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Iranian Journal of Chemistry and Chemical Engineering، جلد ۴۳، شماره ۶، صفحات ۲۲۵۹-۲۲۷۷
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عنوان انگلیسی Preparation of O/W and W/O Nanoemulsions Based on Olive Oil and Investigation of Its Physicochemical Properties and Oxidative Stability
چکیده انگلیسی مقاله In this study, the oxidative and physicochemical stability of Oil/Water (O/W) and Water/Oil (W/O) nanoemulsions, extra virgin olive oil, and oleic acid were investigated. Nanoemulsions were prepared using a HPH technique. Then, the test of particle size, PDI, zeta potential, viscosity, refractive index, storage stability, pH, PV, conjugated dienes va1ue, and TBA index was performed. The particle size in all studied nanoemulsion samples was less than 200 nm on the first day. With increasing time, particle size, zeta potential, and PDI increased, but pH decreased. The viscosity of W/O nanoemulsions was higher than O/W types. Also, the present study showed that the PV, TBA, and conjugated dienes value and refractive index increased significantly in all samples with the increase in the incubation duration. In terms of physical stability, it was found that O/W nanoemulsion samples are more stable than W/O. Also, compared to oil samples, nanoemulsion samples entered the final oxidation phase later, and types of O/W nanoemulsions have more physical stability than W/O nanoemulsions.
کلیدواژه‌های انگلیسی مقاله Nanoemulsion,Olive oil,Oxidative stability,Storage stability
نویسندگان مقاله Behnam Bahramian |
Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, I.R. IRAN

Ali Baygan |
Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, I.R. IRAN

Aram Bostan |
Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), km 12 Mashhad-Quchan Highway, Mashhad, I.R. IRAN

Mitra Rezaie |
Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, I.R. IRAN

نشانی اینترنتی https://ijcce.ac.ir/article_709717_a27fc6794c9abb780a4a91a191fe7a84.pdf
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