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Title of Journal: Eur Food Res Technol

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Abbravation: European Food Research and Technology

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Springer-Verlag

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DOI

10.1016/0092-8674(82)90297-5

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ISSN

1438-2385

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Optimization of nanoemulsions production by micro

Authors: Seid Mahdi Jafari Yinghe He Bhesh Bhandari
Publish Date: 2006/10/05
Volume: 225, Issue: 5-6, Pages: 733-741
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Abstract

The purpose of this study was to produce an oilinwater nanoemulsion with different compositions of the continuous and dispersed phases through microfluidization The aqueous phase was a solution of maltodextrin with five different emulsifying ingredients including modified starch Capsul and HiCap sodium caseinate SC whey protein hydrolysate WPH or whey protein concentrate WPC while the oil phase consisted of dlimonene or fish oil Results showed that micofluidizer was capable of producing nanoemulsions D32 as small as 150 nm with a narrow size distribution Generally moderate microfluidization pressures 42–63 MPa and cycles 1–2 were the optimum conditions beyond which there were adverse changes in the emulsion size For the two oils tested as the dispersed phase fish oil emulsions had lower Sauter mean diameters D32 but with wider size distributions than dlimonene When different emulsifying ingredients were compared HiCap produced nanoemulsions with the narrowest distribution but highest D32 about 600 nm Nanoemulsions with WPC had the smallest D32 about 200 nm but the widest size distribution It was found that a dlimonene volume fraction of 010 was the optimum dispersedphase concentration in terms of emulsion droplet size D32 Also adding a surfactant Tween 20 helped to reduce the emulsion size significantly during microfluidization but it lead to extensive flocculation of emulsion droplets because of surfactant–biopolymer interactions and emulsifier displacement

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