Improving Hydrophilic Barriers of Encapsulated Compounds in Ca-Alginate Microgel Particles through a New Ionotropic Gelation Method for Double Emulsion Droplets
The ability of encapsulation to protect hydrophilic–bioactive food compounds from harsh environments can be improved by strengthening the hydrophilic barriers of encapsulated food compounds in Ca-alginate microgel particles via the integration of oil into the microgels. This study introduces a one-s...
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| Veröffentlicht in: | Food biophysics 2019-12, Vol.14 (4), p.365-382 |
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| creator | Lee, Boon-Beng Bhandari, Bhesh R. Ching, Su Hung Howes, Tony |
| description | The ability of encapsulation to protect hydrophilic–bioactive food compounds from harsh environments can be improved by strengthening the hydrophilic barriers of encapsulated food compounds in Ca-alginate microgel particles via the integration of oil into the microgels. This study introduces a one-step procedure to integrate water-in-oil (W/O) emulsion droplets directly into Ca-alginate microgels during the production using the impinging aerosols system. A water-in-oil-in-water (20 kg m
−3
alginate solution) (W
1
/O/W
2
) double emulsion was prepared using a high speed homogeniser followed by a microfluidiser. The microstructure of the W
1
/O/W
2
emulsion was analysed using optical and fluorescence microscopy. The mean diameters of the W
1
/O/W
2
emulsion droplets and resultant microgels were in the range of 27.8–65.4 μm and 160–420 μm, respectively. Food dye was used as a proxy for a hydrophilic food compound and its release from the microgels was significantly decreased when it was encapsulated in the W/O emulsion droplets. Based on the numerical analysis, the presence of the W/O emulsion droplets in the gel network reduced the degree of gelation of the microgel because the diffusion rate of Ca
2+
cation in the microgel is reduced. The degree of gelation of the W/O emulsion droplets encapsulated microgel is 0.6 when the diameter of the droplet is reduced to 77.5 μm and the concentration of CaCl
2
solution is doubled to 22 kg m
−3
. The potentiality of the impinging aerosol system to produce Ca-alginate microgels to encapsulate hydrophilic compounds with improved barriers is presented in this work. |
| doi_str_mv | 10.1007/s11483-019-09586-y |
| format | Article |
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−3
alginate solution) (W
1
/O/W
2
) double emulsion was prepared using a high speed homogeniser followed by a microfluidiser. The microstructure of the W
1
/O/W
2
emulsion was analysed using optical and fluorescence microscopy. The mean diameters of the W
1
/O/W
2
emulsion droplets and resultant microgels were in the range of 27.8–65.4 μm and 160–420 μm, respectively. Food dye was used as a proxy for a hydrophilic food compound and its release from the microgels was significantly decreased when it was encapsulated in the W/O emulsion droplets. Based on the numerical analysis, the presence of the W/O emulsion droplets in the gel network reduced the degree of gelation of the microgel because the diffusion rate of Ca
2+
cation in the microgel is reduced. The degree of gelation of the W/O emulsion droplets encapsulated microgel is 0.6 when the diameter of the droplet is reduced to 77.5 μm and the concentration of CaCl
2
solution is doubled to 22 kg m
−3
. The potentiality of the impinging aerosol system to produce Ca-alginate microgels to encapsulate hydrophilic compounds with improved barriers is presented in this work.</description><identifier>ISSN: 1557-1858</identifier><identifier>EISSN: 1557-1866</identifier><identifier>DOI: 10.1007/s11483-019-09586-y</identifier><language>eng</language><publisher>New York: Springer US</publisher><subject>Aerosols ; Alginates ; Alginic acid ; Analytical Chemistry ; Bioactive compounds ; Biological and Medical Physics ; Biophysics ; Calcium chloride ; Calcium ions ; Chemistry ; Chemistry and Materials Science ; Diffusion rate ; Droplets ; Edible oils ; Emulsions ; Encapsulation ; Fluorescence ; Fluorescence microscopy ; Food ; Food dyes ; Food Science ; Gelation ; Harsh environments ; Hydrophilicity ; Microfluidics ; Microgels ; Numerical analysis ; Original Article ; Solution strengthening</subject><ispartof>Food biophysics, 2019-12, Vol.14 (4), p.365-382</ispartof><rights>Springer Science+Business Media, LLC, part of Springer Nature 2019</rights><rights>Food Biophysics is a copyright of Springer, (2019). All Rights Reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c319t-5fa2d332c8ca5a7ac53d59f75620173bc4d06d2d510dcf1b4719c1aa553eddfc3</citedby><cites>FETCH-LOGICAL-c319t-5fa2d332c8ca5a7ac53d59f75620173bc4d06d2d510dcf1b4719c1aa553eddfc3</cites><orcidid>0000-0001-5024-0852</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s11483-019-09586-y$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s11483-019-09586-y$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,776,780,27901,27902,41464,42533,51294</link.rule.ids></links><search><creatorcontrib>Lee, Boon-Beng</creatorcontrib><creatorcontrib>Bhandari, Bhesh R.