Oil-in-water emulsions prepared using vegetable oils and buttermilk as emulsifier: Unveiling the impact of high-pressure homogenization valve design on emulsion physical and oxidative stability

IF 6.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies Pub Date : 2026-03-01 Epub Date: 2025-12-05 DOI:10.1016/j.ifset.2025.104410

Libni Turitich , Essam Hebishy , Daniel Maspoch , Victoria Ferragut , Mary Cano-Sarabia , Antonio J. Trujillo

{"title":"Oil-in-water emulsions prepared using vegetable oils and buttermilk as emulsifier: Unveiling the impact of high-pressure homogenization valve design on emulsion physical and oxidative stability","authors":"Libni Turitich , Essam Hebishy , Daniel Maspoch , Victoria Ferragut , Mary Cano-Sarabia , Antonio J. Trujillo","doi":"10.1016/j.ifset.2025.104410","DOIUrl":null,"url":null,"abstract":"<div><div>This study investigated the influence of homogenization valve design and formulation parameters on the stability of oil-in-water emulsions produced with chia and sunflower oils (1:1) and buttermilk (BM) as the emulsifier. Three high-pressure homogenization techniques—microfluidization (MF), ultra-high-pressure homogenization (UHPH), and conventional homogenization (CH)—were compared at 100 MPa using buttermilk (5 and 7 %, <em>w</em>/<em>v</em>) and oil concentrations (10 and 20 % <em>v</em>/v). MF produced the most stable and uniform emulsions, characterized by the smallest droplet size and narrowest distribution, attributed to the effective control of droplet breakup in the homogenization chamber. UHPH produced fine but larger, less uniform droplets, reducing stability and increasing lipid oxidative susceptibility in the emulsions. This effect was attributed to intense shear forces and temperature rise at the UHPH valve outlet, which disrupted interfacial protein, causing partial denaturation and emulsion instability. CH emulsions, despite their larger droplet size, showed long-term physical stability due to droplet packing and surface charge density, which increased electrostatic repulsion but were the least oxidatively stable. Emulsion composition (BM and oil concentration) also played a critical role. In MF emulsions, higher BM concentration enhanced stability under low shear, whereas in UHPH systems, excess BM promoted protein aggregation under high shear. Increasing oil concentration (20 %) generally enhanced oxidative stability, attributed to viscosity effects and closer droplet packing that limited oxygen diffusion. Overall, the results highlight that both the homogenization technique and formulation composition must be optimized to balance physical and oxidative stability in chia/sunflower-BM emulsions, underscoring its potential for emulsion-based product development.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"108 ","pages":"Article 104410"},"PeriodicalIF":6.9000,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Innovative Food Science & Emerging Technologies","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S1466856425004941","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2025/12/5 0:00:00","PubModel":"Epub","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

This study investigated the influence of homogenization valve design and formulation parameters on the stability of oil-in-water emulsions produced with chia and sunflower oils (1:1) and buttermilk (BM) as the emulsifier. Three high-pressure homogenization techniques—microfluidization (MF), ultra-high-pressure homogenization (UHPH), and conventional homogenization (CH)—were compared at 100 MPa using buttermilk (5 and 7 %, w/v) and oil concentrations (10 and 20 % v/v). MF produced the most stable and uniform emulsions, characterized by the smallest droplet size and narrowest distribution, attributed to the effective control of droplet breakup in the homogenization chamber. UHPH produced fine but larger, less uniform droplets, reducing stability and increasing lipid oxidative susceptibility in the emulsions. This effect was attributed to intense shear forces and temperature rise at the UHPH valve outlet, which disrupted interfacial protein, causing partial denaturation and emulsion instability. CH emulsions, despite their larger droplet size, showed long-term physical stability due to droplet packing and surface charge density, which increased electrostatic repulsion but were the least oxidatively stable. Emulsion composition (BM and oil concentration) also played a critical role. In MF emulsions, higher BM concentration enhanced stability under low shear, whereas in UHPH systems, excess BM promoted protein aggregation under high shear. Increasing oil concentration (20 %) generally enhanced oxidative stability, attributed to viscosity effects and closer droplet packing that limited oxygen diffusion. Overall, the results highlight that both the homogenization technique and formulation composition must be optimized to balance physical and oxidative stability in chia/sunflower-BM emulsions, underscoring its potential for emulsion-based product development.

查看原文本刊更多论文

以植物油和酪乳为乳化剂制备水包油乳剂：揭示高压均质阀设计对乳剂物理和氧化稳定性的影响

本研究考察了均质阀设计和配方参数对以奇亚籽油和葵花籽油（1:1）和酪乳（BM）为乳化剂制备的水包油乳剂稳定性的影响。对三种高压均质技术——微流化（MF）、超高压均质（UHPH）和常规均质（CH）——在100 MPa下使用酪乳（5%和7%，w/v）和油浓度（10%和20% v/v）进行了比较。由于在均质室中有效地控制了液滴的破碎，使得MF制得的乳剂最稳定均匀，具有液滴尺寸最小、分布最窄的特点。超高压产生细小但较大、不均匀的液滴，降低了乳剂的稳定性，增加了脂质氧化敏感性。这种影响是由于UHPH阀出口处强烈的剪切力和温度升高，破坏了界面蛋白，导致部分变性和乳液不稳定。CH乳液虽然液滴尺寸较大，但由于液滴填料和表面电荷密度的影响，其具有长期的物理稳定性，这增加了静电斥力，但其氧化稳定性最差。乳化液组成（BM和油浓度）也起着关键作用。在MF乳剂中，较高的BM浓度增强了低剪切下的稳定性，而在UHPH体系中，过量的BM促进了高剪切下的蛋白质聚集。增加油浓度（20%）通常会增强氧化稳定性，这是由于粘度效应和更紧密的液滴堆积，限制了氧气的扩散。总之，结果表明，均质技术和配方组成必须优化，以平衡奇亚籽/向日葵- bm乳剂的物理和氧化稳定性，强调其在乳化产品开发中的潜力。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Innovative Food Science & Emerging Technologies 工程技术-食品科技

CiteScore

12.00

自引率

6.10%

发文量

259

审稿时长

25 days

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.