International Journal of Gastronomy and Food Science 13 (2018) 58–64

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International Journal of Gastronomy and Food Science

journal homepage: www.elsevier.com/locate/ijgfs

Stability of low-fat oil in water emulsions obtained by ultra turrax, rotor- T

stator and ultrasound homogenization methods
María Alejandra Cabrera-Trujilloa, Annamaria Filomena-Ambrosiob,c,
⁎
María Ximena Quintanilla-Carvajalc, Luz Indira Sotelo-Díazb,c,
a
Maestría en Diseño y Gestión de Procesos. Universidad de La Sabana, Colombia
b
Grupo de Investigación Alimentación Gestión de Procesos y Servicio. Universidad de La Sabana, Colombia
c
Grupo de Investigación en Procesos Agroindustriales GIPA. Universidad de La Sabana, Colombia

A R T I C LE I N FO A B S T R A C T

Keywords: The stabilities of 20 formulations of low-fat oil in water emulsions were evaluated with Ultra Turrax, rotor-stator
Emulsion and ultrasound applied as homogenization methods. Emulsions were formulated with extra virgin olive oil
Ultra turrax (15–20% w/w), egg yolk (0–5% w/w), mustard (0–5% w/w) and vinegar (10–25% w/w). The stability was
Rotor-stator determined at 7 days of storage through the parameters: ζ potential (mV), droplet size (nm), phase separation
Ultrasound
(cm), and viscosity (µ). The most stable emulsions were found with less phase separation distance in order
Stability
Sensory profile
ultrasound, rotor-stator and Ultra Turrax. Emulsions with smaller droplet sizes were obtained with ultrasound.
The highest viscosity was found in emulsions obtained with the rotor-stator homogenizer. Regarding sensory
preference, 43% acceptance was obtained with the rotor-stator method versus 21% for ultrasound. To cooks and
chefs the use of rotor stator as homogenization technology could be an opportunity to prepare low fat emulsions
with lower separation phases without effects on overall taste perception.

Introduction
Various food products are made starting from different oil and water
ratios that form immiscible phases, and in their stable form, they are
found to form emulsions. Thus, an important quality characteristic in
low-fat emulsions is the stability over time and acceptance in sensory
perception. Therefore, the stabilizers and homogenization methods
used constitute the most relevant aspects in the design of emulsions
(Chemat et al., 2011; Juliano et al., 2011; Chung and McClements,
2014; Piorkowski and McClements, 2014). Additionally, the con-
centration of oil present into dispersed phase in water emulsions (O/
W), is highlighted to salad dressing products (Dridi et al., 2016). In
traditional culinary preparations, dressings are formulated in a 3:1 ratio
of the water-vinegar dispersed phase to the fat continuous phase. Thus,
it is important to evaluate the change in this ratio to obtain dressings
with low fat contents. Among the most used ingredients to maintain
stability in emulsions, egg yolk is found to be widely used in salad
dressings, and its function has been described by Ma et al. (2013). It
helps decrease interfacial tension, forming a layer that prevents the
aggregation of drops in an emulsion. Additionally, Marcet et al. (2016);
Orcajo et al. (2013) have defined the following two fractions in egg
yolk: plasma and granules. The plasma fraction contains 75–81% of the
solids of the yolk and is largely composed of low density lipoproteins
(LDL); the granular fraction largely contains high density lipoproteins
(HDL). As an ingredient in emulsions, the use of egg yolk that has not
undergone thermal treatment is relevant as has been explained by
Marcet et al. (2016), who demonstrated that the thermal denaturation
of egg yolk can alter its functionality as an emulsifier. An increase in the
degree of denaturation of yolk proteins can increase the concentration
of interfacial protein, which suggests that it could increase the steric
repulsions between drops of the emulsion.
Cooks and chefs usually obtain emulsions by mechanical agitation,
however, the use of other systems such as rotor-stator, ultrasound and
Ultra Turrax could contribute to improve the stability in low fat
emulsions. In this way, the use of ultrasound is justified due to agitation
that occurs by cavitation, the mechanical homogenization with a ro-
tor–stator (Maa and Hsu, 1996) has been used to obtain colloids,
emulsions and dispersions. These are produced by colloidal or disper-
sion mills forming droplets or particles smaller than a micron, which
can be suspensions constituted by separate particles, with feeds ap-
proximately equal to 100 mesh (50 µm). For culinary applications these
homogenization methods at less than 5 min of process, have not

Peer review under responsibility of AZTI-Tecnalia.

