Preparation and characterization of water in sesame oil microemulsion by spontaneous method

Nazari, Mona; Mehrnia, Mohammad Amin; Jooyandeh, Hossein; Barakat, Hassan

doi:10.1111/jfpe.13032

Cited by 15 publications

(5 citation statements)

References 31 publications

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“…Therefore, they may be considered as low energy consuming technologies. Emulsification of two immiscible liquids can be prepared by controlling phase inversion temperature, membrane emulsification and spontaneous way [24].…”

Section: Emulsificationmentioning

confidence: 99%

Microencapsulation of Olive Oil

Chaabane

Yakdhane

Vatai

et al. 2022

Period. Polytech. Chem. Eng.

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Olive oil has been received a great importance around the globe because it provides unique functional value. Olive oil prevents the risks of several chronic and acute metabolic disorders because it is enriched with monounsaturated fatty acids, antioxidant phenolic compounds, vitamin E and vitamin K. Unfortunately, oxidative deterioration of fatty acids in olive oil provides short shelf life and reduces biological activities. It is responsible for undesirable organoleptic properties. It may belief that one of the solutions to preserve the quality of olive oil is microencapsulation. In this review, comprehensive information about techniques to prepare olive oil microcapsule is represented. To prepare olive oil microcapsule, emulsification of olive oil with different wall materials (matrixes) has been adopted as a primary step. Subsequently, dehydration of emulsion by spray drying or freeze drying or coacervation process has been adopted to prepare olive oil microcapsule. Moreover, microcapsule of olive oil has been prepared by extrusion technology. Biopolymers, such as proteins and polysaccharides have been used as wall material for encapsulation of olive oil. As stable emulsification is one of important issue to produce microcapsule, several emulsifiers, such as lecithin, tween 20 have been used during emulsion preparation. Different characteristics of the microcapsule of olive oil are summarized because it is influenced by several factors during preparation of microcapsule. In later exercise, several applications of encapsulated olive oil in food, pharmaceutical and cosmetic industries are represented in comprehensive way. It may expect that this review article will receive attention in industries and academic sectors.

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Section: Emulsificationmentioning

confidence: 99%

Microencapsulation of Olive Oil

Chaabane

Yakdhane

Vatai

et al. 2022

Period. Polytech. Chem. Eng.

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“…Through several screens, a vegetable oil continuous phase supported by a polyglycerol polyricinoleate (PGPR) emulsifier was chosen based on emulsions commonly used in industry. [30][31][32][33] Vegetable oil containing PGPR (Fig. 2a) was added to a separate vial, and the aqueous mixture was transferred by micropipette to the vial containing the oil and emulsifier.…”

Section: Papermentioning

confidence: 99%

Electrostatic loading and photoredox-based release of molecular cargo from oligoviologen-crosslinked microparticles

et al. 2022

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“…Through several screens, a vegetable oil continuous phase supported by a polyglycerol polyricinoleate (PGPR) emulsifier was chosen based on emulsions commonly used in industry. [27][28][29][30] Vegetable oil containing PGPR (Fig. 2a) was added to a separate vial such that the oil:water ratio (wt:wt) was 9:1.…”

Section: Fabrication Of Photoredox-enabled Microparticlesmentioning

confidence: 99%

Electrostatic loading and photoredox-based release of molecular cargo from oligoviologen-crosslinked microparticles

Palmquist

Gruschka

Dorsainvil

et al. 2021

Preprint

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Although on-demand cargo release has been demonstrated in a wide range of microparticle platforms, many existing methods lack specific loading interactions and/or undergo permanent damage to the microparticle to release the cargo. Here, we report a novel method for electrostatically loading negatively charged molecular cargo in oligoviologen-crosslinked microparticles, wherein the cargo can be released upon activation by visible light. A water-in-oil (W/O) emulsion polymerization method was used to fabricate narrowly dispersed microparticles crosslinked by a dicationic viologen-based dimer and a poly(ethylene glycol) diacrylate. A zinc-tetraphenyl porphyrin photocatalyst was also polymerized into the microparticle and used to photochemically reduce the viologen subunits to their monoradical cations through a visible-light-mediated photoredox mechanism with triethanolamine (TEOA) as a sacrificial reductant. The microparticles were characterized by microscopy methods revealing uniform, spherical microparticles 481 ± 20.9 nm in diameter. Negatively charged molecular cargo (methyl orange, MO) was electrostatically loaded into the microparticles through counteranion metathesis. Upon irradiation with blue (450 nm) light, the photo-reduced viologen crosslinker subunits lose positive charges, resulting in release of the anionic MO cargo. Controlled release of the dye, as tracked by absorption spectroscopy, was observed over time, yielding release of up to 40% of the cargo in 2d and 60% in 5d in single dynamic dialysis experiment. However, full release of cargo was achieved upon transferring the microparticles to a fresh TEOA solution after the initial 5d period.

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Preparation and characterization of water in sesame oil microemulsion by spontaneous method

Cited by 15 publications

References 31 publications

Microencapsulation of Olive Oil

Microencapsulation of Olive Oil

Electrostatic loading and photoredox-based release of molecular cargo from oligoviologen-crosslinked microparticles

Electrostatic loading and photoredox-based release of molecular cargo from oligoviologen-crosslinked microparticles

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