Modeling phase separation and droplet size of W/O emulsions with oregano essential oil as a function of its formulation and homogenization conditions |
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Authors: | Gabriel A Cardoso-Ugarte Nelly Ramírez-Corona Aurelio López-Malo Enrique Palou María Fernanda San Martín-González |
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Institution: | 1. Chemical and Food Engineering, Universidad De Las Americas Puebla, San Andres Cholula, Mexico;2. Department of Food Science, Purdue University, Purdue, Indiana, USA |
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Abstract: | Oregano essential oil emulsions (W/O) were prepared using different emulsifiers’ blend concentrations of Tween 80/Span 20, to study their phase separation during storage and to optimize the homogenization processing parameters by minimizing the droplet size of emulsions. Phase separation followed a second-order kinetic model, and relationships between the kinetic parameters and the blend concentrations of emulsifiers were established for determining the best emulsion formulations. The instability mechanism of emulsions demonstrated to be Ostwald ripening; therefore, by means of surface response methodology, mechanical homogenization parameters (11,700?rpm for 12 minutes at 1°C) were specified in order to minimize the droplet size of emulsions (1.02?±?0.12?µm). |
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Keywords: | Emulsion phase separation kinetics oregano essential oil Ostwald ripening response surface methodology |
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