Salum Pelin, Ulubaş Çağla, Güven Onur, Cam Mustafa, Aydemir Levent Yurdaer, Erbay Zafer
Department of Food Engineering, Faculty of Engineering Adana Alparslan Turkes Science and Technology University Adana Turkey.
Department of Mining Engineering, Faculty of Engineering Adana Alparslan Turkes Science and Technology University Adana Turkey.
Food Sci Nutr. 2024 Oct 18;12(11):9585-9599. doi: 10.1002/fsn3.4525. eCollection 2024 Nov.
This study aims to evaluate homogenization techniques and conditions for producing stable, small droplet-size water-in-oil (W/O) emulsions intended for incorporation into casein hydrolysate-loaded double emulsions. Three commonly used homogenization methods; rotor-stator, ultrasonic, and high-pressure homogenization were individually optimized utilizing response surface methodology. Instances of over-processing were observed, particularly with the rotor-stator and ultrasonic homogenizers under specific conditions. Nevertheless, optimal conditions were identified for each technique: 530 s at 17,800 rpm agitation speed for the rotor-stator homogenizer, 139 s at 39% amplitude for the ultrasonic homogenizer, and 520 s at 1475 bar for the high-pressure homogenizer. Subsequently, the W/O emulsions produced under optimal conditions and their respective W/O/W double emulsions were compared. The rotor-stator and high-pressure homogenized W/O emulsions exhibited comparable narrow droplet-size distributions, as indicated by similar Span values. However, high-pressure homogenization failed to sufficiently minimize droplet size. Ultrasonic homogenization resulted in droplets at the 1-μm scale but yielded more polydisperse droplet-size distribution. According to TOPSIS analysis, an emulsion with a viscosity of 93.1 cP (centiPoise), a stability index of 93.8%, a D(90) of 0.67 μm (0th day), and a D(90) of 0.75 μm (30th day) produced using a rotor-stator was selected. Additionally, double emulsions containing primary emulsions prepared with the rotor-stator method demonstrated higher viscosity, narrower droplet-size distribution, and lower creaming compared to other samples. This investigation sheds light on the influence of homogenization techniques on emulsion properties, providing valuable insights for optimizing double emulsion formulations.
本研究旨在评估均质化技术和条件，以制备稳定的、小滴径的油包水（W/O）乳液，用于制备负载酪蛋白水解物的复乳。利用响应面法分别对三种常用的均质化方法（转子-定子均质、超声均质和高压均质）进行了优化。观察到了过度处理的情况，特别是在特定条件下转子-定子均质器和超声均质器的过度处理。然而，确定了每种技术的最佳条件：转子-定子均质器在17,800转/分钟的搅拌速度下处理530秒，超声均质器在39%振幅下处理139秒，高压均质器在1475巴下处理520秒。随后，比较了在最佳条件下制备的W/O乳液及其各自的W/O/W复乳。转子-定子均质和高压均质的W/O乳液表现出可比的窄滴径分布，相似的分散度值表明了这一点。然而，高压均质未能充分减小滴径。超声均质产生的液滴在1微米尺度，但产生了更分散的滴径分布。根据TOPSIS分析，选择了使用转子-定子均质器制备的粘度为93.1厘泊、稳定性指数为93.8%、第0天的D(90)为0.67微米、第30天的D(90)为0.75微米的乳液。此外，与其他样品相比，含有用转子-定子法制备的初级乳液的复乳表现出更高的粘度、更窄的滴径分布和更低的分层现象。本研究揭示了均质化技术对乳液性质的影响，为优化复乳配方提供了有价值的见解。
