Comparison of Gamma-Oryzanol Nanoemulsions Fabricated by Different High Energy Techniques
Abstract
:1. Introduction
2. Materials and Methods
2.1. Coarse Emulsion Preparation
2.2. High-Energy Treatments and Characterization
2.2.1. Conventional Homogenization
2.2.2. Ultrasonication
2.2.3. High-Pressure Homogenization
2.2.4. Ultra-High-Pressure Homogenization
2.3. Physical Stability of Untreated and High Energy Treated Emulsions
2.4. Particle Size and Distribution
2.5. Rheological Properties
2.6. Image and Morphology Analysis: Confocal Laser Scanning Microscopy
2.7. Statistical Analysis
3. Results and Discussion
3.1. Coarse Emulsion Physical Stability
3.2. Particle Size and Distribution
3.3. Rheological Properties
3.4. Image Analysis of Emulsion With and Without High-Energy Treatment by Confocal Laser Scanning Microscopy
3.5. Physical Stability of High-Energy Treated Emulsions
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Formulation | Citrus Pectin (g) | Sodium Caseinate (g) | Oil (g) | pH |
---|---|---|---|---|
1P | 0.3 | 3 | 5 | 7.3 |
2P | 0.7 | 3 | 5 | 7.3 |
3C | 0.7 | 4 | 5 | 7.3 |
4C | 0.7 | 7 | 5 | 7.3 |
5A | 0.7 | 7 | 7 | 7.3 |
6A | 0.7 | 7 | 9 | 7.3 |
7A | 0.7 | 7 | 7 | 5.3 |
Emulsion | Storage Time (days) | Z-Average Size (nm) | PDI |
---|---|---|---|
Without treatment | 0 | 3497.0 ± 176.9 b | 0.40 ± 0.09 c |
7 | 5290.7 ± 653.4 a | 0.65 ± 0.04 a | |
US | 0 | 30.2 ± 1.0 g | 0.26 ± 0.05 d |
7 | 30.4 ± 1.0 g | 0.34 ± 0.05 c | |
HP1 | 0 | 955.0 ± 22.2 d | 0.19 ± 0.10 e |
7 | 928.7 ± 45.2 d | 0.27 ± 0.01 d | |
HP2 | 0 | 298.2 ± 9.6 f | 0.14 ± 0.05 e |
7 | 231.1 ± 1.3 f | 0.22 ± 0.01 d | |
UH100 | 0 | 481.0 ± 11.5 e | 0.29 ± 0.08 d |
7 | 543.1 ± 8.7 e | 0.48 ± 0.01 b | |
UH200 | 0 | 513.3 ± 49.6 e | 0.40 ± 0.08 c |
7 | 692.0 ± 13.9 e | 0.63 ± 0.04 a | |
CH | 0 | 1140.0 ± 17.5 c | 0.19 ± 0.04 e |
7 | 1301.7 ± 44.6 c | 0.51 ± 0.05 b |
Emulsion | Storage Time (Days) | k (mPa.sn) | n | R2 |
---|---|---|---|---|
Without treatment | 0 | 180 ± 3 c | 0.80 ± 0.02 c | 1 |
7 | 860 ± 260 a | 0.60 ± 0.07 d | 1 | |
US | 0 | 9 ± 2.5 g | 0.62 ± 0.03 d | 1 |
7 | 4 ± 1.5 g | 0.69 ± 0.03 e | 1 | |
HP1 | 0 | 20 ± 0.5 f | 0.86 ± 0.05 bc | 1 |
7 | 20 ± 0.6 f | 0.72 ± 0.03 e | 1 | |
HP2 | 0 | 10 ± 0.6 g | 0.92 ± 0.03 a | 1 |
7 | 10 ± 0.5 g | 0.88 ± 0.01 a | 1 | |
UH100 | 0 | 40 ± 1 e | 0.86 ± 0.01 bc | 1 |
7 | 40 ± 2.5 e | 0.91 ± 0.01 a | 1 | |
UH200 | 0 | 80 ± 5 d | 0.97 ± 0.01 a | 1 |
7 | 80 ± 1.8 d | 0.96 ± 0.07 a | 1 | |
CH | 0 | 170 ± 10 c | 0.81 ± 0.01 c | 1 |
7 | 530 ± 70 b | 0.74 ± 0.03 e | 1 |
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© 2024 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
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Jaime-Báez, R.; Saldo, J.; González-Soto, R.A. Comparison of Gamma-Oryzanol Nanoemulsions Fabricated by Different High Energy Techniques. Foods 2024, 13, 2256. https://doi.org/10.3390/foods13142256
Jaime-Báez R, Saldo J, González-Soto RA. Comparison of Gamma-Oryzanol Nanoemulsions Fabricated by Different High Energy Techniques. Foods. 2024; 13(14):2256. https://doi.org/10.3390/foods13142256
Chicago/Turabian StyleJaime-Báez, Rodrigo, Jordi Saldo, and Rosalía América González-Soto. 2024. "Comparison of Gamma-Oryzanol Nanoemulsions Fabricated by Different High Energy Techniques" Foods 13, no. 14: 2256. https://doi.org/10.3390/foods13142256