Cross-linking of double oil-in-water-in-oil emulsions: A new way for fragrance encapsulation with tunable sustained release

One-Step Generation of O/W/O Double Pickering Emulsions Utilizing Biocompatible Gliadin/Ethyl Cellulose Complex Particles as the Exclusive Stabilizer

Double emulsions hold great potential for various applications due to their compartmentalized internal structures. However, achieving their long-term physical stability remains a challenging task. Here, we present a simple one-step method for producing stable oil-in-water-in-oil (O/W/O) double emulsions using biocompatible gliadin/ethyl cellulose complex particles as the sole stabilizer. The resulting O/W/O systems serve as effective platforms for encapsulating enzymes and as templates for synthesizing porous microspheres. We investigated the impact of particle concentration and water fraction on the properties of Pickering O/W/O emulsions. Our results demonstrate that the number and volume of inner oil droplets increased proportionally with both the water fraction and particle concentration after a 60-day storage period. Moreover, the catalytic reaction rate of the encapsulated lipase within the double emulsion exhibited a significant acceleration, achieving a substrate conversion of 80.9% within 15 min. Remarkably, the encapsulated enzyme showed excellent recyclability, enabling up to 10 cycles of reuse. Additionally, by utilizing the O/W/O systems as templates, we successfully obtained porous microspheres whose size can be controlled by the outer water droplet. These findings have significant implications for the future design of Pickering complex emulsion-based systems, opening avenues for extensive applications in pharmaceuticals, food, cosmetics, material synthesis, and (bio)catalysis.

Encapsulation of Fragrances in Micro- and Nano-Capsules, Polymeric Micelles, and Polymersomes

Fragrances are ubiquitously and extensively used in everyday life and several industrial applications, including perfumes, textiles, laundry formulations, hygiene household products, and food products. However, the intrinsic volatility of these small organic molecules leaves them particularly susceptible to fast depletion from a product or from the surface they have been applied to. Encapsulation is a very effective method to limit the loss of fragrance during their use and to sustain their release. This review gives an overview of the different materials and techniques used for the encapsulation of fragrances, scents, and aromas, as well as the methods used to characterize the resulting encapsulation systems, with a particular focus on cyclodextrins, polymer microcapsules, inorganic microcapsules, block copolymer micelles, and polymersomes for fragrance encapsulation, sustained release, and controlled release.

Physico-Chemical Study of Curcumin and Its Application in O/W/O Multiple Emulsion

Curcuma is a world-renowned herb known for its immense health benefits. In this study, physicochemical analyses were performed on the curcumin standard sample and curcumin multiple emulsions. The emulsions were analysed for thermal and structural stability for 21 days. Confocal laser microscopy (CLSM) was performed in order to observe the emulsion encapsulation. Modulated differential scanning calorimetry (MDSC) and HPLC methods revealed a variety of curcuminoids (curcumin, demethoxycurcumin, bisdemethoxycurcumin, and cyclocurcumin) in the investigated curcumin standard. In addition, the MDSC method was found to be suitable and comparable to HPLC for determining the curcuminoid substances. The analysis of the curcumin release revealed a value of 0.18 w.% after 14 days as the equilibrium value. Furthermore, an increase in the sizes of the emulsions was observed at the end of the 21-day study. The emulsion stability index (ESI) was used to measure the stability of multiple emulsions. The ESI reached 55.8% between 7 and 21 days later. Nano droplets of the oil phase loaded with dispersed curcumin particles captured inside the water-based carboxymethylcellulose micelles were clearly observed by CLSM.

Amphiphilic Graft Copolymers for Time-Delayed Release of Hydrophobic Fragrances

When a controlled or retarded release of perfumes is required such as in cosmetics or cleaning products, polymers can be applied as encapsulation agents. With regard to such applications, we investigated two amphiphilic graft copolymers featuring a polydehydroalanine (PDha) backbone and different hydrophobic side chains. Hereby, grafting of aliphatic octyl side chains (PDha-g-EOct) enabled the adsorption of the aliphatic fragrance tetrahydrolinalool with moderate loads, whereas benzyl side chains (PDha-g-BGE) allowed taking up aromatic fragrances, for example, amylsalicylate-n with exceptionally high loads of up to 8 g g^-1. The side-chain density was studied as well but had no significant influence on the loading. In addition, the characterization and quantification of the load by NMR and thermogravimetric analysis were compared, and it was also possible to load the aromatic model fragrance into the graft copolymer with aliphatic side chains. After 3 months, the load had decreased by 40-50% and, hence, such systems are of interest for a long-term release of perfumes over months. Although this study is a proof-of-concept, we foresee that such polyampholytic graft copolymers can be tailored for the adsorption of a variety of hydrophobic perfumes simply by altering polarity and chemistry of the side chain.

