Physical, thermal and thermodynamical study of high oleic palm oil nanoemulsions

Ricaurte, Leidy; Hernández-Carrión, María; Moyano-Molano, Miguel; Clavijo-Romero, Angélica; Quintanilla-Carvajal, María Ximena

doi:10.1016/j.foodchem.2018.02.102

Cited by 52 publications

(33 citation statements)

References 33 publications

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“…MSM sebagai media penggorengan dapat digunakan namun suhu sebaiknya tidak lebih dari 150 °C karena senyawa karoten mudah terdegradasi selama pemanasan (Hasibuan et al, 2013;Masani et al, 2018;Ribeiro et al, 2018;Ricaurte et al, 2018). Oleh karena itu, MSM cocok sebagai media penggorengan untuk menumis sayur, sambal, ikan, dan lain-lain.…”

Section: Pendahuluanunclassified

Penggunaan Minyak Sawit Merah Dalam Pembuatan Sambal Cabai Merah Tumis

Hasibuan

Meilano²

2018

JTP

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Sambal cabai merah tumis dibuat dengan cara menumis cabai mentah giling menggunakan minyak goreng. Nutrisi sambal cabai merah ditingkatkan menggunakan minyak sawit merah (MSM) sebagai media penumisan karena mengandung fitonutrien berupa karoten (pro-vitamin A) dan tokoferol & tokotrienol (vitamin E). Penelitian ini mengkaji pengaruh rasio cabai dan minyak, pengaruh penambahan garam dan gula, pengaruh suhu dan waktu pemasakan, pengaruh jenis minyak, uji ketahanan simpan dan uji penerimaan dalam pembuatan sambal cabai merah menggunakan MSM dan fraksi oleinnya (MSMOL). Parameter mutu minyak yang dianalisis meliputi komposisi asam lemak, kadar air, kadar karoten, bilangan peroksida, dan kadar karoten. Analisa tingkat kesukaan produk sambal meliputi kenampakan warna, tekstur, aroma, dan rasa. Penerimaan terhadap kesukaan sambal tertinggi yaitu pada rasio cabai dan MSM atau MSMOL adalah 50:40 (g/g), rasio garam dan gula adalah 2% dan 4% terhadap berat cabai. Suhu dan waktu pemasakan mempengaruhi kadar air dan karoten sambal. Semakin tinggi suhu, menurunkan kadar air, namun meningkatkan kadar karoten pada sambal (kecuali pada suhu > 150 °C, kadar karoten menurun). Pemasakan sambal dengan mencampurkan cabai dengan MSM, kemudian dipanaskan secara bersamaan pada suhu 150 °C selama 5 menit. Tingkat penerimaan sambal cabai merah menggunakan MSM atau MSMOL relatif sama dengan minyak goreng komersial (MGK) sebagai kontrol. Sambal cabai merah menggunakan MSMOL lebih tahan lama dibandingkan MGK dan MSM ditinjau dari mutunya meliputi kadar asam lemak bebas, bilangan peroksida, dan kadar karoten. Waktu yang baik untuk menyimpan sambal cabai dengan MSMOL adalah 2 minggu pada 20-24 °C atau 1 minggu pada 28-30 °C

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Section: Pendahuluanunclassified

Penggunaan Minyak Sawit Merah Dalam Pembuatan Sambal Cabai Merah Tumis

Hasibuan

Meilano²

2018

JTP

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“…The categorical variable was the pressure used in the MF (69, 103 and 139 MPa) and the numerical variables were the ratios GA:CO. These pressures were selected based in works by Ricaurte et al (2018) andQiu, et al (2015). All emulsions were processed by applying 2 microfluidization cycles (Granillo-Guerrero et al, 2017).…”

Section: Preparation Of Emulsionsmentioning

confidence: 99%

“…The numerical optimization tool of the Design Expert software was used for the optimization of the response following the criterion of desirability (Ricaurte et al, 2018;Jeong and Kim, 2009). The response variables were fitted to models with R 2 values of 0.95, 0.98 and 0.96 for DS, PDI and TSI, respectively with a p ≤ 0.05 and a non-significant lack-of-fit at p > 0.05.…”

Section: Preparation Of Emulsionsmentioning

confidence: 99%

“…These findings indicated that the forces that mainly controlled the destabilization of emulsions responded to an Ostwald ripening mechanism. Joye et al (2014) and Ricaurte et al (2018), reported that the Ostwald ripening destabilization was more pronounced for emulsions having smaller droplet sizes because these emulsions are, thermodynamically, more unstable due to Brownian motion associated to smaller droplets and which is, consequently, more pronounced than for larger ones. Obtained values of the slope (r 3 vs t) were similar to those reported by Ricaurte et al (2018).…”

Section: Destabilization Mechanism Of Emulsion By Ostwald Ripeningmentioning

confidence: 99%

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Effect of Two-Fluid Nozzles on the Stability Characteristics of Emulsions Prepared by a High-Energy Method (Microfluidization)

Villalobos-Espinosa¹,

Quintanilla-Carvajal²,

Granillo-Guerrero³

et al. 2018

Rev.Mex.Ing.Quim.

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“…[ 2 ] Several biopolymers have been proposed as a polymer material for the production of fibers, including gelatin, zein, pullulan, cyclodextrin, cellulose, chitosan, alginate, dextran, native, soluble, and anionic starches. [ 2–5 ]…”

Section: Introductionmentioning

confidence: 99%

Production and Optimization of Ultrafine Fiber from Yam Starch by Electrospinning Method Using Multivariate Analysis

et al. 2021

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The aim of this study is to produce ultrafine fibers based on native yam starch as a polymeric material using the electrospinning technique. For this purpose, a 2³ multivariate design is used, with central and axial points in order to optimize the electrospinning operating conditions (source voltage, distance between the needle and the collector, and flow of the polymeric solution). The morphology and diameter of the ultrafine fibers are evaluated by scanning electron microscopy. The investigated responses are the average diameter of the fibers, the standard deviation of the average diameter, and the number of beads. The optimum condition for the production of ultrafine fibers is: voltage of 20 kV, distance between the needle and the collector of 20.5 cm, and flow of 1 mL h−1. With these conditions, it is possible to form fibers with an average diameter of 134.1 ± 16.71 nm, with homogeneous morphology, and without beads.

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Physical, thermal and thermodynamical study of high oleic palm oil nanoemulsions

Cited by 52 publications

References 33 publications

Penggunaan Minyak Sawit Merah Dalam Pembuatan Sambal Cabai Merah Tumis

Penggunaan Minyak Sawit Merah Dalam Pembuatan Sambal Cabai Merah Tumis

Effect of Two-Fluid Nozzles on the Stability Characteristics of Emulsions Prepared by a High-Energy Method (Microfluidization)

Production and Optimization of Ultrafine Fiber from Yam Starch by Electrospinning Method Using Multivariate Analysis

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