Effect of process parameters on emulsion stability and droplet size of pomegranate oil-in-water

A.H.  Kori; S.A.  Mahesar; S.T.H.  Sherazi; U.A.  Khatri; Z.H.  Laghari; T.  Panhwar

doi:10.3989/gya.0219201

Authors

A.H. Kori National Centre of Excellence in Analytical Chemistry, University of Sindh https://orcid.org/0000-0002-6363-6327
S.A. Mahesar National Centre of Excellence in Analytical Chemistry, University of Sindh https://orcid.org/0000-0003-2120-9623
S.T.H. Sherazi National Centre of Excellence in Analytical Chemistry, University of Sindh https://orcid.org/0000-0003-0210-2759
U.A. Khatri Metallurgy and Materials Engineering, Mehran University of Engineering and Technology https://orcid.org/0000-0001-6439-6014
Z.H. Laghari National Centre of Excellence in Analytical Chemistry, University of Sindh https://orcid.org/0000-0002-0835-516X
T. Panhwar National Centre of Excellence in Analytical Chemistry, University of Sindh https://orcid.org/0000-0001-5194-6371

DOI:

https://doi.org/10.3989/gya.0219201

Keywords:

Emulsifiers, Emulsion, Optimization, Pomegranate oil, Stability

Abstract

The development of efficient emulsion is essential and requires a good understanding of the parameters that govern the formation and stability of the emulsion. The droplet size significantly affects the stability of the emulsion. In this study, the stability of pomegranate oil-in-water emulsions (0.5 to 7.0% v/v) was investigated using various emulsifiers in terms of droplet size and instability index during 16 days of storage. The Mastersizer and Lumisizer were used to measure the droplet size and instability index. It was observed that the minimum droplet size was achieved by using 0.3% carboxy methyl cellulose (5.37 μm) and maximum with 1.0/2.5% whey protein/maltodextrin (24.26 μm). The Lumisizer results during storage revealed the higher emulsion stability of carboxy methyl cellulose due to smaller droplet size and high thickness as compared to other emulsions studied. The findings of the present study would be useful for food applications to obtain fine and stable microcapsules.

Downloads

Download data is not yet available.

References

Akhtar M, Dickinson E. 2007. Whey protein-maltodextrin conjugates as emulsifying agents: an alternative to gum arabic. Food Hydrocoll. 21, 607-616. https://doi.org/10.1016/j.foodhyd.2005.07.014

Arancibia C, Bayarri S, Costell E. 2013. Comparing carboxymethyl cellulose and starch as thickeners in oil/water emulsions. Implications on rheological and structural properties. Food Biophys. 8, 122-136. https://doi.org/10.1007/s11483-013-9287-2

Arancibia C, Navarro-Lisboa R, Zúñiga R, Matiacevich S. 2016. Application of CMC as thickener on nanoemulsions based on olive oil: physical properties and stability. Int. J. Poly. Sci. 10 , https://doi.org/10.1155/2016/6280581

Bai L, Huan S, Gu J, Mcclements DJ. 2016. Fabrication of oil-in-water nanoemulsions by dual-channel microfluidization using natural emulsifiers: Saponins, phospholipids, proteins, and polysaccharides. Food Hydrocoll. 61, 703-711. https://doi.org/10.1016/j.foodhyd.2016.06.035

Bendjaballah M, Canselier JP, Oumeddour R. 2010. Optimization of oil-in-water emulsion stability: experimental design, multiple light scattering, and acoustic attenuation spectroscopy. J. Disper. Sci. Technol. 31, 1260-1272. https://doi.org/10.1080/01932690903224888

Charcosset C. 2009. Preparation of emulsions and particles by membrane emulsification for the food processing industry. J. Food Eng. 92, 241-249. https://doi.org/10.1016/j.jfoodeng.2008.11.017

Chen L, Remondetto GE, Subirade M. 2006. Food protein-based materials as nutraceutical delivery systems. Trends Food Sci. Techol. 17, 272-283. https://doi.org/10.1016/j.tifs.2005.12.011

Curt C. 1994. Review : evaluation of emulsion stability : principle, applications, advantages and drawbacks. Food Sci. 14, 699-724. http://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=3366325

Dickinson E. 2003. Hydrocolloids at interfaces and the influence on the properties of dispersed systems. Food Hydrocoll. 17, 25-39. https://doi.org/10.1016/S0268-005X(01)00120-5

Dickinson E. 2009. Hydrocolloids as emulsifiers and emulsion stabilizers. Food Hydrocoll. 23, 1473-1482 https://doi.org/10.1016/j.foodhyd.2008.08.005

Fadavi A, Barzegar M, Azizi MH. 2006. Determination of fatty acids and total lipid content in oilseed of 25 pomegranates varieties grown in Iran. J. Food Compost. Anal. 19, 676-680. https://doi.org/10.1016/j.jfca.2004.09.002

