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Comparison of surfactants at solubilizing, forming and stabilizing nanoemulsion of hesperidin
Journal of Food Engineering ( IF 5.3 ) Pub Date : 2020-09-01 , DOI: 10.1016/j.jfoodeng.2020.110000
Yanmei Liao , Li Zhong , Luona Liu , Long Xie , Hailong Tang , Linlin Zhang , Xiaofang Li

Abstract In this study, a high shear-high pressure homogenization bonding technology, natural surfactant glycyrrhizic acid (GA), synthetic nonionic surfactant Tween 80 (T80) and synthetic ionic surfactant (SDS) were used to prepare the nanoemulsion of hesperidin (HDN-NE), and their solubilization, forming and stabilization mechanism were studied respectively. From the perspective of solubilization, the order of molar solublization ratio (MSR) was GA > T80 > SDS. From forming, there were a uniform appearance, smaller particle size (

中文翻译:

表面活性剂增溶、形成和稳定橙皮苷纳米乳剂的比较

摘要 本研究采用高剪切-高压均质粘合技术、天然表面活性剂甘草酸(GA)、合成非离子表面活性剂吐温80(T80)和合成离子表面活性剂(SDS)制备橙皮苷纳米乳(HDN-NE)。 ),并分别研究了它们的增溶、形成和稳定机制。从增溶的角度来看,摩尔增溶比(MSR)的顺序是GA>T80>SDS。成型后外观均匀,粒径较小(
更新日期:2020-09-01
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