The interfacial polymerization dynamics are tracked by successive droplet and capsule deformation using a straightforward microfl uidic approach. ab We use microfluidic polydimethylsiloxane (PDMS) devices to measure the kinetics of reactive encapsulations occurring at the interface of emulsion droplets. The formation of the polymeric shell is inferred from the droplet deformability measured in ...

Alginate microgels are widely used as delivery systems in food, cosmetics, and pharmaceutical industries for encapsulation and sustained release of hydrophilic compounds and cells. However, the encapsulation of lipophilic molecules inside these microgels remains a great challenge because of the complex oil-core matrix required. The present study describes an original two-step approach allowing ...

The objective of this work was to evaluate the influence of inlet air temperature and emulsion composition (total solid content and oil concentration), as well as its associated properties (viscosity and droplet size), on the microencapsulation of flaxseed oil by spray drying, using gum Arabic as wall material. Coarse emulsions were prepared by blending the flaxseed oil and the gum Arabic solut...

objective(s): the aim of the present study was to prepare, characterize, and evaluate solid lipid nanoparticles (slns) containing zataria multiflora essential oil (zeo). materials and methods: in this study, z. multiflora essential oil-loaded solid lipid nanoparticles (ze-slns) were prepared to improve its efficiency in controlling some fungal pathogens. slns containing z. multiflora essential ...

Oil-chitosan composite spheres were synthesized by encapsulation of sunflower seed oil in chitosan droplets, dropping into NaOH solution and in situ solidification. Hydrophilic materials (i.e., iron oxide nanoparticles) and lipophilic materials (i.e., rhodamine B or epirubicin) could be encapsulated simultaneously in the spheres in a one step process. The diameters of the prepared spheres were ...

Safety and quality of food have become a challenge for the food industry looking to replace synthetic preservatives with natural agents. In this context, cinnamon leaf essential oil (CLO) showed to be potent antioxidant and antimicrobial agent; however, its active compounds are highly reactive volatiles and grant strong odors and flavors when used as food additive. With this in mind, the object...