Abstract In recent decades, novel technologies and advanced methods have emerged in the fields of science and industries, exerting profound effects on the production and processing of materials. One of the areas that has undergone significant transformations with the development of these technologies and methods is the science of emulsification. Emulsions, as two-phase mixtures of liquids with different properties, find applications in various industries, including food, pharmaceuticals, cosmetics, healthcare, and textile. The creation and stabilization of emulsions using various methods play a crucial role in influencing the physical and chemical properties and maintaining the quality of materials. In the pursuit of enhancing the efficiency and quality of the emulsification process, research has been conducted to identify and optimize suitable methods and parameters for various changes and requirements. In this context, two important methods, namely ultrasonication and shear homogenization, represent examples of preva‎lent and effective approaches in emulsification. Each of these methods, with its own principles and mechanisms, has played a fundamental role in improving the quality and stability of emulsions. Emulsification is performed through various methods, each having its own advantages and disadvantages. One of the key considerations in studying emulsions is their stability. In fact, the more stable an emulsion is, the longer its lifespan and durability, preserving its visual properties such as color for an extended period. To increase the lifespan and stability of an emulsion, various methods, including the addition of additives to the emulsion, are available. However, the emulsification method itself can also play a crucial role in stability. This research investigates the effect of two emulsification methods, ultrasonication and shear homogenization, on the stability of an emulsion without the presence of additives and emulsifiers. Emulsions based on water were prepared using both ultrasonication and shear homogenization methods, and these emulsions were studied and analyzed. Microscopic examination, pH control, viscosity measurement, zeta potential of droplets, and chemical analysis were used to examine the structural and stability aspects of the prepared emulsions. These comprehensive tests will reveal all the properties and structures of the prepared emulsions, allowing for the assessment of the effects of each emulsification method. The results indicate that emulsions prepared using the ultrasonication method have smaller particle size, higher zeta potential, lower viscosity, higher pH, better dispersion index, and more uniform distribution of particles, resulting in higher stability and durability compared to the shear homogenization method. Consequently, emulsions prepared with ultrasonication demonstrated superior stability and durability. This was evident when emulsions obtained from shear homogenization quickly separated or coagulated, leading to a rapid deterioration in their quality due to improper distribution of particles and size inconsistency. In conclusion, these results highlight the superiority of the ultrasonication emulsification method over shear homogenization. Therefore, in addition to adding emulsifiers and various additives to enhance durability and stability, the choice of emulsification method can also play a crucial role in the stability and quality of an emulsion.

حامد رضوي بني

مصطفي نصيري , مرضيه رضازاده