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

Campelo, Pedro Henrique; Junqueira, Luciana Affonso; Resende, Jaime Vilela de; Domingues, Rosana Zacarias; Fernandes, Regiane Victória de Barros; Botrel, Diego Alvarenga; Borges, Soraia Vilela

doi:10.1080/10942912.2017.1303707

Cited by 73 publications

(37 citation statements)

References 67 publications

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“…In some studies about the application of US in grape (Aadil et al, ) and apple juice (Abid et al, ), the authors also did not observe any significant variation of the pH with increased US application time. Also, in lime oil emulsions with GA (Campelo et al, ), no significant variation of the pH values with variation of the GA concentration was observed.…”

Section: Resultsmentioning

confidence: 92%

Ultrasound‐assisted homogenization and gum Arabic combined to physicochemical quality of cupuaçu juice

Silva

Gomes

Castro

et al. 2019

J Food Process Preserv

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The influence of ultrasound (US)‐assisted homogenization and gum Arabic (GA) on the colloidal stability of cupuaçu juice has been studied. The experimental design was a complete factorial with two levels for US (750 and 1,000 J/cm3) and GA (0.5 and 1% w/w). The increase in energy density and GA concentration increased the viscosity of the juice, reducing its sedimentation. Increased energy density occurs to increased bioavailability of vitamin C in cupuaçu juice serum. The two levels of energy density of US were effective in the denaturation of the polyphenol oxidase and peroxidase enzymes. The use of US and GA may be a good alternative for the food industry to maintain the physicochemical properties of cupuaçu juice during storage. Practical applications Cupuaçu is a fruit with great economic importance for the region of the Amazon Rainforest. Due to their physical characteristics, the juices present a rapid phase separation and it can compromise their processing and sensorial acceptance. The use of the ultrasonic homogenization process and the addition of natural hydrocolloids (GA) can improve the physical juice quality because the US reduces the particles size and the hydrocolloid increases the viscosity of the serum, reducing the separation of the phases of the juice. Also, the study is interesting due to the use of nonthermal technologies and natural additives, maintaining the nutritional juices quality.

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Section: Resultsmentioning

confidence: 92%

Ultrasound‐assisted homogenization and gum Arabic combined to physicochemical quality of cupuaçu juice

Silva

Gomes

Castro

et al. 2019

J Food Process Preserv

Self Cite

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“…The PDI value was correlated to the spread of the particle size distribution and its values goes from 0 to 1. When the PDI value was close to 0, the physical stability of the emulsion was ensured, and was represented by a narrow size distribution [37][38][39]. Generally, values below 0.3 result in uniformity among the particle size distribution and good physical stability [26,40].…”

Section: Emulsion Characterizationmentioning

confidence: 99%

“…Moreover, some studies revealed that the use of MD with a high dextrose equivalent (DE), as in this case (DE20), might contribute to increasing the sample hygroscopicity due to a great number of ramifications with hydrophilic groups. Thus, considering an average environmental relative humidity of 33%, samples may easily absorb moisture from the ambient air during powder handling after spray drying [38,[54][55][56]. Therefore, the handling and storage of the powder are crucial processes that must be carefully carried out to avoid the humidity uptake.…”

Section: Moisture Contentmentioning

confidence: 99%

“…The moisture content was assessed according to Association of Official Agricultural Chemists (AOAC) (2000) [38] by gravimetric measurements into a drying oven with forced air circulation (Wiseven Daihan WOF-105, Seoul, Korea) at 105 • C until constant mass (30 h). The results were calculated as a dry weight basis (%db, g water/100 g dried sample) in triplicates.…”

Section: Moisture Contentmentioning

confidence: 99%

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Encapsulation of Vitamins A and E as Spray-Dried Additives for the Feed Industry

