Preparation of emulsions and particles by membrane emulsification for the food processing industry

Polycaprolactone multicore-matrix particle for the simultaneous encapsulation of hydrophilic and hydrophobic compounds produced by membrane emulsification and solvent diffusion processes

“…The mild conditions of membrane emulsification are especially useful when the microencapsulation process involves the preparation of a W/O/W emulsion as an initial liquid phase.This kind of emulsion is highly thermodynamically unstable and emulsion breakdown can occur easily in the high shear stress conditions. Another additional advantage of membrane emulsification is the easy process scaleup which can be carried out, keeping the performance demonstrated at the laboratory scale [19]. So far, membrane emulsification has been investigated for microencapsulation of water soluble and lipophilic drugs within W/O/W emulsions such as: ethanol-oil-water E/O/W; and water-oil-water W/O/W [20,21] or within microspheres and capsules produced in most cases by coacervation, interfacial polymerization and solvent evaporation [22][23][24][25].…”

The encapsulation of flavourzyme in nanoliposome by heating method

“…It is generally agreed that the majority of microencapsulation techniques currently used in the food industry is composed of sugar, starch, gum, protein, dextrin and alginate. Recently, liposome, spherical particles with sizes at the range of the nanometer to micrometer formed by polar lipids (Charcosset 2009;Taylor et al 2005) has received special attention in the literature (Mozafari et al 2008a, b). Liposome technology has generated much interest in food industry for the encapsulation of different materials such as ferrous glycinate (Ding et al 2011), ferrous sulfate (Xia and Xu 2005), antioxidant (Mozafari et al 2006), nisin (Taylor et al 2007;Laridi et al 2003;Colas et al 2007) β-galactosidase (Rao et al 1994) and different cheese accelerated enzymes such as lipase (Kheadr et al 2002), Nutrease (Alkhalaf et al 1989), chymotripsine (Laloy et al 1998;Dufour et al 1996), chymosine (Picon et al 1994), neutral protease (Picon et al 1995), cyprosine (Picon et al 1996) bacterial and fungal protease, Flavourzyme and palatase .…”

Preparation and evaluation of water-in-soybean oil–in-water emulsions by repeated premix membrane emulsification method using cellulose acetate membrane

“…A technique for producing emulsion known as 'membrane emulsification' (ME) has received growing attention in the late 1980s (Charcosset 2009) due to its simplicity, low energy consumption, lower amounts of surfactant is utilized and enabling the production of dropletsize with narrow distributions (Trentin et al 2011). This is an innovative method to prepare emulsions with a homogeneous droplets size (Kim and Schroën 2008).…”