⁎
Correspondence to: Campus del Puente del Común, Km. 7, Autopista Norte de Bogotá. Chía, Cundinamarca, Colombia.
E-mail address: indira.sotelo@unisabana.edu.co (L.I. Sotelo-Díaz).

https://doi.org/10.1016/j.ijgfs.2018.06.002
Received 5 December 2017; Accepted 2 June 2018
Available online 15 June 2018
1878-450X/ © 2018 Elsevier B.V. All rights reserved.
M.A. Cabrera-Trujillo et al.
influence on the energy consumption to obtain emulsions.
In recent years, the use of ultrasound in the emulsification process
has increased mainly because of its energetic efficiency, low cost of
production, ease of handling and better control over components
(Abbas et al., 2014). Power ultrasound applications have been con-
sidered emerging technologies, in addition to being considered a green
technology that offers high potential for a variety of processes (Gallego-
Juárez et al., 2010). Compared to other methods that influence heat or
mass transfer phenomena (Cárcel et al., 2012), one of the main effects
of the use of high power ultrasound has been stabilization in the pro-
cessing of emulsions depending on the characteristics of the matrix. For
example, in the case of two immiscible liquids, if a bubble collapses
near the limit of the phase of the liquids, the resulting shock wave can
provide very effective mixing of the layers requiring less surfactant, and
thus, emulsions with smaller drop sizes within the size distribution are
obtained (Mason et al., 2005).
Homogenization systems affect the stability of emulsions, and this
can be represented by the ζ potential, which is widely used to under-
stand the behaviour of the interface of O/W emulsions (Acedo-Carrillo
et al., 2006). Thus, a change in the ζ potential according to composition
conditions represents significant information on the condition of the
interface, which determines the useful life of emulsion droplets in the
continuous phase (Stachurski and Michalek, 1996). However, under-
standing the rheology in emulsions is important from a practical point
of view to establish the best formulation, preparation, manipulation,
storage and transportation conditions. In addition, knowledge of the
rheological properties can provide useful information on the stability
and microstructure of the emulsion (Pal, 2011). Taking measurements
of the strain rate is useful for rheological control of products based on
emulsions to which shear, compression or both are applied. For its part,
viscosity is used to indicate thickness of the liquid (Chung and
McClements, 2014). Thus, the importance of rheological properties in
dressings is related to the quality, sensory attributes, useful life and
microstructure. Different rheological tests have been performed to un-
derstand the internal structural organization and interaction of com-
ponents within emulsions. An example of this is a flow test which
provides information on the force of interactions between droplets
within the emulsion (Ma et al., 2013).
Another way to evaluate the stability and acceptance of a product is
through sensory analysis, which has led to humans evaluating products
that can be consumed in terms of how good or bad they are perceived
(Meilgaard et al., 2006). Regarding emulsions, the organization of the
composition and structure determines the desirable sensory attributes, as
they are influenced by the continuous and dispersed phases as well as
characteristics of the interfacial region (Chung and McClements, 2014).
In recent years, low-fat salad dressings have received more attention
from the food industry due to the higher salad consumption as a healthy
food option (de Melo et al., 2015). On the other hand, nowadays is a
need to integrate the scientific research with the development in the
culinary field, for innovation in new culinary techniques (Ruiz et al.,
2013). That is why the present study is an opportunity for chefs, cooks
and researchers to incorporate these technologies as an alternative to
bring close scientific knowledge and gastronomy in order to generate
new applications (Valverde et al., 2016). Thus, the objective of this re-
