Effect of process parameters on emulsion stability and droplet size of pomegranate oil-in-water
Keywords:Emulsifiers, Emulsion, Optimization, Pomegranate oil, Stability
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.
Akhtar M, Dickinson E. 2007. Whey protein–maltodextrin conjugates as emulsifying agents: an alternative to gum arabic. Food Hydrocoll. 21, 607-616.
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.
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 ,
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.
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.
Charcosset C. 2009. Preparation of emulsions and particles by membrane emulsification for the food processing industry. J. Food Eng. 92, 241-249.
Chen L, Remondetto GE, Subirade M. 2006. Food protein-based materials as nutraceutical delivery systems. Trends Food Sci. Techol. 17, 272-283.
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.
Dickinson E. 2009. Hydrocolloids as emulsifiers and emulsion stabilizers. Food Hydrocoll. 23, 1473-1482
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.
Galooyak SS, Dabir B. 2015. Three-factor response surface optimization of nano-emulsion formation using a microfluidizer. J. Food Sci. Technol. 52, 2558-2571.
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.
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.
Horozov T S, Binks BP. 2004. Stability of suspensions, emulsions, and foams studied by a novel automated analyzer. Langmuir. 20, 9007-9013.
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.
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.
Lerche D. 2002. Dispersion stability and particle characterization by sedimentation kinetics in a centrifugal field. J. Dispers. Sci. Technol. 23, 699-709.
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
Mackler AM, Heber D, Cooper EL. 2013. Pomegranate: its health and biomedical potential. Evid. Based Compl. Altern. Med. 2013, PAGE 2.
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.
Mcclements DJ. 2015. Food emulsions: principles, practices, and techniques, CRC press.
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.
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.
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.
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.
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.
Tcholakova S, Denkov ND, Ivanov IB, Campbell B. 2006. Coalescence stability of emulsions containing globular milk proteins. Adv. Colloid Interface Sci. 123, 259-293.
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.
How to Cite
Copyright (c) 2021 Consejo Superior de Investigaciones Científicas (CSIC)
This work is licensed under a Creative Commons Attribution 4.0 International License.© CSIC. Manuscripts published in both the printed and online versions of this Journal are the property of Consejo Superior de Investigaciones Científicas, and quoting this source is a requirement for any partial or full reproduction.
All contents of this electronic edition, except where otherwise noted, are distributed under a “Creative Commons Attribution 4.0 International” (CC BY 4.0) License. You may read here the basic information and the legal text of the license. The indication of the CC BY 4.0 License must be expressly stated in this way when necessary.
Self-archiving in repositories, personal webpages or similar, of any version other than the published by the Editor, is not allowed.
Higher Education Commission, Pakistan
Grant numbers 6716 /Sindh/NRPU/R&D/HEC