Assessment of Fennel Oil Microfluidized Nanoemulsions Stabilization by Advanced Performance Xanthan Gum
| Autor: | José Muñoz, Luis A. Trujillo-Cayado, José A. Carmona, Pablo Ramírez, Rubén Llinares |
|---|---|
| Přispěvatelé: | Universidad de Sevilla. Departamento de Ingeniería Química |
| Rok vydání: | 2021 |
| Předmět: |
Health (social science)
Materials science nanoemulsion Plant Science engineering.material lcsh:Chemical technology 01 natural sciences Health Professions (miscellaneous) Microbiology Homogenization (chemistry) Essential oil Article essential oil hydrocolloid 0404 agricultural biotechnology Hydrocolloid Rheology Nanoemulsion medicine lcsh:TP1-1185 Response surface methodology Fennel Oil Microfluidization 010401 analytical chemistry 04 agricultural and veterinary sciences 040401 food science 0104 chemical sciences Chemical engineering Emulsion engineering rheology Biopolymer Xanthan gum Food Science medicine.drug Stabilizer (chemistry) microfluidization |
| Zdroj: | Foods Volume 10 Issue 4 idUS. Depósito de Investigación de la Universidad de Sevilla instname idUS: Depósito de Investigación de la Universidad de Sevilla Universidad de Sevilla (US) Foods, Vol 10, Iss 693, p 693 (2021) |
| ISSN: | 2304-8158 |
| Popis: | In this work, nanoemulsion-based delivery system was developed by encapsulation of fennel essential oil. A response surface methodology was used to study the influence of the processing conditions in order to obtain monomodal nanoemulsions of fennel essential oil using the microchannel homogenization technique. Results showed that it was possible to obtain nanoemul-sions with very narrow monomodal distributions that were homogeneous over the whole observation period (three months) when the appropriate mechanical energy was supplied by microfluidization at 14 MPa and 12 passes. Once the optimal processing condition was established, nanoemulsions were formulated with advanced performance xanthan gum, which was used as both viscosity modifier and emulsion stabilizer. As a result, more desirable results with enhanced physical stability and rheological properties were obtained. From the study of mechanical spectra as a function of aging time, the stability of the nanoemulsions weak gels was confirmed. The mechanical spectra as a function of hydrocolloid concentration revealed that the rheological properties are marked by the biopolymer network and could be modulated depending on the amount of added gum. Therefore, this research supports the role of advanced performance xanthan gum as a stabilizer of microfluidized fennel oil-in-water nanoemulsions. In addition, the results of this research could be useful to design and formulate functional oil-in-water nanoemulsions with potential application in the food industry for the delivery of nutraceuticals and antimicrobials. Ministerio de Economía y Competitividad CTQ2015-70700-P |
| Databáze: | OpenAIRE |
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