Evaluation of the stability of concentrated emulsions for lemon beverages using sequential experimental designs

PloS One
Teresa Cristina Abreu AlmeidaHelen Conceição Ferraz

Abstract

The study of the stability of concentrated oil-in-water emulsions is imperative to provide a scientific approach for an important problem in the beverage industry, contributing to abolish the empiricism still present nowadays. The use of these emulsions would directly imply a reduction of transportation costs between production and the sales points, where dilution takes place. The goal of this research was to evaluate the influence of the main components of a lemon emulsion on its stability, aiming to maximize the concentration of oil in the beverage and to correlate its physicochemical characteristics to product stability, allowing an increase of shelf life of the final product. For this purpose, analyses of surface and interface tension, electrokinetic potential, particle size and rheological properties of the emulsions were conducted. A 2(4-1) fractional factorial design was performed with the following variables: lemon oil/water ratio (30% to 50%), starch and Arabic gum concentrations (0% to 30%) and dioctyl sodium sulfosuccinate (0 mg/L to 100 mg/L), including an evaluation of the responses at the central conditions of each variable. Sequentially, a full design was prepared to evaluate the two most influential variables ob...Continue Reading

References

Apr 10, 2004·Advances in Colloid and Interface Science·Tharwat Tadros
Oct 19, 2007·Critical Reviews in Food Science and Nutrition·David Julian McClements
Dec 12, 2007·Cytopathology : Official Journal of the British Society for Clinical Cytology·M B MosunjacT Tadros
May 23, 2008·International Journal of Cosmetic Science·A Al-Bawab, S E Friberg
Jul 31, 2014·International Journal of Cardiology·Mi-Sun LeeDavid C Christiani

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BETA
Dynamic Light Scattering

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StatSoft

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