Effect of high-pressure homogenization on stability of emulsions containing zein and pectin

Juttulapa, Maneerat; Piriyaprasarth, Suchada; Takeuchi, Hirofumi; Sriamornsak, Pornsak

doi:10.1016/j.ajps.2016.09.004

Cited by 81 publications

(39 citation statements)

References 21 publications

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“…Other differences include pressure range, type of microfluidizer, number of homogenization cycles and emulsion composition. In some studies, no detrimental effect of high-pressure homogenization (up to 150 MPa or greater) on particle size was found [ 44 , 45 , 46 , 47 ]. Wang et al [ 25 ] found no adverse effect of homogenization pressure on oil droplet size in W 1 /O/W 2 double emulsions in the range 5 to 65 MPa (first emulsification step, four passes) and 5 to 20 MPa (second step, three passes).…”

Section: Resultsmentioning

confidence: 99%

Coencapsulation of Polyphenols and Anthocyanins from Blueberry Pomace by Double Emulsion Stabilized by Whey Proteins: Effect of Homogenization Parameters

et al. 2018

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Blueberry pomace is a rich source of high-value bioactive polyphenols with presumed health benefits. Their incorporation into functional foods and health-related products benefits from coencapsulation and protection of polyphenol-rich extracts in suitable carriers. This study aimed to create a water-in-oil-in-water (W1/O/W2) double emulsion system suitable for the coencapsulation of total phenolics (TP) and anthocyanins (TA) from a polyphenol-rich extract of blueberry pomace (W1). The effect of critical physical parameters for preparing stable double emulsions, namely homogenization pressure, stirring speed and time, was investigated by measuring the hydrodynamic diameter, size dispersity and zeta potential of the oil droplets, and the encapsulation efficiency of TP and TA. The oil droplets were negatively charged (negative zeta potential values), which was related to the pH and composition of W2 (whey protein isolate solution) and suggests stabilization by the charged whey proteins. Increasing W1/O/W2 microfluidization pressure from 50 to 200 MPa or homogenization speed from 6000 to 12,000 rpm significantly increased droplet diameter and zeta potential and decreased TA and TP encapsulation efficiency. Increasing W1/O/W2 homogenization time from 15 to 20 min also increased droplet diameter and zeta potential and lowered TA encapsulation efficiency, while TP encapsulation did not vary significantly. In contrast, increasing W1/O homogenization time from 5 to 10 min at 10,000 rpm markedly increased TA encapsulation efficiency and reduced droplet diameter and zeta potential. High coencapsulation rates of blueberry polyphenols and anthocyanins around 80% or greater were achieved when the oil droplets were relatively small (mean diameter < 400 nm), with low dispersity (<0.25) and a high negative surface charge (−40 mV or less). These characteristics were obtained by homogenizing for 10 min at 10,000 rpm (W1/O), then 6000 rpm for 15 min, followed by microfluidization at 50 MPa.

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Section: Resultsmentioning

confidence: 99%

Coencapsulation of Polyphenols and Anthocyanins from Blueberry Pomace by Double Emulsion Stabilized by Whey Proteins: Effect of Homogenization Parameters

et al. 2018

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“…This turbulence would cause the break-up of the dispersed phase into the tiniest droplet size. 34 On the other hand, as increases the overhead stirring time, the droplet size of nanoemulsion containing aripiprazole tend to increase. Increasing the time of overhead stirring resulting large droplet size might be due to the coalescence and sedimentation.…”

Section: Mutual Effects Of Process Parametermentioning

confidence: 99%

<p>Optimization of Processing Parameters of Nanoemulsion Containing Aripiprazole Using Response Surface Methodology</p>

