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Extending Emulsion Functionality: Post-Homogenization Modification of Droplet Properties

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dc.contributor.authorBai, Long
dc.contributor.authorMcClements, David Julian
dc.contributor.departmentNortheast Forestry University
dc.contributor.departmentUniversity of Massachusetts Amherst
dc.date2023-09-24T01:37:36.000
dc.date.accessioned2024-04-26T17:31:03Z
dc.date.available2019-12-09T00:00:00Z
dc.date.issued2016-01-01
dc.description.abstractHomogenizers are commonly used to produce oil-in-water emulsions that consist of emulsifier-coated oil droplets suspended within an aqueous phase. The functional attributes of emulsions are usually controlled by selecting appropriate ingredients (e.g., surfactants, co-surfactants, oils, solvents, and co-solvents) and processing conditions (e.g., homogenizer type and operating conditions). However, the functional attributes of emulsions can also be tailored after homogenization by manipulating their composition, structure, or physical state. The interfacial properties of lipid droplets can be altered using competitive adsorption or coating methods (such as electrostatic deposition). The physical state of oil droplets can be altered by selecting an oil phase that crystallizes after the emulsion has been formed. The composition of the disperse phase can be altered by mixing different kinds of oil droplets together to induce inter-droplet exchange of oil molecules. The local environment of oil droplets can be altered by embedding them within hydrogel beads. The aggregation state of oil droplets can be controlled by promoting flocculation. These post-homogenization methods can be used to alter functional attributes such as physical stability, rheology, optical properties, chemical degradation, retention/release properties, and/or gastrointestinal fate.Homogenizers are commonly used to produce oil-in-water emulsions that consist of emulsifier-coated oil droplets suspended within an aqueous phase. The functional attributes of emulsions are usually controlled by selecting appropriate ingredients (e.g., surfactants, co-surfactants, oils, solvents, and co-solvents) and processing conditions (e.g., homogenizer type and operating conditions). However, the functional attributes of emulsions can also be tailored after homogenization by manipulating their composition, structure, or physical state. The interfacial properties of lipid droplets can be altered using competitive adsorption or coating methods (such as electrostatic deposition). The physical state of oil droplets can be altered by selecting an oil phase that crystallizes after the emulsion has been formed. The composition of the disperse phase can be altered by mixing different kinds of oil droplets together to induce inter-droplet exchange of oil molecules. The local environment of oil droplets can be altered by embedding them within hydrogel beads. The aggregation state of oil droplets can be controlled by promoting flocculation. These post-homogenization methods can be used to alter functional attributes such as physical stability, rheology, optical properties, chemical degradation, retention/release properties, and/or gastrointestinal fate.
dc.identifier.doihttps://doi.org/10.3390/pr4020017
dc.identifier.orcidhttps://orcid.org/0000-0002-9016-1291
dc.identifier.urihttps://hdl.handle.net/20.500.14394/29569
dc.relation.ispartofProcesses
dc.relation.urlhttps://scholarworks.umass.edu/cgi/viewcontent.cgi?article=1015&context=foodsci_faculty_pubs&unstamped=1
dc.rightsUMass Amherst Open Access Policy
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.source.issue2
dc.source.issueEmulsification Processes
dc.source.issue4
dc.source.statuspublished
dc.subjecthomogenization
dc.subjectpost-homogenization
dc.subjectelectrostatic deposition; emulsions
dc.subjectnanoemulsions
dc.subjecthydrogels
dc.subjectsolid lipid nanoparticles
dc.titleExtending Emulsion Functionality: Post-Homogenization Modification of Droplet Properties
dc.typearticle
dc.typearticle
digcom.contributor.authorBai, Long
digcom.contributor.authorisAuthorOfPublication|email:mcclements@foodsci.umass.edu|institution:University of Massachusetts Amherst|McClements, David Julian
digcom.date.embargo2019-12-09T00:00:00-08:00
digcom.identifierfoodsci_faculty_pubs/16
digcom.identifier.contextkey15958377
digcom.identifier.submissionpathfoodsci_faculty_pubs/16
dspace.entity.typePublication
relation.isAuthorOfPublication733db90d-f4d0-46c7-ba56-ab1d9aa4e2cc
relation.isAuthorOfPublication.latestForDiscovery733db90d-f4d0-46c7-ba56-ab1d9aa4e2cc
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