scholarly journals Effect of Selected Stabilizers and Processing Aids on the Stability of a Double Emulsion Encapsulating Bitter Gourd Extract

2021 ◽  
Author(s):  
Urmila Choudhary ◽  
Latha Sabikhi
Keyword(s):  
Double Emulsion ◽  
Gum Arabic ◽  
Sodium Caseinate ◽  
Bitter Gourd ◽  
Whey Protein Concentrate ◽  
Physical Parameters ◽  
Sedimentation Stability ◽  
Double Emulsions ◽  
The Stability ◽  
Emulsion Matrix

Effect of three variables in differing concentrations [NaCl (3-5%), polyglycerol polyricinoleate (PGPR) (2-4%) and dairy protein-polysaccharide complexes (Whey protein concentrate(WPC-80)-gum Arabic(GA) and sodium caseinate(SC)-gum Arabic in 1:2 ratio)] on the stability of W1/O/W2 emulsion matrix that was used to encapsulate bitter gourd extract was evaluated. The double emulsion matrix was characterized by apparent viscosity, zeta potential, turbidity and sedimentation stability by visual appearance. The physical parameters of the double emulsion matrix were very highly significantly (p < 0.001) affected by all variables such as the concentration of salt, PGPR and complex (WPC-GA and SC-P) as well as their interactions. The double emulsions prepared with WPC-GA became unstable immediately after preparation or after one day of preparation. SC-GA stabilized double emulsions were found more stable than WPC-GA stabilized emulsions. A double emulsion containing 5% NaCl, 2% PGPR and 16.5% SC-GA were found most stable (10 days at 37°C) in comparison to other combinations used.

scholarly journals Addition of Trans-Resveratrol-Loaded Highly Concentrated Double Emulsion to Yoghurts: Effect on Physicochemical Properties

2021 ◽  
Vol 23 (1) ◽  
pp. 85
Author(s):  
Rocío Díaz-Ruiz ◽  
Amanda Laca ◽  
Marta Sánchez ◽  
Manuel Ramón Fernández ◽  
María Matos ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Droplet Size ◽  
Storage Time ◽  
Control Sample ◽  
Double Emulsion ◽  
Colour Variation ◽  
Double Emulsions ◽  
Appreciable Increase ◽  
Different Types ◽  
The Stability

Trans-resveratrol (RSV) needs to be encapsulated to maintain its beneficial properties on the human body. This is due to its extreme photosensitivity, short biological half-life, and easy oxidation. In this study, the use of double emulsions for RSV encapsulation and their further application on functional yoghurts was studied. Different types of yoghurts were prepared: with and without RSV and with two types of volumetric emulsion formulations (20/80 and 30/70). In order to study the influence of the addition of double emulsions to the physical properties of the prepared yoghurts, they were characterised fresh and after a month under storage at 4 °C, in terms of droplet size, morphology, stability, rheology, texturometry, colorimetry, and antioxidant capacity. Results obtained showed that the presence of emulsion in the yoghurts produced a generalised decrease in the predominant droplet size (from 48 µm to 15–25 µm) and an increase in the stability. Additionally, a predominantly elastic character was observed. The firmness values obtained were very similar for all the yoghurts analysed and did not suffer important modifications with time. A slight colour variation was observed with storage time in the control sample, whereas a more notable variation in the case of emulsion yoghurts was observed. An appreciable increase of the antioxidant capacity of the final functional yoghurt (100 g) was observed when it contained 5–8 mg of RSV. Encapsulated RSV added to yoghurts presented a larger protection against RSV oxidation compared with free RSV, presenting a larger antioxidant inhibition after one month of storage. Moreover, the antioxidant capacity of yoghurts with encapsulated RSV was not affected under storage, since slight reductions (3%) were registered after one month of storage at 4 °C.

