Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, 84156-83111, Iran.
Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, 84156-83111, Iran.
Ultrason Sonochem. 2018 Apr;42:585-593. doi: 10.1016/j.ultsonch.2017.12.029. Epub 2017 Dec 16.
Inulin, rice bran oil and rosemary essential oil were used to produce high quality emulsion filled gel (EFG) using ultrasonic radiation. Response surface methodology was used to investigate the effects of oil content, inulin content and power of ultrasound on the stability and consistency of prepared EFG. The process conditions were optimized by conducting experiments at five different levels. Second order polynomial response surface equations were developed indicating the effect of variables on EFG stability and consistency. The oil content of 18%; inulin content of 44.6%; and power of ultrasound of 256 W were found to be the optimum conditions to achieve the best EFG stability and consistency. Microstructure and rheological properties of prepared EFG were investigated. Oil oxidation as a result of using ultrasonic radiation was also investigated. The increase of oxidation products and the decrease of total phenolic compounds as well as radical scavenging activity of antioxidant compounds showed the damaging effect of ultrasound on the oil quality of EFG.
采用超声辐射技术，利用菊粉、米糠油和迷迭香精油生产高质量的乳液填充凝胶（EFG）。响应面法用于研究油含量、菊粉含量和超声功率对制备的 EFG 稳定性和一致性的影响。通过在五个不同水平进行实验来优化工艺条件。开发了二阶多项式响应面方程，表明变量对 EFG 稳定性和一致性的影响。发现油含量为 18%；菊粉含量为 44.6%；超声功率为 256 W 是获得最佳 EFG 稳定性和一致性的最佳条件。研究了制备的 EFG 的微观结构和流变性能。还研究了超声辐射导致的油氧化。氧化产物的增加以及总酚类化合物和抗氧化剂化合物的自由基清除活性的降低表明，超声对 EFG 油质量有破坏作用。
