Stability of a concentrated oil-in-water emulsion model prepared using palm olein-based diacylglycerol/virgin coconut oil blends: Effects of the rheological properties, droplet size distribution and microstructure
The rheological properties, microstructure, textural properties, colour and droplet size distribution of mayonnaise-like emulsion models prepared using 10–30wt.% of palm olein-based diacylglycerol (POL-DAG) oil were compared with those of the control (100wt.% VCO) model. There were significant (P
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| Veröffentlicht in: | Food research international 2014-10, Vol.64, p.919-930 |
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| creator | Ng, Siou Pei Lai, Oi Ming Abas, Faridah Lim, Hong Kwong Tan, Chin Ping |
| description | The rheological properties, microstructure, textural properties, colour and droplet size distribution of mayonnaise-like emulsion models prepared using 10–30wt.% of palm olein-based diacylglycerol (POL-DAG) oil were compared with those of the control (100wt.% VCO) model. There were significant (P |
| doi_str_mv | 10.1016/j.foodres.2014.08.045 |
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•Potential application of palm olein-based diacylglycerol/virgin coconut oil blends•Four different ratios of POL-DAG/VCO oil blends used to prepare the emulsion model•POL-DAG strongly affected the concentrated emulsion model on rheological properties.•This study provides useful information for a variety of food system preparations.</description><identifier>ISSN: 0963-9969</identifier><identifier>EISSN: 1873-7145</identifier><identifier>DOI: 10.1016/j.foodres.2014.08.045</identifier><identifier>PMID: 30011735</identifier><language>eng</language><publisher>Kidlington: Elsevier Ltd</publisher><subject>Biological and medical sciences ; Droplet size ; Emulsion ; Flow behaviour ; Food industries ; Fundamental and applied biological sciences. Psychology ; Oil blends ; Palm diacylglycerol ; Rheological property ; Virgin coconut oil</subject><ispartof>Food research international, 2014-10, Vol.64, p.919-930</ispartof><rights>2014 Elsevier Ltd</rights><rights>2015 INIST-CNRS</rights><rights>Copyright © 2014 Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c461t-ff2a236b81caa5e590801096c2376cfc09b19a7fcfe50d9a006db380d99c5ee93</citedby><cites>FETCH-LOGICAL-c461t-ff2a236b81caa5e590801096c2376cfc09b19a7fcfe50d9a006db380d99c5ee93</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.foodres.2014.08.045$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,780,784,3550,27924,27925,45995</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=28848832$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/30011735$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Ng, Siou Pei</creatorcontrib><creatorcontrib>Lai, Oi Ming</creatorcontrib><creatorcontrib>Abas, Faridah</creatorcontrib><creatorcontrib>Lim, Hong Kwong</creatorcontrib><creatorcontrib>Tan, Chin Ping</creatorcontrib><title>Stability of a concentrated oil-in-water emulsion model prepared using palm olein-based diacylglycerol/virgin coconut oil blends: Effects of the rheological properties, droplet size distribution and microstructure</title><title>Food research international</title><addtitle>Food Res Int</addtitle><description>The rheological properties, microstructure, textural properties, colour and droplet size distribution of mayonnaise-like emulsion models prepared using 10–30wt.% of palm olein-based diacylglycerol (POL-DAG) oil were compared with those of the control (100wt.% VCO) model. There were significant (P<0.05) differences in the particle size distribution of the oil droplets, the textural properties, and the rheological properties of the various emulsion models. The rheological analysis included the determination of the flow curves, yield stress, thixotropy, apparent viscosity, and viscoelastic parameters. The concentrated oil-in-water (O/W) emulsion with 30wt.% POL-DAG substitution exhibited high thixotropy. The POL-DAG content had a substantial effect on the rheological properties of yield stress, storage modulus (G′) and loss modulus (G″). The pseudoplastic behaviour of the emulsions was demonstrated. The size of the particles in the 30% POL-DAG-substituted emulsion was dramatically increased after one day and 30days of storage. All of the emulsion samples with POL-DAG substituted for VCO showed a relatively non-uniform bimodal droplet size distribution after one day of storage. In general, substitution of 10–20wt.% POL-DAG oil is appropriate for preparing O/W emulsions that had flow curves and textural properties similar to those of the control sample.
