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## Analysis of the process of release of nutraceutical in emulsion systems

#### Abstract

The thesis concerns the study and analysis of the process of release of active agents with pro-health properties (nutraceutical) in emulsion systems type W1/O/W2 (water/oil/water). The most important parameters used to describe liquid dispersion systems, properties of emulsions and methods of their formation have been presented. Application of multiple emulsions in food was discussed. A theoretical model describing the process of diffusional mass transport in multiple emulsions has been presented and discussed in accordance with the release process of nutraceutical. Double emulsions without and with encapsulated 1, 2 and 3 active agents (vitamin C, rhodamine B (vitamin E analogue) and curcumin) were produced. The structures of obtained emulsions were analyzed based on microscopic observations. Average sizes and size distributions of dispersed phase droplets and degrees of packing of membrane phase droplets with internal phase droplets were determined. The influence of the presence of nutraceuticals on the structures of the emulsions was discussed. The degrees of encapsulation of active agents in emulsion drops were determined and the stability analysis of systems was carried out. The process of release of encapsulated substances at different pH levels simulating conditions prevailing in relevant parts of the human digestive system (pH=2-stomach; pH=5-esophagus; pH=7.4 oral cavity) was analyzed. The influence of emulsion structure and pro-health components present in the systems on the release process was described. Mathematical modeling of the release process was carried out. Theoretical profiles were presented and compared with experimental data. The modification of the model parameters by the correction coefficients has been performed to fit the theoretical curves to the experimental data. The obtained experimental results and their analysis enabled the summary on the influence of vitamin C, rhodamine B and curcumin on the structures of emulsions systems and the release process. The mathematical modeling has shown the importance of the structure of emulsions as a model parameter in order to predict the release rates, it has also proved the necessity of further development and research in this area.
Diploma type
Engineer's / Bachelor of Science
Diploma type
Engineer's thesis
Author
Aleksandra Nowosad (FCPE) Aleksandra Nowosad,, Faculty of Chemical and Process Engineering (FCPE)
Title in Polish
Analiza procesu uwalniania nutraceutyków w układach emulsyjnych
Supervisor
Ewa Dłuska (FCPE/DPKT) Ewa Dłuska,, Department of Process Kinetics and Thermodynamics (FCPE/DPKT)Faculty of Chemical and Process Engineering (FCPE)
Certifying unit
Faculty of Chemical and Process Engineering (FCPE)
Affiliation unit
Department of Process Kinetics and Thermodynamics (FCPE/DPKT)
Study subject / specialization
, Inżynieria Chemiczna i Procesowa
Language
(pl) Polish
Status
Finished
Defense Date
01-02-2019
Issue date (year)
2019
Pages
78
Internal identifier
DICHP-2875
Reviewers
Maciej Pilarek (FCPE/DBBE) Maciej Pilarek,, Department of Biotechnology and Bioprocess Engineering (FCPE/DBBE)Faculty of Chemical and Process Engineering (FCPE) Ewa Dłuska (FCPE/DPKT) Ewa Dłuska,, Department of Process Kinetics and Thermodynamics (FCPE/DPKT)Faculty of Chemical and Process Engineering (FCPE)
Keywords in Polish
emulsje wielokrotne, nutraceutyki, enkapsulacja, proces uwalniania, model procesu
Keywords in English
emulsions systems, nutraceuticals, encapsulation, release process, process model
Abstract in Polish
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Local fields
Identyfikator pracy APD: 26889

Uniform Resource Identifier
https://repo.pw.edu.pl/info/bachelor/WUT025b8cdbb0a248ce8d14df0fa4b36ab5/
URN
urn:pw-repo:WUT025b8cdbb0a248ce8d14df0fa4b36ab5

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