View in EDS

Ultrafiltration for Homogenization of Wheat Germ Oil:Water System: Droplet Size Distribution and Stability of Emulsion.

Saved in:
Bibliographic Details
Title: Ultrafiltration for Homogenization of Wheat Germ Oil:Water System: Droplet Size Distribution and Stability of Emulsion.
Authors: Lai, Quoc Dat1,2 (AUTHOR) lqdat@hcmut.edu.vn, Huynh, Thi Thuy Loan1,2,3 (AUTHOR), Doan, Ngoc Thuc Trinh1,2 (AUTHOR), Nguyen, Hoang Dung1,2 (AUTHOR)
Source: Food & Bioprocess Technology. Jul2022, Vol. 15 Issue 7, p1539-1549. 11p.
Subjects: Emulsions, Wheat germ, Food emulsions, Active food packaging, Polyethersulfone, Ultrafiltration
Abstract: Wheat germ oil (WGO) in water emulsion is increasingly being used in a variety of fields due to its outstanding nutritional and health benefits. To enhance WGO composability, emulsification should be performed to allow them to dissolve more easily in food matrix or active packaging. Membrane emulsification is a promising advanced homogenization technology that has recently been developed. This research focused on application of membrane emulsification for homogenization of WGO-in-water emulsion by polyether sulfone (PESU) membrane with 0.45 µm of pore size, operating pressure from 5 to 9 bar, WGO fraction in range 10–20% w/w, and lecithin ratio in range 0–0.2% w/v were evaluated on the mean of particle diameters, distribution of particle diameter, stability of emulsion, and permeate flux. Higher operating pressure led to smaller mean particle diameters and higher homogenization efficiency and permeate flux. However, increasing the WGO fraction showed the opposite trend. Notably, increasing lecithin ratio from 0 to 0.2%, the mean particle diameters increased from 3.36 to 7.72 µm, homogenization efficiency decreased from 98.54 to 97.68%, and permeate flux decreased from 105.95 to 77.45 L h−1 m−2. The results showed the advantage of using PESU membrane in WGO-in-water homogenization, that produce emulsions with small particle size (50% of particle volume was less than 5 µm), high emulsion stability (greater than 95%), and lower emulsifier usage. Results imply premix membrane emulsification is potential to apply homogenization WGO-in-water emulsion. [ABSTRACT FROM AUTHOR]
Copyright of Food & Bioprocess Technology is the property of Springer Nature and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Database: Engineering Source
FullText Text:
  Availability: 0
Header DbId: egs
DbLabel: Engineering Source
An: 157545405
AccessLevel: 6
PubType: Academic Journal
PubTypeId: academicJournal
PreciseRelevancyScore: 0
IllustrationInfo
Items – Name: Title
  Label: Title
  Group: Ti
  Data: Ultrafiltration for Homogenization of Wheat Germ Oil:Water System: Droplet Size Distribution and Stability of Emulsion.
– Name: Author
  Label: Authors
  Group: Au
  Data: <searchLink fieldCode="AR" term="%22Lai%2C+Quoc+Dat%22">Lai, Quoc Dat</searchLink><relatesTo>1,2</relatesTo> (AUTHOR)<i> lqdat@hcmut.edu.vn</i><br /><searchLink fieldCode="AR" term="%22Huynh%2C+Thi+Thuy+Loan%22">Huynh, Thi Thuy Loan</searchLink><relatesTo>1,2,3</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Doan%2C+Ngoc+Thuc+Trinh%22">Doan, Ngoc Thuc Trinh</searchLink><relatesTo>1,2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Nguyen%2C+Hoang+Dung%22">Nguyen, Hoang Dung</searchLink><relatesTo>1,2</relatesTo> (AUTHOR)
– Name: TitleSource
  Label: Source
  Group: Src
  Data: <searchLink fieldCode="JN" term="%22Food+%26+Bioprocess+Technology%22">Food & Bioprocess Technology</searchLink>. Jul2022, Vol. 15 Issue 7, p1539-1549. 11p.
