کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
6401903 | 1330884 | 2015 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Formation, optical property and stability of orange oil nanoemulsions stabilized by Quallija saponins
ترجمه فارسی عنوان
تشکیل، ویژگی نوری و پایداری نانو امولسیون های نفت نارنجی که توسط ساپونین کوالیه تثبیت شده اند
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کلمات کلیدی
رسیدن اوستوالد، نسبت ویسکوزیته، پراکندگی نور پویا، کدورت
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
چکیده انگلیسی
Nanoemulsions have the potential to deliver insoluble materials and yet provide a transparent appearance in clear beverage applications. The influence of oil phase composition, phase viscosity and homogenization conditions on the formation, stability and optical properties of orange oil-based nanoemulsions was investigated. The nanoemulsions were formed using Quillaja saponins (QS) and homogenization accomplished using Microfluidization®. The results indicated oil phase composition and viscosity ratio between phases are key parameters determining the mean droplet diameter (MDD) of the prepared nanoemulsions. Orange oil nanoemulsions stabilized by QS showed MDD as small as 67Â nm corresponding to turbidity of 71 NTU at dispersed phase concentration of 0.5Â mg/g. Lipid phase refractive index showed no effect on turbidity of orange oil nanoemulsions at MDDÂ <Â 150Â nm, while MDD was linearly related to the turbidity with MDD ranging from 60Â nm to 120Â nm. Ostwald ripening was identified as main destabilization mechanism of orange oil nanoemulsions stabilized by QS at the early stage of storage. The rate of Ostwald ripening was reduced with increasing amounts of medium chain triglycerides (MCT) in the dispersed phase. An insoluble material, e.g., ester gum or MCT, was required to form stable orange oil-based nanoemulsions.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 64, Issue 2, December 2015, Pages 1063-1070
Journal: LWT - Food Science and Technology - Volume 64, Issue 2, December 2015, Pages 1063-1070
نویسندگان
Jian Zhang, Lu Bing, Gary A. Reineccius,