Experimental Data for Publication 'Formulation of fortified beverage nanoemulsions for space exploration based on the example of omega-3 polyunsaturated fatty acids'

Abstract

The data contains mainly emulsion characteristics (average particle size, particle size distributions, dispersity index) determined via dynamic light scattering against different emulsion compositions (sugar concentration in the aqueous phase, pH of the aqueous phase, composition of the oil phase) and different emulsification methods (batch and continuous microfluidic emulsification). Outliers have been removed. In addition, densities of both aqueous phase and oil phase have been determined and are included in the data set. Furthermore, one SPME GC-MS experiment on flavour release in nanoemulsions compared to a control is included in the data set.

Data has been generated at the University of Adelaide (Volker Hessel Research Group, School of Chemical Engineering & Andy Thomas Centre for Space Resources) and the University of Nottingham (International Flavour Research Centre, School of Biosciences) and collaboratively analysed as per the jointly-awarded PhD program between the University of Adelaide and the University of Nottingham.