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Formation of concentrated triglyceride nanoemulsions and nanogels: natural emulsifiers and high power ultrasound

机译：浓缩甘油三酯纳米乳液和纳米凝胶的形成：天然乳化剂和高功率超声

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摘要

The fabrication of concentrated nanoemulsions provides potential advantages such as loading capacity enhancement, storage and transportation costs reduction, and creation of novel textures. The current study investigated the capability of high power ultrasound on nanoemulsification of high concentration triglyceride using various natural emulsifiers (saponin, whey protein isolate, lecithin and sucrose monopalmitate). The impact of the emulsifier concentration (up to 6 wt%), oil content (up to 60 wt%) and exposure to sonication (up to 33 min) on the droplet size distribution, physical stability and rheological properties were evaluated. Regarding the dilute nanoemulsion (10 wt% oil), droplet size was inversely correlated with the concentration of emulsifiers, however only by using saponin (2 wt%) the droplet size was in nano range ( d < 200 nm). The concentrated nanoemulsions (20–50 wt%) were also fabricated under sonication (15 min at saponin-to-oil ratio 2?:?10 w/w%). They also presented shear-thinning behavior with relatively low consistency coefficients. Surprisingly, the one with 60 wt% oil was easily converted to viscoelastic gel upon 3 min sonication. Owing to such characteristics, they could have potential applicability in formulation of soft foods, creams, sauces, salad dressings, pastes, lotions, cosmetics and pharmaceuticals.
机译：浓缩纳米乳液的制造提供了潜在的优点，例如装载能力增强，减少储存成本，以及创造新的纹理。目前的研究研究了使用各种天然乳化剂（Saponin，乳清蛋白分离，卵磷脂和蔗糖单渗透量）高功率超声对高浓度甘油三酯纳米乳化的能力。评估乳化剂浓度（最多6wt％），油含量（最多60重量％）和暴露于超声尺寸分布，物理稳定性和流变性能的混淆（最多33分钟）的影响。关于稀纳米乳液（10wt％油），液滴尺寸与乳化剂的浓度与乳化剂的浓度相反，但是仅通过使用皂苷（2wt％）液滴尺寸在纳米范围（D <200nm）中。在超声处理下，浓缩的纳米乳液（20-50wt％）也在超声处理（皂苷与油比下15分钟2？：10w / w％）。它们还呈现了具有相对低的一致性系数的剪切变薄行为。令人惊讶的是，在3分钟内，易于将60wt％油的油容易转化为粘弹性凝胶。由于这种特性，它们可以在制定软食，乳霜，酱汁，沙拉敷料，糊剂，乳液，化妆品和药品方面具有潜在的适用性。

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