LIU Meng-pei, TIE Shan-shan, ZONG Wei, ZHANG Li-hua, ZHAO Guang-yuan. Optimization process of emulsion of procyanidins by particle size analysis[J]. Science and Technology of Food Industry, 2017, (15): 196-200. DOI: 10.13386/j.issn1002-0306.2017.15.037
Citation: LIU Meng-pei, TIE Shan-shan, ZONG Wei, ZHANG Li-hua, ZHAO Guang-yuan. Optimization process of emulsion of procyanidins by particle size analysis[J]. Science and Technology of Food Industry, 2017, (15): 196-200. DOI: 10.13386/j.issn1002-0306.2017.15.037

Optimization process of emulsion of procyanidins by particle size analysis

  • In order to get high performance of procyanidins emulsion, the dynamic high pressure microfluidization ( DHPM) method was applied to prepare procyanidins emulsion.Using gum Arabic and β-cyclodextrin as wall material, the independent variable were gum Arabic content, the total solids content and treating pressure, the responses was partical size of procyanidins emulsion.The single factor and response surface analysis showed that the optimum process conditions were that the gum Arabic content 40%, total solids content 15% and treating pressure 160 MPa. Under these conditions, the predicted value of size was629.20 nm, and the corresponding experimental value was 633.70 nm. The experimental value was basically agreed with the predictive value of response surface analysis. Conclusion: We can get strong stability and uniform dispersion of procyanidins emulsion in this condition; According to the influence of treating pressure on partical size and distributions showed that DHPM method could improve the stability of emulsion.
  • loading

Catalog

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return