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Stability of Oil‐in‐Water Emulsions with Sunflower ( Helianthus annuus L.) and Chia ( Salvia hispanica L.) By‐Products
Author(s) -
Guiotto Estefania N.,
Capitani Marianela I.,
Nolasco Susana M.,
Tomás Mabel C.
Publication year - 2016
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/s11746-015-2746-9
Subject(s) - lecithin , mucilage , sunflower oil , helianthus annuus , sunflower , chemistry , phosphatidylcholine , emulsion , chromatography , food science , botany , biochemistry , horticulture , phospholipid , biology , membrane
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.