Release of electrolytes from W/O/W double emulsions stabilized by a soluble complex of modified pectin and whey protein isolate

Lutz, Rachel; Aserin, Abraham; Wicker, Louise; Garti, Nissim

doi:10.1016/j.colsurfb.2009.07.014

Cited by 98 publications

(49 citation statements)

References 32 publications

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“…This study confirms the hypothesis of Pawlik et al (2010) that the addition of salt in the water phase strengthens the interaction between adsorbed molecules, and provides better packing of the PGPR in the interfacial layer. Therefore, increasing the elasticity of the layer decreases the interfacial mobility and the rate of film drainage between approaching droplets, leading to increasing emulsion stability by "stiffening" the interface (Lutz et al, 2009). Moreover, the typical triangular relation between the amount of surfactant, resulting particle size, and surface coverage, existing as a result of droplet break-up and the recoalescence mechanism of minidroplet formation was recognized to depend on the amount of added salt (Landfester, 2006).…”

Section: Resultsmentioning

confidence: 99%

How to Formulate a Stable and Monodisperse Water-in-Oil Nanoemulsion Containing Pumpkin Seed Oil: The Use of Multiobjective Optimization

Nikolovski

Ilić

Sovilj

2016

Braz. J. Chem. Eng.

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-The multiobjective optimization method was applied in order to improve the droplet size distribution and stability of water-in-oil emulsions composed of sunflower and pumpkin seed oils as continuous phase, polyglycerol polyricinoleate as emulsifier, water as dispersed phase and sodium chloride as co-stabilizer (lipophobe). Three composition factors were varied based on the three level Box-Behnken design and three characteristics of the obtained emulsions were measured for each experimental run. The mean volume diameter of water droplets and the span of the droplet size distribution, both determined immediately upon preparation of the emulsion, as well as the stability index over a three-month period were interrelated by regression functions with the surfactant concentration, oil composition and the salt content in the water phase of the emulsion. Also, the fourth objective function based on a difference in the prices of pumpkin seed and sunflower oils was considered for optimization. The multiobjective optimum was calculated by using the minimal loss method with weight factors. Additionally, effects of the continuous phase composition and the salt content on the equilibrium interfacial tension of water-oil systems and the changes of the droplet size distribution over time were studied.

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Section: Resultsmentioning

confidence: 99%

How to Formulate a Stable and Monodisperse Water-in-Oil Nanoemulsion Containing Pumpkin Seed Oil: The Use of Multiobjective Optimization

Nikolovski

Ilić

Sovilj

2016

Braz. J. Chem. Eng.

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“…In another example, complexes of WPI with enzymatically de-esterified pectin (63% DE) 122 have recently been successfully employed in the stabilization of W/O/W emulsions for encapsulation of electrolytes. 123 Experimental data for the kinetics of release of sodium chloride and sodium ascorbate from such a double emulsion system are shown in Figure 6. Starting with identical molar concentrations in the inner droplets, it was observed 123 that sodium ascorbate was released faster and to a greater extent than NaCl.…”

Section: Stabilization Of Double Emulsions By Protein-polysaccharide mentioning

confidence: 99%

Double Emulsions Stabilized by Food Biopolymers

2010

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Double emulsions of the water-in-oil-in-water (W/O/W) type have application in the formulation of reduced-fat food products and as vehicles for encapsulation and delivery of nutrients during food digestion. Progress in the development of stable double emulsions for food use is dependent on replacing small-molecule emulsifiers and synthetic polymeric stabilizing agents by food-grade ingredients. Of particular value for conferring the required functionality are food proteins and polysaccharides. This review describes how these biopolymers have been successfully incorporated into the internal and external aqueous phases of W/O/W emulsions to improve the stability and yield of model systems. Recent advances in the use of protein-polysaccharide conjugates and complexes for the stabilization of the outer droplets of W/O/W emulsions are highlighted.

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“…In pharmaceutics, drugs can be protected by the membrane until it reaches its target and then released by controlled release (Garti & Lutz, 2004;Hai & Magdassi, 2004;Tejado et al, 2005). Controlled release can by operated via swelling of the globules (or Ostwald swelling) which consists in an increase in size of the inner dispersed droplets due to a difference of chemical potential on both sides of the membrane leading to a water mass transfer from the external phase to the internal phase (Geiger et al, 1998;Lutz et al, 2009). As a consequence, the volume of the oily globules increases and when the resistance of the membrane becomes insufficient, the globule breaks liberating the active compound.…”

Section: Multiple Emulsionsmentioning

confidence: 99%

Mass Transfers Within Emulsions Studied by Differential Scanning Calorimetry (DSC) - Application to Composition Ripening and Solid Ripening

Clausse¹,

Drelich²,

Fouconnier³

2011

Mass Transfer - Advanced Aspects

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Release of electrolytes from W/O/W double emulsions stabilized by a soluble complex of modified pectin and whey protein isolate

Cited by 98 publications

References 32 publications

How to Formulate a Stable and Monodisperse Water-in-Oil Nanoemulsion Containing Pumpkin Seed Oil: The Use of Multiobjective Optimization

How to Formulate a Stable and Monodisperse Water-in-Oil Nanoemulsion Containing Pumpkin Seed Oil: The Use of Multiobjective Optimization

Double Emulsions Stabilized by Food Biopolymers

Mass Transfers Within Emulsions Studied by Differential Scanning Calorimetry (DSC) - Application to Composition Ripening and Solid Ripening

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