search was to evaluate the influence of the composition of low-fat O/W
emulsions obtained by Ultra Turrax, rotor-stator and ultrasound, which is
represented on the stability following these parameters: phase separation
time, ζ potential, pH, droplet size, viscosity and sensory acceptance.
Materials and methods
Materials
To obtain O/W emulsions, the following were used: distilled water,
Borges® extra virgin olive oil (Tarragona-Spain), Colman's® English
mustard, Colman's® white vinegar (pH = 2.63), and egg yolk extracted
59
International Journal of Gastronomy and Food Science 13 (2018) 58–64
manually followed by drying the excess white on absorbent paper
(Chatsisvili et al., 2012; Magnusson and Nilsson, 2011). The eggs used
were AA organic from La Granja® and were acquired from a local su-
permarket in Bogotá, Colombia.
Preparation of O/W emulsions
Prior sensory analysis was conducted to determine the preference
thresholds of vinegar flavour in a non-trained panel of 20 people be-
tween 20 and 40 years old. From the preference threshold results, the
percent composition was defined between 10% and 25% (w/w) for
vinegar in the formulation. The dispersed phase was defined between
15% (w/w) (Kaci et al., 2014) and 20% (w/w) (Santipanichwong and
Suphantharika, 2009) oil. For yolk and mustard, incorporation values
in the formulation were established from 0% to 5% (w/w) to evaluate
their individual effects on the stability (Ma et al., 2013). An Ultra
Turrax® homogenizer (T-25 basic, Janke and Kunkel IKA, Germany)
with a S25KV-25F model stem was used at a speed of 9500 rpm during
5 min, the sample volume was 200 ml. For the emulsions prepared by
ultrasound, an ultrasonic processor (Qsónica®, Q700 sonicator, 700 W
RMS, United States) was used at 20 kHz for 5 min (Paradiso et al.,
2015). The ultrasound probe was placed inside a noise reduction box
whose interior walls were lined with water resistant acoustic foam. A
25.4 mm tip made with a titanium alloy and having a cylindrical dia-
meter and geometry was used. The probe was placed 10 mm below the
surface of a pre-emulsion with a 50 ml volume, and amplitude of 42 µm
with continuous sonication was used. For the emulsions obtained by
rotor-stator, a rotor-stator apparatus (IKA®, Magic Lab, United States)
was used at 26,000 rpm for 5 min, recirculating the emulsion, and a 6 F
generator was also used, the sample volume was 200 ml.
Determination of the ζ potential
The ζ potentials of emulsions were evaluated as a stability para-
meter. The evaluation of the ζ potential was performed in a Malvern
Zetasizer Nano ZS apparatus (United Kingdom). A 1:100 (w/w) dilution
was made (Shukat and Relkin, 2011) in ultrapure type I deionized
water with a resistance of 18.2 MΩ-cm (PURELAB option-Q). Mea-
surements were taken in triplicate for each sample.
pH
Measurement of the pH value was performed on 50 ml of emulsion
placed in Falcon tubes, using an UltraBASIC pH/mV meter (United
States), Method AOAC 981.12 (AOAC,1997).
Droplet size
The droplet size of the emulsion was measured in a Malvern
Zetasizer Nano ZS apparatus (United Kingdom) (Shukat and Relkin,
2011). A 1:100 (w/w) dilution was made in ultrapure type I deionized
water with a resistance of 18.2 MΩ-cm (PURELAB option-Q). Mea-
surements were taken in triplicate for each sample.
Phase separation
For each formulation, phase separation was evaluated every day for
7 days. Emulsions were deposited in plastic Falcon tubes with a 50 ml
volume, and a visible mark was made upon observing phase separation
(Acedo-Carrillo et al., 2006; Darine et al., 2011; Nesterenko et al.,
2014). Emulsions were stored at room temperature in the presence of
daylight. At the end of the evaluation time, images were captured with
a SONY 14.2 Mpx camera (DSLR-A330/A380). Images were analysed
through the program ImageJ® version 1.48. The results that are shown
correspond to emulsions that did not show separation in the evaluated
technologies (Shanmugam and Ashokkumar, 2014).
M.A. Cabrera-Trujillo et al. International Journal of Gastronomy and Food Science 13 (2018) 58–64

