Controllable microfluidic production of gas-in-oil-in-water emulsions for hollow microspheres with thin polymer shells

Here we developed a simple and novel one-step approach to produce G/O/W emulsions with high gas volume fractions in a capillary microfluidic device. The thickness of the oil layer can be controlled easily by tuning the flow rates. We successfully used the G/O/W emulsions to prepared hollow microspheres with thin polymer shells.     

Controllable preparation of monodisperse O/W and W/O emulsions in the same microfluidic device

This letter presents a simple way to prepare monodisperse O/W and W/O emulsions in the same T-junction microfluidic device just by changing the wetting properties of the microchannel wall with different surfactants. Highly uniform droplets ranging from 50 to 400 mum with a polydispersity index (sigma) value of less than 2% were successfully prepared. With the change in surfactants and surfactant concentrations, the interfacial tension and the wetting properties varied, and disordered or ordered two-phase flow patterns could be controllable. Monodisperse O/W and W/O emulsions were prepared under the action of a cross-flowing shear force or a perpendicular shear force by using an oil solution with 0.1-2.0 wt % Span 80 and an aqueous solution with 0.1-2.0 wt % Tween 20 as a continuous-phase flow, respectively. It gives a controllable method of preparing O/W and W/O emulsions in the same microfluidic device.     

Effect of liquid oils on the properties of multiple emulsions containing liquid crystals

Recently, many cosmetic researchers have been focused on multiple emulsions due to better performance. Limited application of multiple emulsions has been attributed to their instability, which can be resolved by the presence of liquid crystals. Multiple emulsions containing liquid crystals are affected by various formulation parameters, such as liquid oils. In this paper, the influence of liquid oils on the formation mechanism was studied. Besides, stability, small-angle x-ray scattering (SAXS) spectra analysis, and rheological analysis of the emulsions were investigated as well. The results showed that when the gap of the polarity between inner oils and external liquid oils is greater, the multiple structures were more easily formed. Multiple emulsions containing liquid crystals were superior in stability to multiple emulsions prepared in the same way with liquid oils that did not form liquid crystals. SAXS indicated that the liquid crystal orientation was lamellar. Rheological analysis indicated that the different structure emulsions showed shear-thinning behavior. The presence of liquid crystal decreased the viscosity and resulted in pseudoplastic enhancement. Both the storage modulus (G′) and the loss modulus (G″) of multiple emulsions were slightly higher than those of O/W-type emulsions, implying the existence of multiple structures.     

Fat crystals: A tool to inhibit molecular transport in W/O/W double emulsions

Water-in-oil-in-water (W/O/W) double emulsions are a promising technology for encapsulation applications of water soluble compounds with respect to functional food systems. Yet molecular transport through the oil phase is a well-known problem for liquid oil-based double emulsions. The influence of network crystallization in the oil phase of W/O/W globules was evaluated by NMR and laser light scattering experiments on both a liquid oil-based double emulsion and a solid fat-based double emulsion. Water transport was assessed by low-resolution NMR diffusometry and by an osmotically induced swelling or shrinking experiment, whereas manganese ion permeation was followed by means of T₂-relaxometry. The solid fat-based W/O/W globules contained a crystal network with about 80% solid fat. This W/O/W emulsion showed a reduced molecular water exchange and a slower manganese ion influx in the considered time frame, whereas its globule size remained stable under the applied osmotic gradients. The reduced permeability of the oil phase is assumed to be caused by the increased tortuosity of the diffusive path imposed by the crystal network. This solid network also provided mechanical strength to the W/O/W globules to counteract the applied osmotic forces.     

