Abstract
Microchannel (MC) emulsification for the preparation of monodisperse oil-in-water (O/W) and water-in-oil-in-water (W/O/W) emulsions containing palm oil as the oil phase was investigated for application as basic material solid/semi-solid lipid microspheres for delivery carriers of nutrients and drugs. Emulsification was characterized by direct observation of droplet generation under various operation conditions, as such, the effects of type and concentration of emulsifiers, emulsification temperature, MC structure, and flow rate of to-be-dispersed phase on droplet generation via MC were investigated. Sodium caseinate (SC) was confirmed as the most suitable emulsifier among the examined emulsifiers, and monodisperse O/W and W/O/W emulsions stabilized by it were successfully obtained with 20 to 40 µm mean diameter (dm) using different types of MCs.
Highlights
Solid/semi-solid lipid microspheres are utilized for powderized fats including coating fats, as well as delivery carriers for hydrophobic bioactive compounds, and have attracted much attention in the food and pharmaceutical industries [1,2,3,4,5]
The effect of the type of emulsifier added to the continuous aqueous phase was investigated
We investigated the preparation characteristics of palm oil in water emulsion using various MC arrays under controlled temperature
Summary
Solid/semi-solid lipid microspheres are utilized for powderized (encapsulated) fats including coating fats, as well as delivery carriers for hydrophobic bioactive compounds, and have attracted much attention in the food and pharmaceutical industries [1,2,3,4,5]. The number of reported examples is limited [10,11,12] For these applications, it is important to clarify the mechanisms of destabilization of oil droplets or lipid microspheres during their preparation and storage, and to control their release properties by designing colloidal systems with responsiveness to various external stimuli. The phase behavior of crystallizable lipids in colloidal systems, especially those consisting of natural oils and fats, is often very complicated, and their crystallization behaviors, including crystallization temperature, and orientation of lipid crystals, differ from those of bulk lipids [2,13,14,15,16,17] In this context, studies on colloidal dispersions containing crystallizable lipids have risen in importance in the field of fundamental science as well as in various applications
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