The potential of ultrasound as a complementary technique for enhancing the stability of in-packed food emulsions such as mayonnaise without changing the conventional packaging material was evaluated. For this purpose, model salad dressing emulsions, containing acacia gum and lecithin, were stabilized by ultrasound within the package and their physical stability, particle size distribution, color, and consistency were compared to those stabilized by conventional power ultrasound and mechanical homogenization. Although both emulsifiers improved the stability of the emulsions, the stability of lecithin-containing samples was up to 5.4 times higher than the AG-containing counterparts. Turbiscan and laser particle size analysis showed that power sonicated sample containing lecithin had the highest physical stability (migration rate of 0.1 mm/h) with the smallest particle size (2.9 ± 0.2 μm). Conventional power ultrasound was superior compared to the other investigated techniques regarding saving energy, improving product's stability, appearance and decreasing emulsifier demand. The in-pack sonication technique also stabilized the oil-water mixtures in the presence of a capable natural emulsifier (migration rate of 30 mm/h) and saved up to 73% of emulsification energy as compared to mechanical homogenization. The stability of the in-pack sonicated sample containing lecithin was comparable to that of the mechanically homogenized sample in the presence of acacia gum (migration rate of 30.4 and 32.9 mm/h, respectively). The proposed homogenization technique gave an emulsion with smaller droplet size (31.7 ± 0.2 μm), enhanced the stability of the studied model salad dressing and addressed the drawback of conventional power ultrasound technique by segregating the food product and ultrasound horn.

评估了超声波作为一种补充技术的潜力，该技术可以在不更改常规包装材料的情况下增强蛋黄酱等包装食品乳液的稳定性。为此，在包装内通过超声使包含阿拉伯树胶和卵磷脂的模型色拉调味品乳液稳定，并将其物理稳定性，粒度分布，颜色和稠度与通过常规功率超声和机械均质化稳定的乳液进行比较。尽管两种乳化剂均提高了乳液的稳定性，但含卵磷脂的样品的稳定性却比含AG的样品高出5.4倍。Turbiscan和激光粒度分析表明，含卵磷脂的强力超声处理样品具有最高的物理稳定性（迁移率为0。最小粒度（2.9±0.2μm）为1 mm / h）。在节省能源，改善产品稳定性，外观和减少乳化剂需求方面，常规功率超声优于其他研究技术。包内超声处理技术在功能强大的天然乳化剂（迁移速率为30 mm / h）的存在下也能稳定油水混合物，与机械均质化相比，可节省多达73％的乳化能。在阿拉伯胶存在下，含卵磷脂的包装内超声处理样品的稳定性与机械均质化样品的稳定性相当（迁移速率分别为30.4和32.9 mm / h）。拟议的均质技术使乳液的液滴尺寸更小（31.7±0.2μm），