– Name: Subject
  Label: Subjects
  Group: Su
  Data: <searchLink fieldCode="DE" term="%22Emulsions%22">Emulsions</searchLink><br /><searchLink fieldCode="DE" term="%22Wheat+germ%22">Wheat germ</searchLink><br /><searchLink fieldCode="DE" term="%22Food+emulsions%22">Food emulsions</searchLink><br /><searchLink fieldCode="DE" term="%22Active+food+packaging%22">Active food packaging</searchLink><br /><searchLink fieldCode="DE" term="%22Polyethersulfone%22">Polyethersulfone</searchLink><br /><searchLink fieldCode="DE" term="%22Ultrafiltration%22">Ultrafiltration</searchLink>
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: Wheat germ oil (WGO) in water emulsion is increasingly being used in a variety of fields due to its outstanding nutritional and health benefits. To enhance WGO composability, emulsification should be performed to allow them to dissolve more easily in food matrix or active packaging. Membrane emulsification is a promising advanced homogenization technology that has recently been developed. This research focused on application of membrane emulsification for homogenization of WGO-in-water emulsion by polyether sulfone (PESU) membrane with 0.45 µm of pore size, operating pressure from 5 to 9 bar, WGO fraction in range 10–20% w/w, and lecithin ratio in range 0–0.2% w/v were evaluated on the mean of particle diameters, distribution of particle diameter, stability of emulsion, and permeate flux. Higher operating pressure led to smaller mean particle diameters and higher homogenization efficiency and permeate flux. However, increasing the WGO fraction showed the opposite trend. Notably, increasing lecithin ratio from 0 to 0.2%, the mean particle diameters increased from 3.36 to 7.72 µm, homogenization efficiency decreased from 98.54 to 97.68%, and permeate flux decreased from 105.95 to 77.45 L h−1 m−2. The results showed the advantage of using PESU membrane in WGO-in-water homogenization, that produce emulsions with small particle size (50% of particle volume was less than 5 µm), high emulsion stability (greater than 95%), and lower emulsifier usage. Results imply premix membrane emulsification is potential to apply homogenization WGO-in-water emulsion. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>Copyright of Food & Bioprocess Technology is the property of Springer Nature and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=egs&AN=157545405
RecordInfo BibRecord:
  BibEntity:
    Identifiers:
      – Type: doi
        Value: 10.1007/s11947-022-02832-1
    Languages:
      – Code: eng
        Text: English
    PhysicalDescription:
      Pagination:
        PageCount: 11
        StartPage: 1539
    Subjects:
      – SubjectFull: Emulsions
        Type: general
      – SubjectFull: Wheat germ
        Type: general
      – SubjectFull: Food emulsions
        Type: general
      – SubjectFull: Active food packaging
        Type: general
      – SubjectFull: Polyethersulfone
        Type: general
      – SubjectFull: Ultrafiltration
        Type: general
    Titles:
      – TitleFull: Ultrafiltration for Homogenization of Wheat Germ Oil:Water System: Droplet Size Distribution and Stability of Emulsion.
        Type: main
  BibRelationships:
    HasContributorRelationships:
      – PersonEntity:
          Name:
            NameFull: Lai, Quoc Dat
      – PersonEntity:
          Name:
            NameFull: Huynh, Thi Thuy Loan
      – PersonEntity:
          Name:
            NameFull: Doan, Ngoc Thuc Trinh
      – PersonEntity:
          Name:
            NameFull: Nguyen, Hoang Dung
    IsPartOfRelationships:
      – BibEntity:
          Dates:
            – D: 01
              M: 07
              Text: Jul2022
              Type: published
              Y: 2022
          Identifiers:
            – Type: issn-print
              Value: 19355130
          Numbering:
            – Type: volume
              Value: 15
            – Type: issue
              Value: 7
          Titles:
            – TitleFull: Food & Bioprocess Technology
              Type: main
ResultId 1