Preparation of monodisperse aqueous microspheres containing high concentration of L-ascorbic acid by microchannel emulsification

被引:7
作者
Khalid, Nauman [1 ,2 ]
Kobayashi, Isao [1 ]
Neves, Marcos A. [1 ,3 ]
Uemura, Kunihiko [1 ]
Nakajima, Mitsutoshi [1 ,3 ]
Nabetani, Hiroshi [1 ,2 ]
机构
[1] Natl Food Res Inst, Food Engn Div, Tsukuba, Ibaraki 3058642, Japan
[2] Univ Tokyo, Grad Sch Agr & Life Sci, Tokyo, Japan
[3] Univ Tsukuba, Grad Sch Life & Environm Sci, Ibaraki, Japan
关键词
L-Ascorbic acid; magnesium sulfate; microencapsulation; microchannel emulsification; monodispersity; sodium alginate; IN-WATER EMULSIONS; INTERNAL GELATION; W/O/W EMULSIONS; MEMBRANE EMULSIFICATION; CHITOSAN MICROSPHERES; DROPLET FORMATION; ALGINATE BEADS; OIL EMULSIONS; VITAMIN-C; STABILITY;
D O I
10.3109/02652048.2015.1065919
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
Monodisperse aqueous microspheres containing high concentrations of L-ascorbic acid with different concentrations of sodium alginate (Na-ALG) and magnesium sulfate (MgSO4) were prepared by using microchannel emulsification (MCE). The continuous phase was water-saturated decane containing a 5% (w/w) hydrophobic emulsifier. The flow rate of the continuous phase was maintained at 10 mL h(-1), whereas the pressure applied to the disperse phase was varied between 3 and 25 kPa. The disperse phase optimized for successfully generating aqueous microspheres included 2% (w/w) Na-ALG and 1% (w/w) MgSO4. At a higher MgSO4 concentration, the generated microspheres resulted in coalescence and subsequent bursting. At a lower MgSO4 concentration, unstable and polydisperse microspheres were obtained. The aqueous microspheres generated from the MCs under optimized conditions had a mean particle diameter (d(av)) of 14-16 mu m and a coefficient of variation (CV) of less than 8% at the disperse phase pressures of 5-15 kPa.
引用
收藏
页码:570 / 577
页数:8
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