Application of High Pressure Homogenization to Improve Stability and Decrease Droplet Size in Emulsion-Flavor Systems
Application of High Pressure Homogenization to Improve Stability and Decrease Droplet Size in Emulsion-Flavor Systems
Ocampo-Salinas I. O., Tellez-Medina D. I., Jimenez-Martinez C., Davila-Ortiz G.
Flavor is a mixture of organic compounds and is a
quality parameter for food acceptability. During processing and storage,
the concentration of flavor in foods could be diminished because of its
volatility, causing a decrease in its intensity and food quality.
Emulsions can mitigate flavor release upon food consumption; however,
emulsions are thermodynamically unstable and are prone to develop
particle size growth that contribute to instability; because of that,
given their high physical stability, there is a deep interest in
nanoemulsions to incorporate flavors in foods and beverages. Using
different valves systems such as radial diffusers, counter jet
dispersers and orifice valves, it is possible to apply high pressures
for homogenization of flavor emulsion systems in order to reduce droplet
size and to improve stability. This review compiles and analyzes works
related to the application of each homogenization system mentioned above
in terms of the physicochemical and engineering principles implicated.
10.22161/ijeab/1.4.6
http://ijeab.com/upload_document/issue_files/6%20IJEAB-OCT-2016-34-Application%20of%20High%20Pressure%20Homogenization%20to%20Improve%20Stability%20and%20Decrease%20Droplet%20Size%20in%20Emulsion-Flavor%20Systems.pdf
http://ijeab.com/submit-paper/
Ocampo-Salinas I. O., Tellez-Medina D. I., Jimenez-Martinez C., Davila-Ortiz G.
Flavor is a mixture of organic compounds and is a
quality parameter for food acceptability. During processing and storage,
the concentration of flavor in foods could be diminished because of its
volatility, causing a decrease in its intensity and food quality.
Emulsions can mitigate flavor release upon food consumption; however,
emulsions are thermodynamically unstable and are prone to develop
particle size growth that contribute to instability; because of that,
given their high physical stability, there is a deep interest in
nanoemulsions to incorporate flavors in foods and beverages. Using
different valves systems such as radial diffusers, counter jet
dispersers and orifice valves, it is possible to apply high pressures
for homogenization of flavor emulsion systems in order to reduce droplet
size and to improve stability. This review compiles and analyzes works
related to the application of each homogenization system mentioned above
in terms of the physicochemical and engineering principles implicated.
10.22161/ijeab/1.4.6
http://ijeab.com/upload_document/issue_files/6%20IJEAB-OCT-2016-34-Application%20of%20High%20Pressure%20Homogenization%20to%20Improve%20Stability%20and%20Decrease%20Droplet%20Size%20in%20Emulsion-Flavor%20Systems.pdf
http://ijeab.com/submit-paper/
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