title: Optimization of ultrasonic emulsification conditions for the production of orange peel essential oil nanoemulsions.
abstract: The aim of the present study was to investigate the influence of emulsifying conditions on some physical and rheological properties of orange peel essential oil (OPEO) in water nanoemulsions. In this regard, using the response surface methodology, the influence of ultrasonication conditions including sonication amplitude (70-100 %), sonication time (90-150 s) and process temperature (5-45 °C) on the mean droplets diameter (Z-average value), polydispersity index (PDI), and viscosity of the OPEO nanoemulsions was evaluated. In addition, the flow behavior and stability of selected nanoemulsions was evaluated during storage (up to 3 months) at different temperatures (5, 25 and 45 °C). Based on the results of the optimization, the optimum conditions for producing OPEO nanoemulsions (Z-average value 18.16 nm) were determined as 94 % (sonication amplitude), 138 s (sonication time) and 37 °C (process temperature). Moreover, analysis of variance (ANOVA) showed high coefficients of determination values (R (2) > 0.95) for the response surface models of the energy input and Z-average. In addition, the flow behavior of produced nanoemulsions was Newtonian, and the effect of time and storage temperature as well as their interactions on the Z-average value was highly significant (P < 0.0001).
authors.affiliation: Food Colloids and Rheology Laboratory, Department of Food Science & Technology, Faculty of Agriculture, Tarbiat Modares University, P. O. Box 14115-336, Tehran, Iran.
authors.forename: Adel Mirmajidi
authors.initials: AM
authors.lastname: Hashtjin
authors.affiliation: Food Colloids and Rheology Laboratory, Department of Food Science & Technology, Faculty of Agriculture, Tarbiat Modares University, P. O. Box 14115-336, Tehran, Iran.
authors.forename: Soleiman
authors.initials: S
authors.lastname: Abbasi
keywords: Polydispersity index; Response surface methodology; Rheology; Ultrasound; Z-average value