SavedAdd your journal

Journals / Akademik Gıda / 2026 / Cilt: 11 Sayı: 2

Emulsions Properties and Effect of Emulsification Conditions on Microencapsulation of Aroma and Oil

Emülsiyonların Özellikleri ve Emülsifikasyon Koşullarının Aroma ve Yağların Mikroenkapsülasyonu Üzerine Etkisi

Özlühan Güngör(Ege Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü)
Aslı Zungur(Ege Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü)
Mehmet Koç(Adnan Menderes Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü)
Figen Kaymak-ertekin(Ege Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü)
Pages
116–124
Publication Date
2013-06-01
DOI
—
🏛️Bibliographic metadata and full text access for this article are provided via DergiPark.
DergiPark Record ↗
✨

AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

This review presents information about stability, rheological properties, droplet size and emulsification method of oil-water emulsions used for microencapsulation in the food industry

📌 3 Key Takeaways

🎯
Objective & Hypothesis:In production of emulsion based microencapsulated powders, some properties such as emulsion stability, rheology, emulsion droplet size and distribution have direct influences on final quality of powder.
📊
Key Findings & Data:In production of emulsion based microencapsulated powders, some properties such as emulsion stability, rheology, emulsion droplet size and distribution have direct influences on final quality of powder.
💡
Conclusion & Impact:This review presents information about stability, rheological properties, droplet size and emulsification method of oil-water emulsions used for microencapsulation in the food industry
🔬Design:Review & Systematic Survey
📍Scope:Comprehensive Sample
⚙️Variables:Emülsiyonların özellikleri · Mikroenkapsüle ürünler · Emülsiyon hazırlama

Abstract

In production of emulsion based microencapsulated powders, some properties such as emulsion stability, rheology, emulsion droplet size and distribution have direct influences on final quality of powder. This review presents information about stability, rheological properties, droplet size and emulsification method of oil-water emulsions used for microencapsulation in the food industry

Özet

Emülsiyon bazlı mikroenkapsüle ürünlerin üretiminde, emülsiyonun stabilitesi, reolojik özellikleri, damlacık boyutu ve dağılımı son toz ürünün kalitesini doğrudan etkilediği için bu derlemede, gıda endüstrisinde kullanılan mikroenkapsülasyon amaçlı yağ-su emülsiyonlarının; stabilitesi, reolojik özellikleri ve damlacık boyutu ve emülfikasyon yöntemleri hakkında bilgi sunulmaktadır

🔖

Cite This Article

Güngör, Ö., Zungur, A., Koç, M., Kaymak-ertekin, F. (2013). Emulsions Properties and Effect of Emulsification Conditions on Microencapsulation of Aroma and Oil. Akademik Gıda, Cilt: 11 Sayı: 2, 116–124. https://ajindex.com/articles/1357547

📄 Full Text PDF Viewer

📄

PDF görüntüleyici hazırlanıyor...

References (59)

