Displaying publications 1 - 20 of 43 in total

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  1. Utilization of lignocellulosic biomass: A practical journey towards the development of emulsifying agent
    Safian MT, Sekeri SH, Yaqoob AA, Serrà A, Jamudin MD, Mohamad Ibrahim MN
    Talanta, 2022 Mar 01;239:123109.
    PMID: 34864531 DOI: 10.1016/j.talanta.2021.123109
    With each passing year, the agriculture and wood processing industries generate increasingly high tonnages of biomass waste, which instead of being burned or left to accumulate should be utilized more sustainably. In parallel, advances in green technology have encouraged large companies and nations to begin using eco-friendly materials, including eco-friendly emulsifiers, which are used in various industries and in bio-based materials. The emulsion-conducive properties of lignocellulosic materials such as cellulose, hemicellulose, and lignin, the building blocks of plant and wood structures, have demonstrated a particular ability to alter the landscape of emulsion technology. Beyond that, the further modification of their structure may improve emulsion stability, which often determines the performance of emulsions. Considering those trends, this review examines the performance of lignocellulosic materials after modification according to their stability, droplet size, and distribution by size, all of which suggest their outstanding potential as materials for emulsifying agents.
    Matched MeSH terms: Emulsifying Agents*
  2. Synthesis and characterization of sago starch nanocrystal laurate as a food grade particle emulsifier
    Ahmad A, Fazial FF, Khalil HPSA, Fazry S, Lazim A
    Int J Biol Macromol, 2023 Jul 01;242(Pt 2):124816.
    PMID: 37182623 DOI: 10.1016/j.ijbiomac.2023.124816
    Starch nanocrystals (SNCs) are tiny particles that possess unique qualities due to their small size, such as increased crystallinity, thin sheet structure, low permeability, and strong resistance to digestion. Although sago starch nanocrystals (SNCs) are naturally hydrophilic, their properties can be modified through chemical modifications to make them more versatile for various applications. In this study, the esterification process was used to modify SNCs using lauroyl chloride (LC) to enhance their surface properties. Three different ratios of LC to SNC were tested to determine the impact on the modified SNC (mSNC). The chemical changes in the mSNC were analyzed using FTIR and 1H NMR spectroscopy. ##The results showed that as the amount of LC increased, the degree of substitution (DS) also increased, which reduced the crystallinity of the mSNC and its thermal stability. However, the esterification process also improved the hydrophobicity of the SNC, making it more amphiphilic. The emulsification capabilities of the mSNC were investigated using a Pickering emulsion, and the results showed that the emulsion made from mSNC-1.0 had better stability than the one made from pristine SNC. This study highlights the potential of SNC as a particle emulsifier and demonstrates how esterification can improve its emulsification capabilities.
    Matched MeSH terms: Emulsifying Agents/chemistry
  3. Preparation and characterization of nanosized lignin from oil palm (Elaeis guineensis) biomass as a novel emulsifying agent
    Sekeri SH, Ibrahim MNM, Umar K, Yaqoob AA, Azmi MN, Hussin MH, et al.
    Int J Biol Macromol, 2020 Dec 01;164:3114-3124.
    PMID: 32853611 DOI: 10.1016/j.ijbiomac.2020.08.181
    A study was carried out to determine the effectiveness of lignin, extracted from oil palm (Elaeis guineensis) biomass as water-in-oil (W/O) emulsifying agent. To achieve this goal, soda lignin (SL) was extracted via soda pulping process and a series of nanosized soda lignin (NSL) were prepared using homogenizer at three different speed i.e. 10,400 rpm (NSL 10), 11,400 rpm (NSL 11) and 12,400 rpm (NSL 12) for one hour. All prepared samples were characterized by FT-IR, UV-Vis spectroscopy, thermogravimetric analysis (TGA), zeta potential analyser, Transmission Electron Microscope (TEM) and Extreme High Resolution Field Emission Scanning Electron Microscope (XHR-FESEM). The result of FTIR showed that there is no prominent change occurred in spectra of all samples while a good stability was reflected by TGA curves. The percentage of creaming index and visual observations of all samples demonstrated that NSL 12 and dosage 2 g (out of 1 g, 1.5 g and 2 g) were found to be the best among all samples. Furthermore, the results of IFT indicate that NSL 12 was proven to be more stable than the commercial product. Therefore, NSL 12 is selected for toxicological studies and was found safe in both, in vitro and in vivo studies.
