| Literature DB >> 32507214 |
Razieh Sadat Hosseini1, Ahmad Rajaei2.
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.Entities:
Keywords: Ammonium thiocyanate (PubChem CID: 15666); Chitosan-stearic acid nanogel; Clove essentioal oil; Cumene hydroperoxide (PubChem CID: 6629); Fish oil; Fluorescein isothiocyanate (FITC) (PubChem CID: 18730); Mayonnaise; Nile red (PubChem CID: 65182); Oxidative stability; Pickering emulsion; Rheological properties; Stearic acid (PubChem CID: 5281)
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Year: 2020 PMID： 32507214 DOI： 10.1016/j.carbpol.2020.116340
Source DB: PubMed Journal: Carbohydr Polym ISSN： 0144-8617 Impact factor: 9.381