TY - JOUR
T1 - Effect of two-fluid nozzles on the stability characteristics of emulsions prepared by a high-energy method (Microfluidization)
AU - Villalobos-Espinosa, J. C.
AU - Quintanilla-Carvajal, M. X.
AU - Granillo-Guerrero, V. G.
AU - Alamilla-Beltrán, L.
AU - Hernández-Sánchez, H.
AU - Perea-Flores, M. J.
AU - Azuara-Nieto, E.
AU - Gutiérrez-López, G. F.
N1 - Publisher Copyright:
© 2019, Universidad Autonoma Metropolitana Iztapalapa. All rights reserved.
PY - 2019/1/1
Y1 - 2019/1/1
N2 - The atomization of oil in water emulsions is used in the food industry such as in the preparation of capsules, films and coatings among others. However, the passage through the atomization devices could have an influence on the properties of the emulsion and, consequently of the final product. In the present work, it was evaluated the influence of two fluid nozzles of different dimensions on stability parameters of oil in water emulsion produced by microfluidization and using gum Arabic as wall material. Results indicated that the droplet size, the polydispersity index and the Turbiscan stability index of atomized emulsions were affected by and Oswald ripening mechanism as compared with those of the original emulsion. The confocal laser scanning microscopy images confirmed that the passage of the emulsion through the atomization devices decreased the thickness of wall material of the droplets with respect to the original emulsion which strongly influenced the destabilization of emulsions due to decreased coverage and polar-non-polar disruption. It was concluded that, in the proper design of the final products prepared by atomization it must be considered its effect on the stability of the atomized emulsions by including during the processing, a suitable sampling-characterization on-line scheme.
AB - The atomization of oil in water emulsions is used in the food industry such as in the preparation of capsules, films and coatings among others. However, the passage through the atomization devices could have an influence on the properties of the emulsion and, consequently of the final product. In the present work, it was evaluated the influence of two fluid nozzles of different dimensions on stability parameters of oil in water emulsion produced by microfluidization and using gum Arabic as wall material. Results indicated that the droplet size, the polydispersity index and the Turbiscan stability index of atomized emulsions were affected by and Oswald ripening mechanism as compared with those of the original emulsion. The confocal laser scanning microscopy images confirmed that the passage of the emulsion through the atomization devices decreased the thickness of wall material of the droplets with respect to the original emulsion which strongly influenced the destabilization of emulsions due to decreased coverage and polar-non-polar disruption. It was concluded that, in the proper design of the final products prepared by atomization it must be considered its effect on the stability of the atomized emulsions by including during the processing, a suitable sampling-characterization on-line scheme.
KW - Atomization
KW - Oil in water emulsions
KW - Ostwald ripening
KW - Stability
KW - Two-fluid nozzle
UR - http://www.scopus.com/inward/record.url?scp=85068471432&partnerID=8YFLogxK
U2 - 10.24275/UAM/IZT/DCBI/REVMEXINGQUIM/2019V18N1/VILLALOBOS
DO - 10.24275/UAM/IZT/DCBI/REVMEXINGQUIM/2019V18N1/VILLALOBOS
M3 - Artículo
AN - SCOPUS:85068471432
SN - 1665-2738
VL - 18
SP - 165
EP - 180
JO - Revista Mexicana de Ingeniera Quimica
JF - Revista Mexicana de Ingeniera Quimica
IS - 1
ER -