Characterization of olive oil emulsions stabilized by flaxseed gum

2019 ◽  
Vol 247 ◽  
pp. 74-79 ◽  
Author(s):  
Jian Sun ◽  
Wen-yan Liu ◽  
Mei-qin Feng ◽  
Xing-lian Xu ◽  
Guang-hong Zhou
Keyword(s):  
Olive Oil ◽  
Oil Emulsions ◽  
Flaxseed Gum

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

Polymers ◽  
2020 ◽  
Vol 12 (10) ◽  
pp. 2207
Author(s):  
Emilia Drozłowska ◽  
Artur Bartkowiak ◽  
Łukasz Łopusiewicz
Keyword(s):  
Particle Size ◽  
Tween 80 ◽  
Flaxseed Oil ◽  
Rheological Parameters ◽  
Oil In Water ◽  
Food Applications ◽  
Oil Emulsions ◽  
Water Holding ◽  
Flaxseed Gum

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.

scholarly journals Characterization of antioxidant olive oil biophenols by spectroscopic methods

2010 ◽  
Vol 91 (2) ◽  
pp. 309-314 ◽  
Author(s):  
Fátima Paiva-Martins ◽  
Vera Rodrigues ◽  
Rita Calheiros ◽  
Maria PM Marques
Keyword(s):  
Olive Oil ◽  
Spectroscopic Methods

Lipid Oxidation in Water-in-Olive Oil Emulsions Initiated by a Lipophilic Radical Source

2010 ◽  
Vol 114 (10) ◽  
pp. 3550-3558 ◽  
Author(s):  
Monica Mosca ◽  
Andrea Ceglie ◽  
Luigi Ambrosone
Keyword(s):  
Lipid Oxidation ◽  
Olive Oil ◽  
Oil Emulsions

scholarly journals Physico-chemical and quality characterization of pulp oil from two varieties of pili (Canarium ovatum Engl.) from Bicol, Philippines

Food Research ◽  
2020 ◽  
Vol 4 (6) ◽  
pp. 1937-1946
Author(s):  
M.M.D.R. Tugay ◽  
L.E. Mopera ◽  
E.B. Esguerra ◽  
K.A.T. Castillo-Israel
Keyword(s):  
Fatty Acid ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Coconut Oil ◽  
Acid Value ◽  
Extra Virgin Olive Oil ◽  
Quality Characteristics ◽  
Physico Chemical ◽  
Dark Color

This study aimed to characterize and compare pili (Canarium ovatum Engl.) pulp oil from two different varieties of pili fruits in Bicol, Philippines namely M. Orolfo and Orbase varieties for possible utilization into oil-based products. The effects of varietal differences in pili fruits on physical, chemical and quality characteristics of its pulp oil were determined. These two oils were also compared with control oils, commercially available coconut oil and extra virgin olive oil. Pili pulp oil from M. Orolfo had dark color while Orbase had color close to extra virgin olive oil. The two varieties did not significantly differ from each other in terms of refractive index, moisture and volatile matters, acid value, iodine value, saponification number and percent unsaponifiable matter but significantly differed from coconut oil and extra virgin olive oil. On the other hand, the two varieties significantly differed from each other in terms of peroxide value, Vitamin A and α-tocopherol contents. In terms of fatty acid profile, high amounts of palmitic acid were determined in both pili varieties (19-25%) compared with coconut oil (6.34%). Oleic acid in Orbase was 71.5% while M. Orolfo had 58.1%, which are comparable with extra virgin olive oil (77.9%). Pili pulp oils from M. Orolfo and Orbase can be utilized into oilbased products because its chemical and quality characteristics are within the standard. Both can be stored for a longer period of time and healthier in terms of fatty acid composition and natural antioxidant content.

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