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...
| Autores: | , , , |
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| Tipo de documento: | artigo |
| Estado: | Versão publicada |
| Data de publicação: | 2015 |
| País: | Argentina |
| Recursos: | Universidad Nacional de La Plata |
| Repositório: | SEDICI (UNLP) |
| Idioma: | inglês |
| OAI Identifier: | oai:sedici.unlp.edu.ar:10915/133770 |
| Acesso em linha: | http://sedici.unlp.edu.ar/handle/10915/133770 |
| Access Level: | Acceso aberto |
| Palavra-chave: | Química Modified sunflower lecithin Chia mucilage Oil-in-water emulsions Storage conditions |
| Resumo: | 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. |
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