Optimization of Preparation Technology and Stability Analysis of Coconut Oil Nanoemulsion
In order to prepare a more stable coconut oil emulsion, sodium caseinate (SC) and xanthan gum (XG) were combined as emulsifiers, and coconut oil was used as the oil phase, and the coconut oil emulsion was prepared by ultrasonic method. The average droplet sizes, Zeta-potentials, centrifugal stabilit...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2023-05-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022100110 |
| _version_ | 1797737769640919040 |
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| author | Huan HUANG Yan TIAN Yizhe LIU Xinpeng BAI |
| author_facet | Huan HUANG Yan TIAN Yizhe LIU Xinpeng BAI |
| author_sort | Huan HUANG |
| collection | DOAJ |
| description | In order to prepare a more stable coconut oil emulsion, sodium caseinate (SC) and xanthan gum (XG) were combined as emulsifiers, and coconut oil was used as the oil phase, and the coconut oil emulsion was prepared by ultrasonic method. The average droplet sizes, Zeta-potentials, centrifugal stability and turbidity of emulsions were characterized to choose reasonable parameters concerning the ultrasonic treatment time, ultrasonic treatment power, mass fraction of oil phase, and pH values of aqueous phase, by the single factor test. The Box-Behnken response surface methodology (RSM) was used to optimize the parameter (including ultrasonic treatment power, ultrasonic treatment time, and pH values of aqueous phase) to prepare the stable emulsions. The optimal conditions were obtained as follows: Ultrasonic power 480 W, ultrasonic time 18 min, and pH7 of aqueous phase. Under this condition, the smallest droplets size of emulsions was obtained 304.5±13.2 nm. All coconut oil-based emulsions showed an extraordinary stability with heat treatment temperature of 40~90 ℃, pH6~8 and ion concentration of 0~0.5 mol/L, and the emulsion remained stable after three freeze-thaw cycles. The findings would provide a facile strategy to prepare stable coconut oil-based emulsions in the food processing. |
| first_indexed | 2024-03-12T13:33:09Z |
| format | Article |
| id | doaj.art-3d87d179c948481683cd54c2a79c84a5 |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-03-12T13:33:09Z |
| publishDate | 2023-05-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-3d87d179c948481683cd54c2a79c84a52023-08-24T06:01:46ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062023-05-01449101910.13386/j.issn1002-0306.20221001102022100110-9Optimization of Preparation Technology and Stability Analysis of Coconut Oil NanoemulsionHuan HUANG0Yan TIAN1Yizhe LIU2Xinpeng BAI3College of Food Science and Technology, Hainan University, Haikou 570203, ChinaCollege of Food Science and Technology, Hainan University, Haikou 570203, ChinaCollege of Food Science and Technology, Hainan University, Haikou 570203, ChinaCollege of Food Science and Technology, Hainan University, Haikou 570203, ChinaIn order to prepare a more stable coconut oil emulsion, sodium caseinate (SC) and xanthan gum (XG) were combined as emulsifiers, and coconut oil was used as the oil phase, and the coconut oil emulsion was prepared by ultrasonic method. The average droplet sizes, Zeta-potentials, centrifugal stability and turbidity of emulsions were characterized to choose reasonable parameters concerning the ultrasonic treatment time, ultrasonic treatment power, mass fraction of oil phase, and pH values of aqueous phase, by the single factor test. The Box-Behnken response surface methodology (RSM) was used to optimize the parameter (including ultrasonic treatment power, ultrasonic treatment time, and pH values of aqueous phase) to prepare the stable emulsions. The optimal conditions were obtained as follows: Ultrasonic power 480 W, ultrasonic time 18 min, and pH7 of aqueous phase. Under this condition, the smallest droplets size of emulsions was obtained 304.5±13.2 nm. All coconut oil-based emulsions showed an extraordinary stability with heat treatment temperature of 40~90 ℃, pH6~8 and ion concentration of 0~0.5 mol/L, and the emulsion remained stable after three freeze-thaw cycles. The findings would provide a facile strategy to prepare stable coconut oil-based emulsions in the food processing.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022100110sodium caseinatexanthan gumcoconut oilnano emulsionstability |
| spellingShingle | Huan HUANG Yan TIAN Yizhe LIU Xinpeng BAI Optimization of Preparation Technology and Stability Analysis of Coconut Oil Nanoemulsion Shipin gongye ke-ji sodium caseinate xanthan gum coconut oil nano emulsion stability |
| title | Optimization of Preparation Technology and Stability Analysis of Coconut Oil Nanoemulsion |
| title_full | Optimization of Preparation Technology and Stability Analysis of Coconut Oil Nanoemulsion |
| title_fullStr | Optimization of Preparation Technology and Stability Analysis of Coconut Oil Nanoemulsion |
| title_full_unstemmed | Optimization of Preparation Technology and Stability Analysis of Coconut Oil Nanoemulsion |
| title_short | Optimization of Preparation Technology and Stability Analysis of Coconut Oil Nanoemulsion |
| title_sort | optimization of preparation technology and stability analysis of coconut oil nanoemulsion |
| topic | sodium caseinate xanthan gum coconut oil nano emulsion stability |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022100110 |
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