On the preparation of lecithin-stabilized oil-in-water emulsions by multi-stage premix membrane emulsification
Apstrakt
We report on the preparation and characterization of lecithin-stabilized oil-in-water emulsions (10 or 20 wt% corn oil, 2 wt% lecithin, pH 3, 100 or 150 kPa) by multi-stage premix membrane emulsification using a Shirasu porous glass membrane (mean pore size 8 mu m). Structural characteristics of the emulsions such as droplet size distribution, mean droplet diameter, and morphology were measured by using a laser light scattering and optical microscopy, respectively. As the number of passes through the membrane increased from 1 to 5, the transmembrane flux decreased from 30 to 1 m(3) m(-2) h(-1). It demonstrates that lecithin emulsifier, even if its net charge is negative (pK(a) similar to pH 1.5), tends to foul SPG membrane by blocking the membrane pores, which was attributed to the possible interaction between positive groups on the lecithin molecules with anionic silanol groups on the membrane surface. (c) 2008 Elsevier Ltd. All rights reserved.
Ključne reči:
membrane emulsification / Shirasu porous glass membrane / oil-in-water emulsion / lecithin / emulsion stabilityIzvor:
Journal of Food Engineering, 2008, 89, 2, 164-170
DOI: 10.1016/j.jfoodeng.2008.04.023
ISSN: 0260-8774
WoS: 000258042200009
Scopus: 2-s2.0-45649084976
Kolekcije
Institucija/grupa
VinčaTY - JOUR AU - Surh, Jeonghee AU - Jeong, Young Gyu AU - Vladisavljević, Goran T. PY - 2008 UR - https://vinar.vin.bg.ac.rs/handle/123456789/3500 AB - We report on the preparation and characterization of lecithin-stabilized oil-in-water emulsions (10 or 20 wt% corn oil, 2 wt% lecithin, pH 3, 100 or 150 kPa) by multi-stage premix membrane emulsification using a Shirasu porous glass membrane (mean pore size 8 mu m). Structural characteristics of the emulsions such as droplet size distribution, mean droplet diameter, and morphology were measured by using a laser light scattering and optical microscopy, respectively. As the number of passes through the membrane increased from 1 to 5, the transmembrane flux decreased from 30 to 1 m(3) m(-2) h(-1). It demonstrates that lecithin emulsifier, even if its net charge is negative (pK(a) similar to pH 1.5), tends to foul SPG membrane by blocking the membrane pores, which was attributed to the possible interaction between positive groups on the lecithin molecules with anionic silanol groups on the membrane surface. (c) 2008 Elsevier Ltd. All rights reserved. T2 - Journal of Food Engineering T1 - On the preparation of lecithin-stabilized oil-in-water emulsions by multi-stage premix membrane emulsification VL - 89 IS - 2 SP - 164 EP - 170 DO - 10.1016/j.jfoodeng.2008.04.023 ER -
@article{ author = "Surh, Jeonghee and Jeong, Young Gyu and Vladisavljević, Goran T.", year = "2008", abstract = "We report on the preparation and characterization of lecithin-stabilized oil-in-water emulsions (10 or 20 wt% corn oil, 2 wt% lecithin, pH 3, 100 or 150 kPa) by multi-stage premix membrane emulsification using a Shirasu porous glass membrane (mean pore size 8 mu m). Structural characteristics of the emulsions such as droplet size distribution, mean droplet diameter, and morphology were measured by using a laser light scattering and optical microscopy, respectively. As the number of passes through the membrane increased from 1 to 5, the transmembrane flux decreased from 30 to 1 m(3) m(-2) h(-1). It demonstrates that lecithin emulsifier, even if its net charge is negative (pK(a) similar to pH 1.5), tends to foul SPG membrane by blocking the membrane pores, which was attributed to the possible interaction between positive groups on the lecithin molecules with anionic silanol groups on the membrane surface. (c) 2008 Elsevier Ltd. All rights reserved.", journal = "Journal of Food Engineering", title = "On the preparation of lecithin-stabilized oil-in-water emulsions by multi-stage premix membrane emulsification", volume = "89", number = "2", pages = "164-170", doi = "10.1016/j.jfoodeng.2008.04.023" }
Surh, J., Jeong, Y. G.,& Vladisavljević, G. T.. (2008). On the preparation of lecithin-stabilized oil-in-water emulsions by multi-stage premix membrane emulsification. in Journal of Food Engineering, 89(2), 164-170. https://doi.org/10.1016/j.jfoodeng.2008.04.023
Surh J, Jeong YG, Vladisavljević GT. On the preparation of lecithin-stabilized oil-in-water emulsions by multi-stage premix membrane emulsification. in Journal of Food Engineering. 2008;89(2):164-170. doi:10.1016/j.jfoodeng.2008.04.023 .
Surh, Jeonghee, Jeong, Young Gyu, Vladisavljević, Goran T., "On the preparation of lecithin-stabilized oil-in-water emulsions by multi-stage premix membrane emulsification" in Journal of Food Engineering, 89, no. 2 (2008):164-170, https://doi.org/10.1016/j.jfoodeng.2008.04.023 . .