Journals Information
Food Science and Technology Vol. 5(5), pp. 97 - 105
DOI: 10.13189/fst.2017.050501
Reprint (PDF) (720Kb)
Stabilizing O/W Emulsions by Soy Protein Concentrate + Maltodextrin and Optimizing the Process by Using Response Surface Methodology
Azadeh Salimi 1,*, Yahya Maghsoudlou 2, Seyyed Mahdi Jafari 2, Alireza Sadeghi Mahounak 2, Mahdi Kashani nejad 2, Aman Mohammad Ziaiifar 2
1 Veterinary Department, Semanan University, Semann, Iran
2 Food Science and Technology Department, Agricultural Sciences and National Resources University of Gorgan, Gorgan, Iran
ABSTRACT
Stability is one of the key quality parameters of emulsion systems, which goes a long way in predicting the shelf life of emulsion products. In this study, the effect of emulsifier (soy protein concentrate (SPC) + maltodextrin (MDX)), dispersed phase (lycopene in oil solution) and homogenizer speed on emulsion stability were investigated and optimized using response surface methodology (RSM). Independent variables were lycopene content (10-20%, w/w), SPC+ MDX as emulsifier and surfactant (30-40%, w/w) and the homogenizer speed (14000-18000 rpm). Responses were droplet size, viscosity and creaming index as stability indicators of the emulsions. According to RSM analysis and models, optimized variables showed a good fit to quadratic equations for droplet size and viscosity with correlation coefficients (R2) of 0.9571 and 0.9826, respectively. After model simplification with backward stepwise solution, the R2 values for droplet size and viscosity decreased slightly to 0.9504 and 0.9826, respectively. Creaming values were fitted properly with linear model, and R2 was 0.8030. Graphical optimization methods were adapted for preparing the best lycopene emulsifying conditions and were predicted to be: homogenizer speed of 18000 rpm; lycopene content of 20% w/w, and SPC+MDX concentration of 36.95% w/w.
KEYWORDS
Emulsion, Soy Protein Concentrate, Maltodextrin, Optimization, Response Surface Methodology
Cite This Paper in IEEE or APA Citation Styles
(a). IEEE Format:
[1] Azadeh Salimi , Yahya Maghsoudlou , Seyyed Mahdi Jafari , Alireza Sadeghi Mahounak , Mahdi Kashani nejad , Aman Mohammad Ziaiifar , "Stabilizing O/W Emulsions by Soy Protein Concentrate + Maltodextrin and Optimizing the Process by Using Response Surface Methodology," Food Science and Technology, Vol. 5, No. 5, pp. 97 - 105, 2017. DOI: 10.13189/fst.2017.050501.
(b). APA Format:
Azadeh Salimi , Yahya Maghsoudlou , Seyyed Mahdi Jafari , Alireza Sadeghi Mahounak , Mahdi Kashani nejad , Aman Mohammad Ziaiifar (2017). Stabilizing O/W Emulsions by Soy Protein Concentrate + Maltodextrin and Optimizing the Process by Using Response Surface Methodology. Food Science and Technology, 5(5), 97 - 105. DOI: 10.13189/fst.2017.050501.