Skip to main content

Advertisement

SpringerLink
Log in

Effect of different parameters on orange oil nanoemulsion particle size: combination of low energy and high energy methods

  • Original Paper
  • Published:
Journal of Food Measurement and Characterization Aims and scope Submit manuscript

Abstract

Combination of low energy and high energy methods were studied as alternative process to individual spontaneous emulsification and ultrasonication for production of stable nanoemulsions in order to reduce the synthetic surfactant requirement. A three-step procedure was used: The dispersed oil phase containing hydrophilic surfactant (Tween 80) was titrated into an aqueous phase for formation of nanoemulsion by spontaneous method. Then, it was homogenized by a high shear homogenizer and sonicated to form final stable nanoemulsions. Influence of orange oil to sunflower oil ratio, surfactant emulsion ratio (SER), ultrasonication (US) time and temperature and high shear homogenization (HSH) time on particle size and polydispersity index (PDI) of nanoemulsions were determined. Orange oil/sunflower oil ratio, SER, US time and temperature and HSH time all had an appreciable effect on nanoemulsion formation, particle size distribution and stability. Translucent nanoemulsions (70 nm) was obtained under following specific conditions: 10 wt% oil phase (7 wt% orange oil + 3 wt% sunflower oil), 2 wt% SER (Tween 80), 5 min HSH and 10 min US in an ice bath. The selected nanoemulsion was stable for 35-day storage at ambient temperature. These findings demonstrate that stable orange oil nanoemulsions can be produced from food-grade ingredients using combined processing operations (spontaneous homogenization, HSH and US homogenization) and low synthetic surfactant concentration. This study provides important information for design and application of essential oil nanoemulsion-based delivery systems in food, beverage and other applications.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5
Fig. 6
Fig. 7

Similar content being viewed by others

References

  1. M. Viuda-Martos, Y. Ruiz-Navajas, J. Fernández-López, J. Pérez-Álvarez, Food Control 19, 1130–1138 (2008)

    Article  CAS  Google Scholar 

  2. S. Rojas-Moreno, F. Cárdenas-Bailón, G. Osorio-Revilla, T. Gallardo-Velázquez, J. Proal-Nájera, Food Meas. 12, 650–660 (2018). https://doi.org/10.1007/s11694-017-9678-z

    Article  Google Scholar 

  3. O.K. Topuz, E.B. Özvural, Q. Zhao, Q. Huang, M. Chikindas, M. Gölükçü, Food Chem. 203, 117–123 (2016)

    Article  CAS  Google Scholar 

  4. Y. Chang, L. McLandsborough, D.J. McClements, Food Chem. 172, 293–304 (2015)

    Article  Google Scholar 

  5. Y. Chang, D.J. McClements, J. Agric. Food Chem. 62, 2306–2312 (2014)

    Article  CAS  Google Scholar 

  6. D.J. McClements, Soft Matter 7(6), 2297–2316 (2011)

    Article  CAS  Google Scholar 

  7. Y. Zhang, S. He, Y. Li, H. Tang, Food Meas. 11, 864–871 (2017)

    Article  Google Scholar 

  8. V. Ghosh, A. Mukherjee, N. Chandrasekaran, Colloids Surf. B Biointerfaces 114, 392–397 (2014)

    Article  CAS  Google Scholar 

  9. F. Donsi, A. Cuomo, E. Marchese, G. Ferrari, Innov. Food Sci. Emerg. Technol. 22, 212–220 (2014)

    Article  CAS  Google Scholar 

  10. Y. Li, Z. Zhang, Q. Yuan, H. Liang, F. Vriesekoop, J. Food Eng. 119, 419–424 (2013)

    Article  CAS  Google Scholar 

  11. S. Calligaris, S. Plazzotta, F. Bot, S. Grasselli, A. Malchiodi, M. Anese, Food Res. Int. 83, 25–30 (2016)

    Article  CAS  Google Scholar 

  12. J. Zhang, L. Bing, G. A. LWT-. Food Sci. Technol. 64, 1063–1070 (2015)

    CAS  Google Scholar 

  13. L. Salvia-Trujillo, A. Rojas-Graü, R. Soliva-Fortuny, O. Martín-Belloso, Food Bioprocess. Technol. 6, 2439–2446 (2013)