Stabilization of oil-in-water-in-oil (O1/W/O2) Pickering double emulsions by soluble and insoluble whey protein concentrate-gum Arabic complexes used as inner and outer interfaces

2018 ◽  
Vol 221 ◽  
pp. 35-44 ◽  
Author(s):  
A.G. Estrada-Fernández ◽  
A. Román-Guerrero ◽  
R. Jiménez-Alvarado ◽  
C. Lobato-Calleros ◽  
J. Alvarez-Ramirez ◽  
...  
Keyword(s):  
Whey Protein ◽  
Gum Arabic ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Double Emulsions ◽  
Oil In Water

Influence of Different Wall Materials on the Microencapsulation of Virgin Coconut Oil by Spray Drying

2015 ◽  
Vol 11 (1) ◽  
pp. 61-69 ◽  
Author(s):  
Yen Yi Hee ◽  
Chin Ping Tan ◽  
Russly Abdul Rahman ◽  
Noranizan Mohd Adzahan ◽  
Wee Ting Lai ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Spray Drying ◽  
Encapsulation Efficiency ◽  
Coconut Oil ◽  
Gum Arabic ◽  
Sodium Caseinate ◽  
Whey Protein Concentrate ◽  
Wall Material ◽  
Virgin Coconut Oil ◽  
Wall Materials

Abstract The main objective of this study was to evaluate the influence of the different wall material combinations on the microencapsulation of virgin coconut oil (VCO) by spray drying. Maltodextrin (MD) and sodium caseinate (SC) were used as the basic wall materials and mixed with gum Arabic (GA), whey protein concentrate (WPC) and gelatin (G). The stability, viscosity and droplet size of the feed emulsions were measured. MD:SC showed the best encapsulation efficiency (80.51%) and oxidative stability while MD:SC:GA presented the lowest encapsulation efficiency (62.93%) but better oxidative stability than the other two combinations. Microcapsules produced were sphere in shape with no apparent fissures and cracks, low moisture content (2.35–2.85%) and high bulk density (0.23–0.29 g/cm3). All the particles showed relatively low peroxide value (0.34–0.82 meq peroxide/kg of oil) and good oxidative stability during storage. MD:SC:GA microencapsulated VCO had the highest antioxidant activity in both of the 2,2-diphenyl-1-picrylhydrazyl (DPPH) (0.22 mmol butylated hydroxyanisole (BHA)/kg of oil) and 2,2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assays (1.35 mmol trolox/kg of oil).

scholarly journals Stability of Mexican Oregano Essential Oil Double Emulsions Obtained by Ultrasound Formulated With Whey Protein Concentrate and Tween 80

2016 ◽  
Vol 6 (1) ◽  
pp. 32
Author(s):  
Areli H. Peredo-Luna ◽  
Aurelio Lopez-Malo ◽  
Enrique Palou ◽  
Maria Teresa Jimenez-Munguia
Keyword(s):  
Essential Oil ◽  
Whey Protein ◽  
Correlation Coefficients ◽  
Droplet Size Distribution ◽  
Tween 80 ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Double Emulsions ◽  
Oregano Essential Oil ◽  
The Stability

Water-in-oil-in-water (W/O/W) emulsions have a great potential use for food applications because they can protect sensitive compounds, such as essential oils. The aim of this study was to determine the effect of ultrasonic homogenization parameters: intensity (42 or 54 µm) and time (5 or 7.5 min); and formulation: oil phase proportion (20 or 30%) and emulsifier concentration (0 or 0.3%); on the physical and stability properties of Mexican oregano essential oil (OEO) in double emulsions. The emulsions were made in a two-step process, primary emulsions (W/O) containing OEO in the oil phase and ascorbic acid solution in the water phase, were stabilized with lecithin; while secondary emulsions were stabilized with 6% (w/w) of whey protein concentrate (WPC) and with or without Tween 80 (T80). Creaming, viscosity and droplet size distribution were measured to determine the stability of the W/O/W emulsions; as well as other physical properties like density and pH. The prepared W/O/W emulsions had droplet sizes between 2.89(±0.589) µm and 4.123(±0.964) µm. The most stable emulsions, with no creaming developed after 25 days of storage, were the ones formulated with WPC with T80, and additionally, 30% of the primary emulsion. Besides, higher intensity and longer time of ultrasonic homogenization conditions applied enhances W/O/W stability. Empirical models were developed for viscosity and creaming properties of W/O/W emulsions, with 99.7% of correlation coefficients, finding optimum values for specific homogenization conditions and formulation. Further studies are suggested to evaluate OEO in W/O/W emulsions as controlled release systems in food.

