Uneingeschränkter Zugang

Evaluation of drops dimensions and rheological properties in production of multiple emulsion in a vessel


Zitieren

Farahmand, S., Tajerzadeh, H. & Farboud, E.S. (2006). Formulation and evaluation of a vitamin C multiple emulsion. Pharm. Dev. Technol. 11, 2, 255–261. DOI: 10.1080/10837450500464172.Search in Google Scholar

Hema, S.K., Karmakar, A., Das, R.K. & Srivastava, P. (2022). Simple formulation and characterization of double emulsion variant designed to carry three bioactive agents. Heliyon 8. e10397. DOI: 10.1016/j.heliyon.2022.e10397.Search in Google Scholar

Han, L., Zhou, S., Lu, K., Zheng, Y., Qi, B. & Li, Y. (2022). Effects of inducer type and concentration on the formation mechanism of W/O/W double emulsion gels. Food Chem. 379, 132166. DOI: 10.1016/j.foodchem.2022.132166.Search in Google Scholar

Olivieri, L., Seiller, M., Bromberg, L., Besnard, M., Duong, T.N. & Grossiord, J.L. (2003). Optimization of a thermally reversible W/O/W multiple emulsion for shear-induced drug release, J. Contr. Release 88, 3, 401–412. DOI: 10.1016/s0168-3659(03)00013-0.Search in Google Scholar

Xia, Q. & Yao, Y. (2011). Preparation and evaluation of a W/O/W double emulsion containing both vitamin C and vitamin E. Materials Science Forum, 694, 783–787. DOI: 10.4028/www.scientific.net/MSF.694.783Search in Google Scholar

Jimenez-Colmenero, F. (2013). Potential applications of multiple emulsions in the development of healthy and functional foods. Food Res. Int. 52, 1, 64–74. DOI: 10.1016/j. foodres.2013.02.040.Search in Google Scholar

Cavalheiro, C.P., Ruiz-Capillas, C., Herrero, A.M., Jimenez-Colmenero, F., Pintado, T., de Menezes, C.R. & Fries, L.L.M. (2020). Effect of encapsulated Lactobacillus plantarum as probiotic on dry-sausages during chilled storage. Int. J. Food Sci. 55, 12, 3613–3621. DOI: 10.1111/ijfs.14695.Search in Google Scholar

Klojdova, I. & Stathopoulos, C. (2022). W/o/w multiple emulsions: A novel trend in functional ice cream preparations? Food Chem. X 16, 100451. DOI: 10.1016/j.fochx.2022.100451.Search in Google Scholar

Zheng, B., Li, X., Hao, J. & Xu, D. (2023). Meat systems produced with Monascus pigment water-in-oil-in-water multiple emulsion as pork fat replacers. Food Chem. 402, 134080. DOI: 10.1016/j.foodchem.2022.134080.Search in Google Scholar

Surh, J., Vladisavljevic, G.T., Mun, S. & McClements, D.J. (2007). Preparation and characterization of Water/Oil and Water/Oil/Water Emulsions Containing Biopolymer-Gelled Water Droplets. J. Agric. Food Chem. 55, 175–184. DOI: 10.1021/jf061637qSearch in Google Scholar

Aditya, N.P., Aditya, S., Yang, H., Kim, H.W., Park, S.O. & Ko, S. (2015). Co-delivery of hydrophobic curcumin and hydrophilic catechin by a water-in-oil-in-water double emulsion. Food Chem.173, 7–13. DOI: 10.1016/j.foodchem.2014.09.131.Search in Google Scholar

Sung, M-R., Xiao, H., Decker, E.A. & Mc Clements, D.J. (2015). Fabrication, characterization and properties of filled hydrogel particles formed by the emulsion-template method. J. Food Engin. 155, 16–21. DOI: 10.1016/j.jfoodeng.2015.01.007.Search in Google Scholar

