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

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

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (JAOCS)

SPRINGER

Lugar: Berlin; Año: 2016 vol. 93 p. 133 - 143

0003-021X

Emulsifiersand stabilizers play an important role in emulsion stability. Opticalcharacterization and droplet size distribution of oil-in-water emulsionsformulated with different types and concentrations of modified sunflowerlecithin (phosphatidylcholine (PC) enriched lecithin and deoiled sunflowerlecithin), with or without chia mucilage (0.75% wt/wt), have been evaluated asa function of storage time at 4±1 ºC. Emulsions with PC-enriched lecithin(without chia mucilage) exhibited the highest stability at the differentconcentrations because of the high PC/phosphatidylethanolamine (PE) ratio in comparisonto Control lecithin. The addition of 0.75% wt/wtmucilage contributed to obtain stable emulsions for all type and concentrationsof emulsifiers studied, mainly with PC-enriched lecithin due to the reductionof the mobility of oil particles by the formation of a tridimensional network.