The effects of high-intensity ultrasound and oil types on the physicochemical properties of egg white protein emulsions. (February 2023)

• Record Type: Journal Article
• Authors: Abker, Adil M.; Wang, Shurui; Chen, Shihan; Ma, Meihu; Fu, Xing
• Is Part Of: Journal of food engineering. Volume 339(2023)
• Publication Date: 2023-02
• Subjects: High intensity ultrasound -- Egg white protein -- Emulsion -- Rheology -- Microstructure; Food industry and trade -- Periodicals; Food -- Analysis -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Analyse -- Périodiques; Aliments -- Recherche -- Périodiques; 664.005
• DOI: 10.1016/j.jfoodeng.2022.111276
• Languages: English
• ISSNs: 0260-8774

Abstract

Abstract: This study aimed to evaluate the impact of high-intensity ultrasound (HIUS) and types of oil on the emulsion of egg white proteins (EWPs). Dispersions (2%, w/v) of (EWPs) with (corn, sunflower, and soybean) oils were homogenized and then sonicated at 320 -watts for 4, 12 and 20 min. Emulsions were described by microscopy, ζ-potential, particle size, rheology, viscosity, and interfacial tension. The results showed that extending the time of sonication considerably reduced particle size and interfacial tensions in emulsions. Additionally, increasing the sonication period reduced the viscosity and increased the elasticity of EWP emulsions. Moreover, results indicated sunflower oil had better emulsion stability than all oils. Ultrasound improved the microstructural of EWP emulsions. The droplet sizes of emulsions increased after heat treatment. Meanwhile, after 4 min of sonication, emulsions produced showed better stability against ionic strengths. The results confirmed that HIUS showed promising stabilized EWPs emulsions with different oils. Highlights: The results confirm the use of HIUS to improve the properties of EWP emulsions. Sunflower oil had better emulsion stability among the three types of oil. HIUS decreased particle size, zeta potential, surface tension, and creaming index. HIUS increased emulsion rheology and decreased emulsion viscosity of EWP. Decreased particle size gives a more uniform microstructure of emulsion.