期刊
SN APPLIED SCIENCES
卷 2, 期 12, 页码 -出版社
SPRINGER INTERNATIONAL PUBLISHING AG
DOI: 10.1007/s42452-020-03879-5
关键词
Emulsion; W/O/W; Sodium caseinate; Creaming index; Viscosity; Ostwald ripening
资金
- Department of Chemical Engineering at University of Tehran
In this study, the effects of sodium caseinate (NaCN; emulsifier) concentration, a type of hydrophilic emulsifier, as well as concentration of primary W/O emulsion on the stability of water-oil-water (W/O/W) emulsions were investigated. Emulsions were made using two different emulsification techniques including ultrasonic liquid processing and high pressure homogenization (HPH). Microscopy images of W/O/W emulsions in combination with droplet size analysis and viscosity measurements showed that the sample with a higher percentage of primary W/O emulsion (50 wt% vs. 40 wt% and 25 wt%) was more resistant to coalescence (narrower droplet size distribution and lower creaming index). The higher stability of this emulsion at 50 wt% is due to the enhancement in the solution viscosity which slows down the coalescence and destabilization kinetics. The increase in the NaCN concentration from 0.3 wt% to 0.9 wt% (based on total weight of emulsion) led to formation of larger droplets possibly due to the destabilization of primary W/O emulsion through the disruption of polyglycerol polyricinoleate (PGPR) layer. Regarding the effect of emulsifier type, incorporation of Cremophor EL and Tween 60 in comparison with NaCN resulted in formation of smaller droplet size due to their enhanced surface activity at the interface. Finally, we found that using high pressure homogenizer (HPH) instead of ultrasonic processor was detrimental to the emulsion stability and size distribution. These findings further provide new pathways to design emulsion systems for food and drug delivery applications.
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