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Monodisperse W/O/W emulsions encapsulating L-ascorbic acid: Insights on their formulation using microchannel emulsification and stability studies

Khalid, Nauman, Kobayashi, Isao, Neves, Marcos A., Uemura, Kunihiko, Nakajima, Mitsutoshi and Nabetani, Hiroshi 2014, Monodisperse W/O/W emulsions encapsulating L-ascorbic acid: Insights on their formulation using microchannel emulsification and stability studies, Colloids and surfaces A: physicochemical and engineering aspects, vol. 458, pp. 69-77, doi: 10.1016/j.colsurfa.2014.04.019.

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Title Monodisperse W/O/W emulsions encapsulating L-ascorbic acid: Insights on their formulation using microchannel emulsification and stability studies
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 Colloids and surfaces A: physicochemical and engineering aspects
Volume number 458
Start page 69
End page 77
Total pages 9
Publisher Elsevier
Place of publication Amsterdam, The Netherlands
Publication date 2014-09
ISSN 0927-7757
1873-4359
Keyword(s) microchannel emulsification
water-in-oil-water emulsions
monodisperse droplets
L-ascorbic acid
high concentration
emulsifier concentration
Summary Stabilizing l-ascorbic acid is a challenge for food industries. The present study aimed to formulate monodisperse food-grade water-in-oil-in-water (W/O/W) emulsions containing a high concentration of l-ascorbic acid in an inner aqueous phase using homogenization and subsequent microchannel emulsification (MCE). The microchannel (MC) array plate used here was a silicon asymmetric straight-through MC array that consists of numerous 10. μm. ×. 100. μm microslots with a 30. μm depth, each connected to a 10. μm-diameter circular MC with a 70. μm depth. Water-in-oil (W/O) emulsions contained a soybean oil solution with 4-8% (w/w) tetraglycerin condensed ricinoleic acid ester as a continuous phase and an aqueous solution with 10-30% (w/v) l-ascorbic acid, 1% (w/w) magnesium sulfate, and 1% (w/v) gelatin as an inner aqueous phase. The W/O emulsion droplets formulated using a rotor-starter homogenizer had average droplet diameters of 2.6-2.9. μm and coefficients of variation (CVs) of 13-17%. MCE was performed using a dispersed W/O emulsion phase and a 5. mM phosphate buffer containing 1% (w/w) decaglycerol monolaurate and 10-30% (w/v) D(+)-glucose as an outer aqueous phase. Monodisperse W/O/W emulsions containing W/O droplets with average diameters of 26.0-31.5. μm and CVs below 10% were successfully formulated via an asymmetric straight-through MC array at a low hydrophobic emulsifier concentration, regardless of l-ascorbic acid concentration. The W/O droplets dispersed in these monodisperse W/O/W emulsions were physically stable in variation of average diameter and CV for more than 10d of storage at 4. °C. The monodisperse W/O/W emulsions also exhibited l-ascorbic acid retention exceeding 80% during storage.
Language eng
DOI 10.1016/j.colsurfa.2014.04.019
Field of Research 090802 Food Engineering
090805 Food Processing
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 ©2014, Elsevier B.V.
Persistent URL http://hdl.handle.net/10536/DRO/DU:30086053

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