Combined high-power ultrasound and high-pressure homogenization nanoemulsification: The effect of energy density, oil content and emulsifier type and content

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Calligaris , S , Plazzotta , S , Valoppi , F & Anese , M 2018 , ' Combined high-power ultrasound and high-pressure homogenization nanoemulsification: The effect of energy density, oil content and emulsifier type and content ' , Food Research International , vol. 107 , pp. 700-707 . https://doi.org/10.1016/j.foodres.2018.03.017

Title: Combined high-power ultrasound and high-pressure homogenization nanoemulsification: The effect of energy density, oil content and emulsifier type and content
Author: Calligaris, Sonia; Plazzotta, Stella; Valoppi, Fabio; Anese, Monica
Contributor: University of Helsinki, Department of Food and Nutrition
Date: 2018-05
Language: eng
Number of pages: 8
Belongs to series: Food Research International
ISSN: 0963-9969
URI: http://hdl.handle.net/10138/299853
Abstract: Combinations of ultrasound (US) and high-pressure homogenization (HPH) at low-medium energy densities were studied as alternative processes to individual US and HPH to produce Tween 80 and whey protein stabilized nanoemulsions, while reducing the energy input. To this aim, preliminary trials were performed to compare emulsification efficacy of single and combined HPH and US treatments delivering low-medium energy densities. Results highlighted the efficacy of US-HPH combined process in reducing the energy required to produce nanoemulsions stabilized with both Tween 80 and whey protein isolate. Subsequently, the effect of emulsifier content (1-3% w/w), oil amount (10-20% w/w) and energy density (47-175 MJ/m(3)) on emulsion mean particle diameter was evaluated by means of a central composite design. Particles of 140-190 nm were obtained by delivering 175 MJ/m(3) energy density at emulsions containing 3% (w/w) Tween 80 and 10% (w/w) oil. In the case of whey protein isolate stabilized emulsions, a reduced emulsifier amount (1% w/w) and intermediate energy density (120 MJ/m(3)) allowed a minimum droplet size around 220-250 nm to be achieved. Results showed that, in both cases, at least 50% of the energy density should be delivered by HPH to obtain the minimum particle diameter.
Subject: 416 Food Science
High-power ultrasound
High-pressure homogenization
Combined technologies
Energy reduction
Nanoemulsion
Food emulsifiers
Food emulsiflers
FORMULATION
FUNCTIONAL-PROPERTIES
WHEY PROTEINS
PRODUCT
FABRICATION
FOOD-GRADE NANOEMULSIONS
EMULSIONS
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