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Particle size distribution and homogenisation efficiency in high‐pressure homogenisation of wheat germ oil‐water system.

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Title: Particle size distribution and homogenisation efficiency in high‐pressure homogenisation of wheat germ oil‐water system.
Authors: Lai, Quoc Dat1,2 (AUTHOR) lqdat@hcmut.edu.vn, Huynh, Thi Thuy Loan1,2,3 (AUTHOR), Doan, Ngoc Thuc Trinh1,2 (AUTHOR), Nguyen, Hoang Dung1,2 (AUTHOR)
Source: International Journal of Food Science & Technology. Jul2022, Vol. 57 Issue 7, p4337-4346. 10p.
Subjects: Wheat germ, Vegetable oils, Lecithin
Abstract: Summary: Wheat germ oil (WGO) is well‐known as a good source of vegetable oil due to its nutrients and health benefits. Emulsification is a process that improves the incorporation of oil into food. High‐pressure homogenisation (HPH) is a nonthermal and soft technique with enormous potential in oil‐in‐water emulsification. This paper focussed on the application of HPH for emulsification of WGO‐in‐water system. Influences of homogenisation pressure (100–300 bar), oil fraction (10–20% v/v) and lecithin adding (0–0.2% w/v of content) on the homogenisation were evaluated based on distribution of particles diameter and homogenisation efficiency. The increase in operating pressure and lecithin ratio decreased the particle size and increased the emulsion stability, and vice versa for oil fraction. The findings imply that the investigated factors significantly influenced particle size and emulsion system stability. The regression model between mean particle diameter and technical conditions of emulsion was established. With HPH treatment conditions of 300 bar operating pressure, 10% (v/v) oil fraction and 0.2% (w/v) lecithin created an emulsion system with a mean particle size of 3.32 µm, more than 50% of the volume of particles smaller than 1.5 µm of diameter and the homogenisation efficiency of 98.61%. HPH exhibits high efficiency and potential in WGO‐in‐water emulsification application. [ABSTRACT FROM AUTHOR]
Copyright of International Journal of Food Science & Technology is the property of Oxford University Press / USA and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Database: Engineering Source
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DbLabel: Engineering Source
An: 157755740
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  Label: Title
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  Data: Particle size distribution and homogenisation efficiency in high‐pressure homogenisation of wheat germ oil‐water system.
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  Data: <searchLink fieldCode="AR" term="%22Lai%2C+Quoc+Dat%22">Lai, Quoc Dat</searchLink><relatesTo>1,2</relatesTo> (AUTHOR)<i> lqdat@hcmut.edu.vn</i><br /><searchLink fieldCode="AR" term="%22Huynh%2C+Thi+Thuy+Loan%22">Huynh, Thi Thuy Loan</searchLink><relatesTo>1,2,3</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Doan%2C+Ngoc+Thuc+Trinh%22">Doan, Ngoc Thuc Trinh</searchLink><relatesTo>1,2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Nguyen%2C+Hoang+Dung%22">Nguyen, Hoang Dung</searchLink><relatesTo>1,2</relatesTo> (AUTHOR)
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  Data: <searchLink fieldCode="JN" term="%22International+Journal+of+Food+Science+%26+Technology%22">International Journal of Food Science & Technology</searchLink>. Jul2022, Vol. 57 Issue 7, p4337-4346. 10p.
– Name: Subject
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  Data: <searchLink fieldCode="DE" term="%22Wheat+germ%22">Wheat germ</searchLink><br /><searchLink fieldCode="DE" term="%22Vegetable+oils%22">Vegetable oils</searchLink><br /><searchLink fieldCode="DE" term="%22Lecithin%22">Lecithin</searchLink>
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: Summary: Wheat germ oil (WGO) is well‐known as a good source of vegetable oil due to its nutrients and health benefits. Emulsification is a process that improves the incorporation of oil into food. High‐pressure homogenisation (HPH) is a nonthermal and soft technique with enormous potential in oil‐in‐water emulsification. This paper focussed on the application of HPH for emulsification of WGO‐in‐water system. Influences of homogenisation pressure (100–300 bar), oil fraction (10–20% v/v) and lecithin adding (0–0.2% w/v of content) on the homogenisation were evaluated based on distribution of particles diameter and homogenisation efficiency. The increase in operating pressure and lecithin ratio decreased the particle size and increased the emulsion stability, and vice versa for oil fraction. The findings imply that the investigated factors significantly influenced particle size and emulsion system stability. The regression model between mean particle diameter and technical conditions of emulsion was established. With HPH treatment conditions of 300 bar operating pressure, 10% (v/v) oil fraction and 0.2% (w/v) lecithin created an emulsion system with a mean particle size of 3.32 µm, more than 50% of the volume of particles smaller than 1.5 µm of diameter and the homogenisation efficiency of 98.61%. HPH exhibits high efficiency and potential in WGO‐in‐water emulsification application. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>Copyright of International Journal of Food Science & Technology is the property of Oxford University Press / USA and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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    Identifiers:
      – Type: doi
        Value: 10.1111/ijfs.15760
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      – Code: eng
        Text: English
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        PageCount: 10
        StartPage: 4337
    Subjects:
      – SubjectFull: Wheat germ
        Type: general
      – SubjectFull: Vegetable oils
        Type: general
      – SubjectFull: Lecithin
        Type: general
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      – TitleFull: Particle size distribution and homogenisation efficiency in high‐pressure homogenisation of wheat germ oil‐water system.
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            NameFull: Lai, Quoc Dat
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            NameFull: Huynh, Thi Thuy Loan
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            NameFull: Doan, Ngoc Thuc Trinh
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            NameFull: Nguyen, Hoang Dung
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          Dates:
            – D: 01
              M: 07
              Text: Jul2022
              Type: published
              Y: 2022
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              Value: 57
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            – TitleFull: International Journal of Food Science & Technology
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