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| Physicochemical properties of five vegetable oil emulsions |
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| DOI： |
| KeyWord:vegetable oil emulsion storage stability antioxidant capacity |
| FundProject:江南大学教改项目（JG2017043）；江南大学大学生创新训练计划项目（2019531X） |
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| Abstract: |
| Five types of oil in water (O/W) emulsions were prepared by using rapeseed oil, palm olein, olive oil, rice bran oil and coconut oil as the oil phase and whey protein isolate as the emulsifier. The contents of tocopherol and oryzanol in five vegetable oils were analyzed. The Zeta-potential and storage stability of five vegetable oil emulsions were measured, and the antioxidant capacity was evaluated by ferric reducing method. The results showed that β-tocopherol and δ-tocopherol were not detected in the five vegetable oils. The total tocopherol content in rapeseed oil was the highest, and that in coconut oil was the lowest. Only rice bran oil contained oryzanol, which was 1 542.78 mg/kg. Among the five vegetable oil emulsions, coconut oil emulsion had the highest absolute value of Zeta-potential, reaching 57 mV. After storage for 28 d, the coconut emulsion was not stratified, the particle size change of the emulsion was the smallest, and the distribution range was narrow, so its storage stability was the best. The palm olein emulsion had the strongest antioxidant capacity, followed by rapeseed oil emulsion, olive oil emulsion and rice bran oil emulsion without obvious difference in the antioxidant capacity of the three, and coconut oil emulsion had the weakest antioxidant capacity. |
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