Developing curcumin nanoemulsions by high-intensity methods: Impact of ultrasonication and microfluidization parameters

Páez-Hernández, Gladys; Mondragón-Cortéz, Pedro; Espinosa‐Andrews, Hugo

doi:10.1016/j.lwt.2019.05.012

Cited by 70 publications

(19 citation statements)

References 41 publications

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“…Flow rate (FR) of slurry during ultrasonication was varied from 4 ml/s to 30 ml/s. Intensity was estimated by (P s -P i )/A, where P s is the power delivered to the sample (W), P i is the power delivered out of the sample at the same amplitude (W), and A is the surface area of the probe (cm 2 ) [26] , [27] .…”

Section: Methodsmentioning

confidence: 99%

Study of continuous flow ultrasonication to improve total phenolic content and antioxidant activity in sorghum flour and its comparison with batch ultrasonication

Lohani

Muthukumarappan

2021

Ultrasonics Sonochemistry

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Section: Methodsmentioning

confidence: 99%

Study of continuous flow ultrasonication to improve total phenolic content and antioxidant activity in sorghum flour and its comparison with batch ultrasonication

Lohani

Muthukumarappan

2021

Ultrasonics Sonochemistry

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“…Se usa frecuentemente los 20 KHz. A esta frecuencia se proporciona a la emulsión una energía cercana a 103-105 kJ.m -3 , que provoca vibración mecánica (Páez-Hernández et al, 2019). Al transferirse por medio de la emulsión estas ondas, se crea fenómenos de cavitación que provocan la ruptura de las gotas, ya sea por efecto del campo acústico o por el colapso asimétrico de la cavidad (Figura 3).…”

Section: Microfluidización Y Ultrasonicaciónunclassified

Recubrimiento Comestibles Para La Conservación De Frutas Y Verduras: Una Revisión

Espinoza-Montero

2020

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El uso de los recubrimientos comestibles como una técnica de conservación poscosecha para frutas y verduras, es considerada como segura y ecológica, la cual ofrece ventajas para la conservación y vida útil de los alimentos. El constante evolucionar de esta tecnología, permite obtener nuevos y mejores recubrimientos comestibles de origen natural, que permiten la incorporación a la matriz polimérica de compuestos antimicrobianos, antioxidantes y con potencial bioactivo. Los recubrimientos comestibles a base polisacáridos o proteínas, que incorporan en su formulación lípidos y plastificantes, sirve de barrera para intercambio gaseoso, protegen a los alimentos debido a sus propiedades mecánicas, reducen perdidas nutricionales y organolépticas, no alteran la composición físico-química y adicionan protección antimicrobiana. Este artículo revisa el uso y efecto de los principales polisacáridos, lípidos y proteínas usados para la elaboración de recubrimientos comestibles, y las nuevas innovaciones frente al avance al uso de la nanotecnología.

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“…The overprocessing of the OSA-starch emulsions produced a decreasing their stability during storage. Several physicochemical mechanisms have been proposed to understanding the emulsion overprocessing [23][24][25]: (1) a relatively slow rate of emulsifier absorption compared to the coalescence rate, (2) a relatively short residence time of droplets within the disruptive zone, (3) depletion of emulsifier, (4) loss of the emulsifier functionality to stabilize the new interfaces due to the considerable increase of the surface area or changes in the physicochemical properties of the emulsion.…”

Section: Microfluidizer Emulsions Productionmentioning

confidence: 99%

Oxidative Stability of Green Coffee Oil (Coffea arabica) Microencapsulated by Spray Drying

et al. 2019

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In the search for oils of commercial interest that serve as new sources for the generation of cosmetic, pharmaceutical, or nutraceutical products, the green coffee beans oil (Coffea arabica L.) was studied. This research aimed to evaluate the oxidative stability of microencapsulated green coffee oil (Coffea arabica) by spray drying. The green coffee oil emulsions were produced by microfluidization using mesquite gum and octenyl succinic anhydride modified starches (OSA-starch) as wall-material. The particle size, polydispersity, and zeta potential on the microfluidized emulsions were optimized. The results showed that microfluidization had positive effects on the reduction of the emulsion droplets and the zeta potential, developing stable emulsions for both polymers. Then, the optimal microfluidization conditions were used to evaluate the impact of the spray drying conditions on the microencapsulation efficiency, morphology, and oxidation stability of the green coffee oil microcapsules under accelerated storage conditions (32% relative humidity (RH) at 25 °C). The microencapsulation efficiency was approximately 98% for both wall-materials. The morphology of the microcapsules showed spherical shapes and polydisperse sizes, a typical characteristic of spray-dried powders. The oxidative stability of the microcapsules was lower than the bulk green coffee oil (87.39 meq of O2/kg of oil), reaching values of 60.83 meq of O2/kg of oil for mesquite gum and 70.67 meq of O2/kg of oil for OSA-starch. The microcapsules produced have good potential for the development of nutraceutical foods or cosmetic formulations with adequate stability.

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Developing curcumin nanoemulsions by high-intensity methods: Impact of ultrasonication and microfluidization parameters

Cited by 70 publications

References 41 publications

Study of continuous flow ultrasonication to improve total phenolic content and antioxidant activity in sorghum flour and its comparison with batch ultrasonication

Study of continuous flow ultrasonication to improve total phenolic content and antioxidant activity in sorghum flour and its comparison with batch ultrasonication

Recubrimiento Comestibles Para La Conservación De Frutas Y Verduras: Una Revisión

Oxidative Stability of Green Coffee Oil (Coffea arabica) Microencapsulated by Spray Drying

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