Influence of pumpkin seed oil in continuous phase on droplet size and stability of water-in-oil emulsions
2011
Nikolovski, B.G., Faculty of Technology, Novi Sad (Serbia) | Ilić, J.D., Faculty of Technology, Novi Sad (Serbia) | Sovilj, M.N., Faculty of Technology, Novi Sad (Serbia) | Nikolić, M.P., Faculty of Technology, Novi Sad (Serbia) | Milanović, J. L., Faculty of Technology, Novi Sad (Serbia)
The aim of this work was to contribute to the optimized production of water-in-oil emulsions with pumpkin seed oil in the oil phase using a high-speed homogenizer. Pumpkin seed oil is a valuable natural source of essential fatty acids and biologically active micronutrients that contribute to its nutritive value and medical uses, and reduce interfacial tension between water and the oil phases. Therefore, pumpkin seed oil can be considered as a prosperous oil phase whose use can possibly decrease the amount of some emulsifier that is normally involved in every emulsification process. A central composite rotatable experimental design was implemented to analyze the impact of the contents of polyglycerol polyricinoleate and pumpkin seed oil in the continuous phase, as well as water phase content in the emulsion on droplet size distribution and the response surface methodology was used to obtain optimal conditions for water-in-oil emulsion preparation. Mean size diameter of water droplets was in a range from 400 to 850 nm, with mean peak width of 100 to 220 nm, respectively. The influence of all three investigated factors on the emulsification was determined. Additionally, the emulsions prepared with pumpkin seed oil showed a higher stability during the storage time compared to the emulsions with sunflower oil.
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