<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>1665-1456</journal-id>
<journal-title><![CDATA[Biotecnia]]></journal-title>
<abbrev-journal-title><![CDATA[Biotecnia]]></abbrev-journal-title>
<issn>1665-1456</issn>
<publisher>
<publisher-name><![CDATA[Universidad de Sonora, División de Ciencias Biológicas y de la Salud]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1665-14562021000300022</article-id>
<article-id pub-id-type="doi">10.18633/biotecnia.v23i3.1409</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Evaluación del desarrollo y la estabilidad de una nanoemulsión de vainilla ( Vanilla planifolia) a partir de un extracto no alcohólico]]></article-title>
<article-title xml:lang="en"><![CDATA[Evaluation of the development and stability of a vanilla (Vanilla planifolia) emulsion from a non-alcoholic extract]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Mendoza Sánchez]]></surname>
<given-names><![CDATA[Liliana G.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Rodríguez España]]></surname>
<given-names><![CDATA[Melissa]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Martínez Rodríguez]]></surname>
<given-names><![CDATA[Javier]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[García Galindo]]></surname>
<given-names><![CDATA[Hugo S.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Cruz Medina]]></surname>
<given-names><![CDATA[Javier De la]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Cano Sarmiento]]></surname>
<given-names><![CDATA[Cynthia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Monroy Rivera]]></surname>
<given-names><![CDATA[José A.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Instituto Tecnológico de Veracruz  ]]></institution>
<addr-line><![CDATA[Veracruz Ver]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>00</month>
<year>2021</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>00</month>
<year>2021</year>
</pub-date>
<volume>23</volume>
<numero>3</numero>
<fpage>22</fpage>
<lpage>29</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S1665-14562021000300022&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S1665-14562021000300022&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S1665-14562021000300022&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen La vainilla (Vainilla planifolia) es considerada como el saborizante de mayor importancia en el mundo. Sin embargo, su aplicación en alimentos está limitada, ya que se comercializa principalmente como extractos etanólicos, debido a su naturaleza lipofílica. El objetivo de este trabajo fue elaborar nanoemulsiones de vainilla libre de alcohol, a partir de un extracto natural mediante homogenización por altas presiones, como estrategia para mejorar su solubilidad y estabilidad. El efecto de la presión y el número de ciclos se evaluaron mediante un diseño factorial de 23*3. Las emulsiones óptimas se almacenaron a 15, 25 y 35 °C durante 42 días. A las emulsiones obtenidas se les evaluó tamaño de partícula e índice de estabilidad (TSI). La formulación óptima para generar una emulsión estable sin azúcar requirió 5 ciclos a una presión de 40 MPa, mientras que para la emulsión con azúcar fueron necesarios 9 ciclos a una presión de 20 Mpa, con un contenido de 17 % de glicerol. La emulsión se mantuvo estable a 15 y 25 ºC durante 42 días. Los hallazgos de este estudio conducirán a la posibilidad de que esta formulación se utilice como uno de los métodos para mejorar su solubilidad y estabilidad.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Vanilla (Vanilla planifolia) is considered the most important flavoring in the world. However, its application in foods 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 high pressure homogenization, as a strategy to improve its solubility and stability. The effects 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 prepare 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 content of 17 % glycerol. The emulsion remained stable at 15 and 25 °C for 42 days. The findings of this study will lead to the possibility for the use of this formulation as a method to improve its solubility and stability.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Vainilla planifolia]]></kwd>
<kwd lng="es"><![CDATA[emulsión]]></kwd>
<kwd lng="es"><![CDATA[alta presión]]></kwd>
<kwd lng="es"><![CDATA[estabilidad]]></kwd>
<kwd lng="en"><![CDATA[Vanilla planifolia]]></kwd>
<kwd lng="en"><![CDATA[emulsion]]></kwd>
<kwd lng="en"><![CDATA[high pressure]]></kwd>
<kwd lng="en"><![CDATA[stability]]></kwd>
</kwd-group>
</article-meta>
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