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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)
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author
organization
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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
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
2013-05-21 11:32:09
date last changed
2019-05-26 03:55:10
@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},
  keyword      = {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},
  volume       = {423},
  year         = {2013},
}