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Stability of oil-in-water emulsions performed by ultrasound power or high-pressure homogenization

机译：通过超声功率或高压均质化进行的水包油乳液的稳定性

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摘要

Emulsifiers are added to enhance product stability to obtain a satisfactory shelf-life. For this reason, stable emulsions that do not form peroxides nor change the fatty acid composition of food, as well as safe treatments to obtain them, are aspects of utmost importance. High-pressure homogenization is a conventional approach to prepare emulsions because of its high efficiency. In addition, the beneficial effects of ultrasound on the processing efficiency are known. Therefore, the impact of high-pressure homogenization (30 MPa, 50M Pa) or ultrasound power (270 W) on the emulsion stability and emulsifying properties of 5% coconut oil-in-water emulsion were discussed in this study. The complexes (3:7and 4:6, by weight) of propylene glycol alginate and xanthan gum were selected as emulsifier. The apparent viscosity, particle size and distribution, emulsifying properties and ζ–potential of 5% coconut oil-in-water emulsion before and after ultrasound treatment or high-pressure homogenization were investigated and compared. The micro structure of the emulsion was observed under the fluorescence microscope. The experimental results showed that both high-pressure homogenization and ultrasonic treatment effectively reduced the apparent viscosity, average droplet size and narrowed the distribution range of the emulsion, compared with the pre-emulsion. However, aggregation in the emulsion appeared only after being subjected to high-pressure homogenization, while the emulsion made by the ultrasound treatment remained stable during 30 days storage. In conclusion, this study provides valuable information regarding emulsion preparation methods that can be feasible in food and beverage industries, demonstrating a better performance of ultrasound in optimizing and extending food shelf-life in food and beverage industries.
机译：添加乳化剂以增强产品稳定性以获得令人满意的保质期。因此，最重要的方面是既不形成过氧化物也不改变食品脂肪酸组成的稳定乳液，以及获得它们的安全处理方法。高压均质化由于其高效率而成为制备乳液的常规方法。另外，超声对处理效率的有益作用是已知的。因此，本研究讨论了高压均质化（30 MPa，50M Pa）或超声功率（270 W）对5％椰子油水包油乳液的乳液稳定性和乳化性能的影响。选择褐藻酸丙二醇酯和黄原胶的复合物（按重量计3∶7和4∶6）作为乳化剂。研究并比较了超声处理或高压均质化前后5％椰子油水乳液的表观粘度，粒径和分布，乳化性能和ζ电位。在荧光显微镜下观察乳液的微观结构。实验结果表明，与预乳液相比，高压均质和超声处理均有效降低了表观粘度，平均液滴尺寸并缩小了乳液的分布范围。然而，乳液中的聚集仅在经历高压均质之后才出现，而通过超声处理制成的乳液在储存30天期间保持稳定。总而言之，这项研究提供了有关在食品和饮料工业中可行的乳剂制备方法的有价值的信息，证明了超声在优化和延长食品和饮料工业中的食品货架寿命方面具有更好的性能。

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    Yujie Li; Dong Xiang;

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  • 年(卷),期 -1(14),3
  • 年度 -1
  • 页码 e0213189
  • 总页数 14
  • 原文格式 PDF
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