Viscosity Results and discussion

An Anton Paar MCR 502 rheometer (Austria) connected to a Peltier
for temperature control was used. The behaviour of the emulsion was
evaluated at 20 °C by using parallel plates (50 mm diameter) and a
0.5 mm separation distance. Excess sample was removed with a mi-
cropipette. Shear rates were evaluated from 0.01 (1/s) to 100 (1/s)
(Julio et al., 2015; Ricaurte et al., 2016).
Sensory evaluation
To perform the sensory evaluation of emulsions under the same
conditions, emulsion samples of the same formulation using the three
technologies were obtained as a result of optimization of the mixture
model and better formulation from the desirability criterion (Jeong and
Kim, 2009) related to the stability parameters, ζ potential and separa-
tion time. Although, the major problems affecting sensory analysis in-
clude the standardization of measurements and the correctness of
training, stability, and reproducibility of the evaluations (Guiné et al.,
2013), the sensory evaluation was performed with an non-trained panel
of 30 youths and adults between 17 and 32 years of age who were asked
to rate the following six descriptors: (1) colour (white to pale yellow),
(2) appearance (uniform), (3) odour (vinegar), (4) odour (fat), (5) fla-
vour (vinegar), (6) flavour (fat) and the flavour of the dressing in
general. A total of 10 ml of sample at room temperature was served in
plastic cups, and each panellist received 3 samples marked with a
random 3-figure number. Water and saltine crackers were used as a
palate cleanser. A six-point hedonic scale was used. Significant differ-
ences were evaluated by one-way analysis of variance with P < 0.05
for each of the descriptors.
Statistical analysis
Effects of Ultra Turrax, rotor-stator and ultrasound on the droplet size
The stability of the emulsion O/W depends of the smaller particle
diameter, and it is influenced by the use of homogenization technolo-
gies. Thus, the effect of mechanical energy and cavitation on droplet
size are apparent. In Table 2, the droplet size results demonstrate that
the use of Ultra Turrax generate larger droplet size emulsions, inducing
coalescence and, therefore, phase separation (Mason et al., 2015). In
our research, emulsions obtained by ultrasound showed smaller droplet
sizes compared to homogenization with Ultra Turrax and rotor-stator.
Abismaïl et al. (1999) found that the use of mechanical energy on
emulsions by Ultra Turrax generates larger droplet sizes compared to
ultrasound under the same conditions (emulsification time, surfactant
concentration and concentration of the oily phase). The positive effect
of ultrasound as homogenization method can be attributed to the ca-
vitation effect transmitted through waves that compress and expand the
molecular structure of the medium (emulsions) through which they
pass. High temperatures and pressures are generated in the medium
forming emulsion droplets (Patist and Bates, 2008; Mason et al., 2015;
Jin et al., 2018). Additionally, as bubbles in the cavitation grow rapidly
and collapse, extreme levels of turbulence are localized and high shear
forces are produced, which implode with high speed and cause the
rupture of droplets of the immiscible liquid phase. Thus, the emulsion is
formed with small droplet sizes, as has been described by Tang et al.
(2013). On the other hand, in all treatments proposed by the experi-
mental design for rotor-stator, the emulsions showed decreased droplet
sizes. Jasińska et al. (2014); Utomo et al. (2009), have explained that
the formation of high rates of kinetic energy generated by the rotor are
dissipated in the stator (small volume) and produce high shear rates in
the space between the rotor and stator.