Samiun

Ashari

Salim

et al. 2020

IJN

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Background: Aripiprazole, which is a quinolinone derivative, has been widely used to treat schizophrenia, major depressive disorder, and bipolar disorder. Purpose: A Central Composite Rotatable Design (CCRD) of Response Surface Methodology (RSM) was used purposely to optimize process parameters conditions for formulating nanoemulsion containing aripiprazole using high emulsification methods. Methods: This design is used to investigate the influences of four independent variables (overhead stirring time (A), shear rate (B), shear time (C), and the cycle of high-pressure homogenizer (D)) on the response variable namely, a droplet size (Y) of nanoemulsion containing aripiprazole. Results: The optimum conditions suggested by the predicted model were: 120 min of overhead stirring time, 15 min of high shear homogenizer time, 4400 rpm of high shear homogenizer rate and 11 cycles of high-pressure homogenizer, giving a desirable droplet size of nanoemulsion containing aripiprazole of 64.52 nm for experimental value and 62.59 nm for predicted value. The analysis of variance (ANOVA) showed the quadratic polynomial fitted the experimental values with F-value (9.53), a low p-value (0.0003) and a nonsignificant lack of-fit. It proved that the models were adequate to predict the relevance response. The optimized formulation with a viscosity value of 3.72 mPa.s and pH value of 7.4 showed good osmolality value (297 mOsm/kg) and remained stable for three months in three different temperatures (4°C, 25°C, and 45°C). Conclusion: This proven that response surface methodology is an efficient tool to produce desirable droplet size of nanoemulsion containing aripiprazole for parenteral delivery application.

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“…The results revealed the relevance of the proposed approach in predicting the process of emulsification in microfluidizer. High‐pressure homogenization has been used to enhance the stability of emulsions containing zein and pectin (Juttulapa, Piriyaprasarth, Takeuchi, & Sriamornsak, ) and emulsions based on O/W pepper nanoemulsions (Galvão, Vicente, & Sobral, ) HPH was found to improve the stability of emulsions strong intermolecular complexes. Ramisetty, Pandit, and Gogate () also found enhanced effects of HC on oil–water emulsions.…”

Section: Application Of Hcmentioning

confidence: 99%

Hydrodynamic cavitation and its application in food and beverage industry: A review

Asaithambi

Singha

Dwivedi

et al. 2019

J Food Process Engineering

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Hydrodynamic cavitation (HC) is a process in which high energy is released in a flowing liquid upon bubble implosion due to decrease and subsequent increase in local pressure. While cavitation has been a serious problem in a hydraulic system, its energy can be harnessed for various physical and chemical processes. Food and beverage industries have been utilizing the principle of HC as a tool to homogenize, pasteurize, break, or mix food macromolecules. In this review article, the principle, design aspects, and different application of hydrodynamic cavitators in food and beverage processing are described in details. Advantages over acoustic cavitation, comparative studies, and future prospects of HC in food and beverage industries are also discussed. Practical ApplicationsIn this fast-developing world, food industries are thriving to adopt energy efficient advanced technologies. Hydrodynamic cavitators are popular in dairy research facilities and industries. Hydrodynamic cavitation has the advantages in lowering the capital cost, reducing production time, enhancing production efficiency, and food safety while preserving the quality of the food product. Hydrodynamic cavitators can be utilized for the purpose of extraction, emulsification, sterilization, and homogenization. Large-scale application of hydrodynamic cavitators is still not common and there is scope for its applications in different food and beverage industries.

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Effect of high-pressure homogenization on stability of emulsions containing zein and pectin

Cited by 81 publications

References 21 publications

Coencapsulation of Polyphenols and Anthocyanins from Blueberry Pomace by Double Emulsion Stabilized by Whey Proteins: Effect of Homogenization Parameters

Coencapsulation of Polyphenols and Anthocyanins from Blueberry Pomace by Double Emulsion Stabilized by Whey Proteins: Effect of Homogenization Parameters

<p>Optimization of Processing Parameters of Nanoemulsion Containing Aripiprazole Using Response Surface Methodology</p>

Hydrodynamic cavitation and its application in food and beverage industry: A review

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