Production of Sacha Inchi oil emulsions by high‐shear and high‐intensity ultrasound emulsification: Physical properties and stability

This study investigated the physical properties and stability of Sacha Inchi oil‐in‐water emulsions prepared by means of high‐shear and high‐intensity ultrasound‐assisted emulsification, using maltodextrin and a modified starch (Hi‐Cap® 100) as stabilizing agents. The obtained emulsions exhibited particle sizes between 0.10 and 2.75 μm, and span values ranging from 1.39 to 2.64. Their ζ‐potentials around −25 mV and the high resistance to aggregation by electrolytes suggest a predominantly electrosteric stabilization mechanism. Both the preparation method and the oil loading influenced the properties and stability of the emulsions. Ultrasound‐assisted emulsification produced emulsions with slightly wider droplet size distribution, higher viscosity, and lower stability over time, than those obtained via the high‐shear process. As the oil loading increased from 20% to 30%, the viscosity significantly increases, and all emulsions exhibited a shear‐thinning behavior that fits well to the Herschel‐Bulkley model. Practical applications Sacha Inchi oil is a promising product for applications in the formulation of functional foods. However, because of its high degree of unsaturation, it is not easy to add into food products due to its oxidation susceptibility. Oil‐in‐water emulsions are suitable systems with a wide range of applications in the food industry. Sacha Inchi oil emulsions prepared by either high‐shear or ultrasound‐assisted emulsification offer an alternative to taking advantage of the unique nutritional properties of this oil, rich in alpha‐linolenic and linoleic acids, which have proved to have bioactive properties.