Physical and chemical stability of sweet walnut oil emulsion: Influence of homogenization conditions and stabilizer ratio

Baysan U., Yildirim A., Takma D. K., Koc M.

JOURNAL OF FOOD PROCESS ENGINEERING, cilt.42, sa.1, 2019 (SCI-Expanded, Scopus) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 42 Sayı: 1
  • Basım Tarihi: 2019
  • Doi Numarası: 10.1111/jfpe.12945
  • Dergi Adı: JOURNAL OF FOOD PROCESS ENGINEERING
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Dokuz Eylül Üniversitesi Adresli: Hayır

Özet

In the present study, the effect of homogenization conditions (homogenization rate: 10,000-17,500 rpm; homogenization time: 5-10 min) and stabilizer (polyglycerol polyricinoleate [PGPR]: 1-3% oil content) ratio on the physical and chemical stability of walnut oil in water emulsions was investigated based on CCRD experimental design. Results showed that the incorporation of PGPR led to a decrease in the yield stress, viscosity, centrifuge, and kinetic stabilities up to center point (similar to 2% oil content) and increased after that. The increase in homogenization rate and time, on the other side, brought about an increase in parameters as mentioned above. The induction time of refined walnut oil was 5.46 +/- 0.37 hr, while the induction time of prepared emulsions ranged between 6.45 +/- 0.29 and 8.29 +/- 0.05 hr, which implicitly demonstrated that emulsification led to an outstanding increase in oxidative stability of the emulsion. General acceptance in terms of homogenization rate and time, increased up to center point (similar to 13,750 rpm/7.5 min).