Display options
Cite
Zhao X, Liu F, Ma C, et al. Effect of carrier oils on the physicochemical properties of orange oil beverage emulsions. Food Res Int. 2015;74:260-268doi: 10.1016/j.foodres.2015.05.002.
Zhao, X., Liu, F., Ma, C., Yuan, F., & Gao, Y. (2015). Effect of carrier oils on the physicochemical properties of orange oil beverage emulsions. Food research international (Ottawa, Ont.), 74260-268. https://doi.org/10.1016/j.foodres.2015.05.002
Zhao, Xin, et al. "Effect of carrier oils on the physicochemical properties of orange oil beverage emulsions." Food research international (Ottawa, Ont.) vol. 74 (2015): 260-268. doi: https://doi.org/10.1016/j.foodres.2015.05.002
Zhao X, Liu F, Ma C, Yuan F, Gao Y. Effect of carrier oils on the physicochemical properties of orange oil beverage emulsions. Food Res Int. 2015 Aug;74:260-268. doi: 10.1016/j.foodres.2015.05.002. Epub 2015 May 08. PMID: 28411991.
Copy Download .nbib Format: NLM
Share it on

Food Res Int. 2015 Aug;74:260-268. doi: 10.1016/j.foodres.2015.05.002. Epub 2015 May 08.

Effect of carrier oils on the physicochemical properties of orange oil beverage emulsions.

Food research international (Ottawa, Ont.)

Xin Zhao, Fuguo Liu, Cuicui Ma, Fang Yuan, Yanxiang Gao

Affiliations

  1. Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China.
  2. Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China. Electronic address: [email protected].

PMID: 28411991 DOI: 10.1016/j.foodres.2015.05.002

Abstract

In this study, the effect of carrier oils on the physicochemical properties of orange oil beverage emulsions was investigated. The beverage emulsions were prepared by soybean soluble polysaccharides (SSPS) using a two-stage processing of homogenization. Results showed that the presence of carrier oils could improve the physical properties of beverage emulsions, including droplet size, size distribution and turbidity, compared with only orange oil in oil phase of the beverage emulsion. And the effect of long chain triglycerides on the physical stabilities of beverage emulsions was significant (p<0.05) than that with medium chain triglycerides (MCT). The oxidation rate of orange oil in the emulsion was faster compared to that of the orange oil/carrier oils in emulsions. However, the rheological properties of beverage emulsions were hardly dependent on the carrier oils. In addition, all the emulsions exhibited near-Newtonian fluid behavior. These findings revealed that the physicochemical properties of the beverage emulsions could be effectively improved by the presence of carrier oils.

Crown Copyright © 2015. Published by Elsevier Ltd. All rights reserved.

Keywords: Beverage emulsions; Carrier oils; Orange oil; Physicochemical property; Soybean soluble polysaccharides

Publication Types