Quality of Emulsions Based on Modified Watermelon Seed Oil, Stabilized with Orange Fibres
The aim of the study was to evaluate emulsion systems prepared on the basis of blended fat in different ratios (watermelon seed oil and mutton tallow) stabilised by orange fibres and xanthan gum. Emulsions were subjected to stability testing by Turbiscan and were assessed in terms of mean droplet si...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-01-01
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| Series: | Molecules |
| Subjects: | |
| Online Access: | https://www.mdpi.com/1420-3049/27/2/513 |
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| author | Małgorzata Kowalska Anna Żbikowska Magdalena Woźniak Aleksandra Amanowicz |
| author_facet | Małgorzata Kowalska Anna Żbikowska Magdalena Woźniak Aleksandra Amanowicz |
| author_sort | Małgorzata Kowalska |
| collection | DOAJ |
| description | The aim of the study was to evaluate emulsion systems prepared on the basis of blended fat in different ratios (watermelon seed oil and mutton tallow) stabilised by orange fibres and xanthan gum. Emulsions were subjected to stability testing by Turbiscan and were assessed in terms of mean droplet size, colour, viscosity, texture, skin hydration and sensory properties. The most stable systems were found to be the ones containing a predominance of mutton tallow in a fat phase. For these emulsions the lowest increase in mean particle size during storage was observed. The study also confirmed the synergistic effect of the thickeners used. The presented emulsions despite favourable physicochemical parameters, did not gain acceptance in sensory evaluation. |
| first_indexed | 2024-03-10T00:49:59Z |
| format | Article |
| id | doaj.art-6a87e2b940894bc99dea888894be7ff0 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-10T00:49:59Z |
| publishDate | 2022-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-6a87e2b940894bc99dea888894be7ff02023-11-23T14:53:14ZengMDPI AGMolecules1420-30492022-01-0127251310.3390/molecules27020513Quality of Emulsions Based on Modified Watermelon Seed Oil, Stabilized with Orange FibresMałgorzata Kowalska0Anna Żbikowska1Magdalena Woźniak2Aleksandra Amanowicz3Department of Management and Product Quality, Faculty of Chemical Engineering and Commodity Science, Kazimierz Pulaski University of Technology and Humanities, 26-600 Radom, PolandDepartment of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 02-772 Warsaw, PolandDepartment of Management and Product Quality, Faculty of Chemical Engineering and Commodity Science, Kazimierz Pulaski University of Technology and Humanities, 26-600 Radom, PolandDepartment of Management and Product Quality, Faculty of Chemical Engineering and Commodity Science, Kazimierz Pulaski University of Technology and Humanities, 26-600 Radom, PolandThe aim of the study was to evaluate emulsion systems prepared on the basis of blended fat in different ratios (watermelon seed oil and mutton tallow) stabilised by orange fibres and xanthan gum. Emulsions were subjected to stability testing by Turbiscan and were assessed in terms of mean droplet size, colour, viscosity, texture, skin hydration and sensory properties. The most stable systems were found to be the ones containing a predominance of mutton tallow in a fat phase. For these emulsions the lowest increase in mean particle size during storage was observed. The study also confirmed the synergistic effect of the thickeners used. The presented emulsions despite favourable physicochemical parameters, did not gain acceptance in sensory evaluation.https://www.mdpi.com/1420-3049/27/2/513emulsionwatermelon seed oilorange fibrexanthan gumstabilityTurbiscan |
| spellingShingle | Małgorzata Kowalska Anna Żbikowska Magdalena Woźniak Aleksandra Amanowicz Quality of Emulsions Based on Modified Watermelon Seed Oil, Stabilized with Orange Fibres Molecules emulsion watermelon seed oil orange fibre xanthan gum stability Turbiscan |
| title | Quality of Emulsions Based on Modified Watermelon Seed Oil, Stabilized with Orange Fibres |
| title_full | Quality of Emulsions Based on Modified Watermelon Seed Oil, Stabilized with Orange Fibres |
| title_fullStr | Quality of Emulsions Based on Modified Watermelon Seed Oil, Stabilized with Orange Fibres |
| title_full_unstemmed | Quality of Emulsions Based on Modified Watermelon Seed Oil, Stabilized with Orange Fibres |
| title_short | Quality of Emulsions Based on Modified Watermelon Seed Oil, Stabilized with Orange Fibres |
| title_sort | quality of emulsions based on modified watermelon seed oil stabilized with orange fibres |
| topic | emulsion watermelon seed oil orange fibre xanthan gum stability Turbiscan |
| url | https://www.mdpi.com/1420-3049/27/2/513 |
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