title: Formation of flavor oil microemulsions, nanoemulsions and emulsions: influence of composition and preparation method.
abstract: This study aimed to establish conditions where stable microemulsions, nanoemulsions or emulsions could be fabricated from a nonionic surfactant (Tween 80) and flavor oil (lemon oil). Different colloidal dispersions could be formed by simple heat treatment (90 °C, 30 min) depending on the surfactant-to-oil ratio (SOR): emulsions (r > 100 nm) at SOR < 1; nanoemulsions (r < 100 nm) at 1 < SOR < 2; microemulsions (r < 10 nm) at SOR > 2. Turbidity, electrical conductivity, shear rheology, and DSC measurements suggested there was a kinetic energy barrier in the oil-water-surfactant systems at ambient temperature that prevented them from forming metastable emulsion/nanoemulsion or thermodynamically stable microemulsion systems. High energy homogenization (high pressure or ultrasonic homogenizer) or low energy homogenization (heating) could be used to form emulsions or nanoemulsions at low or intermediate SOR values; whereas only heating was necessary to form stable microemulsions at high SOR values.
authors.affiliation: Biopolymers and Colloids Research Laboratory, Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, United States.
authors.forename: Jiajia
authors.initials: J
authors.lastname: Rao
authors.forename: David Julian
authors.initials: DJ
authors.lastname: McClements
mesh_terms: D004655:Emulsions / Q000737:chemistry*; D005524:Food Technology / Q000379:methods*; D010938:Plant Oils / Q000737:chemistry*; D012212:Rheology; D013501:Surface-Active Agents / Q000737:chemistry; D013696:Temperature
chemical_list: D004655:Emulsions; D010938:Plant Oils; D013501:Surface-Active Agents; C501365:lemon oil