Resumen

MENDOZA SANCHEZ, Liliana G. et al. Evaluation of the development and stability of a vanilla (Vanilla planifolia) emulsion from a non-alcoholic extract. Biotecnia [online]. 2021, vol.23, n.3, pp.22-29.  Epub 07-Mar-2022. ISSN 1665-1456.  https://doi.org/10.18633/biotecnia.v23i3.1409.

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.

Palabras llave : Vanilla planifolia; emulsion; high pressure; stability.

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