Comparison of the physicochemical behavior of model oil-in-water emulsions based on different lauric vegetal fats

Anihouvi, Prudent Placide; Danthine, Sabine; Kegelaers, Yves; Dombrée, Anne; Blecker, Christophe

doi:10.1016/j.foodres.2013.04.011

Cited by 17 publications

(15 citation statements)

References 46 publications

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“…The highest ESI was related to the emulsions containing coconut oil. Therefore, our results were inconsistent with the results of Anihouvi et al (). However, the variation in the ESI may be due to the difference in density and viscosity of oils.…”

Section: Resultscontrasting

confidence: 99%

“…Results indicated that ESI of coconut oil was the highest (51.00), while that of the palm olein was the lowest (2.89). It was reported that the type of oil significantly affected the emulsion stability (Anihouvi et al, ; Granger et al, ). Anihouvi et al () studied the effect of four kinds of lauric fats on the physical properties of O/W emulsions.…”

Section: Resultsmentioning

confidence: 99%

“…It was reported that the type of oil significantly affected the emulsion stability (Anihouvi et al, ; Granger et al, ). Anihouvi et al () studied the effect of four kinds of lauric fats on the physical properties of O/W emulsions. They attributed the differences in the stability of emulsions to fatty acid chain length content, while in the same study conducted by Granger et al (), the differences in the stability were attributed to interfacial interactions among the emulsifier fatty acids, oil phase, and protein.…”

Section: Resultsmentioning

confidence: 99%

“…They attributed the differences in the stability of emulsions to fatty acid chain length content, while in the same study conducted by Granger et al (), the differences in the stability were attributed to interfacial interactions among the emulsifier fatty acids, oil phase, and protein. Anihouvi et al () reported that emulsions prepared with fats containing a higher long‐chain fatty acid showed a better stability. In the current study, according to the GC analysis, coconut oil had (data not shown) 48.8% lauric acid (medium‐chain fatty acid) as the main component, while sesame oil, canola oil, olive oil, palm olein, and sunflower oil principally were rich in long‐chain fatty acids such as palmitic acid, stearic acid, oleic acid, and linoleic acid.…”

Section: Resultsmentioning

confidence: 99%

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The Role of Oil Phase in the Stability and Physicochemical Properties of Oil‐in‐Water Emulsions in the Presence of Gum Tragacanth

Abdolmaleki

Mohammadifar

Sheikhi

et al. 2019

J Americ Oil Chem Soc

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Different emulsions based on six types of vegetable oils (sunflower, canola, sesame, olive, coconut, and palm olein) were studied to investigate the role of the oil phase in the stability and physicochemical characteristics of oil-in-water emulsions prepared with gum tragacanth. The results indicated that the stability, rheological parameters, and size distribution of emulsions were dependent on the oil type. Based on the interfacial tension value, the type of oil did not have a significant effect on the gum tragacanth-emulsifying properties. The formulation based on sunflower and coconut oil led to producing more stable emulsion and a sample containing palm olein resulted in an unstable emulsion. Rheological analysis revealed that the sample based on palm olein showed the lowest consistency coefficient (2.10 AE 0.05 Pas n ), elastic modulus (3.90 AE 0.21 Pa), and energy of cohesion (80.87 AE 1.1 J m −3 ). This study revealed that using oils with lower viscosity and higher density led to the higher stability of the emulsion samples.

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Section: Resultscontrasting

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

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The Role of Oil Phase in the Stability and Physicochemical Properties of Oil‐in‐Water Emulsions in the Presence of Gum Tragacanth

Abdolmaleki

Mohammadifar

Sheikhi

et al. 2019

J Americ Oil Chem Soc

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“…The software Mastersizer 2000 version 5.22 was used. Results are provided as a volume frequency compared with particle size curve and characteristic diameters and parameters: D(4.3) which is volume weighted mean; specific surface area; D(3.2) -surface weighted mean; D(0.1), D(0.5) and D(0.9) which are the volume-based diameters below which 10, 50, respectively 90% of the particles are undersize (Anihouvi et al 2013). For each dispersant three repetitions were done.…”

Section: Sunflower Tahini Preparationmentioning

confidence: 99%

Particle Size Analysis by wet Laser Diffraction for anhydrous food suspensions: Application to sunflower tahini

Mureşan¹

2018

BUASVMCN-FST

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Particle size is a critical quality parameter of food suspensions, influencing their rheological behaviour, overall stability as well as sensory perception. Sunflower paste was considered an example for a complex food matrix, based on its heterogeneous chemical composition, thus being a representative food model for the oilseed-based products. The aim of this paper was to develop a new method to characterize anhydrous food suspensions particle size distribution (PSD), by using a representative sunflower tahini sample characterized by a broad particle size distribution and coarse appearance. Hexane was selected as bring the appropriate dispersant to measure PSD of sunflower kernel paste. After performing a stirrer rate titration, the stirrer speed of 2400 rpm was proposed. Measurements stability was assessed, overall trimodal PSD curves were overlapping when performing 15 consequently determinations during 30 minutes. The newly developed method is consistent, being confirmed by analysing different fractions obtained by sieving.

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Homogeneous triacylglycerol tracers have an impact on the thermal and structural properties of dietary fat and its lipolysis rate under simulated physiological conditions

Danthine

Vors

Agopian

et al. 2019

Chemistry and Physics of Lipids

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was involved in the conception and design of the study, in acquisition, analysis and interpretation of data from physical chemical characterization of milk fat mixtures, in drafting the article, revising it critically for important intellectual content. Dr Cécile Vors was involved in the conception and design of the study, in drafting the article, revising it critically for important intellectual content. Damien Agopian was involved in acquisition, analysis and interpretation of data from in vitro digestion, in drafting the article. Annie Durand was involved in the conception and design of the study, in acquisition, analysis of data from in vitro digestion. Romain Guyon was involved in acquisition of data from in vitro digestion. Frédéric Carrière was involved in the conception of the study, in acquisition, analysis and interpretation of data of in vitro digestion, in drafting the article, revising it critically for important intellectual content. Carole Knibbe was involved in the design of the study, in acquisition, analysis and interpretation of data of in vitro digestion, in drafting the article, revising it critically for important intellectual content. Marion Letisse was involved in the design of the study, in acquisition, analysis and interpretation of data of in vitro digestion, in drafting the article, revising it critically for important intellectual content. Dr Marie-Caroline Michalski was involved in the conception and design of the study, in data interpretation, in drafting the article, revising it critically for important intellectual content and final Funding:

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Comparison of the physicochemical behavior of model oil-in-water emulsions based on different lauric vegetal fats

Cited by 17 publications

References 46 publications

The Role of Oil Phase in the Stability and Physicochemical Properties of Oil‐in‐Water Emulsions in the Presence of Gum Tragacanth

The Role of Oil Phase in the Stability and Physicochemical Properties of Oil‐in‐Water Emulsions in the Presence of Gum Tragacanth

Particle Size Analysis by wet Laser Diffraction for anhydrous food suspensions: Application to sunflower tahini

Homogeneous triacylglycerol tracers have an impact on the thermal and structural properties of dietary fat and its lipolysis rate under simulated physiological conditions

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