Preparation of Ginger Oil in Water Nanoemulsion Using Phase Inversion Composition Technique: Effects of Stirring and Water Addition Rates on their Physico-Chemical Properties and Stability

2019 ◽  
Vol 0 (0) ◽  
Author(s):  
Ashraf Farshbaf-Sadigh ◽  
Hoda Jafarizadeh-Malmiri ◽  
Navideh Anarjan ◽  
Yahya Najian
Keyword(s):  
Particle Size ◽  
Phase Inversion ◽  
Antimicrobial Properties ◽  
Chemical Properties ◽  
Water Addition ◽  
Chromatography Method ◽  
Stirring Rate ◽  
Physico Chemical ◽  
Oil In Water ◽  
Addition Rate

Abstract Ginger oil in water (O/W) nanoemulsions, were produced using phase inversion composition method and Tween 80, as emulsifier. Effects of processing parameters namely, stirring rate (100 to1000 rpm) and water addition rate (1–10 mL/min) were evaluated on the physico-chemical, morphological, antioxidant and antimicrobial properties of the prepared O/W nanoemulsions using response surface methodology (RSM). Results indicated that well dispersed and spherical ginger nanodroplets were formed in the nanoemulsions with minimum particle size (8.80 nm) and polydispersity index (PDI, 0.285) and maximum zeta potential value (−9.15 mV), using stirring rate and water addition rate of 736 rpm and 8.18 mL/min, respectively. Insignificant differences between predicted and experimental values of the response variables, indicated suitability of fitted models using RSM. Mean particle size of the prepared nanoemulsion using optimum conditions were changed from 8.81 ± 1 to 9.80 ± 1 nm, during 4 weeks of storage, which revealed high stability of the resulted ginger O/W nanoemulsion. High antioxidant activity (55.4%), bactericidal (against Streptococcus mutans) and fungicidal (against Aspergillus niger) activities of the prepared nanoemulsion could be related to the presence of gingerols and shogaols, a group of phenolic alkanones, in the ginger oil, which those were detected by gas chromatography method.

Astaxanthin–garlic oil nanoemulsions preparation using spontaneous microemulsification technique: optimization and their physico–chemical properties

2020 ◽  
Vol 0 (0) ◽  
Author(s):  
Seyedalireza Mortazavi Tabrizi ◽  
Afshin Javadi ◽  
Navideh Anarjan ◽  
Seyyed Javid Mortazavi Tabrizi ◽  
Hamid Mirzaei
Keyword(s):  
Antioxidant Activity ◽  
Particle Size ◽  
Subcritical Water ◽  
Chemical Properties ◽  
Polydispersity Index ◽  
Garlic Oil ◽  
Physico Chemical ◽  
Minimum Particle Size ◽  
Oil In Water ◽  
Technique Optimization

AbstractGarlic oil in water nanoemulsion was resulted through subcritical water method (temperature of 120 °C and pressure of 1.5 bar, for 2 h), using aponin, as emulsifier. Based on the prepared garlic oil nanoemulsion, astaxanthin–garlic oil nanoemulsions were prepared using spontaneous microemulsification technique. Response surface methodology was employed to evaluate the effects of independent variables namely, amount of garlic oil nanoemulsion (1–9 mL) and amount of provided astaxanthin powder (1–9 g) on particle size and polydispersity index (PDI) of the resulted nanoemulsions. Results of optimization indicated that well dispersed and spherical nanodroplets were formed in the nanoemulsions with minimum particle size (76 nm) and polydispersity index (PDI, 0.358) and maximum zeta potential value (−8.01 mV), using garlic oil nanoemulsion amount of 8.27 mL and 4.15 g of astaxanthin powder. Strong antioxidant activity (>100%) of the prepared astaxanthin–garlic oil nanoemulsion, using obtained optimum amounts of the components, could be related to the highest antioxidant activity of the colloidal astaxanthin (>100%) as compared to that of the garlic oil nanoemulsion (16.4%). However, higher bactericidal activity of the resulted nanoemulsion against Escherichia coli and Staphylococcus aureus, were related to the main sulfur bioactive components of the garlic oil in which their main functional groups were detected by Fourier transform-infrared spectroscopy.

