Effect of Berries Extracts on the Oxidative Stability of Silybum marianum Oil and its 20% Oil-in-water Emulsion

2008 ◽  
Vol 59 (9) ◽  
Author(s):  
Mariana Pop ◽  
Alfa Xenia Lupea
Keyword(s):  
Oxidation Process ◽  
Conjugated Dienes ◽  
Silybum Marianum ◽  
Water Emulsion ◽  
Ambient Storage ◽  
Oil In Water ◽  
Conjugated Trienes ◽  
The Stability ◽  
Oil In Water Emulsion ◽  
Mountain Cranberry

The effect of Vaccinium vitis-idaea (mountain cranberry) and Vaccinium myrtilus (bilberry) fruits extracts on the stability of Silybum marianum oil and its 20% oil-in-water emulsion under ambient storage were investigated. The oxidation process of oil and emulsions was followed by measuring the peroxide value (PV), conjugated dienes (CD), conjugated trienes (CT) and p-anisidine value (p-AV).

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

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

scholarly journals Canola protein thermal denaturation improved emulsion-templated oleogelation and its cake-baking application

RSC Advances ◽  
2021 ◽  
Vol 11 (41) ◽  
pp. 25141-25157
Author(s):  
Yan Ran Tang ◽  
Supratim Ghosh
Keyword(s):  
Thermal Denaturation ◽  
Droplet Surface ◽  
Water Emulsion ◽  
Oil Droplet ◽  
Oil In Water ◽  
Cake Baking ◽  
The Stability ◽  
Canola Proteins ◽  
Oil In Water Emulsion ◽  
Canola Protein

The stability and viscoelasticity of an oil-in-water emulsion formed with canola proteins could be significantly improved by heat-induced protein thermal denaturation followed by aggregation at the oil droplet surface.

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