A one-step process for oil-in-water-in-oil double emulsion formation using a single surfactant

A one-step double emulsification protocol using one surfactant was developed for oil-in-water-in-oil (O(1)/W/O(2)) double emulsions. Two n-alkane oils and three different surfactants were studied, with focus placed on a formulation containing mineral oil, glycerol monoleate (GMO) and deionized water. Phenomenologically, double emulsion formation and stability originate from the combined actions of phase inversion and interfacial charging of the oil/water interface during high shear homogenization. Based on the extent of double emulsion formation and stability, a critical emulsification zone dependent on the weight ratios of GMO to water was identified. Within this critical zone, enhanced O(1)/W/O(2) emulsion formation occurred at higher pH and lower salt concentrations, demonstrating the key role of interfacial charging on double emulsification. Overall, this novel approach provides a novel platform for the development of double emulsions with simple compositions and processing requirements.     

Controlling the stability and size of double-emulsion-templated poly(lactic-co-glycolic) acid microcapsules

The stability and size of poly(lactic-co-glycolic)acid (PLGA)-containing double emulsions and the resulting PLGA microcapsules are controlled by varying the composition of highly monodisperse water-in-oil-in-water (W/O/W) double emulsions. We propose that the basic inner phase of W/O/W double emulsions catalyzes the hydrolysis of PLGA and the ionization of carboxylic acid end groups, which enhances the surface activity of PLGA and facilitates the stabilization of the double emulsions. The size of PLGA-containing double emulsions and that of resulting microcapsules can be readily tuned by osmotic annealing, which depends on the concentration ratio of a solute in the inner and outer phases of double emulsions. The internal volume of PLGA microcapsules can be changed by more than 3 orders of magnitude using this method. This approach also overcomes the difficulty in generating monodisperse double emulsions and microcapsules over a wide range of dimensions using a single microfluidic device. The osmotic annealing method can also be used to concentrate encapsulated species such as colloidal suspensions and biomacromolecules.     

Emulsifying potency of new amino acid-type surfactant (II): stable water-in-oil (W/O) emulsions containing 85 wt% inner water phase

The ternary phase diagram for N-[3-lauryloxy-2-hydroxypropyl]-L-arginine L-glutamate (C12HEA-Glu), a new amino acid-type surfactant, /oleic acid (OA)/water system was established. The liquid crystal and gel complex formations between C12HEA-Glu and OA were applied to a preparation of water-in-oil (W/O) emulsions. Stable W/O emulsions containing liquid paraffin (LP) as the oil and a mixture of C12HEA-Glu and OA as the emulsifier were formed. The preparation of stable W/O emulsions containing 85 wt% water phase was also possible, in which water droplets would be polygonally transformed and closely packed, since the maximum percentage of inner phase is 74% assuming uniformly spherical droplets. Water droplets would be taken into the liquid crystalline phase (or the gel complex) and the immovable water droplets would stabilize the W/O emulsion system. The viscosity of emulsions abruptly increased above the 75 wt% water phase (dispersed phase). The stability of W/O emulsions with a lower weight ratio of OA to C12HEA-Glu and a higher ratio of water phase was greater. This unusual phenomenon may be related to the formation of a liquid crystalline phase between C12HEA-Glu and OA, and the stability of the liquid crystal at a lower ratio of oil (continuous phase). W/O and oil-in-water (O/W) emulsions containing LP were selectively prepared using a mixture of C12HEA-Glu and OA since the desirable hydrophile-lipophile balance (HLB) number for the emulsification was obtainable by mixing the two emulsifiers.     

Stability and rheology of three types of W/O/W multiple emulsions emulsified with lecithin

Three types of multiple emulsions were prepared with lecithin. The morphology, stability, and rheological properties of the three types of W/O/W multiple emulsions were evaluated. The formulation factors, including salts and aliphatic alcohol, were further examined. The three types of multiple emulsions were formed by different emulsifiers. An excellent multiple emulsion occurred with 2?wt% lecithin concentration, stabilized by 0.05?wt% NaCl. All multiple emulsions showed shear-thinning behavior, i.e., the apparent viscosity decreased with the increase of the shear rate. With the high concentration of lecithin, the multiple emulsions exhibited the highest viscosity at low shear rate and had higher storage modulus (G′) and the loss modulus (G″). This study was conducted to reveal that different types of multiple emulsions can be formed with lecithin, and that the stability and rheological properties were different with different types of multiple emulsions.     