scholarly journals Influence of Hydrophilic Surfactants on the W1–W2 Coalescence in Double Emulsion Systems Investigated by Single Droplet Experiments

2021 ◽  
Vol 5 (2) ◽  
pp. 21
Author(s):  
Nico Leister ◽  
Heike P. Karbstein
Keyword(s):  
Double Emulsion ◽  
Water Phase ◽  
Single Droplet ◽  
Fast Evaluation ◽  
Double Emulsions ◽  
Low Concentrations ◽  
Emulsion Systems ◽  
The Stability ◽  
Single Droplets ◽  
And Diffusion

Double emulsions are a promising formulation for encapsulation and targeted release in pharmaceutics, cosmetics and food. An inner water phase is dispersed in an oil phase, which is again emulsified in a second water phase. The encapsulated inner water phase can be released via diffusion or via coalescence, neither of which is desired during storage but might be intended during application. The two interfaces in a double emulsion are stabilized by a hydrophilic and a lipophilic surfactant, to prevent the coalescence of the outer and the inner emulsion, respectively. This study focuses on the influence of the hydrophilic surfactant on the release of inner water or actives encapsulated therein via coalescence of the inner water droplet with the outer O–W2 interface. Since coalescence and diffusion are difficult to distinguish in double emulsions, single-droplet experiments were used to quantify differences in the stability of inner droplets. Different lipophilic (PGPH and PEG-30 dipolyhydroxylstearate) and hydrophilic surfactants (ethoxylates, SDS and polymeric) were used and resulted in huge differences in stability. A drastic decrease in stability was found for some combinations, while other combinations resulted in inner droplets that could withstand coalescence longer. The destabilization effect of some hydrophilic surfactants depended on their concentration, but was still present at very low concentrations. A huge spread of the coalescence time for multiple determinations was observed for all formulations and the necessary statistical analysis is discussed in this work. The measured stabilities of single droplets are in good accordance with the stability of double emulsions for similar surfactant combinations found in literature. Therefore, single droplet experiments are suggested for a fast evaluation of potentially suitable surfactant combinations for future studies on double-emulsion stability.

scholarly journals Evaluating the Stability of Double Emulsions—A Review of the Measurement Techniques for the Systematic Investigation of Instability Mechanisms

2020 ◽  
Vol 4 (1) ◽  
pp. 8
Author(s):  
Nico Leister ◽  
Heike P. Karbstein
Keyword(s):  
Measurement Techniques ◽  
Double Emulsion ◽  
Systematic Investigation ◽  
Model Systems ◽  
Scanning Calorimetry ◽  
Contrast Model ◽  
Double Emulsions ◽  
Analysis Methods ◽  
The Stability

Double emulsions are very promising for various applications in pharmaceutics, cosmetics, and food. Despite lots of published research, only a few products have successfully been marketed due to immense stability problems. This review describes approaches on how to characterize the stability of double emulsions. The measurement methods are used to investigate the influence of the ingredients or the process on the stability, as well as of the environmental conditions during storage. The described techniques are applied either to double emulsions themselves or to model systems. The presented analysis methods are based on microscopy, rheology, light scattering, marker detection, and differential scanning calorimetry. Many methods for the characterization of double emulsions focus only on the release of the inner water phase or of a marker encapsulated therein. Analysis methods for a specific application rarely give information on the actual mechanism, leading to double emulsion breakage. In contrast, model systems such as simple emulsions, microfluidic emulsions, or single-drop experiments allow for a systematic investigation of diffusion and coalescence between the individual phases. They also give information on the order of magnitude in which they contribute to the failure of the overall system. This review gives an overview of various methods for the characterization of double emulsion stability, describing the underlying assumptions and the information gained. With this review, we intend to assist in the development of stable double emulsion-based products.

