PLoS ONE 14(3):Įditor: Stuart Prescott, University of New South Wales, AUSTRALIA In conclusion, this study provides valuable information regarding emulsion preparation methods that can be feasible in food and beverage industries, demonstrating a better performance of ultrasound in optimizing and extending food shelf-life in food and beverage industries.Ĭitation: Li Y, Xiang D (2019) Stability of oil-in-water emulsions performed by ultrasound power or high-pressure homogenization. However, aggregation in the emulsion appeared only after being subjected to high-pressure homogenization, while the emulsion made by the ultrasound treatment remained stable during 30 days storage. The experimental results showed that both high-pressure homogenization and ultrasonic treatment effectively reduced the apparent viscosity, average droplet size and narrowed the distribution range of the emulsion, compared with the pre-emulsion. The micro structure of the emulsion was observed under the fluorescence microscope. The apparent viscosity, particle size and distribution, emulsifying properties and ζ–potential of 5% coconut oil-in-water emulsion before and after ultrasound treatment or high-pressure homogenization were investigated and compared. The complexes (3:7and 4:6, by weight) of propylene glycol alginate and xanthan gum were selected as emulsifier. Therefore, the impact of high-pressure homogenization (30 MPa, 50M Pa) or ultrasound power (270 W) on the emulsion stability and emulsifying properties of 5% coconut oil-in-water emulsion were discussed in this study. In addition, the beneficial effects of ultrasound on the processing efficiency are known. High-pressure homogenization is a conventional approach to prepare emulsions because of its high efficiency. For this reason, stable emulsions that do not form peroxides nor change the fatty acid composition of food, as well as safe treatments to obtain them, are aspects of utmost importance. Emulsifiers are added to enhance product stability to obtain a satisfactory shelf-life.

Water in oil emulsion stability