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Jin H, Ma Q, Dou T, Jin S, Jiang L. Raman Spectroscopy of Emulsions and Emulsion Chemistry. Crit Rev Anal Chem 2023; 54:3128-3140. [PMID: 37393560 DOI: 10.1080/10408347.2023.2228411] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/04/2023]
Abstract
Emulsions are dispersed systems widely used in various industries. In recent years, Raman spectroscopy (RS), as a spectroscopic technique, has gained much attention for measuring and monitoring emulsions. In this review, we explore the use of RS on emulsion structures and emulsification, important reactions that use emulsions such as emulsion polymerization, catalysis and cascading reactions, as well as various applications of emulsions. We explore how RS is used in emulsions, reactions and applications. RS is a powerful and versatile tool for studying emulsions, but there are also challenges in using RS to monitor emulsion processes, especially if they are rapid or volatile. We also explore these challenges and difficulties, as well as possible designs that can be used to overcome them.
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Affiliation(s)
- Huaizhou Jin
- Key Laboratory of Quantum Precision Measurement, College of Science, Zhejiang University of Technology, Hangzhou, China
| | - Qifei Ma
- College of Optical and Electronic Technology, China Jiliang University, Hangzhou China
- Key Lab of Zhejiang Province on Modern Measurement Technology and Instruments, Hangzhou, China
| | - Tingting Dou
- College of Optical and Electronic Technology, China Jiliang University, Hangzhou China
- Key Lab of Zhejiang Province on Modern Measurement Technology and Instruments, Hangzhou, China
| | - Shangzhong Jin
- College of Optical and Electronic Technology, China Jiliang University, Hangzhou China
- Key Lab of Zhejiang Province on Modern Measurement Technology and Instruments, Hangzhou, China
| | - Li Jiang
- College of Optical and Electronic Technology, China Jiliang University, Hangzhou China
- Key Lab of Zhejiang Province on Modern Measurement Technology and Instruments, Hangzhou, China
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Zhou J, Schutzman R, Shi NQ, Ackermann R, Olsen K, Wang Y, Schwendeman SP. Influence of encapsulation variables on formation of leuprolide-loaded PLGA microspheres. J Colloid Interface Sci 2023; 636:401-412. [PMID: 36640551 DOI: 10.1016/j.jcis.2022.11.122] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2022] [Revised: 11/07/2022] [Accepted: 11/23/2022] [Indexed: 12/03/2022]
Abstract
Emulsion-based solvent evaporation microencapsulation methods for producing PLGA microspheres are complex often leading to empirical optimization. This study aimed to develop a more detailed understanding of the effects of process variables on the complex emulsification processes during encapsulation of leuprolide in PLGA microspheres using a high-shear rotor-stator mixer. Following extensive analysis of previously developed formulation conditions that yield microspheres of equivalent composition to the commercial 1-month Lupron Depot, multiple variables during the formation of primary and secondary emulsion were investigated with the aid of dimensional analysis, including: rotor speed (ω) and time (t), dispersed phase fraction (Φ) and continuous phase viscosity (µc). The dimensionless Sauter mean diameter (d3,2) of primary emulsion was observed to be proportional to the product of several key dimensionless groups (Φ1,We,Re,ω1t1) raised to the appropriate power indices. A new dimensionless group (Θ ) (surface energy/energy input) was used to rationalize insertion of a proportionate time dependence in the scaling of the d3,2. The dimensionless d3,2 of secondary emulsion was found proportional to the product of three dimensionless groups ( [Formula: see text] ) raised to the appropriate power indices. The increased viscosity of the primary emulsion, decreased secondary water phase volume and reduced second homogenization time each elevated encapsulation efficiency of peptide by reducing drug leakage to the outer water phase. These results could be useful for dimensional analysis and improving manufacturing of PLGA microspheres by the solvent evaporation method.