</creatorcontrib><creatorcontrib>Ching, Su Hung</creatorcontrib><creatorcontrib>Howes, Tony</creatorcontrib><title>Improving Hydrophilic Barriers of Encapsulated Compounds in Ca-Alginate Microgel Particles through a New Ionotropic Gelation Method for Double Emulsion Droplets</title><title>Food biophysics</title><addtitle>Food Biophysics</addtitle><description>The ability of encapsulation to protect hydrophilic–bioactive food compounds from harsh environments can be improved by strengthening the hydrophilic barriers of encapsulated food compounds in Ca-alginate microgel particles via the integration of oil into the microgels. This study introduces a one-step procedure to integrate water-in-oil (W/O) emulsion droplets directly into Ca-alginate microgels during the production using the impinging aerosols system. A water-in-oil-in-water (20 kg m
−3
alginate solution) (W
1
/O/W
2
) double emulsion was prepared using a high speed homogeniser followed by a microfluidiser. The microstructure of the W
1
/O/W
2
emulsion was analysed using optical and fluorescence microscopy. The mean diameters of the W
1
/O/W
2
emulsion droplets and resultant microgels were in the range of 27.8–65.4 μm and 160–420 μm, respectively. Food dye was used as a proxy for a hydrophilic food compound and its release from the microgels was significantly decreased when it was encapsulated in the W/O emulsion droplets. Based on the numerical analysis, the presence of the W/O emulsion droplets in the gel network reduced the degree of gelation of the microgel because the diffusion rate of Ca
2+
cation in the microgel is reduced. The degree of gelation of the W/O emulsion droplets encapsulated microgel is 0.6 when the diameter of the droplet is reduced to 77.5 μm and the concentration of CaCl
2
solution is doubled to 22 kg m
−3
. The potentiality of the impinging aerosol system to produce Ca-alginate microgels to encapsulate hydrophilic compounds with improved barriers is presented in this work.</description><subject>Aerosols</subject><subject>Alginates</subject><subject>Alginic acid</subject><subject>Analytical Chemistry</subject><subject>Bioactive compounds</subject><subject>Biological and Medical Physics</subject><subject>Biophysics</subject><subject>Calcium chloride</subject><subject>Calcium ions</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Diffusion rate</subject><subject>Droplets</subject><subject>Edible oils</subject><subject>Emulsions</subject><subject>Encapsulation</subject><subject>Fluorescence</subject><subject>Fluorescence microscopy</subject><subject>Food</subject><subject>Food dyes</subject><subject>Food Science</subject><subject>Gelation</subject><subject>Harsh environments</subject><subject>Hydrophilicity</subject><subject>Microfluidics</subject><subject>Microgels</subject><subject>Numerical analysis</subject><subject>Original Article</subject><subject>Solution strengthening</subject><issn>1557-1858</issn><issn>1557-1866</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2019</creationdate><recordtype>article</recordtype><sourceid>BENPR</sourceid><recordid>eNp9kctOwzAQRSMEEs8fYDUS64Adx3ksoS1tpRZYwNpybSd15drBTkD9Gz4VQxHsWM1Ic-8ZzdwkucToGiNU3gSM84qkCNcpqmlVpLuD5ARTWqa4KorD355Wx8lpCBuE8jwv0EnyMd923r1p28JsJ73r1tpoAXfce618ANfAxArehcHwXkkYuW3nBisDaAsjnt6aVts4gaUW3rXKwBP3vRZGBejX3g3tGjg8qHeYO-v6uCDSpyrCtLOwVP3aSWich7EbVkbBZDuY8DUaR6lRfThPjhpugrr4qWfJy_3keTRLF4_T-eh2kQqC6z6lDc8kIZmoBKe85IISSeumpEWGcElWIpeokJmkGEnR4FVe4lpgziklSspGkLPkas-N73gdVOjZxg3expUsy7Iqx5GTR1W2V8VjQ_CqYZ3XW-53DCP2lQTbJ8FiEuw7CbaLJrI3hSi2rfJ_6H9cnxcGkD0</recordid><startdate>20191201</startdate><enddate>20191201</enddate><creator>Lee, Boon-Beng</creator><creator>Bhandari, Bhesh R.</creator><creator>Ching, Su Hung</creator><creator>Howes, Tony</creator><general>Springer US</general><general>Springer Nature B.V</general><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7RQ</scope><scope>7T7</scope><scope>7X2</scope><scope>7XB</scope><scope>88A</scope><scope>88I</scope><scope>8AO</scope><scope>8FD</scope><scope>8FE</scope><scope>8FH</scope><scope>8FK</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BBNVY</scope><scope>BENPR</scope><scope>BHPHI</scope><scope>C1K</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FR3</scope><scope>GNUQQ</scope><scope>HCIFZ</scope><scope>LK8</scope><scope>M0K</scope><scope>M2P</scope><scope>M7P</scope><scope>P64</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>Q9U</scope><orcidid>https://orcid.org/0000-0001-5024-0852</orcidid></search><sort><creationdate>20191201</creationdate><title>Improving Hydrophilic Barriers of Encapsulated Compounds in Ca-Alginate Microgel Particles through a New Ionotropic Gelation Method for Double Emulsion Droplets</title><author>Lee, Boon-Beng ; Bhandari, Bhesh R. ; Ching, Su Hung ; Howes, Tony</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c319t-5fa2d332c8ca5a7ac53d59f75620173bc4d06d2d510dcf1b4719c1aa553eddfc3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2019</creationdate><topic>Aerosols</topic><topic>Alginates</topic><topic>Alginic acid</topic><topic>Analytical Chemistry</topic><topic>Bioactive compounds</topic><topic>Biological and Medical Physics</topic><topic>Biophysics</topic><topic>Calcium chloride</topic><topic>Calcium ions</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Diffusion rate</topic><topic>Droplets</topic><topic>Edible oils</topic><topic>Emulsions</topic><topic>Encapsulation</topic><topic>Fluorescence</topic><topic>Fluorescence microscopy</topic><topic>Food</topic><topic>Food dyes</topic><topic>Food Science</topic><topic>Gelation</topic><topic>Harsh environments</topic><topic>Hydrophilicity</topic><topic>Microfluidics</topic><topic>Microgels</topic><topic>Numerical analysis</topic><topic>Original Article</topic><topic>Solution strengthening</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Lee, Boon-Beng</creatorcontrib><creatorcontrib>Bhandari, Bhesh R.