Long-term Stability of Orange Oil Emulsions Prepared by Spontaneous Emulsification Using Polyglycerol Esters Mixed with Sucrose Esters

สุวิมล อริยประกาย

ผู้แต่ง

สุวิมล อริยประกาย ภาควิชาเทคโนโลยีชีวภาพทางอาหาร คณะเทคโนโลยีชีวภาพ มหาวิทยาลัยอัสสัมชัญ กรุงเทพฯ ประเทศไทย

คำสำคัญ:

พอลิกลีเซอรอลเอสเตอร์, ซูโครสเอสเตอร์, สารลดแรงตึงผิวชนิดผสม, การเกิดอิมัลชันได้เอง, น้ำมันส้ม

บทคัดย่อ

งานวิจัยนี้เตรียมอิมัลชันน้ำมันส้มในน้ำโดยวิธีการเกิดอิมัลชันได้เอง โดยการเติมส่วนผสมระหว่างน้ำมันส้มและสารลดแรงตึงผิวชนิดผสมระหว่างพอลิกลีเซอรอลเอสเตอร์และซูโครสเอสเตอร์ลงในวัฏภาคน้ำระหว่างการกวนผสม อิมัลชันเตรียมได้โดยใช้แผ่นรองกวนแม่เหล็กหรือใช้เครื่องกวนแบบใบกวน ขนาดอนุภาคน้ำมันเฉลี่ยของอิมัลชันที่เตรียมได้ขึ้นอยู่กับชนิดของสารลดแรงตึงผิว ในขณะที่กำลังการผลิตอิมัลชัน (ตั้งแต่ 500 ถึง 1,500 กรัม) ระยะเวลาการกวน (ตั้งแต่ 5 ถึง 120 นาที) และชนิดใบกวน (ใบกวนชนิดใบพัด – ใบกวนชนิดทำละลาย) ไม่มีผลต่อขนาดอนุภาคน้ำมันเฉลี่ยอย่างมีนัยสำคัญ (p < 0.05) อิมัลชันน้ำมันส้มที่เตรียมโดยใช้เดคะกลีเซอรอลโมโนลอเรตผสมกับซูโครสไมรีสเตตที่อัตราส่วน 1:1 (เตรียมโดยวิธีใช้แผ่นรองกวนแม่เหล็ก) มีขนาดอนุภาคน้ำมันเฉลี่ยต่ำกว่าหนึ่งไมครอน และขนาดอนุภาคน้ำมันเฉลี่ยไม่เปลี่ยนแปลงอย่างมีนัยสำคัญ (p < 0.05) ตลอดระยะเวลาการเก็บหนึ่งปี การคงสภาพระยะยาวของอิมัลชันน้ำมันส้มคาดว่าเกิดจากการลดอัตราการเกิดออสวอล์ดไรเพนนิ่งในอิมัลชันที่เตรียมได้

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