The Chemical Effects of High Frequency Sound Waves Ii. A Study of Emulsifying Action

Richards, William T.

doi:10.1021/ja01381a013

Cited by 51 publications

(18 citation statements)

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“…The use of low frequency ultrasound for emulsion formation is well established, at least on a laboratory scale (Richards, 1929;Abismail, Canselier, Wilhem, Delmas & Gourdon, 1999) However, most work to date has focused on the preparation of synthetic emulsions, for example for the paint industry or in the preparation of polymeric nanoparticles. The development of such techniques for the food industry is a much more recent phenomenon (Freitas, Hielscher, Merkle & Gander, 2006;Jafari, He & Bhandari, 2006).…”

Section: Introductionmentioning

confidence: 99%

The use of ultrasonics for nanoemulsion preparation

Kentish

Wooster

Ashokkumar

et al. 2008

Innovative Food Science & Emerging Technologies

561

232

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Oil-in-water emulsions are an important vehicles for the delivery of hydrophobic bioactive compounds into a range of food products. The preparation of very fine emulsions is of increasing interest to the beverage industry, as novel ingredients can be added with negligible impact to solution clarity. In the present study, both a batch and focused flow-through ultrasonic cell were utilized for emulsification with ultrasonic power generation at 20-24 kHz. Emulsions with a mean droplet size as low as 135 ± 5 nm were achieved using a mixture of flaxseed oil and water in the presence of Tween 40 surfactant. Results are comparable to those for emulsions prepared with a microfluidizer operated at 100 MPa. The key to efficient ultrasonic emulsification is to determine an optimum ultrasonic energy intensity input for these systems, as excess energy input may lead to an increase in droplet size.Industrial relevance: The preparation of oil-in-water emulsions is a common feature of food processing operations. The use of ultrasound for this purpose can be competitive or even superior in terms of droplet size and energy efficiency when compared to classical rotorstator dispersion. It may also be more practicable with respect to production cost, equipment contamination and aseptic processing than a microfluidisation approach. The present paper shows that ultrasound can be effective in producing nanoemulsions for use in a range of food ingredients.

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Section: Introductionmentioning

confidence: 99%

The use of ultrasonics for nanoemulsion preparation

Kentish

Wooster

Ashokkumar

et al. 2008

Innovative Food Science & Emerging Technologies

561

232

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“…A number of mechanical processes are employed to produce emulsions, among them stirring, toothed disc dispersing (often referred to as homogenising or rotor-stator dispersing), colloid milling and high-pressure homogenisation [1]. Ultrasonic emulsification has been studied for many decades [2,3] and gathered increasing interest recently [4][5][6]. Studies comparing ultrasonic emulsification with rotor-stator dispersing [6,7] found ultrasound to be competitive or even superior in terms of droplet size and energetic efficiency.…”

Section: Introductionmentioning

confidence: 99%

Continuous contact- and contamination-free ultrasonic emulsification—a useful tool for pharmaceutical development and production

Freitas

Hielscher²,

Merkle

et al. 2006

Ultrasonics Sonochemistry

145

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A novel concept was developed here for the continuous, contact- and contamination-free treatment of fluid mixtures with ultrasound. It is based on exciting a steel jacket with an ultrasonic transducer, which transmitted the sound waves via pressurised water to a glass tube installed inside the jacket. Thus, no metallic particles can be emitted into the sonicated fluid, which is a common problem when a sonotrode and a fluid are in direct contact. Moreover, contamination of the fluid from the environment can be avoided, making the novel ultrasonic flow-through cell highly suitable for aseptic production of pharmaceutical preparations. As a model system, vegetable oil-in-water emulsions, fed into the cell as coarse pre-emulsions, were studied. The mean droplet diameter was decreased by two orders of magnitude yielding Sauter diameters of 0.5 microm and below with good repeatability. Increasing the residence time in the ultrasonic field and the sonication power both decreased the emulsion mean diameter. Furthermore, the ultrasonic flow-through cell was found to be well suited for the production of nanoparticles of biodegradable polymers by the emulsion-solvent extraction/ evaporation method. Here, perfectly spherical particles of a volume mean diameter of less than 0.5 microm could be prepared. In conclusion, this novel technology offers a pharmaceutically interesting platform for nanodroplet and nanoparticle production and is well suited for aseptic continuous processing.

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“…The application of ultrasonic waves for the dispersion of coherent solid materials dates back to the classical work of Richards (2) in 1929. He reported unsuccessful attempts to disperse such solids as glass and quartz in liquids.…”

Section: Dispersionmentioning

confidence: 99%

Some pharmaceutical applications of ultrasonics

Skauen

1967

Journal of Pharmaceutical Sciences

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The Chemical Effects of High Frequency Sound Waves Ii. A Study of Emulsifying Action

Cited by 51 publications

References 0 publications

The use of ultrasonics for nanoemulsion preparation

The use of ultrasonics for nanoemulsion preparation

Continuous contact- and contamination-free ultrasonic emulsification—a useful tool for pharmaceutical development and production

Some pharmaceutical applications of ultrasonics

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