The Impact of Homogenization Techniques and Conditions on Water-In-Oil Emulsions for Casein Hydrolysate-Loaded Double Emulsions: A Comparative Study

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dc.authoridAydemir, Levent Yurdaer/0000-0003-0372-1172
dc.authoridErbay, Zafer/0000-0003-3125-6466
dc.contributor.authorSalum, Pelin
dc.contributor.authorUlubas, Cagla
dc.contributor.authorGueven, Onur
dc.contributor.authorCam, Mustafa
dc.contributor.authorAydemir, Levent Yurdaer
dc.contributor.authorErbay, Zafer
dc.date.accessioned2025-01-06T17:37:31Z
dc.date.available2025-01-06T17:37:31Z
dc.date.issued2024
dc.description.abstractThis study aims to evaluate homogenization techniques and conditions for producing stable, small droplet-size water-in-oil (W/O) emulsions intended for incorporation into casein hydrolysate-loaded double emulsions. Three commonly used homogenization methods; rotor-stator, ultrasonic, and high-pressure homogenization were individually optimized utilizing response surface methodology. Instances of over-processing were observed, particularly with the rotor-stator and ultrasonic homogenizers under specific conditions. Nevertheless, optimal conditions were identified for each technique: 530 s at 17,800 rpm agitation speed for the rotor-stator homogenizer, 139 s at 39% amplitude for the ultrasonic homogenizer, and 520 s at 1475 bar for the high-pressure homogenizer. Subsequently, the W/O emulsions produced under optimal conditions and their respective W1/O/W2 double emulsions were compared. The rotor-stator and high-pressure homogenized W/O emulsions exhibited comparable narrow droplet-size distributions, as indicated by similar Span values. However, high-pressure homogenization failed to sufficiently minimize droplet size. Ultrasonic homogenization resulted in droplets at the 1-mu m scale but yielded more polydisperse droplet-size distribution. According to TOPSIS analysis, an emulsion with a viscosity of 93.1 cP (centiPoise), a stability index of 93.8%, a D(90) of 0.67 mu m (0th day), and a D(90) of 0.75 mu m (30th day) produced using a rotor-stator was selected. Additionally, double emulsions containing primary emulsions prepared with the rotor-stator method demonstrated higher viscosity, narrower droplet-size distribution, and lower creaming compared to other samples. This investigation sheds light on the influence of homogenization techniques on emulsion properties, providing valuable insights for optimizing double emulsion formulations. This study optimizes homogenization techniques for water-in-oil (W/O) emulsions in double emulsions. Rotor-stator, ultrasonic, and high-pressure homogenization methods were optimized based on emulsions' viscosity, stability, and droplet size in both W/O and double emulsions. This research offers insights for refining double emulsion formulations by considering the impact of homogenization techniques on emulsion properties.image
dc.description.sponsorshipTrkiye Bilimsel ve Teknolojik Arascedil;timath;rma Kurumu [120O763]; Scientific and Technological Research Council of Turkey (TUBITAK)
dc.description.sponsorshipThis work was supported by The Scientific and Technological Research Council of Turkey (TUBITAK) [project no: 120O763]. The authors would like to thank Palsgaard and Croda for providing emulsifiers.
dc.identifier.doi10.1002/fsn3.4525
dc.identifier.endpage9599
dc.identifier.issn2048-7177
dc.identifier.issue11
dc.identifier.pmid39619972
dc.identifier.scopus2-s2.0-85206835402
dc.identifier.scopusqualityQ1
dc.identifier.startpage9585
dc.identifier.urihttps://doi.org/10.1002/fsn3.4525
dc.identifier.urihttps://hdl.handle.net/20.500.14669/2253
dc.identifier.volume12
dc.identifier.wosWOS:001334819400001
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofFood Science & Nutrition
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241211
dc.subjectdouble emulsion
dc.subjecthigh-pressure
dc.subjecthomogenization
dc.subjectrotor-stator
dc.subjectultrasound
dc.subjectwater-in-oil emulsion
dc.titleThe Impact of Homogenization Techniques and Conditions on Water-In-Oil Emulsions for Casein Hydrolysate-Loaded Double Emulsions: A Comparative Study
dc.typeArticle

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