Abstract
Refractance window (RW) drying is considered an emerging technique in the food field due to its scalability, energy efficiency, cost and end-product quality. It can be used for obtaining flakes from high-oleic palm oil (HOPO) nanoemulsions containing a high concentration of temperature-sensitive active compounds. This work was thus aimed at studying the effect of temperature, thickness of the film drying, nanoemulsion process conditions, and emulsion formulation on the flakes’ physical properties and microstructure. The results showed that HOPO flakes had good physical characteristics: 1.4% to 5.6% moisture content and 0.26 to 0.58 aw. Regarding microstructure, lower fractal dimension (FDt) was obtained when RW drying temperature increased, which is related to more regular surfaces. The results indicated that flakes with optimal physical properties can be obtained by RW drying of HOPO nanoemulsions.
Highlights
Nanoencapsulation involves packing substances into a miniature-sized vessel and refers to bioactive packing on a nanoscale range
Using response surface methodology for studying the effect of emulsion formulation drying conditions resulted in mathematical models for predicting the pattern of the variables analysed in this work
These results suggested that Refractance Window (RW) drying, and microfluidization as a nanoencapsulation technique of high-oleic palm oil, could lead to producing dried products in the form of flakes, it causes an effect in the color of the emulsion which could be perceived by the human eye
Summary
Nanoencapsulation involves packing substances into a miniature-sized vessel and refers to bioactive packing on a nanoscale range. It is characterised by increasing encapsulated active compound bioavailability and protection against environmental and processing effects[1,2]. One of the process which allows to obtain nanoemulsion is m icrofluidization[7] This technique has been widely used and represents a highly efficient method for producing nanoemulsions containing small-sized droplets (100–500 nm)[8]. Many food materials present highly irregular structures that elude precise quantification by conventional techniques. This methodology enables measurements to be obtained from digitalised images[15,16]. A greater fractal dimension DF means a more tortuous fracture surface
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