Evaluation of the development and stability of a vanilla (Vanilla planifolia) emulsion from a non-alcoholic extract
DOI:
https://doi.org/10.18633/biotecnia.v23i3.1409Keywords:
Vanilla planifolia, emulsion, high pressure, stabilityAbstract
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
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