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

A.H Kori,T Panhwar,S.T.H Sherazi,Z.H Laghari,U.A Khatri,S.A Mahesar

doi:10.3989/gya.0219201

Abstract

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.

Highlights

Emulsions are extensively utilized in various industrial applications but mainly used in the food industries
It was observed that at 20000 rpm, the smallest droplet size of emulsion was recorded at 20.61 μm
It has been reported that high agitation speed promotes smaller oil droplet size with stable emulsion

Summary

Introduction

Emulsions are extensively utilized in various industrial applications but mainly used in the food industries. Emulsions are less thermodynamically stable; emulsions break up into two separate phases over time either quickly or slowly. The common mechanisms of the instability of emulsions are creaming, coalescence, Ostwald ripening, and flocculation (Tcholakova et al, 2006). The shelf-life and quality of emulsions are highly affected by the aggregation of droplets. McClements, (2015) described that the properties of stable emulsions slowly change with time or show resistance to change. The increase in the droplet size of emulsions is one of the main reasons for the loss in stability (Silva et al, 2010). The instability of emulsions can be overcome by reducing the droplet size (McClements, 2015)

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