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

Research output: Contribution to journalJournal article – Annual report year: 2019Researchpeer-review

DOI

  • Author: Abdolmaleki, Khadije

    Shahid Beheshti University of Medical Sciences, Iran, Islamic Republic of

  • Author: Mohammadifar, Mohammad Amin

    National Food Institute, Technical University of Denmark, Søltofts Plads, 2800, Kgs. Lyngby, Denmark

  • Author: Sheikhi, Zhian

    Shahid Beheshti University of Medical Sciences, Iran, Islamic Republic of

  • Author: Matinfar, Golshan

    Shahid Beheshti University of Medical Sciences, Iran, Islamic Republic of

  • Author: Nayebzadeh, Kooshan

    Shahid Beheshti University of Medical Sciences, Iran, Islamic Republic of

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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
CitationsWeb of Science® Times Cited: No match on DOI

    Research areas

  • Emulsion stability, Gum tragacanth, Rheological properties

ID: 184482390