Optimization of nano-emulsion production by sonication and microfluidization
Jafari, Seid, Bhandari, Bhesh, and He, Yinghe (2005) Optimization of nano-emulsion production by sonication and microfluidization. Proceedings of 33rd Australasian Chemical Engineering Conference. Chemeca 2005 33rd Australasian Chemical Engineering Conference , 25-28 September 2005, Brisbane, QLD, Australia , pp. 1-6.
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The efficiency of sonication and microfluidization to produce nano-emulsions were evaluated. Emulsification is a critical step in the microencapsulation process of flavours and oils. In order to optimize the entrapment and retention of volatiles and non-volatiles during the process and to increase the microencapsulation efficiency, emulsification is one of the critical factors. In this study, emulsions were of an oil-in-water type and characterized on the basis of emulsion droplet size determined using a laser-based particle size analyser (Malvern Mastersizer 2000). An ultrasound-driven bench-top sonicator and an air-driven microfluidizer were used for emulsification. Both of the methods were capable of producing nano-emulsions but generally, sonication was more convenient in terms of operation and cleaning. It was found that the size of the emulsions decreased with increasing sonication time or the microfluidization pressure and duration. For microfluidization, an "over-processing" phenomenon observed. This means that the emulsion size increased above certain input energy level during emulsification. On the other hand, nano-emulsions produced by sonication were narrower in size and an increase in the time of sonication decreased the size of emulsions. For microfluidization, average conditions of pressure and time were enough to create nano-emulsions and there was no need to go to higher pressures and longer times. In ultrasonication, there was an optimum duration of time in the highest energy input and going beyond that had little effect on the emulsion size. The optimum conditions of sonication and microfluidization to produce nano-emulsions of the size range of 150-500 nm have been presented in this paper and these results are going to be applied in nano-particle encapsulation of d-limonene and fish oil by spray drying.
|Item Type:||Conference Item (Refereed Research Paper - E1)|
|Keywords:||emulsification; microencapsulation; microfluidization; nano-emulsions; particle size; ultrasound|
|FoR Codes:||09 ENGINEERING > 0904 Chemical Engineering > 090499 Chemical Engineering not elsewhere classified @ 50%|
09 ENGINEERING > 0908 Food Sciences > 090805 Food Processing @ 50%
|SEO Codes:||86 MANUFACTURING > 8601 Processed Food Products and Beverages (excl. Dairy Products) > 860199 Processed Food Products and Beverages (excl. Dairy Products) not elsewhere classified @ 100%|
|Deposited On:||21 Nov 2011 09:26|
|Last Modified:||21 Nov 2011 09:50|
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