title: Co-surfactant free microemulsions: Preparation, characterization and stability evaluation for food application.
abstract: The aim of the study is to prepare co-surfactant free microalgal oil microemulsions and investigate their properties as well as processing stability for food application. The physicochemical characteristics of the microemulsions were investigated by dynamic light scattering (DLS), turbidity, conductivity, rheological measurements and transmission electron microscopy (TEM). Within the microemulsion region, when the surfactant to oil ratio was 9:1, the hydrodynamic diameter (Dh) was 18nm; when the surfactant to oil ratio was 7.5:1, the hydrodynamic diameter (Dh) was 50nm. Rheological studies proved that the microemulsion system was a pseudoplastic fluid, which followed a shear thinning flow behavior. The loss rate of docosahexaenoic acid (DHA) was less than 5%wt after ultra high temperature (UHT) and high temperature short time (HTST) thermal treatments. A high content of CaCl2 (10.0%wt) could not destroy the microemulsion system, and it could be stored at 4°C for two years.
authors.affiliation: State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China; Wilmar Biotechnology Research and Development Center (Shanghai) Co., Ltd., 118 Gaodong Road, Pudong New District, Shanghai, China.
authors.forename: Zhenbo
authors.initials: Z
authors.lastname: Xu
authors.affiliation: State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China.
authors.forename: Jun
authors.initials: J
authors.lastname: Jin
authors.affiliation: Wilmar Biotechnology Research and Development Center (Shanghai) Co., Ltd., 118 Gaodong Road, Pudong New District, Shanghai, China.
authors.forename: Minying
authors.initials: M
authors.lastname: Zheng
authors.affiliation: Wilmar Biotechnology Research and Development Center (Shanghai) Co., Ltd., 118 Gaodong Road, Pudong New District, Shanghai, China.
authors.forename: Yan
authors.initials: Y
authors.lastname: Zheng
authors.affiliation: Wilmar Biotechnology Research and Development Center (Shanghai) Co., Ltd., 118 Gaodong Road, Pudong New District, Shanghai, China.
authors.forename: Xuebing
authors.initials: X
authors.lastname: Xu
authors.affiliation: State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China.
authors.forename: Yuanfa
authors.initials: Y
authors.lastname: Liu
authors.affiliation: State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China. Electronic address: wxg1002@qq.com.
authors.forename: Xingguo
authors.initials: X
authors.lastname: Wang
mesh_terms: D004281:Docosahexaenoic Acids / Q000737:chemistry*; D000067493:Dynamic Light Scattering; D004655:Emulsions / Q000737:chemistry*; D005524:Food Technology / Q000379:methods*; D058086:Microalgae / Q000737:chemistry; D046529:Microscopy, Electron, Transmission; D010084:Oxidation-Reduction; D010316:Particle Size; D010545:Peroxides / Q000032:analysis; D012212:Rheology; D013501:Surface-Active Agents / Q000737:chemistry*; D014280:Triglycerides / Q000737:chemistry
chemical_list: D004655:Emulsions; D010545:Peroxides; D013501:Surface-Active Agents; D014280:Triglycerides; D004281:Docosahexaenoic Acids
keywords: Co-surfactant free microemulsion; Docosahexaenoic acid (DHA) content; Particle size; Peroxide value (PV); Stability