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

Overview

Journal Molecules

Publisher MDPI

Specialty Biology

Date 2020 Oct 22

PMID 33086710

Citations 1

Authors

Takashi Kuroiwa

Miki Ito

Yaeko Okuyama

Kanna Yamashita

Akihiko Kanazawa

Affiliations

Soon will be listed here.

Abstract

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 () using different types of MCs.

Citing Articles

Enhancing the Formation and Stability of Oil-In-Water Emulsions Prepared by Microchannels Using Mixed Protein Emulsifiers.

Jiao Y, Zhao Y, Chang Y, Ma Z, Kobayashi I, Nakajima M Front Nutr. 2022; 9:822053.

PMID: 35711552 PMC: 9196885. DOI: 10.3389/fnut.2022.822053.

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