An Overview of Optimization of Spherical Crystallisation Process

2013 ◽  
Vol 6 (4) ◽  
pp. 2203-2209
Author(s):  
N B Bhagat ◽  
A V Yadav ◽  
P R Mastud ◽  
R A Khutale
Keyword(s):  
Physical Phenomenon ◽  
Chemical Properties ◽  
Spherical Shape ◽  
Particle Engineering ◽  
Spherical Crystallization ◽  
Stirring Rate ◽  
Physico Chemical ◽  
Rate Selection ◽  
Pharmaceutical Agents ◽  
Spherical Crystals

In this article we describe the optimizing parameters in the process of spherical crystallisation. Particle engineering of active pharmaceutical agents is an innovative area of research in pharmaceutical industry because of several advantages. Spherical crystallization is one of the particle engineering technique in which drug directly gets crystallized and agglomerated into spherical shape. The spherical crystals can be obtained by different methods like solvent change, Quasi-emulsion droplet, ammonia diffusion and neutralisation. The optimization of process of spherical crystallization is important for obtaining the ideal spherical crystal agglomerates. It includes stirring rate, selection of solvent, pH, temperature etc. which affects on the physico-chemical properties of crystals. These optimizing parameters play its specific role in formation of spherical crystals. Stirring rate affects the shape as well as size of the final agglomerates and solvent selection helps in the formation of maximum amount of agglomerates in the system. The factors like pH and temperature should be maintained in case of drugs which show polymorphism. Apart from this, several others physical phenomenon or parameters like interfacial tension and rate of crystallisation are also important for thorough optimization of process.  

scholarly journals Recovery of Cerium from Glass Polishing Waste: A Critical Review

Metals ◽  
2018 ◽  
Vol 8 (10) ◽  
pp. 801 ◽  
Author(s):  
Chenna Borra ◽  
Thijs Vlugt ◽  
Yongxiang Yang ◽  
S. Offerman
Keyword(s):  
Particle Size ◽  
Chemical Properties ◽  
Value Added ◽  
Leach Solution ◽  
Chemical Processes ◽  
Efficient Utilization ◽  
Selective Precipitation ◽  
Physico Chemical ◽  
Main Component ◽  
Glass Polishing

Ceria is the main component in glass polishing powders due to its special physico-chemical properties. Glass polishing powder loses its polishing ability gradually during usage due to the accumulation of other compounds on the polishing powder or due to changes in the particle size distribution. The recovery of cerium from the glass polishing waste results in the efficient utilization of natural resources. This paper reviews processes for the recovery of rare earths from polishing waste. Glass polishing powder waste can be reused via physical, physico-chemical or chemical processes by removing silica and/or alumina. The removal of silica and/or alumina only improves the life span up to some extent. Therefore, removal of other elements by chemical processes is required to recover a cerium or cerium-rich product. However, cerium leaching from the polishing waste is challenging due to the difficulties associated with the dissolution of ceria. Therefore, high acid concentrations, high temperatures or costly reducing agents are required for cerium dissolution. After leaching, cerium can be extracted from the leach solution by solvent extraction or selective precipitation. The product can be used either in glass polishing again or other high value added applications.