    Matched MeSH terms: Emulsifying Agents/pharmacology; Emulsifying Agents/chemistry*
  4. Effect of different types and concentrations of emulsifier on the characteristics of kappa-carrageenan films
    Nur Hanani ZA, Aelma Husna AB
    Int J Biol Macromol, 2018 Jul 15;114:710-716.
    PMID: 29601881 DOI: 10.1016/j.ijbiomac.2018.03.163
    κ-Carrageenan films derived from Euchema cottoni containing different types and concentrations of emulsifier were developed. Film formation without the addition of emulsifier was used as a control. The physical, mechanical, optical and microstructural properties of these films were determined. Different types of emulsifiers (Tween 20, Tween 40 and Tween 80) exerted significant effects (P≤0.05) on the thickness, moisture content and opacity of the films. Additionally, Tween 20 and Tween 40 with concentrations from 0.1 to 0.5% (v/v) significantly (P≤0.05) improved the tensile strength of the films, ranging from 7.35 to 13.83MPa. The water vapor permeability of the carrageenan films was significantly (P≤0.05) affected by both factors. Increasing the emulsifier concentration also caused an increment in the number of lipid droplets contributing to a smooth surface. Therefore, this study suggests that different types and concentrations of emulsifiers play essential roles in determining the physical properties of carrageenan films.
    Matched MeSH terms: Emulsifying Agents/chemistry*
  5. New functionalities of Maillard reaction products as emulsifiers and encapsulating agents, and the processing parameters: a brief review
    Lee YY, Tang TK, Phuah ET, Alitheen NB, Tan CP, Lai OM
    J Sci Food Agric, 2017 Mar;97(5):1379-1385.
    PMID: 27801514 DOI: 10.1002/jsfa.8124
    Non-enzymatic browning has been a wide and interesting research area in the food industry, ranging from the complexity of the reaction to its applications in the food industry as well as its ever-debatable health effects. This review provides a new perspective to the Maillard reaction apart from its ubiquitous function in enhancing food flavour, taste and appearance. It focuses on the recent application of Maillard reaction products as an inexpensive and excellent source of emulsifiers as well as superior encapsulating matrices for the entrapment of bioactive compounds. Additionally, it will also discuss the latest approaches employed to perform the Maillard reaction as well as several important reaction parameters that need to be taken into consideration when conducting the Maillard reaction. © 2016 Society of Chemical Industry.
    Matched MeSH terms: Emulsifying Agents/chemistry*
  6. In vitro and in vivo evaluation of self-microemulsifying drug delivery system of buparvaquone
    Venkatesh G, Majid MI, Mansor SM, Nair NK, Croft SL, Navaratnam V
    Drug Dev Ind Pharm, 2010 Jun;36(6):735-45.
    PMID: 20136493 DOI: 10.3109/03639040903460446
    The aim of this study was to prepare a lipid-based self-microemulsifying drug delivery system (SMEDDS) to increase the solubility and oral bioavailability of a poorly water-soluble compound, buparvaquone (BPQ).
    Matched MeSH terms: Emulsifying Agents/administration & dosage; Emulsifying Agents/blood; Emulsifying Agents/chemistry*
  7. Dual (pH and thermal) stimuli-responsive Pickering emulsion stabilized by chitosan-carrageenan composite microgels
    Lim HP, Ng SD, Dasa DB, Adnan SA, Tey BT, Chan ES, et al.
    Int J Biol Macromol, 2023 Mar 31;232:123461.