A mixed experimental design was made using the program Design Effects of ultra turrax, rotor-stator and ultrasound on the emulsion viscosity
Expert® version 9.0.6.2. The fixed factors of 60% (w/w) water and 40%
(w/w) variable composition between four components were defined as The emulsions obtained have a high water composition (70–85%
follows: oil (15–20% w/w), egg yolk (0–5% w/w), English mustard (w/w)) which indicates that those are Newtonian fluids (Rao, 2007).
(0–5% w/w) and vinegar (10–25% w/w) (Table 1). Data were analysed These emulsions have a constant viscosity that is independent from the
with a 0.05 probability and analysis of variance. The experimental deformation rate (Méndez-Sánchez et al., 2010). The relationship be-
model was evaluated with a desirability close to 1 according to the ζ tween the deformation rate and shear strength showed a linear trend
potentials of the parameters and phase separation (Henao-Ardila et al., with a R2 value very close to 1, which demonstrates the effects of shear
2015; Rodríguez-Bernal et al., 2015). forces caused by the technologies. In addition, this Newtonian beha-
viour in emulsions has been associated with low pH values (Herrera,
Table 1 2012). The average viscosity of the most stable emulsion of each
Experimental Design (Design Expert ® version 9.0.6.2). technology is shown in Fig. 1. In this study, lower viscosities were
obtained in rotor-stator emulsions for 0 and 7 days compared to Ultra
Formulation Oil (%) Egg yolk (%) Mustard (%) Vinegar (%) Water (%)
Turrax, for fat levels below 20% w/w in composition; due to a cavita-
1 20.00 5.00 5.00 10.00 60.00 tion effect that generates disruption and formation of a drop of smaller
2 15.00 0.00 5.00 20.00 60.00 droplet size, as observed during the time evaluated. However, for
3ª 17.86 2.92 0.00 19.23 60.00 emulsions with ultrasound, lower viscosity values were found with re-
4 15.00 5.00 0.00 20.00 60.00
spect to rotor-stator, possibly from generated cavitation that also gen-
5ª 17.86 2.92 0.00 19.23 60.00
6b 15.00 3.03 2.98 18.99 60.00 erated disruption and formation of a different droplet, which is de-
7 15.00 4.20 4.68 16.12 60.00 monstrated by the smaller particle size in the evaluated time and higher
8 20.00 1.91 5.00 13.09 60.00 quantity of emulsions obtained with less phase separation by homo-
9 16.77 5.00 5.00 13.23 60.00 genization with ultrasound. Thus, a favourable effect of this technology
10c 18.04 0.00 2.93 19.03 60.00
is shown on egg yolk protein that could remain available for better
11c 18.04 0.00 2.93 19.03 60.00
12a 17.86 2.92 0.00 19.23 60.00 distribution in the emulsion and can represent greater stability of the
13d 15.00 0.00 0.00 25.00 60.00 emulsion over time.
14d 15.00 0.00 0.00 25.00 60.00
15 20.00 5.00 1.63 13.37 60.00
Effect of the composition on the phase separation
16 17.31 5.00 1.44 16.24 60.00
17 20.00 0.00 0.00 20.00 60.00
18 15.82 0.86 1.54 21.79 60.00 Greater stability of emulsions at seven days of storage was de-
19 19.92 1.98 2.11 15.99 60.00 termined to be a function of the minimum distance of phase separation
20b 15.00 3.03 2.98 18.99 60.00 in the emulsions. In this work, the emulsions that demonstrated greater
stability were those obtained with rotor-stator and ultrasound tech-
a, b, c and d are experimental design replicate.
nologies as presented in Table 2. The stabilities of the emulsions were

60
M.A. Cabrera-Trujillo et al. International Journal of Gastronomy and Food Science 13 (2018) 58–64

Table 2
Stable emulsions depending on the separation distance, pH and droplet size of emulsions.