Preparation and characteristics of multiple emulsions containing liquid crystals

In this paper, multiple emulsions containing liquid crystals were prepared successfully and the influence of formulation parameters on the formation mechanism was studied. Moreover, differential scanning calorimetry (DSC), small-angle X-ray scattering (SAXS) spectra analysis and stability analysis were used to characterise the property of them. The results showed that the chemical structure of water-in-oil (W/O) emulsifiers directly impacted on the formation of multiple structure, but the effect on the formation of liquid crystal structure was negligible. With the gap of the polarity between inner and outer liquid oils decreased, both multiple structure and liquid crystal structure were harder to form. The content of sodium chloride in internal aqueous phase, which should be neither too high nor too low, has great impact on the formulation of multiple structure. It was easier to form two structures simultaneously when the carbon chain length of fatty alcohols was closer to that of emulsifier C₂₂ alkyl polyglucoside (202). DSC elucidated the phase transitions of water in the liquid crystal layer and the W/O emulsions. SAXS indicated that the liquid crystal orientation was lamellar. The stability analysis showed that the presence of liquid crystal structure had a significant contribution to the stability of the multiple emulsions.     

FORMATION AND APPLICATIONS OF MULTIPLE EMULSIONS

Multiple emulsions, especially water-in-oil-in-water (W/O/W) type systems, have potential applications for the formulation and processing of foods, drugs, cosmetics, etc, as each dispersed globule in this type of emulsions consists of liquid compartments separated from the same liquid suspending medium by a thin layer of another immiscible liquid components. This article reviews a series of fundamental works on the formation and dispersion state of multiple emulsion systems and integrates advances made in the area of colloid science so as to obtain further insights into the formulation of W/O/W emulsions. The contents are divided into three sections: methods for preparing multiple emulsions in view of the phase diagram of mixed components, dynamic aspects of oil layer in W/O/W emulsions, and stability of this type of emulsions.     

Preparation of monodisperse thermo-sensitive poly(N-isopropylacrylamide) hollow microcapsules

We successfully developed a novel and simple method for preparation of monodisperse thermo-sensitive poly(N-isopropylacrylamide) (PNIPAM) hollow microcapsules at the interface of water-in-oil (W/O) single emulsions at a temperature below the lower critical solution temperature (LCST) of PNIPAM. The prepared PNIPAM microcapsules are featured with hollow structures and thin membranes, high monodispersity, excellent reversible thermo-sensitivity and fast response to environmental temperature. This approach exhibits great interests in preparing monodisperse thermo-sensitive microcapsules for encapsulating bioactive materials or drugs requiring mild encapsulation conditions, because of the flexibility in choosing substances being dissolved in the aqueous phase. The preparation methodology demonstrated in this study provides a unique approach for preparing monodisperse hollow polymeric microcapsules with W/O single emulsions.     

Rheology of double emulsions

New equations for the viscosity of concentrated double emulsions of core-shell droplets are developed using a differential scheme. The equations developed in the paper predict the relative viscosity (eta(r)) of double emulsions to be a function of five variables: a/b (ratio of core drop radius to shell outer radius), lambda(21) (ratio of shell liquid viscosity to external continuous phase viscosity), lambda(32) (ratio of core liquid viscosity to shell liquid viscosity), phi(DE) (volume fraction of core-shell droplets in double emulsion), and phi(m)(DE) (the maximum packing volume fraction of un-deformed core-shell droplets in double emulsion). Two sets of experimental data are obtained on the rheology of O/W/O (oil-in-water-in-oil) double emulsions. The data are compared with the predictions of the proposed equations. The proposed equations describe the experimental viscosity data of double emulsions reasonably well.     

