PHYSICAL MODEL OF STABLE FOOD MATRIX FORMATION IN HEMP EMULSION UNDER ULTRASONIC CAVITATION
DOI:
https://doi.org/10.31548/humanhealth.1.2026.139Keywords:
hemp emulsion, edes tin, ultrasonic cavitation, physical model, morphological transformation, kinetic stability, nanodispersed phaseAbstract
Stabilizing nanodispersed systems in plant-based emulsions without the addition of external agents remains a complex physico-chemical challenge. Understanding the morphological transformation of hemp kernel components under the influence of acoustic fields is fundamental to creating thermodynamically stable food systems.
In modern food engineering, technological dispersed media are viewed as hierarchically organized systems in which stability is achieved through the specific functional properties of the raw material's endogenous components. For hemp emulsions, it is critical to determine the lipid phase's dispersion potential and the activation of the edestin protein's stabilizing properties.
The objective of this study is to develop and theoretically substantiate a physical model of the morphological transformation of hemp emulsion components under acoustic cavitation to ensure long-term kinetic stability by utilizing internal raw material resources.
A physical model has been formulated to describe the dynamics of lipid globule disruption under local pressure gradients and micro-jets generated by the collapse of cavitation bubbles. The morphological transition of the system from a coarse-dispersed to a nanodispersed state is described. This process is accompanied by intensive fragmentation of lipid globules and the denaturation activation of edestin, resulting in the unfolding of its compact globular structure into an amphiphilic form. A dense viscoelastic protein shell forms around lipid droplets through adsorption and the formation of intermolecular disulfide bridges, effectively preventing coalescence. The conditions for kinetic stability are defined by the formation of a structured adsorption layer of edestin, which provides both a steric and an electrostatic barrier against coalescence.
For the first time, a physical substantiation is proposed for the stabilization of plant-based emulsions as a result of nanophase morphological restructuring under cavitation. The conditions for aggregative and kinetic stability are substantiated by reaching a critical thermodynamic threshold and by the dominance of thermal Brownian motion energy over gravitational forces.
The developed model confirms that producing stable, functional hemp-based beverages requires the application of advanced physical processing methods, specifically ultrasonic cavitation technologies, to control nanoscale processes and realize the Clean Label concept.
Received 12.12.2025
Accepted 09.02.2026
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