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Nanoemulsion preparation by combining high pressure homogenization and high power ultrasound at low energy densities

CALLIGARIS, Sonia
•
PLAZZOTTA, STELLA
•
BOT, Francesca
altro
ANESE, Monica
2016
  • journal article

Periodico
FOOD RESEARCH INTERNATIONAL
Abstract
Combinations of high pressure homogenization (HPH) and ultrasound (US) were studied as alternative processes to individual HPH and US to produce stable nanoemulsions, while reducing the energy requirement. A 15% (w/w) oil-in-water mixture containing 4.5% (w/w) of a blend of Tween 80 and Span 80 (1:1 w/w) was homogenized by means of combinations of HPH and US. In particular, 20 to 100 MPa HPH was applied before or after 20 or 60 s US, providing low and medium energy densities. Emulsions were analyzed for particle size distribution and mean diameter, viscosity and physical stability. Results were compared with those relevant to emulsions prepared by the application of individual HPH and US, providing comparable or higher energy densities. US and HPH applied in combination at low and medium energy density values allowed to obtain nanoemulsion having lower mean particle dimensions and, in most cases, higher stability than those prepared by using individual US or HPH at high energy densities. A greater efficiency was found for US preceding HPH. © 2016 Elsevier Ltd.
DOI
10.1016/j.foodres.2016.01.033
WOS
WOS:000374801100003
Archivio
http://hdl.handle.net/11390/1088878
info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-84959020088
www.elsevier.com/inca/publications/store/4/2/2/9/7/0
http://www.sciencedirect.com/science/article/pii/S0963996916300321
Diritti
open access
Soggetti
  • Energy density

  • High power ultrasound...

  • High pressure homogen...

  • Nanoemulsion

  • Particle size

  • Food Science

Scopus© citazioni
42
Data di acquisizione
Jun 14, 2022
Vedi dettagli
Web of Science© citazioni
57
Data di acquisizione
Mar 20, 2024
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