Review
Food Science & Technology
Liling Zhang, Yang Hu, Ling Jiang, He Huang
Summary: Double emulsion microbial encapsulation is a promising approach to protect probiotics from adverse environmental conditions and enhance their commercial applications.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Food Science & Technology
Vera Lavelli, Jolanta Sereikaite
Summary: This article primarily discusses the development of nano- and micro-structures for the encapsulation of β-carotene, and their role in improving its bioavailability and stability. The results show that these structures can provide better protection for β-carotene compared to natural matrices, and the use of materials with antioxidant activity can further increase its stability.
Article
Chemistry, Applied
Fuchao Zhan, Xiangxing Yan, Jing Li, Feng Sheng, Bin Li
Summary: Water-resistant PVA/PAA electrospun fibers encapsulating tangeretin were successfully fabricated using emulsion-electrospinning. The optimized fibers showed nano-diameter size, high porosity, and durable release profiles, making them promising for drug delivery and slow-release applications. The encapsulation of tangeretin had no significant impact on the antioxidant activity of the fibers.
Article
Chemistry, Multidisciplinary
Hye-Seon Jeong, Eunseo Kim, Changwoo Nam, Yoon Choi, You-Jeong Lee, David A. Weitz, Hyomin Lee, Chang-Hyung Choi
Summary: A hydrogel microcapsule with an intermediate thin oil layer is developed for smart release of diverse cargoes triggered by stimuli. The oil layer acts as an effective diffusion barrier, allowing encapsulation of various small cargoes within a porous hydrogel shell until a stimulus destabilizes the oil layer for on-demand release.
ADVANCED FUNCTIONAL MATERIALS
(2021)
Article
Engineering, Chemical
Attaf Djoullah, Remi Saurel
Summary: Riboflavin encapsulated in pea protein microparticles crosslinked by transglutaminase displayed controlled release properties in simulated gastrointestinal conditions. The microparticles showed potential for delivering riboflavin up to the intestinal digestion phase, with release mechanisms governed by diffusion and support degradation phenomenon under different conditions.
JOURNAL OF FOOD ENGINEERING
(2021)
Article
Chemistry, Applied
Cynthia Fontes-Candia, Juan Carlos Martinez, Amparo Lopez-Rubio, Laura Salvia-Trujillo, Olga Martin-Belloso, Marta Martinez-Sanz
Summary: The study investigated agar and kappa-carrageenan emulsion gels and oil-filled aerogels as carriers for curcumin, studying their structure and mechanical properties during in vitro gastrointestinal digestion. It was found that the structure of the gels and the presence of curcumin influenced the formation of different structures during digestion.
Article
Chemistry, Multidisciplinary
Rebecca V. McQuillan, Geoffrey W. Stevens, Kathryn A. Mumford
Summary: This study demonstrates the effective encapsulation of water-soluble fertilizers using liquid marble (LM) technology. By fabricating polymeric shells of varying compositions and thicknesses, the release properties of the marbles can be controlled and adjusted to meet different application needs. A kinetic model is implemented to accurately simulate and predict the release characteristics.
ACS SUSTAINABLE CHEMISTRY & ENGINEERING
(2022)
Article
Polymer Science
Yoonjin Oh, Shin-Hyun Kim
Summary: Biodegradable microparticles encapsulated in a hydrogel shell show promising sustained release and suspension stability of lipophilic drugs. Monodisperse oil-in-water-in-oil (O/W/O) double-emulsion droplets produced by a capillary microfluidic device form core-shell microspheres with toluene, PLA in the core, and alginate, EDTA in the shell, demonstrating extended release of encapsulants.
JOURNAL OF POLYMER SCIENCE
(2022)
Article
Engineering, Chemical
Peilong Liao, Sai Yang, Shicheng Dai, Ziteng Lian, Jinjie Yang, Qiaozhi Zhang, Yijun Wang, Baokun Qi, Huan Wang, Lianzhou Jiang
Summary: This study investigated the effect of oil/water ratio on the delivery efficiency of multilayered emulsion-filled gel microparticles for beta-carotene (BC). The results showed that secondary emulsion significantly improved the encapsulation efficiency of BC, and higher oil/water ratios led to reduced droplet aggregation. The microparticles exhibited stable particle size and zeta-potential when the mass fraction of sodium alginate exceeded 0.08%, with a wrapping capacity of protein above 90%. The release studies indicated that the microparticles had different release kinetics at different pH levels, resulting in excellent sustained release of BC.
