The use of ultrasonics for nanoemulsion preparation

被引：440

作者：

Kentish, S. ^{[1
]}

Wooster, T. J. ^{[2
]}

Ashokkumar, A. ^{[1
]}

Balachandran, S. ^{[1
]}

Mawson, R. ^{[2
]}

Simons, L. ^{[2
]}

机构：

[1] Univ Melbourne, Sch Chem, Dept Chem & Biomol Engn, Particulate Fluids Proc Ctr, Melbourne, Vic 3010, Australia

[2] Food Sci Australia, Werribee, Vic 3030, Australia

来源：

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES | 2008年 / 9卷 / 02期

关键词：

ultrasound; emulsion; triglyceride; surfactant;

D O I：

10.1016/j.ifset.2007.07.005

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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. (C) 2007 Elsevier Ltd. All rights reserved.

引用

页码：170 / 175

页数：6

共 18 条

[1] Emulsification by ultrasound:: drop size distribution and stability [J].