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Influence of homogenization cycle on the thermal and storage stability of kenaf seed oil (KSO) emulsion

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Abstract

The effects of homogenization cycles on the kenaf seed oil (KSO) emulsion stability was checked in this study. KSO nanoemulsions were prepared using a high-pressure homogenizer at 1, 3, and 5 cycles. Results showed that higher homogenization cycles provided the samples with a significant (p ≤ 0.05) smaller size of KSO droplets, but slightly disturbed the polydispersity index (PDI) and reduced (p ≤ 0.05) the zeta potential. All samples were within nano size (78.05—111.5 nm) and one high-pressure homogenization cycle treatment was chosen to proceed to the storage study. Over 28 days of storage at 4 and 30 °C, results showed that KSO nanoemulsion degradation was gradual in terms of increasing oxidation, droplet size, and PDI. There was no creaming and minimal flocculation until 21 days storage. The 30 °C storage maintained KSO emulsion at smaller droplet sizes, with minimal flocculation which was due to narrower PDI and higher zeta potential. Briefly, one cycle of high-pressure homogenization was sufficient to produce a stable KSO nanoemulsion, which was in small droplets, and physically stable during 28 days storage at 30 °C.

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Acknowledgements

The first author acknowledges the assistance from the second author during the data collection.

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Authors and Affiliations

  1. Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, 56000, Kuala Lumpur, Malaysia

    Kok Ming Goh, Xin Yi Hong & Kar Lin Nyam

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  1. Kok Ming Goh
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  2. Xin Yi Hong
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  3. Kar Lin Nyam
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Correspondence to Kar Lin Nyam.

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Goh, K.M., Hong, X.Y. & Nyam, K.L. Influence of homogenization cycle on the thermal and storage stability of kenaf seed oil (KSO) emulsion. Food Measure 15, 3307–3313 (2021). https://doi.org/10.1007/s11694-021-00910-0

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  • DOI: https://doi.org/10.1007/s11694-021-00910-0

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