Influence of composition on the encapsulation properties of P/O/W multiple emulsions for Vitamin C

Abstract

The aim of this work was to study the encapsulation properties of polyols-in-oil-in-water (P/O/W) multiple emulsions for Vitamin C (Vc). The influence of formulation factors, including the concentration of lipophilic emulsifier, hydrophilic emulsifier, salt and glycerol had been investigated. The results indicated that the encapsulation stability could be improved by increasing the lipophilic emulsifier concentration which could strengthen the interfacial film. In contrast, the excess of hydrophilic emulsifier destabilized the emulsion. The presence of glycerol in the outer aqueous phase accelerated the phase transfer, thus reduced the encapsulation rate. The addition of salt in inner polyols phase had little effect on encapsulation rate while markedly affected the morphology and stability of this system. P/O/W multiple emulsions showed better encapsulation stability than the W/O/W multiple emulsions as the former’s encapsulation rate could remain more than 75% after 2?weeks while the latter only remained less than 60%. Meanwhile, the P/O/W emulsions exhibited higher storage modulus (G’), bigger loss modulus (G’’) and broaden linear viscoelastic regions than W/O/W emulsions.     

Rheology of Water-in-Oil Emulsions with Different Drop Sizes

Systemic experiments have been conducted to investigate the effect of drop sizes on the rheology of water-in-oil (W/O) emulsions. Three sets of emulsions with different average drop sizes were first prepared and then the corresponding rheologies were determined using a concentric viscometer. Results indicated that the flow behavior of concentrated emulsions changes qualitatively from Newtonian flow to non-Newtonian flow with shear rates. In Newtonian flow regime, a smaller drop size leads to a higher viscosity, and the increments are more pronounced at high dispersed phase volume fractions. Two local remarkable increases of the emulsion viscosity with dispersed phase volume fractions correspond to the percolation and glass-transition, respectively. In non-Newtonian flow regime, emulsions show shear-thinning behavior and can be fitted well by the power law model. For emulsions with volume fractions between 0.132 and 0.325, the flow index and consistency constant show power law relationship with the water content. Furthermore, the shear-thinning effect becomes stronger in the emulsions with smaller drop sizes. A correlation has been successfully developed for determining the clusters’ sizes in W/O emulsions and shows excellent agreement with the experimental data. As a consequence, a microscopic understanding (cluster level) was presented for the shear-thinning behavior of the emulsions in this study.     

Dielectric behavior of double emulsions with "core-shell droplet" morphology

The dielectric behavior of double emulsions with "core-shell droplet" morphology is investigated over a broad range of frequency. A new modified Pauly-Schwan model is proposed for the complex permittivity of double emulsions. The proposed model takes into consideration the morphology and packing limit of droplets. The dielectric behaviors of oil-in-water-in-oil (O/W/O) and water-in-oil-in-water (W/O/W) types of double emulsions, as predicted by the proposed model, are discussed.     

Differential scanning calorimetry (DSC) in multiple W/O/W emulsions

Multiple water-in-oil-in-water (W/O/W) emulsions offer a huge potential as encapsulation systems in different food, cosmetic, and pharmaceutical applications. Because of their complex structure, however, it is difficult to characterize these systems. Typical measurement techniques to determine the size and stability of the inner water droplets encapsulated in the oil droplets show limitations and inaccuracies. Determining the total amount of water in the inner droplets is most often done by indirect methods to date. We describe an analytical method based on differential scanning calorimetry (DSC) for characterizing the total amount of encapsulated water droplets and their stability in W/O/W multiple emulsions. It uses the possibility to directly determine the latent heat of freezing of water droplets of the same size and composition as in the multiple emulsions. The amount of water in the inner droplets of a W/O/W emulsion can thus be calculated very accurately. It is shown that this method enables furthermore detecting multi-modalities in the size distribution of inner water droplets in W/O/W emulsions. Changes in droplet size distribution of the inner droplets occurring during the second emulsification step of processing or during storage can be detected. DSC thus offers a powerful tool to characterize the structure of multiple W/O/W emulsions.     

