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This article investigated the influence of ultrasound homogenization and stabilizers (iota carrageenan and its hydrolysates) in the production of vegan ice cream. The cryoscopic temperature, osmotic pressure, overrun, melting time, and microstructure analysis were investigated. Vegan ice cream were stored at −18°C and the recrystallization process was analyzed based on images taken after 24 h, 1 month, and 3 months. According to the results, it was noted that ultrasound homogenization contributed to obtaining smaller ice crystals in ice cream, in comparison to the samples after traditional homogenization. The average diameter of ice crystals in the sample US pretreated, after 3 months of storage was less than 21 μm. The overrun value ranged from 9.22% to 32.36% and the melting time for samples did not exceed 34 min. The analysis of the cryoscopic temperature and osmotic pressure showed that ultrasound contributed to increasing the cryoscopic temperature and lowering the osmotic pressure. Practical Applications: The presented study shows an alternative to dairy products for the vegan ice cream market. Changing mechanical homogenization to ultrasound homogenization in vegan ice cream production might be an effective step for ice cream producers. Owing to the fact that the use of ultrasound during production may reduce the impact of using stabilizers on the recipe of vegan ice cream. Finally, such changes will not result in additional steps in ice cream production which may not generate additional costs. [ABSTRACT FROM AUTHOR]

Oil-in-water-in-oil (O1/W/O2) emulsions and nanoemulsions based on extra virgin olive oil were produced combining high-speed and ultrasonic homogenizer. Droplet size distribution, encapsulation efficiency, kinetic stability, and their structure were studied as a function of homogenization time, dispersed volume fraction, emulsifier type, and composition of the inner O1/W nanoemulsion. The ultrasonic-assisted homogenization was beneficial for the formation of O1/W/O2 nanoemulsion, as the intensity of the ultrasound did not destroy the double structure. The inner O1/W nanoemulsion with the lowest droplet size, surface tension, and viscosity resulted in double nanoemulsion with the minimum droplet size (432 ± 5 nm). Increasing the dispersed volume fraction resulted in higher particle size, gravitational separation, and high oiling off values. The DSC thermograms showed samples with the low droplet size presented also low encapsulation yield. The microscopic analysis demonstrated that all O1/W/O2 samples showed similar structures with distinctly visible phases and spherical aqueous droplets with a broad distribution. [ABSTRACT FROM AUTHOR]

Abstract: Intravenous lipid emulsion is a critical component of parenteral nutrition. Long-term administration of such therapy lead to liver dysfunction. As the cause of liver failure can be the size of lipid emulsion droplets, their reduction can positively affect the clinical condition of patients. This study aimed to develop and optimize the preparation process of intravenous lipid emulsions with reduced droplet size compared to commercially available formulations. The response surface methodology was applied to optimize the ultrasonic emulsification. The reduction of lipid droplet size was achieved by the use of a combination of 1.2% (w/w) soy phospholipids and various concentrations of Tween 80 (2, 3, and 4% (w/w)). The other variables were sonication amplitude and time of sonication. During the optimization process, fifteen soybeans oil-based intravenous lipid emulsions were developed. All formulations were characterized by the physicochemical properties appropriate for intravenous administration, i.e., MDD ranging from 119.1 ± 0.6 nm to 177.1 ± 2.1 nm, PdI below 0,219 ± 0,009. The pH and osmolarity ranged from 6.23 ± 0.01 to 6.58 ± 0 and from 328 ± 3 to 568 ± 8 mOsm/kg, respectively. The Box Behnken methodology allowed for optimizing the preparation of intravenous lipid emulsion using ultrasonic emulsification.

