A comparison of microfluidization and sonication to obtain lemongrass submicron emulsions. Effect of diutan gum concentration as stabilizer
| Autor: | Manuel González Jiménez, José Muñoz, Jenifer Santos, Nuria Calero, Tomas Undabeytia |
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| Přispěvatelé: | Ministerio de Economía y Competitividad (España), European Commission, Santos, Jenifer, Calero, Nuria, Undabeytia López, Tomás, Muñoz, José, Universidad de Sevilla. Departamento de Ingeniería Química, Ministerio de Economía y Competitividad (MINECO). España, Santos, Jenifer [0000-0001-6108-1420], Nuria [0000-0002-7949-6955], Undabeytia López, Tomás [0000-0001-8116-7379], Muñoz, José [0000-0002-1709-722X] |
| Jazyk: | angličtina |
| Rok vydání: | 2019 |
| Předmět: |
0106 biological sciences
Materials science Sonication 04 agricultural and veterinary sciences 040401 food science 01 natural sciences Essential oil 0404 agricultural biotechnology Chemical engineering 010608 biotechnology Emulsion Ultrasound Physical stability Thickener Long-term stability Droplet size Food Science Processing conditions |
| Zdroj: | idUS. Depósito de Investigación de la Universidad de Sevilla instname Digital.CSIC. Repositorio Institucional del CSIC |
| Popis: | 7 páginas.- 9 figuras.- 2 tablas.- 30 referencias The objective of this work was to develop emulsions containing lemongrass essential oil and Appyclean 6552 (emulsifier). The emulsions were prepared using two different processing techniques: microfluidization and sonication. A decrease in Sauter diameter with ultrasonic power and residence time in sonicator was observed, reaching values of 195 nm. Emulsions obtained by microfluidization presented similar Sauter values at lower pressures but they underwent recoalescence at higher pressures. However, the emulsion processed at the lowest homogenization pressure in microfluidizer showed the best stability. This emulsion was used as a reference to incorporate diutan gum, a thickener. The addition of diutan gum provoked the occurrence of viscoelastic properties, showing a weak gel-like behaviour in all the cases. A trend to cross-over point at lower frequencies was detected for 0.3 and 0.4 g/100 g diutan gum and this point was reached for 0.2 g/100 g diutan gum at 0.65 rad/s. This indicates a higher grade of structuration in more gum concentrated emulsions, leading to enhanced physical stability. Nevertheless, the emulsion formulated with diutan gum above 0.3 g/100 g showed coalescence just after preparation with the subsequent increase of droplet size (above 1 μm). © 2019 he financial support received (Project CTQ2015-70700-P ) from the Spanish Ministerio de Economia y Competitividad and the European Commission ( FEDER Programme) is kindly acknowledged. |
| Databáze: | OpenAIRE |
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