Ripening Phenomena in Emulsions — A Calorimetry Investigation

Ripening phenomena occurring within different kinds of emulsions have been studied. The emulsions concerned are simple water-in-oil (W/O) or oil-in-water (O/W) emulsions, mixed emulsions obtained by the mixture of two simple emulsions, and multiple emulsions water-in-oil-in-water (W/O/W) or oil-in-water-in-oil (O/W/O) emulsions. Composition ripening due to a mass transfer and solid ripening due to the formation of solid particles from the undercooled droplets or due to the formation of solid hydrate around the droplets have been pointed out on using a suitable calorimetric technique. For that purpose a non-diluted emulsion sample is submitted to a cooling and heating cycle during which solidification and melting temperatures and energies of the different phases are analyzed. It has been shown that correlations between these quantities and the properties of the dispersed phase permit one to get information about the ripening phenomena under study. The solution-diffusion model used for mass transfer is in good agreement with the experimental results. From the shell model used for the hydrate formation, it has been possible to deduce the formation energy and the influence of salt upon the temperature of formation.     

Modification of a commercial electrospray nebulizer for operation in a liquid chromatography/mass spectrometry system at flow rates in the low microL/min range

A simple and inexpensive approach to convert the electrospray nebulizer of a commercial liquid chromatography/mass spectrometry (LC/MS) system (HP 1100) to accommodate lower flow rates has been proposed and evaluated. This modification consists of simply replacing the nebulizer needle by a commercially available stainless steel needle with a smaller internal diameter. Experiments were conducted in order to optimize operational parameters. Using two different internal diameter needle sizes, flow rates ranging from 1 to 250 microL/min could be accommodated. The modification presented allows an extension of the range of compatible flow rates without major modification of the standard design of the interface.     

The effects of emulsifier type,phase ratio,and homogenization methods on stability of the double emulsion

The double emulsion technology has a potential effect on the development of diversity and quality of functional foods by means of decreasing oil or salt concentration, encapsulating and controlling release of valuable components. In this study, it was aimed to formulate stable double emulsions to be used in food systems. W1/O ratios of primary emulsions, stabilized by polyglycerol polyricinoleate (PGPR), were designed as 2:8 and 4:6, and (W1/O)/W2 ratios of the double emulsions were used as 2:8 and 4:6. W/O/W phase ratios, homogenization methods applied to primary emulsion (high-speed homogenization, ultrasonic homogenization), and emulsifier types used in W2 phase [sodium caseinate (SC), xanthan gum, lecithin-whey protein concentrate] were used as independent variables. Particle size and distributions, stability, encapsulation efficiency (EE), rheological properties, long-term stability, and morphological properties of the double emulsions were investigated.

The double emulsions prepared with SC and (W1/O)/W2 ratio of 4:6, were found to have the higher stability values, higher apparent viscosity, and lower particle size. High-speed homogenization applied to primary emulsion reduced particle size of the double emulsion and increased apparent viscosity, but did not affect stability and EE of the double emulsions, significantly.     

Microfluidic fabrication of complex-shaped microfibers by liquid template-aided multiphase microflow

This study presents a simple microfluidic approach to the rapid fabrication of complex-shaped microfibers (e.g., single hollow, double hollow, and microbelt), with highly uniform structures, based on a combination of the spontaneous formation of polymeric jet streams and in situ photopolymerization. Two laminar flows of a photocurable fluid and a liquid template (nonpolymerizing fluid) spontaneously form jet streams in equilibrium states in microfluidic channels because of the minimization of the interfacial energy between the two fluids. The formation of the jet streams strongly depends on the spreading coefficients and the evolution time along the downstream of the microfluidic system. Thus, the simple control of the spreading coefficients can guide microfibers into various shapes. The sizes of the core and shell of the hollow fibers can also be readily manipulated by the flow rates of the polymerizing fluid and the liquid template phase. Asymmetric hollow fibers can also be produced in different evolutionary states in the microfluidic system. The microfluidic approach shown here represents a significant step toward the easy fabrication of microfibers with readily controllable structures and geometries. We anticipate that this novel fabrication approach and the prediction method based on spreading coefficients presented in this work can be applied to produce a wide variety of functional microfibrous materials.