scholarly journals Influence of Aqueous Phase Composition on Double Emulsion Stability and Colour Retention of Encapsulated Anthocyanins

Foods ◽  
2021 ◽  
Vol 11 (1) ◽  
pp. 34
Author(s):  
Damien A. Sebben ◽  
Stephanie V. MacWilliams ◽  
Long Yu ◽  
Patrick T. Spicer ◽  
Vincent Bulone ◽  
...  
Keyword(s):  
Phase Composition ◽  
Aqueous Phase ◽  
Emulsion Stability ◽  
Double Emulsion ◽  
Storage Period ◽  
Size Analysis ◽  
Structural Behaviour ◽  
Double Emulsions ◽  
The Stability ◽  
Emulsion Rheology

Water-in-oil-in-water (W1/O/W2) emulsions (double emulsions) have often been used for the encapsulation of bioactive compounds such as anthocyanins. Instability of both anthocyanins and double emulsions creates a need for a tailored composition of the aqueous phase. In this work, double emulsions with a gelled internal water phase were produced and monitored over a 20-day storage period. The effect of the electrolyte phase composition (varying electrolyte components, including adipic acid, citric acid, and varying concentration of potassium chloride (KCl)) on anthocyanin and double emulsion stability was analysed using colour analysis, droplet sizing, and emulsion rheology. The effect of electrolytes on colour retention was shown to differ between the primary W1/O emulsion and the secondary W1/O/W2 emulsion. Furthermore, droplet size analysis and emulsion rheology highlighted significant differences in the stability and structural behaviour of the emulsions as a function of electrolyte composition. In terms of colour retention and emulsion stability, a citrate-buffered system performed best. The results of this study highlight the importance of strict control of aqueous phase constituents to prevent anthocyanin degradation and maximise double emulsion stability. Additional experiments analysed the effect of pectin chemistry on the anthocyanin colour retention and leakage, finding no conclusive difference between the unmodified and amidated pectin.

scholarly journals Properties of double W/O/W emulsions containing vitamin C and E stabilized with gelatin/sodium caseinate complex

2019 ◽  
Vol 84 (12) ◽  
pp. 1427-1438 ◽  
Author(s):  
Jadranka Fraj ◽  
Lidija Petrovic ◽  
Jelena Milinkovic-Budincic ◽  
Jaroslav Katona ◽  
Sandra Bucko ◽  
...  
Keyword(s):  
Sodium Caseinate ◽  
Practical Application ◽  
Sedimentation Stability ◽  
Double Emulsions ◽  
Liquid Dispersion ◽  
Dispersion Systems ◽  
Food Applications ◽  
Oil Water ◽  
Outer Water ◽  
Complex Liquid

Double emulsions are complex liquid dispersion systems in which the droplets of one dispersed liquid are further dispersed in another liquid, producing W/O/W or O/W/O emulsions. W/O/W emulsions are the most studied systems because they have great potential application. However, despite all the advantages, that these systems offer, it is very difficult to obtain stable formulations, and this is the reason for their limited practical application. The use of biopolymers to stabilize double emulsions could give rise to pharmaceutical and food applications. Based on previous studies, appropriate concentrations of gelatin and sodium caseinate (NaCAS) were selected to investigate the possibility of stabilization of double W/O/W emulsions by this system, if they are present in the outer aqueous phase. The investigations showed that interactions between gelatin and NaCAS in the outer water phase, as well as the composition of the mixtures of lipohilic emulsifiers used for the primary W/O emulsions preparation, influences the droplets size and sedimentation stability of double emulsions. The most stable emulsions were obtained at a NaCAS concentration when an insoluble coacervate forms (0.5 mass %) and at concentrations higher then this, when soluble negatively charged complexes adsorb at the oil/water interface.

