Please use this identifier to cite or link to this item: http://hdl.handle.net/1822/50238

TitleDevelopment, characterization, and stability of O/W pepper nanoemulsions produced by high-pressure homogenization
Author(s)Galvão, K.
Vicente, A. A.
Sobral, P. J. A.
KeywordsColloidal systems
Capsicum spp.
Emulsion
Electron microscopy
AFM
Issue dateFeb-2018
PublisherSpringer Nature
JournalFood and Bioprocess Technology
CitationGalvão, K.; Vicente, António A.; Sobral, P. J. A., Development, characterization, and stability of O/W pepper nanoemulsions produced by high-pressure homogenization. Food and Bioprocess Technology, 11(2), 355-367, 2018
Abstract(s)Interest in the utilization of bioactive plant compounds in foods has increased due to their biochemical activities (antioxidant, antimicrobial, etc.), and as alternatives in the reduction of the use of high concentrations of chemical substances. However, some of these additives are hydrophobic, thus being harder to disperse into the food matrix, which is generally water-based. A good alternative is the use of low concentrations of these compounds as nanoemulsions. The objective of the present study was to develop oil-in-water nanoemulsions containing dedo-de-moça pepper extract for food applications. Research in the development of these nanoemulsions was carried out using a high-speed homogenizer, followed by a high-pressure homogenizer. The influence of the following parameters was assessed: type and concentration of surfactants, hidrophilic-lipophilic balance, lipid/aqueous phase ratio, surfactant/oil ratio, pepper extract composition in nanoemulsion, and processing conditions. Nanoemulsions were evaluated by environmental (centrifugal and thermal) and storage stabilities, characterized by average droplet size and -potential measurements, color, interfacial tension, atomic force, and cryo-scanning electron microscopy. Those with average droplet size between 132 ± 2.0 and 145 ± 1.0 nm were developed depending on working pressure and number of cycles; -potential was around 36.71 ± 0.62 mV and the best nanoemulsion was stable to centrifugation and most of the thermal stresses. Droplets were characterized with cryo-scanning electron microscopy as being spherical, homogeneous, and stable, and remained stable when stored at 4 °C and room temperature for over 120 days. The pepper nanoemulsion, developed in the present study, has potential applications in the food industry.
TypeArticle
URIhttp://hdl.handle.net/1822/50238
DOI10.1007/s11947-017-2016-y
ISSN1935-5130
e-ISSN1935-5149
Publisher versionhttp://www.springer.com/food+science/journal/11947
Peer-Reviewedyes
AccessOpen access
Appears in Collections:CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series

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