title: Modelling and optimising of physicochemical features of walnut-oil beverage emulsions by implementation of response surface methodology: effect of preparation conditions on emulsion stability.
abstract: The major purpose of this study is to apply response surface methodology to model and optimise processing conditions for the preparation of beverage emulsions with maximum emulsion stability and viscosity, minimum particle size, turbidity loss rate, size index and peroxide value changes. A three-factor, five-level central composite design was conducted to estimate the effects of three independent variables: ultrasonic time (UT, 5-15 min), walnut-oil content (WO, 4-10% (w/w)) and Span 80 content (S80, 0.55-0.8). The results demonstrated the empirical models were satisfactorily (p < 0.0001) fitted to the experimental data. Evaluation of responses by analysis of variance indicated high coefficient determination values. The overall optimisation of preparation conditions was an UT of 14.630 min, WO content of 8.238% (w/w), and S80 content of 0.782% (w/w). Under this optimum region, responses were found to be 219.198, 99.184, 0.008, 0.008, 2.43 and 16.65 for particle size, emulsion stability, turbidity loss rate, size index, viscosity and peroxide value changes, respectively.
authors.affiliation: Bioprocessing and Biodetection Laboratory (BBL), Department of Food Science, Engineering and Technology, Campus of Agriculture and Natural Resources, University of Tehran, P.O. Box 4111, Karaj 31587-77871, Iran.
authors.forename: Mina
authors.initials: M
authors.lastname: Homayoonfal
authors.affiliation: Bioprocessing and Biodetection Laboratory (BBL), Department of Food Science, Engineering and Technology, Campus of Agriculture and Natural Resources, University of Tehran, P.O. Box 4111, Karaj 31587-77871, Iran. Electronic address: khodaiyan@ut.ac.ir.
authors.forename: Faramarz
authors.initials: F
authors.lastname: Khodaiyan
authors.affiliation: Bioprocessing and Biodetection Laboratory (BBL), Department of Food Science, Engineering and Technology, Campus of Agriculture and Natural Resources, University of Tehran, P.O. Box 4111, Karaj 31587-77871, Iran.
authors.forename: Mohammad
authors.initials: M
authors.lastname: Mousavi
mesh_terms: D004042:Dietary Fats, Unsaturated; D004655:Emulsions / Q000737:chemistry*; D031324:Juglans / Q000737:chemistry*; D013499:Surface Properties
chemical_list: D004042:Dietary Fats, Unsaturated; D004655:Emulsions
keywords: Acetic acid (PubChem CID: 176); Chloroform (PubChem CID: 6212); Emulsifier; Emulsion stability; Isooctane (PubChem CID: 10907); Isopropanol (PubChem CID: 3776); Potassium iodide (PubChem CID: 4875); Response surface methodology; Sodium thiosulfate (PubChem CID: 24477); Span 80 (PubChem CID: 6433271); Tween 80 (PubChem CID: 6364656); Ultrasonic homogenisation; Walnut oil