TY - JOUR
T1 - Effect of composition and homogenization pressure of chia oil emulsions elaborated by microfluidization
AU - Pereyra-Castro, S. C.
AU - Pérez-Pérez, V.
AU - Hernández-Sánchez, H.
AU - Jiménez-Aparicio, A.
AU - Gutiérrez-López, G. F.
AU - Alamilla-Beltrán, L.
N1 - Publisher Copyright:
© 2019, Universidad Autonoma Metropolitana Iztapalapa. All rights reserved.
PY - 2019
Y1 - 2019
N2 - The effect of continuous phase composition and microfluidization pressure on properties of chia oil emulsions was analyzed using a D-optimal combined design. The results indicated that the suggested models were significantly (p ≤ 0:05) fitted for all response variables (emulsion droplet size, ξ-potential, Turbiscan stability index and apparent viscosity) and showed high coefficients of determinations (0.897 - 0.933). The soy protein isolate had the major effect on the evaluated parameters due to their emulsifying property and electrical charge. The microfluidization technology allowed the production of emulsions with a droplet size in the range of nanometers (<500 nm) and monomodal particle size distribution. The optimum condition to obtain the minimum emulsion droplet size (300.97 nm), ε-potential (-40.03 mV), Turbiscan stability index (1.06) and apparent viscosity (18.65 mPa·s) was when a chia oil emulsion was formulated with 4.8% w/w of SPI and 25.2% w/w of MD, applying high microfluidization pressure (104 MPa).
AB - The effect of continuous phase composition and microfluidization pressure on properties of chia oil emulsions was analyzed using a D-optimal combined design. The results indicated that the suggested models were significantly (p ≤ 0:05) fitted for all response variables (emulsion droplet size, ξ-potential, Turbiscan stability index and apparent viscosity) and showed high coefficients of determinations (0.897 - 0.933). The soy protein isolate had the major effect on the evaluated parameters due to their emulsifying property and electrical charge. The microfluidization technology allowed the production of emulsions with a droplet size in the range of nanometers (<500 nm) and monomodal particle size distribution. The optimum condition to obtain the minimum emulsion droplet size (300.97 nm), ε-potential (-40.03 mV), Turbiscan stability index (1.06) and apparent viscosity (18.65 mPa·s) was when a chia oil emulsion was formulated with 4.8% w/w of SPI and 25.2% w/w of MD, applying high microfluidization pressure (104 MPa).
KW - Chia oil
KW - D-optimal combined design
KW - Emulsion stability
KW - Maltodextrin
KW - Microfluidization
KW - Soy protein isolate
UR - http://www.scopus.com/inward/record.url?scp=85066766702&partnerID=8YFLogxK
U2 - 10.24275/UAM/IZT/DCBI/REVMEXINGQUIM/2019V18N1/PEREYRA
DO - 10.24275/UAM/IZT/DCBI/REVMEXINGQUIM/2019V18N1/PEREYRA
M3 - Artículo
AN - SCOPUS:85066766702
SN - 1665-2738
VL - 18
SP - 69
EP - 81
JO - Revista Mexicana de Ingeniera Quimica
JF - Revista Mexicana de Ingeniera Quimica
IS - 1
ER -