![](/upload_mm/c/c/d/02badc6d-5c28-4946-9647-fab4edeb0a3b_6%20-%20Laboratorium%20Organische%20Chemie%20-%20GM1-Calix5-figure4_02b47504_750x400.jpg)
Engineering of capsules with controlled permeability
Introduction:
Encapsulation of micronutrients such as probiotic bacteria are interesting for food industry. The design of suitable capsule materials with tailor-made properties, and development of mild encapsulation techniques with controlled encapsulation efficiency is still quite challenging. Micro-organisms to be encapsulated require a shell material with poor H+-transporting properties. The mechanical properties of the capsules determine the diffusion and release of core material; therefore rigidified oil capsules could be more beneficial than simple fluids.![nagesh_image1.jpg nagesh_image1.jpg](/upload_mm/6/b/0/f6d4c5e4-c850-48ee-8ea1-bc1419708783_nagesh_image1_4736f6a8_670x286.jpg)
Figure 1: Schematic presentation of structured oil capsules in presence of lecithin and STS gelators.
Goal:
The structured oil capsules can be prepared by using organogeltors such as lecithin and STS at elevated temperature and cooling down at lower temperature. Recently cross-flow membrane emulsification is explored as an advanced encapsulation technique. We use a variety of micro-engineered membranes to prepare monodisperse capsules with tunable size.
![nagesh_image2.jpg nagesh_image2.jpg](/upload_mm/5/1/2/2f27cb01-f068-4666-a5d1-20011d5d0ac9_nagesh_image2_b95c6918_670x248.jpg)
Figure 2: a) Microsieve with 5 µm size pores b) Monodipserse w/o/w double emulsion prepared with this microsieve emulsification.
Fields of interests:
Double emulsions in presence of various organogeltors
Encapsulation technology with controlled encapsulation efficiency, membrane emulsification