Université Bordeaux 1, TREFLE UMR CNRS 8508, ENSCBP, 16 avenue Pey Berland, 33607 Pessac, France.
J Agric Food Chem. 2010 Jul 14;58(13):7762-9. doi: 10.1021/jf100917w.
Water-in-oil-in-water (W/O/W) double emulsions were prepared, and the kinetics of release of magnesium ions from the internal to the external water phase was followed. Different chelating agents (phosvitin and gluconate) were used to bind magnesium within the prospect of improving the ion retention in the internal aqueous droplets. Magnesium release was monitored for 1 month of storage, for each formulation, with and without chelation, at two storage temperatures (4 and 25 degrees C). Leakage occurred without film rupturing (coalescence) and was mainly due to entropically driven diffusion/permeation phenomena. The experimental results revealed a clear correlation between the effectiveness of chelating agents to delay the delivery and their binding capacity characterized by the equilibrium affinity constant. The kinetic data (percent released versus time curves) were interpreted within the framework of a kinetic model based on diffusion and taking into account magnesium chelation.
制备了油包水包油（W/O/W）双重乳液，并跟踪了镁离子从内部水相向外部水相释放的动力学。使用不同的螯合剂（卵黄高磷蛋白和葡萄糖酸盐）将镁结合在内部水相液滴内，以期提高离子保留率。对于每种配方，在没有和有螯合作用的情况下，在两个储存温度（4 和 25 摄氏度）下储存 1 个月，监测镁的释放情况。没有膜破裂（聚结）发生泄漏，主要是由于熵驱动的扩散/渗透现象。实验结果表明，螯合剂延迟递送的有效性与其平衡亲和力常数所表征的结合能力之间存在明显的相关性。动力学数据（释放百分比与时间曲线）在基于扩散并考虑镁螯合的动力学模型框架内进行解释。
