Stability of Oil-in-Water Emulsions with Sunflower (Helianthus annuus L.) and Chia (Salvia hispanica L.) By-Products

Autores
Guiotto, Estefanía Nancy; Capitani, Marianela Ivana; Nolasco, Susana María; Tomás, Mabel Cristina
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Emulsifiers and stabilizers play an important role in emulsion stability. Optical characterization and droplet size distribution of oil-in-water emulsions formulated with different types and concentrations of modified sunflower lecithin [phosphatidylcholine (PC) enriched lecithin and deoiled sunflower lecithin], with or without chia mucilage (0.75 % wt/wt), have been evaluated as a function of storage time at 4 ± 1 °C. Emulsions with PC-enriched lecithin (without chia mucilage) exhibited the highest stability at the different concentrations because of the high PC/phosphatidylethanolamine ratio in comparison to Control lecithin. The addition of 0.75 % wt/wt mucilage contributed to obtain stable emulsions for all type and concentrations of emulsifiers studied, mainly with PC-enriched lecithin due to the reduction of the mobility of oil particles by the formation of a tridimensional network.
Facultad de Ciencias Exactas
Materia
Química
Modified sunflower lecithin
Chia mucilage
Oil-in-water emulsions
Storage conditions
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by/4.0/
Repositorio
SEDICI (UNLP)
Institución
Universidad Nacional de La Plata
OAI Identificador
oai:sedici.unlp.edu.ar:10915/133770
Acceder
id SEDICI_3e7c14d9cef0bf24a70673a7faa02e42
oai_identifier_str oai:sedici.unlp.edu.ar:10915/133770
network_acronym_str SEDICI
repository_id_str 1329
network_name_str SEDICI (UNLP)
spelling Stability of Oil-in-Water Emulsions with Sunflower (Helianthus annuus L.) and Chia (Salvia hispanica L.) By-ProductsGuiotto, Estefanía NancyCapitani, Marianela IvanaNolasco, Susana MaríaTomás, Mabel CristinaQuímicaModified sunflower lecithinChia mucilageOil-in-water emulsionsStorage conditionsEmulsifiers and stabilizers play an important role in emulsion stability. Optical characterization and droplet size distribution of oil-in-water emulsions formulated with different types and concentrations of modified sunflower lecithin [phosphatidylcholine (PC) enriched lecithin and deoiled sunflower lecithin], with or without chia mucilage (0.75 % wt/wt), have been evaluated as a function of storage time at 4 ± 1 °C. Emulsions with PC-enriched lecithin (without chia mucilage) exhibited the highest stability at the different concentrations because of the high PC/phosphatidylethanolamine ratio in comparison to Control lecithin. The addition of 0.75 % wt/wt mucilage contributed to obtain stable emulsions for all type and concentrations of emulsifiers studied, mainly with PC-enriched lecithin due to the reduction of the mobility of oil particles by the formation of a tridimensional network.Facultad de Ciencias Exactas2015-11-24info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArticulohttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdf133-143http://sedici.unlp.edu.ar/handle/10915/133770enginfo:eu-repo/semantics/altIdentifier/issn/0003-021Xinfo:eu-repo/semantics/altIdentifier/issn/1558-9331info:eu-repo/semantics/altIdentifier/doi/10.1007/s11746-015-2746-9info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by/4.0/Creative Commons Attribution 4.0 International (CC BY 4.0)reponame:SEDICI (UNLP)instname:Universidad Nacional de La Platainstacron:UNLP2025-09-03T11:03:53Zoai:sedici.unlp.edu.ar:10915/133770Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292025-09-03 11:03:53.279SEDICI (UNLP) - Universidad Nacional de La Platafalse
dc.title.none.fl_str_mv Stability of Oil-in-Water Emulsions with Sunflower (Helianthus annuus L.) and Chia (Salvia hispanica L.) By-Products
title Stability of Oil-in-Water Emulsions with Sunflower (Helianthus annuus L.) and Chia (Salvia hispanica L.) By-Products
spellingShingle Stability of Oil-in-Water Emulsions with Sunflower (Helianthus annuus L.) and Chia (Salvia hispanica L.) By-Products
Guiotto, Estefanía Nancy
Química
Modified sunflower lecithin
Chia mucilage
Oil-in-water emulsions
Storage conditions
title_short Stability of Oil-in-Water Emulsions with Sunflower (Helianthus annuus L.) and Chia (Salvia hispanica L.) By-Products