•Potential application of palm olein-based diacylglycerol/virgin coconut oil blends•Four different ratios of POL-DAG/VCO oil blends used to prepare the emulsion model•POL-DAG strongly affected the concentrated emulsion model on rheological properties.•This study provides useful information for a variety of food system preparations.</description><subject>Biological and medical sciences</subject><subject>Droplet size</subject><subject>Emulsion</subject><subject>Flow behaviour</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Oil blends</subject><subject>Palm diacylglycerol</subject><subject>Rheological property</subject><subject>Virgin coconut oil</subject><issn>0963-9969</issn><issn>1873-7145</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2014</creationdate><recordtype>article</recordtype><recordid>eNqFkU2LFDEQhhtR3HH1Jyi5CB7s2aS_40VkWT9gwYN6DumkMltDujMm6ZXxf_p_rGbGvXpKpXiq3uJ9i-Kl4FvBRXe137oQbIS0rbhotnzY8qZ9VGzE0NdlL5r2cbHhsqtLKTt5UTxLac8579pePi0uas6F6Ot2U_z5lvWIHvORBcc0M2E2MOeoM1gW0Jc4l7_oExlMi08YZjYFC54dIhx0JGhJOO_YQfuJBQ-EjzpR26I2R7_zRwMx-Kt7jDucaT0JLHndzEYPs03v2I1zYHJa9fMdsHgHwYcdGr2KhAPEjJDeMku1h8wS_gbannLEccnrQXq2bEITA_UWk5cIz4snTvsEL87vZfHj483368_l7ddPX64_3Jam6UQunat0VXfjIIzWLbSSD1yQaaaq-844w-UopO6dcdByKzX5Z8d6oFKaFkDWl8Wb01469OcCKasJkwHv9QxhSarivWg7KXpBaHtC1ztTBKcOEScdj0pwtSaq9uqcqFoTVXxQlCjNvTpLLOME9mHqX4QEvD4DOpFnLurZYHrgqmFohqGuiHt_4oAMuUeIKhkESttiJP-VDfifU_4CFqjJGw</recordid><startdate>20141001</startdate><enddate>20141001</enddate><creator>Ng, Siou Pei</creator><creator>Lai, Oi Ming</creator><creator>Abas, Faridah</creator><creator>Lim, Hong Kwong</creator><creator>Tan, Chin Ping</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>IQODW</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20141001</creationdate><title>Stability of a concentrated oil-in-water emulsion model prepared using palm olein-based diacylglycerol/virgin coconut oil blends: Effects of the rheological properties, droplet size distribution and microstructure</title><author>Ng, Siou Pei ; Lai, Oi Ming ; Abas, Faridah ; Lim, Hong Kwong ; Tan, Chin Ping</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c461t-ff2a236b81caa5e590801096c2376cfc09b19a7fcfe50d9a006db380d99c5ee93</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2014</creationdate><topic>Biological and medical sciences</topic><topic>Droplet size</topic><topic>Emulsion</topic><topic>Flow behaviour</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Oil blends</topic><topic>Palm diacylglycerol</topic><topic>Rheological property</topic><topic>Virgin coconut oil</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Ng, Siou Pei</creatorcontrib><creatorcontrib>Lai, Oi Ming</creatorcontrib><creatorcontrib>Abas, Faridah</creatorcontrib><creatorcontrib>Lim, Hong Kwong</creatorcontrib><creatorcontrib>Tan, Chin Ping</creatorcontrib><collection>Pascal-Francis</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Food research international</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Ng, Siou Pei</au><au>Lai, Oi Ming</au><au>Abas, Faridah</au><au>Lim, Hong Kwong</au><au>Tan, Chin Ping</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Stability of a concentrated oil-in-water emulsion model prepared using palm olein-based diacylglycerol/virgin coconut oil blends: Effects of the rheological properties, droplet size distribution and microstructure</atitle><jtitle>Food research international</jtitle><addtitle>Food Res Int</addtitle><date>2014-10-01</date><risdate>2014</risdate><volume>64</volume><spage>919</spage><epage>930</epage><pages>919-930</pages><issn>0963-9969</issn><eissn>1873-7145</eissn><abstract>The rheological properties, microstructure, textural properties, colour and droplet size distribution of mayonnaise-like emulsion models prepared using 10–30wt.% of palm olein-based diacylglycerol (POL-DAG) oil were compared with those of the control (100wt.% VCO) model. There were significant (P<0.05) differences in the particle size distribution of the oil droplets, the textural properties, and the rheological properties of the various emulsion models. The rheological analysis included the determination of the flow curves, yield stress, thixotropy, apparent viscosity, and viscoelastic parameters. The concentrated oil-in-water (O/W) emulsion with 30wt.% POL-DAG substitution exhibited high thixotropy. The POL-DAG content had a substantial effect on the rheological properties of yield stress, storage modulus (G′) and loss modulus (G″). The pseudoplastic behaviour of the emulsions was demonstrated. The size of the particles in the 30% POL-DAG-substituted emulsion was dramatically increased after one day and 30days of storage. All of the emulsion samples with POL-DAG substituted for VCO showed a relatively non-uniform bimodal droplet size distribution after one day of storage. In general, substitution of 10–20wt.% POL-DAG oil is appropriate for preparing O/W emulsions that had flow curves and textural properties similar to those of the control sample.
•Potential application of palm olein-based diacylglycerol/virgin coconut oil blends•Four different ratios of POL-DAG/VCO oil blends used to prepare the emulsion model•POL-DAG strongly affected the concentrated emulsion model on rheological properties.•This study provides useful information for a variety of food system preparations.</abstract><cop>Kidlington</cop><pub>Elsevier Ltd</pub><pmid>30011735</pmid><doi>10.1016/j.foodres.2014.08.045</doi><tpages>12</tpages></addata></record> |
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| subjects | Biological and medical sciences Droplet size Emulsion Flow behaviour Food industries Fundamental and applied biological sciences. Psychology Oil blends Palm diacylglycerol Rheological property Virgin coconut oil |
| title | Stability of a concentrated oil-in-water emulsion model prepared using palm olein-based diacylglycerol/virgin coconut oil blends: Effects of the rheological properties, droplet size distribution and microstructure |
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