Encapsulation of nanoparticles of d-limonene by spray drying: role of emulsifiers and emulsifying techniques
Jafari, Seid Mahdi, He, Yinghe, and Bhandari, Bhesh (2007) Encapsulation of nanoparticles of d-limonene by spray drying: role of emulsifiers and emulsifying techniques. Drying Technology, 25 (6). pp. 1079-1089.
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Submicron emulsion particles of d-limonene prepared by a microfluidizer and ultrasound were spray dried to produce nanoparticle encapsulated powders. Maltodextrin combined with a surface-active biopolymer (modified starch or whey protein concentrate) or a small molecule surfactant (Tween 20) was used as the wall material. Results showed that microfluidization was an efficient emulsification technique resulting in a powder with the highest retention (86.2%) of d-limonene, mainly due to its capability to produce emulsions with fairly small droplets (d43 of 700-800 nm) and narrow distributions, which had a good stability during the process. Among different emulsifiers used, although Tween 20 significantly reduced the emulsion size (d43 < 200 nm), the resulted powder had the poorest encapsulation efficiency.
|Item Type:||Article (Refereed Research - C1)|
|Keywords:||emulsification; microfluidization; retention; encapsulation efficiency; nano-emulsion|
|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:||26 Aug 2009 10:56|
|Last Modified:||18 Oct 2013 00:28|
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