    Article  Google Scholar 

  14. Y. Chang, L. McLandsborough, D.J. McClements, J. Agric. Food Chem. 60, 12056–12063 (2012)

    Article  CAS  Google Scholar 

  15. A. Mirmajidi Hashtjin, S. Abbasi, Food Hydrocoll. 44, 40–48 (2015)

    Article  Google Scholar 

  16. D.J. McClements, Soft Matter 8, 1719–1729 (2012)

    Article  CAS  Google Scholar 

  17. J. Rao, D.J. McClements, Food Hydrocoll. 26, 268–276 (2012)

    Article  CAS  Google Scholar 

  18. A.S. Kabalnov, A.V. Pertzov, E.D. Shchukin, J. Colloid Interface Sci. 118(2), 590–597 (1987)

    Article  CAS  Google Scholar 

  19. S.M. Jafari, Y. He, B. Bhandari, Eur. Food Res. Technol. 225, 733–741 (2007)

    Article  CAS  Google Scholar 

  20. W. Liu, D. Sun, C. Li, Q. Liu, J. Xu, J. Colloid Interface Sci. 303, 557–563 (2006)

    Article  CAS  Google Scholar 

  21. O. Kaltsa, C. Michon, I. Mandala, Ultrason. Sonochem. 20, 881–891 (2013)

    Article  CAS  Google Scholar 

  22. P.-H. Li, B.H. Chiang, Ultrason. Sonochem. 19, 192–197 (2012)

    Article  CAS  Google Scholar 

  23. B. Abismail, J.P. Canselier, A.M. Wilhelm, H. Delmas, C. Gourdon, Ultrason. Sonochem. 7, 187–192 (2000)

    Article  CAS  Google Scholar 

  24. S.Y. Tang, P. Shridharan, M. Sivakumar, Ultrason. Sonochem. 20, 485–497 (2013)

    Article  CAS  Google Scholar 

  25. S.G. Gaikwad, A.B. Pandit, Ultrason. Sonochem. 15, 554–563 (2008)

    Article  CAS  Google Scholar 

  26. L.S. Spinellia, C.R.E. Mansura, G. Gonzálezb, E.F. Lucasa, Colloid J. 72(1), 56–65 (2010)

    Article  Google Scholar 

  27. P.-H. Li, W.C. Lu, Food Hydrocoll. 53, 218–224 (2015)

    Article  Google Scholar 

  28. D.J. McClements, Food emulsions: Principles, Practices and Techniques, 3rd edn. (CRC Press, Boka Rayton, 2016), pp. 260–261

    Google Scholar 

  29. D.J. McClements, Crit. Rev. Food Sci. Nutr. 47, 611–649 (2007)

    Article  CAS  Google Scholar 

Download references

Acknowledgements

Gratitude is expressed to Givaudan International SA (Iran Branch) for kindly providing the orange essential oil.

Author information

Authors and Affiliations

  1. Department of Food Science and Engineering, University College of Agriculture and Natural Resources, University of Tehran, Karaj, 77871-31587, Iran

    Shabnam Asadinezhad, Faramarz Khodaiyan & Maryam Salami

  2. Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran

    Hedayat Hosseini

  3. Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, P.O. Box 51666-16471, Tabriz, Iran

    Babak Ghanbarzadeh

  4. Faculty of Engineering, Near East University, Cyprus, Mersin 10, Nicosia, Cyprus, Turkey

    Babak Ghanbarzadeh

Authors
  1. Shabnam Asadinezhad
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Faramarz Khodaiyan
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Maryam Salami
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Hedayat Hosseini
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Babak Ghanbarzadeh
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Faramarz Khodaiyan.

Additional information

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Asadinezhad, S., Khodaiyan, F., Salami, M. et al. Effect of different parameters on orange oil nanoemulsion particle size: combination of low energy and high energy methods. Food Measure 13, 2501–2509 (2019). https://doi.org/10.1007/s11694-019-00170-z

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11694-019-00170-z

Keywords

Search

Navigation