Autoclave-assisted green synthesis of silver nanoparticles using A. fumigatus mycelia extract and the evaluation of their physico-chemical properties and antibacterial activity

2018 ◽  
Vol 7 (3) ◽  
pp. 217-224 ◽  
Author(s):  
Sarah Ghanbari ◽  
Hamideh Vaghari ◽  
Zahra Sayyar ◽  
Mohammad Adibpour ◽  
Hoda Jafarizadeh-Malmiri
Keyword(s):  
Particle Size ◽  
Silver Nanoparticles ◽  
Antibacterial Activity ◽  
Chemical Properties ◽  
Heating Time ◽  
Gram Negative Bacteria ◽  
Synthesis Conditions ◽  
High Antibacterial Activity ◽  
Physico Chemical ◽  
Ft Ir

Abstract Silver nanoparticles (AgNPs) were synthesized using Aspergillus fumigatus (A. fumigatus) mycelia extract via the hydrothermal method. The main reducing and stabilizing groups and components of A. fumigatus extract, such as amine, hydroxyl, amid, protein, enzymes, and cell saccharide compounds, were identified by Fourier transform infrared (FT-IR). Central composition design was used to plan the experiments, and response surface methodology was applied to evaluate of the effects of independent variables, including the amount of the prepared extract (5–7 ml) and heating time (10–20 min) at 121°C and 1.5 bar), on the particle size of the synthesized AgNPs, as manifested in broad emission peak (λmax). More stable and spherical monodispersed AgNPs, with mean particle size, polydispersity index (PDI) value, and maximum ζ potential value of 23 nm, 0.270, and +35.3 mV, respectively, were obtained at the optimal synthesis conditions using 7 ml of A. fumigatus extract and heating time of 20 min. The synthesized AgNPs indicated high antibacterial activity against both Gram-positive and Gram-negative bacteria.

scholarly journals Impact of Resistant Maltodextrin Addition on the Physico-Chemical Properties in Pasteurised Orange Juice

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1832
Author(s):  
Elías Arilla ◽  
Marta Igual ◽  
Javier Martínez-Monzó ◽  
Pilar Codoñer-Franch ◽  
Purificación García-Segovia
Keyword(s):  
Particle Size ◽  
Particle Size Distribution ◽  
Size Distribution ◽  
Orange Juice ◽  
Chemical Properties ◽  
Water Soluble ◽  
Soluble Solids ◽  
Soluble Fibre ◽  
Physico Chemical ◽  
Resistant Maltodextrin

Resistant maltodextrin (RMD) is a water-soluble fibre that can be fermented in the colon and exert prebiotic effects. Therefore, its addition to food and beverage products could be beneficial from both technological and nutritional viewpoints. However, to date, most studies have focused on the stability of the prebiotic fibre rather than its impact in the original food matrices. Therefore, this work aimed to evaluate the addition of RMD on the physico-chemical properties of pasteurised orange juice (with and without pulp). °Brix, pH, acidity, particle size distribution, density, turbidity, rheology, and colour were measured in orange juices with increasing RMD concentrations (2.5, 5, and 7.5%). Control samples without RMD were also prepared. RMD added soluble solids to the orange juice, affecting the °Brix, density, turbidity, and rheology. Slight colour differences were observed, and lower citric acid content was achieved because of orange juice replacement with RMD. Differences in particle size distribution were exclusively because of pulp content. Further studies are needed to elucidate if potential consumers will appreciate such physico-chemical changes in organoleptic terms.

Characterisation of Mg-Zn-Ca-Y powders manufactured by mechanical milling

2020 ◽  
Vol 2 (103) ◽  
pp. 49-59
Author(s):  
S. Lesz ◽  
T. Tański ◽  
B. Hrapkowicz ◽  
M. Karolus ◽  
J. Popis ◽  
...  
Keyword(s):  
Particle Size ◽  
Magnesium Alloys ◽  
Chemical Properties ◽  
Grain Structure ◽  
X Ray Diffraction ◽  
Specific Chemical ◽  
Fine Grain ◽  
Physico Chemical ◽  
Very High ◽  
Xrd Method

