Effect of High Pressure Homogenization on the Physicochemical Properties of Natural Plant-based Model Emulsion Applicable for Dairy Products

Abstract

In the dairy industry, natural plant-based powders are widely used to develop flavor and functionality. However, most of these ingredients are water-insoluble; therefore, emulsification is essential. In this study, the efficacy of high pressure homogenization (HPH) on natural plant (chocolate or vanilla)-based model emulsions was investigated. The particle size, electrical conductivity, Brix, pH, and color were analyzed after HPH. HPH significantly decreased the particle size of chocolate-based emulsions as a function of elevated pressures (20-100 MPa). HPH decreased the mean particle size of chocolate-based emulsions from 29.01 μm to 5.12 μm, and that of vanilla-based emulsions from 4.18 μm to 2.44 μm. Electrical conductivity increased as a function of the elevated pressures after HPH, for both chocolate- and vanilla-based model emulsions. HPH at 100 MPa increased the electrical conductivity of chocolate-based model emulsions from 0.570 S/m to 0.680 S/m, and that of vanilla-based model emulsions from 0.573 S/m to 0.601 S/m. Increased electrical conductivity would be attributed to colloidal phase modification and dispersion of oil globules. Brix of both chocolate- and vanilla-based model emulsions gradually increased as a function of the HPH pressure. Thus, HPH increased the solubility of plant-based powders by decreasing the particle size. This study demonstrated the potential use of HPH for enhancing the emulsification process and stability of the natural plant powders for applications with dairy products.

Development of Next-Generation Nutritionally Fortified Plant-Based Milk Substitutes: Structural Design Principles

“…The incorporation of oil into these products increased their lightness from around 46 to 77, presumably due to the generation of small protein-coated lipid droplets that scattered light. The effective of high-pressure homogenization on the appearance of plant-based milk substitutes has also been investigated [31,32]. Passing the milks through a high-pressure homogenizer could be used to increase their lightness because it reduced the particle size, thereby leading to more intense light scattering.…”

Establishing the regularity of the emulsification process

“…The production of water-oil emulsions based on various oils, including emulsions used in perfumery, food, petrochemical and other industries is based on this principle. [12,13].…”

Novel amino acid‐based surfactant for silicone emulsification and its application in hair care products: a promising alternative to quaternary ammonium cationic surfactants

“…In this work, silicone emulsions were prepared by a homogenizer (HM) or high‐pressure homogenizer (HPH) using ACSs and N‐AOHPA, and their properties for HCPs were compared. In an HPH, an emulsion is pressed by a high‐pressure piston pump through a narrow gap, which creates a pressure of 10–500 MPa and thus leads to the preparation of smaller, more uniform emulsified droplets . Thus, HPHs are used extensively in the food , cosmetic and pharmaceutical industries.…”

“…In an HPH, an emulsion is pressed by a high‐pressure piston pump through a narrow gap, which creates a pressure of 10–500 MPa and thus leads to the preparation of smaller, more uniform emulsified droplets . Thus, HPHs are used extensively in the food , cosmetic and pharmaceutical industries. The droplet size, polydispersity index (PDI), zeta potential and creaming fraction of the prepared emulsions were measured to evaluate their physicochemical properties and stabilities.…”