JOURNAL OF FOOD ENGINEERING
(2022)
Article
Chemistry, Physical
Seong-Geun Jeong, Yoon Choi, Jin-Oh Nam, Chang-Soo Lee, Chang-Hyung Choi
Summary: In this study, double emulsion drops were produced by utilizing phase separation in micromolds and surface-tension-induced drop formation, without the need for surfactants or complex formulations. The size of the compartments in the emulsion drops can be controlled by adjusting the composition of the solution and separation agent, enabling encapsulation of different cargoes in desired compartments. Additionally, hydrogel microcapsules were produced by solidifying the middle phase in the double emulsion drops, allowing for encapsulation of large cargo in the core and release of small cargo via temperature tuning.
JOURNAL OF COLLOID AND INTERFACE SCIENCE
(2021)
Article
Chemistry, Applied
Valentin Maingret, Coraline Chartier, Jean-Luc Six, Veronique Schmitt, Valerie Heroguez
Summary: In this study, Pickering emulsions of dodecane and medium chain triglyceride (MCT) oils were stabilized by alkylated-dextran nanoparticles. The nanoparticles showed excellent stability and could be hydrolyzed in the presence of dextranase, allowing on-demand destabilization of the emulsions. The study also demonstrated the co-encapsulation of fluorescent probes and an antimalarial drug in the stabilizing particles.
CARBOHYDRATE POLYMERS
(2022)
Article
Nanoscience & Nanotechnology
Harshit Agarwal, La'Darious J. Quinn, Sahana C. Walter, Thomas J. Polaske, Douglas H. Chang, Sean P. Palecek, Helen E. Blackwell, David M. Lynn
Summary: We report a design method for slippery liquid-infused porous surfaces (SLIPS) that are biodegradable, edible, or generally regarded to be biocompatible. The approach involves infusion of lubricating oils, including food oils, into nanofiber-based mats, resulting in durable and biodegradable SLIPS that prevent fouling and can release molecular cargo at controlled rates.
ACS APPLIED MATERIALS & INTERFACES
(2022)
Article
Chemistry, Multidisciplinary
Hye-Seon Jeong, Eunseo Kim, Jong Pil Park, Sei-Jung Lee, Hyomin Lee, Chang Hyung Choi
Summary: We developed PNIPAm-co-PEGDA hydrogel shelled microcapsules with a thin oil layer for tunable thermo-responsive release of small hydrophilic actives. By using a microfluidic device integrated with a temperature-controlled chamber, we were able to consistently produce the microcapsules using triple emulsion drops as capsule templates. The presence of an interstitial oil layer between the aqueous core and the hydrogel shell allowed for controlled release of the encapsulated substances upon reaching a critical temperature. Additionally, the incorporation of gold nanorods in the hydrogel shell enables spatiotemporal regulation of the active release using near infrared light.
JOURNAL OF CONTROLLED RELEASE
(2023)
Article
Food Science & Technology
Leyla Sanhueza, Paula Garcia, Begona Gimenez, Jose Manuel Benito, Maria Matos, Gemma Gutierrez
Summary: The feasibility of encapsulating pomegranate peel extract in double emulsions was evaluated, and double emulsions prepared by direct membrane emulsification showed better stability and encapsulation efficiency.
Article
Agriculture, Multidisciplinary
Rocio Diaz-Ruiz, Irene Valdeon, Jose Ramon Alvarez, Maria Matos, Gemma Gutierrez
Summary: The preparation of concentrated double emulsions encapsulating both trans-resveratrol and vitamin D-3 is feasible, with high colloidal stability. Vitamin D-3 presence was found to slow down the release of trans-resveratrol in the formulated emulsions and enhance its encapsulation efficiency.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Article
Pharmacology & Pharmacy
Xueliang Xiu, Shichao Ma, Zhiyong Li, Zhipeng Li, Xuemei Li, Yangtao Ruan, Dezhao Li, Jianwei Wang, Fengsen Ma
Summary: Liposomes are promising delivery vehicles for drugs and vaccines. The use of microfluidic chips for liposome preparation is an effective method. However, traditional liposome preparation technologies hinder their industrial production and clinical application. This study presents a novel three-dimensional integrated microfluidic device for continuous liposome preparation and purification, which shows potential for industrial production of nano-pharmaceutical applications.
JOURNAL OF DRUG DELIVERY SCIENCE AND TECHNOLOGY
(2024)
