Influence of Milk Whey on High-Oleic Palm Oil Nanoemulsions: Powder Production, Physical and Release Properties

12 páginas

Detalles Bibliográficos
Autores Principales: Ricaurte, Leidy, Prieto Correa, Rosa Erlide, Perea Flores, María de Jesus, Quintanilla Carvajal, María Ximena
Formato: journal article
Lenguaje:Inglés (English)
Publicado: Food Biophysics 2020
Materias:
Acceso en línea:http://hdl.handle.net/10818/43483
id ir-10818-43483
recordtype dspace
spelling 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