LONG TERM STABILITY OF MICROFLUIDIZED EMULSIONS USED IN MICROENCAPSULATION BY SPRAY DRYING

  • F. Villalobos-Castillejos
  • L. Alamilla-Beltrán
  • D.E. Leyva-Daniel
  • A. Monroy-Villagrana
  • J. Jiménez-Guzmán
  • L. Dorantes-Álvarez
  • G.F. Gutiérrez-López Instituto Polit´ecnico Nacional
Keywords: emulsions, microfludization, long term stability, encapsulation, depletion flocculation

Abstract

The long-term (60 days) effect of microfluidization on the properties of -carotene emulsions in a matrix of biopolymers (maltodextrin and gum arabic) for spray drying was evaluated. Microfluidization showed a significant effect (p ≤ 0.05) in the reduction of Emulsion Droplet Size (EDS) (262-721 nm). Emulsions with higher contents of gum arabic produce the smallest EDS (383-721 nm). EDS and the polydispersity index were directly related while stability and lightness were inversely related to EDS. The majority changes in the stability of emulsions were observed during the first 10 days, promoting the broke up for those emulsions with higher content of maltodextrin. Emulsions with large content of gum arabic remain stable for longer time, despite depletion flocculation due to excess biopolymer.

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Published
2019-09-05
How to Cite
Villalobos-Castillejos, F., Alamilla-Beltrán, L., Leyva-Daniel, D., Monroy-Villagrana, A., Jiménez-Guzmán, J., Dorantes-Álvarez, L., & Gutiérrez-López, G. (2019). LONG TERM STABILITY OF MICROFLUIDIZED EMULSIONS USED IN MICROENCAPSULATION BY SPRAY DRYING. Revista Mexicana De Ingeniería Química, 16(1), 221-228. https://doi.org/10.24275/rmiq/Alim824
Section
Food Engineering

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