Mehrania, M-A., Jafari, S-M., Makhmal-Zadeh, B.S. & Maghsoudlou, Y. (2017). Rheological and release properties of double nano-emulsions containing crocin prepared with Angum gum, Arabic gum and whey protein. Food Hydrocol. 66, 259–267. DOI: 10.1016/j.foodhyd.2016.11.033.Search in Google Scholar

Mutaliyeva, B., Grigoriev, D., Madybekova, G., Sharipova, A., Aidarova, S., Saparbekova, A. & Miller, R. Microencapsulation of insulin and its release using w/o/w double emulsion method. Coll. and Surfaces A: Physicochem. and Eng. Aspects, 521, 2017, 147–152. DOI: 10.1016/j.colsurfa.2016.10.041.Search in Google Scholar

Dłuska, E. & Markowska-Radomska, A. (2010). Regimes of multiple Emulsion of W1/O/W2 and O1/W/O2 type in the continuous Couette-Taylor flow contactor. Chem. Eng. Technol. 33, 1, 113–120. DOI: 10.1002/ceat.200900278.Search in Google Scholar

Li, J., Zhang, J., Han, B., Zhao, Y. & Yang, G. (2012). Formation of multiple water-in-ionic liquid – in-water emulsions. J. Colloid Interf. Sci. 368, 395–399. DOI: 10.1016/j. jcis.2011.10.083.Search in Google Scholar

Zhang, W. & Li, F. (2013). Preparation and characterization of multiple emulsion (W/Si/W) by single-step emulsification. Coll. Surf. A: Physicoch. Eng. Aspects, 423, 98–103. DOI: 10.1016/j.colsurfa.2013.02.004.Search in Google Scholar

Li, F. & Zhang, W. (2015). Stability and rheology of W/Si/W multiple emulsions with polydimethylsiloxane. Colloids and Surfaces A: Physicochem. and Eng. Aspects, 470, 290–296. DOI: 10.1016/j.colsurfa.2015.02.001.Search in Google Scholar

Major-Godlewska, M. (2019). Evaluation of drops dimensions in time and rheological properties of the multiple emulsion. Chem. Pap., Vol. 73, no. 8, 2073–2080, DOI: 10.1007/s11696-019-00754-5.Search in Google Scholar

Major-Godlewska, M. (2020), The influence of stirring time and frequency of impeller rotation on evaluation of drops dimensions and rheological properties of the multiple emulsion. Chem. Pap., Vol. 74, no. 9, 3135–3143, DOI: 10.1007/s11696-020-01146-w.Search in Google Scholar

Ursica, L., Tita, D., Palici, I., Tita, B. & Vlaia, V. (2005) Particle size analysis of some water/oil/water multiple emulsions. J. Pharmac. Biomed. Anal. 37, 931–936. DOI: 10.1016/j. jpba.2004.10.055.Search in Google Scholar

Mun, S., Choi, Y., Shim, J-Y., Park, K-H. & Kim, Y-R. (2011). Effects of enzymatically modified starch on the encapsulation efficiency and stability of water-in-oil-in-water emulsions. Food Chem. 128, 266–275. DOI: 10.1016/j.food-chem.2011.03.014.Search in Google Scholar

Cizauskaite, U., Marksiene, R., Viliene, V. & Gruzauskas, R. (2017). New strategy of multiple emulsion formation based on the interactions between polymeric emulsifier and natural ingradients. Coll. Surf. A: Physicochem. Eng. Aspects, 515, 22–33. DOI: 10.1016/j.colsurfa.2016.12.002.Search in Google Scholar

Bou, R., Cofrades, S. & Jimenez-Colmenero, F.J. (2014). Physicochemical properties and riboflavin encapsulation in double emulsions with different lipid sources. LWT – Food Sci. Technol. 59, 621–628. DOI: 10.1016/j.lwt.2014.06.044.Search in Google Scholar