Intravenous lipid emulsion is a critical component of parenteral nutrition. Long-term administration of such therapy lead to liver dysfunction. As the cause of liver failure can be the size of lipid emulsion droplets, their reduction can positively affect the clinical condition of patients. This study aimed to develop and optimize the preparation process of intravenous lipid emulsions with reduced droplet size compared to commercially available formulations. The response surface methodology was applied to optimize the ultrasonic emulsification. The reduction of lipid droplet size was achieved by the use of a combination of 1.2% (w/w) soy phospholipids and various concentrations of Tween 80 (2, 3, and 4% (w/w)). The other variables were sonication amplitude and time of sonication. During the optimization process, fifteen soybeans oil-based intravenous lipid emulsions were developed. All formulations were characterized by the physicochemical properties appropriate for intravenous administration, i.e., MDD ranging from 119.1 ± 0.6 nm to 177.1 ± 2.1 nm, PdI below 0.219 ± 0.009. The pH and osmolarity ranged from 6.23 ± 0.01 to 6.58 ± 0 and from 328 ± 3 to 568 ± 8 mOsm/kg, respectively. The Box Behnken methodology allowed for optimizing the preparation of intravenous lipid emulsion using ultrasonic emulsification. [ABSTRACT FROM AUTHOR]

Preparation of pea protein isolate-xylan (PPI-X) conjugate-stabilized nanoemulsions using ultrasonic homogenization and the corresponding structure and environmental stability were investigated in this study. Conditions used to prepare nanoemulsions were optimized using a response surface methodology as follows: protein concentration 8.86 mg/mL, ultrasound amplitudes 57 % (370.5 W), and ultrasound time 16 min. PPI-X conjugate-stabilized nanoemulsions formed under these conditions exhibited less mean droplet size (189.4 ± 0.45 nm), more uniform droplet distribution, greater absolute value of zeta-potential (44.8 ± 0.22 mV), and higher protein adsorption content compared with PPI-stabilized nanoemulsions. PPI-X conjugate-stabilized nanoemulsions also exhibited even particle distribution and dense network structure, which might be reasons for the observed high interfacial protein adsorption content of conjugate-stabilized nanoemulsions. Moreover, better stability against environmental stresses, such as thermal treatment, freeze–thaw treatment, ionic strength and type, and storage time was also observed for the conjugate-stabilized nanoemulsions, indicating that this type of nanoemulsions possess a potential to endure harsh food processing conditions. Therefore, results provide a novel approach for the preparation of protein-polysaccharide conjugate-stabilized nanoemulsions to be applied as novel ingredients to meet special requirements of processed foods.

Regardless of its highly valuable nutritive composition, goat’s milk is less preferred by consumers due to its specific sensory characteristics that are very often regarded as undesirable. On the other hand, traditional medicinal plants from Lamiaceae family, due to their rich bioactive composition, especially polyphenols, and desirable aroma profile, can be used to enhance and improve bioactive and sensory properties of food. In the present study nutritively valuable beverages were produced by enrichment of goat’s milk with medicinal plant extracts derived from the Lamiaceae family and stabilized by homogenization with high intensity ultrasound treatment. The impact of plant species (lemon balm, mint, lavender, rosemary and sage) and ultrasound treatment duration (5 or 10 min) on the physicochemical, bioactive and sensory characteristics of enriched beverages was evaluated. The addition of plant extracts to goat’s milk significantly increased the concentration of bioactive components (rosmarinic acid, hydroxycinnamic acid derivatives and luteolin derivatives), in dependence of the added plant extract. The prolongation of the ultrasound homogenization markedly decreased the fat globule size and thus beneficially affected the product stability. Apart from the achieved bioactive enrichment and stability, the developed beverages exhibited significantly improved sensory properties in comparison to plain goat’s milk, with the highest overall acceptability determined for samples enriched with mint and rosemary.

