Journal
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
Volume 40, Issue -, Pages 87-91Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.ifset.2016.11.007
Keywords
Fish oil; Mesquite gum; Nanoemulsion; Microfluidization; Zeta potential; Droplet size
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Funding
- Consejo Nacional de Ciencia y Tecnologia (CONACyT) of Mexico [CB-2015-01-258118]
- Fondo Sectorial de Innovacion Secretaria de Economia - CONACYT [224907]
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In the last years, the consumption of polyunsaturated fatty acids (PUFAs) has been promoted due to the prevention and treatment of different diseases. When these are marketed as emulsions, their therapeutic efficacy depends on their charge and size. Microfluidization is an emerging technology able to produce smaller droplet sizes. The aim of this study was to evaluate the capacity of mesquite gum to produce fish oil emulsion by microfluidization as a function of pressure and number of passes. Emulsions were produced according to a two factor, three level with two central points: pressure from 34.5 to 206.8 MPa and 1 to 5 passes. The zeta potential and droplet size distributions were evaluated using electrophoretic and dynamic light scattering equipment, respectively. Coarse emulsion produced by high-shear mixer shows a droplet size up to 1.5 mu m, while microfluidization process produce smaller droplet size (?.200 nm). Also, zeta potential values increased around -30 +/- 2 mV. The optimal conditions were estimated at 144 MPa and two passes of microfluidization. Nanoemulsions with an average droplet size around 200 nm could be used to improve their absorption in the digestive tract (C) 2016 Published by Elsevier Ltd.
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