Purpose: This paper explains mechanical synthesis which uses powders or material chunks in order to obtain phases and alloys. It is based on an example of magnesium powders with various additives, such as zinc, calcium and yttrium. Design/methodology/approach: The following experimental techniques were used: X-ray diffraction (XRD) method, scanning electron microscopy (SEM), determining particle size distributions with laser measuring, Vickers microhardness. Findings: The particle-size of a powder and microhardness value depend on the milling time. Research limitations/implications: Magnesium gained its largest application area by creating alloys in combination with other elements. Magnesium alloys used in various industry contain various elements e.g. rare-earth elements (REE). Magnesium alloys are generally made by casting processes. Consequently, the search for new methods of obtaining materials such as mechanical alloying (MA) offers new opportunities. The MA allows for the production of materials with completely new physico-chemical properties. Originality/value: Thanks to powder engineering it is possible to manufacture materials with specific chemical composition. These materials are characterized by very high purity, specified porosity, fine-grain structure, complicated designs. These are impossible to obtain with traditional methods. Moreover it is possible to refine the process even further minimalizing the need for finishing or machining, making the material losses very small or negligible. Furthermore material manufactured in such a way can be thermally or chemically processed without any problems.

Sorption of Pb in chemical and particle-size fractions of soils with different physico-chemical properties

2018 ◽  
Vol 19 (1) ◽  
pp. 310-321 ◽  
Author(s):  
Hyun-Jung Park ◽  
Hyun-Jin Park ◽  
Hye In Yang ◽  
Se-In Park ◽  
Sang-Sun Lim ◽  
...  
Keyword(s):  
Particle Size ◽  
Chemical Properties ◽  
Size Fractions ◽  
Particle Size Fractions ◽  
Physico Chemical

Particle size of milled barley and sorghum and physico-chemical properties of grain following extrusion

2011 ◽  
Vol 103 (4) ◽  
pp. 464-472 ◽  
Author(s):  
Ghaid J. Al-Rabadi ◽  
Peter J. Torley ◽  
Barbara A. Williams ◽  
Wayne L. Bryden ◽  
Michael J. Gidley
Keyword(s):  
Particle Size ◽  
Chemical Properties ◽  
Physico Chemical

Optimization of meat slices from buffalo veal and chevon

2020 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Pradeep Kumar Singh ◽  
Satyavir Singh Ahlawat ◽  
Diwakar Prakash Sharma ◽  
Gauri Jairath ◽  
Ashok Kumar Pathera ◽  
...  
Keyword(s):  
Particle Size ◽  
Profile Analysis ◽  
Chemical Properties ◽  
Processing Parameters ◽  
Fat Content ◽  
Content Type ◽  
Texture Profile ◽  
Physico Chemical ◽  
Sensory Features ◽  
The Comparative Study

Purpose The purpose of this study was to optimize meat slices for processing attributes to produce better sensory features in developed products from buffalo veal and chevon. The processing parameters such as meat particle size, fat content and binding ability without chopping were the subject of this study. Design/methodology/approach The study involved three experiments where the particle size, fat content and tumbling time were optimized for optimum binding and improvement in different sensory attributes of product followed by physico-chemical analysis. Findings The sensory scores clearly indicated that meat slices prepared from 3 mm meat particle size, 10% fat content and 1 h tumbling time were having best sensory features. The selected product was analyzed for different physico-chemical properties. Emulsion stability and cooking yield revealed significantly (p = 0.01) higher values of 91.6% and 89.7%, respectively, in buffalo veal than in values of 87.6% and 84.9%, respectively, in the chevon product. Similarly the results showed that buffalo veal slices had significantly (p = 0.01) higher (17.4%) protein than the chevon (15.2%), whereas chevon slices had significantly (p = 0.01) higher (10.3%) fat content. The texture profile analysis indicated that cohesiveness (p = 0.01) and chewiness (p = 0.05) were significantly higher in chevon product than in buffalo veal. Originality/value The study was conducted to explore the buffalo veal as a potential source of quality meat, as majority of buffalo meat produced in India from spent animals have compromised quality attributes. The comparison was done with chevon, the most popular red meat in the country for the comparative study.

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