Ingeniería de alimentos

 

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

 

Optimización acoplada Taguchi-RSM de las condiciones de emulsificación por microfluidización de α-tocoferol en una matriz de goma arabiga y maltodextrina

 

A. Monroy-Villagrana, C. Cano-Sarmiento, L. Alamilla-Beltrán, H. Hernández-Sánchez, G.F. Gutiérrez-López*

 

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

 

Received May 18, 2014.
Accepted June 20, 2014.

 

Abstract

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.

 

Resumen

Se evaluó el efecto de la composición (goma Arábiga (GA), maltodextrina (MD), surfactantes, pH) y parámetros de procesamiento (presión y número de ciclos de microfluidización) de emulsiones de α-tocoferol vía una optimización acoplada Taguchi-RMS. El índice de separación (CI), tamaño de partícula (PS) y potencial zeta (ζ) fueron elegidos como las variables de respuesta. Las condiciones óptimas estimadas fueron a 40?%) de GA, 609o de MD/surfactante, 30% AT, pH 4.9, P de 76 MPa y 5 ciclos de microfludización con una predicción de CI igual a 0.5% a las 24 h con un tamaño de partícula de 384 nm. Bajo estas condiciones fue posible obtener experimentalmente emulsiones con un CI de 0.5% y un tamaño de partícula de 437 nm. Indicando que se puede minimizar la inestabilidad medida como CI, variando las concentraciones de GA y modificando las condiciones de procesamiento.

Palabras clave: emulsión, microfluidización, metodología de Taguchi, metodología de superficie de respuesta.

 

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