Characterization of Ultrasonically Prepared Flaxseed oil Enriched Beverage/Carrot Juice Emulsions and Process-Induced Changes to the Functional Properties of Carrot Juice

Abstract

This study reports on the formation of stable emulsion of flaxseed oil (1 % v/v) in carrot juice (CJFO) using 20-kHz ultrasound (US) at 176 W and 4 min of processing time. The shear forces generated by acoustic cavitation are responsible for the production of emulsion droplets of size 0.6 μm. Pectin acted as an emulsifier providing stability by creating electrostatic repulsion (ζ potential −30 mV) between emulsion droplets and the emulsions were stable up to 8 days at 4 ± 2 °C. The viscosity of the emulsion remained unchanged with sonication time (up to 8 min) and upon storage. The unaffected flow behavior of emulsions was an advantage to adapt it to existing pipelines in food industries. So..