Emulsion Stability and Rheological Properties of Emulsions Prepared with Ozonized Hazelnut Oil

Year 2024, , 104 - 114, 04.09.2024

Hicran Uzun Karka , Esra İbanoğlu

https://doi.org/10.24323/akademik-gida.1542583

Abstract

In this study, physical and rheological characteristics of the emulsion stabilized with whey protein isolate (WPI) at a concentration of 0.25% (w/w) and containing ozone applicated hazelnut oil (OHO) were studied. The hazelnut oil was subjected to ozone gas exposure for durations of 1, 5, 30, 60, 180, and 360 min. The emulsions made with both control (HO) and OHO were analysed to assess emulsion properties. It was observed that as the duration of ozone application increased, the emulsion activity index (EAI) experienced a decrease. Specifically, ozone applications of 30, 60, and 180 min significantly reduced emulsion stability index (ESI). The creaming ratio of emulsions formulated with OHO for durations of 1, 5, 30, 60, and 180 min were found to be 23%, 20%, 18%, 16%, and 44%, respectively. Optical microscopy revealed that significant flocculated droplet formed in emulsions including OHO. The longer time the ozone application resulted that the emulsions exhibited more solid-like behaviour. Furthermore, differential scanning calorimeter (DSC) was utilized to assess the changes in the melting and cooling profiles of hazelnut oil after being applicated with ozone. An increase in ozone application duration led to the melting peaks broadening and shifting towards lower temperatures. Also, ozone application caused that the sharp exothermic crystallization shifted towards lower temperatures and become broader and less pronounced as the duration of the application increased.

Keywords

Ozone, hazelnut oil, and emulsion stability, rheology, differential scanning calorimeter (DSC)

Ozonlanmış Fındık Yağı ile Hazırlanan Emülsiyonların Emülsiyon Kararlılığı ve Reolojik Özellikleri

Abstract

Bu çalışmada, %0,25 (w/w) konsantrasyonda peynir altı suyu protein izolatı (WPI) ile stabilize edilen ve ozon uygulanmış fındık yağı (OHO) içeren emülsiyonun fiziksel ve reolojik özellikleri incelenmiştir. Fındık yağı, 1, 5, 30, 60, 180 ve 360 dakikalık sürelerle ozon gazına maruz bırakılmıştır. Hem kontrol (HO) hem de OHO ile yapılan emülsiyonlar, emülsiyon özelliklerini değerlendirmek için analiz edilmiştir. Ozon uygulama süresi arttıkça emülsiyon aktivite indeksinin (EAI) azaldığı görülmüştür. Özellikle 30, 60 ve 180 dakikalık ozon uygulamaları emülsiyon stabilite indeksini (ESI) önemli ölçüde azaltmıştır. 1, 5, 30, 60 ve 180 dakika süreyle OHO ile formüle edilen emülsiyonların kremalaşma oranları sırasıyla %23, %20, %18, %16 ve %44 olarak bulunmuştur. Optik mikroskopi, OHO içeren emülsiyonlarda önemli miktarda topaklaşmış damlacık oluştuğunu ortaya çıkarmıştır. Ozon uygulamasının süresi uzadıkça emülsiyonlar daha katı benzeri davranış sergilemiştir. Ayrıca, ozon uygulandıktan sonra fındık yağının erime ve soğuma profillerindeki değişiklikleri değerlendirmek için diferansiyel taramalı kalorimetre (DTK) kullanılmıştır. Ozon uygulama süresindeki artış, erime tepe noktalarının genişlemesine ve daha düşük sıcaklıklara doğru kaymasına yol açmıştır. Ayrıca ozon uygulaması, uygulama süresi arttıkça keskin ekzotermik kristalleşmenin daha düşük sıcaklıklara doğru kaymasına ve daha geniş ve daha az belirgin olmasına neden olmuştur.

Keywords

Ozon, fındık yağı, emülsiyon stabilitesi, reoloji, diferansiyel taramalı kalorimetre (DTK)

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