Cargando…
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...
Autores principales: | , |
---|---|
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 |
_version_ | 1784700787377569792 |
---|---|
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. |
format | Online Article Text |
id | pubmed-9071143 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2019 |
publisher | The Royal Society of Chemistry |
record_format | MEDLINE/PubMed |
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 |
work_keys_str_mv | AT nejatianmohammad formationofconcentratedtriglyceridenanoemulsionsandnanogelsnaturalemulsifiersandhighpowerultrasound AT abbasisoleiman formationofconcentratedtriglyceridenanoemulsionsandnanogelsnaturalemulsifiersandhighpowerultrasound |