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Influence of ionic complexation on release rate profiles from multiple water-in-oil-in-water (W/O/W) emulsions.

Authors
  • Bonnet, Marie
  • Cansell, Maud
  • Placin, Frédéric
  • David-Briand, Elisabeth
  • Anton, Marc
  • Leal-Calderon, Fernando
Type
Published Article
Journal
Journal of Agricultural and Food Chemistry
Publisher
American Chemical Society
Publication Date
Jul 14, 2010
Volume
58
Issue
13
Pages
7762–7769
Identifiers
DOI: 10.1021/jf100917w
PMID: 20545343
Source
Medline
License
Unknown

Abstract

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 degrees 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.

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