Effect of Oil Content and Emulsifier Type on the Properties and Antioxidant Activity of Sea Buckthorn Oil-in-Water Emulsions
Sea buckthorn oil-in-water emulsions were prepared through high pressure homogenization, and the effects of droplet size, oil content, and emulsifier type on emulsion properties and the overall antioxidant activity of the emulsions were evaluated. Emulsions with different droplet size were obtained...
Saved in:
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Wiley
2020-01-01
|
| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2020/1540925 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1832568149554233344 |
|---|---|
| author | Hongxia Zheng Like Mao Jingyi Yang Chenyu Zhang Song Miao Yanxiang Gao |
| author_facet | Hongxia Zheng Like Mao Jingyi Yang Chenyu Zhang Song Miao Yanxiang Gao |
| author_sort | Hongxia Zheng |
| collection | DOAJ |
| description | Sea buckthorn oil-in-water emulsions were prepared through high pressure homogenization, and the effects of droplet size, oil content, and emulsifier type on emulsion properties and the overall antioxidant activity of the emulsions were evaluated. Emulsions with different droplet size were obtained by varying homogenization pressure, and higher oil content resulted in bigger droplet size of the emulsions. Among three tested emulsifiers, sodium caseinate and sugar ester were able to form emulsions with much smaller particle size than soy protein isolate. The emulsions with bigger droplets tended to cream in an accelerated centrifugation test. The antioxidant property of the emulsions was expressed as their DPPH radical scavenging activity. The emulsions processed at lower pressure or contained higher oil content had higher DPPH radical scavenging activity. The soy protein isolate-stabilized emulsion presented higher antioxidant activity than sodium caseinate- and sugar ester-stabilized ones. Upon storage, the antioxidant activity of the emulsions was decreased due to the changes in emulsion stability and the degradation of antioxidants. The knowledge obtained in this study would be useful in developing healthy food containing sea buckthorn oil. |
| format | Article |
| id | doaj-art-711e4609f3254407bc8ca7eaa0da6498 |
| institution | Kabale University |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2020-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-711e4609f3254407bc8ca7eaa0da64982025-02-03T00:59:41ZengWileyJournal of Food Quality0146-94281745-45572020-01-01202010.1155/2020/15409251540925Effect of Oil Content and Emulsifier Type on the Properties and Antioxidant Activity of Sea Buckthorn Oil-in-Water EmulsionsHongxia Zheng0Like Mao1Jingyi Yang2Chenyu Zhang3Song Miao4Yanxiang Gao5Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaBeijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaBeijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaBeijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaTeagasc Food Research Centre, Moorepark, Fermoy Co. Cork T12K8AF, Dublin, IrelandBeijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaSea buckthorn oil-in-water emulsions were prepared through high pressure homogenization, and the effects of droplet size, oil content, and emulsifier type on emulsion properties and the overall antioxidant activity of the emulsions were evaluated. Emulsions with different droplet size were obtained by varying homogenization pressure, and higher oil content resulted in bigger droplet size of the emulsions. Among three tested emulsifiers, sodium caseinate and sugar ester were able to form emulsions with much smaller particle size than soy protein isolate. The emulsions with bigger droplets tended to cream in an accelerated centrifugation test. The antioxidant property of the emulsions was expressed as their DPPH radical scavenging activity. The emulsions processed at lower pressure or contained higher oil content had higher DPPH radical scavenging activity. The soy protein isolate-stabilized emulsion presented higher antioxidant activity than sodium caseinate- and sugar ester-stabilized ones. Upon storage, the antioxidant activity of the emulsions was decreased due to the changes in emulsion stability and the degradation of antioxidants. The knowledge obtained in this study would be useful in developing healthy food containing sea buckthorn oil.http://dx.doi.org/10.1155/2020/1540925 |
| spellingShingle | Hongxia Zheng Like Mao Jingyi Yang Chenyu Zhang Song Miao Yanxiang Gao Effect of Oil Content and Emulsifier Type on the Properties and Antioxidant Activity of Sea Buckthorn Oil-in-Water Emulsions Journal of Food Quality |
| title | Effect of Oil Content and Emulsifier Type on the Properties and Antioxidant Activity of Sea Buckthorn Oil-in-Water Emulsions |
| title_full | Effect of Oil Content and Emulsifier Type on the Properties and Antioxidant Activity of Sea Buckthorn Oil-in-Water Emulsions |
| title_fullStr | Effect of Oil Content and Emulsifier Type on the Properties and Antioxidant Activity of Sea Buckthorn Oil-in-Water Emulsions |
| title_full_unstemmed | Effect of Oil Content and Emulsifier Type on the Properties and Antioxidant Activity of Sea Buckthorn Oil-in-Water Emulsions |
| title_short | Effect of Oil Content and Emulsifier Type on the Properties and Antioxidant Activity of Sea Buckthorn Oil-in-Water Emulsions |
| title_sort | effect of oil content and emulsifier type on the properties and antioxidant activity of sea buckthorn oil in water emulsions |
| url | http://dx.doi.org/10.1155/2020/1540925 |
| work_keys_str_mv | AT hongxiazheng effectofoilcontentandemulsifiertypeonthepropertiesandantioxidantactivityofseabuckthornoilinwateremulsions AT likemao effectofoilcontentandemulsifiertypeonthepropertiesandantioxidantactivityofseabuckthornoilinwateremulsions AT jingyiyang effectofoilcontentandemulsifiertypeonthepropertiesandantioxidantactivityofseabuckthornoilinwateremulsions AT chenyuzhang effectofoilcontentandemulsifiertypeonthepropertiesandantioxidantactivityofseabuckthornoilinwateremulsions AT songmiao effectofoilcontentandemulsifiertypeonthepropertiesandantioxidantactivityofseabuckthornoilinwateremulsions AT yanxianggao effectofoilcontentandemulsifiertypeonthepropertiesandantioxidantactivityofseabuckthornoilinwateremulsions |