Modeling phase separation and droplet size of W/O emulsions with oregano essential oil as a function of its formulation and homogenization conditions

被引:9
作者
Cardoso-Ugarte, Gabriel A. [1 ]
Ramirez-Corona, Nelly [1 ]
Lopez-Malo, Aurelio [1 ]
Palou, Enrique [1 ]
San Martin-Gonzalez, Maria Fernanda [2 ]
Teresa Jimenez-Munguia, Maria [1 ]
机构
[1] Univ Americas Puebla, Chem & Food Engn, Ex Hacienda Sta Catarina Martir S-N, Cholula 72810, Mexico
[2] Purdue Univ, Dept Food Sci, Purdue, IN USA
关键词
Emulsion phase separation kinetics; oregano essential oil; Ostwald ripening; response surface methodology; RESPONSE-SURFACE METHODOLOGY; NANOEMULSIONS; OPTIMIZATION; STABILITY; EMULSIFICATION; FLOCCULATION; PRESSURE;
D O I
10.1080/01932691.2017.1382370
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
Oregano essential oil emulsions (W/O) were prepared using different emulsifiers' blend concentrations of Tween 80/Span 20, to study their phase separation during storage and to optimize the homogenization processing parameters by minimizing the droplet size of emulsions. Phase separation followed a second-order kinetic model, and relationships between the kinetic parameters and the blend concentrations of emulsifiers were established for determining the best emulsion formulations. The instability mechanism of emulsions demonstrated to be Ostwald ripening; therefore, by means of surface response methodology, mechanical homogenization parameters (11,700rpm for 12 minutes at 1 degrees C) were specified in order to minimize the droplet size of emulsions (1.02 +/- 0.12 mu m). [GRAPHICS] .
引用
收藏
页码:1065 / 1073
页数:9
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