AI Article Synopsis
- The study introduced a new method for enriching mayonnaise with fish oil using Pickering emulsions stabilized by chitosan-stearic acid nanogels containing clove essential oil.
- The best stability for the fish oil-in-water emulsion was achieved with 2% CS-SA nanogels and 60% fish oil.
- The findings indicated that incorporating fish oil in this emulsion form improved the oxidative stability of mayonnaise and enhanced its elasticity, especially when clove essential oil was included.
Article Abstract
The aim of this study was to introduce Pickering emulsions stabilized by chitosan (CS)-stearic acid (SA) nanogels incoporating clove essential oil (CEO) as a new way to enrich mayonnaise with fish oil. Firstly, fish oil-in-water Pickering emulsion was prepared, which the most stability of emulsion was achived at 2 % (w/w) CS-SA nanogels and 60 % (w/w) fish oil. Then, the fish oil-in-water Pickering emulsions stabilized with 2 % CS-SA nanogels as well as 2 % CS-SA nanogels incorporating CEO were used in formulation of mayonnaise. The results showed that the use of fish oil in the form of emulsion stabilized with CS-SA nanogels increased the oxidative stability of mayonnaise. Moreover, rheological studies indicated that the use of CS-SA nanogels could increase the elasticity of mayonnaise, which higher elasticity was observed about mayonnaise containing CS-SA nanogels incorporating CEO. Overall, CS-SA nanogels incorporating CEO can be used for increasing gel-like structure of the fish-oil-enriched mayonnaise.
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| http://dx.doi.org/10.1016/j.carbpol.2020.116340 | DOI Listing |
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Potential Pickering emulsion stabilized with chitosan-stearic acid nanogels incorporating clove essential oil to produce fish-oil-enriched mayonnaise.
Carbohydr Polym
August 2020
Department of Food Science, School of Agricultural Engineering, Shahrood University of Technology, 36199-95161, Shahrood, Iran. Electronic address:
Article Synopsis
- The study introduced a new method for enriching mayonnaise with fish oil using Pickering emulsions stabilized by chitosan-stearic acid nanogels containing clove essential oil.
- The best stability for the fish oil-in-water emulsion was achieved with 2% CS-SA nanogels and 60% fish oil.
- The findings indicated that incorporating fish oil in this emulsion form improved the oxidative stability of mayonnaise and enhanced its elasticity, especially when clove essential oil was included.
Formulation of Pickering sunflower oil-in-water emulsion stabilized by chitosan-stearic acid nanogel and studying its oxidative stability.
Carbohydr Polym
April 2019
Department of Horticulture and Plant Protection, School of Agricultural Engineering, Shahrood University of Technology, 36199-95161 Shahrood, Iran.
The aim of this study was to obtain a stable sunflower oil-in-water (O/W) Pickering emulsion stabilized by chitosan (CS)-stearic acid (SA) nanogels and to compare the oxidative stability of the sunflower Pickering emulsion stabilized by CS-SA nanogels with sunflower oil emulsion stabilized by Tween 80. The results of the scanning electron microscopy revealed that by increasing the SA to CS ratio, the uniformity of particles was increased. Also, the results showed that the emulsions with pH of 8, SA to CS ratio of 0.
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