Artículos de revistas
Obtaining Annatto Seed Oil Miniemulsions By Ultrasonication Using Aqueous Extract From Brazilian Ginseng Roots As A Biosurfactant
Journal Of Food Engineering. Elsevier Ltd, v. 168, p. 68 - 78, 2016.
The purpose of this study was to produce an oil-in-water (O/W) emulsion of δ-tocotrienol-rich oil obtained from annatto seeds by a supercritical fluid extraction process. The effects of emulsification by ultrasound (US) were evaluated and compared to emulsification by dispax reactor (DR) at similar energy densities. Saponin-rich extract from Brazilian ginseng roots (BGR) was obtained from BGR by pressurized liquid extraction and used as a biosurfactant. A model O/W emulsion system was prepared with soybean oil and commercial saponin. The influence of the emulsification process, energy density, oil type, biosurfactant type and biosurfactant concentration on the size and stability of the resulting droplets was examined through the experimental design and proper statistical analysis. The results showed that US produced more stable emulsion with smaller droplet sizes in comparison with the DR device at the same energy density. In general, increasing the energy density helped to reduce the emulsion droplet size. The minimum average droplet size observed in the mini-emulsions was 0.35 μm. The data show that both biosurfactants were capable of forming emulsions containing relatively small droplets (<0.83 μm) and were rather stable (96-99%), with some creaming. The emulsion droplets also showed a surface potential of approximately -49 mV because of the adsorbed biosurfactants, which minimized the flocculation of the oil droplets. These results indicate that BGR-extracted saponin might be an attractive biosurfactant choice for emulsion formulations for use in food and beverage products.1686878Abismail, B., Canselier, J.P., Wilhelm, A.M., Delmas, H., Gourdon, C., Emulsification by ultrasound: Drop size distribution and stability (1999) Ultrason. Sonochem., 6 (1), pp. 75-83Aggarwal, B.B., Sundaram, C., Prasad, S., Kannappan, R., Tocotrienols, the vitamin e of the 21st century: Its potential against cancer and other chronic diseases (2010) Biochem. Pharmacol., 80 (11), pp. 1613-1631Albuquerque, C.L., Meireles, M.A.A., Defatting of annatto seeds using supercritical carbon dioxide as a pretreatment for the production of bixin: Experimental, modeling and economic evaluation of the process (2012) J. Supercrit. Fluids, 66, pp. 86-95(1997) AOAC Official of Analysis, , 16th ed. Association of Official Analytical Chemists Washington, DC(2004) AOAC Official Methods and Recommended Practices of the American Oil Chemists' Society, , fifth ed. American Oil Chemists' Society Press Champaign, USAChandrapala, J., Oliver, C., Kentish, S., Ashokkumar, M., Ultrasonics in food processing (2012) Ultrason. Sonochem., 19 (5), pp. 975-983Chen, W.-J., Hsiao, L.-C., Chen, K.K.-Y., Metal desorption from copper (II)/nickel (II)-spiked kaolin as a soil component using plant-derived saponin biosurfactant (2008) Process Biochem., 43 (5), pp. 488-498Cheok, C.Y., Salman, H.A.K., Sulaiman, R., Extraction and quantification of saponins: A review (2014) Food Res. Int., 59, pp. 16-40Cooper, D.G., Goldenberg, B.G., Surface-active agents from two Bacillus species (1987) Appl. Environ. Microbiol., 53 (2), pp. 224-229Debien, I.C.N., Meireles, M.A.A., Supercritical fluid extraction of beta-ecdysone from Brazilian Ginseng (Pfaffia glomerata) roots (2014) Food Public Health, 4 (2), pp. 67-73Dickinson, E., Radford, S.J., Golding, M., Stability and rheology of emulsions containing sodium caseinate: Combined effects of ionic calcium and non-ionic surfactant (2003) Food Hydrocolloids, 17 (2), pp. 211-220Gottlieb, N., Schwartzbach, C., 2004. Development of an internal mixing two-fluid nozzle by systematic variation of internal parts. In: 19th Annual Meeting of ILASS (Europe) Conference Proceedings, Nottingham, UK, p. 97Henry, J.V., Fryer, P.J., Frith, W.J., Norton, I.T., Emulsification mechanism and storage instabilities of hydrocarbon-in-water sub-micron emulsions stabilised with Tweens (20 and 80), Brij 96v and sucrose monoesters (2009) J. Colloid Interface Sci., 338 (1), pp. 201-206Jafari, S.M., Assadpoor, E., He, Y., Bhandari, B., Re-coalescence of emulsion droplets during high-energy emulsification (2008) Food Hydrocolloids, 22 (7), pp. 1191-1202Jafari, S.M., He, Y., Bhandari, B., Production of sub-micron emulsions by ultrasound and microfluidization techniques (2007) J. Food Eng., 82 (4), pp. 478-488Kentish, S., Wooster, T., Ashokkumar, M., Balachandran, S., Mawson, R., Simons, L., The use of ultrasonics for nanoemulsion preparation (2008) Innovative Food Sci. Emerg. Technol., 9 (2), pp. 170-175Mason, T.G., Wilking, J., Meleson, K., Chang, C., Graves, S., Nanoemulsions: Formation, structure, and physical properties (2006) J. Phys.: Condens. Matter, 18 (41), p. R635McClements, D.J., Nanoemulsions versus microemulsions: Terminology, differences, and similarities (2012) Soft Matter, 8 (6), pp. 1719-1729Menna-Barreto, R.F.S., Laranja, G.A.T., Silva, M.C.C., Coelho, M.G.P., Paes, M.C., Oliveira, M.M., De Castro, S.L., Anti-trypanosoma cruzi activity of Pterodon pubescens seed oil: Geranylgeraniol as the major bioactive component (2008) Parasitol. Res., 103 (1), pp. 111-117Menrad, K., Market and marketing of functional food in Europe (2003) J. Food Eng., 56 (2), pp. 181-188Mironenko, N., Brezhneva, T., Poyarkova, T., Selemenev, V., Determination of some surface-active characteristics of solutions of triterpene saponin derivatives of oleanolic acid (2010) Pharm. Chem. J., 44 (3), pp. 157-160Mitra, S., Dungan, S.R., Micellar properties of quillaja saponin. 