Optimization of nano-emulsions production by microfluidization
Optimization of nano-emulsions production by microfluidization
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DOI：
10.1007/s00217-006-0476-9
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发表时间：
2007-09-01
影响因子：
3.3
通讯作者：
Bhandari, Bhesh
中科院分区：
文献类型：
--
作者：
Jafari, Seid Mahdi;He, Yinghe;Bhandari, Bhesh
本研究的目的是通过微流态化制备不同组成的连续相和分散相组成的水包油型纳米乳液。水相为麦芽糊精溶液，含有变性淀粉(胶囊和Hi-Cap)、酪蛋白酸钠(SC)、乳清蛋白水解物(WPH)或浓缩乳清蛋白(WPC)五种不同的乳化成分，油相由d-柠檬烯或鱼油组成。结果表明，微流变剂能够制备出粒径分布较窄的纳米乳状液(D32小至150 nm)。一般情况下，适度的微流化压(42-63 Mpa)和循环次数(1-2)是最优的条件，超过这一条件，乳状液的尺寸会发生不利的变化。作为分散相的两种油，鱼油乳状液的索特平均直径(D32)比d-柠檬烯小，但粒径分布较宽。比较不同的乳化成分，Hi-Cap制备的纳米乳液分布最窄，但D32最大(约600 nm)。添加WPC的纳米乳液的D32最小(约200 nm)，但粒径分布最宽。结果表明，d-柠檬烯的体积分数为0.10是乳滴尺寸(D32)的最佳分散相浓度。此外，添加表面活性剂(吐温20)有助于在微流态化过程中显著减小乳状液的尺寸，但由于表面活性剂-生物聚合物的相互作用和乳化剂的置换，导致乳状液液滴的广泛絮凝。
The purpose of this study was to produce an oil-in-water nano-emulsion with different compositions of the continuous and dispersed phases through microfluidization. The aqueous phase was a solution of maltodextrin with five different emulsifying ingredients including modified starch (Capsul and Hi-Cap), sodium caseinate (SC), whey protein hydrolysate (WPH), or whey protein concentrate (WPC), while the oil phase consisted of d-limonene or fish oil. Results showed that micofluidizer was capable of producing nano-emulsions (D32 as small as 150 nm) with a narrow size distribution. Generally, moderate microfluidization pressures (42-63 MPa) and cycles (1-2) were the optimum conditions beyond which, there were adverse changes in the emulsion size. For the two oils tested as the dispersed phase, fish oil emulsions had lower Sauter mean diameters (D32) but with wider size distributions than d-limonene. When different emulsifying ingredients were compared, Hi-Cap produced nano-emulsions with the narrowest distribution but highest D32 (about 600 nm). Nano-emulsions with WPC had the smallest D32 (about 200 nm) but the widest size distribution. It was found that a d-limonene volume fraction of 0.10 was the optimum dispersed-phase concentration in terms of emulsion droplet size (D32). Also, adding a surfactant (Tween 20) helped to reduce the emulsion size significantly during microfluidization, but it lead to extensive flocculation of emulsion droplets because of surfactant-biopolymer interactions and emulsifier displacement.