Ehsan Alimardani - Department of Food Science and Technology, Science and Research Ayatollah Amoli Branch Islamic Azad University Amol, Iran,
Seyed H. Hosseini-Parvar - Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University (SANRU), Khazar Abad Road Sari, Iran
Seyed Ahmad Shahidi - Department of Food Science and Technology, Science and Research Ayatollah Amoli Branch, Islamic Azad University,Amol, Iran
Ali Motamedzadegan - Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University (SANRU), Khazar Abad Road Sari, Iran

One of the novel food hydrocolloid is basil seed gum (BSG) which is extracted from Ocimum basilicum L seed. At present study, the effect of ultrasonication time (120, 180 and 240 s) mint essential oil level (MEO) (0.05, 0.1 and 0.15%) and concentration of BSG (0.1, 0.2 and 0.3% w/w) and gum Arabic (GA) (0.3, 2.5, 5 and 7.5% w/w) on the particle size distribution, zeta potential and creaming index (CI) of the emulsions were investigated at constant ultrasound power (150 W), amplitude (100%) and frequency (20 kHz). The results showed that a stable emulsion using BSG only observed in the sample with 0.3% (w/w) BSG and 0.05% (w/w) MEO. CI measurement revealed the higher stability of BSG emulsions than the GA emulsions. This phenomenon may be explained by viscoelastic properties of BSG. Zeta potential measurement of the MEO emulsions contain 0.3% BSG/GA showed the same average value (< – 44 mV). However, MEO emulsions contain BSG were more stable than GA emulsions during one month storage

Ultrasonication, Creaming index, Basil seed gum, Arabic Gum