EFFECT OF COMPOSITION AND HOMOGENIZATION PRESSURE OF CHIA OIL EMULSIONS ELABORATED BY MICROFLUIDIZATION

  • S.C. Pereyra-Castro
  • V. Pérez-Pérez
  • H. Hernández-Sánchez
  • A. Jiménez-Aparicio
  • G.F. Gutiérrez-López
  • L. Alamilla-Beltrán
Keywords: Soy Protein Isolate, Maltodextrin, Microfluidization, Emulsion stability, D-optimal combined design, Chia oil

Abstract

The effect of continuous phase composition and microfluidization pressure on properties of chia oil emulsions was analyzed using a D-optimal combined design. The results indicated that the suggested models were significantly (p≤0.05) fitted for all response variables (emulsion droplet size, ζ-potential, Turbiscan stability index and apparent viscosity) and showed high coefficients of determinations (0.897 - 0.933). The soy protein isolate had the major effect on the evaluated parameters due to their emulsifying property and electrical charge. The microfluidization technology allowed the production of emulsions with a droplet size in the range of nanometers (<500 nm) and monomodal particle size distribution. The optimum condition to obtain the minimum emulsion droplet size (300.97 nm), ζ-potential (-40.03 mV), Turbiscan stability index (1.06) and apparent viscosity (18.65 mPa•s) was when a chia oil emulsion was formulated with 4.8 % w/w of SPI and 25.2 % w/w of MD, applying high microfluidization pressure (104 MPa).

Published
2018-08-27
How to Cite
Pereyra-Castro, S., Pérez-Pérez, V., Hernández-Sánchez, H., Jiménez-Aparicio, A., Gutiérrez-López, G., & Alamilla-Beltrán, L. (2018). EFFECT OF COMPOSITION AND HOMOGENIZATION PRESSURE OF CHIA OIL EMULSIONS ELABORATED BY MICROFLUIDIZATION. Revista Mexicana De Ingeniería Química, 18(1), 69-81. Retrieved from http://rmiq.org/ojs311/index.php/rmiq/article/view/102
Section
Food Engineering

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