Double emulsions are highly structured dispersion systems that generate double-layered droplets. Double emulsions offer an effective platform for encapsulating liquid samples. Multilayer protection, controlled release of encapsulated materials, and stability make double emulsions superior to single emulsions in handling sensitive liquid samples. This technology is widely used in biology, food technology, cosmetics, and environmental sciences. Microfluidic emulsification is a promising method for producing highly monodisperse double-emulsion droplets with a high encapsulation efficiency. Well-controlled adjustment of the core size and shell thickness is critical for applications of double emulsions. Changing the flow rates of the fluid phases is the most straightforward method to control the emulsion sizes. However, monodisperse double-emulsions can only be generated within a small range of flow rates. Thus, producing monodisperse double emulsions with a wide size range without changing the device design or drastically altering the fluid properties is challenging. Here, we demonstrate a facile method to generate monodisperse double-emulsion droplets with tunable core size and shell thickness without changing the flow rates of the fluid phases. To address this challenge, we developed a proof-of-concept flexible and stretchable microfluidic device capable of controlling core size, shell thickness, and generation frequency by adjusting channel dimensions and stretching the microfluidic device. We incorporated three stretching cases to assess the feasibility of controlling the generation process of the double emulsion. We demonstrated that stretching increases the core size and shell thickness and decreases the generation frequency. Experimental results showed an ∼84% increase in core volume and an ∼23% increase in shell volume by applying ∼16% device strain. This innovative approach significantly advances the field of droplet-based microfluidics, providing on-site, real-time tunability for the generation of double-emulsion droplets with high precision and reproducibility.
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http://dx.doi.org/10.1021/acs.analchem.5c00338 | DOI Listing |
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March 2025
College of Food Science, Southwest University, Chongqing, 400715, China.
Hybrid multicompartment artificial architectures, inherited from different compartmental systems, possess separate microenvironments that can perform different functions. Herein, a hybrid compartmentalized architecture via hybridizing ferritin nanocage (Fn) with non-aqueous droplets using aminated-modified amphiphilic gelatin (AGEL) is proposed, which enables the generation of compartmentalized emulsions with hybrid multicompartments. The resulting compartmentalized emulsions are termed "hybrasome".
View Article and Find Full Text PDFAnal Chem
March 2025
Queensland Micro and Nanotechnology Centre, Griffith University, Nathan, QLD 4111, Australia.
Double emulsions are highly structured dispersion systems that generate double-layered droplets. Double emulsions offer an effective platform for encapsulating liquid samples. Multilayer protection, controlled release of encapsulated materials, and stability make double emulsions superior to single emulsions in handling sensitive liquid samples.
View Article and Find Full Text PDFDroplet microfluidics has emerged as a versatile and powerful tool for various analytical applications, including single-cell studies, synthetic biology, directed evolution, and diagnostics. Initially, access to droplet microfluidics was predominantly limited to specialized technology labs. However, the landscape is shifting with the increasing availability of commercialized droplet manipulation technologies, thereby expanding its use to non-specialized labs.
View Article and Find Full Text PDFFood Chem
February 2025
Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, College of Food Science and Technology, Hainan University, Hainan 570228, China; Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Marine Food Deep Processing, Dalian Polytechnic University, Dalian 116034, China. Electronic address:
This study aimed to develop a good multilayered emulsion delivery system to improve the stability of astaxanthin. The layer-by-layer (LBL) electrostatic deposition technique was utilized to prepare sodium caseinate-pectin-chitosan astaxanthin multilayered emulsions. The stabilities of the emulsions and astaxanthin under different environmental stresses were investigated.
View Article and Find Full Text PDFFood Chem
February 2025
Soils Science and Agri-Food Engineering Department, Laval University, 2425 Rue de l'Agriculture, Québec, QC G1V 0A6, Canada; Institute of Nutrition and Functional Foods, 2440 Boulevard Hochelaga Suite 1710, Québec, QC G1V 0A6, Canada. Electronic address:
This study investigates the application of low-field nuclear magnetic resonance (LF-NMR) to evaluate emulsion stability, focusing on formulation, mechanical treatments, and storage. The results showed that Emulsion 2 (water: 72.73 %, oil: 18.
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