@article{article_655746, title={EMULSIONS OF ORANGE AND COCONUT OILS AND THEIR USE IN PEANUT BUTTERS}, journal={Gıda}, volume={45}, pages={544–554}, year={2020}, DOI={10.15237/gida.GD19161}, author={Özvural, Emin Burçin and Çelen, Ebru}, keywords={Peanut butter,Orange oil,Coconut oil,Ultrasonication,Emulsion}, abstract={<div style="text-align:justify;"> <span style="font-size:14px;">In this study, orange essential oil and coconot oil emulsions and their mixtures were prepared and added to peanut butter to prevent lipid oxidation. Sodium caseinate was used as an emulsifier and ultrasonication was used for homogenization. Emulsions containing orange essential oil had a higher total phenolic content and antioxidant capacity than the coconut oil emulsions (P<0.05). TBARS values of the peanut butters containing ultrasonicated emulsions were considerably higher than the other treatments (P <0.05) at the end of storage (20th day). Samples containing ultrasonicated emulsions had lower L* (lightness) values than the other samples (P <0.05). Results showed that addition of these emulsions into peanut butters was effective in suppressing the lipid oxidation, but still further research is needed to produce the emulsions in nanoscale so as to increase the antioxidant properties of the oils. </span> </div>}, number={3}, publisher={The Association of Food Technology}, organization={TÜBİTAK}