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Affiliation(s)
- Jia Zhou
- Department of Pharmaceutical Sciences, The Biointerfaces Institute, University of Michigan, 2800 Plymouth Rd., Ann Arbor, MI 48109, USA
| | - Richard Schutzman
- Department of Pharmaceutical Sciences, The Biointerfaces Institute, University of Michigan, 2800 Plymouth Rd., Ann Arbor, MI 48109, USA
| | - Nian-Qiu Shi
- Department of Pharmaceutical Sciences, The Biointerfaces Institute, University of Michigan, 2800 Plymouth Rd., Ann Arbor, MI 48109, USA; School of Pharmacy, Jilin Medical University, Jilin 132013, Jilin Province, China
| | - Rose Ackermann
- Department of Pharmaceutical Sciences, The Biointerfaces Institute, University of Michigan, 2800 Plymouth Rd., Ann Arbor, MI 48109, USA
| | - Karl Olsen
- Department of Pharmaceutical Sciences, The Biointerfaces Institute, University of Michigan, 2800 Plymouth Rd., Ann Arbor, MI 48109, USA
| | - Yan Wang
- Office of Research and Standards, Office of Generic Drugs, Center for Drug Evaluation and Research, U.S. Food and Drug Administration, 10903 New Hampshire Ave., Silver Spring, MD 20993, USA
| | - Steven P Schwendeman
- Department of Pharmaceutical Sciences, The Biointerfaces Institute, University of Michigan, 2800 Plymouth Rd., Ann Arbor, MI 48109, USA; Department of Biomedical Engineering, University of Michigan, 2200 Bonisteel Blvd., Ann Arbor, MI 48109, USA.
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Prichapan N, McClements DJ, Klinkesorn U. Utilization of multilayer-technology to enhance encapsulation efficiency and osmotic gradient tolerance of iron-loaded W1/O/W2 emulsions: Saponin-chitosan coatings. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106334] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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Muschiolik G, Dickinson E. Double Emulsions Relevant to Food Systems: Preparation, Stability, and Applications. Compr Rev Food Sci Food Saf 2017; 16:532-555. [DOI: 10.1111/1541-4337.12261] [Citation(s) in RCA: 210] [Impact Index Per Article: 26.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2017] [Revised: 02/20/2017] [Accepted: 02/21/2017] [Indexed: 12/27/2022]
Affiliation(s)
| | - Eric Dickinson
- School of Food Science and Nutrition; Univ. of Leeds; LS2 9JT Leeds United Kingdom
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Raei A, Yasini Ardakani SA, Daneshi M. Microencapsulation of the green pigment of alfalfa and its applications on heated food. J FOOD PROCESS ENG 2017. [DOI: 10.1111/jfpe.12529] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
Affiliation(s)
- Afsaneh Raei
- Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, Yazd Branch, Islamic Azad University; Yazd Iran
| | - Seyed Ali Yasini Ardakani
- Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, Yazd Branch, Islamic Azad University; Yazd Iran
| | - Mohammad Daneshi
- Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, Yazd Branch, Islamic Azad University; Yazd Iran
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Yildirim M, Sumnu G, Sahin S. The effects of emulsifier type, phase ratio, and homogenization methods on stability of the double emulsion. J DISPER SCI TECHNOL 2016. [DOI: 10.1080/01932691.2016.1201768] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Merve Yildirim
- Middle East Technical University, Department of Food Engineering, Ankara, Turkey
| | - Gulum Sumnu
- Middle East Technical University, Department of Food Engineering, Ankara, Turkey
| | - Serpil Sahin
- Middle East Technical University, Department of Food Engineering, Ankara, Turkey
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Tepsongkroh B, Harnsilawat T, Maisuthisakul P, Chantrapornchai W. Influence of Polyglycerol Polyricinoleate and Biopolymers on Physical Properties and Encapsulation Efficiency of Water-in-Oil-in-Water Emulsions Containing Mango Seed Kernel Extract. J DISPER SCI TECHNOL 2014. [DOI: 10.1080/01932691.2014.956116] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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