</creatorcontrib><creatorcontrib>Ching, Su Hung</creatorcontrib><creatorcontrib>Howes, Tony</creatorcontrib><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Career & Technical Education Database</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Agricultural Science Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>Biology Database (Alumni Edition)</collection><collection>Science Database (Alumni Edition)</collection><collection>ProQuest Pharma Collection</collection><collection>Technology Research Database</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest One Sustainability</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>Biological Science Collection</collection><collection>ProQuest Central</collection><collection>Natural Science Collection</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>Engineering Research Database</collection><collection>ProQuest Central Student</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Biological Science Collection</collection><collection>Agricultural Science Database</collection><collection>Science Database</collection><collection>Biological Science Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central Basic</collection><jtitle>Food biophysics</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Lee, Boon-Beng</au><au>Bhandari, Bhesh R.</au><au>Ching, Su Hung</au><au>Howes, Tony</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Improving Hydrophilic Barriers of Encapsulated Compounds in Ca-Alginate Microgel Particles through a New Ionotropic Gelation Method for Double Emulsion Droplets</atitle><jtitle>Food biophysics</jtitle><stitle>Food Biophysics</stitle><date>2019-12-01</date><risdate>2019</risdate><volume>14</volume><issue>4</issue><spage>365</spage><epage>382</epage><pages>365-382</pages><issn>1557-1858</issn><eissn>1557-1866</eissn><abstract>The ability of encapsulation to protect hydrophilic–bioactive food compounds from harsh environments can be improved by strengthening the hydrophilic barriers of encapsulated food compounds in Ca-alginate microgel particles via the integration of oil into the microgels. This study introduces a one-step procedure to integrate water-in-oil (W/O) emulsion droplets directly into Ca-alginate microgels during the production using the impinging aerosols system. A water-in-oil-in-water (20 kg m
−3
alginate solution) (W
1
/O/W
2
) double emulsion was prepared using a high speed homogeniser followed by a microfluidiser. The microstructure of the W
1
/O/W
2
emulsion was analysed using optical and fluorescence microscopy. The mean diameters of the W
1
/O/W
2
emulsion droplets and resultant microgels were in the range of 27.8–65.4 μm and 160–420 μm, respectively. Food dye was used as a proxy for a hydrophilic food compound and its release from the microgels was significantly decreased when it was encapsulated in the W/O emulsion droplets. Based on the numerical analysis, the presence of the W/O emulsion droplets in the gel network reduced the degree of gelation of the microgel because the diffusion rate of Ca
2+
cation in the microgel is reduced. The degree of gelation of the W/O emulsion droplets encapsulated microgel is 0.6 when the diameter of the droplet is reduced to 77.5 μm and the concentration of CaCl
2
solution is doubled to 22 kg m
−3
. The potentiality of the impinging aerosol system to produce Ca-alginate microgels to encapsulate hydrophilic compounds with improved barriers is presented in this work.</abstract><cop>New York</cop><pub>Springer US</pub><doi>10.1007/s11483-019-09586-y</doi><tpages>18</tpages><orcidid>https://orcid.org/0000-0001-5024-0852</orcidid></addata></record> |
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| source | Springer Nature - Complete Springer Journals |
| subjects | Aerosols Alginates Alginic acid Analytical Chemistry Bioactive compounds Biological and Medical Physics Biophysics Calcium chloride Calcium ions Chemistry Chemistry and Materials Science Diffusion rate Droplets Edible oils Emulsions Encapsulation Fluorescence Fluorescence microscopy Food Food dyes Food Science Gelation Harsh environments Hydrophilicity Microfluidics Microgels Numerical analysis Original Article Solution strengthening |
| title | Improving Hydrophilic Barriers of Encapsulated Compounds in Ca-Alginate Microgel Particles through a New Ionotropic Gelation Method for Double Emulsion Droplets |
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