. 2021 Jul 15:350:129249.

doi: 10.1016/j.foodchem.2021.129249. Epub 2021 Feb 9.

Stabilization of water-in-oil emulsion of Pulicaria jaubertii extract by ultrasonication: Fabrication, characterization, and storage stability

Qais Ali Al-Maqtari¹, Abduljalil D S Ghaleb², Amer Ali Mahdi³, Waleed Al-Ansi⁴, Abeer Essam Noman⁵, Minping Wei⁶, Abdulqader Al-Adeeb⁷, Weirong Yao⁸

Affiliations

¹ State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China; International Joint Laboratory on Food Safety, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China; Department of Biology, Faculty of Science, Sana'a University, Sana'a, Yemen; Department of Food Science and Technology, Faculty of Agriculture, Sana'a University, Sana'a, Yemen.
² Department of Food Science and Technology, Faculty of Agriculture, Sana'a University, Sana'a, Yemen; Faculty of Applied and Medical Science, Al-Razi University, Al-Rebatt St., Sana'a, Yemen.
³ Department of Food Science and Technology, Faculty of Agriculture, Sana'a University, Sana'a, Yemen; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
⁴ State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China; Department of Food Science and Technology, Faculty of Agriculture, Sana'a University, Sana'a, Yemen.
⁵ Department of Food Science and Technology, Faculty of Agriculture, Sana'a University, Sana'a, Yemen; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
⁶ State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China; International Joint Laboratory on Food Safety, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China.
⁷ Laboratory of Industrial Microbiology, School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China.
⁸ State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China; International Joint Laboratory on Food Safety, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China. Electronic address: yaoweirongcn@jiangnan.edu.cn.

PMID: 33610840
DOI: 10.1016/j.foodchem.2021.129249

Stabilization of water-in-oil emulsion of Pulicaria jaubertii extract by ultrasonication: Fabrication, characterization, and storage stability

Qais Ali Al-Maqtari et al. Food Chem. 2021.

. 2021 Jul 15:350:129249.

doi: 10.1016/j.foodchem.2021.129249. Epub 2021 Feb 9.

Authors

Qais Ali Al-Maqtari¹, Abduljalil D S Ghaleb², Amer Ali Mahdi³, Waleed Al-Ansi⁴, Abeer Essam Noman⁵, Minping Wei⁶, Abdulqader Al-Adeeb⁷, Weirong Yao⁸

Affiliations

¹ State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China; International Joint Laboratory on Food Safety, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China; Department of Biology, Faculty of Science, Sana'a University, Sana'a, Yemen; Department of Food Science and Technology, Faculty of Agriculture, Sana'a University, Sana'a, Yemen.
² Department of Food Science and Technology, Faculty of Agriculture, Sana'a University, Sana'a, Yemen; Faculty of Applied and Medical Science, Al-Razi University, Al-Rebatt St., Sana'a, Yemen.
³ Department of Food Science and Technology, Faculty of Agriculture, Sana'a University, Sana'a, Yemen; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
⁴ State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China; Department of Food Science and Technology, Faculty of Agriculture, Sana'a University, Sana'a, Yemen.
⁵ Department of Food Science and Technology, Faculty of Agriculture, Sana'a University, Sana'a, Yemen; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
⁶ State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China; International Joint Laboratory on Food Safety, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China.
⁷ Laboratory of Industrial Microbiology, School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China.
⁸ State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China; International Joint Laboratory on Food Safety, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China. Electronic address: yaoweirongcn@jiangnan.edu.cn.

PMID: 33610840
DOI: 10.1016/j.foodchem.2021.129249

Abstract

This study investigated the effect of ultrasonic treatments on the properties and stability of the water-in-oil (W/O) emulsion of Pulicaria jaubertii (PJ) extract. The study used different ultrasound powers (0, 100, 200, 400, and 600 W) at two storage degrees (4 and 25 °C) for 28 days. The findings showed that the emulsifying properties were improved to different extents after ultrasonic treatments. The treatment at 600 W showed optimum particle size, polydispersity index, emulsifying property, viscosity properties, and release of total phenolic content than the other powers. However, the ultrasonic power of 400 W gave positive effects on creaming index and antioxidant release compared to 600 W. The emulsion stored at 4 °C presented higher stability than that stored at 25 °C during the 28 days of storage. Microscopically, the increase in sonication power up to 600 W reduced particle size and decreased flocculation, thus resulted in stable emulsions, which is desirable for its applications in food systems.

Keywords: Antioxidant activity; Emulsion stability; Pulicaria jaubertii; Total phenolic content; Ultrasonication; W/O emulsion.

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Stabilization of water-in-oil emulsion of Pulicaria jaubertii extract by ultrasonication: Fabrication, characterization, and storage stability

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Stabilization of water-in-oil emulsion of Pulicaria jaubertii extract by ultrasonication: Fabrication, characterization, and storage stability

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