Naslov
MICROSYSTEM BASED EMULSIFICATION OF AQUEOUS PEPPERMINT EXTRACTS AS A TIME AND ENERGY SAVING ALTERNATIVE TO THE BATCH HIGH SHEAR EMULSIFICATION PROCESS

Autori
Grgić, Filip ; Valinger, Davor ; Jurina, Tamara ; Gajdoš Kljusurić, Jasenka ; Benković, Maja ; Jurinjak Tušek, Ana

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
4th ISEKI-Food E-conference "Food Texture, Quality, Safety and Biosecurity in the Global Bioeconomy" Book of Abstracts / Hadaruga, Nicoleta ; Rivis, Adrian ; Tudoreanu, Liliana ; Habershuber, Anita - Temišvar : Editura AGROPRINT, 2021, 114-115

ISBN
978-606-785-162-5

Skup
4th ISEKI-Food E-conference "Food Texture, Quality, Safety and Biosecurity in the Global Bioeconomy"

Mjesto i datum
Temišvar, Rumunjska, 10.11.2021. - 12.11.2021

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
peppermint ; microfluidics ; emulsion ; PEG ; average Feret diameter

Sažetak
Peppermint (Mentha piperita L.) is used in traditional medicine as a herb with many positive effects on human health which are attributed to the bioactives present in the plant (rosmarinic acid, flavonoids, menthol and menthone). These compounds are extracted from the peppermint plant by means of different extraction methods, with aqueous extraction being the most common one. However, after the extraction process, the phenolic compounds, in order to exert their positive health effects, have to reach the target tissue undamaged and have to be protected from harsh conditions of the digestive system. The most common method of protecting the phenolics is microencapsulation. One of the newer techniques being explored nowadays is emulsification, which is often done by high shear batch homogenization. Although this technique ensures the production of stable emulsions with small droplet diameters, it consumes high amounts of energy and requires a certain time period to obtain stable emulsions. In this work, a continuous, microsystem based emulsification process is proposed as an alternative to the high shear process. Optimization of the emulsification process, in a microfluidic teardrop micromixer system, using polyethylene glycol as emulsifier (PEG 1500, PEG 6000 and PEG 20000) was performed and the effect of the emulsifier amount, oil amount and total flow rate on the microemulsion stability expressed as zeta potential and average Feret diameter was analysed. The values of zeta potential ranged from 0.0081 to -6.57 mV, indicating low stability of the produced emulsions. Theeffect of PEG type was also visible, with higher molecular weight PEG resulting in emulsions with lower zeta potential. However, the values of the average Feret diameter and the microscopic images revealed that emulsions with a uniform droplet sizes and a very low polydispersity index were obtained. Based on the optimization experiment, in order to produce a stable emulsion using the microsystem, significantly higher concentration of PEG as an emulsifier is required to keep the emulsion from destabilizing in comparison to the batch system.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija, Prehrambena tehnologija

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