β-Cyclodextrin-Based Poly (Vinyl Alcohol) Fibers for Sustained Release of Fragrances

Poly (vinyl alcohol)/β-cyclodextrin (PVA/CD) composite fibers are prepared by wet spinning followed by hot stretching. XRD results show that β-CDs are in an amorphous state in fiber, and β-CD can help maintain the fibrous crystal that exists in the composite fiber. The DSC results show that the total crystalline ratio of the composite fibers decreased with the increase of β-CD. The as-prepared composite fibers were further crosslinked with glutaraldehyde (GA) to improve their usability. The crosslinked structure, together with amorphous β-CD, contributes to the loading and sustained release of fragrance molecules that were studied. The fragrance retention ratio of PVA/CD/GA is 55.63% and 48.25% for cis-jasmone and citronella, even after 25 days. The inclusion complexes of β-CD and fragrance molecules are confirmed by 2D-FTIR, which is responsible for the sustained release of fragrance. This study may contribute to the mass production of wearable long-term scented fabrics.

Regulation Effects of Beeswax in the Intermediate Oil Phase on the Stability, Oral Sensation and Flavor Release Properties of Pickering Double Emulsions

Double emulsions (W/O/W) with compartmentalized structures have attracted a lot of research interests due to their diverse applications in the food industry. Herein, oil phase of double emulsions was gelled with beeswax (BW), and the effects of BW mass ratios (0–8.0%) on the stability, oral sensation, and flavor release profile of the emulsions were investigated. Rheological tests revealed that the mechanical properties of double emulsions were dependent on the mass ratio of BW. With the increase in BW content, double emulsions showed a higher resistance against deformation, and lower friction coefficient with a smoother mouthfeel. Turbiscan analysis showed that the addition of BW improved the stability of double emulsions during a 14 days’ storage, under freeze–thawed, and osmotic pressure conditions, but it did not improve the heating stability of double emulsions. The addition of BW contributed to lower air-emulsion partition coefficients of flavor (2,3-diacetyl) compared to those without the addition of BW at 20 °C and 37 °C, respectively. Furthermore, the addition of BW and its mass ratio significantly altered the flavor release behavior during the open-bottle storage of double emulsions. The response value of 0% BW dropped sharply on the first day of opening storage, showing a burst release behavior. While a slow and sustained release behavior was observed in double emulsions with 8.0% BW. In conclusion, gelation of the intermediate oil phase of double emulsions significantly enhanced the stability of double emulsions with tunable oral sensation and flavor release by varying the mass ratio of beeswax.

Elaboration of capsules from Pickering double emulsion polymerization stabilized solely by cellulose nanocrystals

Pickering double oil-in-water-in-oil emulsions O/W/O were stabilized using solely cellulose nanocrystals (CNCs), which were modified by introducing surface brominated functions. The emulsions were formulated using only bio-friendly components, among which isopropyl myristate as oil phase, hydroxyl oligoethylene glycol methacrylate (OEGMA) as macromonomer, tetraethylene glycol diacrylate (TEGDA) as cross-linker, and CNCs as stabilizing particles. Formulation parameters could be tuned easily to modulate the fraction of inner emulsion droplets within the double emulsion drops or change the monomer(s) composition within the aqueous phase. The latter was further polymerized to synthesize matrix capsules. The obtained objects showed good resistance to the vacuum and were efficiently used as promising encapsulation vessels. Both hydrophobic and hydrophilic model dyes were encapsulated, with an encapsulation efficiency of about 90%.

Green Hydrophilic Capsules from Cellulose Nanocrystal-Stabilized Pickering Emulsion Polymerization: Morphology Control and Spongelike Behavior

Pickering inverse emulsions of hydroxyl oligoethylene glycol methacrylate were stabilized in isopropyl myristate, a biofriendly oil, using surface-modified cellulose nanocrystals (CNCs) as stabilizing particles. The emulsions were further polymerized by free or controlled radical polymerization (ATRP), taking advantage of the bromoisobutyrate functions grafted on the CNC surface. Suspension polymerization of the emulsion led to full bead or empty capsule morphologies, depending on the initiation locus. The thickness of the CNC shell surrounding the polymerized emulsions could be tuned by modulating the aggregation state of the CNCs after their surface modification. An increase from 6 to 40 CNC layers helped improve the compression moduli of the beads from a dozen to hundreds of kPa.

Encapsulation of Flavours and Fragrances into Polymeric Capsules and Cyclodextrins Inclusion Complexes: An Update

Flavours and fragrances are volatile compounds of large interest for different applications. Due to their high tendency of evaporation and, in most cases, poor chemical stability, these compounds need to be encapsulated for handling and industrial processing. Encapsulation, indeed, resulted in being effective at overcoming the main concerns related to volatile compound manipulation, and several industrial products contain flavours and fragrances in an encapsulated form for the final usage of customers. Although several organic or inorganic materials have been investigated for the production of coated micro- or nanosystems intended for the encapsulation of fragrances and flavours, polymeric coating, leading to the formation of micro- or nanocapsules with a core-shell architecture, as well as a molecular inclusion complexation with cyclodextrins, are still the most used. The present review aims to summarise the recent literature about the encapsulation of fragrances and flavours into polymeric micro- or nanocapsules or inclusion complexes with cyclodextrins, with a focus on methods for micro/nanoencapsulation and applications in the different technological fields, including the textile, cosmetic, food and paper industries.