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

Karen Cristina Guedes Silva; Ana Carla Kawazoe Sato

doi:10.1016/j.ultsonch.2018.12.001

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

Ultrason Sonochem. 2019 Apr:52:286-293. doi: 10.1016/j.ultsonch.2018.12.001. Epub 2018 Dec 3.

Authors

Karen Cristina Guedes Silva¹, Ana Carla Kawazoe Sato²

Affiliations

¹ Department of Food Engineering, School of Food Engineering (FEA), University of Campinas, 13083-862 Campinas, SP, Brazil. Electronic address: karen_cgs@hotmail.com.
² Department of Food Engineering, School of Food Engineering (FEA), University of Campinas, 13083-862 Campinas, SP, Brazil. Electronic address: acksato@unicamp.br.

PMID: 30559074
DOI: 10.1016/j.ultsonch.2018.12.001

Abstract

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.

Keywords: Alginate; Aqueous phase; Emulsification; Potato starch; Stability; Ultrasound.

MeSH terms

Emulsions / chemistry*
Food Handling*
Food Storage
Gelatin / chemistry*
Rheology
Sonication*

Substances

Emulsions
Gelatin