What is it about?
Allyl isothiocyanate is an important compound found in mustard oil. Despite its valuable properties, such as antibacterial and antifungal effects, it evaporates easily, reducing its effectiveness over time. To address this, mustard oil can be encapsulated in small droplets within an emulsion – a mixture of oil and water – helping to preserve it and extend its shelf life. This study evaluated how long these emulsions remain stable. However, traditional stability tests take a long time, so we tested a fast-aging method using an accelerated aging protocol. This approach speeds up the process by increasing the storage temperature of the emulsions. We tested two types of mustard oil emulsions at different temperatures and found that the method successfully predicted their shelf life.
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Why is it important?
We validated an accelerated aging protocol to predict the shelf life of microencapsulated mustard oil emulsions in a much shorter time – two to four times faster than aging at room temperature. By increasing storage temperatures and applying mathematical models, we successfully correlated accelerated aging data with real-time stability results. This validation allows researchers and industries to reliably use this method to test the stability of similar emulsions without waiting months or years. The ability to quickly assess how emulsions degrade could accelerate innovation, reduce costs, and make it easier to develop longer-lasting, high-quality mustard oil-based products. This approach could benefit food preservation, packaging, and other applications where mustard oil’s antimicrobial properties are valuable.
Perspectives
Contributing to methodologies that simplify scientific processes and make them more efficient is essential. The validation of this accelerated aging protocol enables the prediction of stability in a shorter period, which is crucial for optimizing formulations and improving the research process. This study can serve as a valuable tool for researchers and industries working with emulsions, helping them develop more stable and effective products in less time.
Vitor Mathias Muneratto
UNESP
Read the Original
This page is a summary of: Validation of an Accelerated Aging Protocol for Microencapsulated Mustard Oil in Emulsion, Journal of Testing and Evaluation, May 2025, ASTM International,
DOI: 10.1520/jte20240407.
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