Skip to main content
Log in

Surfactant effect on production of monodispersed microspheres by microchannel emulsification method

  • Published:
Journal of Surfactants and Detergents

Abstract

Super-monodispersed oil-in-water (O/W) microspheres (MS) were produced using a microchannel (MC) emulsification technique. To investigate the effect of the surfactant on the behavior of the O/W-MS formation, the MS size and its distribution, various surfactants were used for the MC emulsification process. An MC plate with 8.9 μm equivalent diameter was employed. It was found that the super-monodispersed O/W-MS production depends on the type of surfactant used. When nonionic and anionic surfactants were used, supermonodispersed O/W-MS were produced, and the average droplet diameter was about 30 μm with a standard deviation less than 1 μm. For cationic surfactants, the super-monodispersed O/W-MS production was not successful, especially for the case where hydrophobic surfactant was dissolved in the oil phase. The results indicated that it is very important to maintain the hydrophilicity of the MC surface during the MC emulsification process. It is considered that the hydrophilic group of the anionic and nonionic surfactant was repulsed from the negatively charged MC surface so that the hydrophilicity of the MC surface was maintained. Otherwise, adsorption of the positively charged group of the cationic surfactant occurred on the MC surface which improved wetting of the MC surface and deteriorated the MC emulsification process. The analysis was supported by contact angle measurement.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Subscribe and save

Springer+ Basic
$34.99 /Month
  • Get 10 units per month
  • Download Article/Chapter or eBook
  • 1 Unit = 1 Article or 1 Chapter
  • Cancel anytime
Subscribe now

Buy Now

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Similar content being viewed by others

Explore related subjects

Discover the latest articles, news and stories from top researchers in related subjects.

References

  1. Schubert, H., and H. Armbruster, Principles of Formation and Stability of Emulsions, Intel. Chem. Eng. 32: 14 (1992).

    Google Scholar 

  2. Katoh, R., Y. Asano, A. Furuya, K. Sotoyama, and M. Tomita, Preparation of Food Emulsions Using A Membrane Emulsification System, J. Membrane Sci. 113: 131 (1996).

    Article  CAS  Google Scholar 

  3. Nakashima, T., M. Shimizu, and M. Kukizaki, Membrane Emulsification by Microporous Glass, Key Engin. Materials 61–62: 513 (1991).

    Google Scholar 

  4. Suzuki, K., Characteristics and Applicability of the Membrane Emulsification Method for Preparation of Food Emulsions, Maku (Membrane) 21: 95 (1996), in Japanese.

    CAS  Google Scholar 

  5. Kawakatsu, T., Y. Kikuchi, and M. Nakajima, Regular-Sized Cell Creation in Microchannel Emulsification by Visual Microprocessing Method, J. Am. Oil Chem. Soc. 74:317 (1997).

    CAS  Google Scholar 

  6. Kikuchi, Y., K. Sato, and T. Kaneko, Optically Accessible Microchannels Formed in a Single-Crystal Silicon Substrate for Studies of Blood Rheology, Microvascular Res. 44: 226 (1992).

    Article  CAS  Google Scholar 

  7. Kikuchi, Y., K. Sato, and Y. Mizuguti, Modified Cell-Flow Microchannels in a Single Silicon Substrate and Flow Behavior of Blood Cells, Ibid. 47:126 (1994).

    Article  CAS  Google Scholar 

  8. Kawakatsu, T., H. Komori, N. Oda, and T. Yonemoto, Relationship Between Concentration of Surfactant and Pressure for Droplet Creation, and Effect on Droplet Size in Microchannel O/W Emulsification, Kagakukogaku Ronbunshu 24:313 (1998), in Japanese.

    CAS  Google Scholar 

  9. Larguéze, C., M. Nakajima, H. Nabetani, and Y. Kikuchi, Effect of Microchannel Type and Surfactant on the Creation of O/W Microspheres, in Proceedings of the 31St Autumn Annual Meeting of the Society of Chemical Engineers, Japan, Yonezawa, Japan, 1998, p. 18.

  10. Kobayashi, I., M. Nakajima, J. Tong, T. Kawakatsu, H. Nabetani, Y. Kikuchi, A. Shohno, and K. Satoh, Production and Characterization of Monodispersed Oil-In-Water Microspheres Using Microchannels, Food Sci. Technol. Res. 5:350 (1999)

    CAS  Google Scholar 

  11. Walstra, P., Dispersed Systems: Basic Consideration, in Food Chemistry, 3rd edn., edited by Owen R. Fennema, Marcel Dekker, Inc., New York, 1996, pp. 95–155.

    Google Scholar 

  12. Schröder, V., O. Behrend, and H. Schubert, Effect of Dynamic Interfacial Tension on the Emulsification Process Using Microporous, Ceramic Membranes, J. Colloid Interface Sci. 202: 334 (1998).

    Article  Google Scholar 

  13. Tong, J., and S. Furusaki, Extraction Behavior of Protein Using AOT Reversed Micellar Systems Formed by Kerosene and Silicone Oil, Sep. Sci. Tech. 33:899 (1998).

    CAS  Google Scholar 

  14. Leser, M.E., P.L. Luisi, and S. Palmieri, The Use of Reverse Micelles for the Simultaneous Extraction of Oil and Proteins from Vegetable Meal, Biotech. Bioeng. 34:1140 (1989).

    Article  CAS  Google Scholar 

  15. Suzuki, K., I. Fujiki, and Y. Hagura, Preparation of Corn Oil/Water and Water/Oil Emulsions Using PTFE Membrane, Food. Sci. Technol. Int. 4:164 (1998).

    Google Scholar 

  16. Nakashima, T., M. Shimizu, and M. Kukizaki, Effect of Surfactant on Production of Monodispersed O/W Emulsion in Membrane Emulsification, Kagakukogaku Ronbunshu 19:991 (1993), in Japanese.

    CAS  Google Scholar 

  17. Sugiura, S., M. Nakajima, J. Tong, H. Nabetani, and M. Seki, Preparation of Monodispersed Solid Lipid Microspheres Using Microchannel Emulsification Technique, in Proceedings of the 64th Annual Meeting of the Society of Chemical Engineers, Japan, Nagoya, Japan, 1999, in Japanese.

Download references

Author information

Authors and Affiliations

Authors

Corresponding author

Correspondence to Mitsutoshi Nakajima.

About this article

Cite this article

Tong, J., Nakajima, M., Nabetani, H. et al. Surfactant effect on production of monodispersed microspheres by microchannel emulsification method. J Surfact Deterg 3, 285–293 (2000). https://doi.org/10.1007/s11743-000-0131-2

Download citation

  • Received:

  • Accepted:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11743-000-0131-2

Key Words

Navigation