Department of Food Engineering, School of Food Engineering (FEA), University of Campinas, 13083-862 Campinas, SP, Brazil.
Ultrason Sonochem. 2019 Apr;52:286-293. doi: 10.1016/j.ultsonch.2018.12.001. Epub 2018 Dec 3.
The production of food emulsions has increased the demand for processes, natural emulsifiers and stabilizers that provide reasonable stability. This study approaches the influence of parameters that affect the stability of emulsions produced by sonication, such as ultrasonic power (150, 225 and 375 W) and gelatin concentration, when producing alginate, potato starch and gelatin stabilized emulsions. The results showed that sonication reduced viscosity, surface charge and improved the interfacial properties of biopolymeric solutions. Emulsions presented visual kinetic stabilization after 7 days of storage. The increase of sonication power reduced particle size but increased flocculation. The use of ultrasonic power at 225 and 375 W and gelatin in a concentration above 0.5% resulted in stable emulsions with smaller particle size, which is desirable for its application in food systems.
食品乳液的生产增加了对能够提供合理稳定性的工艺、天然乳化剂和稳定剂的需求。本研究探讨了超声处理对影响乳液稳定性的参数的影响，例如超声功率（150、225 和 375 W）和明胶浓度，用于生产海藻酸钠、马铃薯淀粉和明胶稳定的乳液。结果表明，超声处理降低了生物聚合物溶液的粘度、表面电荷，并改善了界面性能。乳液在储存 7 天后呈现出视觉动力学稳定性。超声功率的增加减小了粒径，但增加了絮凝聚。使用 225 和 375 W 的超声功率以及浓度高于 0.5%的明胶导致形成具有较小粒径的稳定乳液，这对于其在食品系统中的应用是理想的。
