title: Effect of ultrasonication, pH and heating on stability of apricot gum-lactoglobuline two layer nanoemulsions.
abstract: The objectives of this study were to evaluate the effect of apricot gum-lactoglobuline (AG/LgC) ratio, thermal treatment, sonication with different times and amplitudes and pH, on double layer sunflower oil in water emulsion stability. The emulsion stability was determined by the evaluation of emulsion performance indices including particle size, zeta potential, creaming and emulsion volume stability during 10 days of storage. Applying AG and LgC with the ratio of 12.5:1 AG:LgC, in order to obtain double layer oil in water emulsion, could result in a completely stable nano-emulsions during 10 days storage in room temperature. The ultrasound treatment significantly increased the emulsion stability. A 10min ultrasound treatment with the amplitude of 25% was the optimum conditions for ultra-sonication. The best temperature for thermal treatment and the best pH, in order to improve the emulsion's stability, was 50°C and 3, respectively.
authors.affiliation: Chemistry Institute of the Tajikistan Academy of Sciences, Dushanbe 734063, Tajikistan; Department of Food Materials and Process Design Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
authors.forename: Omid
authors.initials: O
authors.lastname: Shamsara
authors.affiliation: Chemistry Institute of the Tajikistan Academy of Sciences, Dushanbe 734063, Tajikistan.
authors.forename: Zayniddin Kamarovich
authors.initials: ZK
authors.lastname: Muhidinov
authors.affiliation: Department of Food Materials and Process Design Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Natural Resources, Gorgan, Iran. Electronic address: smjafari@gau.ac.ir.
authors.forename: Seid Mahdi
authors.initials: SM
authors.lastname: Jafari
authors.affiliation: Kaunas University of Technology, Kaunas 44029, Lithuania.
authors.forename: Jamshed
authors.initials: J
authors.lastname: Bobokalonov
authors.affiliation: Chemistry Institute of the Tajikistan Academy of Sciences, Dushanbe 734063, Tajikistan.
authors.forename: Abduvaly
authors.initials: A
authors.lastname: Jonmurodov
authors.affiliation: Department of Food Materials and Process Design Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
authors.forename: Mostafa
authors.initials: M
authors.lastname: Taghvaei
authors.affiliation: Beuth University of Applied Sciences, Department of Pharmaceutical Technology, Berlin 13353, Germany.
authors.forename: Mont
authors.initials: M
authors.lastname: Kumpugdee-Vollrath
mesh_terms: D002850:Chromatography, Gel; D004655:Emulsions / Q000737:chemistry*; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D007782:Lactoglobulins / Q000737:chemistry*; D053758:Nanoparticles / Q000737:chemistry*; D053149:Plant Gums / Q000737:chemistry*; D055550:Protein Stability; D000068219:Prunus armeniaca / Q000737:chemistry*; D013010:Sonication; D055672:Static Electricity; D013696:Temperature; D013997:Time Factors; D014465:Ultrasonics
chemical_list: D004655:Emulsions; D007782:Lactoglobulins; D053149:Plant Gums
keywords: Apricot gum; Emulsion stability; Lactoglobuline