Microfluidic approach to produce emulsion-filled alginate microgels

Autor(es)

Dias Meirelles, Aureliano Agostinho ^[1] ; Rodrigues Costa, Ana Leticia ^{[1, 2]} ; Michelon, Mariano ^{[3, 4]} ; Vigano, Juliane ^[5] ; Carvalho, Marcio S. ^[4] ; Cunha, Rosiane Lopes ^[1]

Afiliação do(s) autor(es)

^[1] Univ Estadual Campinas, Sch Food Engn, Rua Monteiro Lobato 80, BR-13083862 Campinas, SP - Brazil

^[2] Univ Estadual Campinas, Sch Chem Engn, Dept Mat & Bioproc Engn, Av Albert Einstein 500, BR-13083852 Campinas, SP - Brazil

^[3] Fed Univ Rio Grande FURG, Sch Chem & Food, Rio Grande, RS - Brazil

^[4] Pontificia Univ Catolica Rio de Janeiro, Dept Mech Engn, Lab Microhydrodynam & Flow Porous Media, Rio De Janeiro, RJ - Brazil

^[5] Univ Estadual Campinas, Sch Appl Sci FCA, Multidisciplinary Lab Food & Hlth LabMAS, Rua Pedro Zaccaria 1300, BR-13484350 Sao Paulo, Limeira - Brazil

• Tipo de documento: Artigo Científico
• Fonte: Journal of Food Engineering; v. 315, FEB 2022.
• Citações Web of Science: 0

Resumo

Carrying lipophilic compounds protection within alginate microgels is a challenge, mainly due to the necessary oil-core matrix. Based on this demand, this study aimed to evaluate the use of glass microfluidic devices to produce emulsion-filled alginate microgels and understand the effect of process variables on microgels size and polydispersity. Firstly, stable and monodisperse size-distributed oil microdroplets were formed by preparing an oil-in-water (O/W) emulsion using high shear followed by ultrasound. The continuous aqueous phase was composed of Na-alginate, cellulose nanocrystals and ultrafine calcium carbonate. Sunflower oil composed the emulsion oil phase (10%, w/w). Secondly, oil-in-water-in-oil (O/W/O) emulsions were formed within microfluidics devices to obtain emulsion-filled hydrogel particles. The previously produced O/W emulsion was introduced as the dispersed phase into a continuous phase containing sunflower oil, PGPR and acetic acid. The aqueous phase was gelled by internal gelation, promoting the alginate network. Monodisperse particle size distribution was observed, with a coefficient of variation lower than 6% and mean size ranging from 259 to 526 mu m. Microgels size was influenced by the viscosity of O/W emulsion and the phases flow rates. Our results show the potential of microfluidic processes for producing microgels and filled microgels to encapsulate lipophilic compounds. (AU)

• Processo FAPESP: 19/07744-1 - Utilização de dispositivos microfluídicos para avaliação de estabilidade de emulsões
• Beneficiário: Rosiane Lopes da Cunha
• Modalidade de apoio: Auxílio à Pesquisa - Regular
• Processo FAPESP: 07/58017-5 - Micro e nano emulsoes alimenticias: estudo reo-optico e de estabilidade.
• Beneficiário: Rosiane Lopes da Cunha
• Modalidade de apoio: Auxílio à Pesquisa - Regular
• Processo FAPESP: 17/18109-0 - Desenvolvimento de um analisador de estabilidade de emulsões utilizando microfluídica
• Beneficiário: Tatiana Porto dos Santos
• Modalidade de apoio: Bolsas no Brasil - Doutorado
• Processo FAPESP: 20/15774-5 - Desenvolvimento de métodos de extração, separação e análise bidimensional de compostos fenólicos em produtos naturais
• Beneficiário: Juliane Viganó
• Modalidade de apoio: Bolsas no Brasil - Pós-Doutorado
• Processo FAPESP: 20/02313-0 - Microfluídica e bioimpressão 3D como rotas para o desenvolvimento de sistemas para encapsulação de macrófagos à base de hidrogéis híbridos de gelana e fibrina
• Beneficiário: Ana Leticia Rodrigues Costa Lelis
• Modalidade de apoio: Bolsas no Brasil - Pós-Doutorado
• Processo FAPESP: 11/06083-0 - Emulsificação por microcanais
• Beneficiário: Rosiane Lopes da Cunha
• Modalidade de apoio: Auxílio à Pesquisa - Regular