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Novel methods to induce complex coacervation using dual fluid nozzle and metal membranes: Part I – Use of metal membranes for emulsification

journal contribution
posted on 07.06.2022, 08:01 authored by Sungil Ferreira, Vania Regina Nicoletti, Marijana DragosavacMarijana Dragosavac
This study is part I of two parts where the use of metal membranes was evaluated to produce emulsions and to induce complex coacervation. In this work, we aimed to produce emulsion droplets using metal membranes to be used in complex coacervation in batch stirring and by a new method in which coacervation is induced using a two-fluid nozzle. Investigation on the optimum membrane morphology, dispersed phase injection rate and emulsification shear stress was carried out. Emulsions of gelatin and ginger oil (4% and 10% w/w) were produced by membrane emulsification in a dispersion cell, with droplet sizes varying from 32 to 128 µm; gelatin concentration had great influence on droplet size and size distribution. Complex coacervation between gelatin and gum Arabic without the use of crosslinking agents was carried out by atomization and batch stirring, and the size of the parent emulsion droplets, coacervation shear stress and emulsion formulation influenced the size of the capsules produced, which varied from 35 to 151 µm. Batch stirring complex coacervation produced single core capsules and atomization coacervation produced multicore capsules, both with spherical morphology. Encapsulation yield of dried capsules varied from 37% to 99% and encapsulation efficiency 5–66%. Formulation had a greater effect on the encapsulation efficiency than on the encapsulation yield.

Funding

São Paulo Research Foundation - FAPESP (grant numbers 2015/23290–0 and 2018/16976–0)

National Council for Scientific and Technological Development - CNPq (grant number 305355/2016–3)

History

School

  • Aeronautical, Automotive, Chemical and Materials Engineering

Department

  • Chemical Engineering

Published in

Food and Bioproducts Processing

Volume

134

Pages

30 - 45

Publisher

Elsevier

Version

AM (Accepted Manuscript)

Rights holder

© Institution of Chemical Engineers

Publisher statement

This paper was accepted for publication in the journal Food and Bioproducts Processing and the definitive published version is available at https://doi.org/10.1016/j.fbp.2022.05.002

Acceptance date

03/05/2022

Publication date

2022-05-06

Copyright date

2022

ISSN

0960-3085

Language

en

Depositor

Dr Marijana Dragosavac. Deposit date: 24 May 2022