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...

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Autores principales: Guiotto, Estefanía Nancy, Capitani, Marianela Ivana, Nolasco, Susana María, Tomás, Mabel Cristina
Formato: Articulo
Lenguaje:Inglés
Publicado: 2015
Materias:
Química
Modified sunflower lecithin
Chia mucilage
Oil-in-water emulsions
Storage conditions
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/133770
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-133770
record_format dspace
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Química
Modified sunflower lecithin
Chia mucilage
Oil-in-water emulsions
Storage conditions
spellingShingle Química
Modified sunflower lecithin
Chia mucilage
Oil-in-water emulsions
Storage conditions
Guiotto, Estefanía Nancy
Capitani, Marianela Ivana
Nolasco, Susana María
Tomás, Mabel Cristina
Stability of Oil-in-Water Emulsions with Sunflower (Helianthus annuus L.) and Chia (Salvia hispanica L.) By-Products
topic_facet Química
Modified sunflower lecithin
Chia mucilage
Oil-in-water emulsions
Storage conditions
description 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.
format Articulo
Articulo
author Guiotto, Estefanía Nancy
Capitani, Marianela Ivana
Nolasco, Susana María
Tomás, Mabel Cristina
author_facet Guiotto, Estefanía Nancy
Capitani, Marianela Ivana
Nolasco, Susana María
Tomás, Mabel Cristina
author_sort Guiotto, Estefanía Nancy
title Stability of Oil-in-Water Emulsions with Sunflower (Helianthus annuus L.) and Chia (Salvia hispanica L.) By-Products
title_short Stability of Oil-in-Water Emulsions with Sunflower (Helianthus annuus L.) and Chia (Salvia hispanica L.) By-Products
title_full Stability of Oil-in-Water Emulsions with Sunflower (Helianthus annuus L.) and Chia (Salvia hispanica L.) By-Products
title_fullStr Stability of Oil-in-Water Emulsions with Sunflower (Helianthus annuus L.) and Chia (Salvia hispanica L.) By-Products
title_full_unstemmed Stability of Oil-in-Water Emulsions with Sunflower (Helianthus annuus L.) and Chia (Salvia hispanica L.) By-Products
title_sort stability of oil-in-water emulsions with sunflower (helianthus annuus l.) and chia (salvia hispanica l.) by-products
publishDate 2015
url http://sedici.unlp.edu.ar/handle/10915/133770
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AT capitanimarianelaivana stabilityofoilinwateremulsionswithsunflowerhelianthusannuuslandchiasalviahispanicalbyproducts
AT nolascosusanamaria stabilityofoilinwateremulsionswithsunflowerhelianthusannuuslandchiasalviahispanicalbyproducts
AT tomasmabelcristina stabilityofoilinwateremulsionswithsunflowerhelianthusannuuslandchiasalviahispanicalbyproducts
bdutipo_str Repositorios
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