    PMID: 36720328 DOI: 10.1016/j.ijbiomac.2023.123461
    Formulation of water-in-oil (W/O) Pickering emulsion (PE) for food applications has been largely restricted by the limited choices of food-grade Pickering emulsifiers. In this study, composite microgels made of chitosan and carrageenan were explored as a dual (pH and thermal) stimuli-responsive Pickering emulsifier for the stabilization of W/O PE. The chitosan-carrageenan (CS-CRG) composite microgels not only exhibited pH- and thermo-responsiveness, but also displayed enhanced lipophilicity as compared to the discrete polymers. The stability of the CS-CRG-stabilized W/O PE system (CS-CRG PE) was governed by CS:CRG mass ratio and oil fractions used. The CS-CRG PE remained stable at acidic pH and at temperatures below 40 °C. The instability of CS-CRG composite microgels at alkaline pH and at temperatures above 40 °C rendered the demulsification of CS-CRG PE. This stimuli-responsive W/O PE could unlock new opportunities for the development of stimuli-responsive W/O PE using food-grade materials.
    Matched MeSH terms: Emulsifying Agents
  8. Spray-dried alginate-coated Pickering emulsion stabilized by chitosan for improved oxidative stability and in vitro release profile
    Surjit Singh CK, Lim HP, Tey BT, Chan ES
    Carbohydr Polym, 2021 Jan 01;251:117110.
    PMID: 33142647 DOI: 10.1016/j.carbpol.2020.117110
    The commercial application of liquid-state Pickering emulsions in food systems remains a major challenge. In this study, we developed a spray-dried Pickering emulsion powder using chitosan as a Pickering emulsifier and alginate as a coating material. The functionality of the powder was evaluated in terms of its oxidative stability, pH-responsiveness, mucoadhesivity, and lipid digestibility. The Pickering emulsion powder was oxidatively more stable than the conventional emulsion powder stabilized by gum Arabic. The powder exhibited pH-responsiveness, whereby it remained intact in acidic pH, but dissolved to release the emulsion in 'Pickering form' at near-neutral pH. The Pickering emulsion powder was also mucoadhesive and could be digested by lipase in a controlled manner. These findings suggested that the multi-functional Pickering emulsion powder could be a potential delivery system for applications in the food industry.
    Matched MeSH terms: Emulsifying Agents/chemistry*
  9. Starch granules as Pickering emulsifiers: Role of octenylsuccinylation and particle size
    Li S, Li C, Yang Y, He X, Zhang B, Fu X, et al.
    Food Chem, 2019 Jun 15;283:437-444.
    PMID: 30722895 DOI: 10.1016/j.foodchem.2019.01.020
    The present study aimed at investigating the effects of octenylsuccinylation and particle size on the emulsifying properties of starch granules as Pickering emulsifiers. Starch spherulites (1-5 μm), native rice starch (5-10 μm), waxy maize starch (10-20 μm) and waxy potato starch (20-30 μm) were modified with octenylsuccinic anhydride. Results showed that octenylsuccinylation caused a significant increase in the contact angle, and there was a weak positive linear correlation with the emulsifying capacity of the starch granules. After octenylsuccinylation, smaller particles of octenylsuccinate-starch granules exhibited better emulsifying properties with smaller droplet size and lower creaming index. Overall, both octenylsuccinylation and particle size have important effects on the emulsifying properties of starch granules as Pickering stabilizers. This study could be useful in the design and development of starch-based Pickering emulsifiers, and provide potential applications in the food and pharmaceutical industries.
    Matched MeSH terms: Emulsifying Agents/chemistry*
  10. Fulltext Emulsion formulation optimization and characterization of spray-dried κ-carrageenan microparticles for the encapsulation of CoQ10
    Chan SW, Mirhosseini H, Taip FS, Ling TC, Nehdi IA, Tan CP
    Food Sci Biotechnol, 2016;25(Suppl 1):53-62.
