Beverage emulsions: Comparison among nanoparticle stabilized emulsion with starch and surfactant stabilized emulsions

Amol Chaudhari, Yuanjie Pan, Nitin Nitin

Research output: Contribution to journalArticlepeer-review

15 Scopus citations


Emulsions are widely used in beverages to impart desired appearance and flavor to the products. Ring formation in beverages with emulsions during thermal processing and storage is one of the key challenges. This study was aimed at comparing the relative effectiveness of silica nanoparticle based emulsifiers with surfactant and biopolymer based emulsifier (modified starch) in influencing physical stability of emulsions in a model juice. The stability of emulsions was measured by characterizing changes in emulsion droplet size, zeta potential, UV-vis absorbance and visual evaluation of phase separation or ring formation in both primary emulsions and beverage emulsions as a function of storage time. The influence of thermal processing on stability of emulsions both immediately after processing and upon storage was evaluated. The thermal processing conditions simulated both high temperature short time and low temperature long time pasteurization conditions. The results demonstrate that the mean droplet diameter of primary emulsions stabilized by selected emulsifiers was stable during storage for 21. days with and without pasteurization. Based on measurements of mean droplet diameter and visible ring formation, polyoxyethylene sorbitan monolaurate (tween-20) stabilized emulsion was not stable in a model juice and the stability of this emulsion was further reduced with thermal processing. In contrast, starch and silica stabilized emulsions in a model juice did not show significant changes in particle diameter or visible ring formation during storage with and without prior thermal processing, although starch stabilized emulsion did show a decrease in absorbance during storage. Zeta potential measurements in a model juice indicate that the surface properties of emulsions were significantly distinct from those of primary emulsion, indicating interaction of juice components with the emulsion interface influencing the surface charge at the interface. These changes in zeta potential of emulsion droplets did not correlate with reduced stability of the emulsions. Overall, the results demonstrate that nanoparticle stabilized emulsions can improve stability of emulsion in beverages as compared to surfactant and biopolymer stabilized emulsions and provides a comprehensive matrix to evaluate stability of emulsions in beverages.

Original languageEnglish (US)
Pages (from-to)156-163
Number of pages8
JournalFood Research International
StatePublished - Mar 1 2015


  • Beverage emulsion
  • Emulsion stability
  • Particle stabilized emulsions
  • Ring formation

ASJC Scopus subject areas

  • Food Science


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