Abstract

MONROY-VILLAGRANA, A. et al. Coupled Taguchi-RSM optimization of the conditions to emulsify α-tocopherol in an arabic gum-maltodextrin matrix by microfluidization. Rev. Mex. Ing. Quím [online]. 2014, vol.13, n.3, pp.679-688. ISSN 1665-2738.

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.

Keywords : emulsion; microfluidization; Taguchi method; response surface methodology.

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