Optimization of Preparation Technology and Stability Analysis of Coconut Oil Nanoemulsion

HUANG Huan; TIAN Yan; LIU Yizhe; BAI Xinpeng

doi:10.13386/j.issn1002-0306.2022100110

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May. 2023

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JOURNAL OF MECHANICAL ENGINEERING > 2023 > 44(9): 10-19.

HUANG Huan, TIAN Yan, LIU Yizhe, et al. Optimization of Preparation Technology and Stability Analysis of Coconut Oil Nanoemulsion[J]. Science and Technology of Food Industry, 2023, 44(9): 10−19. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022100110

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Optimization of Preparation Technology and Stability Analysis of Coconut Oil Nanoemulsion

doi: 10.13386/j.issn1002-0306.2022100110

HUANG Huan^{1, 2
,},
TIAN Yan^{1, 2},
LIU Yizhe^{1, 2},
BAI Xinpeng^{1, 2, 3,*
,
,}

1.
College of Food Science and Technology, Hainan University, Haikou 570203, China
2.
Engineering Research Center of Utilization of Tropical Polysaccharide Resources, Ministry of Education, Haikou 570203, China
3.
Haikou Zhisu Biological Resources Research Institute Co., Ltd., Haikou 570100, China

Received Date: 17 Oct 2022
Issue Publish Date: 01 May 2023

Abstract

Abstract

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.
- sodium caseinate,
- xanthan gum,
- coconut oil,
- nano emulsion,
- stability

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References(33)

References

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Optimization of Preparation Technology and Stability Analysis of Coconut Oil Nanoemulsion

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