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Structure and oxidative stability of oil in water emulsions as affected by rutin and homogenization procedure

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Structure and oxidative stability of oil in water emulsions as affected by rutin and homogenization procedure

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dc.contributor.author Atarés Huerta, Lorena María es_ES
dc.contributor.author Marshall, Lisa J. es_ES
dc.contributor.author Akhtar, Mahmood es_ES
dc.contributor.author Murray, Brent S. es_ES
dc.date.accessioned 2016-06-16T10:02:16Z
dc.date.available 2016-06-16T10:02:16Z
dc.date.issued 2012-10-01
dc.identifier.issn 0308-8146
dc.identifier.uri http://hdl.handle.net/10251/66012
dc.description.abstract [EN] The structural properties of oil-in-water (O/W) emulsions, as well as their oxidative stability upon storage at 50 °C, were studied. Eight different formulations were prepared, with the aim of studying the effect of three variables: the composition of the oil phase, the presence of the flavonoid rutin and the homogenization procedure on the structure and the oxidative stability. It was found that high pressure homogenization, through droplet size reduction, stabilized the emulsions both against creaming and oil oxidation. The interfacial protein was also partially replaced by rutin, further improving the stability of the emulsions, whereas purification of the oil phase had hardly any effect. Thus, the structural and oxidative stability of emulsions was controlled by the size of the droplets and improved by the addition of rutin. © 2012 Elsevier Ltd. All rights reserved. es_ES
dc.description.sponsorship Lorena Atares would like to thank the financial support given by the Programa de Apoyo a la Investigacion y Desarrollo (PAID-00-11) from the Universitat Politecnica de Valencia. en_EN
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation Universitat Politecnica de Valencia PAID-00-11 es_ES
dc.relation.ispartof Food Chemistry es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Flavonoid es_ES
dc.subject O/W emulsions es_ES
dc.subject Oxidation es_ES
dc.subject Rutin es_ES
dc.subject Sunflower oil es_ES
dc.subject Emulsification es_ES
dc.subject Oxidation resistance es_ES
dc.subject Thiobarbituric acid reactive substance es_ES
dc.subject Emulsion es_ES
dc.subject Homogenization procedure es_ES
dc.subject Particle size es_ES
dc.subject Pressure es_ES
dc.subject Procedures es_ES
dc.subject Purification es_ES
dc.subject Storage temperature es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Structure and oxidative stability of oil in water emulsions as affected by rutin and homogenization procedure es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.foodchem.2012.02.221
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation Atarés Huerta, LM.; Marshall, LJ.; Akhtar, M.; Murray, BS. (2012). Structure and oxidative stability of oil in water emulsions as affected by rutin and homogenization procedure. Food Chemistry. 134(3):1418-1424. doi:10.1016/j.foodchem.2012.02.221 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://dx.doi.org/10.1016/j.foodchem.2012.02.221 es_ES
dc.description.upvformatpinicio 1418 es_ES
dc.description.upvformatpfin 1424 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 134 es_ES
dc.description.issue 3 es_ES
dc.relation.senia 215550 es_ES


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