Galooyak SS, Dabir B. 2015. Three-factor response surface optimization of nano-emulsion formation using a microfluidizer. J. Food Sci. Technol. 52, 2558-2571. https://doi.org/10.1007/s13197-014-1363-1 PMid:25892755 PMCid:PMC4397322

Hashtjin AM, Abbasi S. 2015. Optimization of ultrasonic emulsification conditions for the production of orange peel essential oil nanoemulsions. J. Food Sci. Technol. 52, 2679-2689. https://doi.org/10.1007/s13197-014-1322-x PMid:25892765 PMCid:PMC4397326

Hebishy E, Zamora A, Buffa M, Blasco-Moreno A, Trujillo AJ. 2017. Characterization of whey protein oil-in-water emulsions with different oil concentrations stabilized by ultra-high pressure homogenization. Processes. 5 (6), 1-18. https://doi.org/10.3390/pr5010006

Horozov T S, Binks BP. 2004. Stability of suspensions, emulsions, and foams studied by a novel automated analyzer. Langmuir. 20, 9007-9013. https://doi.org/10.1021/la0489155 PMid:15461480

Jiao J, Burgess DJ. 2003. Rheology and stability of water-in-oil-in-water multiple emulsions containing Span 83 and Tween 80. Am. Assoc. Pharm. Sci. 5, 62-73. https://doi.org/10.1208/ps050107 PMid:12713279 PMCid:PMC2751475

Krstonošić V, Dokić L, Dokić P, Dapčević T. 2009. Effects of xanthan gum on physicochemical properties and stability of corn oil-in-water emulsions stabilized by polyoxyethylene (20) sorbitan monooleate. Food Hydrocoll. 23, 2212-2218. https://doi.org/10.1016/j.foodhyd.2009.05.003

Lerche D. 2002. Dispersion stability and particle characterization by sedimentation kinetics in a centrifugal field. J. Dispers. Sci. Technol. 23, 699-709. https://doi.org/10.1081/DIS-120015373

Li Y, Xiang D. 2019. Stability of oil-in-water emulsions performed by ultrasound power or high-pressure homogenization. PloS One 14(3),1-14 https://doi.org/10.1371/journal.pone.0213189 PMid:30849091 PMCid:PMC6407764

Mackler AM, Heber D, Cooper EL. 2013. Pomegranate: its health and biomedical potential. Evid. Based Compl. Altern. Med. 2013, PAGE 2. https://doi.org/10.1155/2013/903457 PMid:24285979 PMCid:PMC3830871

Matalanis A, Jones OG, Mcclements DJ. 2011. Structured biopolymer-based delivery systems for encapsulation, protection, and release of lipophilic compounds. Food Hydrocoll. 25, 1865-1880. https://doi.org/10.1016/j.foodhyd.2011.04.014

Mcclements DJ. 2015. Food emulsions: principles, practices, and techniques, CRC press. https://doi.org/10.1201/b18868

MinemotoY, Hakamata K, Adachi S, Matsuno R. 2002. Oxidation of linoleic acid encapsulated with gum arabic or maltodextrin by spray-drying. J. Microencap. 19, 181-189. https://doi.org/10.1080/02652040110065468 PMid:11837973

Özgül-Yücel S. 2005. Determination of conjugated linolenic acid content of selected oil seeds grown in Turkey. J. Am. Oil Chem. Soc. 82, 893-897. https://doi.org/10.1007/s11746-005-1161-7

Sánchez MC, Berjano M, Guerrero A, Brito E, Gallegos C. 1998. Evolution of the microstructure and rheology of o/w emulsions during the emulsification process. Can. J. Chem. Eng. 76, 479-485. https://doi.org/10.1002/cjce.5450760318

Silva KA, Rocha-Leão MH, Coelho MAZ 2010. Evaluation of aging mechanisms of olive oil-lemon juice emulsion through digital image analysis. J. Food Eng. 97, 335-340. https://doi.org/10.1016/j.jfoodeng.2009.10.026

Tadros T. 2004. Application of rheology for assessment and prediction of the long-term physical stability of emulsions. Adv. Colloid Interface Sci. 108, 227-258. https://doi.org/10.1016/j.cis.2003.10.025 PMid:15072944

Tcholakova S, Denkov ND, Ivanov IB, Campbell B. 2006. Coalescence stability of emulsions containing globular milk proteins. Adv. Colloid Interface Sci. 123, 259-293. https://doi.org/10.1016/j.cis.2006.05.021 PMid:16854363

Traynor M, Burke R, Frias JM, Gaston E, Barry-Ryan C. 2013. Formation and stability of an oil in water emulsion containing lecithin, xanthan gum and sunflower oil. Inter. Food Res. J. 20 (5), 2173.

Yerramilli M, Ghosh S. 2017. Long-term stability of sodium caseinate-stabilized nanoemulsions. Food Sci. Tech. 54, 82-92. https://doi.org/10.1007/s13197-016-2438-y PMid:28242906 PMCid:PMC5305704