scholarly journals Physical stability characteristics of sunflower oil-in-water emulsion containing sodium chloride, stabilized by gelatinized bambara groundnut flour

2019 ◽  
Vol 6 (1) ◽  
pp. 1597405
Author(s):  
Oladayo Adeyi ◽  
Daniel I.O. Ikhu-Omoregbe ◽  
Victoria Adaora Jideani ◽  
Jason Stokes
Keyword(s):  
Sodium Chloride ◽  
Sunflower Oil ◽  
Physical Stability ◽  
Bambara Groundnut ◽  
Water Emulsion ◽  
Oil In Water ◽  
Oil In Water Emulsion

scholarly journals Rheological Properties of Sunflower Oil-in-Water Emulsion Containing Vinegar, Stabilized with Gelatinized Bambara Groundnut Flour

2018 ◽  
Vol 36 ◽  
pp. 85-97
Author(s):  
Oladayo Adeyi ◽  
Daniel Imwansi Ogiem Ikhu-Omoregbe ◽  
Victoria A. Jideani
Keyword(s):  
Rheological Properties ◽  
Sunflower Oil ◽  
Process Development ◽  
Bambara Groundnut ◽  
Water Emulsion ◽  
Oil In Water ◽  
Rate Controlled ◽  
Viscoelastic Characteristics ◽  
Product And Process ◽  
Oil In Water Emulsion

The influence of vinegar concentrations on the rheological properties of 40% (w/w) sunflower oil-in-water emulsions stabilized with 7% (w/w) gelatinized bambara groundnut flour (BGNF) was investigated. The rheological properties of interest were steady shear, time dependent and viscoelastic characteristics. Rheological characterizations of the emulsions were carried out using a shear rate controlled rheometer. Both emulsions with and without vinegar were pseudoplastic, thixotropic and viscoelastic fluids. Vinegar however, significantly (p < 0.05) affected rheological properties of BGNF-stabilized emulsion. Presence of vinegar in the emulsion decreased extent of thixotropy, pseudoplasticity and viscoelasticity of BGNF-stabilized emulsions. The results indicated that the rheological properties of BGNF-stabilized emulsion can be controlled and manipulated using vinegar however, the presence of vinegar in BGNF-stabilized emulsion may be deleterious to the emulsion. The result provided the information to understand the influence of vinegar on the rheological properties of BGNF-stabilized emulsions for product and process development.

scholarly journals Impact of Tetrapeptide-FSEY on Oxidative and Physical Stability of Hazelnut Oil-In-Water Emulsion

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1400
Author(s):  
Chenshan Shi ◽  
Miaomiao Liu ◽  
Qinghua Ma ◽  
Tiantian Zhao ◽  
Lisong Liang ◽  
...  
Keyword(s):  
Particle Size ◽  
Physical Stability ◽  
Test System ◽  
Oxidation Products ◽  
Hazelnut Oil ◽  
Secondary Oxidation ◽  
Antioxidant Additive ◽  
Water Emulsion ◽  
Oil In Water ◽  
Oil In Water Emulsion

This study investigates the antioxidant behaviors of a hazelnut tetrapeptide, FSEY (Phe-Ser-Glu-Tyr), in an oil-in-water emulsion. The emulsion was prepared with stripped hazelnut oil at a ratio of 10%. O/W emulsions, both with and without antioxidants (FSEY and TBHQ), were incubated at 37 °C. The chemical stabilities, including those of free radicals and primary and secondary oxidation productions, along with the physical stabilities, which include particle size, zeta-potential, color, pH, and ΔBS, were analyzed. Consequently, FSEY displayed excellent antioxidant behaviors in the test system by scavenging free lipid radicals. Both primary and secondary oxidation products were significantly lower in the FSEY groups. Furthermore, FSEY assisted in stabilizing the physical structure of the emulsion. This antioxidant could inhibit the increase in particle size, prevent the formation of creaming, and stabilize the original color and pH of the emulsion. Consequently, FSEY may be an effective antioxidant additive to use in emulsion systems.

Formulation of Pickering sunflower oil-in-water emulsion stabilized by chitosan-stearic acid nanogel and studying its oxidative stability

2019 ◽  
Vol 210 ◽  
pp. 47-55 ◽  
Author(s):  
Majid Atarian ◽  
Ahmad Rajaei ◽  
Meisam Tabatabaei ◽  
Afshin Mohsenifar ◽  
Hojatolah Bodaghi
Keyword(s):  
Stearic Acid ◽  
Oxidative Stability ◽  
Sunflower Oil ◽  
Water Emulsion ◽  
Oil In Water ◽  
Oil In Water Emulsion
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