A Comparative Study of the Physicochemical Properties of a Virgin Coconut Oil Emulsion and Commercial Food Supplement Emulsions

Abstract

Food manufacturers are interested in developing emulsion-based products into nutritional foods by using beneficial oils, such as fish oil and virgin coconut oil (VCO). In this study, the physicochemical properties of a VCO oil-in-water emulsion was investigated and compared to other commercial oil-in-water emulsion products (C1, C2, C3, and C4). C3 exhibited the smallest droplet size of 3.25 µm. The pH for the emulsion samples ranged from 2.52 to 4.38 and thus were categorised as acidic. In a texture analysis, C2 was described as the most firm, very adhesive and cohesive, as well as having high compressibility properties. From a rheological viewpoint, all the emulsion samples exhibited non-Newtonian behaviour, which manifested as a shear-thinning property. The G'G'' crossover illustrated by the VCO emulsion in the amplitude sweep graph but not the other commercial samples illustrated that the VCO emulsion had a better mouthfeel. In this context, the VCO emulsion yielded the highest zeta potential (64.86 mV), which was OPEN ACCESSMolecules 2014, 19 9188 attributed to its strong repulsive forces, leading to a good dispersion system. C2 comprised the highest percentage of fat among all emulsion samples, followed by the VCO emulsion, with 18.44% and 6.59%, respectively.

Studied of Defatted Flour and Protein Concentrate of Prunus serotine and Applications

“…In order to measure the particle size of the P. serotine defatted flour, the methodology of Khor et al [30] was used with some modifications. The flour was measured in a Mastersizer 3000 Hydro LV (Malvern Instruments Ltd., Worcestershire, UK) using the liquid unit.…”

“…Optical properties of the sample were defined as refractive index 1.43 for PsPC and 1.46 for WPC, water as dispersant and an absorption of 0.1. The results were expressed as means ± standard deviation [30].…”

Virgin Coconut Oil and Its Antimicrobial Properties against Pathogenic Microorganisms: A Review

“…VCO naturally contains a 3:1 ratio mixture of MCFAs and LCFAs [25] where the saturated MCFAs comprises two-thirds of coconut oil"s fatty acids, the saturated LCFAs are less than one-third, and the unsaturated fatty acids are less than a tenth of its fatty acids [26]. Coconut oil is about 90% saturated fatty acids and is highly saturated oil [27].…”

“…Only recently, Odel et al [59] further proved that LA could hinder the maturity of S. aureus, B. cereus, E. coli, and Salmonella thypimurium, but the inhibition was still lower than the Ciprofloxacin, an antibiotic used to treat a number of bacterial infections. Khor et al [25] concluded that the acidic pH nature of VCO between 2.52 and 4.38 may be an important attribute to its microbial inhibitory action. The antibacterial activity of MCFAs has been summarized in Table II.…”

Characteristics of Virgin Coconut Oil Emulsion with Honey and Citric Acid

“…Hidrocolloids can act as surface active gums since it has the ability to create film in the oil droplets surrounding, making the coalescence takes slowly and prevent the emulsion to breakdown. In addition, some other hydrocolloids can stabilize the emulsion by increasing the viscosity of the aqueous stage [5] and [6].…”