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Power Ultrasound Assisted Design of Egg Albumin Nanoparticles

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Abstract

The objective of this work was to develop egg white (EW) nanoparticles by application of high intensity ultrasound (HIUS) at different solution pHs and treatment temperatures. At pH 7 HIUS without heating decreased the particle size. In contrast, the use of thermosonication (TS) increased the particle size. At pH 3, the application of both HIUS and TS induced a significant reduction of particle size. at pH 7 zeta potential did not vary significantly when native solutions were sonicated without heating; however a great decrease was observed when TS or heating were applied. At pH 3, sonication decreased the zeta potential of particles but TS or heating increased the charge. By applying TS (85 °C, 20 min and pH 3) a bimodal distribution was obtained, including particles of 295 and 70 nm of diameter. At the same pH, without heating, a monomodal population of 220 nm of diameter was obtained.

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Acknowledgments

This work has been done with the support of the University of Buenos Aires (Grant: 20020120200087BA), the Consejo Nacional de Investigaciones Científicas y Técnicas (Grant: 11220110100317) and the Agencia Nacional de Promoción Científica y Tecnológica (Grant: PICT 2011–1279).

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Authors and Affiliations

  1. Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires, Argentina

    Carolina Arzeni, Oscar E. Pérez & Ana M. R. Pilosof

  2. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Buenos Aires, Argentina

    Carolina Arzeni, Oscar E. Pérez & Ana M. R. Pilosof

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  1. Carolina Arzeni
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  2. Oscar E. Pérez
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  3. Ana M. R. Pilosof
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Correspondence to Ana M. R. Pilosof.

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Arzeni, C., Pérez, O.E. & Pilosof, A.M.R. Power Ultrasound Assisted Design of Egg Albumin Nanoparticles. Food Biophysics 10, 439–446 (2015). https://doi.org/10.1007/s11483-015-9407-2

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  • DOI: https://doi.org/10.1007/s11483-015-9407-2

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