Properties and Storage Stability of O/W Emulsion Replaced with Medium-Chain Fatty Acid Oil

Kupongsak, Sasikan; Sathitvorapojjana, Saruda

doi:10.1515/pjfns-2016-0015

Cited by 12 publications

(13 citation statements)

References 27 publications

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“…As can be seen in Table 4 , lightness of FOCE and FG emulsions decreased significantly with increasing oil content ( p < 0.05), which is concomitant with the results of the particle size measurements. The aggregation of the fat droplets within the emulsions due to the presence of high content of the oil phase may, therefore account for the observed decrease in lightness [ 70 , 71 ]. However, this was not observed for FP emulsions, and is probably linked with high particles size when compared with emulsions prepared with FOCE and FG.…”

Section: Resultsmentioning

confidence: 99%

Characterization of Flaxseed Oil Bimodal Emulsions Prepared with Flaxseed Oil Cake Extract Applied as a Natural Emulsifying Agent

2020

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Currently, a majority of oilseeds plants are converted into byproducts and waste materials during processing. Press cakes are rich in valuable biopolymers, such as proteins and polysaccharides (fiber, lignans, etc.). In this study flaxseed oil cake extract (FOCE) was used to stabilize flaxseed oil-in-water emulsions. The effect of FOCE with various flaxseed oil concentrations (10–50% v/v) on several physicochemical properties of emulsions, such as stability, rheology, color and particle size was investigated. The rheological parameters suggested that all samples were non-Newtonian fluids, whereas particle size measurements and calculation SPAN index provided information about the broadness of emulsions particle size distribution. FOCE was able to efficiently stabilize oil/water interfaces with a high oil content. Results obtained for FOCE were compared with effects for synthetic emulsifier (Tween 80) and separated FOCE compounds (flaxseed gum and flaxseed protein). FOCE emulsifying activity is a result of different water-holding and oil-binding capacities of flaxseed gum and protein. This result is an intriguing conclusion regarding the necessity for using pure emulsifiers, showing the possibility of using a bio-based extract containing biopolymers, which is part of the principles of circular economy and the idea of zero-waste. The results give the opportunity to use FOCE as an ingredient in efficient flaxseed oil emulsions stabilizer for food applications.

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Section: Resultsmentioning

confidence: 99%

Characterization of Flaxseed Oil Bimodal Emulsions Prepared with Flaxseed Oil Cake Extract Applied as a Natural Emulsifying Agent

2020

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“…A similar tendency was noticed in the case of whiteness and yellowness indices (p < 0.05). The high decrease of lightness in the case samples without FOCE, might be caused by aggregation and destabilization [27,35]. It is known that the color of an oil-inwater emulsion is changed appreciably over time, due to the droplet growth caused by Ostwald ripening [27].…”

Section: Emulsion Stabilitymentioning

confidence: 97%

Formulation and Evaluation of Spray-Dried Reconstituted Flaxseed Oil-in-Water Emulsions Based on Flaxseed Oil Cake Extract as Emulsifying and Stabilizing Agent

Drozłowska

Bartkowiak

Trocer

et al. 2021

Foods

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Spray drying of emulsions is a promising way of increasing their durability, offering the possibility of reconstitution, with the addition of water. The present study aimed to examine the properties of flaxseed oil cake extract (FOCE) as an emulsifying and stabilizing agent for spray-dried reconstituted oil-in-water emulsions. Maltodextrin: starch: flaxseed oil emulsions with FOCE or distilled water as liquid phases, and 10% and 20% of oil were spray-dried at 180 °C. The solubility, flowability, cohesiveness, bulk, and tapped densities of the spray-dried powders were analyzed. Additionally, the characteristics of initial and reconstituted emulsions, such as stability, creaming index, color, particle size, and rheological properties were evaluated. Results showed that FOCE could be an adequate emulsifier for spray-dried emulsions with a high oil content providing high stability after reconstitution, when compared to emulsions based only on maltodextrin–starch wall material with water as the liquid phase. This study showed an encouraging way for producing natural and plant-based spray-dried oil-loaded emulsions for food applications.

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“…On day 0, a decreasing trend was observed with an increase in the ratio of olive oil, which might be due to the lower amounts of unsaturated fatty acids in the samples containing higher levels of olive oil. Patil et al [ 27 ] and Kupongsak et al [ 40 ] reported similar results for the textural properties of mayonnaise at different ratios of fish/coconut and rice bran/coconut oil, respectively.…”

Section: Resultsmentioning

confidence: 65%

Improving the Biological Value of Olive and Soybean Oil Blends with Olive Leaf Extract Obtained by Ultrasound-Assisted Extraction towards the Preparation of a Sauce Product

Aliyari

Rezaei

2021

Life

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French sauce from different blends of soybean and olive oils was prepared and the oxidative stability of the optimum sauce sample, enriched with various amounts of olive leaf polyphenolic extract (OLE) (obtained via ultrasound-assisted extraction), was investigated over 90 days of storage. The microbiological and sensory properties of the samples containing the optimum amounts of OLE, as a substitution for synthetic preservatives, were studied. According to the results, the addition of olive oil at higher levels (75% and 100%) could affect the physicochemical properties of the sauce as compared to the control sample. It was also found that the addition of olive oil (up to 50%) would not significantly impact the sauce properties. Regarding the OLE enrichment in the samples, it was found that high levels of OLE could improve the oxidative stability of the samples. It was also found that OLE could be used as a preservative instead of commercial ones. Overall, this study suggests the potential use of olive oil and olive leaf extract in the preparation of French sauce to boost its nutritional value and its stability.

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Properties and Storage Stability of O/W Emulsion Replaced with Medium-Chain Fatty Acid Oil

Cited by 12 publications

References 27 publications

Characterization of Flaxseed Oil Bimodal Emulsions Prepared with Flaxseed Oil Cake Extract Applied as a Natural Emulsifying Agent

Characterization of Flaxseed Oil Bimodal Emulsions Prepared with Flaxseed Oil Cake Extract Applied as a Natural Emulsifying Agent

Formulation and Evaluation of Spray-Dried Reconstituted Flaxseed Oil-in-Water Emulsions Based on Flaxseed Oil Cake Extract as Emulsifying and Stabilizing Agent

Improving the Biological Value of Olive and Soybean Oil Blends with Olive Leaf Extract Obtained by Ultrasound-Assisted Extraction towards the Preparation of a Sauce Product

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