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https://hdl.handle.net/1822/37619
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Campo DC | Valor | Idioma |
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dc.contributor.author | Silva, H. | por |
dc.contributor.author | Cerqueira, M. A. | por |
dc.contributor.author | Vicente, A. A. | por |
dc.date.accessioned | 2015-10-13T11:41:57Z | - |
dc.date.available | 2015-10-13T11:41:57Z | - |
dc.date.issued | 2015-12 | - |
dc.identifier.citation | Silva, H.; Cerqueira, M. A.; Vicente, A. A., Influence of surfactant and processing conditions in the stability of oil-in-water nanoemulsions. Journal of Food Engineering, 167(Part B), 89-98, 2015 | por |
dc.identifier.issn | 0260-8774 | por |
dc.identifier.uri | https://hdl.handle.net/1822/37619 | - |
dc.description.abstract | This work evaluates the influence of the type of surfactant (Tween 20, SDS and DTAB) and processing conditions on the stability of oil-in-water nanoemulsions, measured in terms of hydrodynamic diameter (Hd), polydispersity index (PdI) and zeta potential (Zp). Nanoemulsions were prepared using high-pressure homogenization based on a 24 level factorial design. Results show that processing parameters such as homogenization pressure, surfactant concentrations and oil:water ratio significantly affected the values of Hd and PdI of nanoemulsions. The value of Hd of anionic nanoemulsions decreased (from 177 to 128 nm) with the increase of the homogenization pressure. The increase in the surfactant concentration and the decrease of the oil:water ratio lead to a decrease of Hd for the cationic nanoemulsions (from 198 to 135 nm). The increase of the oil:water ratio lead to a decrease of Hd for the non-ionic nanoemulsions (from 341 to 171 nm); this is contrary to the usual assumption that higher content in oil results in higher values of Hd. Those nanoemulsions showed a good kinetic stability (evaluated after centrifugation, heatingcooling cycles and thermal stress) upon measuring the Hd during 28 and 35 days of storage, without visual evidence of creaming and phase separation. After one year of storage the nanoemulsions produced with the anionic surfactant remained kinetically stable, without visual evidence of creaming and/or phase separation. | por |
dc.description.sponsorship | Helder D. Silva, and Miguel A. Cerqueira (SFRH/BD/81288/2011, and SFRH/BPD/72753/2010, respectively) are the recipients of a fellowship from the Fundacao para a Ciencia e Tecnologia (FCT, Portugal). The authors would like to acknowledge to Francesco Donsi and Giovanna Ferrari from Department of Industrial Engineering, University of Salerno for helping in the viscosity and density measurements and to Rui Fernandes from IBMC, University of Porto for assistance in taking the TEM pictures. The authors thank the FCT Strategic Project PEst-OE/EQB/LA0023/2013 and the project "BioInd-Biotechnology and Bioengineering for improved Industrial and Agro-Food processes", REF.NORTE-07-0124- FEDER-000028, co-funded by the Programa Operacional Regional do Norte (ON.2 - 0 Novo Norte), QREN, FEDER. We also thank to the European Commission: BIOCAPS (316265, FP7/REGPOT-2012-2013.1). The support of EU Cost Action FA1001 is gratefully acknowledged. Also the authors acknowledge Stepan for providing the Neobee 1053 oil. | por |
dc.language.iso | eng | por |
dc.publisher | Elsevier B.V. | por |
dc.rights | openAccess | por |
dc.subject | Nanoemulsion | por |
dc.subject | Process conditions | por |
dc.subject | Physical characterization | por |
dc.subject | Medium chain triglycerides | por |
dc.subject | Kinetic stability | por |
dc.title | Influence of surfactant and processing conditions in the stability of oil-in-water nanoemulsions | por |
dc.type | article | - |
dc.peerreviewed | yes | por |
dc.relation.publisherversion | http://www.journals.elsevier.com/journal-of-food-engineering/ | por |
dc.comments | CEB22286 | por |
sdum.publicationstatus | published | por |
oaire.citationStartPage | 89 | por |
oaire.citationEndPage | 98 | por |
oaire.citationIssue | Part B | por |
oaire.citationConferencePlace | Netherlands | - |
oaire.citationTitle | Journal of Food Engineering | por |
oaire.citationVolume | 167 | por |
dc.date.updated | 2015-09-26T20:59:11Z | - |
dc.identifier.eissn | 0260-8774 | - |
dc.identifier.doi | 10.1016/j.jfoodeng.2015.07.037 | por |
dc.subject.wos | Science & Technology | por |
sdum.journal | Journal of Food Engineering | por |
Aparece nas coleções: | CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series |
Ficheiros deste registo:
Ficheiro | Descrição | Tamanho | Formato | |
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document_22286_1.pdf | 981,71 kB | Adobe PDF | Ver/Abrir |