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

• Published in: Grasas y aceites (Sevilla) Vol. 72; no. 2; p. e410
• Main Authors: Kori, A.H., Mahesar, S.A., Sherazi, S.T.H., Khatri, U.A., Laghari, Z.H., Panhwar, T.
• Format: Journal Article
• Language: English
• Published: Consejo Superior de Investigaciones Científicas 03-06-2021
• Subjects: Emulsifiers; Emulsion; Optimization; Pomegranate oil; Stability
• ISSN: 0017-3495; 1988-4214
• DOI: 10.3989/gya.0219201

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.