Technology Formulation Oil (% w/w) Egg yolk (% w/w) Mustard (% w/w) Vinegar (% w/w) Day 0 Day 7 Phase separation
(cm)
pH Droplet size pH Droplet size
(nm) (nm)

Ultra turrax 4 15.00 5.00 0.00 20.00 3.4 905.90 3.4 960.40 1.76
12 17.86 2.92 0,00 19.23 3.3 1700.30 3.1 6542.70 1.99
20 15.00 3.03 2.98 18.99 3.4 1889.00 3.0 5886.00 1.95
Rotor-stator 6 15.00 3.03 2.98 18.99 3.0 1136.00 3.2 1339,00 —*
7 15.00 4.20 4.68 16.12 3.3 1373.70 3.2 1167,00 —*
9 16.77 5.00 5.00 13.23 3.4 1412.00 3.3 1872,30 —*
15 20.00 5.00 1.63 13.37 3.4 1081.00 3.5 1085,00 —*
16 17.31 5.00 1.44 16.24 3.4 857.20 3.5 1719,00 —*
19 19.92 1.98 2.11 15.99 3.2 3082.70 3.3 4062,70 —*
20 15.00 3.03 2.98 18.99 3.3 1540.30 3.2 1613,30 —*
Ultrasound 1 20.00 5.00 5.00 10.00 3.6 1185.00 3.2 1263,70 —*
3 17.86 2.92 0.00 19.23 3.1 839.90 2.8 1710,30 —*
4 15.00 5.00 0.00 20.00 3.3 826.60 2.9 1684,00 —*
5 17.86 2.92 0.00 19.23 3.1 732.30 3.3 1108,70 —*
6 15.00 3.03 2.98 18.99 3.2 1279.00 3.3 1751,00 —*
7 15.00 4.20 4.68 16.12 3.3 913.00 3.4 1675,30 —*
9 16.77 5.00 5.00 13.23 3.4 1190.00 3.3 1645,00 —*
12 17.86 2.92 0.00 19.23 3.1 898.60 3.1 966,10 —*
15 20.00 5.00 1.63 13.37 3.3 621.50 3.5 701,10 —*
16 17.31 5.00 1.44 16.24 3.3 966.00 3.5 1109,00 —*
19 19.92 1.98 2.11 16.00 3.0 2207.00 3.2 2467,30 —*
20 15.00 3.03 2.98 18.99 3.1 667.40 3.3 691,10 —*

* Stable emulsions with seven days in storage.

5
Viscosity (mPa*s)

0
Ultraturrax Rotor-Stator Ultrasound
Formulation

Day 0 Day 7

Fig. 1. Viscosities average for day 0 and day 7.

influenced by the egg yolk content, which varied between 1.97% and
5%, and thus, the influence of non-thermally treated yolk as an influ-
encing component in the stability of emulsions is highlighted. In ad-
dition, the rotor stator technology have a favourable effect on egg yolk
protein that could remain available for better distribution in the
emulsion and can represent greater stability of the emulsion over time.
Dickinson and McClements (1996) and Nikiforidis et al. (2012) high-
light that the complexity of the continuous changes of rheological
properties of the emulsions during storage is influenced by several
parameters, among which the fraction of the oily phase and size of the
oil droplets are found to be dependent on time. The results obtained by
Nikiforidis et al. (2012) showed emulsions at a pH of 3.8 that remained
stable for up to 75 days using 2.5% egg yolk. For our study, it was also
demonstrated that emulsions maintained stability until 28 days and did
not show phase separation when obtained with rotor-stator and ultra-
sound (data not shown). Fig. 2 shows that low fat emulsion prepared
with the rotor stator (as homogenization technology) is use as a salad
dressing.

Relationship between the composition, ζ potential and pH on the stabilities of

Fig. 2. Low fat emulsion in salad dressing prepared with the rotor stator as
the emulsions
homogenization technology.

