Facultad de Ingeniería, Universidad de La Sabana, km 7 vía autopista Norte, Bogotá, Colombia.
Facultad de Ingeniería, Universidad de La Sabana, km 7 vía autopista Norte, Bogotá, Colombia.
Food Chem. 2018 Aug 1;256:62-70. doi: 10.1016/j.foodchem.2018.02.102. Epub 2018 Feb 21.
Nanoemulsions are useful for encapsulating nutritionally compounds of the high oleic palm oil (HOPO) including β-carotene and tocopherols. However, some nanoemulsions can be thermodynamically unstable. For this reason, it is important to understand the thermal and thermodynamic stability of nanoemulsions and to investigate both the parameters that cause, and the mechanisms associated with, the destabilization. In this sense, the DSC, TGA and destabilization analysis were used. In this work, the average droplet size (ADS) and zeta potential (ζ) had a significant influence over HOPO nanoemulsions stability. The range of ADS and ζ were between 162 and 839 nm and -9 to -40 mV, respectively. Furthermore, the HOPO nanoemulsions were establish until temperatures of 80 °C, showing lower loss of weight when the ADS was higher. Additionally, the destabilization of nanoemulsions occurred by the Ostwald ripening mechanism. The Ostwald ripening rate was provided as stability parameter which increased to nanoemulsions with ADS higher between 5 × 10 and 8 × 10 m/s.
纳米乳剂可用于包封高油酸棕榈油（HOPO）中的营养化合物，包括β-胡萝卜素和生育酚。然而，一些纳米乳剂可能在热力学上不稳定。出于这个原因，了解纳米乳剂的热稳定性和热力学稳定性非常重要，并研究导致失稳的参数以及与失稳相关的机制。在这个意义上，使用了 DSC、TGA 和失稳分析。在这项工作中，平均液滴尺寸（ADS）和zeta 电位（ζ）对 HOPO 纳米乳剂的稳定性有显著影响。ADS 和 ζ 的范围分别在 162 和 839nm 之间和-9 到-40mV 之间。此外，HOPO 纳米乳剂在 80°C 的温度下稳定存在，表明 ADS 越高，失重越低。此外，纳米乳剂的失稳是通过奥斯特瓦尔德熟化机制发生的。奥斯特瓦尔德熟化速率作为稳定性参数提供，当 ADS 在 5×10 到 8×10m/s 之间较高时，该速率增加。
