Preparation of fine W/O/W emulsion through membrane filtration of coarse W/O/W emulsion and disappearance of the inclusion of outer phase solution

Motohiro Shima, Yohei Kobayashi, Takao Fujii, Miyono Tanaka, Yukitaka Kimura, Shuji Adachi, Ryuichi Matsuno

Research output: Contribution to journalArticle

60 Citations (Scopus)

Abstract

A water-in-oil-in-water (W/O/W) emulsion was prepared as a carrier system for the daily uptake of a bioactive compound using decaglycerol monolaurate and hexaglyceryl condensed ricinolate as hydrophilic and lipophilic surfactants, respectively. 1,3,6,8-Pyrenetetrasulfonic acid tetrasodium salt (PTSA) was used as a hydrophilic model compound of a bioactive substance. Membrane filtration of a coarse W/O/W emulsion prepared with a rotor/stator homogenizer produced a fine emulsion which had a mean oil-droplet diameter of <1 μm. The emulsions were stable for 1 week at 4 °C. The encapsulation efficiency of PTSA was >90%. Microscopic observations revealed that the fluorescent material in the outer-phase solution was included into the oil phase during rotor/stator homogenization. It was suggested that because the rotor/stator homogenizer was used to produce both O/W and W/O/W emulsions, some part of the outer phase solution would be included in the oil phase during the second homogenization. The fluorescence shown in the oil droplets of the coarse W/O/W emulsion was diminished after membrane emulsification. This phenomenon suggested that the included outer-phase solution was released to the outer-phase solution from the interior of the W/O/W oil droplets during the membrane emulsification.

Original languageEnglish
Pages (from-to)61-70
Number of pages10
JournalFood Hydrocolloids
Volume18
Issue number1
DOIs
Publication statusPublished - Jan 2004
Externally publishedYes

Fingerprint

Emulsions
emulsions
Oils
Stator
Membranes
oils
rotors
Water
droplets
homogenizers
water
emulsifying
homogenization
Stators
Emulsification
surfactants
Rotors
Rotors (windings)
fluorescence
salts

Keywords

  • Bioactive compound
  • Fine water-in-oil-in-water emulsion
  • Functional food
  • Membrane emulsification
  • Rotor/stator homogenizer

ASJC Scopus subject areas

  • Food Science

Cite this

Preparation of fine W/O/W emulsion through membrane filtration of coarse W/O/W emulsion and disappearance of the inclusion of outer phase solution. / Shima, Motohiro; Kobayashi, Yohei; Fujii, Takao; Tanaka, Miyono; Kimura, Yukitaka; Adachi, Shuji; Matsuno, Ryuichi.

In: Food Hydrocolloids, Vol. 18, No. 1, 01.2004, p. 61-70.

Research output: Contribution to journalArticle

Shima, Motohiro ; Kobayashi, Yohei ; Fujii, Takao ; Tanaka, Miyono ; Kimura, Yukitaka ; Adachi, Shuji ; Matsuno, Ryuichi. / Preparation of fine W/O/W emulsion through membrane filtration of coarse W/O/W emulsion and disappearance of the inclusion of outer phase solution. In: Food Hydrocolloids. 2004 ; Vol. 18, No. 1. pp. 61-70.
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