Effects of different cryoprotectants on microemulsion freeze-drying

• Published in: Innovative food science & emerging technologies Vol. 54; pp. 28 - 33
• Main Authors: Wu, Hong-Yan, Sun, Chang-Bao, Liu, Ning
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.06.2019
• Subjects: Cryoprotectant; cryoprotectants; differential scanning calorimetry; emulsions; Evening primrose oil; Freeze-drying; glass transition temperature; lactose; light scattering; Lyoprotectant; Mannitol; Microemulsion; particle size; particle size distribution; powders; trehalose; Evening primrose oil; Lyoprotectant; Microemulsion; Cryoprotectant; Freeze-drying; Mannitol
• ISSN: 1466-8564; 1878-5522
• DOI: 10.1016/j.ifset.2018.12.007

In this study, the effects of different cryoprotectants, i.e., mannitol, d-trehalose, lactose, and glycine, were investigated during the evening primrose oil microemulsion freeze-drying process. The glass transition temperature, particle size and dispersion, and appearance of the microemulsions before and after freeze-drying were compared to identify the best cryoprotectant by using differential scanning calorimetry and Dynamic light scattering. In summary, mannitol was shown to be the best cryoprotectant for the evening primrose oil microemulsion due to its high glass transition temperatures, small rehydrated microemulsion particle sizes, uniform particle size distribution, and ability to produce crystal-like freeze-dried powders. Increasing the ratio of cryoprotectant to evening primrose oil generally produced better freeze-dried powders. The optimal mannitol to evening primrose oil ratio for microemulsion freeze-drying was determined to be 6:1. •Cryoprotectant can improve the freeze-drying process and protect the microemulsions.•Higher ratio of cryoprotectant to microemulsion produced better freeze-dried powders.•Mannitol was shown to be the best cryoprotectant for Evening Primrose Oil microemulsion.