An Overview of Ultrasound-Assisted Food-Grade Nanoemulsions

Abbas, Shabbar; Hayat, Khizar; Karangwa, Eric; Bashari, Mohanad; Zhang, Xiaoming

doi:10.1007/s12393-013-9066-3

Cited by 187 publications

(100 citation statements)

References 132 publications

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“…As the cavitational events occurring during the process of ultrasonication increase with time of sonication and power of ultrasound, collision of these events near the surface of the droplets will direct the droplets to break further into small droplets. Increase in the emulsifier concentration decreases the chances of coalescence and/or aggregation as the emulsifier load which is the excess surface concentration of the emulsifier at saturation at the interfacial region decides the extent of coalescence of the droplets [17]. If the concentration of the emulsifier is less than the emulsifier load, then droplet coalescence will occur and it also depends on the volume fraction of the oil.…”

Section: Effect Of Emulsifying Agent Concentration On Droplet Sizementioning

confidence: 99%

Ultrasound assisted preparation of emulsion of coconut oil in water: Understanding the effect of operating parameters and comparison of reactor designs

Ramisetty

Pandit

Gogate

2015

Chemical Engineering and Processing: Process Intensification

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Section: Effect Of Emulsifying Agent Concentration On Droplet Sizementioning

confidence: 99%

Ultrasound assisted preparation of emulsion of coconut oil in water: Understanding the effect of operating parameters and comparison of reactor designs

Ramisetty

Pandit

Gogate

2015

Chemical Engineering and Processing: Process Intensification

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“…Usually, homogenizers or ultrasonicators are used to impart external forces that help in formulation of NE [9] . Main factors that influence the size of NE include energy intensity and duration, the surfactant type and concentration, and the physicochemical properties of the oil and water phases [8,10] .…”

Section: International Journal Of Food Propertiesmentioning

confidence: 99%

Fabrication of Food Grade Vitamin E Nanoemulsion by Low Energy Approach, Characterization and Its Application

Dasgupta

Ranjan

Mundra

et al. 2015

International Journal of Food Properties

132

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The present study was carried out to fabricate the food grade vitamin E acetate nanoemulsion (NE) using edible mustard oil and to evaluate its improved bioactivities. A food-grade vitamin E acetate nanoemulsion was fabricated using the edible mustard oil and surfactant tween-80 and flocculation was not observed for 15 days. The nanoemulsion was characterized for droplet morphology and size distribution using atomic force microscope and zetasizer respectively. We observe a stable nanoemulsion of spherical morphology and a size distribution of 86.45 ± 3.61 nm. Further, the HPLC method was used to determine the vitamin E acetate concentration and encapsulation efficiency for the stable nanoemulsion. These nanoemulsions showed improved bioactivity -antioxidant and antimicrobial activity and could be potentially used to increase the shelf life of fruit juice. International Journal of Food PropertiesA c c e p t e d M a n u s c r i p t 2

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“…During one of the low pressure cycles, cavitation results in formation of bubbles. These bubbles contract and expand until implosion, creating disturbance in the local flow field which ultimately breaks the droplet [20][21][22] ( Fig. 1(b)).…”

Section: Introductionmentioning

confidence: 99%

Controlling and predicting droplet size of nanoemulsions: scaling relations with experimental validation

et al. 2016

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a Nanoemulsions possess powerful nano-scale properties that make them attractive for diverse applications such as drug delivery, food supplements, nanoparticle synthesis and pharmaceutical formulation. However, there is little knowledge in nanoemulsion literature about controlling and predicting droplet size. In this article, we propose a scaling relation to predict the dependence of nanoemulsion droplet size with physical properties such as viscosity of the droplet phase and continuous phase, and process parameters such as input power density. We validate our proposed scaling with a wide range of droplet size data from nanoemulsions prepared with high pressure homogenization and ultrasonication. Our proposed scaling also compares favorably with experimental data from literature. The scaling relation can serve as a guiding principle for rational design of nanoemulsions.

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An Overview of Ultrasound-Assisted Food-Grade Nanoemulsions

Cited by 187 publications

References 132 publications

Ultrasound assisted preparation of emulsion of coconut oil in water: Understanding the effect of operating parameters and comparison of reactor designs

Ultrasound assisted preparation of emulsion of coconut oil in water: Understanding the effect of operating parameters and comparison of reactor designs

Fabrication of Food Grade Vitamin E Nanoemulsion by Low Energy Approach, Characterization and Its Application

Controlling and predicting droplet size of nanoemulsions: scaling relations with experimental validation

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