Estimation of the distribution of droplet size, interfacial area and volume in emulsions

Jurado, E.; Bravo, Vicente; Camacho, F.; Vicaria, José M.; Fernández-Arteaga, Alejandro

doi:10.1016/j.colsurfa.2006.08.037

Cited by 37 publications

(21 citation statements)

References 18 publications

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“…It is known that the droplet size distribution influences the properties of the emulsion in aspects such as rate of destabilization processes, long-term stability, resistance to creaming, texture and optical appearance, viscosity, physiological efficiency in emulsions destined to controlled delivery of compounds, and chemical reactivity (Jurado et al, 2007). Risch (1988) and Soottitantawat et al (2003) observed that the droplet size is an important parameter in the retention of encapsulated citric aromas.…”

Section: Emulsions Characterizationmentioning

confidence: 99%

Encapsulation of citral in formulations containing sucrose or trehalose: Emulsions properties and stability

Sosa

Schebor

Pérez

2014

Food and Bioproducts Processing

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The performance of formulations for citral encapsulation by spray drying was assessed. Focus was put on the emulsions properties and stability. Formulations contained sucrose or trehalose with or without maltodextrin and a modified starch as emulsifier. Viscosity, molecular mobility, microstructure, droplet size distribution, and stability were analyzed before and after spray-drying. Instability processes operated in the emulsions bulk, being flocculation the main one. Droplet size and viscosity influenced the emulsions stability. An increase in viscosity attained by the addition of MD delayed the global destabilization processes. Emulsion properties and stability were similar between the formulations containing sucrose or trehalose. Also, there were no differences regarding aroma retention or sensorial perception of citral. The mixture of maltodextrin and trehalose presented higher T g values allowing to maintain the glassy state of the powder in broader temperature and relative humidity conditions. Trehalose presented a promising performance as an ingredient in the carrier formulation to encapsulate citric flavors.

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Section: Emulsions Characterizationmentioning

confidence: 99%

Encapsulation of citral in formulations containing sucrose or trehalose: Emulsions properties and stability

Sosa

Schebor

Pérez

2014

Food and Bioproducts Processing

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“…The stability and viscosity, texture, and chemical activity of an emulsion significantly depend on its droplet size and distribution [36,37,38,39]. The use of an appropriate emulsifier depends on its effects on the droplet size and distribution of the emulsion [40].…”

Section: Resultsmentioning

confidence: 99%

Implications of Partial Conjugation of Whey Protein Isolate to Durian Seed Gum through Maillard Reactions: Foaming Properties, Water Holding Capacity and Interfacial Activity

et al. 2013

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This paper deals with the conjugation of durian seed gum (DSG) with whey protein isolate (WPI) through Maillard reactions. Subsequently, the functional properties of durian seed gum in the non-conjugated (control sample) and conjugated forms were compared with several commercial gums (i.e., Arabic gum, sodium alginate, kappa carrageenan, guar gum, and pectin). The current study revealed that the conjugation of durian seed gum with whey protein isolate significantly (p < 0.05) improved its foaming properties. In this study, the conjugated durian seed gum produced the most stable foam among all samples. On the other hand, the emulsion stabilized with the conjugated durian seed gum also showed more uniform particles with a larger specific surface area than the emulsion containing the non-conjugated durian seed gum. The conjugated durian seed gum showed significant different foaming properties, specific surface area, particle uniformity and water holding capacity (WHC) as compared to the target polysaccharide gums. The conjugated durian seed gum showed more similar functional properties to Arabic gum rather than other studied gums.

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“…The droplet size and distribution in the emulsion feeding to the spray dryer is known as an important factor in the microencapsulation. Droplets can influence the rate of stability, creaming, rheology, functional characteristic in emulsions, and chemical reactivity (Jurado et al, 2007).…”

Section: Micro-structurementioning

confidence: 99%

Improving the stability of phycocyanin by spray dried microencapsulation

İlter

Koç

Demirel

et al. 2021

J. Food Process. Preserv.

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Estimation of the distribution of droplet size, interfacial area and volume in emulsions

Cited by 37 publications

References 18 publications

Encapsulation of citral in formulations containing sucrose or trehalose: Emulsions properties and stability

Encapsulation of citral in formulations containing sucrose or trehalose: Emulsions properties and stability

Implications of Partial Conjugation of Whey Protein Isolate to Durian Seed Gum through Maillard Reactions: Foaming Properties, Water Holding Capacity and Interfacial Activity

Improving the stability of phycocyanin by spray dried microencapsulation

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