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

Hebishy, Essam, Ferragut, Victoria, Blasco-Moreno, Anabel and Trujillo, Antonio-Jose Impact of oil phase concentration on physical and oxidative stability of oil-in-water emulsions stabilized by sodium caseinate and ultra-high pressure homogenization. Journal of Dispersion Science and Technology . ISSN 0193-2691

Full content URL: https://doi.org/10.1080/01932691.2019.1661256

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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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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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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.

Keywords:Submicron emulsions, ultra-high pressure homogenization, conventional homogenization, sodium caseinate, oil concentration
Subjects:F Physical Sciences > F200 Materials Science
D Veterinary Sciences, Agriculture and related subjects > D610 Food Science
Divisions:College of Science > National Centre for Food Manufacturing
ID Code:36964
Deposited On:12 Nov 2019 08:45

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