scholarly journals Impact of Microfluidization on the Emulsifying Properties of Zein-Based Emulsions: Influence of Diutan Gum Concentration

Materials ◽  
2021 ◽  
Vol 14 (13) ◽  
pp. 3695
Author(s):  
Jenifer Santos ◽  
Luis A. Trujillo-Cayado ◽  
María del Águila Alcaide ◽  
María del Carmen Alfaro
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Preparation Method ◽  
Physical Stability ◽  
Emulsifying Properties ◽  
Gel Properties ◽  
3D Network ◽  
Starting Point ◽  
Processing Variables ◽  
Droplet Sizes

Microfluidization is a preparation method that can be used to obtain emulsions with submicron droplet sizes. The first objective of this study was to evaluate the influence of homogenization pressure and cycles on droplet sizes using response surface methodology. Secondly, the influence of the diutan gum concentration incorporated in the optimized emulsion on rheological properties, microstructure, and physical stability was investigated. Taking the response surface analysis into account, the emulsion processed at 20,000 psi after four cycles seemed to show the smallest Sauter diameter values. Hence, this emulsion was the starting point to incorporate diutan gum. Interestingly, the formation of a 3D network in the emulsion, observed by FESEM, was provoked by diutan gum. The emulsion formulated with 0.4 wt.% of diutan gum presented rheological gel properties and enhanced physical stability. This work highlights the importance of selecting optimized processing variables using the microfluidization technique and extends the knowledge of using diutan gum in combination with zein.

Physical Stability Assessment and Sensory Optimization of a Dairy-Free Emulsion Using Response Surface Methodology

2010 ◽  
Vol 75 (3) ◽  
pp. S149-S155 ◽  
Author(s):  
Daniel Granato ◽  
I. Alves de Castro ◽  
L. Souza Neves Ellendersen ◽  
M. Lucia Masson
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Physical Stability ◽  
Stability Assessment

scholarly journals Processing and Formulation Optimization of Mandarin Essential Oil-Loaded Emulsions Developed by Microfluidization

Materials ◽  
2020 ◽  
Vol 13 (16) ◽  
pp. 3486
Author(s):  
Jenifer Santos ◽  
Nuria Calero ◽  
Luis Alfonso Trujillo-Cayado ◽  
María José Martín-Piñero ◽  
José Muñoz
Keyword(s):  
Essential Oil ◽  
Guar Gum ◽  
Loss Modulus ◽  
Flow Behavior ◽  
Physical Stability ◽  
Tween 80 ◽  
Rheological Characterization ◽  
Food Preservatives ◽  
Starting Point ◽  
Droplet Sizes

Emulsions can be used as delivery systems for bioactive ingredients for their incorporation in food products. Essential oils are natural compounds found in plants that present antioxidant and antimicrobial activity. Therefore, the main goal of this work was to develop emulsions, containing mandarin essential oil stabilized by two food-grade surfactants and guar gum, and to evaluate their physical stability. The initial droplet size of emulsions developed by microfluidization was optimized, obtaining diameters below one micron regardless of the processing conditions. However, the emulsion processed at 25,000 psi and one pass exhibited the lowest mean droplet sizes and polidispersity, and therefore, a higher stability. Different ratios of Tween 80 and Span 80 were assessed as stabilizers. Results obtained indicated that the ratio of surfactants had a significant effect on the mean droplet sizes, physical stability, and rheological properties. Thus, we found that the optimum ratio of surfactants was 75/25 (Tween80/Span80) on account of the lowest droplet mean diameters, lack of coalescence, and a low creaming rate. The rheological characterization of the stable emulsions showed a shear thinning flow behavior, and G″ (loss modulus) values higher than G′ (storage modulus) values, in all the frequency range. The rheological behavior may be governed by the guar gum, which was confirmed by field emission scanning electron microscopy (FESEM). This research can be considered as the starting point for future applications of mandarin essential oil in emulsions, which can be incorporated in products as food preservatives.

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