Perez-Moral, N., Watt, S. & Wilde, P. (2014). Comparative study of the stability of multiple emulsions containing a gelled or aqueous internal phase. Food Hydrocol. 42, 215–222. DOI: 10.1016/j.foodhyd.2014.05.023.Search in Google Scholar

Mohammadi, A., Jafari, S.M., Esfanjani, A.F. & Akhavan, S. (2016). Application of nano-encapsulated olive leaf extract in controlling the oxidative stability of soybean oil. Food Chem. 190, 2016, 513–519. DOI: 10.1016/j.foodchem.2015.05.115.Search in Google Scholar

Matos, M., Gutierrez, G., Coca, J. & Pazos, C. (2014). Preparation of water-in-oil-in-water (W1/O/W2) double emulsions containing trans-resveratrol. Colloids Surf. A: Physicochem. Eng. Aspects, 442, 69–79. DOI: 10.1016/j.colsurfa.2013.05.065.Search in Google Scholar

Andrade, J. & Corredig, M. (2016). Vitamin D3 and phytosterols affect the properties of polyglycerol polyricinoleate (PGPR) and protein interface. Food Hydrocol. 54, 278–283. DOI: 10.1016/j.foodhyd.2015.10.001.Search in Google Scholar

Yamanaka, Y., Kobayashi, I., Neves, M.A., Ichikawa, S., Uemura, K. & Nakajima, M. (2017). Formulation of W/O/W emulsions loaded with short-chain fatty acid and their stability improvement by layer-by-layer deposition using dietary fibers. LWT-Food Sci. Technol. 76, 344–350. DOI: 10.1016/j. lwt.2016.07.063.Search in Google Scholar

Bernewitz, R., Schmidt, U.S., Schuchmann, H.P. & Guthausen, G. (2014). Structure of and diffusion in O/W/O double emulsions by CLSM and NMR-comparison with W/O/W. Colloids and Surfaces A: Physicochem. Eng. Aspects, 458, 10–18. DOI: 10.1016/j.colsurfa.2014.01.002.Search in Google Scholar

Tian, H., Xiang, D. & Li, C. (2021). Tea polyphenols encapsulated in W/O/W emulsions with xanthan gum-locust bean gum mixture: Evaluation of their stability and protection. Internat. J. Biol. Macromol. 175, 40–48. DOI: 10.1016/j. ijbiomac.2021.01.161.Search in Google Scholar

Brud, W.S. & Glinka, R., Technologia kosmetyków, Łódź, Wyd. MA, 2001, (in Polish).Search in Google Scholar

Molski, M., Chemia piękna, Warszawa, WN PWN SA, 2009, (in Polish).Search in Google Scholar

Schuch, A., Leal, L.G. & Schuchmann, H.P. (2014). Production of W/O/W double emulsions. Part I: Visual observation of deformation and breakup of double emulsion drops and coalescence of the inner droplets. Coll. Surf. A: Physicochem. Eng. Aspects. 461, 336–343. DOI: 10.1016/j.colsurfa.2013.11.043.Search in Google Scholar

Schuch, A., Deiters, P., Henne, J., Kohler, K. & Schuch-mann, H.P. (2013). Production of W/O/W (water-in-oil-in-water) multiple emulsions: droplet breakup and release of water. J. Colloid Interf. Sci. 402, 157–164. DOI: 10.1016/j.jcis.2013.03.066.Search in Google Scholar

Boostani, S., Riazi, M., Marefati, A., Rayner, M., Mohammad, S. & Hosseini, H. (2022). Development and characterization of medium and high internal phase novel multiple Pickering emulsions stabilized by hordein nanoparticles. Food Chem. 372, 131354. DOI: 10.1016/j.foodchem.2021.131354.Search in Google Scholar

eISSN:
1899-4741
Sprache:
Englisch
Zeitrahmen der Veröffentlichung:
4 Hefte pro Jahr
Fachgebiete der Zeitschrift:
Industrielle Chemie, Biotechnologie, Chemieingenieurwesen, Verfahrenstechnik