Impact of storage temperature on the physicochemical properties and stability of oil-in-water emulsions under subzero isochoric cooling and conventional isobaric freezing
Sumeyye Atci , Cristina Bilbao-Sainz , Valerie S. McGraw , Tina Williams , Delilah Wood , Tara McHugh , Boris Rubinsky
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Abstract
This study examined the impact of subzero isochoric cooling (ICC) on the stability and physicochemical properties of oil-in-water (o/w) emulsions with 10 % and 20 % oil content during storage. Emulsions were treated with ICC (−18 °C/170 MPa) or conventional isobaric freezing (IBF; −18 °C/0.1 MPa) for 7 days and then stored at 4 °C and 22 °C. Untreated control emulsions were also stored for comparison. Microbiological quality (total aerobic microorganisms, yeast, mold), droplet size, viscosity, zeta potential, microstructure, color, and stability were evaluated.
ICC-treated emulsions remained free of detectable microorganisms for up to 12 weeks at 4 °C, regardless of oil content. At 22 °C, microbial levels were undetectable for 12 weeks in 10 % oil emulsions and 4 weeks in 20 % emulsions. In contrast, microbial counts in control and IBF emulsions exceeded 8 log CFU/mL after just 2–4 weeks of storage. IBF also led to increased droplet size, viscosity, and yellowness, indicating emulsion instability during freeze-thaw cycles.
ICC-treated emulsions exhibited stable physicochemical properties throughout storage, with minimal changes in droplet size, viscosity, and color. These findings highlight ICC's potential to enhance the shelf-life, safety, and quality of emulsified food products, outperforming conventional freezing methods. Overall, ICC at −18 °C/170 MPa offers a promising alternative to traditional freezing, especially for o/w emulsions. Emulsions with 10 % oil remained stable for up to 12 weeks at both storage temperatures, while 20 % oil emulsions maintained stability for 12 weeks at 4 °C and 4 weeks at 22 °C.
期刊介绍:
Innovative Food Science and Emerging Technologies (IFSET) aims to provide the highest quality original contributions and few, mainly upon invitation, reviews on and highly innovative developments in food science and emerging food process technologies. The significance of the results either for the science community or for industrial R&D groups must be specified. Papers submitted must be of highest scientific quality and only those advancing current scientific knowledge and understanding or with technical relevance will be considered.