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KMID : 1024420190230040243
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Food Engineering Progress
2019 Volume.23 No. 4 p.243 ~ p.250
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Production of Evening Primrose Oil in Water (O/W) Emulsion by High Speed or High Pressure Homogenization
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Hyun Ji-Eun
Chun Ji-Yeon
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Abstract
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This study was carried out to produce stable evening primrose oil in water emulsion by using various emulsifier with HLB (8.6, 12, 16.7), concentration (0-45%) and emulsification methods such as high-speed emulsification (7,000 rpm, 2 min) and high-pressure homogenization (10,000 psi, 1 cycle). And then properties of evening primrose oil in water emulsion was evaluated with keeping at room temperature and 40oC during 28 days. Lower HLB 8.6 and high viscosity emulsifier added emulsions were not appropriate for high-pressure homogenization and were separated in a day. The optimum emulsification condition was HLB 12 and high-pressure homogenization (10,000 psi, 1 cycle) for evening primrose oil in water emulsion. These emulsions produced by optimum condition were not separated with the aqueous phase and the oil phase and they were nano-sized around 200 nm, higher zeta-potential (±mV), mono-polydispersed (<0.3), and less oxidized (<0.4) during 28 days.
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KEYWORD
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O/W emulsion, evening primrose oil, emulsifier, lipid oxidation, emulsion stability
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