Flaxseed Oil-In-Water Emulsions Stabilized by Multilayer Membranes: Oxidative Stability and the Effects of pH

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dc.contributor.authorKartal, Canan
dc.contributor.authorUnal, Mustafa Kemal
dc.contributor.authorOtles, Semih
dc.date.accessioned2019-10-27T22:58:06Z
dc.date.available2019-10-27T22:58:06Z
dc.date.issued2016
dc.departmentEge Üniversitesien_US
dc.description.abstractThe investigation of the effect of multilayer membranes on the stability of flaxseed oil-in-water (o/w) emulsions was the main goal of this study. The primary emulsion was prepared by homogenizing the oil phase (10wt%) with an aqueous sodium caseinate solution (90wt% and a pH 6.8) using a high-pressure microfluidizer. This emulsion was mixed with a pectin solution to form a secondary emulsion at a pH 6.8 and then adjusted to a pH to 3 for the adsorption of anionic pectin molecules on the surface of the cationic droplet surfaces. The pH effect on the physical stability of the emulsions was evaluated by measuring the mean particle diameter, -potential, creaming index, and visualization of the microstructure. Also, the oxidative stability was determined by monitoring the lipid hydroperoxides and thiobarbituric acid-reactive substances (TBARs) at 55 degrees C. The results of this study indicate that a multilayer structure had a positive effect on the improvement of the physical and oxidative stability of the conventional emulsions under certain pH conditions and limited storage period.en_US
dc.identifier.doi10.1080/01932691.2016.1141294
dc.identifier.endpage1691en_US
dc.identifier.issn0193-2691
dc.identifier.issn1532-2351
dc.identifier.issn0193-2691en_US
dc.identifier.issn1532-2351en_US
dc.identifier.issue12en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage1683en_US
dc.identifier.urihttps://doi.org/10.1080/01932691.2016.1141294
dc.identifier.urihttps://hdl.handle.net/11454/51434
dc.identifier.volume37en_US
dc.identifier.wosWOS:000377989400001en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherTaylor & Francis Incen_US
dc.relation.ispartofJournal of Dispersion Science and Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectMultilayer emulsionen_US
dc.subjectoxidationen_US
dc.subjectpectinen_US
dc.subjectsodium caseinateen_US
dc.subjectstabilityen_US
dc.titleFlaxseed Oil-In-Water Emulsions Stabilized by Multilayer Membranes: Oxidative Stability and the Effects of pHen_US
dc.typeArticleen_US

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