Stability of oil-in-water emulsions with sunflower (Helianthus annuus L.) and chia (Salvia hispanica L.) by-products

E N GUIOTTO; CAPITANI M; NOLASCO, SM,; M C TOMAS

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (JAOCS)

SPRINGER

Lugar: Berlin; Año: 2015 vol. 93 p. 133 - 143

0003-021X

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.