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ZENIA ADIWIJAYA COORDINATION WITH: EVANDRO MARTINS

CAPSULES PRODUCED WITH W/O AND O/W EMULSIONS. ZENIA ADIWIJAYA COORDINATION WITH: EVANDRO MARTINS. INVERSE GELATION MECHANISM. ABANG et al. (2012) O /W emulsion (27.7 g/L of CaCl 2 ) ANDERSON (2010) W /O emulsion (176 g/L of CaCl 2 ) W/O Emulsion destabilizers.

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ZENIA ADIWIJAYA COORDINATION WITH: EVANDRO MARTINS

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  1. CAPSULES PRODUCED WITH W/O AND O/W EMULSIONS ZENIA ADIWIJAYA COORDINATION WITH: EVANDRO MARTINS

  2. INVERSE GELATION MECHANISM • ABANG et al. (2012) • O/W emulsion (27.7 g/L of CaCl2) • ANDERSON (2010) • W/O emulsion (176 g/L of CaCl2) • W/O Emulsion destabilizers

  3. RELEASE OF Ca2+ FROM THE EMULSIONS O/W EMULSION W/O EMULSION Ca Ca Ca Ca Ca Ca Ca Ca Ca Ca Ca Ca Ca Ca Ca Ca Ca Ca Ca Ca Ca Ca Ca Ca Ca Ca Ca Ca Oil CaCl2 Solution Alginate Solution Membrane

  4. OBJECTIVES To optimize the production of capsules using W/O emulsion by reducing CaCl2 concentration To compare capsules produced with W/O and O/W emulsions

  5. EXPERIMENTS Capsules W/O EMULSION

  6. W/O EMULSIONS FORMULATIONS 100 mLOil + 30 mL CaCl2 solution (240 g/L) + SPAN 85 or PGPR 90

  7. W/O EMULSIONS FORMULATIONS SPAN 85 PGPR 90

  8. CAPSULES PRODCUTION: W/O EMULSION W/O EMULSION CaCl2 : 4.6 - 55.4 g/L EMULSION DESTABILIZERS TWEEN 20 ETHANOL OR ACETONE

  9. EFFECT OF DESTABILIZERS: ETHANOL/ACETONE Acetone Ethanol Acetone is the best destabilizer

  10. AW ALGINATESOLUTIONS AW  π 

  11. MECHANISM OF DESTABILIZATION: ACETONE ACETONE Ca Ca Ca Ca Ca Ca Ca

  12. EFFECT OF CaCl2 CONCENTRATION Minimal CaCl2 concentration: 13.8 g/L

  13. EXPERIMENTS Capsules O/W EMULSION

  14. CAPSULES PRODCUTION: O/W EMULSION O/W Emulsion Production Capsules Production 100 mLOil + 30 mL solution CaCl2 + 0.5 mLSpan 85/ Tween 85

  15. EFFECT OF CaCl2 AND ALGINATE CONCENTRATIONS CaCl2 Concentration (g/L) 4.6 13.8 27.7 55.4 Alginate Concentration (g/L) 5 10 15

  16. EFFECT OF CaCl2 AND ALGIANTE CONCENTRATIONS • Alginate 5 g/L • Alginate 10 g/L • Alginate 15 g/L

  17. EXPERIMENTS Capsules O/W AND W/O EMULSION

  18. CAPSULES: W/O AND O/W EMULSION CaCl2 Concentration (g/L) 13.8 27.7 55.4 Alginate 10 g/L W/O O/W

  19. RUPTURE FORCE: W/O AND O/W EMULSION • W/O • O/W RF = 0.4 (Ca) -1.8 RF = 0.2 (Ca) + 22

  20. LOG(MEMBRANE VOLUME) (Vm) X LOG (CORE VOLUME) (Vc) MICROCAPSULES CAPSULES • THEORICAL CURVE • W/O EMULSION • O/W EMULSION Vm Vc (μm3) Vm= K Vc Vm =6 10-2 Vc4- 24 Vc3+ 130 Vc2 – 249 Vm= 0.1 Vc4 + 5 Vc3 -63 Vc2 +351 Vc - 718

  21. % MEMBRANE (%M) x LOG (CORE VOLUME) (Vc) MICROCAPSULES CAPSULES • THEORICAL CURVE • W/O EMULSION • O/W EMULSION % M Vc (μm3) %M = K/K+1 %M =6 10-3 Vc5- 0,3 Vc4+ 5 Vc3 – 43 Vc2+ 185 Vc- 315 %M = 5 10-3 Vc5- 0,2 Vc4 +4 Vc3 – 34 Vc2+ 143 Vc- 229

  22. CAPSULES: W/O AND O/W EMULSION O/W W/O • Harder to get • Need additional destabilizer • Lower CaCl2 released • More heterogeneous in shape • Membrane slight stronger • Minimal concentration of CaCl2: 13.8 g/L • Easier to get • Do not need additional destabilizer • More uniform/ homogeneous in shape • Membrane slightly weaker • Minimal concentration of CaCl2: 4.6 g/L

  23. CONCLUSION • Capsules using W/O emulsions with less CaCl2 can be obtained • The properties of the capsules produced with W/O and O/W are similar • The release of Calcium ions from the emulsion depends on the core size and the emulsion • Capsules produced with W/O emulsions cannot be used in food areas due to the utilization of acetone

  24. MERCI!

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