Use of avocado phospholipids as emulsifier
| Autor: | Luana Carolina Bosmuler Züge, Helayne Aparecida Maieves, Joana Léa Meira Silveira, Agnes de Paula Scheer, Vitor Renan da Silva |
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| Rok vydání: | 2017 |
| Předmět: |
0301 basic medicine
030109 nutrition & dietetics Chromatography Chemistry Pulp (paper) Lipid fraction Phospholipid food and beverages 04 agricultural and veterinary sciences engineering.material 040401 food science 03 medical and health sciences Creaming chemistry.chemical_compound 0404 agricultural biotechnology Rheology Oil phase engineering lipids (amino acids peptides and proteins) Droplet size Food Science |
| Zdroj: | LWT - Food Science and Technology. 79:42-51 |
| ISSN: | 0023-6438 |
| Popis: | Avocado lipid fraction is rich in phospholipids; however these compounds are frequently discarded with the residual pulp during industrial oil extraction processes. In this study, emulsions were prepared using phospholipids from avocado pulp oil and characterized. First, emulsions were prepared with 1 wt% phospholipids and between 20 and 70 vol% oil phase. Then, emulsions with different phospholipid concentrations (1 and 2 wt%) and pH levels (3 and 7) were prepared. Emulsions prepared with 1 wt% phospholipids present phase inversion between 60 and 70 vol% oil phase. The emulsions with 50 and 60 vol% oil phase have higher stability against creaming than the others. Phospholipid concentration presented a higher influence on stability and droplet size distribution than pH. Emulsions with 2 wt% phospholipids are pseudo-plastic fluids and present typical gel-like behavior. Therefore, the avocado phospholipids can be used as emulsifier to form stable oil-in-water emulsions. |
| Databáze: | OpenAIRE |
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