Production of sub-micron emulsions by ultrasound and microfluidization techniques
Jafari, Seid Mahdi, He, Yinghe, and Bhandari, Bhesh (2007) Production of sub-micron emulsions by ultrasound and microfluidization techniques. Journal of Food Engineering, 82 (4). pp. 478-488.
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The purpose of this study was to produce an oil-in-water nano-emulsion by microfluidization and ultrasonication for spray drying encapsulation. Maltodextrin combined with a surface-active biopolymer (Hi-Cap) at a ratio of 3:1 were used as the continuous phase, while dispersed phase consisted of d-limonene. Results showed that microfluidization was an efficient emulsification technique producing small emulsion droplets with narrow distributions compared with conventional emulsifying devices. The main problem was that increasing the microfluidization energy input beyond moderate pressures (40–60 MPa) and cycles (1–2) lead to “over-processing” of emulsion droplets due to re-coalescence. In general, it was not possible to decrease emulsion droplet size below 0.5 μm by microfluidizer. For ultrasound emulsification, increasing the energy input through improving sonication time helped to reduce emulsion size with minimum re-coalescence of new droplets, but the results were depending on the coarse emulsion preparation method.
|Item Type:||Article (Refereed Research - C1)|
|Keywords:||re-coalescence; D-Limonene; emulsification; encapsulation; droplet size distribution; biopolymer|
|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:||31 Aug 2009 13:30|
|Last Modified:||18 Oct 2013 00:28|
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