caa a22 4500 463156315 CHVBK 20180406164735.0 cr unu---uuuuu 170326e20070901xx s 000 0 eng 10.1007/s00217-006-0476-9 doi (NATIONALLICENCE)springer-10.1007/s00217-006-0476-9 Optimization of nano-emulsions production by microfluidization [Elektronische Daten] [Seid Jafari, Yinghe He, Bhesh Bhandari] The purpose of this study was to produce an oil-in-water nano-emulsion with different compositions of the continuous and dispersed phases through microfluidization. The aqueous phase was a solution of maltodextrin with five different emulsifying ingredients including modified starch (Capsul and Hi-Cap), sodium caseinate (SC), whey protein hydrolysate (WPH), or whey protein concentrate (WPC), while the oil phase consisted of d-limonene or fish oil. Results showed that micofluidizer was capable of producing nano-emulsions (D32 as small as 150nm) with a narrow size distribution. Generally, moderate microfluidization pressures (42-63MPa) and cycles (1-2) were the optimum conditions beyond which, there were adverse changes in the emulsion size. For the two oils tested as the dispersed phase, fish oil emulsions had lower Sauter mean diameters (D32) but with wider size distributions than d-limonene. When different emulsifying ingredients were compared, Hi-Cap produced nano-emulsions with the narrowest distribution but highest D32 (about 600nm). Nano-emulsions with WPC had the smallest D32 (about 200nm) but the widest size distribution. It was found that a d-limonene volume fraction of 0.10 was the optimum dispersed-phase concentration in terms of emulsion droplet size (D32). Also, adding a surfactant (Tween 20) helped to reduce the emulsion size significantly during microfluidization, but it lead to extensive flocculation of emulsion droplets because of surfactant-biopolymer interactions and emulsifier displacement. Springer-Verlag, 2006 Nano-emulsion nationallicence d-Limonene nationallicence Fish oil nationallicence Emulsification nationallicence Emulsifier nationallicence Droplet size distribution nationallicence Jafari Seid School of Land and Food Sciences, University of Queensland, Brisbane, Australia aut He Yinghe School of Engineering, James Cook University, Townsville, Australia aut Bhandari Bhesh School of Land and Food Sciences, University of Queensland, Brisbane, Australia aut European Food Research and Technology Springer-Verlag 225/5-6(2007-09-01), 733-741 1438-2377 225:5-6<733 2007 225 217 https://doi.org/10.1007/s00217-006-0476-9 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s00217-006-0476-9 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Jafari Seid School of Land and Food Sciences, University of Queensland, Brisbane, Australia aut NATIONALLICENCE 700 1- He Yinghe School of Engineering, James Cook University, Townsville, Australia aut NATIONALLICENCE 700 1- Bhandari Bhesh School of Land and Food Sciences, University of Queensland, Brisbane, Australia aut NATIONALLICENCE 773 0- European Food Research and Technology Springer-Verlag 225/5-6(2007-09-01), 733-741 1438-2377 225:5-6<733 2007 225 217 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer