Impact of oil phase concentration on physical and oxidative stability of oil-in-water emulsions stabilized by sodium caseinate and ultra-high pressure homogenization

Impact of oil phase concentration on physical and oxidative stability of oil-in-water emulsions stabilized by sodium caseinate and ultra-high pressure homogenization

In the present study, oil-in-water emulsions were formulated using 5.0% (w/v) of sodium caseinate (SC) and different oil concentrations (10-30%, v/v) by conventional homogenization (CH) and ultra-high pressure homogenization (UHPH, 200-300 MPa). The effect of oil concentration and pressure of treatm...

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Published in:Journal of dispersion science and technology Vol. 42; no. 1; pp. 46 - 57
Main Authors: Hebishy, Essam, Ferragut, Victoria, Blasco-Moreno, Anabel, Trujillo, Antonio-José
Format: Journal Article
Language:English
Published: Philadelphia Taylor & Francis 01-01-2021
Taylor & Francis Ltd
Subjects:
conventional homogenization
Droplets
Emulsions
Homogenization
oil concentration
Oxidation
Rheological properties
Size distribution
Sodium
sodium caseinate
Stability analysis
Submicron emulsions
ultra-high pressure homogenization
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Abstract In the present study, oil-in-water emulsions were formulated using 5.0% (w/v) of sodium caseinate (SC) and different oil concentrations (10-30%, v/v) by conventional homogenization (CH) and ultra-high pressure homogenization (UHPH, 200-300 MPa). The effect of oil concentration and pressure of treatment on emulsions characteristics and stability was studied. Emulsions were characterized assessing their microstructure, droplet size distribution, rheological properties, emulsifying activity index (EAI), creaming stability by Turbiscan ® , and photo-oxidation. UHPH emulsions, especially those treated at 200 MPa, showed smaller droplet size and greater physical stability than CH emulsions. In addition, emulsions containing higher oil volume fractions (20 and 30%) exhibited greater physical and oxidative stability. UHPH emulsions treated at 200 MPa and containing 20% oil content were the most stable emulsions against physical separation and photo-oxidation. These results show that UHPH is a potential technology to enhance the physical and oxidative stability of emulsions containing sodium caseinate as emulsifier for several applications.
AbstractList In the present study, oil-in-water emulsions were formulated using 5.0% (w/v) of sodium caseinate (SC) and different oil concentrations (10–30%, v/v) by conventional homogenization (CH) and ultra-high pressure homogenization (UHPH, 200–300 MPa). The effect of oil concentration and pressure of treatment on emulsions characteristics and stability was studied. Emulsions were characterized assessing their microstructure, droplet size distribution, rheological properties, emulsifying activity index (EAI), creaming stability by Turbiscan®, and photo-oxidation. UHPH emulsions, especially those treated at 200 MPa, showed smaller droplet size and greater physical stability than CH emulsions. In addition, emulsions containing higher oil volume fractions (20 and 30%) exhibited greater physical and oxidative stability. UHPH emulsions treated at 200 MPa and containing 20% oil content were the most stable emulsions against physical separation and photo-oxidation. These results show that UHPH is a potential technology to enhance the physical and oxidative stability of emulsions containing sodium caseinate as emulsifier for several applications.
In the present study, oil-in-water emulsions were formulated using 5.0% (w/v) of sodium caseinate (SC) and different oil concentrations (10-30%, v/v) by conventional homogenization (CH) and ultra-high pressure homogenization (UHPH, 200-300 MPa). The effect of oil concentration and pressure of treatment on emulsions characteristics and stability was studied. Emulsions were characterized assessing their microstructure, droplet size distribution, rheological properties, emulsifying activity index (EAI), creaming stability by Turbiscan ® , and photo-oxidation. UHPH emulsions, especially those treated at 200 MPa, showed smaller droplet size and greater physical stability than CH emulsions. In addition, emulsions containing higher oil volume fractions (20 and 30%) exhibited greater physical and oxidative stability. UHPH emulsions treated at 200 MPa and containing 20% oil content were the most stable emulsions against physical separation and photo-oxidation. These results show that UHPH is a potential technology to enhance the physical and oxidative stability of emulsions containing sodium caseinate as emulsifier for several applications.
Author Blasco-Moreno, Anabel
Ferragut, Victoria
Hebishy, Essam
Trujillo, Antonio-José
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CitedBy_id crossref_primary_10_3390_foods10051059
crossref_primary_10_3390_foods12224141
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Snippet In the present study, oil-in-water emulsions were formulated using 5.0% (w/v) of sodium caseinate (SC) and different oil concentrations (10-30%, v/v) by...
In the present study, oil-in-water emulsions were formulated using 5.0% (w/v) of sodium caseinate (SC) and different oil concentrations (10–30%, v/v) by...
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SubjectTerms conventional homogenization
Droplets
Emulsions
Homogenization
oil concentration
Oxidation
Rheological properties
Size distribution
Sodium
sodium caseinate
Stability analysis
Submicron emulsions
ultra-high pressure homogenization
Title Impact of oil phase concentration on physical and oxidative stability of oil-in-water emulsions stabilized by sodium caseinate and ultra-high pressure homogenization
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