Journal
FOOD CHEMISTRY
Volume 204, Issue -, Pages 194-200Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2016.01.073
Keywords
Co-surfactant free microemulsion; Particle size; Docosahexaenoic acid (DHA) content; Peroxide value (PV); Stability
Ask authors/readers for more resources
The aim of the study is to prepare co-surfactant free microalgal oil microemulsions and investigate their properties as well as processing stability for food application. The physicochemical characteristics of the microemulsions were investigated by dynamic light scattering (DLS), turbidity, conductivity, rheological measurements and transmission electron microscopy (TEM). Within the microemulsion region, when the surfactant to oil ratio was 9:1, the hydrodynamic diameter (D-h) was 18 nm; when the surfactant to oil ratio was 7.5:1, the hydrodynamic diameter (D-h) was 50 nm. Rheological studies proved that the microemulsion system was a pseudoplastic fluid, which followed a shear thinning flow behavior. The loss rate of docosahexaenoic acid (DHA) was less than 5% wt after ultra high temperature (UHT) and high temperature short time (HTST) thermal treatments. A high content of CaCl2 (10.0% wt) could not destroy the microemulsion system, and it could be stored at 4 degrees C for two years. (C) 2016 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available