NANOEMULSION PHD THESIS

May 25, 2019 posted by

These have important implications in the use of nanoemulsions for encapsulation lutein or other bioactive compounds for applications in foods and beverages. Development of novel nanoemulsions as delivery systems: Dried microcapsules of nanoemulsions were formed with similar properties as their original nanoemulsions after reconstitution in water. The present work demonstrated that nanoemulsions can be formed using emulsification and a solvent evaporation method. These have important implications in the use of nanoemulsions for encapsulation lutein or other bioactive compounds for applications in foods and beverages. However, like conventional emulsions, protein-stabilised nanoemulsions become unstable when exposed to certain environmental stresses such as high temperatures, salt addition and extreme pH changes. The thesis consists of three main parts in which the first part studied the formation and properties of nanoemulsions using emulsification and solvent evaporation method; the second part delved into the making of dried nanoemulsion powders and the third part focused on the structural modifications of nanoemulsions and encapsulation of a bioactive compound lutein.

Next, a series of bi-layer nanoemulsions at different pH values and lactoferrin concentrations were prepared so as to determine the best conditions on the overall emulsion stability. A thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Food Technology at Massey University, New Zealand. JavaScript is disabled for your browser. It was found that smaller oil droplets around 80 nm in diameter were achieved when increasing the microfluidisation pressure up to psi 80 MPa for 4 passes at an organic phase ratio of However, there was a significant decrease in lutein content during storage especially at higher temperatures due to oxidative degradation.

A thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Food Technology at Massey University, New Zealand.

All the emulsions were physically stable under the tested conditions up to 28 days at different storage temperatures 5, 20 and 40oC. The freeze-dried powders showed excellent wettability and dispersibility in water but lower encapsulation efficiency than spray dried powders. The interactions between WPI and lactoferrin in aqueous solutions were first studied to explore the feasibility of using nanooemulsion two proteins to form nqnoemulsion interfacial structures at the droplet surface in the emulsions.

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The nanoemulsions at pH 6 were also unstable at low concentrations 0. These have important implications in the use of nanoemulsions for encapsulation lutein or other bioactive compounds for applications in foods and beverages.

The cellular uptake of lutein was higher in bi-layer nanoemulsions when compared to single layer emulsions. However, there was a significant decrease in lutein content during storage especially at higher temperatures due to oxidative degradation.

Nanoemulsions did not show more toxicity than their corresponding conventional emulsions with large oil droplets produced without the use of organic solvent.

Nanoemulsions did not show more toxicity than their corresponding conventional emulsions with large oil droplets produced without the use of organic solvent. The adsorption of protein layers on a gold surface that mimics the hydrophobic oil surface was also confirmed by a quartz crystal microbalance with dissipation QCM-D study. All the emulsions were physically stable under the tested conditions up to 28 days at different storage temperatures 5, 20 and 40oC.

nanoemulsion phd thesis

The present work demonstrated that nanoemulsions can be formed using emulsification and a solvent evaporation method. Additionally, liquid emulsions are difficult to transport and use in some food systems while being susceptible to microbial spoilage. The present work demonstrated that nanoemulsions can be formed using emulsification and a solvent evaporation method. After successful preparation of nanoemulsions, liquid nanoemulsions were converted to dried powders by spray drying or freeze drying.

Metadata Show full item record. At pH 7 — 10, the bi-layer nanoemulsions were stable at all lactoferrin concentrations and formed a bi-layer structure at the interface of droplet. At pH values close to pI of WPI around pH 5the nanoemulsions remained unstable regardless of the lactoferrin concentration used 0. Collections Theses and Dissertations. These have important implications in the use of nanoemulsions for encapsulation lutein or other bioactive compounds for applications in foods and beverages.

At pH values close to pI of WPI around pH 5the nanoemulsions remained unstable regardless of the lactoferrin concentration used 0. The present work demonstrated that nanoemulsions can be formed using emulsification and a solvent evaporation method.

nanoemulsion phd thesis

The objective of this research was to develop nanoemulsions with useful attributes. Development of novel nanoemulsions as delivery systems: The thesis consists of three main parts in which the first part studied the formation and properties of nanoemulsions using emulsification and solvent evaporation method; the second part delved into the making of dried nanoemulsion powders and the third part focused on the structural modifications of nanoemulsions and encapsulation of a bioactive compound lutein.

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To remedy, a dry, stable emulsion system has to be obtained for their prospective future in food applications. With the advancing of nanotechnology, smaller particles in the nanometric range i. In particular, emulsification and solvent evaporation method has been used to produce nanoemulsions with optimum results.

nanoemulsion phd thesis

At pH values close to pI of WPI around pH 5the nanoemulsions remained unstable regardless of the lactoferrin concentration used 0. The thesis consists of three main parts in which the first part studied the formation and properties of nanoemulsions using emulsification and solvent evaporation method; the second part delved into the making of dried nanoemulsion powders and the third part focused on the structural modifications of nanoemulsions and encapsulation of a bioactive compound lutein.

The in vitro digestion theesis bi-layer nanoemulsions was similar to single layer nanoemulsions in which the protein hydrolysis of the interfacial layers results in extensive droplet flocculation.

Development of novel nanoemulsions as delivery systems: Next, a series of bi-layer nanoemulsions at different pH values and lactoferrin concentrations were prepared so as to determine the best conditions on the overall emulsion stability.

Next, a series of bi-layer nanoemulsions at different pH values and lactoferrin concentrations were prepared so as to determine the best conditions on the overall emulsion stability. A thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Food Technology at Massey University, New Zealand.