In recent years nanotechnology-based products have been developed for use in many applications including food. Nanoemulsions are one of the most important applications because they have positive effects on the physical and chemical properties of various fatty products .In this study, table margarine was prepared using palm oil, palm stearin in addition of soybean and sunflower oils at the ratio of (15% soybean oil: 15% sunflower oil : 70% palm oil) and (15%soybean oil : 15%sunflower oil : 70% palm stearin) . Nanotechnology was used to modify the emulsifying properties of table margarine and to study the effect of these properties on its stability during storage period up to 11 weeks under cooling conditions at (4°C). Chemical, physical and emulsion characteristics of table margarine blends processed by nanoemulsion technique were determined and compared with the control samples. Nanopartecils of water phase which used in preparing of table margarine by nanoemulsion technique were examined using Transmission Electron Microscope and Zeta Potential Analyzer. Results showed that the margarine blends processed using this technique led to an improvement in emulsification properties and increased storage stability under refrigeration conditions. obtained results of chemical properties namely acid and peroxide values for margarine blends contained (15% soybean oil:15% sunflower oil : 70% palm oil) and (15%soybean oil : 15%sunflower oil : 70% palm stearin) were determined and being 0.666 and 0.688mg KOH/gm oil and 3.998 and 3.990 ml.eqv/kg oil at the end of storage period in compared with the control samples which were 0.731 and 0.745 mg KOH/gm oil and 5.281 and 5.333 ml.eqv/kg oil. Results of physical properties namely colour and refractive index were also determined and indicated that all prepared margarine blends using nanoemulsion technique were more stable during storage than the others, while the results of emulsion stability indicated that the consistency of the creaming stability were nearly similar to those of control samples.Finally, it could concluded that using of nanoemulsion technique in preparing of table margarine could be prolonged stability and extend storage period.
ABSRTACTIn recent years nanotechnology-based products have been developed for use in many applications including food. Nano-emulsions are one of the most important applications because they have positive effects on the physical and chemical properties of various fatty products .In this study, pastry margarine was prepared using palm oil, palm stearin in addition of soybean and sunflower oils at the ratio of (5% soybean oil: 5% sunflower oil : 90% palm oil) and (5%soybean oil : 5%sunflower oil : 90% palm stearin) . Nanotechnology was used to modify the emulsifying properties of pastry margarine and to study the effect of these properties on its stability during storage period up to 11 weeks under cooling conditions at (4°C). Chemical, physical and emulsion characteristics of pastry margarine blends processed by nano-emulsion technique were determined and compared with the control samples. Nano-partecils of water phase which used in preparing of table margarine by nano-emulsion technique were examined using Transmission Electron Microscope and Zeta Potential Analyzer. Results showed that the margarine blends processed using this technique led to an improvement in emulsification properties and increased storage stability under refrigeration conditions. obtained results of chemical properties namely acid and peroxide values for margarine blends contained (5% soybean oil: 5% sunflower oil : 90% palm oil) and (5%soybean oil : 5%sunflower oil : 90% palm stearin) were determined and being 0.688 and 0.698mg KOH/gm oil and 3.198 and 3.290 ml.eqv/kg oil at the end of storage period in compared with the control samples which were 0.731 and 0.745 mg KOH/gm oil and 5.181 and 5.233 ml.eqv/kg oil. Results of physical properties namely colour and refractive index were also determined and indicated that all prepared margarine blends using nano-emulsion technique were more stable during storage than the others, while the results of emulsion stability indicated that the consistency of the creaming stability were nearly similar to those of control samples. Finally, it could concluded that using of nano-emulsion technique in preparing of pastry margarine could be prolonged stability and extend storage period.
Soybean oil is the most popular types of edible oils in Egypt. It is characterized by rapidly due to oxidation and rancidity processes. This study has been conducted to study the various transactions mixing and heating on the stability of soybean oil. And has been mixing soybean oil to sunflower oil by ratio (1: 1) and has been conducting the process of primary heating at 50 ₒ C for 3 hours and then was treated with natural antioxidants extracted from waste of fruits and grains factories for example mango peels, apple pomace and wheat bran with concentrations (200, 400 and 600 ppm) and TBHQ as synthetic antioxidants with concentration (200 ppm). Results for the identification and separation of phenolic compounds of the antioxidants using HPLC being as follows: chlorogenic, salicylic, vannillic, benzoic and ellagic acids were the predominant obtained phenolics compounds. also the results obtained from total phenolic compounds as gallic acid being (14.53: 144.13 mg / g) and 2,2 diphenyl1-picrylhydrazyl(DPPH) results showed that mango peel extract gave the highest antioxidant activity(96.59%) compared to other extracts. Treated oil were thermally heated at 65 ₒ C for 96 hours and some chemical properties (acid number, peroxide value and TBA value) were evaluated , our results showed an observed increase in acid value of untreated oil samples compared with treated samples with different antioxidants extracts , whereas high gradual increase in the constants of oxidation and rancidity (peroxide and TBA values). Peroxide and TBA values were reached a maximum values which peroxide values being 22.57 ml.eqv./Kg oil for untreated oil sample and 12.96ml.eqv./Kg oil for treated oil sample with mango peels extract, while TBA values being 2.330 mg malonaldhyde/Kg oil for untreated oil sample compared with and 0.700 mg malonaldhyde/Kg oil in oil samples treated mango peel extract after 96 hours of heating. From then evident from the previous results that the additions of mango peel extract concentration of 600 ppm led to the improvement of the qualities of soybean oil mixture and thermally laboratories (chemical and natural) and delay rancidity and oxidation processes.
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