Preparation of chitosan water-in-oil emulsions by stirred cell membrane emulsification

In order to provide a method of low-energy membrane emulsification process in food and pharmaceutical industries the water-in-oil (W/O) chitosan emulsions with a narrow droplet size distribution were prepared using 0.1 µm pore size polyethylene terephthalate (PET) track-etched membranes. Droplet size distributions and emulsion stability were studied by light scattering analysis. The effects of emulsifier concentration, rotation speed, and chitosan concentration on droplet size and stability of emulsions were evaluated. As a result, a monodispersed pH responsive emulsion with droplet size of 300 ± 40 nm was prepared. The release of Vitamin B5 (calcium pantothenate) from the prepared emulsion was studied at various temperatures and pH. The temperature increase contributes to the faster release of an active compound from chitosan emulsion. According to the obtained results, the rate of calcium pantothenate release reduced with an increase of pH value. Moreover, the mechanism of diffusion was changed. The results of this research present a roadmap for future applications of membrane emulsification and encapsulation of hydrophilic or hydrophobic active compounds in food, pharmaceutical, and cosmetic technology. [Display omitted] •Сhitosan-based water-in-oil emulsions obtained by membrane emulsification technique using track-etched membranes.•Effect of emulsifier and disperse phase content along with rotation speed on droplet size and emulsion stability was studied.•Effects of pH and temperature on calcium pantothenate release from microemulsions were studied.