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http://dx.doi.org/10.14478/ace.2021.1067

Emulsification and Stability of Wheat Germ Oil in Water Emulsions: Optimization using CCD-RSM  

Hong, Seheum (Department of Polymer Science and Engineering, Dankook University)
Jang, Hyun Sik (Department of Chemical Engineering, Dankook University)
Lee, Seung Bum (Department of Chemical Engineering, Dankook University)
Publication Information
Applied Chemistry for Engineering / v.32, no.5, 2021 , pp. 562-568 More about this Journal
Abstract
An O/W (oil in water) emulsion, wheat germ oil raw material, was produced by using natural wheat germ oil and composite sugar-ester. The effects of variables such as the hydrophile-lipophile balance (HLB) value, added emulsifier amount, and emulsification time on the average particle size, emulsification viscosity and ESI of O/W wheat germ oil emulsion were investigated. The parameters of the emulsification process produced by the central composite design model of the response surface methodology (CCD-RSM), which is a reaction surface analysis method, were simulated and optimized. The optimum process conditions obtained from this paper for the production of O/W wheat germ oil emulsion were 8.4, 6.4 wt%, 25.4 min for the HLB value, amount of emulsifier, and emulsion time, respectively. The predicted reaction values by CCD-RSM model under the optimum conditions were 206 nm, 8125 cP, and 98.2% for mean droplet size (MDS), viscosity, and ESI, respectively, based on the emulsion after 7 days. The MDS, viscosity and ESI of the emulsion obtained from actual experiments were 209 nm, 7974 cP and 98.7%, respectively. Therefore, it was possible to design an optimization process for evaluating the stability of the emulsion of wheat germ oil raw material by CCD-RSM.
Keywords
Wheat germ oil; Sugar ester; O/W emulsion; Emulsion stability; CCD-RSM;
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