    PMID: 30263486 DOI: 10.1007/s10068-016-0098-3
    The present study is aimed to prepare κ-carrageenan microparticles for the encapsulation of model drug, coenzyme Q10 (CoQ10). A face-centered central composite design was employed to study the effects of three different formulation variables (κ-carrageenan, emulsifier, and oil). The powder yield was found inversely affected by the κ-carrageenan and oil concentration. The encapsulation efficiency was maximized in the region of the middle level κ-carrageenan concentration, the high level emulsifier concentration, and the low level oil concentration. The emulsifier concentration was the most influential variable on the particle size of powder. The optimal formulation was reported as 0.91% (w/v) κ-carrageenan concentration, 0.64% (w/v) emulsifier, and 1.0% (w/w) oil. Both differential scanning colorimeter and X-ray diffraction analyses proved that incorporation of CoQ10 into κ- carrageenan microcapsules resulted in amorphous powder with significantly (p<0.05) higher water solubility compared to pure CoQ10 and physical mixture in the crystalline form.
    Matched MeSH terms: Emulsifying Agents
  11. Microbial biodiversity of Tang and Pirgal mud volcanoes and evaluation of bio-emulsifier and bio-demulsifier activities of Capnophile bacteria
    Parsia Y, Sorooshian S
    Data Brief, 2017 Dec;15:262-271.
    PMID: 29034291 DOI: 10.1016/j.dib.2017.08.041
    The data presented in this article is related to the Master thesis; entitled "Survey Aerobic Microbial Diversity Mud Volcanoes in Chabahar and Khash Ports in Southern Iran" by the first author of this article, year 2011, Islamic Azad University, Iran (reference number (Parsia, 2011) [1] of this article). This article shows microbial biodiversity and evaluates bio-emulsifier and bio-demulsifier abilities of capnophile isolates, in order to introduce a superior isolate for the Microbial Enhanced Oil Recovery (MEOR) process in the petrochemical industry.
    Matched MeSH terms: Emulsifying Agents
  12. Review on demulsification techniques for oil/water emulsion: Comparison of recyclable and irretrievable approaches
    Low JY, Khe CS, Usman F, Hassan YM, Lai CW, You KY, et al.
    Environ Res, 2024 Feb 15;243:117840.
    PMID: 38081342 DOI: 10.1016/j.envres.2023.117840
    Since the establishment of the first global refinery in 1856, crude oil has remained one of the most lucrative natural resources worldwide. However, during the extraction process from reservoirs, crude oil gets contaminated with sediments, water, and other impurities. The presence of pressure, shear forces, and surface-active compounds in crude oil leads to the formation of unwanted oil/water emulsions. These emulsions can take the form of water-in-oil (W/O) emulsions, where water droplets disperse continuously in crude oil, or oil-in-water (O/W) emulsions, where crude oil droplets are suspended in water. To prevent the spread of water and inorganic salts, these emulsions need to be treated and eliminated. In existing literature, different demulsification procedures have shown varying outcomes in effectively treating oil/water emulsions. The observed discrepancies have been attributed to various factors such as temperature, salinity, pH, droplet size, and emulsifier concentrations. It is crucial to identify the most effective demulsification approach for oil/water separation while adhering to environmental regulations and minimizing costs for the petroleum sector. Therefore, this study aims to explore and review recent advancements in two popular demulsification techniques: chemical demulsification and magnetic nanoparticles-based (MNP) demulsification. The advantages and disadvantages of each technique are assessed, with the magnetic approach emerging as the most promising due to its desirable efficiency and compliance with environmental and economic concerns. The findings of this report are expected to have a significant impact on the overall process of separating oil and water, benefiting the oil and gas industry, as well as other relevant sectors in achieving the circular economy.
    Matched MeSH terms: Emulsifying Agents
  13. Optimization of Pectin Extraction from Sweet Potato Peels Using Citric Acid and its Emulsifying Properties
    Hamidon NH, Abang Zaidel DN, Mohd Jusoh YM
    Recent Pat Food Nutr Agric, 2020;11(3):202-210.
