scholarly journals Effect of Flourensia cernua Bioactive Compounds on Stability of an Oil-in-Water (O/W) Emulsion

2021 ◽  
Vol 11 (6) ◽  
pp. 13997-14006
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Gum Arabic ◽  
Microbiological Analysis ◽  
Water Emulsion ◽  
Flourensia Cernua ◽  
Fungistatic Activity ◽  
Oil In Water ◽  
The Stability ◽  
Oil In Water Emulsion

The stability of O / W emulsions cannot be controlled by just the emulsifier additives; antioxidants are needed to improve the stability of the emulsified system and protect against lipid oxidation. This study aimed to evaluate the effect of the bioactive compounds of tarbush Flourensia cernua as natural stabilizers of an oil-in-water (O/W) emulsion based on glycerol, gum arabic, jojoba oil, and candelilla wax under refrigeration conditions. The samples were coded as EBCT (emulsion with bioactive compounds of tarbush) and CE (control emulsion). These were characterized in terms of opacity and transparency and evaluated in terms of the system's stability, antioxidant activity, and microbiological analysis during storage. EBCT showed higher transmittance and minor opacity concerning CE. Bioactive compounds of tarbush showed higher antioxidant activity in oil in water emulsion, as measured by ABTS and DPPH. The microbiological analysis results demonstrated that bioactive compounds presented a higher fungistatic effect on yeast growth in the emulsion. EBCT showed higher stability, antioxidant, and fungistatic activity relative to CE, without any significant storage differences during 4 weeks in refrigeration conditions. This research provides the agri-food industry interesting results to formulate a stabilized green emulsion with bioactive compounds of tarbush.

Influence of the preparation method on the structure formed by ovalbumin/gum arabic to observe the stability of oil-in-water emulsion

2017 ◽  
Vol 63 ◽  
pp. 602-610 ◽  
Author(s):  
Fuge Niu ◽  
Yating Zhang ◽  
Cuihua Chang ◽  
Weichun Pan ◽  
Wanhai Sun ◽  
...  
Keyword(s):  
Preparation Method ◽  
Gum Arabic ◽  
Water Emulsion ◽  
Oil In Water ◽  
The Stability ◽  
Oil In Water Emulsion

Influence of the protein type on the stability of fish oil in water emulsion obtained by glass microfluidic device

2018 ◽  
Vol 77 ◽  
pp. 96-106 ◽  
Author(s):  
Talita A. Comunian ◽  
Raheleh Ravanfar ◽  
Michael J. Selig ◽  
Alireza Abbaspourrad
Keyword(s):  
Fish Oil ◽  
Microfluidic Device ◽  
Water Emulsion ◽  
Oil In Water ◽  
The Stability ◽  
Oil In Water Emulsion

Effect of gum Arabic on stability of oil-in-water emulsion stabilized by flaxseed and soybean protein

2011 ◽  
Vol 86 (1) ◽  
pp. 343-351 ◽  
Author(s):  
Bo Wang ◽  
Li-jun Wang ◽  
Dong Li ◽  
Benu Adhikari ◽  
John Shi
Keyword(s):  
Soybean Protein ◽  
Gum Arabic ◽  
Water Emulsion ◽  
Oil In Water ◽  
Oil In Water Emulsion

scholarly journals Stabilization of oil-in-water emulsion with brewer’s yeast hydrolysate

2020 ◽  
pp. 8-12
Author(s):  
Nominchuluu Ch ◽  
Enkh-Ariun A ◽  
Nomin B ◽  
Oyuntuya B ◽  
Bayarjargal M ◽  
...  
Keyword(s):  
Sulfonic Acid ◽  
Droplet Diameter ◽  
Fold Increase ◽  
Brewer’S Yeast ◽  
Water Emulsion ◽  
Brewer's Yeast ◽  
Yeast Hydrolysate ◽  
Oil In Water ◽  
The Stability ◽  
Oil In Water Emulsion

The aim of this study was to determine the effect of spent brewer's yeast hydrolysate on the stabilization of lecithincontaining oil-in-water emulsion. The emulsion was prepared using a 1: 9 oil-to-water ratio with 8% lecithin and homogenized for30 min at 10,000 and 13,000 rpm. The brewer's yeast hydrolysate was added to the lecithin-based oil-in-water emulsion by 0.5%, 1.5%, and 3%, respectively. The oil droplet diameter and creaming index of emulsions were determined by comparison with the control. The stability of the emulsion containing 1.5% of brewer's yeast hydrolysate was 88.2%, and the proportion of oil droplets with a diameter of 1.5-3 μm reached 80%, which is an advantage over other options. The addition of brewer's yeast hydrolysate to the emulsion by 1.5% resulted in a 4.4-fold increase in the IC50 value of 2,2ʹ -azinobis- (3-ethyl-benzothiazolin-6-sulfonic acid) (ABTS) cationic radical inhibition. These results suggest that the use of 1.5% brewer's yeast hydrolysate to produce lecithin-based oil-in-water emulsion has a positive effect on emulsion stability and antioxidant activity, while increasing nutritional value. Пивоны дрожжийн гидролизат агуулсан усан суурьтай эмульсийн тогтворжилтын судалгаа Хураангуй: Энэхүү судалгааны ажилд пивоны дрожжийн гидролизатыг лецитин агуулсан усан суурьтай эмульсийн тогтворжилтод үзүүлэх нөлөөллийг тодорхойлох зорилтыг тавьсан. Эмульсийг бэлтгэхэд тос, усны харьцааг 1:9,лецитинийг 8%-иар авч 10000 ба 13000 эрг/мин хурдтайгаар нийт 30 мин гомогенжүүлэв. Лецитин агуулсан усан суурьтай эмульсийн найрлагад пивоны дрожжийн гидролизатыг 0.5%, 1.5%, 3%-иар нэмж, эмульс дэх тосны бөмбөлгийн диаметр, өтгөрөлтийн индексийг хяналтын эмульстэй харьцуулан тодорхойлов. Пивоны дрожжийн гидролизатыг 1.5%-иар агуулсан эмульсийн тогтворжилт 88.2% байсан ба 1.5-3 μм диаметртэй бөмбөлгийн эзлэх хувь 80%-д хүрсэн нь бусад хувилбараас давуу үзүүлэлт болно. Пивоны дрожжийн гидролизатыг эмульсийн найрлагад 1.5%-иар нэмэхэд 2,2ʹ -azinobis-(3-ethylbenzothiazolin-6-sulfonic acid) (ABTS) катион радикал дарангуйлах IC50 утга 4.4 дахин нэмэгдэж байсан ба гидролизатын концентрацаас хамааран эмульсийн антиоксидант идэвх нэмэгдэж байсан. Эдгээр дүн лецитин агуулсан усан суурьтай эмульс гарган авахад пивоны дрожжийн гидролизатыг 1.5%-иар нэмж ашиглах нь тэжээллэг чанарыг нэмэгдүүлэхийн хамтаар эмульсийн тогтворжилт, антиоксидант идэвхэд эерэгээр нөлөөлж байгааг харуулж байна.  Түлхүүр үг: Гидролизат, эмульс, бөмбөлгийн хэмжээ, тогтворжилт, антиоксидант идэвх

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