Obtaining annatto seed oil miniemulsions by ultrasonication using aqueous extract from Brazilian ginseng roots as a biosurfactant

María, Rosa; Silva, Eric Keven; Santos, Diego T.; Petenate, Ademir José; Meireles, M. Angela A.

doi:10.1016/j.jfoodeng.2015.07.024

Cited by 25 publications

(11 citation statements)

References 38 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The effect of the factors interactions are also showed in Table 3, as well as the correlation coefficient of the model for viscosity, which was 99.9 %. As stated before in other studies (Jiao & Burgess, 2003;Walstra & van Vliet, 2008;Rosa et al, 2016), as the viscosity increases, the emulsions will present better stability. As it can be seen in Figure 2, viscosity values of the double emulsions can be achieved when W and t increases (homogenization process more severe), and with higher values of E1.…”

Section: Predictive Modelssupporting

confidence: 57%

Stability of Mexican Oregano Essential Oil Double Emulsions Obtained by Ultrasound Formulated With Whey Protein Concentrate and Tween 80

Peredo-Luna¹,

López‐Malo²,

Palou³

et al. 2016

JFR

View full text Add to dashboard Cite

Water-in-oil-in-water (W/O/W) emulsions have a great potential use for food applications because they can protect sensitive compounds, such as essential oils. The aim of this study was to determine the effect of ultrasonic homogenization parameters: intensity (42 or 54 µm) and time (5 or 7.5 min); and formulation: oil phase proportion (20 or 30%) and emulsifier concentration (0 or 0.3%); on the physical and stability properties of Mexican oregano essential oil (OEO) in double emulsions. The emulsions were made in a two-step process, primary emulsions (W/O) containing OEO in the oil phase and ascorbic acid solution in the water phase, were stabilized with lecithin; while secondary emulsions were stabilized with 6% (w/w) of whey protein concentrate (WPC) and with or without Tween 80 (T80). Creaming, viscosity and droplet size distribution were measured to determine the stability of the W/O/W emulsions; as well as other physical properties like density and pH. The prepared W/O/W emulsions had droplet sizes between 2.89(±0.589) µm and 4.123(±0.964) µm. The most stable emulsions, with no creaming developed after 25 days of storage, were the ones formulated with WPC with T80, and additionally, 30% of the primary emulsion. Besides, higher intensity and longer time of ultrasonic homogenization conditions applied enhances W/O/W stability. Empirical models were developed for viscosity and creaming properties of W/O/W emulsions, with 99.7% of correlation coefficients, finding optimum values for specific homogenization conditions and formulation. Further studies are suggested to evaluate OEO in W/O/W emulsions as controlled release systems in food.

show abstract

Section: Predictive Modelssupporting

confidence: 57%

Stability of Mexican Oregano Essential Oil Double Emulsions Obtained by Ultrasound Formulated With Whey Protein Concentrate and Tween 80

Peredo-Luna¹,

López‐Malo²,

Palou³

et al. 2016

JFR

View full text Add to dashboard Cite

show abstract

“…For this, an aliquot of emulsion was placed on the slide, covered with a cover slip, and examined with a 100× objective lens. [48,49] Creaming index…”

Section: Optical Microscopymentioning

confidence: 99%

Stability of lime essential oil emulsion prepared using biopolymers and ultrasound treatment

Campelo

Junqueira

Resende

et al. 2017

International Journal of Food Properties

View full text Add to dashboard Cite

The objective of this study was to investigate the kinetic stability of lime essential oil emulsion using gum arabic (GA) and whey protein isolate (WPI) biopolymers as emulsifiers and stabilizers. Different solid compositions were evaluated: GA, GA/WPI (1:1) and WPI, as well as oil concentration (5.0, 7.5 and 10% w/w). Emulsions were prepared using an ultrasonic homogenizer. Viscosity, oil droplet size, zeta potential, pH and conductivity were measured to predict the emulsion stability over a period of 4 h (estimated time until complete drying in microencapsulation processes). Emulsion rheological behaviour and microstructure were characterized. All emulsions were stable during the time period analysed, and no destabilization characteristic was observed. The pH, conductivity and viscosity showed no significant difference (p > 0.05) over the 4-h period. Emulsions with WPI showed higher zeta potential values, confirming the biopolymer electrosteric stabilization. The combination of wall materials (GA/WPI) and the oil concentration increased the average droplet size. The results of the apparent viscosity at shear rate of 100 s −1 confirmed the emulsions stability. These values did not change significantly considering the fresh emulsions and emulsions after 4 h of preparation. The emulsifying biopolymers showed to be excellent natural stabilizers for lime essential oil emulsions, highlighting the results using WPI.

show abstract

“…In a different study, another research group was capable of producing O/W emulsions by ultrasonication using a saponins-rich extract from ginseng roots (Rosa, Silva, Santos, Petenate, & Meireles, 2016). Based on these findings, saponins appear to be effective at formulating and stabilizing O/W emulsions for multiple applications.…”

mentioning

confidence: 99%

Formulation and stabilization of oil-in-water nanoemulsions using a saponins-rich extract from argan oil press-cake

et al. 2018

View full text Add to dashboard Cite

In this study, we formulated and stabilized oil-in-water nanoemulsions using a crude extract from argan press-cake as sole emulsifier. Various extracts from argan press-cake were prepared in order to select the most surface-active one(s) foreseeing emulsions preparation. Fifty percent (v/v) ethanolic extract reduced the interfacial tension to a minimum value at both MCT oil and soybean oil interfaces (12.7 and 10.5 mN m respectively). This extract was also effective at producing fine emulsions with small droplet sizes (d < 115 nm) and good physical stability using different oils such as soybean oil, MCT oil and fish oil and at conventional homogenization conditions (100 MPa for 4 passes). On the other hand, the emulsions were very sensitive to NaCl addition (≥25 mM) and to acidic pH (<3) indicating that the main stabilization mechanism is electrostatic, likely due to the presence of surface-active compounds with ionizable groups such as saponins.

show abstract

Obtaining annatto seed oil miniemulsions by ultrasonication using aqueous extract from Brazilian ginseng roots as a biosurfactant

Cited by 25 publications

References 38 publications

Stability of Mexican Oregano Essential Oil Double Emulsions Obtained by Ultrasound Formulated With Whey Protein Concentrate and Tween 80

Stability of Mexican Oregano Essential Oil Double Emulsions Obtained by Ultrasound Formulated With Whey Protein Concentrate and Tween 80

Stability of lime essential oil emulsion prepared using biopolymers and ultrasound treatment

Formulation and stabilization of oil-in-water nanoemulsions using a saponins-rich extract from argan oil press-cake

Contact Info

Product

Resources

About