optimization of oleofoam and protein-polysaccharide ratios for enhanced physicochemical characteristics of a/o/w double emulsion: potential applications in the food industry

Preparing air-in-oil-in-water (a/o/w) double emulsion involves two key steps: oleofoam formation and dispersion of the oleofoam in an aqueous solution containing protein as an emulsifier and hydrocolloid as a thickening agent. this study aimed to investigate the effect of oleofoam level and varying concentrations of protein-polysaccharide ratios on the thermal stability, encapsulation yield and rheological properties of a/o/w double emulsion. an oleofoam was obtained using a lipophilic emulsifier (distilled monoglyceride mg) and sunflower oil at 5°c with maximum stability. two levels of oleofoam (20% and 25 wt %) were added to an aqueous solution containing different concentrations of sodium caseinate (sc) (5, 8, and 10 wt %) and kappa carrageenan (kc) (0.4 and 0.8 wt %). results indicate that oleofoam level did not significantly affect air encapsulation efficiency and particle size, while protein-polysaccharide ratios could significantly impact all properties of a/o/w double emulsion. increasing the concentration of sodium caseinate and kappa carrageenan improved thermal stability and encapsulation yield while simultaneously reducing particle size. all a/o/w emulsions exhibited shear thinning behavior among the range of shear rates studied, indicating significant potential for food applications.

optimization of oleofoam and protein-polysaccharide ratios for enhanced physicochemical characteristics of a/o/w double emulsion: potential applications in the food industry

preparing air-in-oil-in-water (a/o/w) double emulsion involves two key steps: oleofoam formation and dispersion of the oleofoam in an aqueous solution containing protein as an emulsifier and hydrocolloid as a thickening agent. this study aimed to investigate the effect of oleofoam level and varying concentrations of protein-polysaccharide ratios on the thermal stability, encapsulation yield and rheological properties of a/o/w double emulsion. an oleofoam was obtained using a lipophilic emulsifier (distilled monoglyceride mg) and sunflower oil at 5°c with maximum stability. two levels of oleofoam (20% and 25 wt %) were added to an aqueous solution containing different concentrations of sodium caseinate (sc) (5, 8, and 10 wt %) and kappa carrageenan (kc) (0.4 and 0.8 wt %). results indicate that oleofoam level did not significantly affect air encapsulation efficiency and particle size, while protein-polysaccharide ratios could significantly impact all properties of a/o/w double emulsion. increasing the concentration of sodium caseinate and kappa carrageenan improved thermal stability and encapsulation yield while simultaneously reducing particle size. all a/o/w emulsions exhibited shear thinning behavior among the range of shear rates studied, indicating significant potential for food applications.