Characteristics of submicron emulsions prepared by ultra-high pressure homogenisation: Effect of chilled or frozen storage

Cortés-Muñoz, Marianela; Chevalier-Lucia, Dominique; Dumay, Eliane

doi:10.1016/j.foodhyd.2008.07.023

Cited by 139 publications

(73 citation statements)

References 53 publications

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“…The obtained results for UHPH emulsions are in agreement with the results found by Cortés-Muñoz et al [19]. These researchers observed a slight creaming effect in emulsions with 15% (w/w) of oil, in comparison to those containing 30% and 45%, and treated at 100-150 MPa.…”

Section: Stability Of Emulsions To Creamingsupporting

confidence: 91%

“…An increase of oil concentration to 50% resulted in a large increase in the K value, especially in emulsions treated at 200 MPa, and the flow index was altered to a high degree of pseudo-plasticity. Similar trends in the rheological characteristics have been reported [20] for emulsions prepared using UHPH and the same emulsifier (1.5% whey proteins) with oil contents varying between 10% and 50% and [19] using 4% whey proteins and 15%-45% oil. In a study by Bellaltaa et al [39], WPI emulsions sonicated at a nominal power level of 100 W for 180 s and containing 50%-55% oil showed Newtonian behaviour, but a further increase in the oil content to 60% changed the rheological behaviour to shear-thinning.…”

Section: Pressure (Mpa)supporting

confidence: 80%

“…The results of the present study are in agreement with the results that have been reported for emulsions containing different oil concentrations with whey proteins as emulsifiers. Cortés-Muñoz et al [19] studied the submicron emulsion characteristics using 15%-45% of oil and pressures up to 300 MPa. They reported that the best droplet breakdown was achieved when the pressure used was less than 225 MPa with 30% of oil.…”

Section: Droplet Size Distributionmentioning

confidence: 99%

“…Few data are available concerning the combined effects of varying dynamic high-pressure treatments and the oil volume fraction on emulsion rheology and physical stability. Cortés-Muñoz et al [19] studied oil concentrations of 15%, 30% and 45% and pressures up to 300 MPa in O/W emulsions stabilized by whey protein isolate (4%), reporting that optimal droplet breakdown was observed for emulsions with 30% of oil (w/w) treated with homogenization pressures ≥200 MPa. Floury et al [20] reported that increasing oil concentration resulted in a larger mean droplet diameter at constant homogenizing conditions due to the limitation of the emulsifier.…”

Section: Introductionmentioning

confidence: 99%

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Characterization of Whey Protein Oil-In-Water Emulsions with Different Oil Concentrations Stabilized by Ultra-High Pressure Homogenization

et al. 2017

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Abstract:In this study, the effect of ultra-high-pressure homogenization (UHPH: 100 or 200 MPa at 25 • C), in comparison to colloid mill (CM: 5000 rpm at 20 • C) and conventional homogenization (CH: 15 MPa at 60 • C), on the stability of oil-in-water emulsions with different oil concentrations (10, 30 or 50 g/100 g) emulsified by whey protein isolate (4 g/100 g) was investigated. Emulsions were characterized for their microstructure, rheological properties, surface protein concentration (SPC), stability to creaming and oxidative stability under light (2000 lux/m 2 ). UHPH produced emulsions containing lipid droplets in the sub-micron range (100-200 nm) and with low protein concentrations on droplet surfaces. Droplet size (d3.2, µm) was increased in CH and UHPH emulsions by increasing the oil concentration. CM emulsions exhibited Newtonian flow behaviour at all oil concentrations studied; however, the rheological behaviour of CH and UHPH emulsions varied from Newtonian flow (n ≈ 1) to shear-thinning (n < 1) and thixotropic behaviour in emulsions containing 50% oil. This was confirmed by the non-significant differences in the d4.3 (µm) value between the top and bottom of emulsions in tubes left at room temperature for nine days and also by a low migration velocity measured with a Turbiscan LAB instrument. UHPH emulsions showed significantly lower oxidation rates during 10 days storage in comparison to CM and CH emulsions as confirmed by hydroperoxides and thiobarbituric acid-reactive substances (TBARS). UHPH emulsions treated at 100 MPa were less oxidized than those treated at 200 MPa. The results from this study suggest that UHPH treatment generates emulsions that have a higher stability to creaming and lipid oxidation compared to colloid mill and conventional treatments.

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Section: Stability Of Emulsions To Creamingsupporting

confidence: 91%

Section: Pressure (Mpa)supporting

confidence: 80%

Section: Droplet Size Distributionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Characterization of Whey Protein Oil-In-Water Emulsions with Different Oil Concentrations Stabilized by Ultra-High Pressure Homogenization

et al. 2017

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“…Submicron emulsions can be defined as systems of at least two nearly immiscible fluids dispersed one into another, forming droplets with a diameter < 1 micrometer (Cortés-Muñoz et al, 2009). Submicron emulsions are gaining increasing importance as vehicles for the delivery of hydrophobic drugs, both intravenously (Levya and Benita, 1989) and orally (Myers and Stella, 1992).…”

Section: )mentioning

confidence: 99%

In Vitro Gastrointestinal Digestibility of Soybean Oil-in-Water Emulsion Droplets Stabilized by Polyglycerol Esters of Fatty Acid

Wang

Neves

Yin

et al. 2012

FSTR

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The objective of this work was to investigate the influence of polyglycerol esters of monolaurate on the properties of soybean oil-in-water submicron emulsions, with dispersed phase of 1 wt% to 10 wt% soybean oil, passing through an in vitro digestion model. The addition of pancreatic lipase to the emulsions, either alone or in combination with bile extract, led to increases in mean droplet diameter and ζ-potential absolute values. The stability of the submicron emulsions against droplet flocculation and coalescence during gastrointestinal passage was strongly dependent on emulsifier type. The total amount of free fatty acids by the end of the digestion period was fairly similar, regardless of the type emulsifier used. When the dispersed phase concentrations decreased from 10 wt% to 1 wt%, the conversion to free fatty acids ranged from 36.2% to 91.5%.

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Solid Lipid Nanoparticles for Drug Delivery

Joseph¹,

Bunjes²

2013

Drug Delivery Strategies for Poorly Water‐Soluble Drugs

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Characteristics of submicron emulsions prepared by ultra-high pressure homogenisation: Effect of chilled or frozen storage

Cited by 139 publications

References 53 publications

Characterization of Whey Protein Oil-In-Water Emulsions with Different Oil Concentrations Stabilized by Ultra-High Pressure Homogenization

Characterization of Whey Protein Oil-In-Water Emulsions with Different Oil Concentrations Stabilized by Ultra-High Pressure Homogenization

In Vitro Gastrointestinal Digestibility of Soybean Oil-in-Water Emulsion Droplets Stabilized by Polyglycerol Esters of Fatty Acid

Solid Lipid Nanoparticles for Drug Delivery

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