The Role of Oil Phase in the Stability and Physicochemical Properties of Oil-in-Water Emulsions in the Presence of Gum Tragacanth

Khadije Abdolmaleki, Mohammad Amin Mohammadifar, Zhian Sheikhi, Golshan Matinfar, Kooshan Nayebzadeh*

*Corresponding author for this work

Research output: Contribution to journalJournal articleResearchpeer-review

Abstract

Different emulsions based on six types of vegetable oils (sunflower, canola, sesame, olive, coconut, and palm olein) were studied to investigate the role of the oil phase in the stability and physicochemical characteristics of oil-in-water emulsions prepared with gum tragacanth. The results indicated that the stability, rheological parameters, and size distribution of emulsions were dependent on the oil type. Based on the interfacial tension value, the type of oil did not have a significant effect on the gum tragacanth-emulsifying properties. The formulation based on sunflower and coconut oil led to producing more stable emulsion and a sample containing palm olein resulted in an unstable emulsion. Rheological analysis revealed that the sample based on palm olein showed the lowest consistency coefficient (2.10 ± 0.05 Pasn), elastic modulus (3.90 ± 0.21 Pa), and energy of cohesion (80.87 ± 1.1 J m−3). This study revealed that using oils with lower viscosity and higher density led to the higher stability of the emulsion samples.
Original languageEnglish
JournalJAOCS, Journal of the American Oil Chemists' Society
Volume96
Issue number7
Pages (from-to)795-803
Number of pages9
ISSN0003-021X
DOIs
Publication statusPublished - 2019

Keywords

  • Emulsion stability
  • Gum tragacanth
  • Rheological properties

Cite this

@article{9486029e7bb94fbca29fc136d36ba5ba,
title = "The Role of Oil Phase in the Stability and Physicochemical Properties of Oil-in-Water Emulsions in the Presence of Gum Tragacanth",
abstract = "Different emulsions based on six types of vegetable oils (sunflower, canola, sesame, olive, coconut, and palm olein) were studied to investigate the role of the oil phase in the stability and physicochemical characteristics of oil-in-water emulsions prepared with gum tragacanth. The results indicated that the stability, rheological parameters, and size distribution of emulsions were dependent on the oil type. Based on the interfacial tension value, the type of oil did not have a significant effect on the gum tragacanth-emulsifying properties. The formulation based on sunflower and coconut oil led to producing more stable emulsion and a sample containing palm olein resulted in an unstable emulsion. Rheological analysis revealed that the sample based on palm olein showed the lowest consistency coefficient (2.10 ± 0.05 Pasn), elastic modulus (3.90 ± 0.21 Pa), and energy of cohesion (80.87 ± 1.1 J m−3). This study revealed that using oils with lower viscosity and higher density led to the higher stability of the emulsion samples.",
keywords = "Emulsion stability, Gum tragacanth, Rheological properties",
author = "Khadije Abdolmaleki and Mohammadifar, {Mohammad Amin} and Zhian Sheikhi and Golshan Matinfar and Kooshan Nayebzadeh",
year = "2019",
doi = "10.1002/aocs.12248",
language = "English",
volume = "96",
pages = "795--803",
journal = "J A O C S",
issn = "0003-021X",
publisher = "Springer",
number = "7",

}

The Role of Oil Phase in the Stability and Physicochemical Properties of Oil-in-Water Emulsions in the Presence of Gum Tragacanth. / Abdolmaleki, Khadije; Mohammadifar, Mohammad Amin; Sheikhi, Zhian; Matinfar, Golshan; Nayebzadeh, Kooshan.

In: JAOCS, Journal of the American Oil Chemists' Society, Vol. 96, No. 7, 2019, p. 795-803.

Research output: Contribution to journalJournal articleResearchpeer-review

TY - JOUR

T1 - The Role of Oil Phase in the Stability and Physicochemical Properties of Oil-in-Water Emulsions in the Presence of Gum Tragacanth

AU - Abdolmaleki, Khadije

AU - Mohammadifar, Mohammad Amin

AU - Sheikhi, Zhian

AU - Matinfar, Golshan

AU - Nayebzadeh, Kooshan

PY - 2019

Y1 - 2019

N2 - Different emulsions based on six types of vegetable oils (sunflower, canola, sesame, olive, coconut, and palm olein) were studied to investigate the role of the oil phase in the stability and physicochemical characteristics of oil-in-water emulsions prepared with gum tragacanth. The results indicated that the stability, rheological parameters, and size distribution of emulsions were dependent on the oil type. Based on the interfacial tension value, the type of oil did not have a significant effect on the gum tragacanth-emulsifying properties. The formulation based on sunflower and coconut oil led to producing more stable emulsion and a sample containing palm olein resulted in an unstable emulsion. Rheological analysis revealed that the sample based on palm olein showed the lowest consistency coefficient (2.10 ± 0.05 Pasn), elastic modulus (3.90 ± 0.21 Pa), and energy of cohesion (80.87 ± 1.1 J m−3). This study revealed that using oils with lower viscosity and higher density led to the higher stability of the emulsion samples.

AB - Different emulsions based on six types of vegetable oils (sunflower, canola, sesame, olive, coconut, and palm olein) were studied to investigate the role of the oil phase in the stability and physicochemical characteristics of oil-in-water emulsions prepared with gum tragacanth. The results indicated that the stability, rheological parameters, and size distribution of emulsions were dependent on the oil type. Based on the interfacial tension value, the type of oil did not have a significant effect on the gum tragacanth-emulsifying properties. The formulation based on sunflower and coconut oil led to producing more stable emulsion and a sample containing palm olein resulted in an unstable emulsion. Rheological analysis revealed that the sample based on palm olein showed the lowest consistency coefficient (2.10 ± 0.05 Pasn), elastic modulus (3.90 ± 0.21 Pa), and energy of cohesion (80.87 ± 1.1 J m−3). This study revealed that using oils with lower viscosity and higher density led to the higher stability of the emulsion samples.

KW - Emulsion stability

KW - Gum tragacanth

KW - Rheological properties

U2 - 10.1002/aocs.12248

DO - 10.1002/aocs.12248

M3 - Journal article

VL - 96

SP - 795

EP - 803

JO - J A O C S

JF - J A O C S

SN - 0003-021X

IS - 7

ER -