The mathematical model that describes stability interactions be-

tween components of the formulation with respect to the ζ potential is

61
M.A. Cabrera-Trujillo et al.
Table 3
Equations for ζ potential.
Time Ultra turrax
Day 0 ζpotential = (369.03 xA) − (182.36 xB) + (26.45 xC) + (0.02 xD) − (575.25xAB)
− (1411.93 xAC) − (553.70 xAD) + (99.19 xBC) + (482.51 xBD)
− (51.20 xCD) + (4384.01 xABC) + (207.13 xABD) + (1994.42 xACD)
+ (443.53 xBCD)
Day 7 ζpotential = (519.87 xA) + (84.15 xB) − (1375.55 xC) + (0.87 xD)
− (2121.48 xAB) + (2847.06 xAC) − (785.59 xAD)
+ (3882.14 xBC) + (108.58 xBD) + (2022.07 xCD)
− (6164.73 xABC) + (3950.59 xABD) − (4193.15 xACD)
− (4866.77 xBCD)
Time
Day 0
Day 7
A= oil, B= Yolk, C= Mustard, D=Vinegar, AB= oil-yolk, AC= oil - mustard, AD= oil-vinegar, BC= yolk-mustard, BD= yolk–vinegar, CD= mustard -vinegar,
ABC= oil-yolk-mustard, ABD= oil-yolk-vinegar, ACD= oil-mustard -vinegar, BCD= yolk-mustard-vinegar.
shown in Table 3. The interactions between oil-yolk (AB) and yolk–-
vinegar (BD) components showed significant effects (P < 0.05) on the
stabilities of emulsions obtained using the three technologies. In
Table 3, the prediction model for the ζ potential for each technology is
shown. It is demonstrated that for both day 0 and day 7, the main in-
teraction was between the oil-yolk components (AB). However, emul-
sions obtained with Ultra Turrax only showed significant interactions at
day 0 between oil-vinegar (AD) and yolk-vinegar (BD); meanwhile, at
day 7, a negative effect was demonstrated on the stability and ζ po-
tential with the addition of mustard (C). For the rotor-stator and ul-
trasound technologies, on days 0 and 7, the oil-yolk (AB), yolk-mustard
(BC) and yolk-vinegar (BD) interactions showed a positive significant
effect on the ζ potential. These results are also related to the pH values
of the most stable emulsions at days 0 and 7, influenced primarily by
the interactions of the components with vinegar (D) (10–20%).
Navidghasemizad et al. (2014) found positive ζ potential values at pH
values from 3 to 5 for emulsions with egg yolk added.
ζ potential values showed common interactions between the oil-yolk
(AB) and yolk-vinegar (BD) components. The highest ζ potential values
were obtained at egg yolk concentrations above 3% (w/w). According
to Wang et al. (2010), emulsions with high ζ potential are electrically
stabilized, and this is related to the effect on the force of the interfacial
film generated by the egg yolk protein, which forms a film adsorbed
around oil droplets that protects against coalescence and phase se-
paration over time (Kiosseoglou, 2003; Orcajo et al., 2013).
Optimization of the experimental mixture model for the composition
Optimization of the mixture model relative to the stability of the
emulsions was obtained for each of the technologies at days 0 and 7,
with the highest ζ potential value and least phase separation found for
day 7. Thus, possible solutions very close to 1 according to the desir-
ability criterion were obtained (Jeong and Kim, 2009). Table 4 shows
the formulations selected for their level of desirability for validation of
the model at days 0 and 7. Optimization and verification of the mixture
model defined the composition of the formulation to be used in the
sensory evaluation. Selected optimal points were validated by the
62
International Journal of Gastronomy and Food Science 13 (2018) 58–64
Rotor-Stator
ζpotential = −(55.06 xA) − (384.13 xB) − (88.35 xC) + (2.18 xD)
+ (926.11 xAB) + (85.43 xAC) + (71.98 xAD) + (801.01 xBC)
+ (776.28 xBD) + (72.12 xCD)
ζpotential = −(102.85 xA) − (327.20 xB ) − (41.38 xC) + (2.89 xD)
+ (872.51 xAB) + (108.30 xAC) + (138.97 xAD) + (640.18 xBC)
+ (721.37 xBD) − (10.53 xCD)
Ultrasound
ζpotential = (18.56 xA) − (369.25 xB ) − (30.99 xC) + (1.28 xD)
+ (778.63 xAB) − (63.36 xAC) − (27.81 xAD) + (692.15 xBC)
+ (761.55 xBD) − (1.45 xCD)
ζpotential = −(58.69 xA) − (296.22 xB ) − (18.62 xC) + (1.56 xD)
+ (772.79 xAB) + (41.48 xAC) + (81.03 xAD) + (526.66 xBC)
+ (675.32 xBD) − (18.55 xCD)
desirability model, yielding errors of 8.6%, 0.2% and 1.3% for Ultra
Turrax, rotor-stator and ultrasound, respectively. Despite the low error
values given the complexity of the system, the mathematical model
showed an excellent fit in terms of prediction of the obtained results,
which have aided in understanding how variation in the composition,
as well as, the use of different technologies play important roles in the
stability of emulsions.
Sensory evaluation
An average composition was defined to obtain the emulsions with
the use of the three homogenization technologies: oil, 15.81% (w/w);
egg yolk, 4.46% (w/w); mustard, 0.044% (w/w); vinegar, 19.68% (w/
w); and water, 60,00% (w/w). Thus, from this composition, the sensory
analysis was done to determine the effect on overall taste perception of
the emulsions obtained with each one of the homogenization technol-
ogies.
The results showed for the emulsions obtained with ultrasound was
valuated a lower preference in the hedonic scale for both flavour (vi-
negar) and flavour (oil) descriptors, this perception can be related with
the results of Pingret et al. (2013), whom described unpleasant com-
pounds on fat food products when were applied ultrasound. In addition,
was over perceived the vinegar flavour, than the other descriptors in
these emulsions, in this way for the consumer acceptance, Ma et al.
(2013) they found that the level acidity of the vinegar has a large in-
fluence on the flavors of dressings for salads. With respect to the aroma
(fat) descriptor, no significant differences were found for the three
technologies (P < 0.05). The lowest overall taste acceptance were
calificated for the colour, appearance and flavour (fat) descriptors for
the emulsion with Ultra Turrax. The lowest sensorial acceptance was
21% for the emulsion obtained with ultrasound, therefore is evident
that ultrasound may has a relationship between the low valoration of
flavour and off flavors as explained by Chemat et al. (2004) for 100%
(w/w) sunflower oil. However to virgin olive oil Bejaoui et al. (2017)
demonstrated that there were no significant effect of ultrasound on the
oxidative stability. The highest values in the hedonic scale were found
for colour, appearance, aroma (vinegar), flavour (vinegar) and flavour
M.A. Cabrera-Trujillo et al. International Journal of Gastronomy and Food Science 13 (2018) 58–64

