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Article

Protein-Stabilized Palm-Oil-in-Water Emulsification Using Microchannel Array Devices under Controlled Temperature

by
Takashi Kuroiwa
1,2,*,
Miki Ito
1,
Yaeko Okuyama
1,
Kanna Yamashita
1 and
Akihiko Kanazawa
1
1
Department of Chemistry and Energy Engineering, Faculty of Science and Engineering, Tokyo City University, 1-28-1 Tamazutsumi, Setagaya, Tokyo 158-8557, Japan
2
Advanced Research Laboratories, Tokyo City University, 8-15-1 Todoroki, Setagaya, Tokyo 158-0082, Japan
*
Author to whom correspondence should be addressed.
Molecules 2020, 25(20), 4805; https://doi.org/10.3390/molecules25204805
Submission received: 11 September 2020 / Revised: 13 October 2020 / Accepted: 16 October 2020 / Published: 19 October 2020
(This article belongs to the Special Issue Droplet Microfluidics: A Tool for Biology, Chemistry and Materials Engineering)
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Abstract

Microchannel (MC) emulsification for the preparation of monodisperse oil-in-water (O/W) and water-in-oil-in-water (W/O/W) emulsions containing palm oil as the oil phase was investigated for application as basic material solid/semi-solid lipid microspheres for delivery carriers of nutrients and drugs. Emulsification was characterized by direct observation of droplet generation under various operation conditions, as such, the effects of type and concentration of emulsifiers, emulsification temperature, MC structure, and flow rate of to-be-dispersed phase on droplet generation via MC were investigated. Sodium caseinate (SC) was confirmed as the most suitable emulsifier among the examined emulsifiers, and monodisperse O/W and W/O/W emulsions stabilized by it were successfully obtained with 20 to 40 µm mean diameter (dm) using different types of MCs.
Keywords: lipid microsphere; solid/semi-solid lipids; microchannel emulsification; monodisperse emulsion; multiple emulsions; sodium caseinate lipid microsphere; solid/semi-solid lipids; microchannel emulsification; monodisperse emulsion; multiple emulsions; sodium caseinate
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MDPI and ACS Style

Kuroiwa, T.; Ito, M.; Okuyama, Y.; Yamashita, K.; Kanazawa, A. Protein-Stabilized Palm-Oil-in-Water Emulsification Using Microchannel Array Devices under Controlled Temperature. Molecules 2020, 25, 4805. https://doi.org/10.3390/molecules25204805

AMA Style

Kuroiwa T, Ito M, Okuyama Y, Yamashita K, Kanazawa A. Protein-Stabilized Palm-Oil-in-Water Emulsification Using Microchannel Array Devices under Controlled Temperature. Molecules. 2020; 25(20):4805. https://doi.org/10.3390/molecules25204805

Chicago/Turabian Style

Kuroiwa, Takashi, Miki Ito, Yaeko Okuyama, Kanna Yamashita, and Akihiko Kanazawa. 2020. "Protein-Stabilized Palm-Oil-in-Water Emulsification Using Microchannel Array Devices under Controlled Temperature" Molecules 25, no. 20: 4805. https://doi.org/10.3390/molecules25204805

APA Style

Kuroiwa, T., Ito, M., Okuyama, Y., Yamashita, K., & Kanazawa, A. (2020). Protein-Stabilized Palm-Oil-in-Water Emulsification Using Microchannel Array Devices under Controlled Temperature. Molecules, 25(20), 4805. https://doi.org/10.3390/molecules25204805

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