Stability of Oil-in-Water Emulsions with Sunflower (Helianthus annuus L.) and Chia (Salvia hispanica L.) By-Products

Emulsifiers and stabilizers play an important role in emulsion stability. Optical characterization and droplet size distribution of oil-in-water emulsions formulated with different types and concentrations of modified sunflower lecithin [phosphatidylcholine (PC) enriched lecithin and deoiled sunflow...

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Published in:Journal of the American Oil Chemists' Society 2016, Vol.93 (1), p.133-143
Main Authors: Guiotto, Estefania N, Capitani, Marianela I, Nolasco, Susana M, Tomás, Mabel C
Format: Article
Language:English
Subjects:
Agriculture
Biomaterials
Biotechnology
byproducts
Chemistry
Chemistry and Materials Science
chemists
Chia mucilage
droplet size
Emulsifiers
Emulsions
Food Science
Helianthus annuus
Industrial Chemistry/Chemical Engineering
Modified sunflower lecithin
oils
Oil‐in‐water emulsions
optical properties
Original Paper
phosphatidylcholines
phosphatidylethanolamines
Salvia hispanica
stabilizers
Storage
Storage conditions
storage time
Vegetable oils
Water
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creator Guiotto, Estefania N
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description Emulsifiers and stabilizers play an important role in emulsion stability. Optical characterization and droplet size distribution of oil-in-water emulsions formulated with different types and concentrations of modified sunflower lecithin [phosphatidylcholine (PC) enriched lecithin and deoiled sunflower lecithin], with or without chia mucilage (0.75 % wt/wt), have been evaluated as a function of storage time at 4 ± 1 °C. Emulsions with PC-enriched lecithin (without chia mucilage) exhibited the highest stability at the different concentrations because of the high PC/phosphatidylethanolamine ratio in comparison to Control lecithin. The addition of 0.75 % wt/wt mucilage contributed to obtain stable emulsions for all type and concentrations of emulsifiers studied, mainly with PC-enriched lecithin due to the reduction of the mobility of oil particles by the formation of a tridimensional network.
doi_str_mv 10.1007/s11746-015-2746-9
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source Wiley-Blackwell Read & Publish Collection; Alma/SFX Local Collection
subjects Agriculture
Biomaterials
Biotechnology
byproducts
Chemistry
Chemistry and Materials Science
chemists
Chia mucilage
droplet size
Emulsifiers
Emulsions
Food Science
Helianthus annuus
Industrial Chemistry/Chemical Engineering
Modified sunflower lecithin
oils
Oil‐in‐water emulsions
optical properties
Original Paper
phosphatidylcholines
phosphatidylethanolamines
Salvia hispanica
stabilizers
Storage
Storage conditions
storage time
Vegetable oils
Water
title Stability of Oil-in-Water Emulsions with Sunflower (Helianthus annuus L.) and Chia (Salvia hispanica L.) By-Products
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