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Title
Ultrasonic production of nano-emulsions for bioactive delivery in drug and food applications / Thomas Seak Hou Leong, Sivakumar Manickam, Gregory J. O. Martin, Wu Li, Muthupandian Ashokkumar.
ISBN
9783319734910 (electronic book)
3319734911 (electronic book)
9783319734903
Published
Cham, Switzerland : Springer, 2018.
Language
English
Description
1 online resource (xii, 36 pages) : illustrations.
Item Number
10.1007/978-3-319-73491-0 doi
Call Number
TP156.E6
Dewey Decimal Classification
660/.294514
Summary
This SpringerBrief provides an overview of ultrasonic emulsification and an update on recent advances in developing stable emulsions for the creation of novel drugs and functional foods, with a focus on bioactive delivery in these products. Emulsification is the process of combining two or more immiscible liquids to form a semi-stable mixture. These two liquids generally consist of an organic (oil) phase and an aqueous (water) phase that is stabilized by the addition of an emulsifier. Most common emulsions are of the oil-in-water (O/W) type, but can also be of water-in-oil (W/O) or even multiple emulsion types (i.e. double emulsions) in the form of water-in-oil-in-water (W/O/W) or oil-in-water-in-oil (O/W/O) phases. The formation of an emulsion requires input of energy to distribute the disperse phase in the continuous phase in small-sized droplets that are able to resist instability. There is great interest in the use of ultrasound to produce emulsions, as it is able to do so relatively efficiently and effectively compared to existing techniques such as rotor stator, high-pressure homogenization and microfluidization. The interaction of ultrasound with the hydrocolloids and biopolymers that are often used to stabilize emulsions can offer advantages such as improved stability or greater control of formed droplet size distributions.
Bibliography, etc. Note
Includes bibliographical references.
Access Note
Access limited to authorized users.
Digital File Characteristics
text file PDF
Source of Description
Online resource; title from PDF title page (SpringerLink, viewed February 28, 2018).
Series
SpringerBriefs in molecular science. Ultrasound and sonochemistry.
Available in Other Form
Print version: 9783319734903
Intro; Preface; Acknowledgements; Contents; Glossary of Key Terms; 1 Introduction; 1.1 Emulsion Droplet Size; 1.2 Emulsion Creation; 1.3 Ultrasound; 1.4 Mechanisms of Ultrasonic Emulsification; 1.5 Emulsification Set-up and Conditions; 1.6 Comparison of Ultrasonic Emulsification with Other High Shear Emulsification Methods; 1.7 Theoretical Understanding of Emulsion Formation; 2 Selection of Operating Parameters; 2.1 Influence of Power and Processing Time; 2.2 Influence of Gas Content; 2.3 Influence of Ambient Pressure; 2.4 Influence of Temperature; 2.5 Emulsifier Selection and Concentration
2.6 Influence of Continuous Phase Viscosity2.7 Ultrasonic Frequency; 2.8 Issues to Consider; 2.8.1 Effect of Ultrasonication on Product Quality; 2.8.2 Formation of Metal Particulates; 3 Applications of Ultrasonic Emulsification; 3.1 Applications in Pharmaceuticals; 3.1.1 Delivery of Anticancer Drugs; 3.1.2 Controlled Delivery of Bioactives Using Double Emulsions; 3.2 Applications in Food Processing; 3.2.1 Emulsions for the Dairy Industry; 3.2.2 Antimicrobial Efficacy of Essential Oil Nanoemulsions; 3.3 Future Trends and Outlook; References
