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超声波过程对麻粉纳米颗粒和皮克林乳液稳定性的影响

Carolina Guida¹, Ana Carolina Aguiar², Ana Elisa Ramos Magalhães¹

¹Department of Food Engineering and Technology, Faculty of Food Engineering, University of Campinas, UNICAMP, CEP: 13083-862, Campinas, SP, Brazil.

Food research international (Ottawa, Ont.)

|August 15, 2024

概括

绿色技术创建粉纳米粒子 (SNP) 稳定的皮克林乳液. 超声波改变了SNP大小,提高了乳液稳定性,创造了环保,清洁标签的产品.

科学领域:

材料科学材料科学材料科学
合体和表面化学
绿色化学绿色化学

背景情况:

原生粉可以使用环保方法转化为纳米颗粒.
这些粉纳米颗粒 (SNP) 显示出作为皮克林乳液稳定剂的潜力.
皮克林乳液对于清洁标签产品至关重要,需要高度稳定的配方.

研究的目的:

评估通过纳米沉和超声波产生的麻粉纳米颗粒 (SNP) 的稳定作用.
研究水油环境中的超声波处理对SNP特性和乳液稳定性的影响.
为了将这种方法与以前的研究进行比较,仅在水溶中使用超声波.

主要方法:

使用纳米沉技术制备了粉纳米颗粒 (SNP).
在纳米粒子合成和乳液形成过程中应用了超声波处理.
该研究使用麻作为本地粉来源.

主要成果:

超声波能量增加减少了SNP大小 (117.58至55.75nm) 和多分散性 (0.958至0.547) 在水性分散中.
通过超声波进行乳化,在皮克林乳液中产生了较小的液滴大小和单模分布.
长期储存 (7天) 显示滴滴大小变化最小,表明尽管初始花,但乳液稳定性良好.

结论:

通过纳米沉和超声波生成的麻粉纳米粒子 (SNPs) 有效地稳定了皮克林乳液.
在疏水环境中进行超声波处理可以增强纳米粒子的特性和乳液特性.
物理修饰的SNP提供了一条绿色和有效的途径,以实现环保,凝聚稳定的乳液.

关键词:

碳水化合物碳水化合物乳液的稳定性乳液的稳定性纳米沉是一种纳米沉.固体粒子是固体的粒子.超声波超声波是指超声波的使用.

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