Influence of homogenization cycle on the thermal and storage stability of kenaf seed oil (KSO) emulsion

• Published in: Journal of food measurement & characterization Vol. 15; no. 4; pp. 3307 - 3313
• Main Authors: Goh, Kok Ming, Hong, Xin Yi, Nyam, Kar Lin
• Format: Journal Article
• Language: English
• Published: New York Springer US 01.08.2021; Springer Nature B.V
• Subjects: Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Droplets; Emulsions; Engineering; Flocculation; Food Science; Homogenization; Kenaf; Nanoemulsions; Oils & fats; Oilseeds; Original Paper; Oxidation; Polydispersity; Pressure; Shelf life; Storage; Storage stability; Zeta potential; Homogenization; Kenaf seed oil; Storage stability; High-pressure homogenization; Nanoemulsion
• ISSN: 2193-4126; 2193-4134
• DOI: 10.1007/s11694-021-00910-0

The effects of homogenization cycles on the kenaf seed oil (KSO) emulsion stability was checked in this study. KSO nanoemulsions were prepared using a high-pressure homogenizer at 1, 3, and 5 cycles. Results showed that higher homogenization cycles provided the samples with a significant ( p  ≤  0.05 ) smaller size of KSO droplets, but slightly disturbed the polydispersity index (PDI) and reduced ( p  ≤  0.05 ) the zeta potential. All samples were within nano size (78.05—111.5 nm) and one high-pressure homogenization cycle treatment was chosen to proceed to the storage study. Over 28 days of storage at 4 and 30 °C, results showed that KSO nanoemulsion degradation was gradual in terms of increasing oxidation, droplet size, and PDI. There was no creaming and minimal flocculation until 21 days storage. The 30 °C storage maintained KSO emulsion at smaller droplet sizes, with minimal flocculation which was due to narrower PDI and higher zeta potential. Briefly, one cycle of high-pressure homogenization was sufficient to produce a stable KSO nanoemulsion, which was in small droplets, and physically stable during 28 days storage at 30 °C.