Efficiency of a range of homogenisation technologies in the emulsification and stabilization of cream liqueurs

Heffernan, S.P.; Kelly, Alan L.; Mulvihill, Daniel M.; Lambrich, Uwe; Schuchmann, Heike P.

doi:10.1016/j.ifset.2011.07.010

Cited by 30 publications

(9 citation statements)

References 20 publications

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“…This behaviour is more pronounced for batch processing in comparison to continuous configurations, whereby there is a larger propensity for stagnant zones. Other emulsification technologies exhibit more uniform size distributions, often with minimal change in distribution width as a function of processing time, as demonstrated for valve-homogenisation and microfluidization approaches, in comparison to ultrasonic emulsification (Heffernan et al, 2011;Lee & Norton, 2013).…”

Section: Nanoemulsion Fabrication From Ultrasound and The Associated mentioning

confidence: 98%

“…Few studies have been conducted whereby industrial applicable ingredients are utilised, such as multi-component protein sources as the emulsifying agent. Kaltsa et al, (2013), Heffernan et al, (2011), O'Sullivan, Murray, et al, (2015 employed whey protein concentrate, sodium caseinate, milk protein isolate and pea protein isolate, respectively, as the emulsifying agent in oil-in-water emulsions. Submicron emulsion droplets have been prepared from these dairy proteins, whereby Kaltsa, et al, (2013) and Heffernan, et al, (2011) solely utilised batch processing, achieving ~600 and ~200 nm sized emulsion droplets, respectively.…”

Section: Nanoemulsion Fabrication From Ultrasound and The Associated mentioning

confidence: 99%

“…Kaltsa et al, (2013), Heffernan et al, (2011), O'Sullivan, Murray, et al, (2015 employed whey protein concentrate, sodium caseinate, milk protein isolate and pea protein isolate, respectively, as the emulsifying agent in oil-in-water emulsions. Submicron emulsion droplets have been prepared from these dairy proteins, whereby Kaltsa, et al, (2013) and Heffernan, et al, (2011) solely utilised batch processing, achieving ~600 and ~200 nm sized emulsion droplets, respectively. O 'Sullivan, Murray, et al, (2015) and O'Sullivan & Norton, (2016) comparatively assessed both batch and continuous configurations, highlighting the efficiency of continuous processing, as acoustic energy is utilised more efficiently in lower processing volumes associated with the chamber of the continuous configuration.…”

Section: Nanoemulsion Fabrication From Ultrasound and The Associated mentioning

confidence: 99%

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Applications of ultrasound for the functional modification of proteins and nanoemulsion formation: A review

et al. 2017

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This review surveys the most recent developments in low frequency, high power ultrasound for the functional modification of proteins derived from a number of food sources (e.g. dairy, animal, cereal, legume, tuber and fruit), and subsequently for the fabrication of nano-sized emulsion droplets. Aside from an overview of the fundamentals of ultrasound, including a cursory outline of ultrasonic cavitation, heat generation and acoustic energy determination via calorimetry, examples of ultrasound treatment for improvements in the dissolution, hydration, hydrophobicity, emulsifying and rheological performance of proteins are described. Ultrasound possesses the industrial capability to improve the functional properties of proteins, and this review emphasises the improvement to the surface active properties of proteins, which is attributed to decreases in protein aggregate size and increases in hydrophobicity, demonstrating increased molecular mobility. Finally, the utilisation of ultrasound for the fabrication of nanoemulsions is assessed with a particular focus on the intrinsic relationship between process configuration (i.e. batch or continuous), processing parameters (i.e. acoustic power and residence time) and emulsion formulation (i.e. emulsifier type and concentration). A better understanding of the effect of industrially relevant high molecular weight biopolymers (i.e. proteins) within ultrasonic emulsification processes would increase the utilisation of ultrasound as a fabrication technique for nano-sized emulsion droplets.

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Section: Nanoemulsion Fabrication From Ultrasound and The Associated mentioning

confidence: 98%

Section: Nanoemulsion Fabrication From Ultrasound and The Associated mentioning

confidence: 99%

Section: Nanoemulsion Fabrication From Ultrasound and The Associated mentioning

confidence: 99%

See 1 more Smart Citation

Applications of ultrasound for the functional modification of proteins and nanoemulsion formation: A review

et al. 2017

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“…proteins). The work of Kaltsa et al (2013) on whey protein and Heffernan et al (2011) on sodium caseinate show that the formation of submicron emulsions via batch ultrasonic emulsification is possible. No systematic investigations of process parameters or continuous methods using proteins as emulsifiers with ultrasound are currently available.…”

