Influence of Milk Whey on High-Oleic Palm Oil Nanoemulsions: Powder Production, Physical and Release Properties
12 páginas
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Food Biophysics
2020
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Acceso en línea: | http://hdl.handle.net/10818/43483 |
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ir-10818-434832022-05-19T19:21:02Z Influence of Milk Whey on High-Oleic Palm Oil Nanoemulsions: Powder Production, Physical and Release Properties Ricaurte, Leidy Prieto Correa, Rosa Erlide Perea Flores, María de Jesus Quintanilla Carvajal, María Ximena Milk whey High-oleic palm oil Nanoemulsions Spray drying Atomization system 12 páginas The milk whey is a by-product of the dairy industry with a relevant protein concentration which can be employed as a wall material in spray drying processes. In this work, milk whey was used to encapsulate high oleic palm oil (HOPO) nanoemulsions. The HOPO/whey ratio and the atomization system (two-fluid nozzle and rotary disc) had a significant influence in the capsule formation. In addition, the release of the oleic acid (AO) from HOPO was evaluated by dialysis bag method for powders obtained by both types of atomizers. Different powders were obtained with good physical properties (particle diameter: 6.1–18.8 μm, aw: 0.058–0.125, moisture: 0.86–2.39%, bulk density: 390–770 kg/m3, dissolution rate: 55–115s) from stable nanoemulsions with high encapsulation efficiencies (77 to 99%). On the other hand, the release percents of AO were 82.8 and 75.8% for the two-fluid nozzle and the rotary disc, respectively. The release was not completed in the tested time (7 h) due to stable HOPO-whey linkages, and the gradient that must be broken was higher. Aditionally, an inverse relation was found between diameter particle and AO release. 2020-10-02T19:05:42Z 2020-10-02T19:05:42Z 2017-09-08 journal article publishedVersion Ricaurte, L., Correa, R.E.P., de Jesus Perea-Flores, M. et al. Influence of Milk Whey on High-Oleic Palm Oil Nanoemulsions: Powder Production, Physical and Release Properties. Food Biophysics 12, 439–450 (2017). https://doi.org/10.1007/s11483-017-9500-9 1557-1858 https://link.springer.com/article/10.1007/s11483-017-9500-9 http://hdl.handle.net/10818/43483 10.1007/s11483-017-9500-9 eng Food Biophysics volume 12, pages 439–450 (2017) Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/ openAccess application/pdf Food Biophysics Universidad de La Sabana Intellectum Repositorio Universidad de La Sabana Universidad de La Sabana Intellectum Repositorio Universidad de La Sabana https://intellectum.unisabana.edu.co |
institution |
Universidad de La Sabana |
collection |
DSpace |
language |
Inglés (English) |
topic |
Milk whey High-oleic palm oil Nanoemulsions Spray drying Atomization system |
spellingShingle |
Milk whey High-oleic palm oil Nanoemulsions Spray drying Atomization system Ricaurte, Leidy Prieto Correa, Rosa Erlide Perea Flores, María de Jesus Quintanilla Carvajal, María Ximena Influence of Milk Whey on High-Oleic Palm Oil Nanoemulsions: Powder Production, Physical and Release Properties |
description |
12 páginas |
format |
journal article |
author |
Ricaurte, Leidy Prieto Correa, Rosa Erlide Perea Flores, María de Jesus Quintanilla Carvajal, María Ximena |
author_facet |
Ricaurte, Leidy Prieto Correa, Rosa Erlide Perea Flores, María de Jesus Quintanilla Carvajal, María Ximena |
author_sort |
Ricaurte, Leidy |
title |
Influence of Milk Whey on High-Oleic Palm Oil Nanoemulsions: Powder Production, Physical and Release Properties |
title_short |
Influence of Milk Whey on High-Oleic Palm Oil Nanoemulsions: Powder Production, Physical and Release Properties |
title_full |
Influence of Milk Whey on High-Oleic Palm Oil Nanoemulsions: Powder Production, Physical and Release Properties |
title_fullStr |
Influence of Milk Whey on High-Oleic Palm Oil Nanoemulsions: Powder Production, Physical and Release Properties |
title_full_unstemmed |
Influence of Milk Whey on High-Oleic Palm Oil Nanoemulsions: Powder Production, Physical and Release Properties |
title_sort |
influence of milk whey on high-oleic palm oil nanoemulsions: powder production, physical and release properties |
publisher |
Food Biophysics |
publishDate |
2020 |
url |
http://hdl.handle.net/10818/43483 |
_version_ |
1741873750310125568 |
score |
12,131701 |