    PMID: 32031081 DOI: 10.2174/2212798411666200207102051
    BACKGROUND: Pectin is a natural polysaccharide that has been used widely as a stabilizer in food emulsion system.

    OBJECTIVE: This study aimed to optimize the yield of pectin extracted from sweet potato residue and investigate its emulsifying properties.

    METHODS: Response surface methodology (RSM) has been utilized to investigate the pectin extracted from sweet potato peels using citric acid as the extracting solvent. Investigation of the effect of different extraction conditions namely temperature (°C), time (min) and solution pH on pectin yield (%) were conducted. A Box-Benhken design with three levels of variation was used to optimize the extraction conditions.

    RESULTS: The optimal conditions determined were temperature 76°C, time 64 min and pH 1.2 with 65.2% yield of pectin. The degree of esterification (DE) of the sweet potato pectin was determined using Fourier Transform Infrared (FTIR) Spectroscopy. The pectin is high-methoxyl pectin with DE of 58.5%. Emulsifying properties of sweet potato pectin were investigated by measuring the zeta-potential, particle size and creaming index with addition of 0.4 and 1.0 wt % pectin to the emulsion.

    CONCLUSION: Extraction using citric acid could improve the pectin yield. Improved emulsion stability was observed with the addition of the sweet potato pectin.

    Matched MeSH terms: Emulsifying Agents/isolation & purification*; Emulsifying Agents/chemistry*
  14. Preparation of palm (Elaeis oleifera) pressed fibre cellulose nanocrystals via cation exchange resin: characterisation and evaluation as Pickering emulsifier
    Soo YT, Ng SW, Tang TK, Ab Karim NA, Phuah ET, Lee YY
    J Sci Food Agric, 2021 Aug 15;101(10):4161-4172.
    PMID: 33428211 DOI: 10.1002/jsfa.11054
    BACKGROUND: Palm pressed fibre (PPF) is a cellulose-rich biomass residue produced during palm oil extraction. Its high cellulose content allows the isolation of cellulose nanocrystal (CNC). CNC has attracted scientific interest due to its biodegradability, biocompatibility and low cost. The present study isolated CNC from PPF using a cation exchange resin, which is an environmentally friendly and less harsh hydrolysis method than conventional mineral acid hydrolysis. Isolated CNC was used to stabilise an oil-in-water emulsion and the emulsion stability was evaluated in terms of droplet size, morphology and physical stability.

    RESULTS: PPF was subjected to alkali and bleach treatment prior to hydrolysis, which successfully removed 54% and 75% of non-cellulosic components (hemicellulose and lignin, respectively). Hydrolysis conditions of 5 h, 15:1 (w/w) resin-to-pulp ratio and 50 °C produced CNC particles of 50-100 nm in length. CNC had a crystallinity index of 42% and appeared rod-like morphologically. CNC-stabilised emulsion had better stability when used in combination with soy lecithin (SL), a well-established, commonly used food stabiliser. Emulsion stabilised by the binary mixture of CNC and SL had droplet size, morphology and physical stability comparable to those of emulsion stabilised using SL.

    CONCLUSIONS: CNC was successfully isolated from PPF through a cation exchange resin. This offers an alternative usage for the underutilised PPF to be converted into value-added products. Isolated CNC was also found to have promising potential in the stabilisation of Pickering emulsions. These results provide useful information indicating CNC as a natural and sustainable stabiliser for food, cosmeceutical and pharmaceutical applications. © 2021 Society of Chemical Industry.

    Matched MeSH terms: Emulsifying Agents/isolation & purification; Emulsifying Agents/chemistry*
  15. Recent Update on Nanoemulgel as Topical Drug Delivery System
    Choudhury H, Gorain B, Pandey M, Chatterjee LA, Sengupta P, Das A, et al.
