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Year 2019, Volume 6, Issue 2, 91 - 98, 30.06.2019
https://doi.org/10.17350/HJSE19030000133

Abstract

References

  • Cakmak H., Gurpuz G.E., Bozdogan N., Kumcuoglu S., Tavman S. Dispersed Phase and Emulsification Conditions on the Stability of Water-in-Oil Emulsion. Food Studies 7(1) (2017) 29-37.
  • Silva K.A., Rocha-Leão M.H., Coelho M.A.Z. Evaluation of aging mechanisms of olive oil–lemon juice emulsion through digital image analysis. Journal of Food Engineering, 97(3) (2010) 335-340.
  • Ushikubo F.Y., Cunha R.L. Stability mechanisms of liquid water-in- oil emulsions. Food Hydrocolloids 34 (2014) 145-153.
  • Maali A., Mosavian, M.H. Preparation and application of nanoemulsions in the last decade (2000–2010). Journal of Dispersion Science and Technology 34(1) (2013) 92-105.
  • Eisinaite V., Juraite D., Schroën K., Leskauskaite, D. Preparation of stable food-grade double emulsions with a hybrid premix membrane emulsification system. Food Chemistry 206 (2016) 59- 66.
  • Tadros T., Izquierdo P., Esquena J., Solans, C. Formation and stability of nano-emulsions. Advances in Colloid and Interface Science 108 (2004) 303-318.
  • McClements D.J. Protein-stabilized emulsions. Current Opinion in Colloid & Interface Science 9(5) (2004) 305-313.
  • Sun C., Gunasekaran S., Richards, M.P. Effect of xanthan gum on physicochemical properties of whey protein isolate stabilized oil- in-water emulsions. Food Hydrocolloids 21(4) (2007) 555-564.
  • Ercelebi E.A., Ibanoğlu, E. Influence of hydrocolloids on phase separation and emulsion properties of whey protein isolate. Journal of Food Engineering 80(2) (2007) 454-459.
  • Tan C.P., Man, Y.C. Differential scanning calorimetric analysis of edible oils: comparison of thermal properties and chemical composition. Journal of the American Oil Chemists' Society 77(2) (2000) 143-155.
  • Chiavaro E., Vittadini E., Rodriguez-Estrada M.T., Cerretani L., Bendini A. Differential scanning calorimeter application to the detection of refined hazelnut oil in extra virgin olive oil. Food Chemistry 110(1) (2008) 248-256.
  • Fasina O.O., Craig-Schmidt M., Colley Z., Hallman H. Predicting melting characteristics of vegetable oils from fatty acid composition. LWT-Food Science and Technology 41(8) (2008) 1501-1505.
  • Jafari M., Kadivar M., Keramat, J. Detection of adulteration in Iranian olive oils using instrumental (GC, NMR, DSC) methods. Journal of the American Oil Chemists' Society 86(2) (2009) 103-110.
  • Calligaris S., Sovrano S., Manzocco L., Nicoli, M.C. Influence of crystallization on the oxidative stability of extra virgin olive oil. Journal of Agricultural and Food Chemistry 54(2) (2006) 529-535.
  • Barba L., Arrighetti G., Calligaris S. Crystallization and melting properties of extra virgin olive oil studied by synchrotron XRD and DSC. European Journal of Lipid Science and Technology 115(3) (2013) 322-329.

Effects of Water Soluble Materials on W/O Primary Food Emulsion Stability

Year 2019, Volume 6, Issue 2, 91 - 98, 30.06.2019
https://doi.org/10.17350/HJSE19030000133

Abstract

W ater-in-oil w/o primary food emulsions are often used for encapsulation of bioactive food ingredients or preparing multiple emulsions, however there is a lack of study about evaluation of stability of these emulsions by adding food materials in the dispersed phase. In this study, water-in-olive oil emulsions were prepared with using different dispersed phases; maltodextrin MD , whey protein isolate WPI and maltodextrin+whey protein isolate MD+WPI mixture 1:1 w/w solutions were used at different rates to determine the effects of dissolved material on physical, chemical, rheological and thermal properties of the emulsions. The kinetic stability of emulsions were significantly improved with increasing rates of soluble materials p

References

  • Cakmak H., Gurpuz G.E., Bozdogan N., Kumcuoglu S., Tavman S. Dispersed Phase and Emulsification Conditions on the Stability of Water-in-Oil Emulsion. Food Studies 7(1) (2017) 29-37.
  • Silva K.A., Rocha-Leão M.H., Coelho M.A.Z. Evaluation of aging mechanisms of olive oil–lemon juice emulsion through digital image analysis. Journal of Food Engineering, 97(3) (2010) 335-340.
  • Ushikubo F.Y., Cunha R.L. Stability mechanisms of liquid water-in- oil emulsions. Food Hydrocolloids 34 (2014) 145-153.
  • Maali A., Mosavian, M.H. Preparation and application of nanoemulsions in the last decade (2000–2010). Journal of Dispersion Science and Technology 34(1) (2013) 92-105.
  • Eisinaite V., Juraite D., Schroën K., Leskauskaite, D. Preparation of stable food-grade double emulsions with a hybrid premix membrane emulsification system. Food Chemistry 206 (2016) 59- 66.
  • Tadros T., Izquierdo P., Esquena J., Solans, C. Formation and stability of nano-emulsions. Advances in Colloid and Interface Science 108 (2004) 303-318.
  • McClements D.J. Protein-stabilized emulsions. Current Opinion in Colloid & Interface Science 9(5) (2004) 305-313.
  • Sun C., Gunasekaran S., Richards, M.P. Effect of xanthan gum on physicochemical properties of whey protein isolate stabilized oil- in-water emulsions. Food Hydrocolloids 21(4) (2007) 555-564.
  • Ercelebi E.A., Ibanoğlu, E. Influence of hydrocolloids on phase separation and emulsion properties of whey protein isolate. Journal of Food Engineering 80(2) (2007) 454-459.
  • Tan C.P., Man, Y.C. Differential scanning calorimetric analysis of edible oils: comparison of thermal properties and chemical composition. Journal of the American Oil Chemists' Society 77(2) (2000) 143-155.
  • Chiavaro E., Vittadini E., Rodriguez-Estrada M.T., Cerretani L., Bendini A. Differential scanning calorimeter application to the detection of refined hazelnut oil in extra virgin olive oil. Food Chemistry 110(1) (2008) 248-256.
  • Fasina O.O., Craig-Schmidt M., Colley Z., Hallman H. Predicting melting characteristics of vegetable oils from fatty acid composition. LWT-Food Science and Technology 41(8) (2008) 1501-1505.
  • Jafari M., Kadivar M., Keramat, J. Detection of adulteration in Iranian olive oils using instrumental (GC, NMR, DSC) methods. Journal of the American Oil Chemists' Society 86(2) (2009) 103-110.
  • Calligaris S., Sovrano S., Manzocco L., Nicoli, M.C. Influence of crystallization on the oxidative stability of extra virgin olive oil. Journal of Agricultural and Food Chemistry 54(2) (2006) 529-535.
  • Barba L., Arrighetti G., Calligaris S. Crystallization and melting properties of extra virgin olive oil studied by synchrotron XRD and DSC. European Journal of Lipid Science and Technology 115(3) (2013) 322-329.

