Preparation of monodisperse aqueous microspheres containing high concentration of L-ascorbic acid by microchannel emulsification

Khalid, Nauman, Kobayashi, Isao, Neves, Marcos A., Uemura, Kunihiko, Nakajima, Mitsutoshi and Nabetani, Hiroshi 2015, Preparation of monodisperse aqueous microspheres containing high concentration of L-ascorbic acid by microchannel emulsification, Journal of microencapsulation, vol. 32, no. 6, pp. 570-577, doi: 10.3109/02652048.2015.1065919.

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Title Preparation of monodisperse aqueous microspheres containing high concentration of L-ascorbic acid by microchannel emulsification
Author(s) Khalid, NaumanORCID iD for Khalid, Nauman orcid.org/0000-0002-8045-199X
Kobayashi, Isao
Neves, Marcos A.
Uemura, Kunihiko
Nakajima, Mitsutoshi
Nabetani, Hiroshi
Journal name Journal of microencapsulation
Volume number 32
Issue number 6
Start page 570
End page 577
Total pages 8
Publisher Informa Healthcare
Place of publication London, Eng.
Publication date 2015
ISSN 0265-2048
1464-5246
Keyword(s) l-Ascorbic acid
magnesium sulfate
microchannel emulsification
microencapsulation
monodispersity
sodium alginate
Summary Monodisperse aqueous microspheres containing high concentrations of l-ascorbic acid with different concentrations of sodium alginate (Na-ALG) and magnesium sulfate (MgSO4) were prepared by using microchannel emulsification (MCE). The continuous phase was water-saturated decane containing a 5% (w/w) hydrophobic emulsifier. The flow rate of the continuous phase was maintained at 10 mL h(-1), whereas the pressure applied to the disperse phase was varied between 3 and 25 kPa. The disperse phase optimized for successfully generating aqueous microspheres included 2% (w/w) Na-ALG and 1% (w/w) MgSO4. At a higher MgSO4 concentration, the generated microspheres resulted in coalescence and subsequent bursting. At a lower MgSO4 concentration, unstable and polydisperse microspheres were obtained. The aqueous microspheres generated from the MCs under optimized conditions had a mean particle diameter (dav) of 14-16 µm and a coefficient of variation (CV) of less than 8% at the disperse phase pressures of 5-15 kPa.
Language eng
DOI 10.3109/02652048.2015.1065919
Field of Research 090802 Food Engineering
090301 Biomaterials
1115 Pharmacology And Pharmaceutical Sciences
Socio Economic Objective 860105 Nutraceuticals and Functional Foods
HERDC Research category C1.1 Refereed article in a scholarly journal
ERA Research output type C Journal article
Copyright notice ©2015, Informa UK
Persistent URL http://hdl.handle.net/10536/DRO/DU:30086046

Document type: Journal Article
Collection: School of Life and Environmental Sciences
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