Protein-Stabilized Palm-Oil-in-Water Emulsification Using Microchannel Array Devices under Controlled Temperature
| Autor: | Yaeko Okuyama, Kanna Yamashita, Miki Ito, Takashi Kuroiwa, Akihiko Kanazawa |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
Materials science
Dispersity Sodium Caseinate multiple emulsions Pharmaceutical Science monodisperse emulsion 02 engineering and technology Palm Oil Article Analytical Chemistry lcsh:QD241-441 0404 agricultural biotechnology lcsh:Organic chemistry Oil phase Phase (matter) Drug Discovery sodium caseinate Palm oil lipid microsphere Physical and Theoretical Chemistry Particle Size Microchannel Organic Chemistry Direct observation Temperature Caseins Water 04 agricultural and veterinary sciences 021001 nanoscience & nanotechnology 040401 food science Lipids Microspheres Volumetric flow rate Chemical engineering Chemistry (miscellaneous) solid/semi-solid lipids Emulsifying Agents Molecular Medicine Emulsions 0210 nano-technology microchannel emulsification |
| Zdroj: | Molecules Molecules, Vol 25, Iss 4805, p 4805 (2020) Volume 25 Issue 20 |
| ISSN: | 1420-3049 |
| Popis: | 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 µ m mean diameter (dm) using different types of MCs. |
| Databáze: | OpenAIRE |
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