scholarly journals Influence of oil droplet size on the oxidative stability of the free and encapsulated fractions of freeze‐dried microencapsulated sunflower oil

2019 ◽  
Vol 55 (2) ◽  
pp. 833-840 ◽  
Author(s):  
Francisca Holgado ◽  
Gloria Márquez‐Ruiz ◽  
María Victoria Ruiz‐Méndez ◽  
Joaquín Velasco
Keyword(s):  
Oxidative Stability ◽  
Droplet Size ◽  
Sunflower Oil ◽  
Oil Droplet ◽  
Freeze Dried ◽  
Oil Droplet Size

scholarly journals Effect of oil droplet size on the oxidative stability of spray-dried flaxseed oil powders

2017 ◽  
Vol 81 (4) ◽  
pp. 698-704 ◽  
Author(s):  
Hirokazu Shiga ◽  
Tze Loon Neoh ◽  
Ai Ninomiya ◽  
Sae Adachi ◽  
Ignacio Lopez Pasten ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Droplet Size ◽  
Flaxseed Oil ◽  
Oil Droplet ◽  
Oil Droplet Size ◽  
Spray Dried

Impact of the oil droplet size on the oxidative stability of microencapsulated oil

2020 ◽  
Vol 37 (2) ◽  
pp. 170-181 ◽  
Author(s):  
Annika Linke ◽  
Jörg Hinrichs ◽  
Reinhard Kohlus
Keyword(s):  
Oxidative Stability ◽  
Droplet Size ◽  
Oil Droplet ◽  
Oil Droplet Size

scholarly journals Effect of storage on the rheological and viscoelastic properties of mayonnaise emulsions of different oil droplet size

Heliyon ◽  
2020 ◽  
Vol 6 (12) ◽  
pp. e05788
Author(s):  
George Katsaros ◽  
Magdalini Tsoukala ◽  
Marianna Giannoglou ◽  
Petros Taoukis
Keyword(s):  
Droplet Size ◽  
Viscoelastic Properties ◽  
Oil Droplet ◽  
Oil Droplet Size

scholarly journals Effect of Polydispersity in Oil-droplet Size on Lipid Oxidation in Oil-in-water Emulsions

2016 ◽  
Vol 17 (3) ◽  
pp. 91-94 ◽  
Author(s):  
Yayoi MIYAGAWA ◽  
Kohshi KIKUCHI ◽  
Hirokazu SHIGA ◽  
Shuji ADACHI
Keyword(s):  
Lipid Oxidation ◽  
Droplet Size ◽  
Oil Droplet ◽  
Oil In Water ◽  
Oil Droplet Size

scholarly journals Strategies to Improve the Thermo-Oxidative Stability of Sunflower Oil by Exploiting the Antioxidant Potential of Blueberries Processing Byproducts

Molecules ◽  
2020 ◽  
Vol 25 (23) ◽  
pp. 5688
Author(s):  
Cristina-Ramona Metzner Ungureanu ◽  
Mariana-Atena Poiana ◽  
Ileana Cocan ◽  
Andreea Ioana Lupitu ◽  
Ersilia Alexa ◽  
...  
Keyword(s):  
High Temperature ◽  
Lipid Oxidation ◽  
Oxidative Stability ◽  
Sunflower Oil ◽  
Inhibitory Effect ◽  
Butylated Hydroxytoluene ◽  
Convective Heating ◽  
Total Oxidation ◽  
Freeze Dried ◽  
The Impact

This research was conducted in order to establish the effectiveness of two freeze-dried extracts obtained from blueberry processing byproducts resulting from juice manufacturing compared to butylated hydroxytoluene (BHT) in delaying the lipid oxidation of sunflower oil subjected to high-temperature convective heating at 180 °C up to 12 h under simulated frying conditions. The fruits were harvested from spontaneous flora of two regions of Romania, Arieseni (Alba County) and Paltinis (Sibiu County) and the blueberry byproducts extracts (BBE) were noted according to the origin place as ABBE and PBBE. The progress of lipid thermo-oxidation was investigated in terms of peroxide value (PV), p-anisidine value (p-AV), the response of TBA-malondialdehyde interactions assessed by thiobarbituric acid (TBA) method, the total oxidation (TOTOX) value and inhibition of oil oxidation (IO). The recorded data highlighted that BBE exhibit a high inhibitory response on lipid thermo-oxidation. The inhibitory effect was concentration-dependent, thus, the degree of lipid oxidation was in reverse related to the BBE dose. The exposure of the oil samples supplemented with 800 ppm BBE (ABBE, PBBE) to a high-temperature heating for 12 h led to a significant decrease of the assessed indices compared to additives-free sunflower oil sample as follows: PV (46%; 45%), p-AV (21%; 17%), TOTOX (27%; 24%), TBA value (25%; 11%). Regarding the impact of the origin on the potential of BBE to inhibit the lipid oxidative degradation, it was noted that ABBE derived from blueberries grown in a region with a milder climate with moderate precipitations and higher temperatures showed a stronger inhibitory effect on lipid thermo-oxidation than PBBE. A moderate level of 500 ppm BBE inhibited the lipid oxidation similar to 200 ppm BHT. The reported results reveal that BBE represent efficient natural antioxidants that could be successfully applied to improve the thermo-oxidative stability of sunflower oil used in various high-temperature food applications.

Effect of protein type, concentration and oil droplet size on the formation of repulsively jammed elastic nanoemulsion gels

Soft Matter ◽  
2019 ◽  
Vol 15 (47) ◽  
pp. 9762-9775 ◽  
Author(s):  
Aakash Patel ◽  
Athira Mohanan ◽  
Supratim Ghosh
Keyword(s):  
Whey Protein ◽  
Droplet Size ◽  
Sodium Caseinate ◽  
Oil Droplet ◽  
Critical Droplet ◽  
Oil In Water ◽  
Oil Droplet Size

Sodium caseinate (SC)-stabilized 40% oil-in-water nanoemulsions (NEs) could be transformed into elastic gels below a critical droplet size due to increase in ϕeff by a thicker steric barrier of SC, while whey protein (WPI)-stabilized NEs remained liquid due to thinner steric barrier of WPI.

scholarly journals Effect of Reconstituted Emulsion Oil-droplet Size on Release Rate of the Emulsified d-Limonene Spray-Dried Powder in Boiling Water

2010 ◽  
Vol 11 (2) ◽  
pp. 113-116
Author(s):  
Koji KAWAKAMI ◽  
Akiko FUJITA ◽  
Vita PARAMITA ◽  
Tze Loon NEOH ◽  
Hidefumi YOSHII
Keyword(s):  
Droplet Size ◽  
Release Rate ◽  
Boiling Water ◽  
Oil Droplet ◽  
Emulsion Oil ◽  
Oil Droplet Size ◽  
Spray Dried
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