Mujica

Cháfer

Barra³

et al. 2020

Molecules

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Encapsulated fat-soluble powders containing vitamin A (VA) and E (VE) were prepared as a feasible additive for extruded feed products. The effect of the encapsulating agents (Capsul-CAP®, sodium caseinate-SC) in combination with Tween 80 (TW) as an emulsifier and maltodextrin (MD) as a wall material on the physicochemical properties of emulsions and powders was evaluated. First, nanoemulsions containing MD:CAP:TW:VA/VE and MD:SC:TW:VA/VE were prepared and characterized. Then, powders were obtained by means of spray-drying and analyzed in terms of the product yield, encapsulation efficiency, moisture content, porosity, surface morphology, chemical structure, and thermal properties and thermo-oxidative/thermal stability. Results showed that although nanoemulsions were obtained for all the compositions, homogeneous microcapsules were found after the drying process. High product yield and encapsulation efficiency were obtained, and the presence of the vitamins was corroborated. The characteristics of the powders were mainly influenced by the encapsulating agent used and also by the type of vitamin. In general, the microcapsules remained thermally stable up to 170 °C and, therefore, the proposed encapsulation systems for vitamins A and E were suitable for the preparation of additives for the feed manufacturing through the extrusion process.

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“…Several studies have been conducted to determine the effect of ultrasonic homogenization on the physical properties of the emulsion with various types of vegetable oil such as olive oil (Kaltsa, Gatsi, Yanniotis, & Mandala, 2014), lime essential oil (Campelo et al, 2017), orange peel essential oil (Hashtjin & Abbasi, 2015), palm oil (Consoli et al, 2017), rapeseed oil (O'sullivan, Murray, Flynn, & Norton, 2015), sunflower oil (Leong et al, 2009) including coconut milk (Du Le, 2015;Iswarin & Permadi, 2012;Jena & Das, 2006). An extensive study on the effect of SC concentration and other types of emulsifiers on the stability of coconut milk was conducted by Tangsuphoom and Coupland (2008).…”

Section: Introductionmentioning

confidence: 99%

Effect of sodium caseinate concentration and sonication amplitude on the stability and physical characteristics of homogenized coconut milk

Abdullah

Taip

Kamal

et al. 2018

J Food Process Preserv

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The ultrasonic homogenization of coconut milk with added sodium caseinate (SC) was carried out to reduce the fat globules size and stabilize the emulsion. The coconut milk was mixed with SC at different concentrations from 0.5% to 2% w/w. The sonication was conducted at different sonication amplitudes (60%, 80% and 100%). The primary and effective droplet size, viscosity, homogenization efficiency and free fat content of the homogenized emulsion were characterized. Ultrasonic homogenization significantly reduced the average particle size to lower than half of its original size and reached to sub‐micron range size. Increasing the SC concentration positively reduced both the creaming index and free fat content without significant change in apparent viscosity. In this study, the changes in the physical characteristics of the emulsion were more affected by the SC concentration than the amplitude setting percentage. Nevertheless, both parameters were important in the formation of submicron‐sized droplets. Practical applications Coconut milk is highly unstable and vulnerable to oxidation. Due to its low stability, it can easily separate into two phases. Instability of the emulsion leads to the instability of the spray‐dried product. The homogenization of coconut milk fat with emulsifiers is widely conducted to increase the emulsion stability. The homogenization process will reduce the fat globules size while the emulsifier will lower the interfacial tension between the oil and water phases. However, sufficient power and amount of emulsifier are required in order to achieve high stability of the emulsion. The effects of the sonication amplitude and SC concentration on the stability of the coconut milk were investigated. The detailed knowledge obtained from this study on the optimum sonication amplitude and SC concentration can be utilized to improve the emulsion stability while taking food safety into consideration. Additionally, the physical characteristics of the emulsion are also determined, and results are found to be promising for the production of high stability emulsions.

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

Cited by 73 publications

References 67 publications

Ultrasound‐assisted homogenization and gum Arabic combined to physicochemical quality of cupuaçu juice

Ultrasound‐assisted homogenization and gum Arabic combined to physicochemical quality of cupuaçu juice

Encapsulation of Vitamins A and E as Spray-Dried Additives for the Feed Industry

Effect of sodium caseinate concentration and sonication amplitude on the stability and physical characteristics of homogenized coconut milk

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