Processing and formulation optimization of mandarin essential oil-loaded emulsions developed by microfluidization

Emulsions can be used as delivery systems for bioactive ingredients for their incorporation in food products. Essential oils are natural compounds found in plants that present antioxidant and antimicrobial activity. Therefore, the main goal of this work was to develop emulsions, containing mandarin...

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Autores: Santos García, Jenifer, Calero Romero, Nuria, Trujillo-Cayado, Luis Alfonso, Martín Piñero, María José, Muñoz García, José
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2020
País:España
Institución:Universidad de Sevilla (US)
Repositorio:idUS. Depósito de Investigación de la Universidad de Sevilla
OAI Identifier:oai:idus.us.es:11441/100921
Acceso en línea:https://hdl.handle.net/11441/100921
https://doi.org/10.3390/ma13163486
Access Level:acceso abierto
Palabra clave:Emulsion
Guar gum
Mandarin essential oil
Microfluidization
Rheology
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spelling Processing and formulation optimization of mandarin essential oil-loaded emulsions developed by microfluidizationSantos García, JeniferCalero Romero, NuriaTrujillo-Cayado, Luis AlfonsoMartín Piñero, María JoséMuñoz García, JoséEmulsionGuar gumMandarin essential oilMicrofluidizationRheologyEmulsions can be used as delivery systems for bioactive ingredients for their incorporation in food products. Essential oils are natural compounds found in plants that present antioxidant and antimicrobial activity. Therefore, the main goal of this work was to develop emulsions, containing mandarin essential oil stabilized by two food-grade surfactants and guar gum, and to evaluate their physical stability. The initial droplet size of emulsions developed by microfluidization was optimized, obtaining diameters below one micron regardless of the processing conditions. However, the emulsion processed at 25,000 psi and one pass exhibited the lowest mean droplet sizes and polidispersity, and therefore, a higher stability. Different ratios of Tween 80 and Span 80 were assessed as stabilizers. Results obtained indicated that the ratio of surfactants had a significant effect on the mean droplet sizes, physical stability, and rheological properties. Thus, we found that the optimum ratio of surfactants was 75/25 (Tween80/Span80) on account of the lowest droplet mean diameters, lack of coalescence, and a low creaming rate. The rheological characterization of the stable emulsions showed a shear thinning flow behavior, and G" (loss modulus) values higher than G0 (storage modulus) values, in all the frequency range. The rheological behavior may be governed by the guar gum, which was confirmed by field emission scanning electron microscopy (FESEM). This research can be considered as the starting point for future applications of mandarin essential oil in emulsions, which can be incorporated in products as food preservatives.Ministerio de Economía y Competitividad CTQ2015-70700-PMultidisciplinary Digital Publishing Institute (MDPI)Ingeniería Química2020info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfapplication/pdfhttps://hdl.handle.net/11441/100921https://doi.org/10.3390/ma13163486reponame:idUS. Depósito de Investigación de la Universidad de Sevillainstname:Universidad de Sevilla (US)InglésMaterials, 13 (16), 3486-.CTQ2015-70700-Phttps://doi.org/10.3390/ma13163486info:eu-repo/semantics/openAccessoai:idus.us.es:11441/1009212026-06-17T12:51:07Z
dc.title.none.fl_str_mv Processing and formulation optimization of mandarin essential oil-loaded emulsions developed by microfluidization
title Processing and formulation optimization of mandarin essential oil-loaded emulsions developed by microfluidization
spellingShingle Processing and formulation optimization of mandarin essential oil-loaded emulsions developed by microfluidization
Santos García, Jenifer
Emulsion
Guar gum
Mandarin essential oil
Microfluidization
Rheology
title_short Processing and formulation optimization of mandarin essential oil-loaded emulsions developed by microfluidization
title_full Processing and formulation optimization of mandarin essential oil-loaded emulsions developed by microfluidization
title_fullStr Processing and formulation optimization of mandarin essential oil-loaded emulsions developed by microfluidization
title_full_unstemmed Processing and formulation optimization of mandarin essential oil-loaded emulsions developed by microfluidization
title_sort Processing and formulation optimization of mandarin essential oil-loaded emulsions developed by microfluidization
dc.creator.none.fl_str_mv Santos García, Jenifer
Calero Romero, Nuria
Trujillo-Cayado, Luis Alfonso
Martín Piñero, María José
Muñoz García, José
author Santos García, Jenifer
author_facet Santos García, Jenifer
Calero Romero, Nuria
Trujillo-Cayado, Luis Alfonso
Martín Piñero, María José
Muñoz García, José
author_role author
author2 Calero Romero, Nuria
Trujillo-Cayado, Luis Alfonso
Martín Piñero, María José
Muñoz García, José
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Ingeniería Química
dc.subject.none.fl_str_mv Emulsion
Guar gum
Mandarin essential oil
Microfluidization
Rheology
topic Emulsion
Guar gum
Mandarin essential oil
Microfluidization
Rheology
description Emulsions can be used as delivery systems for bioactive ingredients for their incorporation in food products. Essential oils are natural compounds found in plants that present antioxidant and antimicrobial activity. Therefore, the main goal of this work was to develop emulsions, containing mandarin essential oil stabilized by two food-grade surfactants and guar gum, and to evaluate their physical stability. The initial droplet size of emulsions developed by microfluidization was optimized, obtaining diameters below one micron regardless of the processing conditions. However, the emulsion processed at 25,000 psi and one pass exhibited the lowest mean droplet sizes and polidispersity, and therefore, a higher stability. Different ratios of Tween 80 and Span 80 were assessed as stabilizers. Results obtained indicated that the ratio of surfactants had a significant effect on the mean droplet sizes, physical stability, and rheological properties. Thus, we found that the optimum ratio of surfactants was 75/25 (Tween80/Span80) on account of the lowest droplet mean diameters, lack of coalescence, and a low creaming rate. The rheological characterization of the stable emulsions showed a shear thinning flow behavior, and G" (loss modulus) values higher than G0 (storage modulus) values, in all the frequency range. The rheological behavior may be governed by the guar gum, which was confirmed by field emission scanning electron microscopy (FESEM). This research can be considered as the starting point for future applications of mandarin essential oil in emulsions, which can be incorporated in products as food preservatives.
publishDate 2020
dc.date.none.fl_str_mv 2020
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://hdl.handle.net/11441/100921
https://doi.org/10.3390/ma13163486
url https://hdl.handle.net/11441/100921
https://doi.org/10.3390/ma13163486
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Materials, 13 (16), 3486-.
CTQ2015-70700-P
https://doi.org/10.3390/ma13163486
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute (MDPI)
publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute (MDPI)
dc.source.none.fl_str_mv reponame:idUS. Depósito de Investigación de la Universidad de Sevilla
instname:Universidad de Sevilla (US)
instname_str Universidad de Sevilla (US)
reponame_str idUS. Depósito de Investigación de la Universidad de Sevilla
collection idUS. Depósito de Investigación de la Universidad de Sevilla
repository.name.fl_str_mv
repository.mail.fl_str_mv
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