    J Pharm Sci, 2017 07;106(7):1736-1751.
    PMID: 28412398 DOI: 10.1016/j.xphs.2017.03.042
    Being an emerging transdermal delivery tool, nanoemulgel, has proved to show surprising upshots for the lipophilic drugs over other formulations. This lipophilic nature of majority of the newer drugs developed in this modern era resulting in poor oral bioavailability, erratic absorption, and pharmacokinetic variations. Therefore, this novel transdermal delivery system has been proved to be advantageous over other oral and topical drug delivery to avoid such disturbances. These nanoemulgels are basically oil-in-water nanoemulsions gelled with the use of some gelling agent in it. This gel phase in the formulation is nongreasy, which favors user compliance and stabilizes the formulation through reduction in surface as well as interfacial tension. Simultaneously, it can be targeted more specifically to the site of action and can avoid first-pass metabolism and relieve the user from gastric/systemic incompatibilities. This brief review is focused on nanoemulgel as a better topical drug delivery system including its components screening, formulation method, and recent pharmacokinetic and pharmacodynamic advancement in research studies carried out by the scientists all over the world. Therefore, at the end of this survey it could be inferred that nanoemulgel can be a better and effective drug delivery tool for the topical system.
    Matched MeSH terms: Emulsifying Agents/metabolism; Emulsifying Agents/chemistry
  16. Monoclonal antibodies specific to heat-treated porcine blood
    Raja Nhari RM, Hamid M, Rasli NM, Omar AR, El Sheikha AF, Mustafa S
    J Sci Food Agric, 2016 May;96(7):2524-31.
    PMID: 26611757 DOI: 10.1002/jsfa.7547
    Porcine blood is potentially being utilized in food as a binder, gelling agent, emulsifier or colorant. However, for certain communities, the usage of animal blood in food is strictly prohibited owing to religious concerns and health reasons. This study reports the development of monoclonal antibodies (MAbs) against heat-treated soluble proteins (HSPs) of autoclaved porcine blood; characterization of MAbs against blood, non-blood and plasma from different animal species using qualitative indirect non-competitive enzyme-linked immunosorbent assay (ELISA); and immunoblotting of antigenic components in HSPs of porcine blood.
    Matched MeSH terms: Emulsifying Agents
  17. Fulltext Dataset on applying HPMC polymer to improve encapsulation efficiency and stability of the fish oil: In vitro evaluation
    Zaidul ISM, Fahim TK, Sahena F, Azad AK, Rashid MA, Hossain MS
    Data Brief, 2020 Oct;32:106111.
    PMID: 32904423 DOI: 10.1016/j.dib.2020.106111
    Data examines the effect of hydroxypropyl methylcellulose (HPMC) HPMC15 cP, and HPMC 5 cP polymer composition on the physicochemical traits of encapsulated oil made using lab scale spray drying (180 °C). The data found showed that the properties of the reconstituted fish oil powder are significantly affected by the polymer's composition and ratio (p < 0.05). In this experiment, powder with the particle sizes below 60 μm was produced and it was observed that HPMC is a good emulsifier for all formulations and the encapsulation efficiency is high with 75.21% for AF1 formulation. It was also observed that the process of fish oil encapsulation employed by HPMC 5 cP produce a more volatile oil powder, while encapsulation with HPMC 15 cP produced a more stable fish oil powder. These finding shows that the utilisation of HPMC as a polymer to encapsulate fish oil can produce a more efficient and stable compound.
    Matched MeSH terms: Emulsifying Agents
  18. Effect of different dextrose equivalents of maltodextrin on oxidation stability in encapsulated fish oil by spray drying
    Abd Ghani A, Adachi S, Shiga H, Neoh TL, Adachi S, Yoshii H
    Biosci Biotechnol Biochem, 2017 Apr;81(4):705-711.
