Issue 7, 2016

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

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

Supplementary files

Article information

Article type
Paper
Submitted
20 out 2015
Accepted
23 dez 2015
First published
15 jan 2016

J. Mater. Chem. B, 2016,4, 1213-1218

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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