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Formation of Flavor Oil Microemulsions, Nanoemulsions and Emulsions: Influence of Composition and Preparation Method

Rao, Jiajia ; McClements, David Julian

Journal of agricultural and food chemistry, 2011-05, Vol.59 (9), p.5026-5035 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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  • Título:
    Formation of Flavor Oil Microemulsions, Nanoemulsions and Emulsions: Influence of Composition and Preparation Method
  • Autor: Rao, Jiajia ; McClements, David Julian
  • Assuntos: Biological and medical sciences ; Emulsions - chemistry ; Energy ; Fat industries ; Food Chemistry/Biochemistry ; Food industries ; Food Technology - methods ; Fundamental and applied biological sciences. Psychology ; General aspects ; Plant Oils - chemistry ; Rheology ; Surface-Active Agents - chemistry ; Temperature
  • É parte de: Journal of agricultural and food chemistry, 2011-05, Vol.59 (9), p.5026-5035
  • Notas: ObjectType-Article-1
    SourceType-Scholarly Journals-1
    ObjectType-Feature-2
    content type line 23
  • Descrição: This study aimed to establish conditions where stable microemulsions, nanoemulsions or emulsions could be fabricated from a nonionic surfactant (Tween 80) and flavor oil (lemon oil). Different colloidal dispersions could be formed by simple heat treatment (90 °C, 30 min) depending on the surfactant-to-oil ratio (SOR): emulsions (r > 100 nm) at SOR < 1; nanoemulsions (r < 100 nm) at 1 < SOR < 2; microemulsions (r < 10 nm) at SOR > 2. Turbidity, electrical conductivity, shear rheology, and DSC measurements suggested there was a kinetic energy barrier in the oil−water−surfactant systems at ambient temperature that prevented them from forming metastable emulsion/nanoemulsion or thermodynamically stable microemulsion systems. High energy homogenization (high pressure or ultrasonic homogenizer) or low energy homogenization (heating) could be used to form emulsions or nanoemulsions at low or intermediate SOR values; whereas only heating was necessary to form stable microemulsions at high SOR values.
  • Editor: Washington, DC: American Chemical Society
  • Idioma: Inglês
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  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

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