Coupled Taguchi-RSM optimization of the conditions to emulsify α-tocopherol in an arabic gum-maltodextrin matrix by microfluidization

The effect of composition (Arabic gum (AG), maltodextrin (MD), surfactants, pH) and processing parameters (pressure and number of cycles of microfluidization) of α-tocopherol (AT) emulsions was studied via a coupled Taguchi-RMS optimization. Creaming index (CI), particle size (PS) and zeta potential (ζ) were selected as response variables. The estimated optimal conditions were found at GA of 40%, MD/surfactant mixture of 60%, 30% AT, pH of 4.9, P of 76 MPa and five cycles of microfluidization for a predicted CI of 0.5 % at 24 h with a PS of 384 nm. Under these conditions the experimental results were 4357 nm and 0.5 (CI. It was possible to minimize the CI by varying the concentration of GA and modifying processing conditions.

Bibliographic Details

Main Authors:	Monroy-Villagrana,A., Cano-Sarmiento,C., Alamilla-Beltrán,L., Hernández-Sánchez,H., Gutiérrez-López,G.F.
Format:	Digital revista
Language:	English
Published:	Universidad Autónoma Metropolitana, División de Ciencias Básicas e Ingeniería 2014
Online Access:	http://www.scielo.org.mx/scielo.php?script=sci_arttext&pid=S1665-27382014000300003
Tags:	Add Tag No Tags, Be the first to tag this record!