Effect of sodium alginate incorporation procedure on the physicochemical properties of nanoemulsions
The aim of this work was to evaluate the effect of sodium alginate incorporation procedure on the physicochemical properties of nanoemulsions formed by microfluidization. Emulsions prepared consisted of corn oil and Tween 20 as dispersed phase and sodium alginate solution as continuous phase. In ord...
| Autores: | , , |
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| Formato: | artículo |
| Estado: | Versión aceptada para publicación |
| Fecha de publicación: | 2017 |
| País: | España |
| Recursos: | Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya) |
| Repositorio: | Recercat. Dipósit de la Recerca de Catalunya |
| OAI Identifier: | oai:recercat.cat:10459.1/65708 |
| Acesso em linha: | https://doi.org/10.1016/j.foodhyd.2017.04.006 http://hdl.handle.net/10459.1/65708 |
| Access Level: | acceso abierto |
| Palavra-chave: | Sodium alginate Microfluidization Nanoemulsion Infrared spectroscopy Corn oil |
| Resumo: | The aim of this work was to evaluate the effect of sodium alginate incorporation procedure on the physicochemical properties of nanoemulsions formed by microfluidization. Emulsions prepared consisted of corn oil and Tween 20 as dispersed phase and sodium alginate solution as continuous phase. In order to obtain nanoemulsion A (NA), both phases were microfluidized together. On the other hand, coarse emulsion without sodium alginate was microfluidized and mixed with a microfluidized (MA) or non-microfluidized (N-MA) sodium alginate solution leading to nanoemulsions B(MA) and B(N-MA), respectively. NA exhibited the smallest particle size (261 nm) and monomodal distributions with a polydispersity index of 0.25. The ζ-potential, viscosity and WI of NA were −37 mV, 22.7 mPa s and 57.28, respectively. Spectroscopic, chromatographic and electron microscopic techniques were used to evaluate changes in microfluidized alginate molecules when they were within emulsions. After microfluidization, alginates suffered depolymerization and further rearrangement, changing the disposition of polymer chains around oil droplets and nanoemulsions characteristics. Thus, these results evidence the significant impact of sodium alginate incorporation procedure on the physicochemical properties of nanoemulsions and how it can affect to the stability of the resulting systems which are going to be used as functional ingredients in food matrices. |
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