Stability of Functional Oil in Water Emulsions withChia and Sunflower By-products

GUIOTTO E.N.; CAPITANI M.I.; NOLASCO S.M.; TOMÁS M.C.

San Antonio, Texas

Congreso; 105th AOCS Annual Meeting & Expo - Phospholipids; 2014

AOCS

The addition of fiber in food products is of a great interest in order to improve their functionality and health benefits. Oil-in-water emulsions (Φ=0.10) were formulated with sunflower-chia 80:20 wt/wt oil blends, chia mucilage (0.75%) and modified sunflower lecithins (deoiled and phosphatidylcholine(PC) enriched fractions) in a range of 0.5- 2.0% wt/wtusing Ultraturraxand a high-intensity ultrasound homogenizers. Optical characterization of emulsions, particle size distribution and mean diameters were determined as a function of storage time at 4° C.Mean diameters (D[3,2] and D[4,3]) of particles decreased as increasing modified sunflower lecithin concentration for both types of emulsifiers. During the storage a significant increase in these parameters was observed evolving the particle size distribution from a monomodal to a bimodal profile. All O/W emulsions showed a good stabilityagainst creaming as a function of storage for 60 d. This fact could be mainly attributed to the increase of the viscosity of the aqueous phase by the incorporation of chia mucilage (soluble dietary fiber). Chia mucilage acts as a thickener agent reducing the movility of particles of the oil phase and contributes to emulsion stability.