Stabilization of water-in-oil emulsion of Pulicaria jaubertii extract by ultrasonication: Fabrication, characterization, and storage stability

•A functional emulsion containing bioactive compounds from PJ extract was developed.•Physical and chemical stability of emulsions were measured for 28 days at 25 and 4 °C.•Ultrasound treatment was lead to enhancing the physicochemical properties of emulsions.•Increasing sonication power reduced part...

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Veröffentlicht in:	Food chemistry 2021-07, Vol.350, p.129249-129249, Article 129249
Hauptverfasser:	Al-Maqtari, Qais Ali, Ghaleb, Abduljalil D.S., Mahdi, Amer Ali, Al-Ansi, Waleed, Noman, Abeer Essam, Wei, Minping, Al-Adeeb, Abdulqader, Yao, Weirong
Format:	Artikel
Sprache:	eng
Schlagworte:	Antioxidant activity Antioxidants - analysis Emulsion stability Emulsions Oils - chemistry Particle Size Plant Extracts - chemistry Pulicaria - chemistry Pulicaria jaubertii Sonication Total phenolic content Ultrasonication Viscosity W/O emulsion Water - chemistry
Online-Zugang:	Volltext
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