Sonication technique to produce emulsions: The impact of ultrasonic power and gelatin concentration

•Oil in water emulsions was prepared by rotor-stator and sonication processes.•Sonication process reduces the viscosity of the aqueous phase.•Higher ultrasonic power produced emulsions with higher stability.•Low protein concentration led to a coalescence during sonication.•Sonication was proposed as...

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Bibliographic Details
Published in:Ultrasonics sonochemistry 2019-04, Vol.52, p.286-293
Main Authors: Silva, Karen Cristina Guedes, Sato, Ana Carla Kawazoe
Format: Article
Language:English
Subjects:
Alginate
Aqueous phase
Emulsification
Emulsions - chemistry
Food Handling
Food Storage
Gelatin - chemistry
Potato starch
Rheology
Sonication
Stability
Ultrasound
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Summary:•Oil in water emulsions was prepared by rotor-stator and sonication processes.•Sonication process reduces the viscosity of the aqueous phase.•Higher ultrasonic power produced emulsions with higher stability.•Low protein concentration led to a coalescence during sonication.•Sonication was proposed as a suitable method for emulsion production. The production of food emulsions has increased the demand for processes, natural emulsifiers and stabilizers that provide reasonable stability. This study approaches the influence of parameters that affect the stability of emulsions produced by sonication, such as ultrasonic power (150, 225 and 375 W) and gelatin concentration, when producing alginate, potato starch and gelatin stabilized emulsions. The results showed that sonication reduced viscosity, surface charge and improved the interfacial properties of biopolymeric solutions. Emulsions presented visual kinetic stabilization after 7 days of storage. The increase of sonication power reduced particle size but increased flocculation. The use of ultrasonic power at 225 and 375 W and gelatin in a concentration above 0.5% resulted in stable emulsions with smaller particle size, which is desirable for its application in food systems.
ISSN:1350-4177
1873-2828
DOI:10.1016/j.ultsonch.2018.12.001