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2.7. Determination of the Emulsification Index

RS Renata Raianny da Silva
JS Júlio C. V. Santos
HM Hugo M. Meira
SA Sérgio M. Almeida
LS Leonie A. Sarubbo
JL Juliana M. Luna
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The emulsification index was determined using the method described by Cooper and Goldenberg [19], where 2 mL of a hydrocarbon was added to 2 mL of the cell-free metabolic liquid in an assay tube and vortexed for 2 min. Emulsion stability was determined after 24 h and the emulsification index was calculated by dividing the height of the emulsion by the total height of the mixture and multiplying by 100.

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Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).

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