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

Autores/as

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

Palabras clave:

Aceite de granada, Emulsión, Emulsionantes, Estabilidad, Optimización

Resumen

El desarrollo de una emulsión eficiente es esencial y requiere una buena comprensión de los parámetros que rigen la formación y la estabilidad de la emulsión. El tamaño de la gota afecta significativamente a la estabilidad de la emulsión. En este estudio, se investigó la estabilidad de las emulsiones de aceite de granada en agua (0,5 a 7,0% v/v) usando varios emulsionantes, en términos de tamaño de gota e índice de inestabilidad, durante 16 días de almacenamiento. El Mastersizer y el Lumisizer se usaron para medir el tamaño de gota y el índice de inestabilidad. Se observó que, el tamaño mínimo de gota se logró utilizando 0,3% de carboximetilcelulosa (5,37 μm) y el máximo (24,26 μm), con 1,0/2,5% de proteína de suero/maltodextrina Los resultados del Lumisizer, durante el almacenamiento, revelaron una mayor estabilidad de la emulsión de carboximetilcelulosa debido al tamaño de gota más pequeño y al alto espesor en comparación con otras emulsiones estudiadas. Los resultados del presente estudio se utilizarían en aplicaciones alimentarias para obtener microcápsulas finas y estables.

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