Effect of Oil Content and Emulsifier Type on the Properties and Antioxidant Activity of Sea Buckthorn Oil-in-Water Emulsions

Table 1

Droplet characteristics of the sea buckthorn oil-in-water emulsions (oil: 5 g/100 g; SC: 1 g/100 g) produced at different homogenization pressures.

Pressure (MPa)	20	40	60	80
d (nm)	282.1 ± 2.3a	231.3 ± 4.8b	214.5 ± 0.6c	204.6 ± 2.4d
PdI	0.21 ± 0.02	0.20 ± 0.01	0.17 ± 0.02	0.14 ± 0.03
Zeta (mV)	−31.2 ± 0.8a	−32.6 ± 0.4a	−32.1 ± 0.4a	−30.6 ± 0.5a

d: mean diameter and PdI: polydispersity index. Different letters in each row indicate significant differences among samples ().