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Oil-in-water emulsions prepared using vegetable oils and buttermilk as emulsifier: Unveiling the impact of high-pressure homogenization valve design on emulsion physical and oxidative stability
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DOI：10.1016/j.ifset.2025.104410.png)
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Abstract
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• Microfluidization (MF) produced emulsions with the smallest droplets, lowest polydispersity, and highest overall stability. • Ultra-High-Pressure Homogenization (UHPH) increased lipid oxidation compared with MF, while physical instability was more evident at higher oil level. • Conventional Homogenization (CH) led to larger droplets and low oxidative stability at 20 % oil, but offered moderate physical stability. • Buttermilk (BM) concentration improved stability in low-shear MF but caused protein aggregation and instability in high-shear UHPH when used excessively. • A higher oil phase (20 %) boosted oxidative stability by increasing viscosity and droplet packing but needed careful emulsifier adjustment in high-shear systems.
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