influence of inulin and β-cyclodextrin on the properties of blueberry nano-emulsion and its microcapsules
نویسندگان
چکیده
the purpose of this study was to produce oil in water nano-emulsion by ultrasonication, and investigate the influence of inulin and β-cyclodextrin on the prosperities of nano-emulsion and morphology of spray dried microcapsules. the results showed that emulsion droplet size in samples containing β-cyclodextrin (8.28±0.11 nm) was less than inulin samples (97.12±4.2 nm). considering sem photos, β-cyclodextrin had smooth surface and spherical compared with inulin that emulsion size had profound influence on morphology of particles.
منابع مشابه
Influence of Inulin and β-cyclodextrin on the Properties of Blueberry Nano-emulsion and its Microcapsules
The purpose of this study was to produce oil in water Nano-emulsion by ultrasonication, and investigate the influence of Inulin and β-cyclodextrin on the prosperities of Nano-emulsion and morphology of spray dried microcapsules. The results showed that emulsion droplet size in samples containing β-cyclodextrin (8.28±0.11 nm) was less than Inulin samples (97.12±4.2 nm). Considering SEM photos, β...
متن کاملInfluence of Inulin and β-cyclodextrin on the Properties of Blueberry Nano-emulsion and its Microcapsules
The purpose of this study was to produce oil in water Nano-emulsion by ultrasonication, and investigate the influence of Inulin and β-cyclodextrin on the prosperities of Nano-emulsion and morphology of spray dried microcapsules. The results showed that emulsion droplet size in samples containing β-cyclodextrin (8.28±0.11 nm) was less than Inulin samples (97.12±4.2 nm). Considering SEM photos, β...
متن کاملNano Particles of Blueberry in Inulin and b-Cyclodextrin Microencapsules
In this study, blueberry essential oil as a core material was microencapsulated with Inulin and β-cyclodextrin at a ratio of 1:5 (core: wall). Oil in water nano-emulsions were prepared by ultrasonic liquid processors and then transformed to encapsulate powder in spray dryer. Dried powder was stored at 4 ˚C in refrigerator for determining moisture, encapsulation efficiency and morphology prop...
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The purpose of this study is to produce an oil-in-water nano-emulsion by ultrasonication. Casein combined with inulin used as continuous phase, while dispersed phase consisted of fish oil. The size of the nano-emulsion and the pH of nano-emulsion were characterized. Ultrasound has been used for preparing emulsion by 24 KHz intensity for 120 seconds. Prepared nano-emulsion was investigated by pa...
متن کاملInfluence of Casein and Inulin on the Properties of Fish Oil Nano-emulsion
The purpose of this study is to produce an oil-in-water nano-emulsion by ultrasonication. Casein combined with inulin used as continuous phase, while dispersed phase consisted of fish oil. The size of the nano-emulsion and the pH of nano-emulsion were characterized. Ultrasound has been used for preparing emulsion by 24 KHz intensity for 120 seconds. Prepared nano-emulsion was investigated by pa...
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عنوان ژورنال:
international journal of bio-inorganic hybrid nanomaterialsجلد ۱، شماره ۲، صفحات ۹۳-۹۶
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