  1. Friberg, S., Larsson, K., 1997. Food Emulsions. 3rd ed., Marcel Dekker, New York.
  2. Krog, M.J., Riisom, T.H., Larsson, K., 1983. Applications in the food industry. In Encyclopedia of Emulsion Technology, Vol. 2, Becker, P., Ed., Marcel Dekker, New York.
  3. Jaynes, E.N., 1983. Applications in the food industry. In Encyclopedia of Emulsion Technology, Vol. 2, Becher, P., Ed., Marcel Dekker, New York.
  4. Dickinson, E., Stainsby, G., 1982. Colloids in Foods. Applied Science Publishers, London.
  5. Dickinson, E., 1992. Introduction to Food Colloids. Oxford University Press, Oxford.
  6. Swaisgood, H.E., 1996. Characteristics of milk. In Food Chemistry, 3rd ed., Fennema, G.R., Ed., Marcel Dekker, New York.
  7. Walstra, P., 1996. Emulsion stability. In Encyclopedia of Emulsion Technology, Vol. 4, Becher, P., Ed.,Marcel Dekker, New York.
  8. Walstra, P., 1996. Disperse systems: Basic considerations. In Food Chemistry, 3rd ed., Fennema, O.R., Ed.,Marcel Dekker, New York.
  9. Fennema, O.R., 1996. Food Chemistry. 3rd ed., Marcel Dekker, New York.
  10. Martin, A., Busmante, P., Chun, A.H.C., 1993. Coarse dispersions. Physical Pharmacy Fourth Ed., Lea and Febiger, Philadelphia, 477- 511p.
  11. McClements, D.J., 1999. Food Emulsions; Principles, Practice, and Techniques. 2nd Ed, CRC Press.
  12. Im-Emsap, W., Siepmann, J., 2002. Disperse systems. Modern Pharmaceutics, Marcel Dekker Inc., New York, 237-285p.
  13. Rieger, M., 1986. Emulsions. The Theory and Practice of Industrial Pharmacy, Lea and Febiger, Philadelphia, 502-533p.
  14. Kabalnov, A.S., Shchukin, E.D., 1992. Ostwald ripening theory: Applications to fluorocarbon emulsion stability. Advances in Colloid and Interface Science 38: 69.
  15. Taylor, P., 1995. Ostwald ripening in emulsions. Colloids and Surfaces 99: 175.
  16. Swarbrick, J., Rubino, J., Rubi, O.P., 2000. Coarse dispersions. Remington:The Science and Practice of Pharmacy, (20hEd) (Ed:Gennaro A), University of the Sciences in Philadelphia, 316-334p.
  17. Sheu, T.Y., Rosenberg, M., 1998. Microstructure of microcapsules consisting of whey proteins and carbohydrates. Journal of Food Science 63 (3): 491-494.
  18. Hogan, S.A., McNamee, B.F., O’Riordan, E.D., O’Sullivan, M., 2001. Microencapsulating properties of sodium caseinate. Journal of Agricultural and Food Chemistry 49 (4): 1934-1938.
  19. Liu, Y.J., Re, M.I., 1995. In Spray Drying Microencapsulation of Active Substances, Proc. 23rd Brazilian Congress on Porous Materials, Brazil, Book of Proceedings, 375-385p.
  20. Sankarikutty, B., Sreekumar, M.M., Narayanan, C.S., microencapsulation of cardamon oil by spray drying technique. International Journal of Food Science and Technology 25(6): 352-356. Studies on
  21. Rosenberg, M., Kopelman, I.J., Talmon, Y., 1990. Factors affecting microencapsulation of volatile materials. Journal of Agricultural and Food Chemistry 38(5): 1288-1294.
  22. Sherman, P., 1970. Industrial Rheology with Particular Reference to Foods. Pharmaceuticals and Cosmetics, Academic Press, London.
  23. Race, S.W., 1991. Improved product quality through viscosity measurement. Food Technology 45: 86.
  24. Shoemaker, C.F., Nantz, J., Bonnans, S., and Noble, A.C., 1992. Rheological characterization of dairy products. Food Technology 46: 98.
  25. Rao, M.A., 1995. Rheological properties of fluid foods. Engineering Properties of Foods, 2nd ed., Rao, M.A. and Rizvi, S.S.H., Eds., Marcel Dekker, New York, chap. 1.
  26. Rao, V.N.M., Delaney, R.A.M., Skinner, G.E., 1995. Rheological properties of solid foods. Engineering Properties of Foods, 2nd ed., Marcel Dekker, New York, chap. 2.
  27. Silva, D.P., Re,M.I., 1996. In Effect of the Emulsion Viscosity on the Volatiles Retention during Spray Drying Microencapsulation. Proc. 24th Brazilian Congress on Porous Mater, Brazil, Book of proceedings, 196-201p.
  28. Walstra, P., 1983. Formation of emulsions. Encyclopedia of Emulsion Technology, Vol. 1 New York, USA, 57-128p.
  29. Phipps, L.W., 1985. The High Pressure Dairy Homogenize. The National Institute for Research in Dairying, Reading, England.
  30. Banks, W., Muir, D.D., 1988. Stability of alcohol containing emulsions. Advances in Food Emulsions and Foams, Dickinson, E. and Stainsby, G., Eds., Elsevier Applied Science, London, chap. 8.
  31. Risch, S.J., Reineccius, G.A., 1988. Spray-dried orange oil -effect of emulsion size on flavor retention and shelf stability. ACS Symposium Series 370: 67-77.
  32. Minemoto, Y., Fang, X., Hakamata, K., Watanabe, Y., Adachi, S., Kometani, T., Matsuno, R., 2002. Oxidation of linoleic acid encapsulated with soluble soybean Bioscience Biotechnology and Biochemistry 66 (9): 1829-1834. by spray-drying.
