Open AccessImpact of ultrasound processing parameters on physical characteristics of lycopene emulsion
Author(s) -
Saba Belgheisi,
Ali Motamedzadegan,
Jafar Mohammadzadeh Milani,
Ladan Rashidi,
Ali Rafe
Publication year - 2020
Publication title -
journal of food science and technology/journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.656
H-Index - 68
eISSN - 0975-8402
pISSN - 0022-1155
DOI - 10.1007/s13197-020-04557-5
Subject(s) - emulsion , lycopene , particle size , ultrasound , dispersity , materials science , surface tension , viscosity , rheology , turbidity , chromatography , chemical engineering , chemistry , analytical chemistry (journal) , composite material , thermodynamics , food science , polymer chemistry , carotenoid , organic chemistry , physics , oceanography , acoustics , engineering , geology
Using ultrasound technology for obtaining O/W lycopene emulsions needs analyzing the parameters for the enhanced application. To this end, O/W lycopene emulsions (30:70) were processed using ultrasound with powers of 240 W and 360 W in 5, 10, and 15 min. Afterward, the poly dispersity index, droplet size, ζ-potential, turbidity, phase separation, lycopene concentration, rheological behavior, surface tension, and morphology of emulsions was investigated. The experimental results showed good emulsifying characteristics with respect to droplet size and ζ-potential. If the mean values of the droplet size were significantly reduced and the ζ-potential increased. The ultrasound application had a significant impact on emulsion stability with no phase separation and significantly high lycopene retention. Ultrasound reduced the apparent viscosity by reducing the particle size due to the energy supplied to the system. The final emulsion that was treated at 360 W, and 2160 J/cm 3 in 10 min, presented enhanced technological properties appropriate for food products.