成分
生物高聚物
乳状液
共轭亚油酸
化学
食品科学
亚油酸
活性成分
色谱法
有机化学
聚合物
脂肪酸
生物
生物信息学
作者
Maryam Nikbakht Nasrabadi,Sayed Amir Hossein Goli,Ali Nasirpour
标识
DOI:10.1080/01932691.2014.921858
摘要
The experiment was designed to determine the most suitable formula for conjugated linoleic acid (CLA) oil-in-water-beverage emulsion using D-optimal design and response surface method.The influence of the main emulsion ingredients of Arabic gum (AG), xanthan gum (XG), and CLA oil was investigated on the beverage emulsion characteristics.The studied responses were mainly surface-weighted mean diameter (D 32 ), specific surface area (SSA) of droplets, heat stability (HS), surface tension, and pH.Based on the regression analysis, 10% w/w AG, 3.5% w/w CLA, and 0.3% w/w XG were introduced as the optimum formula and at this formulation, D 32 , SSA, HS, surface tension, and pH were 2.8963 lm, 2.0790 m 2 =mL, 99.5756%, 43.65 mN=m, and 2.8637, respectively.The physicochemical and the oxidative stability of the selected emulsion were also evaluated over 49 days of storage.The results generally revealed that this beverage emulsion was stable during storage and it is possible to produce a CLA oil-in-water emulsion in order to fortify beverages with CLA as the functional lipid ingredient.
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