Asset Details
Do you wish to reserve the book?
Impact of Three-Fluid Nozzle Emulsification on the Physicochemical and Thermodynamic Properties of Avocado Oil Microcapsules Obtained by Spray Drying
Hey, we have placed the reservation for you!
By the way, why not check out events that you can attend while you pick your title.
Oops! Something went wrong.
Looks like we were not able to place the reservation. Kindly try again later.
Are you sure you want to remove the book from the shelf?
Impact of Three-Fluid Nozzle Emulsification on the Physicochemical and Thermodynamic Properties of Avocado Oil Microcapsules Obtained by Spray Drying
Do you wish to request the book?
Impact of Three-Fluid Nozzle Emulsification on the Physicochemical and Thermodynamic Properties of Avocado Oil Microcapsules Obtained by Spray Drying
Please be aware that the book you have requested cannot be checked out. If you would like to checkout this book, you can reserve another copy
We have requested the book for you!
Your request is successful and it will be processed during the Library working hours. Please check the status of your request in My Requests.
Oops! Something went wrong.
Looks like we were not able to place your request. Kindly try again later.
Journal Article
Impact of Three-Fluid Nozzle Emulsification on the Physicochemical and Thermodynamic Properties of Avocado Oil Microcapsules Obtained by Spray Drying
2025
Overview
This study investigated the production and characterization of avocado oil emulsions generated with a three-fluid nozzle (3FN) and the physicochemical and thermodynamic properties of the resulting microcapsules obtained by spray drying. The emulsions showed a bimodal size distribution with a main peak at 0.893 µm and PDI values below 0.70 indicate a mid-range polydispersity. Despite their shear-thinning behavior, emulsions exhibited limited stability, as indicated by ζ-potential (−23.9 mV) and increasing TSI values. Spray drying with 3FN achieved a yield of 71.7% and an encapsulation efficiency of 57.8%, with moisture content below 4%, meeting commercial requirements. The microcapsules displayed unimodal particle distributions (D[3,2] = 8.38 µm; D[4,3] = 11.14 µm) and irregular spherical morphologies with surface folds and roughness. Adsorption isotherms followed a type II pattern, well described by the GAB model, with monolayer moisture content (0.043–0.060 g H2O/g solids) defining critical stability conditions. Thermodynamic analyses identified a “minimum entropy zone” corresponding to enhanced structural stability, while glass transition data confirmed that encapsulated oil did not act as a plasticizer. Overall, the use of a three-fluid nozzle enabled the development of avocado oil microcapsules with favorable physical and thermal attributes, supporting their potential for long-term stability in functional food applications.
Publisher
MDPI AG
Subject
