Formation of O/W macroemulsions with a circular microfluidic device using saponin and potato starch

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dc.contributor.authorSkurtys, O.
dc.contributor.authorAguilera, J. M.
dc.date.accessioned2024-01-10T13:13:10Z
dc.date.available2024-01-10T13:13:10Z
dc.date.issued2009
dc.description.abstractThe formation of O/W macroemulsions stabilized by a non-ionic surfactant (Quillaja saponin) and gelatinized starch was investigated using a flow focusing device consisting of circular microchannels. Droplets of hot oil (T(oil) = 338 K) were dispersed into an aqueous solution of saponin and potato starch granules. The oil fraction varied between 0.9% and 5% (dilute macroemulsions) while the starch-to-saponin concentration ratio, a, ranged between 0 and 187.5. The heat transfer from the hot oil droplet (340 to 725 mu m in diameter) induced the gelatinization of the adjacent starch granules to create a thin-shell around the oil droplet. In order to optimize the droplet generation, the physical properties of fluids were determined and the interactions between saponin and gelatinized starch granules were studied by measuring the specific conductivity. In particular, the onset, peak and end temperatures of starch gelatinization were determined. For various a, the monodispersed regime was determined by measuring the oil droplet volume V(drop). For all cases studied, Vdrop followed a power dependence with the flow rate of the aqueous phase but the exponents were different (0.65 < n < 0.9). The formation process, i.e. the dripping and jetting regime, and the generation time of oil droplets were also detailed. (C) 2009 Elsevier Ltd. All rights reserved.
dc.description.funderFondecyt
dc.description.funderMarcel Loncin Prize of the Institute of Food Technologists OMA
dc.fechaingreso.objetodigital25-03-2024
dc.format.extent8 páginas
dc.fuente.origenWOS
dc.identifier.doi10.1016/j.foodhyd.2009.01.014
dc.identifier.issn0268-005X
dc.identifier.urihttps://doi.org/10.1016/j.foodhyd.2009.01.014
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/78275
dc.identifier.wosidWOS:000267478400023
dc.information.autorucIngeniería;Aguilera JM;S/I;99054
dc.issue.numero7
dc.language.isoen
dc.nota.accesocontenido parcial
dc.pagina.final1817
dc.pagina.inicio1810
dc.publisherELSEVIER SCI LTD
dc.revistaFOOD HYDROCOLLOIDS
dc.rightsacceso restringido
dc.subjectO/W macroemulsion
dc.subjectGelatinization
dc.subjectSpecific conductivity
dc.subjectStarch
dc.subjectMicrofluidic device
dc.subjectSaponin
dc.subjectHeat transfer
dc.subjectQUILLAJA-SAPONARIA
dc.subjectSURFACTANT
dc.subjectAMYLOSE
dc.subjectLIQUID
dc.subjectGENERATION
dc.subjectBUBBLES
dc.subjectFLUID
dc.subject.ods03 Good Health and Well-being
dc.subject.odspa03 Salud y bienestar
dc.titleFormation of O/W macroemulsions with a circular microfluidic device using saponin and potato starch
dc.typeartículo
dc.volumen23
sipa.codpersvinculados99054
sipa.indexWOS
sipa.indexScopus
sipa.trazabilidadCarga SIPA;09-01-2024
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