Section: Introductionmentioning

confidence: 99%

Comparison of batch and continuous ultrasonic emulsification processes

O’Sullivan

Murray

Flynn

et al. 2015

Journal of Food Engineering

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a b s t r a c tBatch and continuous ultrasonic emulsification processes on both lab and pilot scales were investigated using Tween 80 or milk protein isolate (MPI) as emulsifiers. The process parameters of processing volume, residence time and ultrasonic amplitude, as well as emulsion formulations, emulsifier type and concentration, were studied for the effect on emulsion droplet size. Emulsions prepared with ultrasound yielded submicron droplets, $200 nm, with Tween 80 and MPI, utilising all processing methodologies. Inverse power laws were obtained correlating emulsion droplet size with respect to energy density, highlighting the efficiency of the continuous over batch processing. This efficiency is ascribed to the smaller processing volumes, associated with continuous ultrasonic emulsification. Longer processing times were required for MPI to achieve submicron droplets (<200 nm) in comparison to Tween 80 as greater times are necessary for interfacial adsorption and surface stabilisation, shown by interfacial tension measurements.

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“…One of the advantages (Tadros 2009) presented in these emulsions is that they can be incorporated (Heffernan et al 2011) into water-based systems and beverages because the particle size is less than the wavelength of visible light (McClements 2011;Weiss et al 2009) and they can also be considered as a previous step for other processes like spray drying encapsulation (Cao-Hoang et al 2011;Tan and Nakajima 2005;Yuan et al 2008). Some approaches made in food industry using this technology include nanoemulsion formulation of several vitamins such as alpha-tocopherol (AT) to improve absorption and bioavailability of this compound (Cheong et al 2008;Gonnet et al 2010).…”

Section: Introductionmentioning

confidence: 99%

Food Nanoscience and Nanotechnology

Hernández‐Sánchez¹,

Fidel²,

Gutiérrez-Ĺopez³

2015

Food Engineering Series

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Springer's Food Engineering Series is essential to the Food Engineering profession, providing exceptional texts in areas that are necessary for the understanding and development of this constantly evolving discipline. The titles are primarily reference-oriented, targeted to a wide audience including food, mechanical, chemical, and electrical engineers, as well as food scientists and technologists working in the food industry, academia, regulatory industry, or in the design of food manufacturing plants or specialized equipment. This work is subject to copyright. All rights are reserved by the Publisher, whether the whole or part of the material is concerned, specifically the rights of translation, reprinting, reuse of illustrations, recitation, broadcasting, reproduction on microfilms or in any other physical way, and transmission or information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed. The use of general descriptive names, registered names, trademarks, service marks, etc. in this publication does not imply, even in the absence of a specific statement, that such names are exempt from the relevant protective laws and regulations and therefore free for general use. The publisher, the authors and the editors are safe to assume that the advice and information in this book are believed to be true and accurate at the date of publication. Neither the publisher nor the authors or the editors give a warranty, express or implied, with respect to the material contained herein or for any errors or omissions that may have been made. Printed on acid-free paper PrefaceFood nanoscience and nanotechnology are emergent disciplines that have grown enormously in the last years due to the attractive properties that a number of foodrelated materials have at the nanoscale. Understanding basic principles of such properties constitutes the basis for building a robust knowledge base for developing products with improved and novel characteristics.Understanding fundamentals of food nanotechnology represents a huge challenge for universities, industries and the public sector. The complex mechanisms involved in the research, development, production and legislation of food nanoproducts are studied under multi-and inter-disciplinary scopes. Bearing this in mind, this book was conceived.This book aims to contribute to basic and applied knowledge on these fields by presenting recent advances in selected topics of food nanoscience and nanotechnology, and is divided into a total of 17 chapters. The first chapter presents an overview to the field; the following chapter discusses general techniques for studying foodrelated nanomaterials, followed by six chapters on specific techniques for preparing food nanomaterials while the next contribution on dispersed systems illustrates this important and vast field. The book continues with three chapters on food nanocomposites, including those for packing purposes, and two chapters on advanced aspects of food nan...

show abstract

Efficiency of a range of homogenisation technologies in the emulsification and stabilization of cream liqueurs

Cited by 30 publications

References 20 publications

Applications of ultrasound for the functional modification of proteins and nanoemulsion formation: A review

Applications of ultrasound for the functional modification of proteins and nanoemulsion formation: A review

Comparison of batch and continuous ultrasonic emulsification processes

Food Nanoscience and Nanotechnology

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