Western Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture 800 Buchanan Street, Albany, California 94710, United States.
J Agric Food Chem. 2010 Nov 24;58(22):11932-8. doi: 10.1021/jf102341r. Epub 2010 Oct 26.
Catastrophic phase inversion (CPI) was used as a low-energy emulsification method to prepare oil-in-water (O/W) nanoemulsions in a lipid (Acetem)/water/nonionic surfactant (Tween 60) system. CPIs in which water-in-oil emulsions (W/O) are transformed into oil-in-water emulsions (O/W) were induced by changes in the phase ratio. Dynamic phase inversion emulsification was achieved by slowly increasing the water volume fraction (fw) to obtain O/W emulsions from water in oil emulsions. Composition and processing variables were optimized to minimize droplet size and polydispersity index (PdI). It was found that addition of the continuous phase to the dispersed phase following the standard CPI procedure resulted in the formation of oil droplets with diameters of 100-200 nm. Droplet size distribution during CPI and emulsification time depended on stirring speed and surfactant concentration. Droplet sizes in the inverted emulsions were compared to those obtained by direct emulsification: The process time to reach droplet sizes of around 100 nm was reduced by 12 times by using CPI emulsification. The Acetem/water nanoemulsion was also used as a carrier to incorporate oregano and cinnamon essential oils into soy protein edible films. The resulting composite films containing oregano oil showed better moisture barrier and mechanical properties compared to soy protein films.
灾难性相反转（CPI）被用作一种低能量乳化方法，在脂质（乙酰基）/水/非离子表面活性剂（吐温 60）体系中制备油包水（O/W）纳米乳液。通过相比例的变化诱导水包油乳液（W/O）转变为油包水乳液（O/W）的 CPI。通过缓慢增加水体积分数（fw）来实现动态相反转乳化，从而从油包水乳液中获得水包油乳液。优化了组成和加工变量，以最小化液滴尺寸和多分散指数（PdI）。结果发现，按照标准 CPI 程序向分散相添加连续相，会导致形成直径为 100-200nm 的油滴。CPI 和乳化时间期间的液滴尺寸分布取决于搅拌速度和表面活性剂浓度。反转乳液中的液滴尺寸与直接乳化获得的液滴尺寸进行了比较：通过使用 CPI 乳化，达到约 100nm 粒径的过程时间缩短了 12 倍。乙酰基/水纳米乳液还被用作载体，将牛至和肉桂精油掺入大豆蛋白可食用薄膜中。与大豆蛋白薄膜相比，含有牛至油的复合薄膜具有更好的防潮和机械性能。
