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Elaboration and characterization of nanoemulsion with orange essential oil and pectin.

Sanchez, A ; García, MC ; et al.
In: Journal of the science of food and agriculture, Jg. 102 (2022-07-01), Heft 9, S. 3543-3550
academicJournal

Titel:
Elaboration and characterization of nanoemulsion with orange essential oil and pectin.
Autor/in / Beteiligte Person: Sanchez, A ; García, MC ; Martín-Piñero, MJ ; Muñoz, J ; Alfaro-Rodríguez, MC
Zeitschrift: Journal of the science of food and agriculture, Jg. 102 (2022-07-01), Heft 9, S. 3543-3550
Veröffentlichung: <2005-> : Chichester, West Sussex : John Wiley & Sons ; <i>Original Publication</i>: London, Society of Chemical Industry., 2022
Medientyp: academicJournal
ISSN: 1097-0010 (electronic)
DOI: 10.1002/jsfa.11698
Schlagwort:
  • Emulsions chemistry
  • Pectins
  • Polysorbates chemistry
  • Viscosity
  • Oils, Volatile chemistry
Sonstiges:
  • Nachgewiesen in: MEDLINE
  • Sprachen: English
  • Publication Type: Journal Article
  • Language: English
  • [J Sci Food Agric] 2022 Jul; Vol. 102 (9), pp. 3543-3550. <i>Date of Electronic Publication: </i>2021 Dec 17.
  • MeSH Terms: Oils, Volatile* / chemistry ; Emulsions / chemistry ; Pectins ; Polysorbates / chemistry ; Viscosity
  • References: Jiang W-x, Qi J-r, Liao J-s and Yang X-q, Acid/ethanol induced pectin gelling and its application in emulsion gel. Food Hydrocolloids 118:106774 (2021). ; Chan SY, Choo WS, Young DJ and Loh DJ, Pectin as a rheology modifier: origin, structure, commercial production and rheology. Carbohydr Polym 161:118-139 (2017). ; Ralet MC, Leroug P and Quéméner B, Mass spectrometry for pectin structure analysis. Carbohydr Res 344:1798-1807 (2009). https://doi.org/10.1016/j.carres.2008.08.036. ; Neckebroeck B, Verkempinck SHE, Vaes G, Wouters K, Magnée J, Hendrickx ME et al., Advanced insight into the emulsifying and emulsion stabilizing capacity of carrot pectin subdomains. Food Hydrocolloids 102:105594 (2020). ; Rolin C and De Vries J, Pectin, in Food Gels, ed. by Harris P. Elsevier Applied Science, New York, NY, USA, pp. 401-443 (1990). ; Rasidek NAM, Nordin MFM, Tokuyam H, Nagatsu T, Mili N, Zaini AS et al., Subcritical water-based pectin from banana peels (Musa paradisiaca cv.Tanduk) as a natural gelation agent. Mater Today: Proceed 47:1329-1335 (2021). https://doi.org/10.1016/j.matpr.2021.02.815. ; Martín-Piñero MJ, García MC, Muñoz J and Alfaro-Rodríguez MC, Influence of the welan gum biopolymer concentration on the rheological properties, droplet size distribution and physical stability of thyme oil/W emulsions. Int J Biol Macromol 133:270-277 (2019). ; Schmidt US, Schmidt K, Kurz T, Endreß HU and Schuchmann HP, Pectins of different origin and their performance in forming and stabilizing oil-in-water-emulsions. Food Hydrocolloids 46:59-66 (2015). ; Kpodo FM, Agbenorhevi JK, Alba K, Oduro IN, Morris GA and Kontogiorgos V, Structure-function relationships in pectin emulsification. Food Biophys 13:71-79 (2018). ; McClements DJ and Rao J, Food-grade nanoemulsions: formulation, fabrication, properties, performance, biological fate, and potential toxicity. Crit Rev Food Sci Nutr 51:285-330 (2011). ; Eid AMM, Elmarzugi NA and El-Enshasy HA, Preparation and evaluation of olive oil nanoemulsion using sucrose monoester. Int J Pharm Pharm Sci 5:434-440 (2013). ; Borwankar RP, Lobo LA and Wasan DT, Emulsion stability-kinetics of flocculation and coalescence. J Colloid Interface Sci 69:135-146 (1992). ; Dickinson E and Woskett CM, Competitive adsorption between proteins and small-molecule surfactants in food emulsions, in Food Colloids, ed. by Bee RD, Richmond P and Mingins J. Royal Society of Chemistry, London, UK, pp. 74-96 (1989). ; Rodríguez-Rojo S, Varona S, Nuñuz M and Cocero MJ, Characterization of rosemary essential oil for biodegradable emulsions. Ind Crops Prod 37:137-140 (2012). ; Fillâtre Y, Gray F-X and Roy C, Pesticides in essential oils: occurrence and concentration in organic and conventional orange essential oils from eleven geographical origins. Anal Chim Acta 992:55-66 (2017). ; Burnett CL, Fiume MM, Bergfeld WF, Belsito DV, Hill RA, Klaassen CD et al., Safety assessment of citrus-derived peel oils as used in cosmetics. Int J Toxicol 38:33S-59S (2019). ; Bora H, Kamle M, Mahato DK, Tiwari P and Kumar P, Citrus essential oils (CEOs) and their applications in food: an overview. Plants 9:357 (2020). ; Matiz G, Osorio MR, Camacho F, Atencia M and Herazo J, Effectiveness of antimicrobial formulations for acne based on orange (Citrus sinensis) and sweet basil (Ocimum basilicum L) essential oils. Biomedica 32:125-133 (2012). ; Velázquez-Nuñez MJ, Avila-Sosa R, Palou E and López-Malo A, Antifungal activity of orange (Citrus sinensis var. Valencia) peel essential oil applied by direct addition or vapor contact. Food Contr 31:1-4 (2013). ; Magalhães ML, Ionta M, Ferreira GA, Campidelli MLL, Nelson DL, Ferreira VRF et al., Biological activities of the essential oil from the Moro orange peel (Citrus sinensis (L.) Osbeck). Flavour Fragrance J 35:294-301 (2020). https://doi.org/10.1002/ffj.3561. ; Razola-Díaz MC, Guerra-Hernández EJ, García-Villanova B and Verardo V, Recent developments in extraction and encapsulation techniques of orange essential oil. Food Chem 30:129575 (2021). https://doi.org/10.1016/j.foodchem.2021.129575. ; Fresneda M, Trujillo-Cayado LA, García MC, Alfaro-Rodriguez MC and Munoz J, Production of more sustainable emulsions formulated with eco-friendly materials. J Clean Prod 243:118661 (2020). ; Martin MJ, Trujillo LA, Garcia MC, Alfaro MC and Muñoz J, Effect of emulsifier HLB and stabilizer addition on the physical stability of thyme essential oil emulsions. J Dispersion Sci Technol 39:1627-1634 (2018). ; Martin-Piñero MJ, Muñoz J and Alfaro-Rodriguez MC, Improvement of the rheological properties of rosemary oil nanoemulsions prepared by microfluidization and vacuum evaporation. J Ind Eng Chem 91:340-346 (2020). ; Bru P, Brunel L, Buron H, Cayré I, Ducarre X, Fraux A et al., Particle size and rapid stability analyses of concentrated dispersions: use of multiple light scattering technique, in Particle Sizing and Characterization. ACS Symposium Series, Vol. 881, ed. by Provder T and Texter J. American Chemical Society, Washington, DC, pp. 45-60 (2004). ; McClements DJ, Food Emulsions: Principles, Practices, and Techniques, 3rd edn. CRC Press, Boca Raton, FL, USA (2015). ; Lesaint C, Glomm WR, Lundgaard LE and Sjöblom J, Dehydration efficiency of AC electrical fields on water-in-model-oil emulsions. Colloids Surf A 352:63-69 (2009). ; Trujillo Cayado LA, Santos J, Calero N, Alfaro MDC and Muñoz J, Influence of the homogenization pressure on the rheology of biopolymer-stabilized emulsions formulated with thyme oil. Fluids 4:29 (2019). ; Kaombe DD, Lenes M, Toven K and Glomm WR, Turbiscan as a tool for studying the phase separation tendency of pyrolysis oil. Energy Fuel 27:1446-1452 (2013). ; Torres LG, Iturbe R, Snowden MJ, Chowdhry BZ and Leharne SA, Preparation of o/w emulsions stabilized by solid particles and their characterization by oscillatory rheology. Colloids Surf A 302:439-448 (2007). ; Rascón-Chu A, Martínez-López AL, Carvajal-Millán E, de León-Renova NEP, Márquez-Escalante JA and Romo-Chacón A, Pectin from low quality ‘Golden Delicious’ apples: composition and gelling capability. Food Chem 116:101-103 (2009). ; Dickinson E, An Introduction to Food Colloids. 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  • Contributed Indexing: Keywords: laser diffraction; microfluidization; multiple light scattering; nanoemulsion; orange essential oil; pectin
  • Substance Nomenclature: 0 (Emulsions) ; 0 (Oils, Volatile) ; 0 (Polysorbates) ; 89NA02M4RX (Pectins)
  • Entry Date(s): Date Created: 20211202 Date Completed: 20220614 Latest Revision: 20220614
  • Update Code: 20231215

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