شماره ركورد كنفرانس :
5041
عنوان مقاله :
Nanoemulsification of triglycerides: a novel approach to create nano-texture in food systems
Author/Authors :
M. Nejatian Department of Food Science & Technology - Faculty of Agriculture - Tarbiat Modares University, Tehran, Iran , S. Abbasi Department of Food Science & Technology - Faculty of Agriculture - Tarbiat Modares University, Tehran, Iran
كليدواژه :
Nanoemulsion , Nanogels , Long chain triglycerides , Ultrasound , Rheology
عنوان كنفرانس :
The 10th International Chemical Engineering Congress & Exhibition (IChEC 2018)
چكيده فارسي :
فاقد چكيده فارسي
چكيده لاتين :
Nanoemulsions may be used as gelling agent under certain processing and formulation conditions. In the present study, the influence of triglyceride oil and SDS concentrations, as well as homogenization time (ultrasonication) on the creation of nanoemulsion gel were investigated. The results showed that conentrated nanoemulsions (containing 40 and 50 wt% sunflower oil) could be achieved when the mixtures were sonicated minimum 3 min at the presence of the oil and surfactant (oil: surfactant ratio 10.0:0.7 w/w). Moreover, the viscous nanoemulsions (containing 60, 50 and 40 wt% oil) transformed into viscoelastic gels once sonication last for 3, 9 and 30 min, respectively. These nanogels have great potential to be used in constracting nanostraucture, nanoencapsulation and delivering lipophilic functional agents in many soft foods, creams, sauces.