    PMID: 28114864 DOI: 10.1080/09168451.2017.1281721
    Encapsulating fish oil by spray drying with an adequate wall material was investigated to determine if stable powders containing emulsified fish-oil-droplets can be formed. In particular, the dextrose equivalent (DE) of maltodextrin (MD) affects the powder structure, surface-oil ratio, and oxidative stability of fish oil. The carrier solution was prepared using MD with different DEs (DE = 11, 19, and 25) and sodium caseinate as the wall material and the emulsifier, respectively. The percentage of microcapsules having a vacuole was 73, 39, and 38% for MD with DE = 11, 19, and 25, respectively. Peroxide values (PVs) were measured for the microcapsules incubated at 60 °C. The microcapsules prepared with MD of DE = 25 and 19 had lower PVs than those prepared with MD of DE = 11. The difference in PV can be ascribed to the difference in the surface-oil ratio of the spray-dried microcapsules.
    Matched MeSH terms: Emulsifying Agents
  19. Fulltext Improvement of gastroprotective and anti-ulcer effect of kenaf seed oil-in-water nanoemulsions in rats
    Cheong AM, Tan ZW, Patrick NO, Tan CP, Lim YM, Nyam KL
    Food Sci Biotechnol, 2018 Aug;27(4):1175-1184.
    PMID: 30263848 DOI: 10.1007/s10068-018-0342-0
    Kenaf seed oil-in-water nanoemulsions (KSON) and kenaf seed oil-in-water macroemulsions were produced to access their gastroprotective effect against indomethacin- and ethanol-induced ulcers in comparison with non-emulsified kenaf seed oil (KSO). Emulsifier mixture (EM) that used to emulsify KSO was also included in the study. Ulcer index, stomach tissue oxidative status, and histopathological changes in indomethacin-induced and ethanol-induced ulcer models were both evaluated. KSON had demonstrated good gastroprotective effect against both ulcer models than non-emulsified KSO and KSOM. In addition, the gastroprotective effect of KSON was comparable to the standard drug, Omeprazole. EM also exhibited gastroprotective effect, especially in indomethacin-induced ulcers. This may be attributed to its high antioxidant activity and cytoprotective effect of sodium caseinate contained in the EM. Results supported that KSON enhanced the bioavailability of native KSO; therefore it offers gastroprotective effect for the prevention of gastric ulceration as a natural alternative to the synthetic drug.
    Matched MeSH terms: Emulsifying Agents
  20. Fulltext Preparation and evaluation of water-in-soybean oil-in-water emulsions by repeated premix membrane emulsification method using cellulose acetate membrane
    Muhamad II, Quin CH, Selvakumaran S
    J Food Sci Technol, 2016 Apr;53(4):1845-55.
    PMID: 27413211 DOI: 10.1007/s13197-015-2107-6
    The purpose of this study was to investigate the preparation of formulated water- in-soybean oil-in-water emulsions by repeated premix membrane emulsification method using a cellulose acetate membrane. The effect of selective membrane emulsification process parameters (concentration of the emulsifiers, number of passes of the emulsions through the membrane and storage temperature) on the properties and stability of the developed emulsions were also investigated. 1, 3, 6, 8-pyrenetetrasulfonic acid tetrasodium salt (PTSA) was used as a hydrophilic model ingredient for the encapsulation of bioactive substances. W/O emulsions with 7 wt% (weight percentage) PGPR displays homogeneous and very fine dispersions, with the median diameter at 0.640 μm. Meanwhile, emulsions prepared by membrane emulsification (fine W/O/W) showed the highest stability at Tween 80 concentrations of 0.5 wt.% (weight percentage). It concluded that at 7 wt.% (weight percentage) PGPR concentration and 0.5 wt.% (weight percentage) Tween 80 concentrations, the most uniform particles with minimum mean size of oil drops (9.926 μm) were obtained after four passes through the membrane. Thus, cellulose acetate membrane can be used for preparing a stable W/O/W emulsions by repeated premix ME due to low cost and relatively easy to handle.
    Matched MeSH terms: Emulsifying Agents
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