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Formation of concentrated triglyceride nanoemulsions and nanogels: natural emulsifiers and high power ultrasound

The fabrication of concentrated nanoemulsions provides potential advantages such as loading capacity enhancement, storage and transportation costs reduction, and creation of novel textures. The current study investigated the capability of high power ultrasound on nanoemulsification of high concentra...

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Detalles Bibliográficos
Autores principales: Nejatian, Mohammad, Abbasi, Soleiman
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Royal Society of Chemistry 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9071143/
https://www.ncbi.nlm.nih.gov/pubmed/35529609
http://dx.doi.org/10.1039/c9ra04761a
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author Nejatian, Mohammad
Abbasi, Soleiman
author_facet Nejatian, Mohammad
Abbasi, Soleiman
author_sort Nejatian, Mohammad
collection PubMed
description The fabrication of concentrated nanoemulsions provides potential advantages such as loading capacity enhancement, storage and transportation costs reduction, and creation of novel textures. The current study investigated the capability of high power ultrasound on nanoemulsification of high concentration triglyceride using various natural emulsifiers (saponin, whey protein isolate, lecithin and sucrose monopalmitate). The impact of the emulsifier concentration (up to 6 wt%), oil content (up to 60 wt%) and exposure to sonication (up to 33 min) on the droplet size distribution, physical stability and rheological properties were evaluated. Regarding the dilute nanoemulsion (10 wt% oil), droplet size was inversely correlated with the concentration of emulsifiers, however only by using saponin (2 wt%) the droplet size was in nano range (d < 200 nm). The concentrated nanoemulsions (20–50 wt%) were also fabricated under sonication (15 min at saponin-to-oil ratio 2 : 10 w/w%). They also presented shear-thinning behavior with relatively low consistency coefficients. Surprisingly, the one with 60 wt% oil was easily converted to viscoelastic gel upon 3 min sonication. Owing to such characteristics, they could have potential applicability in formulation of soft foods, creams, sauces, salad dressings, pastes, lotions, cosmetics and pharmaceuticals.
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spelling pubmed-90711432022-05-06 Formation of concentrated triglyceride nanoemulsions and nanogels: natural emulsifiers and high power ultrasound Nejatian, Mohammad Abbasi, Soleiman RSC Adv Chemistry The fabrication of concentrated nanoemulsions provides potential advantages such as loading capacity enhancement, storage and transportation costs reduction, and creation of novel textures. The current study investigated the capability of high power ultrasound on nanoemulsification of high concentration triglyceride using various natural emulsifiers (saponin, whey protein isolate, lecithin and sucrose monopalmitate). The impact of the emulsifier concentration (up to 6 wt%), oil content (up to 60 wt%) and exposure to sonication (up to 33 min) on the droplet size distribution, physical stability and rheological properties were evaluated. Regarding the dilute nanoemulsion (10 wt% oil), droplet size was inversely correlated with the concentration of emulsifiers, however only by using saponin (2 wt%) the droplet size was in nano range (d < 200 nm). The concentrated nanoemulsions (20–50 wt%) were also fabricated under sonication (15 min at saponin-to-oil ratio 2 : 10 w/w%). They also presented shear-thinning behavior with relatively low consistency coefficients. Surprisingly, the one with 60 wt% oil was easily converted to viscoelastic gel upon 3 min sonication. Owing to such characteristics, they could have potential applicability in formulation of soft foods, creams, sauces, salad dressings, pastes, lotions, cosmetics and pharmaceuticals. The Royal Society of Chemistry 2019-09-10 /pmc/articles/PMC9071143/ /pubmed/35529609 http://dx.doi.org/10.1039/c9ra04761a Text en This journal is © The Royal Society of Chemistry https://creativecommons.org/licenses/by-nc/3.0/
spellingShingle Chemistry
Nejatian, Mohammad
Abbasi, Soleiman
Formation of concentrated triglyceride nanoemulsions and nanogels: natural emulsifiers and high power ultrasound
title Formation of concentrated triglyceride nanoemulsions and nanogels: natural emulsifiers and high power ultrasound
title_full Formation of concentrated triglyceride nanoemulsions and nanogels: natural emulsifiers and high power ultrasound
title_fullStr Formation of concentrated triglyceride nanoemulsions and nanogels: natural emulsifiers and high power ultrasound
title_full_unstemmed Formation of concentrated triglyceride nanoemulsions and nanogels: natural emulsifiers and high power ultrasound
title_short Formation of concentrated triglyceride nanoemulsions and nanogels: natural emulsifiers and high power ultrasound
title_sort formation of concentrated triglyceride nanoemulsions and nanogels: natural emulsifiers and high power ultrasound
topic Chemistry
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9071143/
https://www.ncbi.nlm.nih.gov/pubmed/35529609
http://dx.doi.org/10.1039/c9ra04761a
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