Preparation and encapsulation properties of double Pickering emulsions stabilized by quinoa starch granules
Matos, María ; Timgren, Anna LU ; Sjöö, Malin LU ; Dejmek, Petr LU
and Rayner, Marilyn
LU
(2013)
In Colloids and Surfaces A: Physicochemical and Engineering Aspects
423.
p.147-153
- Abstract
- Double emulsions have potential applications in the food, cosmetic and pharmaceutical industries as vehicles for encapsulation and delivery of nutrients during food digestion or as drug release. The major drawback of this type of emulsions is that they are often difficult to stabilize. Particle stabilized emulsions, known as Pickering emulsions, show special features, such as being extremely stable with respect to coalescence. Starch granules have proved to be a suitable stabiliser for food grade Pickering emulsions. In this work, starch double W1/O/W2 Pickering emulsions were prepared and their encapsulation stability was studied as well as the impact of varying the lipophilic emulsifier (PGPR90) content and salt concentration in the W1... (More)
- Double emulsions have potential applications in the food, cosmetic and pharmaceutical industries as vehicles for encapsulation and delivery of nutrients during food digestion or as drug release. The major drawback of this type of emulsions is that they are often difficult to stabilize. Particle stabilized emulsions, known as Pickering emulsions, show special features, such as being extremely stable with respect to coalescence. Starch granules have proved to be a suitable stabiliser for food grade Pickering emulsions. In this work, starch double W1/O/W2 Pickering emulsions were prepared and their encapsulation stability was studied as well as the impact of varying the lipophilic emulsifier (PGPR90) content and salt concentration in the W1 inner aqueous phase. Encapsulation properties were quantified by monitoring the release of a hydrophilic dye from the inner aqueous phase spectrophotometrically. Two double emulsion systems were studied, one with an inner aqueous phase with 0.1M NaCl and the other with 0.2M NaCl. The initial encapsulation efficiency was over 98.5% immediately after emulsification production. The encapsulation stability (ES) remained over 90% after 21 days for both systems studied, where 0.1 M NaCl W1 emulsion had a ES of 95.2% and the 0.2 M NaCl W1 emulsion had a ES of 91.1% respectively. (Less)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/3460941
- author
- Matos, María
; Timgren, Anna
LU
; Sjöö, Malin
LU
; Dejmek, Petr
LU
and Rayner, Marilyn
LU
- organization
- publishing date
- 2013
- type
- Contribution to journal
- publication status
- published
- subject
- keywords
- Double emulsions, starch granule, encapsulation, Pickering emulsions
- in
- Colloids and Surfaces A: Physicochemical and Engineering Aspects
- volume
- 423
- pages
- 147 - 153
- publisher
- Elsevier
- external identifiers
-
- wos:000316831200021
- scopus:84874556413
- ISSN
- 0927-7757
- DOI
- 10.1016/j.colsurfa.2013.01.060
- project
- ANTIDIABETIC FOOD CENTRE
- language
- English
- LU publication?
- yes
- id
- 09f07216-bd15-42a8-9c83-aef9f958e14d (old id 3460941)
- alternative location
- http://lup.lub.lu.se/record/3460941/file/3460942.pdf
- date added to LUP
- 2016-04-01 14:08:41
- date last changed
- 2023-12-12 00:39:47
@article{09f07216-bd15-42a8-9c83-aef9f958e14d,
abstract = {{Double emulsions have potential applications in the food, cosmetic and pharmaceutical industries as vehicles for encapsulation and delivery of nutrients during food digestion or as drug release. The major drawback of this type of emulsions is that they are often difficult to stabilize. Particle stabilized emulsions, known as Pickering emulsions, show special features, such as being extremely stable with respect to coalescence. Starch granules have proved to be a suitable stabiliser for food grade Pickering emulsions. In this work, starch double W1/O/W2 Pickering emulsions were prepared and their encapsulation stability was studied as well as the impact of varying the lipophilic emulsifier (PGPR90) content and salt concentration in the W1 inner aqueous phase. Encapsulation properties were quantified by monitoring the release of a hydrophilic dye from the inner aqueous phase spectrophotometrically. Two double emulsion systems were studied, one with an inner aqueous phase with 0.1M NaCl and the other with 0.2M NaCl. The initial encapsulation efficiency was over 98.5% immediately after emulsification production. The encapsulation stability (ES) remained over 90% after 21 days for both systems studied, where 0.1 M NaCl W1 emulsion had a ES of 95.2% and the 0.2 M NaCl W1 emulsion had a ES of 91.1% respectively.}},
author = {{Matos, María and Timgren, Anna and Sjöö, Malin and Dejmek, Petr and Rayner, Marilyn}},
issn = {{0927-7757}},
keywords = {{Double emulsions; starch granule; encapsulation; Pickering emulsions}},
language = {{eng}},
pages = {{147--153}},
publisher = {{Elsevier}},
series = {{Colloids and Surfaces A: Physicochemical and Engineering Aspects}},
title = {{Preparation and encapsulation properties of double Pickering emulsions stabilized by quinoa starch granules}},
url = {{http://dx.doi.org/10.1016/j.colsurfa.2013.01.060}},
doi = {{10.1016/j.colsurfa.2013.01.060}},
volume = {{423}},
year = {{2013}},
}