Oil-in-water emulsions formulated with sunflower lecithins: Vesicle formation and stability |
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Authors: | L?G?Pan Email author" target="_blank">M?C?TomásEmail author M?C?A?ón |
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Affiliation: | (1) Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA)-Facultad de Ciencias Exactas, Universidad Nacional de La Plata-Consejo Nacional de Investigaciones Científicas y Técnicas (UNLP-CONICET), 47 y 116, (1900) La Plata, Provincia de Buenos Aires, Argentina |
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Abstract: | Oil-in-water emulsions (30∶70, vol/vol) were formulated with sunflower lecithin to characterize the destabilization processes
and the vesicles formed. Dispersions containing levels of 0.1% lecithin were more stable against coalescence than the control
system. When the lecithin concentration was increased to 0.5%, the presence of spherical structures, such as vesicles, was
recorded that occluded the emulsion inside. Vesicles underwent a creaming process, and a narrow coalescence zone was detected
in the upper layers of the samples. As the lecithin concentration was increased, more vesicles were formed, representing as
much as 80% of the system volume. A reduction in the average size of vesicles was observed at high lecithin concentrations
(2.5 and 5.0%). The vesicle size distribution changed as a function of lecithin concentration, decreasing the ratio of large
to small particles in the same way. Coalescence took place in zones where large-volume vesicles were in contact in the upper
portion of the tube sample. The results obtained suggest that sunflower lecithins present interesting emulsifying properties
that may prove useful in food technology. |
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Keywords: | Emulsion stability oil-in-water emulsions phospholipids sunflower lecithins vertical scan analyzer vesicles |
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