Improving Product Quality with Entrapped Stable Emulsions: From Theory to Industrial Application
Entrapment of sub-micron scale emulsions containing active ingredients into macro-scale matrices has exhibited great potential as a delivery vehicle with controlled release capabilities, however optimization remains unrealized. Reported here are methods used to improve product quality by optimizing...
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| Format: | Article |
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MDPI AG
2018
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| Online Access: | http://hdl.handle.net/1721.1/113377 https://orcid.org/0000-0002-5834-5189 |
| _version_ | 1811086758668926976 |
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| author | Panagiotou, Thomai Fisher, Robert J |
| author2 | Massachusetts Institute of Technology. Department of Chemical Engineering |
| author_facet | Massachusetts Institute of Technology. Department of Chemical Engineering Panagiotou, Thomai Fisher, Robert J |
| author_sort | Panagiotou, Thomai |
| collection | MIT |
| description | Entrapment of sub-micron scale emulsions containing active ingredients into macro-scale matrices has exhibited great potential as a delivery vehicle with controlled release capabilities, however optimization remains unrealized. Reported here are methods used to improve product quality by optimizing the emulsion formation steps. These methods are in conjunction with the precepts of Process Intensification (PI). Success with pharmaceutics and chemical reacting systems provides a strategy for a wide range of applications; the emphasis here being nutraceutics. Use of a nano-technology platform assists in: (a) product quality improvements through better nutrient dispersion, and thus bio-efficacy; and (b) production efficiencies through implementation of PI concepts. A continuous methodology, utilizing these PI concepts, that approximates a bottom-up approach to the creation of sub-micron and nano-emulsions is the basis of the technology presented here. Note that solid particles may result during post-processing. The metrics of successful processing include obtainment of nano-scale species with minimal input energy, reduced processing steps at higher throughput rates, and improved quality without over-usage of key ingredients. In addition to flavor and wellness characteristics, product stability for extended shelf life along with an appreciable cargo load in the entrapped emulsion is a major concern. Experimental protocols and path forward recommendations to overcome challenges and meet expectations in these emerging opportunities are also presented. Keywords: emulsion; nutraceuticals; bio-efficacy; nanoemulsion; emulsion stability |
| first_indexed | 2024-09-23T13:34:17Z |
| format | Article |
| id | mit-1721.1/113377 |
| institution | Massachusetts Institute of Technology |
| last_indexed | 2024-09-23T13:34:17Z |
| publishDate | 2018 |
| publisher | MDPI AG |
| record_format | dspace |
| spelling | mit-1721.1/1133772022-09-28T14:43:43Z Improving Product Quality with Entrapped Stable Emulsions: From Theory to Industrial Application Panagiotou, Thomai Fisher, Robert J Massachusetts Institute of Technology. Department of Chemical Engineering Fisher, Robert J Entrapment of sub-micron scale emulsions containing active ingredients into macro-scale matrices has exhibited great potential as a delivery vehicle with controlled release capabilities, however optimization remains unrealized. Reported here are methods used to improve product quality by optimizing the emulsion formation steps. These methods are in conjunction with the precepts of Process Intensification (PI). Success with pharmaceutics and chemical reacting systems provides a strategy for a wide range of applications; the emphasis here being nutraceutics. Use of a nano-technology platform assists in: (a) product quality improvements through better nutrient dispersion, and thus bio-efficacy; and (b) production efficiencies through implementation of PI concepts. A continuous methodology, utilizing these PI concepts, that approximates a bottom-up approach to the creation of sub-micron and nano-emulsions is the basis of the technology presented here. Note that solid particles may result during post-processing. The metrics of successful processing include obtainment of nano-scale species with minimal input energy, reduced processing steps at higher throughput rates, and improved quality without over-usage of key ingredients. In addition to flavor and wellness characteristics, product stability for extended shelf life along with an appreciable cargo load in the entrapped emulsion is a major concern. Experimental protocols and path forward recommendations to overcome challenges and meet expectations in these emerging opportunities are also presented. Keywords: emulsion; nutraceuticals; bio-efficacy; nanoemulsion; emulsion stability 2018-01-31T14:24:06Z 2018-01-31T14:24:06Z 2012-07 2012-06 2018-01-24T21:03:06Z Article http://purl.org/eprint/type/JournalArticle 2078-1547 http://hdl.handle.net/1721.1/113377 Panagiotou, Thomai and Fisher, Robert. "Improving Product Quality with Entrapped Stable Emulsions: From Theory to Industrial Application." Challenges 3, 2 (July 2012): 84-113 © 2012 The Author(s) https://orcid.org/0000-0002-5834-5189 http://dx.doi.org/10.3390/challe3020084 Challenges Creative Commons Attribution http://creativecommons.org/licenses/by/4.0/ application/pdf MDPI AG Multidisciplinary Digital Publishing Institute |
| spellingShingle | Panagiotou, Thomai Fisher, Robert J Improving Product Quality with Entrapped Stable Emulsions: From Theory to Industrial Application |
| title | Improving Product Quality with Entrapped Stable Emulsions: From Theory to Industrial Application |
| title_full | Improving Product Quality with Entrapped Stable Emulsions: From Theory to Industrial Application |
| title_fullStr | Improving Product Quality with Entrapped Stable Emulsions: From Theory to Industrial Application |
| title_full_unstemmed | Improving Product Quality with Entrapped Stable Emulsions: From Theory to Industrial Application |
| title_short | Improving Product Quality with Entrapped Stable Emulsions: From Theory to Industrial Application |
| title_sort | improving product quality with entrapped stable emulsions from theory to industrial application |
| url | http://hdl.handle.net/1721.1/113377 https://orcid.org/0000-0002-5834-5189 |
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