Evaluation of the development and stability of a vanilla (Vanilla planifolia) emulsion from a non-alcoholic extract
Vanilla (Vanilla planifolia) is considered the most important flavoring in the world. However, its application in food is limited, since it is mainly commercialized as ethanolic extracts, due to its lipophilic naturalization. The objective of this work was to elaborate alcohol-free vanilla nanoemuls...
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Universidad de Sonora
2021
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biotecnia-article-14092022-05-31T17:39:51Z Evaluation of the development and stability of a vanilla (Vanilla planifolia) emulsion from a non-alcoholic extract Evaluación del desarrollo y la estabilidad de una nanoemulsión de vainilla (Vanilla planifolia) a partir de un extracto no alcohólico Mendoza Sanchez, Liliana Gabriela Rodriguez España, Melissa Martinez Rodriguez, Javier Garcia Galindo, Hugo Sergio De la Cruz Medina, Javier Cano Sarmiento, Cynthia Monroy Rivera, Jose Alberto Vanilla planifolia, emulsion, high pressure, stability vainilla planifolia, emulsión, alta presión, estabilidad Vanilla (Vanilla planifolia) is considered the most important flavoring in the world. However, its application in food is limited, since it is mainly commercialized as ethanolic extracts, due to its lipophilic naturalization. The objective of this work was to elaborate alcohol-free vanilla nanoemulsions, from a natural extract by means of homogenization by high pressures, as a strategy to improve its solubility and stability. The effect of pressure and number of cycles were evaluated by means of a 23*3 factorial design. The optimal emulsions were stored at 15, 25 and 35 °C for 42 days. The obtained emulsions were evaluated for particle size and stability index (TSI). The optimum formulation to generate a stable emulsion without sugar required 5 cycles at a pressure of 40 MPa, while for the emulsion with sugar, 9 cycles were necessary at a pressure of 20 MPa; with a composition of 17 % glycerol. The emulsion remained stable at 15 and 25 ºC for 42 days. The findings of this study will lead to the possibility that this formulation is used as one of the methods to improve its solubility and stability La vainilla (Vainilla planifolia) es considerada como el saborizante de mayor importancia en el mundo. Sin embargo, su aplicación en alimentos está limitada, ya que se comercializa principalmente como extractos etanólicos, debido a su naturaliza lipofílica. El objetivo de este trabajo fue elaborar nanoemulsiones de vainilla libre de alcohol, a partir de un extracto natural mediante homogenización por altas presiones, como estrategia para mejorar su solubilidad y estabilidad. El efecto de la presión y el número de ciclos se evaluaron mediante un diseño factorial de 23*3. Las emulsiones óptimas se almacenaron a 15, 25 y 35 ° C durante 42 días. A las emulsiones obtenidas se les evaluó tamaño de partícula e indice de estabilidad (TSI). La formulación óptima para generar una emulsión estable sin azúcar requirió 5 ciclos a una presión de 40 MPa, mientras que para la emulsión con azúcar fueron necesarios 9 ciclos a una presión de 20 MPa; con una composición de 17 % de glicerol. La emulsión se mantuvo estable a 15 y 25 º C durante 42 días. Los hallazgos de este estudio conducirán a la posibilidad de que esta formulación se utilice como uno de los métodos para mejorar su solubilidad y estabilidad Universidad de Sonora 2021-09-08 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Original peer-reviewed articles Artículos originales evaluados por pares application/pdf text/xml https://biotecnia.unison.mx/index.php/biotecnia/article/view/1409 10.18633/biotecnia.v23i3.1409 Biotecnia; Vol. 23 No. 3 (2021): Septiembre-Diciembre Biotecnia; Vol. 23 Núm. 3 (2021): Septiembre-Diciembre 1665-1456 1665-1456 spa https://biotecnia.unison.mx/index.php/biotecnia/article/view/1409/565 https://biotecnia.unison.mx/index.php/biotecnia/article/view/1409/587 Derechos de autor 2021 https://creativecommons.org/licenses/by-nc-sa/4.0 |
| institution |
Biotecnia |
| collection |
OJS |
| language |
spa |
| format |
Online |
| author |
Mendoza Sanchez, Liliana Gabriela Rodriguez España, Melissa Martinez Rodriguez, Javier Garcia Galindo, Hugo Sergio De la Cruz Medina, Javier Cano Sarmiento, Cynthia Monroy Rivera, Jose Alberto |
| spellingShingle |
Mendoza Sanchez, Liliana Gabriela Rodriguez España, Melissa Martinez Rodriguez, Javier Garcia Galindo, Hugo Sergio De la Cruz Medina, Javier Cano Sarmiento, Cynthia Monroy Rivera, Jose Alberto Evaluation of the development and stability of a vanilla (Vanilla planifolia) emulsion from a non-alcoholic extract |
| author_facet |
Mendoza Sanchez, Liliana Gabriela Rodriguez España, Melissa Martinez Rodriguez, Javier Garcia Galindo, Hugo Sergio De la Cruz Medina, Javier Cano Sarmiento, Cynthia Monroy Rivera, Jose Alberto |
| author_sort |
Mendoza Sanchez, Liliana Gabriela |
| title |
Evaluation of the development and stability of a vanilla (Vanilla planifolia) emulsion from a non-alcoholic extract |
| title_short |
Evaluation of the development and stability of a vanilla (Vanilla planifolia) emulsion from a non-alcoholic extract |
| title_full |
Evaluation of the development and stability of a vanilla (Vanilla planifolia) emulsion from a non-alcoholic extract |
| title_fullStr |
Evaluation of the development and stability of a vanilla (Vanilla planifolia) emulsion from a non-alcoholic extract |
| title_full_unstemmed |
Evaluation of the development and stability of a vanilla (Vanilla planifolia) emulsion from a non-alcoholic extract |
| title_sort |
evaluation of the development and stability of a vanilla (vanilla planifolia) emulsion from a non-alcoholic extract |
| description |
Vanilla (Vanilla planifolia) is considered the most important flavoring in the world. However, its application in food is limited, since it is mainly commercialized as ethanolic extracts, due to its lipophilic naturalization. The objective of this work was to elaborate alcohol-free vanilla nanoemulsions, from a natural extract by means of homogenization by high pressures, as a strategy to improve its solubility and stability. The effect of pressure and number of cycles were evaluated by means of a 23*3 factorial design. The optimal emulsions were stored at 15, 25 and 35 °C for 42 days. The obtained emulsions were evaluated for particle size and stability index (TSI). The optimum formulation to generate a stable emulsion without sugar required 5 cycles at a pressure of 40 MPa, while for the emulsion with sugar, 9 cycles were necessary at a pressure of 20 MPa; with a composition of 17 % glycerol. The emulsion remained stable at 15 and 25 ºC for 42 days. The findings of this study will lead to the possibility that this formulation is used as one of the methods to improve its solubility and stability |
| publisher |
Universidad de Sonora |
| publishDate |
2021 |
| url |
https://biotecnia.unison.mx/index.php/biotecnia/article/view/1409 |
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