4. Resultados y discusiones
4.6. Comparacio´n de los dos me´todos de emulsificacio´n evaluados
De acuerdo a los ana´lisis de estabilidad empleados en esta investigacio´n (´ındice de cremado y taman˜o de partícula), las emulsiones obtenidas por ultrasonido fue- ron ma´s estables que las obtenidas por el me´todo convencional, cuando se emplea en ambos casos la misma formulacio´n (10 % v/v de aceite de oliva, 1 % de lecitina de soya). En el caso del ´ındice de cremado, la emulsificacio´n ultraso´nica produjo emulsiones sin cremado para algunas corridas experimentales (Cuadro 22), mientras que la emulsificacio´n convencional (mezclado a alta velocidad) presento´ emulsio- nes con ´ındice de cremado superior al 80 % (Cuadro 27) para todas las corridas. Con respecto al taman˜o de partícula (gotas de aceite) de las emulsiones, los valores ma´s pequen˜os obtenidos por ultrasonido (1.88 µm, Cuadro 23) fueron similares a los obtenidos por el me´todo convencional (1.74 µm, Cuadro 28) que sin embargo flocularon visualmente.
Conclusiones
1.El tiempo de procesamiento y la potencia fueron los par a´metros tecnolo´gicos que tienen un efecto significativo sobre la estabilidad de las emulsiones obte- nidas por emulsificacio´n ultraso´nica. Los valores de estos para´metros fueron 270 segundos y 390 W. El dia´metro del sonotrodo no tuvo un efecto signifi- cativo. Con respecto al proceso de emulsificacio´n convencional, no se pudo determinar estad´ısticamente un efecto significativo del tiempo de procesa- miento o velocidad sobre la estabilidad de las emulsiones para los niveles empleados y tiempo de medicio´n, presentando los datos heterokedasticidad. Sin embargo, a partir de la gra´fica de interacciones se estimo´ que el tiempo de procesamiento ma´s adecuado sería 270 segundos, y que la velocidad re- comendable sería la que corresponde al nivel “medio” del equipo (≈ 20000 RPM).
2.Todas las emulsiones preparadas con los par a´metros o´ptimos de emulsifica- cio´n ultraso´nica y todas las formulaciones ensayadas, fueron estables hasta el final del periodo evaluado (60 días). Se confirmaron algunas relaciones establecidas en la literatura, como que los menores taman˜os de partícula (ex- presados como la mediada o D50) se obtuvieron con la mayor concentracio´n de emulsificante y menor concentracio´n de la fase oleosa, con algunas excep- ciones puntuales.
3.Se observ o´ que la concentracio´n de NaCl y el pH inicial de las emulsiones tienen un gran efecto sobre el taman˜o de partícula y por lo tanto de la estabili-
dad de las emulsiones. Las emulsiones obtenidas con los para´metros o´ptimos de emulsificacio´n ultraso´nica se desestabilizaron visualmente (medido por el ´ındice de cremado) en presencia de las diferentes concentraciones de NaCl (1 - 3 %). Esta desestabilizacio´n no pudo ser compensada con ninguno de los niveles de tiempo de pre-tratamiento con agitacio´n a alta velocidad.
4.El aderezo italiano preparado con los par a´metros tecnolo´gicos de emulsifi- cacio´n ultraso´nica determinados como o´ptimos alcanzo´ una calificacio´n sen- sorial aceptable pero no destacable ni muy pobre, para las caracter´ısticas de sabor, apariencia, aroma y aceptabilidad.
Recomendaciones
1
. Se recomienda estudiar adicionalmente sistemas emulsificantes compuestos de emulsionantes en diferentes proporciones con diferentes valores de HLB para lograr emulsiones con mayor estabilidad en el caso de la emulsificacio´n convencional (agitacio´n a alta velocidad) y conseguir taman˜os de partícula específicos en el caso de la emulsificacio´n con ultrasonido.
2
. Para estudiar el efecto de mayores tiempos de emulsificaci o´n ultraso´nica se debería emplear un equipo especial (sistema de dispersio´n de luz dina´mi- ca) para la determinacio´n del taman˜o de las gotas de aceite en el rango de nano´metros.
3
. Se recomienda estudiar el efecto de la distancia del sonotrodo con respecto a la interfase aceite/agua, debido a que algunas referencias indican un efecto signifativo que podría emplearse para producir emulsiones con menor taman˜o de gota como resultado de una mejor actuacio´n de las fuerzas de cavitacio´n y cizalla.
4
. Se recomienda desarrollar un estudio exclusivo del efecto del procesamien- to ultraso´nico sobre las caracter´ısticas sensoriales de emulsiones particulares (productos) con la finalidad de determinar su relacio´n con los para´metros tec- nolo´gicos.
5
. Se recomienda realizar un estudio de vida en anaquel para los productos ali- mentarios producidos por emulsificacio´n ultraso´nica.
6
. Se recomienda realizar un estudio sensorial adecuado a la poblaci o´n objetivo del producto (emulsio´n) que se desea obtener. Se debe considerar el nu´mero de jueces (panelistas) para lograr resultados estad´ısticamente significativos.
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