title_full Stability of Oil-in-Water Emulsions with Sunflower (Helianthus annuus L.) and Chia (Salvia hispanica L.) By-Products
title_fullStr Stability of Oil-in-Water Emulsions with Sunflower (Helianthus annuus L.) and Chia (Salvia hispanica L.) By-Products
title_full_unstemmed Stability of Oil-in-Water Emulsions with Sunflower (Helianthus annuus L.) and Chia (Salvia hispanica L.) By-Products
title_sort Stability of Oil-in-Water Emulsions with Sunflower (Helianthus annuus L.) and Chia (Salvia hispanica L.) By-Products
dc.creator.none.fl_str_mv Guiotto, Estefanía Nancy
Capitani, Marianela Ivana
Nolasco, Susana María
Tomás, Mabel Cristina
author Guiotto, Estefanía Nancy
author_facet Guiotto, Estefanía Nancy
Capitani, Marianela Ivana
Nolasco, Susana María
Tomás, Mabel Cristina
author_role author
author2 Capitani, Marianela Ivana
Nolasco, Susana María
Tomás, Mabel Cristina
author2_role author
author
author
dc.subject.none.fl_str_mv Química
Modified sunflower lecithin
Chia mucilage
Oil-in-water emulsions
Storage conditions
topic Química
Modified sunflower lecithin
Chia mucilage
Oil-in-water emulsions
Storage conditions
dc.description.none.fl_txt_mv Emulsifiers and stabilizers play an important role in emulsion stability. Optical characterization and droplet size distribution of oil-in-water emulsions formulated with different types and concentrations of modified sunflower lecithin [phosphatidylcholine (PC) enriched lecithin and deoiled sunflower lecithin], with or without chia mucilage (0.75 % wt/wt), have been evaluated as a function of storage time at 4 ± 1 °C. Emulsions with PC-enriched lecithin (without chia mucilage) exhibited the highest stability at the different concentrations because of the high PC/phosphatidylethanolamine ratio in comparison to Control lecithin. The addition of 0.75 % wt/wt mucilage contributed to obtain stable emulsions for all type and concentrations of emulsifiers studied, mainly with PC-enriched lecithin due to the reduction of the mobility of oil particles by the formation of a tridimensional network.
Facultad de Ciencias Exactas
description Emulsifiers and stabilizers play an important role in emulsion stability. Optical characterization and droplet size distribution of oil-in-water emulsions formulated with different types and concentrations of modified sunflower lecithin [phosphatidylcholine (PC) enriched lecithin and deoiled sunflower lecithin], with or without chia mucilage (0.75 % wt/wt), have been evaluated as a function of storage time at 4 ± 1 °C. Emulsions with PC-enriched lecithin (without chia mucilage) exhibited the highest stability at the different concentrations because of the high PC/phosphatidylethanolamine ratio in comparison to Control lecithin. The addition of 0.75 % wt/wt mucilage contributed to obtain stable emulsions for all type and concentrations of emulsifiers studied, mainly with PC-enriched lecithin due to the reduction of the mobility of oil particles by the formation of a tridimensional network.
publishDate 2015
dc.date.none.fl_str_mv 2015-11-24
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Articulo
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://sedici.unlp.edu.ar/handle/10915/133770
url http://sedici.unlp.edu.ar/handle/10915/133770
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/issn/0003-021X
info:eu-repo/semantics/altIdentifier/issn/1558-9331
info:eu-repo/semantics/altIdentifier/doi/10.1007/s11746-015-2746-9
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by/4.0/
Creative Commons Attribution 4.0 International (CC BY 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by/4.0/
Creative Commons Attribution 4.0 International (CC BY 4.0)
dc.format.none.fl_str_mv application/pdf
133-143
dc.source.none.fl_str_mv reponame:SEDICI (UNLP)
instname:Universidad Nacional de La Plata
instacron:UNLP
reponame_str SEDICI (UNLP)
collection SEDICI (UNLP)
instname_str Universidad Nacional de La Plata
instacron_str UNLP
institution UNLP
repository.name.fl_str_mv SEDICI (UNLP) - Universidad Nacional de La Plata
repository.mail.fl_str_mv alira@sedici.unlp.edu.ar
_version_ 1842260536979357696
score 13.13397

Publicaciones similares