Investigation on Oxidative Stability of O/W Emulsion of Descurainia Sophia Seeds Oil, Encapsulated by Gum Arabic and Whey Protein Concentrate and the Effect of Ultra Sound Sonification on Changes in Oxidative Indices

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MALEK S.; EMAM DJOMEH Z.; ASKARI GH.; Rezvankhah A.

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Paper Information

Journal: FOOD ENGINEERING RESEARCH (JOURNAL OF AGRICULTURAL ENGINEERING RESEARCH) Year:2018 | Volume:17 | Issue:2 (65) Page(s): 61-78

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Title

Investigation on Oxidative Stability of O/W Emulsion of Descurainia Sophia Seeds Oil, Encapsulated by Gum Arabic and Whey Protein Concentrate and the Effect of Ultra Sound Sonification on Changes in Oxidative Indices

Author(s)

MALEK S. | EMAM DJOMEH Z. | ASKARI GH. | Rezvankhah A. | Issue Writer Certificate

Keywords

Antioxidant

O/W emulsion

RSM

Zeta potential

Abstract

This study was aimed to fabricate O/W emulsions of Descurainia Sophia seeds oil in order to be stabilized against oxidation. Response surface methodology (RSM) was used to optimizing the process in which the gum Arabic (GA), whey protein concentrate (WPC), and sonication time were selected as independent variables where the peroxide value (meq/kg oil) was considered as a response factor. The optimum point was obtained when the WPC, and GA, and ultrasound treatment time were as 19. 78%, 11. 08%, and 0. 1 s, respectively. In the associated optimum point, peroxide value was determined as 0. 59 meq/kg oil. The emulsion oil droplets varied dependently to ultrasound time and WPC concentration which both decreased the oil droplets sizes with more exposing and high concentration inclusion. Conversely, ultrasound applying resulted in higher peroxide values at the instantaneous determinations. The optimum emulsion indicated 916 nm with the-48 mV Zeta potential. The respective sample exhibited shear thinning behavior which more effectively attributed to WPC existence. Oxidation stability of the emulsion samples compared with crude oil and the oil treated with 30 s ultrasound. The results indicated that the GA and WPC effectively preserved the oil during 28 d at the intensifying circumstances (50 ° C) and the free oils were oxidized more intensively. GA due to steric repulsion structure forming in the vicinity of oil droplets and WPC due to electrostatic repulsion, produced a complex biopolymer structure which had potentially Antioxidant and coating attributes.

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APA: Copy

MALEK, S., EMAM DJOMEH, Z., ASKARI, GH., & Rezvankhah, A.. (2018). Investigation on Oxidative Stability of O/W Emulsion of Descurainia Sophia Seeds Oil, Encapsulated by Gum Arabic and Whey Protein Concentrate and the Effect of Ultra Sound Sonification on Changes in Oxidative Indices. FOOD ENGINEERING RESEARCH (JOURNAL OF AGRICULTURAL ENGINEERING RESEARCH), 17(2 (65) ), 61-78. SID. https://sid.ir/paper/267982/en

Vancouver: Copy

MALEK S., EMAM DJOMEH Z., ASKARI GH., Rezvankhah A.. Investigation on Oxidative Stability of O/W Emulsion of Descurainia Sophia Seeds Oil, Encapsulated by Gum Arabic and Whey Protein Concentrate and the Effect of Ultra Sound Sonification on Changes in Oxidative Indices. FOOD ENGINEERING RESEARCH (JOURNAL OF AGRICULTURAL ENGINEERING RESEARCH)[Internet]. 2018;17(2 (65) ):61-78. Available from: https://sid.ir/paper/267982/en

IEEE: Copy

S. MALEK, Z. EMAM DJOMEH, GH. ASKARI, and A. Rezvankhah, “Investigation on Oxidative Stability of O/W Emulsion of Descurainia Sophia Seeds Oil, Encapsulated by Gum Arabic and Whey Protein Concentrate and the Effect of Ultra Sound Sonification on Changes in Oxidative Indices,” FOOD ENGINEERING RESEARCH (JOURNAL OF AGRICULTURAL ENGINEERING RESEARCH), vol. 17, no. 2 (65) , pp. 61–78, 2018, [Online]. Available: https://sid.ir/paper/267982/en

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