The influence of ultrasound on the stability of dairy-based, emulsifier-free emulsions: rheological and morphological aspect

Aslan, Duygu; Doğan, Mahmut

doi:10.1007/s00217-017-2966-3

Cited by 46 publications

(29 citation statements)

References 54 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The highest ESI value(134.083) was observed in the emulsions stabilized by the 3:7 complex of PGA-XG and prepared by 270 W ultrasound treatment. The ESI values of the o/w emulsion represent the measure of the resistance against the coalescence[26]. Thus, emulsions prepared by high-pressure homogenization are more susceptible to coalescence.…”

Section: Resultsmentioning

confidence: 99%

“…Therefore, 270W US treatment could enhance the stability of oil-in-water emulsion systems compared with high-pressure homogenization, which may be due to the fact that the complexes of PGA-XG can quickly adsorb around the broken coconut oil droplets during the process of ultrasonic treatment to generate steric repulsive force to prevent van der Waals attraction, compared with the process of high-pressure homogenization. US treatment can be considered as a safe method to prepare stable o/w emulsions, since it does not form peroxides nor changes in fatty acid composition[26]. As such, future studies should focus on the effect of US on the rheological properties of the o/w emulsions.…”

Section: Discussionmentioning

confidence: 99%

See 1 more Smart Citation

Stability of oil-in-water emulsions performed by ultrasound power or high-pressure homogenization

Xiang

2019

PLoS ONE

View full text Add to dashboard Cite

Emulsifiers are added to enhance product stability to obtain a satisfactory shelf-life. For this reason, stable emulsions that do not form peroxides nor change the fatty acid composition of food, as well as safe treatments to obtain them, are aspects of utmost importance. High-pressure homogenization is a conventional approach to prepare emulsions because of its high efficiency. In addition, the beneficial effects of ultrasound on the processing efficiency are known. Therefore, the impact of high-pressure homogenization (30 MPa, 50M Pa) or ultrasound power (270 W) on the emulsion stability and emulsifying properties of 5% coconut oil-in-water emulsion were discussed in this study. The complexes (3:7and 4:6, by weight) of propylene glycol alginate and xanthan gum were selected as emulsifier. The apparent viscosity, particle size and distribution, emulsifying properties and ζ–potential of 5% coconut oil-in-water emulsion before and after ultrasound treatment or high-pressure homogenization were investigated and compared. The micro structure of the emulsion was observed under the fluorescence microscope. The experimental results showed that both high-pressure homogenization and ultrasonic treatment effectively reduced the apparent viscosity, average droplet size and narrowed the distribution range of the emulsion, compared with the pre-emulsion. However, aggregation in the emulsion appeared only after being subjected to high-pressure homogenization, while the emulsion made by the ultrasound treatment remained stable during 30 days storage. In conclusion, this study provides valuable information regarding emulsion preparation methods that can be feasible in food and beverage industries, demonstrating a better performance of ultrasound in optimizing and extending food shelf-life in food and beverage industries.

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Stability of oil-in-water emulsions performed by ultrasound power or high-pressure homogenization

Xiang

2019

PLoS ONE

View full text Add to dashboard Cite

show abstract

“…This can be associated with the rearrangement of protein after ultrasonic treatment. Zeta potential value is a considerable parameter to evaluate the electrostatic stability of emulsions [34] . Particularly, emulsions with the high-value zeta potential should be stable due to the presence of strong repulsive forces between emulsion droplets while those droplets with little repulsion tend to coalesce rapidly ascribe to interparticle interaction [35] .…”

Section: Resultsmentioning

confidence: 99%

Low oil emulsion gel stabilized by defatted Antarctic krill (Euphausia superba) protein using high-intensity ultrasound

Zhu

et al. 2021

Ultrasonics Sonochemistry

View full text Add to dashboard Cite

“…where the σ defines shear stress (Pa), K defines consistency coefficient (Pa s n ), n represents flow behavior index (dimensionless), and γ illustrates the shear rate (s −1 ) (Aslan & Dogan, 2017).…”

Section: Rheological Measurementsmentioning

confidence: 99%

Rheology and microstructure of galactomannan–xanthan gum systems at different pH values

Hayta

Doğan

Türker

2020

J Food Process Engineering

Self Cite

View full text Add to dashboard Cite

pH is a significant parameter influencing the performance of biopolymer solution fluids. The rheological properties, structural strength, viscoelastic properties of xanthan gum-galactomannan solutions were largely depended on the pH values. The present research aims to determine the effect of pH on galactomannan-xanthan gum blends. For the sample solutions, an apparent viscosity-increasing effect was explicitly observed over the pH range from 2.0 to 6.0, and the consistency coefficient values gradually decreased at pH 2.0. The G 0 values of the samples which contained the same ratio of hydrocolloid with different pH values were 1.03, 3.43, 13.98 Pa and G 00 values were 1.15, 1.29, and 2.99 Pa, respectively. Optimization results represented that the best galactomannan type is tara gum prepared at pH 2.0, tara gum and LBG at pH 4.0. For the solutions prepared at pH 6.0, the optimum results were obtained with the LBG compared with the three studied galactomannan-xanthan gum solution. By optical microscopy, the particle morphology of solutions was different from each other at optimum concentrations and pH. These findings indicate that conditions for providing certain viscoelastic attributes of xanthan-galactomannan dispersions for the purpose of particular applications by careful control of pH. Practical Applications Xanthan gum and galactomannan combinations found many applications in various food products such as ready-to-use dessert soups and salad dressing. There was a research gap to find the optimum xanthan gum and galactomannan combinations along with different pH. The present study investigated the effect of pH on steady and dynamic rheological properties of xanthan gum-galactomannan mixtures. Optimization study was conducted and compared with different pH. Obtained results of current study highlighted the importance of determining the pH for food formulation because they can be used to alter the rheology of food matrices and to get a deeper knowledge on the effects of the pH on the morphology of the system. The present study makes several noteworthy contributions to the rheological characteristics of galactomannan containing food products. These findings indicate that conditions for providing certain viscoelastic attributes of xanthan-galactomannan dispersions for the purpose of particular applications by careful control of pH.

show abstract

The influence of ultrasound on the stability of dairy-based, emulsifier-free emulsions: rheological and morphological aspect

Cited by 46 publications

References 54 publications

Stability of oil-in-water emulsions performed by ultrasound power or high-pressure homogenization

Stability of oil-in-water emulsions performed by ultrasound power or high-pressure homogenization

Low oil emulsion gel stabilized by defatted Antarctic krill (Euphausia superba) protein using high-intensity ultrasound

Rheology and microstructure of galactomannan–xanthan gum systems at different pH values

Contact Info

Product

Resources

About