Osmo-solidification of all-aqueous emulsion with enhanced preservation of protein activityElectronic supplementary information (ESI) available. See DOI: 10.1039/c5tb02187a
The encapsulation of bio-active ingredients, such as proteins, in solidified particles via emulsion templating frequently induces an irreversible loss of bioactivity, because of the use of non-aqueous solvents and unfavorable conditions during the solidification process. Herein, we introduce an &quo...
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Main Authors | , , , , |
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Format | Journal Article |
Published |
10.02.2016
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Online Access | Get full text |
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Summary: | The encapsulation of bio-active ingredients, such as proteins, in solidified particles
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emulsion templating frequently induces an irreversible loss of bioactivity, because of the use of non-aqueous solvents and unfavorable conditions during the solidification process. Herein, we introduce an "osmo-solidification" approach that solidifies all-aqueous emulsion droplets by the osmotic extraction of water for encapsulating proteins and demonstrate the superior preservation of their activity. The osmo-solidification approach combines the solidification of droplets to particles and protein encapsulation in one step. Proteins encapsulated preserve their activity after osmo-solidification better than conventional solidification approaches. To the best of our knowledge, this is the first time that the osmo-solidification of all-aqueous emulsion is introduced in the fabrication of emulsion-based particles and that the stability of encapsulated proteins can be enhanced to an unprecedentedly high level.
An "osmo-solidification" approach that solidifies all-aqueous emulsion droplets for encapsulating proteins with superior preservation of their activity. |
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Bibliography: | 10.1039/c5tb02187a Electronic supplementary information (ESI) available. See DOI |
ISSN: | 2050-750X 2050-7518 |
DOI: | 10.1039/c5tb02187a |