Influence of pumpkin seed oil in continuous phase on droplet size and stability of water-in-oil emulsions

Abstract

The aim of this work was to contribute to the optimized production of water-in-oil emulsions with pumpkin seed oil in the oil phase using a high-speed homogenizer. Pumpkin seed oil is a valuable natural source of essential fatty acids and biologically active micronutrients that contribute to its nutritive value and medical uses, and reduce interfacial tension between water and the oil phases. Therefore, pumpkin seed oil can be considered as a prosperous oil phase whose use can possibly decrease the amount of some emulsifier that is normally involved in every emulsification process. A central composite rotatable experimental design was implemented to analyze the impact of the contents of polyglycerol polyricinoleate and pumpkin seed oil in the continuous phase, as well as water phase content in the emulsion on droplet size distribution and the response surface methodology was used to obtain optimal conditions for water-in-oil emulsion preparation. Mean size diameter of water droplets was in a range from 400 to 850 nm, with mean peak width of 100 to 220 nm, respectively. The influence of all three investigated factors on the emulsification was determined. Additionally, the emulsions prepared with pumpkin seed oil showed a higher stability during the storage time compared to the emulsions with sunflower oil

How to Formulate a Stable and Monodisperse Water-in-Oil Nanoemulsion Containing Pumpkin Seed Oil: The Use of Multiobjective Optimization

“…The production of water-in-oil (W/O) and water-in-oil-in-water (W/O/W) emulsions is one possible step towards employing the novel idea that biologically active substances and active ingredients in the food industry should be entrapped in some carrier material to form microcapsules or nanoparticles in order to achieve the controlled release of active ingredients and flavour retention, to mask the bad taste or smell of some components, stabilize food ingredients, prevent their oxidation or hydrolysis, and adjust their properties and/or increase their bioavailability (Nikolovski et al, 2011).…”

“…Thus, pumpkin seed oil might be employed to support the action of the emulsifier in order to eventually decrease the concentration of the emulsifying agent. Nonetheless, emulsions with pumpkin seed oil were rarely the subject of investigation (Nikolovski et al, 2011, Dragosavac et al, 2012. Therefore, the incorporation of pumpkin seed oil into stable W/O emulsions, which could be eventually used for preparation of double W/O/W emulsions, was one of incentives behind our work.…”

Microwave and Roasting Impact on Pumpkin Seed Oil and Its Application in Full-Fat Mayonnaise Formula

“…On the other hand, the highest emulsifying stability was recorded in MUCPPSO (98.18 ± 0.1%), followed in descending order by RCPPSO (96.36 ± 0.12%), MSFSO (89.66 ± 0.1%), and MWCPPSO (87.27 ± 0.13%) ( Table 2 ). Significant differences in emulsifying stability between mayonnaise samples could be attributed to oil composition, fatty acid chain length, degree of saturation, ratio of mono-, di-, and triglycerides, squalene, and to various surface-active components such as cell membrane fragments, phospholipids, and vitamins [ 56 , 57 ].…”

Dynamic viscosity, centrifugation test and kinetic investigation in emulsions with pumpkin oil

“…For preparation of water-inoil emulsions droplet size and surface properties were used to obtain optimal conditions. Emulsion droplets exhibit a diameter in a range between 400 and 850 nm [8]. Surface active compounds such as free fatty acids, phospholipids, and chlorophyll are the main in pumpkin seed oil and they adsorbed on the membrane.…”