Influence of Ionic Complexation on Release Rate Profiles from Multiple Water-in-Oil-in-Water (W/O/W) Emulsions - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement
Article Dans Une Revue Journal of Agricultural and Food Chemistry Année : 2010

Influence of Ionic Complexation on Release Rate Profiles from Multiple Water-in-Oil-in-Water (W/O/W) Emulsions

Résumé

Water-in-oil-in-water (W/O/W) double emulsions were prepared, and the kinetics of release of magnesium ions from the internal to the external water phase was followed. Different chelating agents (phosvitin and gluconate) were used to bind magnesium within the prospect of improving the ion retention in the internal aqueous droplets. Magnesium release was monitored for 1 month of storage, for each formulation, with and without chelation, at two storage temperatures (4 and 25 °C). Leakage occurred without film rupturing (coalescence) and was mainly due to entropically driven diffusion/permeation phenomena. The experimental results revealed a clear correlation between the effectiveness of chelating agents to delay the delivery and their binding capacity characterized by the equilibrium affinity constant. The kinetic data (percent released versus time curves) were interpreted within the framework of a kinetic model based on diffusion and taking into account magnesium chelation
Fichier non déposé

Dates et versions

hal-02659957 , version 1 (30-05-2020)

Identifiants

Citer

M. Bonnet, Maud Cansell, Frederic Placin, Elisabeth David Briand, Marc Anton. Influence of Ionic Complexation on Release Rate Profiles from Multiple Water-in-Oil-in-Water (W/O/W) Emulsions. Journal of Agricultural and Food Chemistry, 2010, 58 (13), pp.7762-7769. ⟨10.1021/jf100917w⟩. ⟨hal-02659957⟩

Collections

INRA INRAE
12 Consultations
0 Téléchargements

Altmetric

Partager

More