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

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Journal of the American Oil Chemists' Society

Abstract

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.

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Acknowledgments

This work was supported with grants from Agencia Nacional de Promoción Científica y Tecnológica (ANPCyT, PICT 2007-1085), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET, PIP 1735), Universidad Nacional de La Plata (UNLP, 11/X502) and Universidad Nacional del Centro de la Provincia de Buenos Aires (UNCPBA), Argentina. Néstor Buseghin (Vicentín SAIC). B. W. K. Diehl is Director of Spectral Service GmbH, Cologne, Germany along with Thorsten Buchen and Rute Azevedo (Spectral Service) are acknowledged for technical assistance. Authors: E.N. Guiotto and M. I. Capitani have received a fellowship from CONICET, Argentina. S.M. Nolasco is a Scientific and Technological Researcher and Professor at the Facultad de Ingeniería de la Universidad Nacional del Centro de la Provincia de Buenos Aires (UNCPBA). M.C. Tomás is a member of the career of Scientific and Technological Researcher of CONICET, Argentina.

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Authors and Affiliations

  1. Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CCT La Plata, CONICET, Facultad de Ciencias Exactas (FCE) Universidad Nacional de La Plata (FCE-UNLP), 47 y 116 (1900), La Plata, Argentina

    Estefania N. Guiotto, Marianela I. Capitani & Mabel C. Tomás

  2. Departamento de Ingeniería Química (TECSE). Facultad de Ingeniería, Universidad Nacional del Centro de la Provincia de Buenos Aires (UNCPBA), Av. Del Valle 5737 (7400), Olavarría, Argentina

    Estefania N. Guiotto, Marianela I. Capitani & Susana M. Nolasco

Authors
  1. Estefania N. Guiotto
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  2. Marianela I. Capitani
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  3. Susana M. Nolasco
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  4. Mabel C. Tomás
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Correspondence to Estefania N. Guiotto.

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Guiotto, E.N., Capitani, M.I., Nolasco, S.M. et al. Stability of Oil-in-Water Emulsions with Sunflower (Helianthus annuus L.) and Chia (Salvia hispanica L.) By-Products. J Am Oil Chem Soc 93, 133–143 (2016). https://doi.org/10.1007/s11746-015-2746-9

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  • DOI: https://doi.org/10.1007/s11746-015-2746-9

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