Laboratory Experiment on Emulsions: Study of the Effect of Osmotic Pressure on Double Emulsions Preparation
Source abstract
Abstract
Double emulsions are ternary systems commonly used in several disciplines in areas such as food technology, applied chemistry, chemical engineering, materials science, pharmacology and environmental science. In several courses related to these areas, the implementation of laboratory experiment is required to strengthen the knowledge acquired by students during the theoretical lessons. However, it is difficult to find published practical experiments in this field. This work presents a four-hour hands-on laboratory experiment in which students can easily formulate and prepare water-in-oil-in-water double emulsions for vitamin B12 encapsulation. In this experiment, students can analyze the effect of the osmotic pressure produced by the addition of different NaCl concentrations in each aqueous phase, which could lead to the swelling and deswelling phenomena of the inner aqueous droplets and, therefore, affect the encapsulation efficiency of the formulated systems. The double emulsions are analyzed by the students in terms of size and encapsulation efficiency.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Various Chemistry Research Topics · Microfluidic and Capillary Electrophoresis Applications · Innovative Microfluidic and Catalytic Techniques Innovation
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Chemical and Environmental Engineering Department, Faculty of Chemistry, University of Oviedo, C/Julián Clavería s/n, 33006 Oviedo, Spain
Área de Ingeniería Química, Departamento de Biotecnología y Ciencia de los Alimentos, Facultad de Ciencias, Universidad de Burgos, Plaza Misael Bañuelos s/n, 09001 Burgos, Spain
References (21)
Show source-provided references
1. McCutchan, A.L., and Johnson, B.A. (2022). Laboratory Experiments on Ice Melting: A Need for Understanding Dynamics at the Ice-Water Interface. J. Mar. Sci. Eng., 10.10.3390/jmse10081008 ↗
2. Ali, N., Ullah, S., and Khan, D. (2022). Interactive Laboratories for Science Education: A Subjective Study and Systematic Literature Review. Multimodal Technol. Interact., 6.10.3390/mti6100085 ↗
3. The laboratory in chemistry education: Thirty years of experience with developments, implementation, and research10.1039/B4RP90027H ↗
4. Nogales-Delgado, S., Encinar Martín, J.M., and Román Suero, S. (2022). Teaching How to Research: A Case Study on Chemical and Industrial Engineering Degrees. Educ. Sci., 12.10.3390/educsci12100673 ↗
5. Laboratory experiments in innovation research: A methodological overview and a review of the current literature10.1186/s13731-016-0053-9 ↗
6. Hassan, J., Devi, A., and Ray, B. (2022). Virtual Laboratories in Tertiary Education: Case Study Analysis by Learning Theories. Educ. Sci., 12.10.3390/educsci12080554 ↗
7. Investigating the Phase Inversion of Pickering Emulsions: An Experiment to Explore Colloid and Interface Chemistry Concepts10.1021/acs.jchemed.7b00950 ↗
8. Aserin, A. (2008). Multiple Emulsions: Technology and Applications, Wiley Interscience.10.1002/9780470209264 ↗
9. Preparation of emulsions and particles by membrane emulsification for the food processing industry10.1016/j.jfoodeng.2008.11.017 ↗
10. Studies in Emulsions. III-V10.1021/j150252a009 ↗
11. Simultaneously encapsulation of trans-resveratrol and vitamin D3 in highly concentrated double emulsions10.1002/jsfa.10995 ↗
12. Investigating swelling-breakdown in double emulsions10.1016/j.colsurfa.2019.124181 ↗
13. Enhancing trans-Resveratrol loading capacity by forcing W1/O/W2 emulsions up to its colloidal stability limit10.1016/j.colsurfb.2020.111130 ↗
14. Preparation of water-in-oil-in-water (W1/O/W2) double emulsions containing trans-resveratrol10.1016/j.colsurfa.2013.05.065 ↗
15. Enhancing encapsulation efficiency of food-grade double emulsions containing resveratrol or vitamin B12 by membrane emulsification10.1016/j.jfoodeng.2015.06.002 ↗
16. Overview of the preparation, use and biological studies on polyglycerol polyricinoleate (PGPR)10.1016/S0278-6915(98)00057-X ↗
17. Food grade duplex emulsions designed and stabilised with different osmotic pressures10.1016/j.jcis.2010.08.049 ↗
18. Double Emulsions Stabilized by Food Biopolymers10.1007/s11483-010-9188-6 ↗
19. Water soluble inner aqueous phase markers as indicators of the encapsulation properties of water-in-oil-in-water emulsions stabilized with sodium caseinate10.1016/j.foodhyd.2009.06.009 ↗
20. W1/O/W2 double emulsions stabilised by fat crystals—Formulation, stability and salt release10.1016/j.jcis.2010.06.039 ↗
21. Fat-crystal stabilised w/o emulsions for controlled salt release10.1016/j.jfoodeng.2010.01.025 ↗