Physical, thermal and thermodynamical study of high oleic palm oil nanoemulsions
| Autor: | María Ximena Quintanilla-Carvajal, Leidy Ricaurte, María Hernández-Carrión, Angélica Clavijo-Romero, Miguel Moyano-Molano |
|---|---|
| Rok vydání: | 2018 |
| Předmět: |
Ostwald ripening
Tocopherols 02 engineering and technology Palm Oil Analytical Chemistry Surface tension symbols.namesake 0404 agricultural biotechnology Thermal Zeta potential Palm oil Surface Tension High oleic Calorimetry Differential Scanning Chemistry Electric Conductivity Temperature 04 agricultural and veterinary sciences General Medicine beta Carotene 021001 nanoscience & nanotechnology 040401 food science Nanostructures Thermogravimetry Chemical engineering symbols Thermodynamics Emulsions Chemical stability 0210 nano-technology Food Science |
| Zdroj: | Food Chemistry. 256:62-70 |
| ISSN: | 0308-8146 |
| DOI: | 10.1016/j.foodchem.2018.02.102 |
| Popis: | Nanoemulsions are useful for encapsulating nutritionally compounds of the high oleic palm oil (HOPO) including β-carotene and tocopherols. However, some nanoemulsions can be thermodynamically unstable. For this reason, it is important to understand the thermal and thermodynamic stability of nanoemulsions and to investigate both the parameters that cause, and the mechanisms associated with, the destabilization. In this sense, the DSC, TGA and destabilization analysis were used. In this work, the average droplet size (ADS) and zeta potential (ζ) had a significant influence over HOPO nanoemulsions stability. The range of ADS and ζ were between 162 and 839 nm and -9 to -40 mV, respectively. Furthermore, the HOPO nanoemulsions were establish until temperatures of 80 °C, showing lower loss of weight when the ADS was higher. Additionally, the destabilization of nanoemulsions occurred by the Ostwald ripening mechanism. The Ostwald ripening rate was provided as stability parameter which increased to nanoemulsions with ADS higher between 5 × 10-23 and 8 × 10-23 m3/s. |
| Databáze: | OpenAIRE |
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