naa a22 4500 510724809 CHVBK 20180411082931.0 cr unu---uuuuu 180411e20130901xx s 000 0 eng 10.1007/s11947-012-0881-y doi (NATIONALLICENCE)springer-10.1007/s11947-012-0881-y Physicochemical Characterization of Lemongrass Essential Oil-Alginate Nanoemulsions: Effect of Ultrasound Processing Parameters [Elektronische Daten] [Laura Salvia-Trujillo, Alejandra Rojas-Graü, Robert Soliva-Fortuny, Olga Martín-Belloso] The formation of lemongrass oil (1% v/v) nanoemulsions in aqueous sodium alginate solution (1% w/v) containing Tween 80 (1% v/v) as nonionic surfactant was studied in terms of droplet size, electrical charge, viscosity, and whiteness index considering different ultrasonication times (0, 30, 60, 120, and 180s) and amplitudes (30, 60, and 100μm). The droplet size and size distribution of the emulsions decreased at increasing treatment time and amplitude. The minimum average droplet size observed in nanoemulsions was 4.31 ± 0.18nm with a narrow size distribution. The interface electrical charge of the coarse emulsion was −18.0 ± 2.9mV, whereas in ultrasonicated nanoemulsions, it diminished up to −55.8 ± 6.4mV when the sonication time was extended for 180s. The viscosity of nanoemulsions also decreased at increasing treatment time and amplitude. Moreover, nanoemulsions became translucent after sonicating for 180s at 30, 60, or 100μm with whiteness indices of 28.61 ± 0.17, 27.93 ± 0.21, and 27.86 ± 0.33, respectively. Therefore, it can be stated that ultrasound processing might be a feasible technology to produce highly translucent lemongrass oil-alginate nanoemulsions, with extremely small droplet sizes and high stability to be used as delivery systems of essential oils in food products. However, it is necessary to investigate the effect of ultrasound processing parameters on the antimicrobial potential of essential oils incorporated to nanoemulsions. Springer Science+Business Media, LLC, 2012 Nanoemulsions nationallicence Sodium alginate nationallicence Essential oils nationallicence Ultrasounds nationallicence Droplet size nationallicence ζ-potential nationallicence Salvia-Trujillo Laura Department of Food Technology, University of Lleida, Av. Alcalde Rovira Roure 191, 25198, Lleida, Spain aut Rojas-Graü Alejandra Department of Food Technology, University of Lleida, Av. Alcalde Rovira Roure 191, 25198, Lleida, Spain aut Soliva-Fortuny Robert Department of Food Technology, University of Lleida, Av. Alcalde Rovira Roure 191, 25198, Lleida, Spain aut Martín-Belloso Olga Department of Food Technology, University of Lleida, Av. Alcalde Rovira Roure 191, 25198, Lleida, Spain aut Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/9(2013-09-01), 2439-2446 1935-5130 6:9<2439 2013 6 11947 https://doi.org/10.1007/s11947-012-0881-y text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0881-y text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Salvia-Trujillo Laura Department of Food Technology, University of Lleida, Av. Alcalde Rovira Roure 191, 25198, Lleida, Spain aut NATIONALLICENCE 700 1- Rojas-Graü Alejandra Department of Food Technology, University of Lleida, Av. Alcalde Rovira Roure 191, 25198, Lleida, Spain aut NATIONALLICENCE 700 1- Soliva-Fortuny Robert Department of Food Technology, University of Lleida, Av. Alcalde Rovira Roure 191, 25198, Lleida, Spain aut NATIONALLICENCE 700 1- Martín-Belloso Olga Department of Food Technology, University of Lleida, Av. Alcalde Rovira Roure 191, 25198, Lleida, Spain aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/9(2013-09-01), 2439-2446 1935-5130 6:9<2439 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer