Microchannel emulsification using gelatin and surfactant-free coacervate microencapsulation
- 作者：Nakagawa ; Kei ; Iwamoto ; Satoshi ; Nakajima ; Mitsutoshi ; Shono ; Atsushi ; Satoh ; Kazumi
- 关键词：Microchannel emulsification ; Monodisperse ; Complex coacervation ; Microencapsulation ; Gelatin ; Acacia ; Surfactant-free
- 刊名：Journal of Colloid and Interface Science
- 出版年：2004
- 期刊代码：125_00219797
- 类别：ch
- 出版时间：October 1, 2004
- 卷：278
- 期：1
- 页码：198-205
- 文件大小：652 K
摘要
In this study, we investigated the use of microchannel (MC) emulsifications in producing monodisperse gelatin/acacia complex coacervate microcapsules of soybean oil. This is considered to be a novel method for preparing monodisperse O/W and W/O emulsions. Generally, surfactants are necessary for MC emulsification, but they can also inhibit the coacervation process. In this study, we investigated a surfactant-free system. First, MC emulsification using gelatin was compared with that using decaglycerol monolaurate. The results demonstrated the potential use of gelatin for MC emulsification. MC emulsification experiments conducted over a range of conditions revealed that the pH of the continuous phase should be maintained above the isoelectric point of the gelatin. A high concentration of gelatin was found to inhibit the production of irregular-sized droplets. Low-bloom gelatin was found to be suitable for obtaining monodisperse emulsions. Finally, surfactant-free monodisperse droplets prepared by MC emulsification were microencapsulated with coacervate. The microcapsules produced by this technique were observed with a confocal laser scanning microscope. Average diameters of the inner cores and outer shells were 37.8 and 51.5 μm; their relative standard deviations were 4.9 and 8.4%.