Background and objectives: The ultrasound homogenization, an emerging technology with cost‐effectiveness, is widely used in food industry. Rice bran protein is a high‐quality protein with hypoallergenic and attracts a growing interesting in exploring its application. In this study, ultrasound homogenization was used to produce rice bran protein‐stabilized emulsions and the effects of ultrasound power and ultrasound time on characterizations of emulsion were then investigated. Findings: Results indicated that the emulsions prepared by ultrasound homogenization at 20% power for 20 min had a higher interfacial protein concentration and a smaller droplet size, leading to an increase in stability against creaming. Subsequently, the effects of environmental conditions on emulsion stability were explored, and results demonstrated that emulsion exhibited excellent tolerance for high concentration of NaCl (500 mM) and high temperature (90°C). However, emulsion stability was destroyed under acid conditions. Conclusions: The ultrasound homogenization technique was an effective method to prepare rice bran protein‐stabilized emulsion, and the emulsions prepared by ultrasound homogenization at 20% power for 20 min possessed good stability against creaming. Significance and novelty: Rice bran protein isolate showed good emulsifying properties. Ultrasound homogenization could produce an emulsion with good stability and tolerance for high concentration of NaCl and high temperature. [ABSTRACT FROM AUTHOR]

Regardless of its highly valuable nutritive composition, goat's milk is less preferred by consumers due to its specific sensory characteristics that are very often regarded as undesirable. On the other hand, traditional medicinal plants from Lamiaceae family, due to their rich bioactive composition, especially polyphenols, and desirable aroma profile, can be used to enhance and improve bioactive and sensory properties of food. In the present study nutritively valuable beverages were produced by enrichment of goat's milk with medicinal plant extracts derived from the Lamiaceae family and stabilized by homogenization with high intensity ultrasound treatment. The impact of plant species (lemon balm, mint, lavender, rosemary and sage) and ultrasound treatment duration (5 or 10 min) on the physicochemical, bioactive and sensory characteristics of enriched beverages was evaluated. The addition of plant extracts to goat's milk significantly increased the concentration of bioactive components (rosmarinic acid, hydroxycinnamic acid derivatives and luteolin derivatives), in dependence of the added plant extract. The prolongation of the ultrasound homogenization markedly decreased the fat globule size and thus beneficially affected the product stability. Apart from the achieved bioactive enrichment and stability, the developed beverages exhibited significantly improved sensory properties in comparison to plain goat's milk, with the highest overall acceptability determined for samples enriched with mint and rosemary. [ABSTRACT FROM AUTHOR]

This study seeks to evaluate the influence of different dextrose equivalent values on the characteristics of emulsions assisted by ultrasound and lime essential oil microparticles. Four treatments were evaluated: whey protein concentrate (WPC), and blends of maltodextrin with dextrose equivalents of 5 (WM5), 10 (WM10) and 20 (WM20). The physicochemical properties of the emulsions (viscosity and droplet size) and dry powders, by spray drying (moisture content, water activity, particle size, surface oil, encapsulation efficiency, oil and limonene retention, x-ray diffraction, thermal and antioxidant activity analysis), were studied to measure the quality of the encapsulated materials. Maltodextrins with high DE values (10 and 20) had lower viscosities and consequently smaller droplet and particle sizes. The treatments showed significantly different and good retention for the majority compounds of the lime essential oil and maintained high antioxidant activity. Maltodextrin of DE 20 presented better significant oil retention values (77.6%) and encapsulation efficiency (83.3%). In conclusion, the degree of maltodextrin hydrolyzation can interfere with the physicochemical parameters of lime essential oil microparticles, observing the best results at higher DE values. [ABSTRACT FROM AUTHOR]

[Display omitted] • Pea protein isolate-xylan conjugate-based nanoemulsions (NEs) are ultrasonically prepared. • Small droplets with uniform distribution and high protein adsorption of NEs are observed. • The ionic, freeze–thaw, and storage stability of conjugate-stabilized NEs are improved. • The NEs are prone to coalescence, creaming, and phase separation by divalent ions. Preparation of pea protein isolate-xylan (PPI-X) conjugate-stabilized nanoemulsions using ultrasonic homogenization and the corresponding structure and environmental stability were investigated in this study. Conditions used to prepare nanoemulsions were optimized using a response surface methodology as follows: protein concentration 8.86 mg/mL, ultrasound amplitudes 57 % (370.5 W), and ultrasound time 16 min. PPI-X conjugate-stabilized nanoemulsions formed under these conditions exhibited less mean droplet size (189.4 ± 0.45 nm), more uniform droplet distribution, greater absolute value of zeta-potential (44.8 ± 0.22 mV), and higher protein adsorption content compared with PPI-stabilized nanoemulsions. PPI-X conjugate-stabilized nanoemulsions also exhibited even particle distribution and dense network structure, which might be reasons for the observed high interfacial protein adsorption content of conjugate-stabilized nanoemulsions. Moreover, better stability against environmental stresses, such as thermal treatment, freeze–thaw treatment, ionic strength and type, and storage time was also observed for the conjugate-stabilized nanoemulsions, indicating that this type of nanoemulsions possess a potential to endure harsh food processing conditions. Therefore, results provide a novel approach for the preparation of protein-polysaccharide conjugate-stabilized nanoemulsions to be applied as novel ingredients to meet special requirements of processed foods. [ABSTRACT FROM AUTHOR]

