Physical Characterization of Red Palm Oil Emulsion

Armetha, Vallerina; Hariyadi, Purwiyatno; Sitanggang, Azis Boing; Yuliani, Sri

doi:10.5220/0010641200003108

Cited by 2 publications

(3 citation statements)

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“…The results implied that the 15% WPC76-stabilized RPO emulsion showed the highest physical stability against applied strain. This work findings are consistent with prior research (Armetha et al, 2022), which found that 15% WPC76-stabilized emulsions had the best physical stability of any emulsion tested. Nevertheless, the LVE in this study was close to the lowest strain in the range tested (≈0.1%).…”

Section: Flow Behaviour Of Emulsionssupporting

confidence: 92%

“…Other chemicals used in this study were of proanalytical grade and purchased from Merck KGaA (Darmstadt, Germany). Emulsification of WP-based RPO emulsions Emulsification was performed using a previous reported method (Armetha et al, 2022). The continuous phase was initially prepared.…”

Section: Methodsmentioning

confidence: 99%

“…However, studies on WP-based emulsifiers for O/W RPO emulsion stabilization is still limited. Our recent work shown that WP-based emulsifiers could form a stable RPO emulsion, however the prior study was still constrained to visual observations (e.g., appearance stability, creaming index) (Armetha et al, 2022). Of course, an emulsion with good thermodynamic and kinetic stability is necessary to maximize the stability of lipophilic-bioactives.…”

Section: Introductionmentioning

confidence: 99%

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The stability of whey protein-stabilized red palm oil emulsion from a rheological perspective

Armetha

Hariyadi

Sitanggang

et al. 2022

AUDJG - Food Technology

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The objective of this study was to investigate into the physical stability of whey protein (WP)-stabilized red palm oil (RPO) emulsions based on rheological properties such flow behaviour, viscoelastic properties, apparent viscosity (ηapp), and linear viscoelastic range limits (LVE). RPO emulsification was stabilized by three types WP with different protein content, notably WPI90, WPC80, and WPC76, and the influence of WP type and concentration (2.5-15%) was evaluated. Utilizing the type and concentration of WP used, RPO emulsions with good apparent thermodynamic stability could be formed. All of the emulsions showed shear-thinning flow behaviour with viscous properties (G" >> G′). However, as a result of the different WP types and concentrations utilized, the emulsions produced had varied kinetic stability and rheological properties. Droplet characteristics, such as D10, D50, and D90, ζ potential, and electrical conductivity were determined, and rheological data gained corresponded with these properties to explain emulsion stability. The LVE value reflected the stability of the produced emulsions as well as the ηapp difference. The emulsion stabilized with 15% of WPC76 had optimum physical stability in this study, with an LVE of 7.9%. This study demonstrate that rheological characterization can be employed to assess the stability of WP-stabilized RPO emulsions.

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Section: Flow Behaviour Of Emulsionssupporting

confidence: 92%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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