Effect of process parameters and methylcellulose supplementation on the properties of n-undecane emulsions

被引:2
作者
Egner, Pavlina [1 ]
Kasparkova, Vera [1 ]
Pavlackova, Jana [1 ]
Sedlarikova, Jana [1 ]
Pindakova, Lucie [1 ]
机构
[1] Tomas Bata Univ Zlin, Fac Technol, Dept Fats Surfactants & Cosmet Technol, Vavreckova 275, Zlin, Czech Republic
关键词
Emulsion; methylcellulose; particle size; stability; stirring rate; CAPILLARY INTERACTION; STABILITY; TEMPERATURE; PARTICLES; HYDROCOLLOIDS; SURFACE; OPTIMIZATION; EMULSIFIERS;
D O I
10.1080/01932691.2016.1194213
中图分类号
O64 [物理化学(理论化学)、化学物理学];
学科分类号
070304 ; 081704 ;
摘要
Study was made on the influence of processing parameters on droplet size during emulsification with an Ultra-Turrax homogenizer. Emulsions of undecane in water, stabilized with nonionic Igepals, were prepared at the optimum hydrophilic-lipophilic balance (HLB) of 11.5 and oil-to-water (O/W) ratio of 5/95; the sizes of emulsion droplets were measured at intervals from the commencement of emulsification. Results showed that the optimum emulsification conditions, as pertaining to minimum particle size, arose at 13 400rpm and 20 minutes of Ultra-Turrax treatment. Additionally, effects exerted by the presence of methylcellulose, time and storage temperature on the emulsions were determined. Emulsions prepared at the optimal processing parameters revealed that the smallest particle sizes (lower than 200nm) and the best emulsion stability were demonstrated at the oil/water ratios of 3/97 and 5/95, with 3% surfactant content, an HLB value of 10 to 11 and the storage temperature of 25 degrees C, irrespective of the content of methylcellulose. [GRAPHICS] .
引用
收藏
页码:775 / 781
页数:7
相关论文
共 38 条
[1]  
Anton N, 2008, J CONTROL RELEASE, V128, P185, DOI 10.1016/j.jconrel.2008.02.007
[2]   Formulation of Dacarbazine-loaded Cubosomes-Part II: Influence of Process Parameters [J].
Bei, Di ;
Marszalek, Jacob ;
Youan, Bi-Botti C. .
AAPS PHARMSCITECH, 2009, 10 (03) :1040-1047
[3]   Particles as surfactants - similarities and differences [J].
Binks, BP .
CURRENT OPINION IN COLLOID & INTERFACE SCIENCE, 2002, 7 (1-2) :21-41
[4]   How To Prepare and Stabilize Very Small Nanoemulsions [J].
Delmas, Thomas ;
Piraux, Helene ;
Couffin, Anne-Claude ;
Texier, Isabelle ;
Vinet, Francoise ;
Poulin, Philippe ;
Cates, Michael E. ;
Bibette, Jerome .
LANGMUIR, 2011, 27 (05) :1683-1692
[5]   Hydrocolloids at interfaces and the influence on the properties of dispersed systems [J].
Dickinson, E .
FOOD HYDROCOLLOIDS, 2003, 17 (01) :25-39
[6]   Effect of hydrocolloids on emulsion stability [J].
Dickinson, E .
GUMS AND STABILIZERS FOR THE FOOD INDUSTRY 12, 2004, (294) :394-404
[7]  
Dickinson E., 1992, INTRO FOOD COLLOIDS
[8]   THE INFLUENCE OF COEMULSIFIER TYPE ON THE STABILITY OF OIL-IN-WATER EMULSIONS [J].
ENGELS, T ;
FORSTER, T ;
VONRYBINSKI, W .
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS, 1995, 99 (2-3) :141-149
[9]  
GARTI N, 1993, FOOD STRUCT, V12, P411
[10]   Effect of methylcellulose on the stability of oil-in-water emulsions [J].
Gullapalli, RP ;
Sheth, BB .
INTERNATIONAL JOURNAL OF PHARMACEUTICS, 1996, 140 (01) :97-109