UPM Institutional Repository

Fabrication of concentrated palm olein-based diacylglycerol oil–soybean oil blend oil-in-water emulsion: in-depth study of the rheological properties and storage stability


Citation

Siou, Pei Ng and Khor, Yih Phing and Lim, Hong Kwong and Lai, Oi Ming and Yong, Wang and Yong, Hua Wang and Ling, Zhi Cheong and Nehdi, Imededdine Arbi and Mansour, Lamjed and Tan, Chin Ping (2020) Fabrication of concentrated palm olein-based diacylglycerol oil–soybean oil blend oil-in-water emulsion: in-depth study of the rheological properties and storage stability. Foods, 9 (7). pp. 1-19. ISSN 2304-8158

Abstract

The present study focused on investigating the storage stability of oil-in-water (O/W) emulsions with high oil volume fractions prepared with palm olein-based diacylglycerol oil (POL-DAG)/soybean oil (SBO) blends at 25 °C. The incorporation of different ratios of oil blends significantly influenced (p < 0.05) the texture, color, droplet size distribution, and rheological parameters of the emulsions. Only emulsions incorporated with 10% to 20% POL-DAG in oil phase exhibited pseudoplastic behavior that fitted the Power Law model well. Furthermore, the O/W emulsions prepared with POL-DAG/SBO blends exhibited elastic properties, with G’ higher than G”. During storage, the emulsion was found to be less solid-like with the increase in tan δ values. All emulsions produced with POL-DAG/SBO blends also showed thixotropic behavior. Optical microscopy revealed that the POL-DAG incorporation above 40% caused aggregated droplets to coalesce and flocculate and, thus, larger droplet sizes were observed. The current results demonstrated that the 20% POL-DAG substituted emulsion was more stable than the control emulsion. The valuable insights gained from this study would be able to generate a lot more possible applications using POL-DAG, which could further sustain the competitiveness of the palm oil industry.


Download File

[img] Text (Abstract)
SOY.pdf

Download (115kB)

Additional Metadata

Item Type: Article
Divisions: Faculty of Biotechnology and Biomolecular Sciences
Faculty of Food Science and Technology
DOI Number: https://doi.org/10.3390/foods9070877
Publisher: Multidisciplinary Digital Publishing Institute
Keywords: Diacylglycerol; Soybean oil; Emulsion; Rheology; Microstructure; Emulsion stability
Depositing User: Ms. Nuraida Ibrahim
Date Deposited: 04 Oct 2021 22:10
Last Modified: 04 Oct 2021 22:10
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.3390/foods9070877
URI: http://psasir.upm.edu.my/id/eprint/88947
Statistic Details: View Download Statistic

Actions (login required)

View Item View Item