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Preparation and characterization evaluations of walnut oil-based emulsions using response surface methodology
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M Homayoonfal   , F Khodaiyan * , M Mousavi , M Hosseini Panjaki |
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Abstract: (12800 Views) |
| Background and Objective: Walnut oil has a high omega-3 unsaturated fatty acid and antioxidant component content, providing nutritional and functional properties including improvement of the gastrointestinal system, decrease in blood cholesterol level, eventually leading to a decrease in the risk of cardiovascular disease. The present study examined the possibility of the production of emulsion based on walnut oil and the effect of preparation on its stability.
Materials and Methods: Walnut oil with tween 80 and span 80 (as emulsifiers) was used in emulsion production. Ultrasonic waves were applied for homogenization and the effect of homogenization time, oil content, and emulsifier concentration on particle size, emulsion stability, and turbidity loss rate was studied.
Results: Ultrasonic time had a reverse effect on particle size and turbidity loss rate and a direct effect on emulsion stability. The particle size and turbidity loss rate of prepared emulsions had a direct relation with oil concentration and a negative effect on emulsion stability. Emulsifier concentration had a positive effect on emulsion stability, a negative effect on emulsion stability, and had no significant effect on turbidity loss rate.
Conclusion: Walnut oil can be used to produce emulsions with high stability an evaluation of emulsion stability using creaming tests showed that samples have appropriate stability during storage time.
Keywords: Emulsion, Stability, Walnut oil, Response surface methodology, Turbidity |
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| Keywords: Emulsion, Stability, Walnut oil, Response surface methodology, Turbidity |
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Full-Text [PDF 267 kb]
(5182 Downloads)
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Article type: Research |
Subject:
Food Science
Received: 2013/12/2 | Accepted: 2013/12/2 | Published: 2013/12/2
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