Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
8943746 | International Journal of Biological Macromolecules | 2018 | 32 Pages |
Abstract
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 14â¯days after preparation and kept at a temperature of 25â¯Â±â¯1â¯Â°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 25â¯Â°C for at least 14â¯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.
Related Topics
Life Sciences
Biochemistry, Genetics and Molecular Biology
Biochemistry
Authors
Juarez Vicente, Luciano José Barreto Pereira, LÃvia Pinto Heckert Bastos, Mario Geraldo de Carvalho, Edwin Elard Garcia-Rojas,