Investigating the Effects of Various Surfactants on the Emulsion and Powder of Hazelnut Oil

• Published in: Food and bioprocess technology Vol. 16; no. 8; pp. 1716 - 1727
• Main Authors: Cevik, Kutlu, Horzum, Mehmet, Alasalvar, Hamza, Yalcin, Hasan, Dogan, Mahmut
• Format: Journal Article
• Language: English
• Published: New York Springer US 01.08.2023; Springer Nature B.V
• Subjects: Agriculture; Autumn; Biotechnology; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Diacetyl; Diglycerides; Efficiency; Emulsions; Encapsulation; Esters; Fatty acids; Food Science; Freeze drying; Glycerol; Hazelnut oil; Hazelnuts; Lecithin; Oil; Oils & fats; Oxidation; Physicochemical properties; Polyglycerols; Powder; Rheological properties; Sodium; Surfactants; Tartaric acid; Whey protein; Zeta potential; Viscosity; Encapsulation; Oxidation; Surfactant; Freeze-drying
• ISSN: 1935-5130; 1935-5149
• DOI: 10.1007/s11947-023-03031-2

This study investigated the effect of surfactant types on the properties of hazelnut oil emulsion and hazelnut oil powder using Tween-20, lecithin, diacetyl tartaric acid ester of mono- and diglycerides, sodium stearoyl-2-lactylate, polyglycerol esters of fatty acids, and glycerol monostearate. The emulsions were prepared with hazelnut oil and whey protein concentrate with or without surfactants. The effect of the surfactants on the emulsions was evaluated in terms of physicochemical properties, emulsion activity index, creaming index, zeta potential, and rheological properties. Results showed that the emulsion activity index and the viscosity (consistency coefficient) of the emulsions containing a surfactant significantly increased compared to the control emulsion. Besides, the emulsions were freeze-dried to produce hazelnut oil powder. Encapsulation yield, surface oil, encapsulation efficiency, physicochemical properties, and oxidation stability of the freeze-dried hazelnut oil powders were tested. The encapsulation efficiency of the capsules with diacetyl tartaric acid ester of mono- and diglycerides, sodium stearoyl-2-lactylate, polyglycerol esters of fatty acids, and glycerol monostearate as surfactants was significantly increased compared to the control capsule. The addition of a surfactant positively affected the encapsulation efficiency. Besides, the oxidation stability of the capsules with sodium stearoyl-2-lactylate and glycerol monostearate was statistically better than the other capsules. Among all surfactants, it is determined that sodium stearoyl-2-lactylate and glycerol monostearate in terms of both efficiency and oxidation stability were more suitable in capsule formation.