Details

Primary Language English
Journal Section Research Article
Authors

Hulya CAKMAK
Hitit University, Food Engineering, Corum/Turkey
0000-0002-4936-939X


Seher KUMCUOGLU This is me
Ege University, Food Engineering, İzmir/Turkey


Sebnem TAVMAN This is me
Ege University, Food Engineering, İzmir/Turkey

Publication Date June 30, 2019
Application Date
Acceptance Date
Published in Issue Year 2019, Volume 6, Issue 2

Cite

Bibtex @ { hjse859864, journal = {Hittite Journal of Science and Engineering}, eissn = {2148-4171}, address = {Hitit Üniversitesi Mühendislik Fakültesi Kuzey Kampüsü Çevre Yolu Bulvarı 19030 Çorum / TÜRKİYE}, publisher = {Hitit University}, year = {2019}, volume = {6}, number = {2}, pages = {91 - 98}, doi = {10.17350/HJSE19030000133}, title = {Effects of Water Soluble Materials on W/O Primary Food Emulsion Stability}, key = {cite}, author = {Cakmak, Hulya and Kumcuoglu, Seher and Tavman, Sebnem} }
APA Cakmak, H. , Kumcuoglu, S. & Tavman, S. (2019). Effects of Water Soluble Materials on W/O Primary Food Emulsion Stability . Hittite Journal of Science and Engineering , 6 (2) , 91-98 . DOI: 10.17350/HJSE19030000133
MLA Cakmak, H. , Kumcuoglu, S. , Tavman, S. "Effects of Water Soluble Materials on W/O Primary Food Emulsion Stability" . Hittite Journal of Science and Engineering 6 (2019 ): 91-98 <https://dergipark.org.tr/en/pub/hjse/issue/59658/859864>
Chicago Cakmak, H. , Kumcuoglu, S. , Tavman, S. "Effects of Water Soluble Materials on W/O Primary Food Emulsion Stability". Hittite Journal of Science and Engineering 6 (2019 ): 91-98
RIS TY - JOUR T1 - Effects of Water Soluble Materials on W/O Primary Food Emulsion Stability AU - Hulya Cakmak , Seher Kumcuoglu , Sebnem Tavman Y1 - 2019 PY - 2019 N1 - doi: 10.17350/HJSE19030000133 DO - 10.17350/HJSE19030000133 T2 - Hittite Journal of Science and Engineering JF - Journal JO - JOR SP - 91 EP - 98 VL - 6 IS - 2 SN - -2148-4171 M3 - doi: 10.17350/HJSE19030000133 UR - https://doi.org/10.17350/HJSE19030000133 Y2 - 2022 ER -
EndNote %0 Hittite Journal of Science and Engineering Effects of Water Soluble Materials on W/O Primary Food Emulsion Stability %A Hulya Cakmak , Seher Kumcuoglu , Sebnem Tavman %T Effects of Water Soluble Materials on W/O Primary Food Emulsion Stability %D 2019 %J Hittite Journal of Science and Engineering %P -2148-4171 %V 6 %N 2 %R doi: 10.17350/HJSE19030000133 %U 10.17350/HJSE19030000133
ISNAD Cakmak, Hulya , Kumcuoglu, Seher , Tavman, Sebnem . "Effects of Water Soluble Materials on W/O Primary Food Emulsion Stability". Hittite Journal of Science and Engineering 6 / 2 (June 2019): 91-98 . https://doi.org/10.17350/HJSE19030000133
AMA Cakmak H. , Kumcuoglu S. , Tavman S. Effects of Water Soluble Materials on W/O Primary Food Emulsion Stability. Hittite J Sci Eng. 2019; 6(2): 91-98.
Vancouver Cakmak H. , Kumcuoglu S. , Tavman S. Effects of Water Soluble Materials on W/O Primary Food Emulsion Stability. Hittite Journal of Science and Engineering. 2019; 6(2): 91-98.
IEEE H. Cakmak , S. Kumcuoglu and S. Tavman , "Effects of Water Soluble Materials on W/O Primary Food Emulsion Stability", Hittite Journal of Science and Engineering, vol. 6, no. 2, pp. 91-98, Jun. 2019, doi:10.17350/HJSE19030000133