The use of ultrasonics for nanoemulsion preparation |
| |
| Affiliation: | 1. Particulate Fluids Processing Centre, School of Chemistry/Department of Chemical and Biomolecular Engineering, University of Melbourne, Victoria 3010, Australia;2. Food Science Australia, 671 Sneydes Road, Werribee, Victoria 3030, Australia;1. Department of Phytochemistry & Chemical Engineering, Medicinal Plants and Drugs Research Institute, Shahid Beheshti University, Tehran, Iran;2. Department of Biology, Medicinal Plants and Drugs Research Institute, Shahid Beheshti University, Tehran, Iran;3. Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA;1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China;2. Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Victoria 3010, Australia;3. Guangdong Galore Food Co. Ltd, Zhongshan 528447, China;1. Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA;2. Department of Biochemistry, Faculty of Science, King Abdulaziz University, P.O. Box 80203, Jeddah 21589, Saudi Arabia;1. Arkansas State University, PO Box 1740, LSW#239, State University, AR 72467, USA;2. Rubber Pavement Association, 1801 S. Jentilly Lane, Suite A-2, Tempe, AZ 85281, USA |
| |
| Abstract: | Oil-in-water emulsions are an important vehicles for the delivery of hydrophobic bioactive compounds into a range of food products. The preparation of very fine emulsions is of increasing interest to the beverage industry, as novel ingredients can be added with negligible impact to solution clarity. In the present study, both a batch and focused flow-through ultrasonic cell were utilized for emulsification with ultrasonic power generation at 20–24 kHz. Emulsions with a mean droplet size as low as 135 ± 5 nm were achieved using a mixture of flaxseed oil and water in the presence of Tween 40 surfactant. Results are comparable to those for emulsions prepared with a microfluidizer operated at 100 MPa. The key to efficient ultrasonic emulsification is to determine an optimum ultrasonic energy intensity input for these systems, as excess energy input may lead to an increase in droplet size.Industrial relevanceThe preparation of oil-in-water emulsions is a common feature of food processing operations. The use of ultrasound for this purpose can be competitive or even superior in terms of droplet size and energy efficiency when compared to classical rotorstator dispersion. It may also be more practicable with respect to production cost, equipment contamination and aseptic processing than a microfluidisation approach. The present paper shows that ultrasound can be effective in producing nanoemulsions for use in a range of food ingredients. |
| |
| Keywords: | |
| 本文献已被 ScienceDirect 等数据库收录！ |
|