Table 4
Selected formulation for model validation.

Technology Day Compounds Expected values

Oil (% w/w) Egg yolk (% w/w) Mustard (%w/w) Vinegar (%w/w) Water (%w/w) ζ potential (mV) Separation (cm) Diseability

Ultra turrax 0 15.00 5.00 0.00 20.00 60.000 46.69 X 1.00

7 15.14 4.45 0.00 20.41 60.000 49.38 1.51753 0.95
Rotor-stator 0 16.78 4.44 0.00 18.78 60.000 53.06 X 1.00
7 17.23 3.90 1.13 17.75 60.000 52.54 2.55E-06 0.97
Ultrasound 0 15.65 3.95 0.13 20.28 60.000 51.33 X 1.00
7 16.74 4.03 0.22 19.00 60.000 55.03 0.406651 1.00

Color (white to pale Acknowledgements

yellow)
6.0
The authors thank the Directorate-General of Research of the
5.0
University of La Sabana for funding this project through the 2014 in-
4.0 ternal call for research projects (ING-153-2014).
Flavor (oil) 3.0 Appearance (uniform)

2.0
Appendix A. Supplementary material

1.0
Supplementary data associated with this article can be found in the
0.0 online version at http://dx.doi.org/10.1016/j.ijgfs.2018.06.002.

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Flavor (vinegar) Odour (vinegar)

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