Protein-Stabilized Palm-Oil-in-Water Emulsification Using Microchannel Array Devices under Controlled Temperature

Microchannel (MC) emulsification for the preparation of monodisperse oil-in-water (O/W) and water-in-oil-in-water (W/O/W) emulsions containing palm oil as the oil phase was investigated for application as basic material solid/semi-solid lipid microspheres for delivery carriers of nutrients and drugs...

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Autores principales: Kuroiwa, Takashi, Ito, Miki, Okuyama, Yaeko, Yamashita, Kanna, Kanazawa, Akihiko
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7587966/
https://www.ncbi.nlm.nih.gov/pubmed/33086710
http://dx.doi.org/10.3390/molecules25204805
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author Kuroiwa, Takashi
Ito, Miki
Okuyama, Yaeko
Yamashita, Kanna
Kanazawa, Akihiko
author_facet Kuroiwa, Takashi
Ito, Miki
Okuyama, Yaeko
Yamashita, Kanna
Kanazawa, Akihiko
author_sort Kuroiwa, Takashi
collection PubMed
description Microchannel (MC) emulsification for the preparation of monodisperse oil-in-water (O/W) and water-in-oil-in-water (W/O/W) emulsions containing palm oil as the oil phase was investigated for application as basic material solid/semi-solid lipid microspheres for delivery carriers of nutrients and drugs. Emulsification was characterized by direct observation of droplet generation under various operation conditions, as such, the effects of type and concentration of emulsifiers, emulsification temperature, MC structure, and flow rate of to-be-dispersed phase on droplet generation via MC were investigated. Sodium caseinate (SC) was confirmed as the most suitable emulsifier among the examined emulsifiers, and monodisperse O/W and W/O/W emulsions stabilized by it were successfully obtained with 20 to 40 µm mean diameter (d(m)) using different types of MCs.
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spelling pubmed-75879662020-10-29 Protein-Stabilized Palm-Oil-in-Water Emulsification Using Microchannel Array Devices under Controlled Temperature Kuroiwa, Takashi Ito, Miki Okuyama, Yaeko Yamashita, Kanna Kanazawa, Akihiko Molecules Article Microchannel (MC) emulsification for the preparation of monodisperse oil-in-water (O/W) and water-in-oil-in-water (W/O/W) emulsions containing palm oil as the oil phase was investigated for application as basic material solid/semi-solid lipid microspheres for delivery carriers of nutrients and drugs. Emulsification was characterized by direct observation of droplet generation under various operation conditions, as such, the effects of type and concentration of emulsifiers, emulsification temperature, MC structure, and flow rate of to-be-dispersed phase on droplet generation via MC were investigated. Sodium caseinate (SC) was confirmed as the most suitable emulsifier among the examined emulsifiers, and monodisperse O/W and W/O/W emulsions stabilized by it were successfully obtained with 20 to 40 µm mean diameter (d(m)) using different types of MCs. MDPI 2020-10-19 /pmc/articles/PMC7587966/ /pubmed/33086710 http://dx.doi.org/10.3390/molecules25204805 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Kuroiwa, Takashi
Ito, Miki
Okuyama, Yaeko
Yamashita, Kanna
Kanazawa, Akihiko
Protein-Stabilized Palm-Oil-in-Water Emulsification Using Microchannel Array Devices under Controlled Temperature
title Protein-Stabilized Palm-Oil-in-Water Emulsification Using Microchannel Array Devices under Controlled Temperature
title_full Protein-Stabilized Palm-Oil-in-Water Emulsification Using Microchannel Array Devices under Controlled Temperature
title_fullStr Protein-Stabilized Palm-Oil-in-Water Emulsification Using Microchannel Array Devices under Controlled Temperature
title_full_unstemmed Protein-Stabilized Palm-Oil-in-Water Emulsification Using Microchannel Array Devices under Controlled Temperature
title_short Protein-Stabilized Palm-Oil-in-Water Emulsification Using Microchannel Array Devices under Controlled Temperature
title_sort protein-stabilized palm-oil-in-water emulsification using microchannel array devices under controlled temperature
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7587966/
https://www.ncbi.nlm.nih.gov/pubmed/33086710
http://dx.doi.org/10.3390/molecules25204805
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