scholarly journals Mixing Oil-Based Microencapsulation of Garlic Essential Oil: Impact of Incorporating Three Commercial Vegetable Oils on the Stability of Emulsions

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1637
Author(s):  
Yunjiao Zhao ◽  
Rui Liu ◽  
Cuiping Qi ◽  
Wen Li ◽  
Mohamed Rifky ◽  
...  
Keyword(s):  
Essential Oil ◽  
Vegetable Oils ◽  
Encapsulation Efficiency ◽  
Ostwald Ripening ◽  
Corn Oil ◽  
Whey Protein Concentrate ◽  
Diallyl Disulfide ◽  
Active Components ◽  
The Stability ◽  
Garlic Essential Oil

The active components in garlic essential oil are easily degradable, which limits its application in the food industry. Vegetable oils (VOs) were used to improve the stability of garlic essential oil (GEO) emulsion. The volatile compounds of GEO and its mixtures with vegetable oils (VOs), including corn oil (CO), soybean oil (SO), and olive oil (OO) indicated that GEO-VO mixtures had a higher percentage of Diallyl disulfide and Diallyl trisulfide than pure GEO. Adding an appropriate amount of VOs promoted the GEO emulsion (whey protein concentrate and inulin as the wall materials) stability in order of CO > SO > OO. Evaluation of the encapsulation efficiency, controlled release, and antimicrobial activity of GEO-VO microcapsules showed that the GEO was successfully entrapped and slowly released with active antibacterial activities on both E. coli and S. aureus. Collectively, these results implied that VOs, especially for 20% CO, improved the stability of GEO emulsions and the encapsulation efficiency of GEO microcapsules. The mechanism might be related to (1) the regulating effect of density difference between oil and water phases on prevention to gravitational separation, (2) the promotion to the compatibility of GEO and VOs to inhibit the phase separation caused by Ostwald ripening.

scholarly journals Charge Transfer Complexes of Ketotifen with 2,3-Dichloro-5,6-dicyano-p-benzoquinone and 7,7,8,8-Tetracyanoquodimethane: Spectroscopic Characterization Studies

Molecules ◽  
2021 ◽  
Vol 26 (7) ◽  
pp. 2039
Author(s):  
Gamal A. E. Mostafa ◽  
Ahmed Bakheit ◽  
Najla AlMasoud ◽  
Haitham AlRabiah
Keyword(s):  
Charge Transfer ◽  
Spectroscopic Characterization ◽  
Molar Ratio ◽  
Charge Transfer Complexes ◽  
Physical Parameters ◽  
Spectrophotometric Methods ◽  
Theoretical Approaches ◽  
The Stability ◽  
Ct Complexes

The reactions of ketotifen fumarate (KT) with 2,3-dichloro-5,6-dicyano-p-benzoquinone (DDQ) and 7,7,8,8-tetracyanoquinodimethane (TCNQ) as π acceptors to form charge transfer (CT) complexes were evaluated in this study. Experimental and theoretical approaches, including density function theory (DFT), were used to obtain the comprehensive, reliable, and accurate structure elucidation of the developed CT complexes. The CT complexes (KT-DDQ and KT-TCNQ) were monitored at 485 and 843 nm, respectively, and the calibration curve ranged from 10 to 100 ppm for KT-DDQ and 2.5 to 40 ppm for KT-TCNQ. The spectrophotometric methods were validated for the determination of KT, and the stability of the CT complexes was assessed by studying the corresponding spectroscopic physical parameters. The molar ratio of KT:DDQ and KT:TCNQ was estimated at 1:1 using Job’s method, which was compatible with the results obtained using the Benesi–Hildebrand equation. Using these complexes, the quantitative determination of KT in its dosage form was successful.

Sign in / Sign up

Export Citation Format

Share Document