Abstract: Solid lipid nanoparticles were prepared and studied for the possibility of entrapment of Paliperidone (PPN) an antipsychotic drug that can be used for the treatment of schizophrenia. Here we report the preparation of Paliperidone loaded solid lipid particles (SLNs) with Capmul GMS 50K as lipid vehicle. SLNs were stabilized by a surfactant namely sodium deoxycholate which can also act as permeability enhancer. Final size of SLNs produced were approximately 200nm which was confirmed by dynamic light scattering (DLS), atomic force microscopy (AFM) and transmission electron microscopy (TEM). SLNs appeared spherical in TEM images while dough nut like shape was observed by AFM. The entrapment efficiency of this system was found to be 55% with 4.15% of drug loading in lipid matrix. Structural characterization of SLNs by Fourier transform infrared spectroscopy (FTIR), powder X-ray diffraction (XRD) and differential scanning calorimetric (DSC) analysis revealed that, there was no interaction of PPN with lipid and PPN was well dispersed in the lipid matrix without any crystallization. [Copyright &y& Elsevier]

Conjugated linoleic acid (CLA) although gains recognition as food supplement due to various physiological activities, its water insolubility and oxidative instability limit its applications in food systems. Oil-in-water nanoemulsions based on extra virgin olive (EVOO) or pomace oil (OPO) are considered excellent delivery systems offering high protection and controlled release of CLA. In the present study, CLA-loaded nanoemulsions were prepared using ultrasonic homogenization approach and the effect of storage temperature (25 °C or 4 °C) on the nanoemulsion physical and chemical stability was investigated. All formulations demonstrated good long-term physical and chemical stability; mean droplet diameter <300 nm during 60 days-storage (4 °C and 25 °C). CLA degradation (R CLA %) was lower in the nanoemulsions with 8 wt% lipid phase; specifically, nanoemulsions with 8 wt% olive pomace oil and 6 wt% Tween 20 (R CLA = 80.154% at 25 °C and R CLA = 84.165% 4 °C) after 2 months. Response surface methodology was used to optimize the preparation conditions (type and concentration of lipid phase and emulsifier) at different storage conditions and predict the optimum values of mean droplet diameter, ζ-potential and CLA retention. The minimum lipid concentration (4 wt%) exhibited the optimum values at both environment and refrigerated storage for EVOO nanoemulsions. However, nanoemulsion with 8 wt% OPO and 4 wt% Tween 40 (71.843% at 25 °C) or 6 wt% Tween 20 were the optimum condition regarding the highest chemical stability. Formation of CLA-loaded nanoemulsion system based on extra virgin olive or pomace-olive oil using ultrasound homogenization. Unlabelled Image • Successful incorporation of CLA in extra virgin olive or pomace oil nanoemulsions • Nanoemulsions preserve good physical-chemical stability after 60 days at 4 °C and 25 °C. • Nanoemulsions with olive pomace oil demonstrated better chemical stability. • 4 wt% extra virgin olive oil in nanoemulsions exhibited optimum values at 4 °C and 25 °C. • Lower CLA degradation in nanoemulsions with 8 wt% olive pomace oil using Tween 20 [ABSTRACT FROM AUTHOR]