title: Ultrasonic energy input influence οn the production of sub-micron o/w emulsions containing whey protein and common stabilizers.
abstract: Ultrasonication may be a cost-effective emulsion formation technique, but its impact on emulsion final structure and droplet size needs to be further investigated. Olive oil emulsions (20wt%) were formulated (pH∼7) using whey protein (3wt%), three kinds of hydrocolloids (0.1-0.5wt%) and two different emulsification energy inputs (single- and two-stage, methods A and B, respectively). Formula and energy input effects on emulsion performance are discussed. Emulsions stability was evaluated over a 10-day storage period at 5°C recording the turbidity profiles of the emulsions. Optical micrographs, droplet size and viscosity values were also obtained. A differential scanning calorimetric (DSC) multiple cool-heat cyclic method (40 to -40°C) was performed to examine stability via crystallization phenomena of the dispersed phase. Ultrasonication energy input duplication from 11kJ to 25kJ (method B) resulted in stable emulsions production (reduction of back scattering values, dBS∼1% after 10days of storage) at 0.5wt% concentration of any of the stabilizers used. At lower gum amount samples became unstable due to depletion flocculation phenomena, regardless of emulsification energy input used. High energy input during ultrasonic emulsification also resulted in sub-micron oil-droplets emulsions (D(50)=0.615μm compared to D(50)=1.3μm using method A) with narrower particle size distribution and in viscosity reduction. DSC experiments revealed no presence of bulk oil formation, suggesting stability for XG 0.5wt% emulsions prepared by both methods. Reduced enthalpy values found when method B was applied suggesting structural modifications produced by extensive ultrasonication. Change of ultrasonication conditions results in significant changes of oil droplet size and stability of the produced emulsions.
authors.affiliation: Agricultural University of Athens, Dept. Food Science & Technology, Athens, Greece.
authors.forename: O
authors.initials: O
authors.lastname: Kaltsa
authors.forename: C
authors.initials: C
authors.lastname: Michon
authors.forename: S
authors.initials: S
authors.lastname: Yanniotis
authors.forename: I
authors.initials: I
authors.lastname: Mandala
mesh_terms: D045703:Emulsifying Agents / Q000737:chemistry*; D004655:Emulsions / Q000737:chemistry*; D019649:Food Industry / Q000379:methods; D061353:Food Storage; D008894:Milk Proteins / Q000737:chemistry*; D000069463:Olive Oil; D010316:Particle Size; D010938:Plant Oils / Q000737:chemistry*; D013010:Sonication / Q000379:methods*; D014783:Viscosity; D014867:Water / Q000737:chemistry*; D000067816:Whey Proteins
chemical_list: D045703:Emulsifying Agents; D004655:Emulsions; D008894:Milk Proteins; D000069463:Olive Oil; D010938:Plant Oils; D000067816:Whey Proteins; D014867:Water