Iron encapsulated microstructured emulsion-particle formation by prilling process and its release kinetics
- Journal Article
Encapsulation of functional components is commonly used to protect them from the environment, or to control their release. In the present study, iron is used as a model nutrient that is encapsulated in water-in-oil emulsion. Fat based emulsion particles are produced using that emulsion through prilling process using twin fluid atomizers. The particles are characterized in terms of size and size distribution, and their internal structure is investigated by cryogenic scanning electron microscopy (cryo-SEM). The iron release kinetics through the fat matrix of the emulsion particles in an in vitro gastric system (pH ≈ 2.0) is described by the second order kinetics. An empirical correlation of the release kinetics rate constant is proposed as a function of the viscosity ratio of dispersed to continuous phase, mean particle size, and shelf-life of the particles. It is seen that the release kinetics can be controlled by choosing particle size and thickener concentration. Show more
Journal / seriesJournal of Food Engineering
Pages / Article No.
SubjectEmulsion; Prilling; Emulsion powder; Encapsulation; Release kinetics; Microstructure
Organisational unit03345 - Windhab, Erich Josef (emeritus) / Windhab, Erich Josef (emeritus)
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