Investigation of ultrasonic bath, surfactant to oil ratio and quince seed mucilage concentration effect on spontaneous nanoemulsion properties

Document Type : Research Article

Authors

1 Ph.D. of Food Science and Technology, Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran

2 Professor, Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran

3 Professor, Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran

4 Assistant Professor, Department of Food Science and Engineering, Faculty of Agriculture, University of Kurdistan, Sanandaj, Iran

Abstract

The aim of this study was to investigate the properties of oil in water nanoemulsion stabilized with whey protein isolate (1% w/v) and quince seed mucilage (0.1 and 0.5% w/v) by low energy method of spontaneous emulsification and high energy method of ultrasound homogenizer. Since the main problem in utilization of spontaneous emulsification method is the use of high amounts of synthetic surfactants, one of the objectives of this study was to investigate the effect of different surfactant to oil ratios (SOR= 1:1, 2:1 and 3:2) and ultrasonic bath supplementation on spontaneous nanoemulsion properties. Nanoemulsion characteristics such as particle size, zeta potential, viscosity and stability of nanoemulsion were studied. In this study, nanoemulsions with the particle size less than 200 nm were well prepared. Increasing the mucilage concentration and the surfactant to oil ratio resulted in a significant reduction in particle size, a slight increase in zeta potential (increase in negativity), increased viscosity, decreased creaming index and increased emulsions stability index. The nanoemulsions from the high energy method and the nanoemulsions treated with ultrasonic bath have the lowest particle size, creaming index, and highest emulsions stability index. The results of this study showed that by a simple treatment with an ultrasonic bath, it was possible to create spontaneous nanoemulsions with very small particle size (with nm dimensions) without using high concentrations of synthetic surfactants.

Graphical Abstract

Investigation of ultrasonic bath, surfactant to oil ratio and quince seed mucilage concentration effect on spontaneous nanoemulsion properties

Highlights

  • Spontaneous nanoemulsions containing quince seed mucilage and whey protein isolate were successfully synthesized.
  • The particle size of nanoemulsions can be reduced by ultrasonic baths rather than by increasing the amount of surfactant.
  • The stability index of emulsions containing mucilage was higher than the control sample.

Keywords

Main Subjects

References

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Innovative Food Technologies
Volume 6, Issue 4
August 2019
Pages 533-547

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History

  • Receive Date: 21 January 2019
  • Revise Date: 01 April 2019
  • Accept Date: 16 July 2019

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