Stability of W/O Emulsions Encapsulating Polysaccharides

被引：14
|
作者：
Zafimahova-Ratisbonne, Andrea [1 ]
Wardhono, Endarto Y. [1 ]
Lanoiselle, Jean-Louis [1 ,2 ]
Saleh, Khashayar [1 ]
Clausse, Daniele [1 ]
机构：
[1] Univ Technol Compiegne, Lab Transformat Integrees Mat Renouvelable, F-60205 Compiegne, France
[2] Univ Bretagne Sud, Lab Ingn Mat Bretagne, Pontivy, France
来源：
JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY | 2014年 / 35卷 / 01期
关键词：
Calorimetry; polysaccharide; stability; W/O emulsion; IN-OIL-EMULSIONS; FORMULATION; SUBSTANCES;
D O I：
10.1080/01932691.2013.773444
中图分类号：
O64 [物理化学（理论化学）、化学物理学];
学科分类号：
070304 ; 081704 ;
摘要：
In the frame of formulation of W/O emulsions entrapping polysaccharides devoted to agricultural applications, the aim of this work was to study the stability over time of these emulsions, stabilized with either soybean lecithin or polyglycerol polyricinoleate (PGPR) as emulsifiers. Emulsifiers were dissolved in oil phase, and polysaccharides (carboxymethycellulose (CMC), guar, xanthan) in ultrapure water. Emulsions stability was studied through natural aging tests and accelerated aging tests, using bottle tests, microscopy and calorimetry. Experiments showed that PGPR was more efficient than lecithin to stabilize emulsions containing the polysaccharides studied, and that emulsions prepared with CMC showed the best stability.
引用
收藏
页码：38 / 47
页数：10
相关论文
共 50 条
  • [31] STABILITY OF O-W AND W-O EMULSIONS AS A FUNCTION OF SPREADING COEFFICIENT AND WORK OF ADHESION
    SHARMA, MK
    JAIN, KD
    JAIN, AK
    SHARMA, BK
    INDIAN JOURNAL OF TECHNOLOGY, 1980, 18 (01): : 39 - 41
  • [32] Effect of cryoprotectant and freeze-drying process on the stability of W/O/W emulsions
    Choi, M. J.
    Briancon, S.
    Bazile, D.
    Royere, A.
    Min, S. G.
    Fessi, H.
    DRYING TECHNOLOGY, 2007, 25 (4-6) : 809 - 819
  • [33] Fabrication and stability of W/O/W emulsions stabilized by gum arabic and polyglycerol polyricinoleate
    Niu, Fuge
    Zhao, Mengdi
    Tu, Weiwei
    Li, Zhe
    Gao, Yi
    Du, Yixuan
    Pan, Weichun
    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2024, 104 (02) : 797 - 808
  • [34] Stability and rheology of three types of W/O/W multiple emulsions emulsified with lecithin
    Luo, Shaoqiang
    Zhang, Chen
    Hu, Liuyun
    Zhang, Zhiwei
    Niu, Yulian
    Zhang, Wanping
    JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY, 2017, 38 (11) : 1530 - 1535
  • [35] MULTIPLE (W/O/W) EMULSIONS
    FLORENCE, AT
    WHITEHILL, D
    ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 1983, 186 (AUG): : 83 - INDE
  • [36] Protective effect of polysaccharides on the stability of parenteral emulsions
    Chai, Guihong
    Sun, Feng
    Shi, Jianli
    Tian, Bin
    Tang, Xing
    DRUG DEVELOPMENT AND INDUSTRIAL PHARMACY, 2013, 39 (05) : 646 - 656
  • [37] Stability mechanism of O/W Pickering emulsions stabilized with regenerated cellulose
    Li, Zhe
    Wu, Hairong
    Yang, Meng
    Xu, Derong
    Chen, Jun
    Feng, Haishun
    Lu, Yao
    Zhang, Liming
    Yu, Yang
    Kang, Wanli
    CARBOHYDRATE POLYMERS, 2018, 181 : 224 - 233
  • [38] Development and Study of the Physicochemical Stability of W/O/W and O/W/O Multiple Emulsions increased of Chemical Filters and Shea Butter
    Chorilli, Marlus
    Campos, Gabriela R.
    Bolfarini, Poliana M. L.
    LATIN AMERICAN JOURNAL OF PHARMACY, 2009, 28 (06): : 936 - 940
  • [39] Stability of the PEG Fatty Acid Glycerides Based O/W Emulsions
    Wang, Zihan
    Lin, Liangliang
    Xu, Hujun
    TENSIDE SURFACTANTS DETERGENTS, 2021, 58 (04) : 271 - 277
  • [40] A STUDY OF STABILITY OF O/W EMULSIONS STABILIZED BY SOYBEAN AND PEA GLOBULINS
    BOGRACHEVA, TY
    DAVYDOVA, NI
    BESPALOVA, NY
    KONDRASHINA, SA
    BEZRUKOV, MG
    BRAUDO, EE
    TOLSTOGUZOV, VB
    NAHRUNG-FOOD, 1994, 38 (02): : 121 - 127
12345