Optimization of the conditions for producing water-in-oil-in-water microemulsions and spray-dried microcapsule of tomato extract powder
Abstract The objective of this study was to investigate optimized conditions for producing water-in-oil-in-water (W/O/W) microemulsions and spray-dried microcapsules of tomato extracts. The condition of highest yield for W/O/W microemulsification was optimized by response surface methodology (RSM). The independent variables were ratio of tomato extract to MCT (X 1: 1:9-2:8), concentrations of emulsifier (X2: 0.50-1.00), and ratio of W/O to secondary aqueous coating material (X 3: 1:5-1:9). According to the RSM results, the ratio of tomato extract to MCT at 1.24:8.76 (v/v), concentration of emulsifier at 1.00% (w/v), and ratio of W/O phase to secondary aqueous coating material of 1.00:6.16 (v/v) were found to be the optimal conditions for producing microemulsion of tomato extracts. At these conditions, the yield of W/O/W microemulsion determined as approximately 99.69%. After optimizing the conditions for producing microemulsion of tomato extract by RSM, the emulsion was spray-dried. The average particle size ( D(4,3)) and zeta-potential value of the spray-dried microcapsules under optimized condition were approximately 5 µm and -29.68 mV, respectively. Results of the present study provide practical information on optimum conditions for producing W/O/W microemulsions and spray-dried microcapsules of tomato extracts.
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2019
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oai:scielo:S0101-206120190005002022019-06-24Optimization of the conditions for producing water-in-oil-in-water microemulsions and spray-dried microcapsule of tomato extract powderAHN,Sung-IlCHOGSOM,ChimedLEE,Yun-KyungKWAK,Hae-SooCHANG,Yoon Hyuk tomato extract microemulsion spray-dried microcapsule response surface methodology Abstract The objective of this study was to investigate optimized conditions for producing water-in-oil-in-water (W/O/W) microemulsions and spray-dried microcapsules of tomato extracts. The condition of highest yield for W/O/W microemulsification was optimized by response surface methodology (RSM). The independent variables were ratio of tomato extract to MCT (X 1: 1:9-2:8), concentrations of emulsifier (X2: 0.50-1.00), and ratio of W/O to secondary aqueous coating material (X 3: 1:5-1:9). According to the RSM results, the ratio of tomato extract to MCT at 1.24:8.76 (v/v), concentration of emulsifier at 1.00% (w/v), and ratio of W/O phase to secondary aqueous coating material of 1.00:6.16 (v/v) were found to be the optimal conditions for producing microemulsion of tomato extracts. At these conditions, the yield of W/O/W microemulsion determined as approximately 99.69%. After optimizing the conditions for producing microemulsion of tomato extract by RSM, the emulsion was spray-dried. The average particle size ( D(4,3)) and zeta-potential value of the spray-dried microcapsules under optimized condition were approximately 5 µm and -29.68 mV, respectively. Results of the present study provide practical information on optimum conditions for producing W/O/W microemulsions and spray-dried microcapsules of tomato extracts.info:eu-repo/semantics/openAccessSociedade Brasileira de Ciência e Tecnologia de AlimentosFood Science and Technology v.39 suppl.1 20192019-06-01info:eu-repo/semantics/articletext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500202en10.1590/fst.42017 |
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AHN,Sung-Il CHOGSOM,Chimed LEE,Yun-Kyung KWAK,Hae-Soo CHANG,Yoon Hyuk |
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AHN,Sung-Il CHOGSOM,Chimed LEE,Yun-Kyung KWAK,Hae-Soo CHANG,Yoon Hyuk Optimization of the conditions for producing water-in-oil-in-water microemulsions and spray-dried microcapsule of tomato extract powder |
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AHN,Sung-Il CHOGSOM,Chimed LEE,Yun-Kyung KWAK,Hae-Soo CHANG,Yoon Hyuk |
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AHN,Sung-Il |
title |
Optimization of the conditions for producing water-in-oil-in-water microemulsions and spray-dried microcapsule of tomato extract powder |
title_short |
Optimization of the conditions for producing water-in-oil-in-water microemulsions and spray-dried microcapsule of tomato extract powder |
title_full |
Optimization of the conditions for producing water-in-oil-in-water microemulsions and spray-dried microcapsule of tomato extract powder |
title_fullStr |
Optimization of the conditions for producing water-in-oil-in-water microemulsions and spray-dried microcapsule of tomato extract powder |
title_full_unstemmed |
Optimization of the conditions for producing water-in-oil-in-water microemulsions and spray-dried microcapsule of tomato extract powder |
title_sort |
optimization of the conditions for producing water-in-oil-in-water microemulsions and spray-dried microcapsule of tomato extract powder |
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Abstract The objective of this study was to investigate optimized conditions for producing water-in-oil-in-water (W/O/W) microemulsions and spray-dried microcapsules of tomato extracts. The condition of highest yield for W/O/W microemulsification was optimized by response surface methodology (RSM). The independent variables were ratio of tomato extract to MCT (X 1: 1:9-2:8), concentrations of emulsifier (X2: 0.50-1.00), and ratio of W/O to secondary aqueous coating material (X 3: 1:5-1:9). According to the RSM results, the ratio of tomato extract to MCT at 1.24:8.76 (v/v), concentration of emulsifier at 1.00% (w/v), and ratio of W/O phase to secondary aqueous coating material of 1.00:6.16 (v/v) were found to be the optimal conditions for producing microemulsion of tomato extracts. At these conditions, the yield of W/O/W microemulsion determined as approximately 99.69%. After optimizing the conditions for producing microemulsion of tomato extract by RSM, the emulsion was spray-dried. The average particle size ( D(4,3)) and zeta-potential value of the spray-dried microcapsules under optimized condition were approximately 5 µm and -29.68 mV, respectively. Results of the present study provide practical information on optimum conditions for producing W/O/W microemulsions and spray-dried microcapsules of tomato extracts. |
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
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2019 |
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http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500202 |
work_keys_str_mv |
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