Preparation of water-in-oil-in-water emulsions by low frequency ultrasound using skim milk and sunflower oil

Leong, Thomas; Zhou, Meifang; Kukan, Nivanyah; Ashokkumar, Muthupandian; Martin, Gael M.

doi:10.1016/j.foodhyd.2016.10.017

Cited by 96 publications

(54 citation statements)

References 38 publications

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“…The highest encapsulation efficiency after the storage period was found for w/o/w emulsions without hydrocolloid. This finding confirmed the importance of casein-emulsifying properties [27], but droplet size uniformity (Fig. 4b) was clearly better when carrageenan GENULACTA NM-300 was added.…”

Section: Milk As the Internal Water Phasesupporting

confidence: 77%

Preparation of Water‐in‐Oil‐in‐Water Multiple Emulsions with Potential Use in Food Industry

et al. 2020

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Water‐in‐oil‐in‐water (w/o/w) emulsions were prepared using commonly available raw materials and a two‐step emulsification process. Several combinations of milk proteins and hydrocolloids were tested as internal water phases. Emulsions prepared with milk or colostrum exhibited the highest encapsulation efficiencies. In particular, w/o/w emulsions with internal water phases composed of colostrum, without addition of hydrocolloids, were the most stable. However, the addition of xanthan gum proved to be synergistic in stabilizing w/o/w whey emulsions.

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Section: Milk As the Internal Water Phasesupporting

confidence: 77%

Preparation of Water‐in‐Oil‐in‐Water Multiple Emulsions with Potential Use in Food Industry

et al. 2020

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“…Whereas sonication at a high amplitude normally results in loss of inner water droplets and their encapsulated ingredients, Tang and Sivakumar () have reported that a W/O/W emulsion can be successfully prepared by “modified” sonication—that is, under conditions of minimal cavitation at low amplitude. In preparing submicron W/O/W emulsions containing ferrous fumarate and ascorbic acid in the W1 phase, Tang and Sivakumar () used an Ultra‐Turrax to make the W/O and W/O/W premixes, and then they homogenized the premixes further using a specially designed “liquid whistle hydrodynamic cavitation reactor.” Leong and others () also recently used low‐energy sonication to disperse a primary W1/O emulsion containing skim milk as W1 phase, thereby enriching the milk with sunflower oil (35% encapsulation yield).…”

Section: Preparation Of Double Emulsionsmentioning

confidence: 99%

“…The continuous liquid phase of the food may replace the W2 phase of the original DE system, or alternatively the W2 phase of the enriched food product may be prepared directly. In the manufacture of a stable milk product (W2 phase) produced by dispersing a W1/O emulsion into skim milk, Leong and others () arranged the osmotic pressure in the W1 phase to be about 10 times higher than that in the W2 phase. In this formulation, the primary W1/O emulsion, containing a W1 phase of skim milk + 8 wt% NaCl, was emulsified into sunflower oil with 10 wt% Span 80.…”

Section: Preparation Of Double Emulsionsmentioning

confidence: 99%

Double Emulsions Relevant to Food Systems: Preparation, Stability, and Applications

Muschiolik¹,

Dickinson

2017

Comp Rev Food Sci Food Safe

315

190

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This review describes advances in the preparation of food-relevant double emulsions (DEs) of the waterin-oil-in-water (W/O/W) and oil-in-water-in-oil (O/W/O) types with emphasis on research published within the last decade. The information is assembled and critically evaluated according to the following aspects: the food application area, the range of encapsulated components and emulsion composition, the emulsification preparation methods, the balancing of the osmotic pressure, the stabilization by increased viscosity or gelation, the role of protein-polysaccharide interactions, and the techniques used to estimate DE yield and emulsification efficiency. Particular focus is directed toward the control of encapsulation and release behavior, including strategies that have been employed to improve the retention ability of the inner phase droplets by modifying the outer oil-water interface through mixed ingredient interactions, Pickering stabilization by particles, and biopolymer gelation. We also briefly consider the incorporation of DEs into dried microcapsules and the stability of W/O/W emulsions during eating and digestion. It would appear that 2 outstanding issues are currently preventing full realization of the potential of DEs in food applications: (i) the lack of availability of large-scale production equipment to ensure efficient nondestructive 2nd-stage emulsification, and (ii) the limited range of food-grade ingredients available to successfully replace polyglycerol polyricinoleate as the primary emulsifier in W/O/W formulations.

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“…To measure droplets, the refractive index of both emulsifiers (Span 80 = 1.48, PGPR = 1.464) and viscosity of sesame oil (viscosity =62 cp) at 25°C were introduced to the apparatus software. All measurements were done three times after overnight storage of samples at ambient temperature (Leong, Zhou, Kukan, Ashokkumar, & Martin, ).…”

Section: Methodsmentioning

confidence: 99%

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

Nazari¹,

Mehrnia²,

Jooyandeh³

et al. 2019

J Food Process Engineering

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Microemulsions based on their formation mechanism comparing to kinetically stable nanoemulsions are thermodynamically stable. Moreover, water in oil microemulsions could be used for encapsulation of water soluble compounds or preparing low fat products. In this research, we investigated the effects of preparation and formulation conditions on the formation and physical properties of water in sesame oil microemulsions using spontaneous method. Results showed that PGPR comparing to Span 80 formed transparent nanoemulsion with 67 nm droplet size. To investigate PGPR ability for emulsifying higher amounts of dispersed phase, water content increased in fixed concentration of PGPR. Increasing water content (%WOR) from 10 to 50% increased droplet size and viscosity from 53 to 722 nm and from 115 to 183 mPa.s, respectively. By increasing stirring speed to 900 rpm, droplet size decreased to 45 nm, but increasing stirring time to 2.5 hr, droplet size increased to 72 nm comparing to standard conditions. Comparing to pure water dissolving Vitamin C in inner aqueous phase increased droplet size to 171 nm. Practical applications Water in oil microemulsions fabricated using spontaneous method due to their high stability could be used for preparing low fat products such as seasonings and sauces. In this study, internal aqueous phase increased as much as possible at a fixed concentration of surfactant and factors affecting the emulsion droplet size and consequently their stability were evaluated. Moreover, such emulsions could be used for encapsulating water soluble ingredients such as Vitamin C in aqueous phase.

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Preparation of water-in-oil-in-water emulsions by low frequency ultrasound using skim milk and sunflower oil

Cited by 96 publications

References 38 publications

Preparation of Water‐in‐Oil‐in‐Water Multiple Emulsions with Potential Use in Food Industry

Preparation of Water‐in‐Oil‐in‐Water Multiple Emulsions with Potential Use in Food Industry

Double Emulsions Relevant to Food Systems: Preparation, Stability, and Applications

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

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