Kaci Messaouda, Meziani Smail, Arab-Tehrany Elmira, Gillet Guillaume, Desjardins-Lavisse Isabelle, Desobry Stephane
Université de lorraine, Laboratoire d'Ingénierie des Biomolécules (LIBio), 2 avenue de la Forêt de Haye, TSA 40602, 54518 Vandoeuvre Cedex, France; SAS GENIALIS Les Talbots, 18250 Henrichemont, France.
Université de lorraine, Laboratoire d'Ingénierie des Biomolécules (LIBio), 2 avenue de la Forêt de Haye, TSA 40602, 54518 Vandoeuvre Cedex, France; Institut Européen des Antioxydants (IEA), 2 avenue de la Forêt de Haye, TSA 40602, 54518 Vandoeuvre Cedex, France.
Ultrason Sonochem. 2014 May;21(3):1010-7. doi: 10.1016/j.ultsonch.2013.11.006. Epub 2013 Nov 20.
Emulsifier free emulsion was developed with a new patented technique for food and cosmetic applications. This emulsification process dispersed oil droplets in water without any emulsifier. Emulsions were prepared with different vegetable oil ratios 5%, 10% and 15% (v/v) using high frequency ultrasounds generated by piezoelectric ceramic transducer vibrating at 1.7 MHz. The emulsion was prepared with various emulsification times between 0 and 10h. Oil droplets size was measured by laser granulometry. The pH variation was monitored; electrophoretic mobility and conductivity variation were measured using Zêtasizer equipment during emulsification process. The results revealed that oil droplets average size decreased significantly (p<0.05) during the first 6h of emulsification process and that from 160 to 1 μm for emulsions with 5%, 10% and from 400 to 29 μm for emulsion with 15% of initial oil ratio. For all tested oil ratios, pH measurement showed significant decrease and negative electrophoretic mobility showed the accumulation of OH(-) at oil/water interface leading to droplets stability in the emulsion. The conductivity of emulsions showed a decrease of the ions quantity in solution, which indicated formation of positive charge layer around OH(-) structure. They constitute a double ionic layer around oil particles providing emulsion stability. This study showed a strong correlation between turbidity measurement and proportion of emulsified oil.
采用一种新的专利技术开发了用于食品和化妆品应用的无乳化剂乳液。这种乳化过程在没有任何乳化剂的情况下将油滴分散在水中。使用由压电陶瓷换能器以1.7MHz振动产生的高频超声，制备了植物油比例分别为5%、10%和15%（v/v）的乳液。乳液的制备乳化时间在0到10小时之间。通过激光粒度分析测量油滴大小。监测pH值变化；在乳化过程中使用Zêtasizer设备测量电泳迁移率和电导率变化。结果表明，在乳化过程的前6小时内，油滴平均尺寸显著减小（p<0.05），初始油比例为5%、10%的乳液中油滴平均尺寸从160μm减小到1μm，初始油比例为15%的乳液中油滴平均尺寸从400μm减小到29μm。对于所有测试的油比例，pH测量显示显著下降，负电泳迁移率表明OH(-)在油/水界面处积累，导致乳液中液滴的稳定性。乳液的电导率显示溶液中离子数量减少，这表明在OH(-)结构周围形成了正电荷层。它们在油颗粒周围构成了一个双离子层，提供了乳液稳定性。这项研究表明浊度测量与乳化油比例之间存在很强的相关性。
