Department of Food Materials and Process Design Engineering, University of Agricultural Sciences and Natural Resources, Pishro Food Technology Research Group, Gorgan, Iran.
Department of Food Materials and Process Design Engineering, University of Agricultural Sciences and Natural Resources, Pishro Food Technology Research Group, Gorgan, Iran.
Carbohydr Polym. 2015 Aug 1;126:1-8. doi: 10.1016/j.carbpol.2015.03.020. Epub 2015 Mar 20.
This paper focuses on the development of an effective methodology to determine the optimum levels of independent variables leading to maximize stability of O/W emulsions containing Arabic gum, as a natural emulsifier and stabilizer. Response surface methodology (RSM) was employed to determine the effect of Arabic gum content (2%, 5%, and 8% (w/w)), homogenization time (5, 12.5, and 20 min) and storage temperature (4, 22, and 40 °C). Image processing was used to determine emulsion stability based on responses including creaming index, centrifugal stability, viscosity, color parameters, and D32 and D43 indices. For each response, a second-order polynomial model with high coefficient of determination (R(2)) values ranging from 0.95 to 0.989 was developed using multiple linear regression analysis. The optimization results showed that the overall optimum region with the highest stability was found to be at the combined levels of 5.81% (w/w) Arabic gum content, 5 min homogenization time, and 22 °C for storage temperature.
本文专注于开发一种有效方法来确定最佳的独立变量水平，以最大限度地提高含有阿拉伯胶的 O/W 乳液的稳定性，阿拉伯胶是一种天然乳化剂和稳定剂。响应面法（RSM）用于确定阿拉伯胶含量（2%、5%和 8%（w/w））、均化时间（5、12.5 和 20 分钟）和储存温度（4、22 和 40°C）的影响。图像处理用于根据包括乳状液指数、离心稳定性、粘度、颜色参数和 D32 和 D43 指数在内的响应来确定乳液稳定性。对于每个响应，使用多元线性回归分析开发了二次多项式模型，其决定系数（R²）值在 0.95 到 0.989 之间。优化结果表明，在阿拉伯胶含量为 5.81%（w/w）、均化时间为 5 分钟和储存温度为 22°C 的综合水平下，发现整体最优区域具有最高的稳定性。
