• C. Cano-Sarmiento Departamento de Graduados e Investigación en Alimentos, Escuela Nacional de Ciencias Biológicas del Instituto Politécnico Nacional
  • A. Monroy-Villagrana
  • L. Alamilla-Beltrán Departamento de Graduados e Investigación en Alimentos, Escuela Nacional de Ciencias Biológicas del Instituto Politécnico Nacional
  • H. Hernández-Sánchez Departamento de Graduados e Investigación en Alimentos, Escuela Nacional de Ciencias Biológicas del Instituto Politécnico Nacional
  • M. Cornejo-Mazón Departamento de Biofísica, Escuela Nacional de Ciencias Biológicas-IPN
  • D.I. Téllez-Medina Departamento de Graduados e Investigación en Alimentos, Escuela Nacional de Ciencias Biológicas del Instituto Politécnico Nacional
  • C. Jiménez-Martínez Departamento de Graduados e Investigación en Alimentos, Escuela Nacional de Ciencias Biológicas del Instituto Politécnico Nacional
  • G.F. Gutiérrez-López Departamento de Graduados e Investigación en Alimentos, Escuela Nacional de Ciencias Biológicas del Instituto Politécnico Nacional
Keywords: agglomerates, surfactant, fractal dimension, lacunarity and microfluidization


This work aimed to study the effect of different types of surfactants (non-ionic, cationic, anionic) on the micelle size and aggregation pattern of α-tocopherol emulsions produced by microfluidization prepared by using one and two cycles. Tween-20, Lecithin (PhC) and dodecyl sodium sulfate (SDS) were used as the non-ionic, cationic and anionic surfactants, respectively. Particle size was determined by image analysis and agglomeration was characterized with micromorphometric parameters such as fractal dimension (FD) and lacunarity (Λ). Average size was maximum (10.65 µm) when using Tween-20, whereas this parameter was the lowest (2.76 µm) when using PhC. The greater contributions to changes in FD and Λ were due to the presence of Tw and SDS. With PhC, it was possible to observe a system with high values of FD (1.92) and low values of Λ (0.15). PhC contributes to the stability of the emulsion despite of the concentration and number of microfluidization cycles and presented better dispersion and more irregular micelle structures than when using other surfactants.


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How to Cite
Cano-Sarmiento, C., Monroy-Villagrana, A., Alamilla-Beltrán, L., Hernández-Sánchez, H., Cornejo-Mazón, M., Téllez-Medina, D., Jiménez-Martínez, C., & Gutiérrez-López, G. (2020). MICROMORPHOMETRIC CHARACTERISTICS OF α-TOCOPHEROL EMULSIONS OBTAINED BY MICROFLUIDIZATION. Revista Mexicana De Ingeniería Química, 13(1), 201-212. Retrieved from http://rmiq.org/ojs311/index.php/rmiq/article/view/1312
Food Engineering

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