Abstract
The aim of this work was to compare two high-intensity ultrasound (HIUS) emulsification processes: high power short time (HPST) and low power long time (LPLT), giving the same specific energy of 10 kJ/g. Clove bud oil-in-water emulsions were obtained from the different HIUS processes. The emulsions were characterized with respect to droplet size distribution, rheological behavior, microestructure, color parameters, kinetic stability and volatile compounds profile by gas chromatography–mass spectrometry (GC-MS).
Highlights
Emulsions are colloidal systems used in the pharmaceutical, cosmetic, and food industries to encapsulate and deliver bioactive compounds
The aim of this work was to evaluate the impact of different emulsification processes by using high-intensity ultrasound (HIUS) with the same specific energy on the physicochemical properties of clove bud oil emulsion
The oil-in-water emulsion was prepared using clove (Eugenia caryophyllus) bud oil obtained by supercritical technology and stabilized with gum acacia
Summary
Emulsions are colloidal systems used in the pharmaceutical, cosmetic, and food industries to encapsulate and deliver bioactive compounds. The application of HIUS to emulsification is recognized by several researchers as an efficient means of preparing emulsions[1].
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