Pectin-Based Nano-Sized Emulsions Prepared by High-Pressure Homogenization
Year: 2012
Type: article
Abstract: Pectin-based nanoemulsions loaded with itraconazole were prepared using high-pressure homogenizer comparing to sonicator. The high-pressure homogenization provided the smaller size of emulsions when homogenizing time was increased. Using the homogenizing pressure of 100 MPa for 90 minutes could provide nanosized emulsions. Sonication method could reduce the emulsion size, however, the size was limited to approximately 2 µm. The type of pectin also influenced the emulsion size. Using high methoxyl pectin (HMP) provided the smallest emulsion, compared to low methoxyl pectin (LMP) and amidated low methoxyl pectin (ALMP). This may be due to the high portion of hydrophobic moieties of HMP which provides better emulsifying properties. From these results, the high-pressure homogenization could produce the nanosized emulsions. Pectin type significantly influenced the emulsion properties. Therefore, the use of high-pressure homogenization method with the proper emulsifiers could provide the nanosized emulsions.
Source: Advanced materials research
Institutions: Silpakorn University, Gifu Pharmaceutical University
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
Open Access status: hybrid
OpenAlex ID: W2065828713