J Food Sci Technol 2021 Feb 19;58(2):484-493. Epub 2020 Jun 19.
Department of Food Science and Technology, Research Institute of Food Science and Technology, Mashhad, Iran.
Using ultrasound technology for obtaining O/W lycopene emulsions needs analyzing the parameters for the enhanced application. To this end, O/W lycopene emulsions (30:70) were processed using ultrasound with powers of 240 W and 360 W in 5, 10, and 15 min. Afterward, the poly dispersity index, droplet size, ζ-potential, turbidity, phase separation, lycopene concentration, rheological behavior, surface tension, and morphology of emulsions was investigated. Read More