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

Calligaris, Sonia; Plazzotta, Stella; Valoppi, Fabio; Anese, Monica

doi:10.1016/j.foodres.2018.03.017

Cited by 37 publications

(16 citation statements)

References 31 publications

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“…The stability of emulsions is important parameters of the food products. High‐pressure and ultrasonic homogenization are most used to prepare food grade nano‐emulsions (Anwar et al., 2020; Calligaris et al., 2018; Li et al., 2017; Li & Xiang, 2019). In contrary, a better performance of ultrasound was observed in food and beverage industries (Li & Xiang, 2019), which depend to the composition of emulsion.…”

Section: Resultsmentioning

confidence: 99%

Establishment of a standardized dietary model for nanoparticles oral exposure studies

Jiang

Cao

et al. 2021

Food Science & Nutrition

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Food matrices could affect the physicochemical properties of nanoparticles (NPs) and define the biological effects of NPs via oral exposure compared with the pristine NPs. We established a standardized dietary model based on Chinese dietary reference intakes and Chinese dietary guidelines to mimic the exposure of NPs in real life and to evaluate further the biological effect and toxicity of NPs via oral exposure compared with current models. The standardized dietary model prepared from the primary emulsion was dried into powder using spray drying compared with commercial food powder and then was reconstituted compared with the fresh sample. The average particle size (295.59 nm), potential (−23.78 mV), viscosity (0.04 pa s), and colors (L*, a*, b* = 84.13, −0.116, 8.908) were measured and characterized of the fresh sample. The flowability (repose angle = 37.28° and slide angle = 36.75°), moisture (2.68%), colors (L*, a*, b* = 94.16, −0.27, 3.01), and bulk density (0.45 g/ml) were compared with commercial food powder. The size (310.75 nm), potential (−23.98 mV), and viscosity (0.04 pa s) of reconstituted model were similar to the fresh sample. Results demonstrated that the model was satisfy the characterizations of easy to fabrication, good stability, small particle size, narrow particle size distribution, strong practicability, and good reproducibility similar to most physiological food state and will be used to evaluate NPs’ safety.

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Section: Resultsmentioning

confidence: 99%

Establishment of a standardized dietary model for nanoparticles oral exposure studies

Jiang

Cao

et al. 2021

Food Science & Nutrition

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Section: Emulsification and Nanoemulsificationmentioning

confidence: 99%

“…During a single pass process, a progressive size reduction can be obtained by increasing the homogenization pressure. However, up to a certain pressure level, which depends on the plant design and emulsion formulation, particle size reduction is no longer expected [8,12,[25][26][27]. Multiple passes through the homogenization valve are eventually applied to further reduce not only the mean particle diameter but also the width of the particle size distribution, improving emulsion stability against coalescence [12,25,26].…”

Section: Emulsification and Nanoemulsificationmentioning

confidence: 99%

Potential Applications of High Pressure Homogenization in Winemaking: A Review

Comuzzo

Calligaris

2019

Beverages

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High pressure homogenization (HPH) is an emerging technology with several possible applications in the food sector, such as nanoemulsion preparation, microbial and enzymatic inactivation, cell disruption for the extraction of intracellular components, as well as modification of food biopolymer structures to steer their functionalities. All these effects are attributable to the intense mechanical stresses, such as cavitation and shear forces, suffered by the product during the passage through the homogenization valve. The exploitation of the disruptive forces delivered during HPH was also recently proposed for winemaking applications. In this review, after a general description of HPH and its main applications in food processing, the survey is extended to the use of this technology for the production of wine and fermented beverages, particularly focusing on the effects of HPH on the inactivation of wine microorganisms and the induction of yeast autolysis. Further enological applications of HPH technology, such as its use for the production of inactive dry yeast preparations, are also discussed.

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“…Awareness of nanoemulsions (NEs) has increased exponentially over the past decades due to their uniqueness in terms of physicochemical properties and the potential application as a delivery system for bioactive molecules [ 9 ]. Industries such as cosmetics, pharmaceuticals, food, etc., find NEs an attractive system due to their low amount of surfactant, higher stability, low viscosity, good appearance, and versatility in their formulation, as well as characteristics that are less toxic or irritating [ 10 ].…”

Section: Introductionmentioning

confidence: 99%

Optimisation of Stingless Bee Honey Nanoemulsions Using Response Surface Methodology

Rozman

Hashim

Maringgal³

et al. 2021

Foods

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Nanoemulsions (NEs) have been used in a wide range of products, such as those produced by the food, cosmetics, and pharmaceutical industries, due to their stability and long shelf life. In the present study, stingless bee honey (SBH) NEs were formulated using SBH, oleic acid, tween 80, glycerol, and double-distilled water. SBH NEs were prepared using a high-pressure homogeniser and were characterised by observing their stability and droplet size. Fourier Transform-Infrared (FTIR) analysis was used to observe the functional groups of the SBH NEs after being subjected to high-pressure homogenisation. Transmission Electron Microscopy (TEM) images were then used to confirm the particle size of the SBH NEs and to investigate their morphology. The effects of the independent variables (percentage of oleic acid, storage time, and storage temperature) on the response variables (particle size and polydispersity index) were investigated using the response surface methodology, along with a three-level factorial design. The results showed that the models developed via the response surface methodology were reliable, with a coefficient of determination (R2) of more than 0.90. The experimental validation indicated an error of less than 10% in the actual results compared to the predicted results. The FTIR analysis showed that SBH NEs have the same functional group as SBH. Observation through TEM indicated that the SBH NEs had a similar particle size, which was between 10 and 100 nm. Thus, this study shows that SBH NEs can be developed using a high-pressure homogeniser, which indicates a new direction for SBH by-products.

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

Cited by 37 publications

References 31 publications

Establishment of a standardized dietary model for nanoparticles oral exposure studies

Establishment of a standardized dietary model for nanoparticles oral exposure studies

Potential Applications of High Pressure Homogenization in Winemaking: A Review

Optimisation of Stingless Bee Honey Nanoemulsions Using Response Surface Methodology

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