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Issue 7, 2016
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Osmo-solidification of all-aqueous emulsion with enhanced preservation of protein activity

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Abstract

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 “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.

Graphical abstract: Osmo-solidification of all-aqueous emulsion with enhanced preservation of protein activity

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Publication details

The article was received on 20 Oct 2015, accepted on 23 Dec 2015 and first published on 15 Jan 2016


Article type: Paper
DOI: 10.1039/C5TB02187A
Citation: J. Mater. Chem. B, 2016,4, 1213-1218
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    Osmo-solidification of all-aqueous emulsion with enhanced preservation of protein activity

    Q. Ma, Y. Song, G. Baier, C. Holtze and H. C. Shum, J. Mater. Chem. B, 2016, 4, 1213
    DOI: 10.1039/C5TB02187A

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