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Physical and chemical characterisation of conventional and nano/emulsions: influence of vegetable oils from different origin

Kampa, J., Frazier, R. ORCID: and Rodriguez-Garcia, J. ORCID: (2022) Physical and chemical characterisation of conventional and nano/emulsions: influence of vegetable oils from different origin. Foods, 11 (5). ISSN 2304-8158

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To link to this item DOI: 10.3390/foods11050681


The processes of oil production play an important role in defining the final physical and chemical properties of vegetable oils, which have an influence on the formation and characteristics of emulsions. The objective of this work was to investigate the correlations between oil physical and chemical properties with the stability of conventional emulsions (d > 200 nm) and nanoemulsions (d < 200 nm). Five vegetable oils obtained from different production processes and with high proportion of unsaturated fatty acids were studied: extra virgin olive oil (EVOO), cold pressed rapeseed oil (CPRO), refined olive oil (OO), refined rapeseed oil (RO) and refined sunflower oil (SO) were used in this study. The results showed that the physicochemical stability of emulsion was affected by fatty acid composition, the presence of antioxidants, free fatty acids, and droplet size. There was a significant positive correlation (p < 0.05) between the fraction of unsaturated fatty acids and emulsion oxidative stability, which SO, OO and EVOO showed a significantly higher lipid oxidative stability compared to RO and CPRO emulsions. Nanoemulsions with a smaller droplet size showed better physical stability than conventional emulsions. However, there was not a significant correlation between the oxidative stability of emulsions, droplet size and antioxidant capacity of oils.

Item Type:Article
Divisions:Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
ID Code:103443
Uncontrolled Keywords:Refined vegetable oil; Virgin vegetable oil; Fatty acids; Antioxidants; Creaming index; Lipid oxidation; Emulsion


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