Physical stability characteristics of sunflower oil-in-water emulsion containing sodium chloride, stabilized by gelatinized bambara groundnut flour

The influence of sodium chloride salt (NaCl) concentrations on the physical stability of sunflower oil (SFO)-in-water emulsions (40 w/w% SFO) stabilized by 7 w/w% bambara groundnut flour (BGNF) was investigated. Oil droplet sizes and emulsion microstructure were measured microscopically. Physical st...

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Autores principales:	Oladayo Adeyi, Daniel I.O. Ikhu-Omoregbe, Victoria Adaora Jideani
Formato:	article
Lenguaje:	EN
Publicado:	Taylor & Francis Group 2019
Materias:	bambara groundnut oil-in-water emulsion physical stability Engineering (General). Civil engineering (General) TA1-2040
Acceso en línea:	https://doaj.org/article/85ff0b4b5c05441aaf1e3c9421f518d5
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spelling	oai:doaj.org-article:85ff0b4b5c05441aaf1e3c9421f518d52021-11-04T15:51:55ZPhysical stability characteristics of sunflower oil-in-water emulsion containing sodium chloride, stabilized by gelatinized bambara groundnut flour2331-191610.1080/23311916.2019.1597405https://doaj.org/article/85ff0b4b5c05441aaf1e3c9421f518d52019-01-01T00:00:00Zhttp://dx.doi.org/10.1080/23311916.2019.1597405https://doaj.org/toc/2331-1916The influence of sodium chloride salt (NaCl) concentrations on the physical stability of sunflower oil (SFO)-in-water emulsions (40 w/w% SFO) stabilized by 7 w/w% bambara groundnut flour (BGNF) was investigated. Oil droplet sizes and emulsion microstructure were measured microscopically. Physical stability was studied using an optical analyzer, Turbiscan MA 2000, by observing changes in backscattering flux (%) at 20°C. NaCl significantly affected (p < 0.05) emulsion stability of BGNF-stabilized emulsion. Increased NaCl in the emulsion increased droplet size and physical instability of BGNF-stabilized emulsions. The results indicated that the stability of BGNF-stabilized emulsion can be controlled and manipulated using NaCl. Emulsion destabilization involving oil droplet agglomeration is prevalent in all the studied SFO-in-water emulsions and emulsion microstructures were significantly affected by the presence of NaCl in gelatinized BGNF matrix.Oladayo AdeyiDaniel I.O. Ikhu-OmoregbeVictoria Adaora JideaniTaylor & Francis Grouparticlebambara groundnutoil-in-water emulsionphysical stabilityEngineering (General). Civil engineering (General)TA1-2040ENCogent Engineering, Vol 6, Iss 1 (2019)
institution	DOAJ
collection	DOAJ
language	EN
topic	bambara groundnut oil-in-water emulsion physical stability Engineering (General). Civil engineering (General) TA1-2040
spellingShingle	bambara groundnut oil-in-water emulsion physical stability Engineering (General). Civil engineering (General) TA1-2040 Oladayo Adeyi Daniel I.O. Ikhu-Omoregbe Victoria Adaora Jideani Physical stability characteristics of sunflower oil-in-water emulsion containing sodium chloride, stabilized by gelatinized bambara groundnut flour
description	The influence of sodium chloride salt (NaCl) concentrations on the physical stability of sunflower oil (SFO)-in-water emulsions (40 w/w% SFO) stabilized by 7 w/w% bambara groundnut flour (BGNF) was investigated. Oil droplet sizes and emulsion microstructure were measured microscopically. Physical stability was studied using an optical analyzer, Turbiscan MA 2000, by observing changes in backscattering flux (%) at 20°C. NaCl significantly affected (p < 0.05) emulsion stability of BGNF-stabilized emulsion. Increased NaCl in the emulsion increased droplet size and physical instability of BGNF-stabilized emulsions. The results indicated that the stability of BGNF-stabilized emulsion can be controlled and manipulated using NaCl. Emulsion destabilization involving oil droplet agglomeration is prevalent in all the studied SFO-in-water emulsions and emulsion microstructures were significantly affected by the presence of NaCl in gelatinized BGNF matrix.
format	article
author	Oladayo Adeyi Daniel I.O. Ikhu-Omoregbe Victoria Adaora Jideani
author_facet	Oladayo Adeyi Daniel I.O. Ikhu-Omoregbe Victoria Adaora Jideani
author_sort	Oladayo Adeyi
title	Physical stability characteristics of sunflower oil-in-water emulsion containing sodium chloride, stabilized by gelatinized bambara groundnut flour
title_short	Physical stability characteristics of sunflower oil-in-water emulsion containing sodium chloride, stabilized by gelatinized bambara groundnut flour
title_full	Physical stability characteristics of sunflower oil-in-water emulsion containing sodium chloride, stabilized by gelatinized bambara groundnut flour
title_fullStr	Physical stability characteristics of sunflower oil-in-water emulsion containing sodium chloride, stabilized by gelatinized bambara groundnut flour
title_full_unstemmed	Physical stability characteristics of sunflower oil-in-water emulsion containing sodium chloride, stabilized by gelatinized bambara groundnut flour
title_sort	physical stability characteristics of sunflower oil-in-water emulsion containing sodium chloride, stabilized by gelatinized bambara groundnut flour
publisher	Taylor & Francis Group
publishDate	2019
url	https://doaj.org/article/85ff0b4b5c05441aaf1e3c9421f518d5
work_keys_str_mv	AT oladayoadeyi physicalstabilitycharacteristicsofsunfloweroilinwateremulsioncontainingsodiumchloridestabilizedbygelatinizedbambaragroundnutflour AT danielioikhuomoregbe physicalstabilitycharacteristicsofsunfloweroilinwateremulsioncontainingsodiumchloridestabilizedbygelatinizedbambaragroundnutflour AT victoriaadaorajideani physicalstabilitycharacteristicsofsunfloweroilinwateremulsioncontainingsodiumchloridestabilizedbygelatinizedbambaragroundnutflour
_version_	1718444725172699136

Physical stability characteristics of sunflower oil-in-water emulsion containing sodium chloride, stabilized by gelatinized bambara groundnut flour

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