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核壳海藻酸胶囊的反向凝胶化法包埋油相 II:W/O 或 O/W 乳液滴注法的比较。

Oil encapsulation in core-shell alginate capsules by inverse gelation II: comparison between dripping techniques using W/O or O/W emulsions.

机构信息

a Department of Food Engineering , UFV , Viçosa , Brazil.

b Process Engineering for Environment and Food Laboratory , ONIRIS , Nantes , France.

出版信息

J Microencapsul. 2017 Sep;34(6):522-534. doi: 10.1080/02652048.2017.1365963. Epub 2017 Aug 23.

DOI:10.1080/02652048.2017.1365963
PMID:28792267
Abstract

In the first part of this article, it was described an innovative method of oil encapsulation from dripping-inverse gelation using water-in-oil (W/O) emulsions. It was noticed that the method of oil encapsulation was quite different depending on the emulsion type (W/O or oil-in-water (O/W)) used and that the emulsion structure (W/O or O/W) had a high impact on the dripping technique and the capsules characteristics. The objective of this article was to elucidate the differences between the dripping techniques using both emulsions and compare the capsule properties (mechanical resistance and release of actives). The oil encapsulation using O/W emulsions was easier to perform and did not require the use of emulsion destabilisers. However, capsules produced from W/O emulsions were more resistant to compression and showed the slower release of actives over time. The findings detailed here widened the knowledge of the inverse gelation and gave opportunities to develop new techniques of oil encapsulation.

摘要

本文的第一部分介绍了一种使用油包水(W/O)乳液进行滴入-反向凝胶化的创新的油包封方法。人们注意到,油包封的方法因所使用的乳液类型(W/O 或水包油(O/W))而异,乳液结构(W/O 或 O/W)对滴注技术和胶囊特性有很大的影响。本文的目的是阐明使用两种乳液的滴注技术之间的差异,并比较胶囊的性能(机械阻力和活性物质的释放)。使用 O/W 乳液进行油包封更容易进行,并且不需要使用乳液稳定剂。然而,由 W/O 乳液制成的胶囊更能抵抗压缩,并且随着时间的推移表现出活性物质释放更慢的特点。这里详细介绍的发现拓宽了对反向凝胶化的认识,并为开发新的油包封技术提供了机会。

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Oil encapsulation in core-shell alginate capsules by inverse gelation II: comparison between dripping techniques using W/O or O/W emulsions.核壳海藻酸胶囊的反向凝胶化法包埋油相 II:W/O 或 O/W 乳液滴注法的比较。
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