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| Preparation and stability of Sacha Inchi oil-in-water emulsion |
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| DOI： |
| KeyWord:Sacha Inchi oil oil-in-water emulsion average particle size PDI stability |
| FundProject:国家重点研发计划项目资助（2018YFD0401102）;河南省自然基金项目（162300410009） |
| Author Name | Affiliation | | GUO Yongsheng1, MA Chuanguo1,2,LIU Jun1,2，DUAN Zhubiao3 | 1.College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001,China
2.National Engineering Laboratory for Wheat & Corn Further Processing, Zhengzhou 450001,China
3.Xishuangbanna Tropical Botanical Garden, Chinese Academy of Sciences,
Mengla 666303, Yunnan, China |
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| Abstract: |
| The Sacha Inchi oil-in-water emulison was prepared by high-pressure homogenization, and the effects of emulsifier, oil mass fraction, emulsifier dosage, shear rate and homogenous pressure on the droplet overage particle size and polydispersity index(PDI) of the emulsion were explored. Further studies on physical, oxidative and hydrolysis stabilities of emulsion during storage were carried out by analyzing the particle size, self-diffusion coefficient, oxidation stability (peroxide value and thiobarbituric acid value) and free fatty acid content. The results showed that the optimal conditions were determined as follows: Tween60 dosage 1%, oil mass fraction 10%, shear rate 16 000 r/min and homogeneous pressure 40 MPa. Under the optimal conditions, the droplet average particle size and PDI of the emulsion was (218.27±2.21)nm and 0.118±0.002, respectively. The emulsion stored for 14 d had good physical stability with high tolerance against pH and salt ion, and high oxidative stability, and performed no obvious hydrolysis effect. |
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