Ingeniería de alimentos

 

Características micromorfométricas de emulsiones de α-tocoferol obtenidas por microfluidización

 

Micromorphometric characteristics of α-tocopherol emulsions obtained by microfluidization

 

C. Cano-Sarmiento¹, A. Monroy-Villagrana¹, L. Alamilla-Beltrán¹, H. Hernández-Sánchez¹, M. Cornejo-Mazón², D.I. Téllez-Medina¹, C. Jiménez-Martínez¹ and G.F. Gutiérrez-López¹*

 

¹ Departamento de Graduados e Investigación en Alimentos, Escuela Nacional de Ciencias Biológicas del Instituto Politécnico Nacional. Carpio y Plan de Ayala s/n. Col. Santo Tomas. México, D. F. CP. 11340. *Corresponding author. E-mail: gusfgl@gmail.com.

² Departamento de Biofísica, Escuela Nacional de Ciencias Biológicas-IPN.

 

Received November 22, 2013.
Accepted December 5, 2013.

 

Abstract

This work aimed to study the effect of different types of surfactants (non-ionic, cationic, anionic) on the micelle size and aggregation pattern of α-tocopherol emulsions produced by microfluidization prepared by using one and two cycles. Tween-20, Lecithin (PhC) and dodecyl sodium sulfate (SDS) were used as the non-ionic, cationic and anionic surfactants, respectively. Particle size was determined by image analysis and agglomeration was characterized with micromorphometric parameters such as fractal dimension (FD) and lacunarity (Λ). Average size was maximum (10.65 µm) when using Tween-20, whereas this parameter was the lowest (2.76 µm) when using PhC. The greater contributions to changes in FD and Λ were due to the presence of Tw and SDS. With PhC, it was possible to observe a system with high values of FD (1.92) and low values of Λ (0.15). PhC contributes to the stability of the emulsion despite of the concentration and number of microfluidization cycles and presented better dispersion and more irregular micelle structures than when using other surfactants.

Keywords: agglomerates, surfactant, fractal dimension, lacunarity and microfluidization.

 

Resumen

En este trabajo se estudió el efecto de diferentes tipos de surfactantes (no iónico, catiónico, aniónico) en el tamaño y forma de las micelas de emulsiones de α-tocoferol (AT) producidas por microfluidización usando uno y dos ciclos. Tween-20 (Tw), lecitina (PhC) y dodecil sulfato de sodio (SDS) se utilizaron como surfactante no iónico, catiónico y aniónico, respectivamente. El tamaño de partícula se determinó por análisis de imágenes y la presencia de aglomeración se caracterizó a través de parámetros micromorfométricos como la dimensión fractal (FD) y lagunaridad (Λ). Se alcanzó el tamaño máximo (10.65 µm) de micela cuando se utilizó Tw, mientras que este parámetro fue el más bajo (2.76 µm) cuando se utilizó PhC. Se encontró que las mayores contribuciones a los cambios en la FD y Λ son debido a la presencia de Tw y SDS. Con la PhC se pudo observar un sistema con valores altos de FD (1.92) y valores bajos de Λ (0.15). La PhC contribuyó a la estabilidad de la emulsión indepedientemente del número de ciclos de microfluidización y de su concentración y presentó una mejor dispersión y estructuras micelares más irregulares que con el uso de los otros surfactantes.

Palabras clave: aglomerados, surfactante, dimensión fractal, lagunaridad y microfluidización.

 

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