Fabrication, characterization and stability of oil in water nano-emulsions produced by apricot gum-pectin complexes.

In this study, the effects of apricot gum-apple pectin (AG/pectin) complex as an emulsifier and stabilizer on the sunflower oil in water nano-emulsion parameters including droplet size, zeta-potential, and the creaming index was investigated. The first independent variables were AG concentration in AG/pectin complex. Applying a 21.4 (w/w) ratio of AG/pectin resulted in nano-emulsions with the highest creaming stability, and most stable droplet size and zeta-potential during 10days storage. Then, droplet size, zeta-potential, and stability of this emulsion (21.4 (w/w) ratio) were further investigated under environmental and process stresses including thermal processing, sonication, and pH changes. Emulsions with smaller droplet sizes, higher zeta-potentials, and higher creaming stability were obtained by applying sonication treatment. A 10min ultrasound treatment with the amplitude of 25% was proposed as the optimum conditions for ultra-sonication. Also, emulsions prepared by AG/pectin ratio of 21.4 (w/w) showed best stability at 60°C and pH of 2.

Effect of ultrasonication, pH and heating on stability of apricot gum-lactoglobuline two layer nanoemulsions.

The objectives of this study were to evaluate the effect of apricot gum-lactoglobuline (AG/LgC) ratio, thermal treatment, sonication with different times and amplitudes and pH, on double layer sunflower oil in water emulsion stability. The emulsion stability was determined by the evaluation of emulsion performance indices including particle size, zeta potential, creaming and emulsion volume stability during 10 days of storage. Applying AG and LgC with the ratio of 12.5:1 AG:LgC, in order to obtain double layer oil in water emulsion, could result in a completely stable nano-emulsions during 10 days storage in room temperature. The ultrasound treatment significantly increased the emulsion stability. A 10min ultrasound treatment with the amplitude of 25% was the optimum conditions for ultra-sonication. The best temperature for thermal treatment and the best pH, in order to improve the emulsion's stability, was 50°C and 3, respectively.