Volume 19, Issue 123 (2022)
FSCT 2022, 19(123): 381-391 |
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Norouzi M, Gohari Ardabili A, Daraei Garmakhany A. Production and evaluation of double emulsions properties stabilized by hydroxypropyl methyl cellulose. FSCT 2022; 19 (123) :381-391
URL: http://fsct.modares.ac.ir/article-7-57278-en.html
URL: http://fsct.modares.ac.ir/article-7-57278-en.html
1- Graduated M.Sc. Student of Department of Food Science and Technology, Bahar Faculty of Food Science and Technology, Bu-Ali Sina University, Hamedan, Iran.
2- Assistant Professor of Department of Food Science and Technology, Bahar Faculty of Food Science and Technology, Bu-Ali Sina University, Hamedan, Iran. ,aagohari@yahoo.com
3- Assistant Professor of Department of Food Science and Technology, College of Food Science and Technology of Toyserkan, Bu-Ali Sina University, Hamedan, Iran.
2- Assistant Professor of Department of Food Science and Technology, Bahar Faculty of Food Science and Technology, Bu-Ali Sina University, Hamedan, Iran. ,
3- Assistant Professor of Department of Food Science and Technology, College of Food Science and Technology of Toyserkan, Bu-Ali Sina University, Hamedan, Iran.
Abstract: (1658 Views)
The aim of this study was the production of double emulsions stabilized by hydroxypropyl methylcellulose and comparison of physicochemical properties of these emulsions with double emulsions stabilized by Tween 80 emulsifier. Double emulsions were produced using the two-step method. Firstly, an initial water-in-oil (W/O) emulsion was prepared by adding 20% of the internal aqueous phase containing sodium chloride to the oil phase containing 95% sunflower oil and 5% Polyglycerol polyricinoleate (PGPR) and mixing with a magnetic stirrer. In the second stage of emulsification, 40% of the initial water-in-oil (W/O) emulsion produced in the first stage was added to 60% of the external aqueous phase containing hydroxypropyl methyl cellulose emulsifier in three levels of 2, 3 and 4%, 1% hydroxypropyl methyl cellulose and 1% tween 80 and 2% tween 80 as control sample and dispersed by magnetic stirrer. Both the produced emulsions were homogenized using a high speed homogenizer for 15 minutes at 15000 rpm. The produced double emulsions were optimized in terms of particle size and distribution, stability, viscosity, color and morphology. The results showed that the lowest particle size was related to the double emulsions produced by Tween 80 which their particles size and distribution were 385.33 nm and 0.31, respectively. These parameters were 453.97 nm and 0.33, respectively for emulsions stabilized with 4% hydroxypropyl methyl cellulose.
Keywords: Double emulsion, hydroxypropyl methyl cellulose, particle size, physicochemical properties, stability
Article Type: Original Research |
Subject:
Hydrocolloids, emulsion
Received: 2021/11/20 | Accepted: 2022/02/1 | Published: 2022/05/4
Received: 2021/11/20 | Accepted: 2022/02/1 | Published: 2022/05/4
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