Impact of Operating Parameters on the Production of Nanoemulsions Using a High-Pressure Homogenizer with Flow Pattern and Back Pressure Control

Abstract

The main objective of this study was to establish the relative importance of the main operating parameters impacting the formation of food-grade oil-in-water nanoemulsions by high-pressure homogenization. The goal of this unit operation was to create uniform and stable emulsified products with small mean particle diameters and narrow polydispersity indices. In this study, we examined the performance of a new commercial high-pressure valve homogenizer, which has several features that provide good control over the particle size distribution of nanoemulsions, including variable homogenization pressures (up to 45,000 psi), nozzle dimensions (0.13/0.22 mm), flow patterns (parallel/reverse), and back pressures. The impact of homogenization pressure, number of passes, flow pattern, nozzle dimensions, back pressure, oil concentration, emulsifier concentration, and emulsifier type on the particle size distribution of corn oil-in-water emulsions was systematically examined. The droplet size decreased with increasing homogenization pressure, number of passes, back pressure, and emulsifier-to-oil ratio. Moreover, it was slightly smaller when a reverse rather than parallel flow profile was used. The emulsifying performance of plant, animal, and synthetic emulsifiers was compared because there is increasing interest in replacing animal and synthetic emulsifiers with plant-based ones in the food industry. Under fixed homogenization conditions, the mean particle diameter decreased in the following order: gum arabic (0.66 µm) > soy protein (0.18 µm) > whey protein (0.14 µm) ≈ Tween 20 (0.14 µm). The information reported in this study is useful for the optimization of the production of food-grade nanoemulsions using high-pressure homogenization.

Curcumin: Overview of Extraction Methods, Health Benefits, and Encapsulation and Delivery Using Microemulsions and Nanoemulsions

“…However, the combination of Tweens with Span 80 resulted in the formation of nanoemulsions characterized by droplet sizes exceeding 200 nm [222]. Kim The process of homogenization under high pressure occurs inside a homogenizer, which is best suited for fluids possessing low to intermediate viscosities [224]. Prior to homogenization, a preliminary mixture comprising oil, water, surfactant, and/or cosurfactant is generated [224,225].…”

“…Kim The process of homogenization under high pressure occurs inside a homogenizer, which is best suited for fluids possessing low to intermediate viscosities [224]. Prior to homogenization, a preliminary mixture comprising oil, water, surfactant, and/or cosurfactant is generated [224,225]. The initial rough mixture is inserted into the homogenizer and subsequently propelled through various nozzles of varying diameters with the aid of a piston.…”

“…The initial rough mixture is inserted into the homogenizer and subsequently propelled through various nozzles of varying diameters with the aid of a piston. The fragmentation of large droplets into smaller ones is caused by shear forces, turbulence, and cavitation [224]. The final product is dependent on various factors, including the diameter of the nozzle, the viscosity of the emulsion, the number of passes, and the homogenizing pressure [226].…”

Ginger Oil Nanoemulsion Formulation Augments Its Antiproliferative Effect in Ehrlich Solid Tumor Model

“…The dependent and independent formulation variables and their levels according to 3ˆ2 factorial design. A total of nine ginger oil nanoemulsions (O/W) were synthesized using the highpressure homogenization process [35]. The accurate quantities of surfactant and cosurfactant were dissolved in a precise volume of water within a small beaker.…”