  33. Liu, X.D., Furuta, T., Yoshii, H., Linko, P., 2000. Retention of emulsified flavor in a single droplet during drying. Food Science and Technology Research 6 (4): 335-339.
  34. Soottitantawat, A., Bigeard, F., Yoshii, H., Furuta, T., Ohkawara, M., Linko, P., 2005. Influence of emulsion and powder size on the stability of encapsulated D-limonene by spray drying. Innovative Food Science & Emerging Technologies 6(1): 107-114.
  35. Becher, P., 2001. Emulsions: Theory and practice. Oxford University Press, Oxford.
  36. Schultz, S., Wagner, G., Urban, K., Ulrich, J., 2004. High-pressure homogenization as a process for emulsion formation. Chemical Engineering and Techology 27: 361-368.
  37. Urban, K., Wagner, G., Schaffner, D., Roglin, D., Ulrich, J., 2006. Rotor-stator and disc systems for emulsification processes. Chemical Engineering and Technology 29: 24-31.
  38. Jafari, S.H., Assadpoor, E., He, Y., Bhandari, B., 2008. Re-coalescence of emulsion droplets during high-energy emulsification. Food Hydrocolloids 22: 1191-1202.
  39. Loncin, M., Merson, R.L., 1979. Food Engineering: Principles and Selected Applications. Academic Press, New York.
  40. Fellows, P., 1988. Food Processing Technology: Principles Weinheim, Germany, chap. 3-4. VCH Publishers, [41] Maa, Y.F., Hsu, C., emulsification by rotor/stator homogenization. Journal of Controlled Release 38: 219-228. [42] Maa, Y.F., Hsu, C., emulsification by static mixers for use in microencapsulation. Journal of Microencapsulation 13: 419-433. 1996. Liquid–liquid
  41. Pinnamaneni, S., Das, N.G., Das, S.K., 2003. Comparison of oil-inwater emulsions manufactured by Pharmazie 58:554-558. and homogenization.
  42. McClements, D.J., 2009. Critical Review of Techniques and Methodologies for Characterization of Emulsion Stability. Critical Reviews in Food Science and Nutrition 47 (7): 611-649.
  43. Stang, M., Schuchmann, H., Schubert, H., 2001. Emulsification in high-pressure homogenizers. Engineering in Life Sciences 1: 151-157.
  44. Floury, J., Legrand, J., Desrumaux, A., 2004. Analysis of a new type of high pressure homogeniser. Part B. Study of droplet break-up and recoalescence phenomena. Chemical Engineering Science 59: 1285-1294.
  45. Kolb, G., Viardot, K., Wagner, G., Ulrich, J., 2001. Evaluation of a new high-pressure dispersion unit (HPN) for emulsification. Chemical Engineering and Technology 24: 293-296.
  46. Marie, P., Perrier-Cornet, J.M., Gervais, P., 2002. Influence of major parameters in emulsification mechanisms using a high-pressure jet. Journal of Food Engineering, 53: 43-51.
  47. Behrend, O., Ax, K., Schubert, H., 2000. Influence of continuous phase viscosity on emulsification by ultrasound. Ultrasonics Sonochemistry 7: 77-85.
  48. Eberth, K., Merry, J., 1983. A comparative-study of emulsions prepared by ultrasound and by a conventional method-Droplet size measurements by means of a Coulter-Counter and microscopy. International Journal of Pharmaceutics 14: 349-353.
  49. Mason, T.J., 1999. Sonochemistry. Oxford University Press, New York.
  50. Povey, M.J.W., Mason, T.J., 1998. Ultrasound in food processing. Blackie Academic & Professional, New York.
  51. Canselier, J.R., Delmas, H., Wilhelm, A.M., Abismail, B., 2002. Ultrasound emulsification-An overview. Journal of Dispersion Science and Techology 23: 333-349.
  52. Charcosset, C., Fessi, H., 2005. Membrane emulsification and microchannel emulsification processes. Reviews in Chemical Engineering 21: 1- 32.
  53. Charcosset, C., Limayem, I., Fessi, H., 2004. The membrane emulsification process-A review. Journal of Chemical Technology and Biotechnology 79: 209-218.
  54. Joscelyne, S. M., Tragardh, G., 2000. Membrane emulsification-A literature review. Journal of Membrane Science 169: 107-117.
  55. Van der Graaf, S., Schroen, C.G.P.H., Boom, R.M., 2005. Preparation of double emulsions by membrane emulsification-A review. Journal of Membrane Science 251: 7-15.
  56. Vladisavljevic, G.T., Williams, R.A., 2005. Recent developments in manufacturing emulsions and particulate products using membranes. Advances in Colloid and Interface Science 113: 1-20.
  57. Patist, A., Bates, D., 2008. Ultrasonic innovations in the food industry: From the laboratory to commertial production. Innovative Food Science & Emerging Technologies 9(2): 147-154.
  58. Jafari S. H., Assadpoor E., He Y., Bhandari B., 2010. Encapsulation efficiency of food flavours and oils during spray drying. Drying Technology 26(7): 816-835.
  59. Mongenot, N., Charrier, S., Chalier, P., 2000. Effect of ultrasound emulsification on cheese aroma encapsulation by carbohydrates. Journal of Agricultural and Food Chemistry 48 (3):861-867.