4.7 Article

Microfluidic approach to produce emulsion-filled alginate microgels

Journal

JOURNAL OF FOOD ENGINEERING
Volume 315, Issue -, Pages -

Publisher

ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2021.110812

Keywords

Alginate; Microgels; Gelation; Microfluidics; Microchannel

Funding

  1. FAPESP - Sao Paulo - Brazil [2007/58017-5, 2011/06083-0, 2017/18109-0, 2019/07744-1]
  2. Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior - Brasil (CAPES) [001]
  3. Conselho Nacional de Desenvolvimento Cientifico e Tecnologico, CNPq, Brazil [140700/2017-0, 140710/2015-9, 154160/2018-0, 140283/2013-, 307168/2016-6]
  4. CAPES - Brazil
  5. FAPESP [2020/02313-0, 2020/15774-5]
  6. CNPq - Brazil [CNPq 307168/2016-6]

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The study evaluated the use of glass microfluidic devices to produce emulsion-filled alginate microgels and investigated the effect of process variables on microgels size and polydispersity. Monodisperse particle size distribution of the microgels was observed, with size influenced by the viscosity of the O/W emulsion and the phases flow rates. These results demonstrate the potential of microfluidic processes for encapsulating lipophilic compounds in microgels.
Carrying lipophilic compounds protection within alginate microgels is a challenge, mainly due to the necessary oil-core matrix. Based on this demand, this study aimed to evaluate the use of glass microfluidic devices to produce emulsion-filled alginate microgels and understand the effect of process variables on microgels size and polydispersity. Firstly, stable and monodisperse size-distributed oil microdroplets were formed by preparing an oil-in-water (O/W) emulsion using high shear followed by ultrasound. The continuous aqueous phase was composed of Na-alginate, cellulose nanocrystals and ultrafine calcium carbonate. Sunflower oil composed the emulsion oil phase (10%, w/w). Secondly, oil-in-water-in-oil (O/W/O) emulsions were formed within microfluidics devices to obtain emulsion-filled hydrogel particles. The previously produced O/W emulsion was introduced as the dispersed phase into a continuous phase containing sunflower oil, PGPR and acetic acid. The aqueous phase was gelled by internal gelation, promoting the alginate network. Monodisperse particle size distribution was observed, with a coefficient of variation lower than 6% and mean size ranging from 259 to 526 mu m. Microgels size was influenced by the viscosity of O/W emulsion and the phases flow rates. Our results show the potential of microfluidic processes for producing microgels and filled microgels to encapsulate lipophilic compounds.

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