Optimisation of bacterial release from a stable microfluidic-generated water-in-oil-in-water emulsion-Reference-Cited by-同舟云学术

Optimisation of bacterial release from a stable microfluidic-generated water-in-oil-in-water emulsion

Published:2021 Issue:13 Volume:11 Page:7738-7749
ISSN:2046-2069
Container-title:RSC Advances
language:en
Short-container-title:RSC Adv.

Author:

Mohd Isa Nur Suaidah¹²³⁴⁵^ORCID,El Kadri Hani⁵⁶⁷⁸,Vigolo Daniele⁵⁶⁷⁸⁹,Gkatzionis Konstantinos⁵⁶⁷⁸¹⁰

Affiliation:

1. Faculty of Fisheries and Food Science

2. Universiti Malaysia Terengganu

3. 21030 Kuala Terengganu

4. Malaysia

5. School of Chemical Engineering

6. University of Birmingham

7. Birmingham

8. UK

9. School of Biomedical Engineering

10. Department of Food Science and Nutrition

Abstract

Encapsulation enhanced viability and metabolic activity. Nutrients can cross the oil layer. Bacterial release increased while emulsion stability decreased at high osmotic pressure and low surfactant concentration. Two-step release mechanism observed.

Funder

Engineering and Physical Sciences Research Council

Ministry of Higher Education, Malaysia

Publisher

Royal Society of Chemistry (RSC)

Subject

General Chemical Engineering,General Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2021/RA/D0RA10954A

Reference44 articles.

1. Some Stability Criteria for Double Emulsions

2. Double Emulsions Relevant to Food Systems: Preparation, Stability, and Applications

3. Encapsulation of Lactobacillus rhamnosus in double emulsions formulated with sweet whey as emulsifier and survival in simulated gastrointestinal conditions

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