and production cost. ,,, …”

Section: Introductionmentioning

confidence: 99%

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Influence of Phase Inversion on the Formation and Stability of One-Step Multiple Emulsions

2009

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A novel method of preparation of water-in-oil-in-micelle-containing water (W/O/W(m)) multiple emulsions using the one-step emulsification method is reported. These multiple emulsions were normal (not temporary) and stable over a 60 day test period. Previously, reported multiple emulsion by the one-step method were abnormal systems that formed at the inversion point of simple emulsion (where there is an incompatibility in the Ostwald and Bancroft theories, and typically these are O/W/O systems). Pseudoternary phase diagrams and bidimensional process-composition (phase inversion) maps were constructed to assist in process and composition optimization. The surfactants used were PEG40 hydrogenated castor oil and sorbitan oleate, and mineral and vegetables oils were investigated. Physicochemical characterization studies showed experimentally, for the first time, the significance of the ultralow surface tension point on multiple emulsion formation by one-step via phase inversion processes. Although the significance of ultralow surface tension has been speculated previously, to the best of our knowledge, this is the first experimental confirmation. The multiple emulsion system reported here was dependent not only upon the emulsification temperature, but also upon the component ratios, therefore both the emulsion phase inversion and the phase inversion temperature were considered to fully explain their formation. Accordingly, it is hypothesized that the formation of these normal multiple emulsions is not a result of a temporary incompatibility (at the inversion point) during simple emulsion preparation, as previously reported. Rather, these normal W/O/W(m) emulsions are a result of the simultaneous occurrence of catastrophic and transitional phase inversion processes. The formation of the primary emulsions (W/O) is in accordance with the Ostwald theory ,and the formation of the multiple emulsions (W/O/W(m)) is in agreement with the Bancroft theory.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Influence of Phase Inversion on the Formation and Stability of One-Step Multiple Emulsions

2009

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“…Therefore, it can be seen that "the kidney is the master of ambition" is also related to neuropsychological aspects to a certain extent. Recognizing that the kidney is the master of ambition from the perspective of modern psychology enriches the connotation of Chinese medicine, and provides a theoretical basis for the treatment of psychiatric disorders from the perspective of the kidney [4].…”

Section: The Meaning Of Zhi In Chinese Medicinementioning

confidence: 99%

Current Status of Research on Kidney and Psychiatric Disorders (Dementia as an Example)

Wang,

Li,

Liu

2024

JCMP

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Dementia is a relatively severe and persistent cognitive disorder. It is characterized by slowly progressive intellectual decline, accompanied by varying degrees of changes in behavioral patterns and interpersonal relationships, but there is no impairment of consciousness. It is a group of clinical syndromes, the etiology of dementia is many, most of the dementia in modern medical research is often due to brain damage or brain lesions, and in the Chinese medicine theory system of the cognition of this syndrome and the five organs of the five organs of the official - the kidney has a close connection, the mechanism of the trick can be explained through the following points of view: the kidney is the master of the bone, the bone generates the marrow, the marrow is filled with the brain (brain is the sea of the medulla oblongata), the brain is the house of the spirit of the first, and the whole body is closely related through the meridians, has the ability to regulate the whole body, has the ability to regulate the whole body, has the ability to regulate the whole body. The whole body is closely associated with the physiological functions of the body and preside over the thinking and consciousness activities, regulate emotions, dominate and control the behavior of the integrated role of the brain for the essence, gas, God, three infusion of the Qi Heng of the internal organs, to the essence for the body, the gods for the use of the three through the mutual sustenance, the transformation of each other so that the body through the qi to achieve normal physiological functions, thus showing the body's flexibility and agility of the process of activities, meticulous and subtle thinking and consciousness, and rich expression of emotions, very good. As well as rich emotional expression, it is a good reflection of the role of "Kikyo" and the mechanism of coordination and unity within the human body. In view of the dementia symptoms caused by various diseases in modern medicine, this paper mainly expounds on the dialectical relationship between various parts of the organism in the Chinese medicine theory system in terms of etiology, pathogenesis and clinical diagnosis and treatment.

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“…Besides, one-step phase inversion was also reported to be a feasible strategy for the formulation of O/W/O emulsions, the mechanism of which was suggested to be attributed to the diffusion of oil from the continuous external phase to the inner phase (Figure 2b). Using this one-step method, Oh et al (2004) fabricated one kind of O/W/O emulsion system, in which Span 80 was working as a lipophilic emulsifier toward formulation of the W/O emulsion. When Tween 20 was added into the water phase, the stable W/O interface would be out of balance, in turn accelerating the diffusion of the oil phase (1-octanol) into water droplets.…”

Section: Preparation Of the O/w/o Emulsionmentioning

confidence: 99%

Recent progress in oil-in-water-in-oil (O/W/O) double emulsions

Zhi

Liu

Wang

et al. 2022

Critical Reviews in Food Science and Nutrition

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Oil-in-water-in-oil (O/w/O) double emulsions are recognized as an advanced design route for oil structuring that shows promising applications in the pharmaceutical, cosmetic, and food fields. This review summarizes the main research advances of O/w/O double emulsions over the past two decades. it mainly focuses on understanding the preparation strategies, stabilization mechanism, and potential applications of O/w/O double emulsions. Several emulsification strategies are discussed, including traditional two-step emulsification method, phase-inversion approach, membrane emulsification, and microfluidic emulsification. Further, the role of interfacial stabilizers and viscosity in the stability of O/w/O double emulsions will be discussed with a focus on synthetic emulsifiers, natural biopolymer sand solid particles for achieving this purpose. Additionally, analytical methods for evaluating the stability of O/w/O double emulsions, such as advanced microscopy, rheology, and labeling assay are reviewed taking into account potential limitations of these characterization techniques. Moreover, possible innovative food applications are highlighted, such as simulating fat substitutes to decrease the trans-or saturated fatty acid content and developing novel delivery and encapsulation systems. This review paves a solid way for the exploration of O/w/O double emulsions toward large-scale implementation within the food industry.

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O/W/O Multiple Emulsions via One‐Step Emulsification Process

Cited by 21 publications

References 18 publications

Influence of Phase Inversion on the Formation and Stability of One-Step Multiple Emulsions

Influence of Phase Inversion on the Formation and Stability of One-Step Multiple Emulsions

Current Status of Research on Kidney and Psychiatric Disorders (Dementia as an Example)

Recent progress in oil-in-water-in-oil (O/W/O) double emulsions

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