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Lian J, Luo X, Huang X, Wang Y, Xu Z, Ruan X. Investigation of microfluidic co-flow effects on step emulsification: Interfacial tension and flow velocities. Colloids Surf A Physicochem Eng Asp 2019. [DOI: 10.1016/j.colsurfa.2019.02.040] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Khalid N, Kobayashi I, Neves MA, Uemura K, Nakajima M. Microchannel emulsification: A promising technique towards encapsulation of functional compounds. Crit Rev Food Sci Nutr 2017; 58:2364-2385. [DOI: 10.1080/10408398.2017.1323724] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Nauman Khalid
- School of Food and Agricultural Sciences, University of Management and Technology, Lahore, Pakistan
- Centre for Chemistry and Biotechnology, School of Life and Environmental Sciences, Deakin University, Waurn Ponds, Victoria, Australia
| | | | - Marcos A. Neves
- Food Research Institute, NARO, Tsukuba, Ibaraki, Japan
- Graduate School of Life and Environmental Sciences, University of Tsukuba, Tsukuba, Ibaraki, Japan
| | | | - Mitsutoshi Nakajima
- Food Research Institute, NARO, Tsukuba, Ibaraki, Japan
- Graduate School of Life and Environmental Sciences, University of Tsukuba, Tsukuba, Ibaraki, Japan
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Udomrati S, Khalid N, Gohtani S, Nakajima M, Uemura K, Kobayashi I. Formulation and characterization of esterified xylo-oligosaccharides-stabilized oil-in-water emulsions using microchannel emulsification. Colloids Surf B Biointerfaces 2016; 148:333-342. [PMID: 27616069 DOI: 10.1016/j.colsurfb.2016.09.003] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2016] [Revised: 09/01/2016] [Accepted: 09/02/2016] [Indexed: 11/25/2022]
Abstract
A series of amphiphilically esterified xylo-oligosaccharides (xylo esters) with different fatty acids residues - decanoic acid (C-10), lauric acid (C-12) and palmitic acid (C-16) - were enzymatically modified at 60°C for 4h. These xylo esters were used as emulsifiers to formulate oil-in-water (O/W) emulsions by microchannel emulsification (MCE). Grooved and straight-through MCE was used to investigate the droplet generation and/or emulsion stability. Xylo ester-stabilized oil droplets were generated smoothly from microchannels arranged linearly or two dimensionally, while xylo ester-stabilized emulsions were less monodispersed owing to low surface activity of the xylo esters. The combined use of xylo esters (2.5% (w/w)) and Tween series (0.1% (w/w)) in the continuous phase can improve the monodispersity of the resultant oil. Successful droplet generation was achieved with the straight-through MCE using 2.5% (w/w) xylo laurate and 0.1% (w/w) Tween 20. The optimized combination of xylo laurate and Tween 20 inhibited coalescence and oiling off more efficiently than the droplets solely stabilized by Tween 20 during 30days of storage.
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Affiliation(s)
- Sunsanee Udomrati
- Food Research Institute, NARO, 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan; Institute of Food Research and Product Development, Kasetsart University, 50 Chatuchak, Bangkok 10900, Thailand
| | - Nauman Khalid
- Food Research Institute, NARO, 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan; Faculty of Life and Environmental Sciences, University of Tsukuba, 1-1-1 Tennoudai, Tsukuba, Ibaraki 305-8572, Japan; The Alliance for Research on North Africa, University of Tsukuba, 1-1-1 Tennoudai, Tsukuba, Ibaraki 305-8572, Japan; School of Food and Agricultural Sciences, University of Management and Technology, Lahore 54000, Pakistan
| | - Shoichi Gohtani
- Department of Applied Biological Science, Faculty of Agriculture, Kagawa University, 2393 Miki, Kagawa 761-0795, Japan
| | - Mitsutoshi Nakajima
- Food Research Institute, NARO, 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan; Faculty of Life and Environmental Sciences, University of Tsukuba, 1-1-1 Tennoudai, Tsukuba, Ibaraki 305-8572, Japan; The Alliance for Research on North Africa, University of Tsukuba, 1-1-1 Tennoudai, Tsukuba, Ibaraki 305-8572, Japan
| | - Kunihiko Uemura
- Food Research Institute, NARO, 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan; The Alliance for Research on North Africa, University of Tsukuba, 1-1-1 Tennoudai, Tsukuba, Ibaraki 305-8572, Japan
| | - Isao Kobayashi
- Food Research Institute, NARO, 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan; The Alliance for Research on North Africa, University of Tsukuba, 1-1-1 Tennoudai, Tsukuba, Ibaraki 305-8572, Japan.
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Microchannel emulsification study on formulation and stability characterization of monodisperse oil-in-water emulsions encapsulating quercetin. Food Chem 2016; 212:27-34. [DOI: 10.1016/j.foodchem.2016.05.154] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2016] [Revised: 05/02/2016] [Accepted: 05/24/2016] [Indexed: 11/21/2022]
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Li Y, Wengerter M, Gerken I, Nieder H, Scholl S, Brandner JJ. Development of an efficient emulsification process using miniaturized process engineering equipment. Chem Eng Res Des 2016. [DOI: 10.1016/j.cherd.2015.11.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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