2. Effect of solubilized cholesterol on solution properties (2000) Colloids Surf., B, 17 (2), pp. 117-133Oleszek, W., Hamed, A., Saponin-based surfactants (2010) Surfactants from Renewable Resources, pp. 239-248. , M. Kjellin, I. Johansson, John Wiley & Sons Ltd. United KingdomPal, R., Rheological behaviour of concentrated surfactant solutions and emulsions (1992) Colloids Surf., 64 (3), pp. 207-215Rao, J., McClements, D.J., Food-grade microemulsions, nanoemulsions and emulsions: Fabrication from sucrose monopalmitate & lemon oil (2011) Food Hydrocolloids, 25 (6), pp. 1413-1423Salvia-Trujillo, L., Rojas-Graü, A., Soliva-Fortuny, R., Martín-Belloso, O., Physicochemical characterization of lemongrass essential oil-alginate nanoemulsions: Effect of ultrasound processing parameters (2013) Food Bioprocess Technol., 6 (9), pp. 2439-2446Santana, R., Perrechil, F., Cunha, R., High-and low-energy emulsifications for food applications: A focus on process parameters (2013) Food Eng. Rev., 5 (2), pp. 107-122Santos, D.T., Barbosa, D.F., Broccolo, K., Gomes, M.T.M.S., Vardanega, R., Meireles, M.A.A., Pressurized organic solvent extraction with on-line particle formation by supercritical anti solvent processes (2012) Food Public Health, 2 (6), pp. 231-240Schauss, A.G., Endredd, J.R., Clewell, A., Safety of unsaturated Vitamin e Tocotrienols ans their isomers (2013) Tocotrienols: Vitamin e beyond Tocopherols, pp. 17-36. , B. Tan, R.R. Watson, V.R. Preedy, CRC Press Boca RatonShanmugam, A., Ashokkumar, M., Ultrasonic preparation of stable flax seed oil emulsions in dairy systems-physicochemical characterization (2014) Food Hydrocolloids, 39, pp. 151-162Silva, E.K., Gomes, M.T.M.S., Hubinger, M.D., Cunha, R.L., Meireles, M.A.A., Ultrasound-assisted formation of annatto seed oil emulsions stabilized by biopolymers (2015) Food Hydrocolloids, 47, pp. 1-13Silva, H.D., Cerqueira M.Â., Vicente, A.A., Nanoemulsions for food applications: Development and characterization (2012) Food Bioprocess Technol., 5 (3), pp. 854-867Skurtys, O., Aguilera, J., Formation of O/W macroemulsions with a circular microfluidic device using saponin and potato starch (2009) Food Hydrocolloids, 23 (7), pp. 1810-1817Smith, J., Annatto extracts-chemical and technical assessment (2006) Chem. Tech. Assess. Manual, pp. 1-21Solans, C., Izquierdo, P., Nolla, J., Azemar, N., Garcia-Celma, M., Nano-emulsions (2005) Curr. Opin. Colloid Interface Sci., 10 (3), pp. 102-110Spinelli, L.S., Mansur, C.R., González, G., Lucas, E.F., Evaluation of process conditions and characterization of particle size and stability of oil-in-water nanoemulsions (2010) Colloid J., 72 (1), pp. 56-65Stamkulov, N.S., Mussabekov, K.B., Aidarova, S.B., Luckham, P.F., Stabilisation of emulsions by using a combination of an oil soluble ionic surfactant and water soluble polyelectrolytes. I: Emulsion stabilisation and interfacial tension measurements (2009) Colloids Surf., A, 335 (1), pp. 103-106Sylvester, P., Theriault, A., Role of tocotrienols in the prevention of cardiovascular disease and breast cancer (2003) Curr. Topics Nutraceutical Res., 1, pp. 121-136Tan, B., 2011. Tocotrienols: The New Vitamin E, Spacedoc. com. SpacedocVardanega, R., Santos, D.T., Meireles, M.A.M., 2014. Obtaining Bioactive Compounds from Brazilian Ginseng Roots using Pressurized Water, European Meeting on Supercritical FluidsWindhab, E., Dressler, M., Feigl, K., Fischer, P., Megias-Alguacil, D., Emulsion processing - From single-drop deformation to design of complex processes and products (2005) Chem. Eng. Sci., 60 (8), pp. 2101-2113Xiong, J., Guo, J., Huang, L., Meng, B., Ping, Q., Self-micelle formation and the incorporation of lipid in the formulation affect the intestinal absorption of Panax notoginseng (2008) Int. J. Pharm., 360 (1), pp. 191-196Yang, Y., Leser, M.E., Sher, A.A., McClements, D.J., Formation and stability of emulsions using a natural small molecule surfactant: Quillaja saponin (Q-Naturale®) (2013) Food Hydrocolloids, 30 (2), pp. 589-596Yang, Y., Marshall-Breton, C., Leser, M.E., Sher, A.A., McClements, D.J., Fabrication of ultrafine edible emulsions: Comparison of high-energy and low-energy homogenization methods (2012) Food Hydrocolloids, 29 (2), pp. 398-406