NANOEMULSION PHD THESIS

The nanoemulsions were mixed with different wall materials consisting of maltodextrin alone, trehalose alone or a 1: However, like conventional emulsions, protein-stabilised nanoemulsions become unstable when exposed to certain environmental stresses such as high temperatures, salt addition and extreme pH changes. The adsorption of protein layers on a gold surface that mimics the hydrophobic oil surface was also confirmed by a quartz crystal microbalance with dissipation QCM-D study. Development of novel nanoemulsions as delivery systems: Additionally, liquid emulsions are difficult to transport and use in some food systems while being susceptible to microbial spoilage. At pH values close to pI of WPI around pH 5 , the nanoemulsions remained unstable regardless of the lactoferrin concentration used 0.

Metadata Show full item record. Nevertheless, the bi-layer nanoemulsions showed a better stability to lutein degradation. All the emulsions were physically stable under the tested conditions up to 28 days at different storage temperatures 5, 20 and 40oC. The present work demonstrated that nanoemulsions can be formed using emulsification and a solvent evaporation method. The adsorption of protein layers on a gold surface that mimics the hydrophobic oil surface was also confirmed by a quartz crystal microbalance with dissipation QCM-D study.

nanoemulsion phd thesis

The objective of this research was to develop nanoemulsions with useful attributes. However, the bi-layer emulsions were more susceptible to destabilisation on heating at temperatures above 60oC. Author Teo, Anges Hwee Ming.

A thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Food Technology at Massey University, New Zealand. Some features of this site may not work without it. To begin, an experimental study to nanoenulsion the conditions for producing nanoemulsions using emulsification and solvent evaporation methodology was performed under different processing conditions microfluidisation pressures and number of passesorganic phase nanoemuulsion and materials oil types and emulsifiers.

nanoemulsion phd thesis

To remedy, a dry, stable emulsion system has to be obtained for their prospective future in food applications. All the emulsions were physically stable under the tested conditions up to 28 days at different storage temperatures 5, 20 and 40oC. Abstract In the past decades, emulsions have been widely used as delivery systems for incorporating bioactive compounds into foods.

  THE NAMESAKE ESSAY GOGOL

A thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Food Technology at Massey University, New Zealand.

Dried microcapsules of nanoemulsions were formed with similar properties as their original nanoemulsions after reconstitution in water. Additionally, liquid emulsions are difficult to transport and use in some food systems while being susceptible to microbial spoilage.

Nanoemulsions did not show more toxicity than their corresponding conventional emulsions with large oil droplets produced without the use of organic solvent. Abstract In the past decades, emulsions have been widely used as delivery systems for incorporating bioactive compounds into foods.

nanoemulsion phd thesis

Metadata Show full item record. On the other hand, much larger oil droplets were formed in Tween 20 emulsions — nm. To begin, an experimental study to optimise the conditions for producing nanoemulsions using emulsification and solvent nanomulsion methodology was performed under different processing conditions microfluidisation pressures and number of passesorganic phase ratios and materials oil types and emulsifiers.

However, the bi-layer emulsions were thesid susceptible to destabilisation on heating at temperatures above 60oC.

In particular, emulsification and solvent evaporation method has been used to produce nanoemulsions with optimum results. It was shown that the stability of emulsions was dependent on both pH and lactoferrin concentration. The nanoemulsions at pH 6 were also unstable at low concentrations 0.

Some features of this site may not nsnoemulsion without it. At pH values nnaoemulsion to pI of WPI around pH 5the nanoemulsions remained unstable regardless of the lactoferrin concentration used 0.

The nanoemulsions at pH 6 were also unstable at low concentrations 0. All the emulsions were physically stable under the tested conditions up to 28 days at different storage temperatures 5, 20 and 40oC. The in vitro digestion of bi-layer nanoemulsions was similar to single layer nanoemulsions in which the protein hydrolysis of the interfacial layers results in extensive droplet flocculation.

  ADARE THESIS BINDING

The thesis consists of three main parts in which the first part studied the formation and properties of nanoemulsions using emulsification nanoemuldion solvent evaporation method; thesiss second part delved into the making of dried nanoemulsion powders and the third part focused on the structural modifications of nanoemulsions and encapsulation of a bioactive compound lutein.

The cellular uptake of lutein was higher in bi-layer nanoemulsions when compared to single layer emulsions. At pH 7 — 10, the bi-layer nanoemilsion were stable at all lactoferrin concentrations and formed a bi-layer structure at the interface of droplet.

The nanoemulsions were mixed with different wall materials consisting of maltodextrin alone, trehalose alone or a 1: At pH values close to pI of WPI around pH 5the nanoemulsions remained unstable regardless of the lactoferrin concentration used 0. The interactions between WPI and lactoferrin in aqueous solutions were first studied to explore the feasibility of using these two proteins to form complex interfacial structures at the droplet surface in the emulsions.

In another part of study, nanoemulsions with modified interfacial structure were used to improve their stability to environmental stresses.

Nanoemulsiom objective of this research was to develop nanoemulsions with useful attributes. The tnesis were mixed with different wall materials consisting of maltodextrin alone, trehalose alone or a 1: All the emulsions were physically stable under the tested conditions up to 28 days at different storage temperatures 5, 20 and 40oC.

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