Effect of xanthan gum or pectin addition on Sacha Inchi oil-in-water emulsions stabilized by ovalbumin or tween 80: Droplet size distribution, rheological behavior and stability

The aim of this work was to studied the formation, stability and characterization of oil-in-water emulsions formed by Sacha Inchi oil (SIO) 8% (w/w) with either ovalbumin (Ova) or Tween 80 (Tw80), as emulsifiers at 0.5%-2.0% (w/w) and stabilized with pectin (Pec) at 1.0%-3.0% (w/w) or xanthan gum (XG) at 0.25%-1.0% (w/w). The emulsions were evaluated at 0, 1, 7 and 14 days after preparation and kept at a temperature of 25 ± 1 °C for the ζ-potential, particle size distribution, polydispersion, and emulsion stability index measurements. The emulsions were characterized by optical microscopy, viscosity and rheological behavior. It was observed that it is possible to form oil-in-water emulsions with SIO-Ova and Pec that are stable at 25 °C for at least 14 days with a polydispersion value between 0.2 and 0.5. However, the emulsions with SIO-Ova and XG are stable at several concentrations of XG but are more viscous and can form aggregates. The presence of a biopolymer is essential for the kinetic stability of the emulsions containing Ova as the emulsifier. For the emulsions containing Tw80, this conclusion applies only to emulsions with XG concentrations of 0.5% to 1.0%, in which the stability mechanism is distinct.