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Ultrafiltration for Homogenization of Wheat Germ Oil:Water System: Droplet Size Distribution and Stability of Emulsion

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Abstract

Wheat germ oil (WGO) in water emulsion is increasingly being used in a variety of fields due to its outstanding nutritional and health benefits. To enhance WGO composability, emulsification should be performed to allow them to dissolve more easily in food matrix or active packaging. Membrane emulsification is a promising advanced homogenization technology that has recently been developed. This research focused on application of membrane emulsification for homogenization of WGO-in-water emulsion by polyether sulfone (PESU) membrane with 0.45 µm of pore size, operating pressure from 5 to 9 bar, WGO fraction in range 10–20% w/w, and lecithin ratio in range 0–0.2% w/v were evaluated on the mean of particle diameters, distribution of particle diameter, stability of emulsion, and permeate flux. Higher operating pressure led to smaller mean particle diameters and higher homogenization efficiency and permeate flux. However, increasing the WGO fraction showed the opposite trend. Notably, increasing lecithin ratio from 0 to 0.2%, the mean particle diameters increased from 3.36 to 7.72 µm, homogenization efficiency decreased from 98.54 to 97.68%, and permeate flux decreased from 105.95 to 77.45 L h−1 m−2. The results showed the advantage of using PESU membrane in WGO-in-water homogenization, that produce emulsions with small particle size (50% of particle volume was less than 5 µm), high emulsion stability (greater than 95%), and lower emulsifier usage. Results imply premix membrane emulsification is potential to apply homogenization WGO-in-water emulsion.

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Acknowledgements

We acknowledge the support of time and facilities from Ho Chi Minh City University of Technology (HCMUT), VNU-HCM for this study.

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Authors and Affiliations

  1. Department of Food Technology, Faculty of Chemical Engineering, Ho Chi Minh City University of Technology (HCMUT), 268 Ly Thuong Kiet Street, District 10, Ho Chi Minh City, Vietnam

    Quoc Dat Lai, Thi Thuy Loan Huynh, Ngoc Thuc Trinh Doan & Hoang Dung Nguyen

  2. Vietnam National University Ho Chi Minh City, Linh Trung Ward, Thu Duc District, Ho Chi Minh City, Vietnam

    Quoc Dat Lai, Thi Thuy Loan Huynh, Ngoc Thuc Trinh Doan & Hoang Dung Nguyen

  3. Faculty of Medicine, Dong Nai Technology University, 05 Nguyen Khuyen Street, Bien Hoa, Ho Chi Minh City, Vietnam

    Thi Thuy Loan Huynh

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  1. Quoc Dat Lai
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Contributions

Q.D.L and H.D.N designed and directed the project. Q.D.L. and N.T.T.D. wrote the main manuscript text. T.T.L.H. processed the experimental data and performed the analysis. All authors reviewed the manuscript.

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Correspondence to Quoc Dat Lai.

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Lai, Q.D., Huynh, T.T.L., Doan, N.T.T. et al. Ultrafiltration for Homogenization of Wheat Germ Oil:Water System: Droplet Size Distribution and Stability of Emulsion. Food Bioprocess Technol 15, 1539–1549 (2022). https://doi.org/10.1007/s11947-022-02832-1

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