Departamento de Ingeniería Química, Escuela Politécnica Superior, Universidad de Sevilla, Sevilla, Spain.
J Sci Food Agric. 2022 Jul;102(9):3543-3550. doi: 10.1002/jsfa.11698. Epub 2021 Dec 17.
Nanoemulsions formulated with citric essential oils are currently of interest because of their physical and chemical properties and multiple applications in areas such as the food industry or agrochemicals. These are thermodynamically unstable and have almost Newtonian flow behaviour, but a suitable formulation allows systems to be obtained with good physical stability and rheological properties. The addition of pectin makes this possible. In this work, food nanoemulsions formulated with pectin, orange essential oil (5 wt%), and Tween 80 were obtained by microfluidization. First, the effect of Tween 80 concentration from 1 to 5 wt% on emulsions without pectin was evaluated. Then, pectin was added to the most stable nanoemulsion obtained and two variables were studied: the pectin solution concentration (from 2 to 6 wt%) and the pectin/emulsion ratio (1:1 or 2:1) at a fixed pectin concentration.
Rheological, laser diffraction, and multiple light scattering techniques were employed to determine the content of Tween 80 that results in the most stable nanoemulsion without pectin, which was 3 wt%. In addition, these techniques were used to determine the structure and physical stability of the nanoemulsions containing orange essential oil and pectin. The results obtained showed that the emulsions containing 2 wt% pectin were destabilized before 24 h. Furthermore, the emulsion with 6 wt% pectin and a 2:1 pectin/emulsion ratio showed the highest viscosity and the lowest mean diameters, and therefore the greatest stability.
This work extends the knowledge of formulation of nanoemulsions and using essential oils. © 2021 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
由于具有物理化学性质和在食品工业、农药等领域的多种应用，用柠檬酸精油配制的纳米乳液目前受到关注。这些乳液热力学不稳定，具有近乎牛顿的流动行为，但合适的配方可以使系统获得良好的物理稳定性和流变性能。果胶的添加使这成为可能。在这项工作中，通过微流化法获得了用果胶、甜橙精油（5wt%）和吐温 80 配制的食品纳米乳液。首先，评估了从 1 到 5wt%的吐温 80 浓度对不含果胶的乳液的影响。然后，将果胶添加到获得的最稳定的纳米乳液中，并研究了两个变量：果胶溶液浓度（从 2 到 6wt%）和固定果胶浓度下的果胶/乳液比（1:1 或 2:1）。
采用流变学、激光衍射和多重光散射技术来确定不含果胶的最稳定纳米乳液所需的吐温 80 含量，结果为 3wt%。此外，这些技术还用于确定含有甜橙精油和果胶的纳米乳液的结构和物理稳定性。所得结果表明，含有 2wt%果胶的乳液在 24 小时之前失稳。此外，含有 6wt%果胶和 2:1 果胶/乳液比的乳液具有最高的粘度和最低的平均粒径，因此具有最大的稳定性。
这项工作扩展了纳米乳液配方和使用精油的知识。©2021 作者。《食品科学杂志》由 John Wiley & Sons Ltd 代表化学工业协会出版。
