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

Yıl 2024, Cilt: 22 Sayı: 2, 104 - 114, 04.09.2024

Hicran Uzun Karka , Esra İbanoğlu

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

Öz

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.

Anahtar Kelimeler

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

Ozonlanmış Fındık Yağı ile Hazırlanan Emülsiyonların Emülsiyon Kararlılığı ve Reolojik Özellikleri

Öz

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.

Anahtar Kelimeler

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

Kaynakça

• [1] O’Donnell, C., Tiwari, B.K., Cullen, P.J., Rice, R.G. (2012). Ozone in Food Processing, firsted. Wiley-Blackwell, West Sussex. In C. O’Donnell, B. K. Tiwari, P. J. Cullen and R. G. Rice (Eds.), Ozone in Food Processing. Oxford, UK: Wiley-Blackwell, 312p.
• [2] Gücükoğlu, A., Küplülü, Ö. (2005). Su ve Gıda Güvenliğinin Sağlanmasında Ozon Kullanımı. Akademik Gıda, 3(5), 5-9.
• [3] İbanoğlu, Ş. (2023). Chapter Three - Applications of ozonation in the food industry, Jafari, S. M., Therdthai, N., (Eds.), In A volume in Unit Operations and Processing Equipment in the Food Industry, Non-thermal Food Processing Operations, Woodhead Publishing, 55-91.
• [4] Greene, A.K., Smith, G.W., Knight, C.S. (1999). Ozone in dairy chilling water systems: Effect on metal materials. International Journal Dairy Technology, 52(4), 126–128.
• [5] Rice, R.G., Robson, C.M., Miller, G.W., Hill, A.G. (1981). Uses of ozone in drinking water treatment. Journal American Water Works Association, 73(1), 44–57.
• [6] Yang, P.P.W., Chen, T.C. (1979). Effects of ozone treatment on microflora of poultry meat. Journal of Food Processing and Preservation, 3, 177–185.
• [7] Chen, R., Maa, F., Li, P., Zhang, W., Ding, X., Zhang, Q., Li, M., Wanga, Y., Xu, B. (2014). Effect of ozone on aflatoxins detoxification and nutritional quality of peanuts. Food Chemistry, 146, 284–288.
• [8] Zanardi, I., Travagli, V., Gabbrielli, A., Chiasserini, L., Bocci, V. (2008). Physico-chemical characterisation of sesame oil derivatives. Lipids, 43, 877–886.
• [9] Criegee, R. (1975). Mechanism of Ozonolysis. Angewandte Chemie International Edition, 14, 745–752.
• [10] Karka, H.U. (2018). Effect of ozone treatment on quality parameters and structure of vegetable oils. Doktora Tezi. Gaziantep Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği, Gaziantep.
• [11] Pearce, K.N., Kinsela, J.E. (1978). Emulsifying properties of proteins: evaluation of a turbidimetric technique. Journal of Agricultural Food Chemistry, 26, 716-723.
• [12] Anton, M., Beaumal, V., Gandemer, G. (2000). Adsorption at the oil water interface and emulsifying properties of native granules from egg yolk: effect of aggregated state. Food Hydrocolloids, 14, 327–335.
• [13] Pongsawatmanit, R., Harnsilawat, T., and McClements, D.J. (2006). Influence of alginate, pH and ultrasound treatment on palm oil-in-water emulsions stabilized by [beta]-lactoglobulin. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 287(1–3): 59–67.
• [14] Shimizu, M., Saito, M., Yamauchi, K. (1981). Hydrophobicity and Emulsifying Activity of Milk Proteins. Agricultural and Biological Chemistry, 50, 791–792.
• [15] Vojdani, F. (1996). Solubility. In G. M. Hall (Ed.), Methods of testing protein functionality. London: Blackie Academic and Professional, 11-60 p.
• [16] Zhang, X., Qi, B., Xie, F., Hu, M., Sun, Y., Han, L., Li, L., Zhang, S., Li, Y. (2021). Emulsion stability and dilatational rheological properties of soy/whey protein isolate complexes at the oil-water interface: Influence of pH, Food Hydrocolloids, 113, 106391.
• [17] Xiang, L., Melton, L., Leung, K.H. (2019). Interactions of β-Lactoglobulin With Small Molecules. Varelis, P., Melton,
• [18] L., Shahidi, F. (Eds.). Encyclopedia of Food Chemistry. Vol. 2. Elsevier. 560–565.
• [19] Fox, P.F., McSweeney, P.L.H. (1998). Dairy Chemistry and Biochemistry. London: Blackie Academic and Professional. 146–237.
• [20] Guzey D., McClements D.J. (2006). Formation, stability and properties of multilayer emulsions for application in the food industry. Advances in Colloid and Interface Science, 128, 227–248.
• [21] Demetriades, K., Coupland J., McClements, D.J. (1997). Physical properties of whey protein stabilized emulsions as related to pH and NaCl. Journal of Food Science, 62, 342-347.
• [22] Dickinson, E. (1998). Stability and rheological implications of electrostatic milk protein-polysaccharide interactions. Trends in Food Science and Technology, 9,347–354.
• [23] Tadros, T. (2004). Application of rheology for assessment and prediction of the long-term physical stability of emulsions. Advances in Colloid and Interface Science,108-109, 227-258.
• [24] Steffe J. F. (1996). Rheological methods in food process engineering (2nd ed.). Freeman Press.
• [25] Valdez, M.A., Acedo-Carrillo, J.I., Rosas-Durazo, A., Lizardi, J., Rinaudo, M., Goycoolea, F.M. (2006). Small deformation rheology of mesquitegum stabilized oil in water emulsions. Carbohydrate Polymers, 64, 205-211.
• [26] Tan, C.P., Che Man, Y.B. (2000). Differential Scanning Calorimetric Analysis of Edible Oils: Comparison of Thermal Properties and Chemical Composition. Journal of the American Oil Chemists’ Society, 77, 143–155.
• [27] Xu, Y.X., Hanna, M.A., Josiah, S.J. (2007). Hybrid hazelnut oil characteristics and its potential oleochemical application. Industrial Crops and Products, 26, 69-76.
• [28] Tan, C.P., Che Man, Y.B. (2002). Recent developments in differential scanning calorimetry for assessing oxidative deterioration of vegetable oils. Trends in Food Science and Technology, 13, 312–318. [29] Che Man, Y.B., Swe, P.Z. (1995). Thermal analysis of failed-batch palm oil by differential scanning calorimetry. Journal of the American Oil Chemists' Society, 72, 1529-1532.
• [30] Vittadini, E., Lee, J.H., Frega, N.G., Min, D.B., Vodovotza, Y. (2003). DSC Determination of Thermally Oxidized Olive Oil. Journal of the American Oil Chemists' Society, 80, 533-537.