Nikbakht Nasrabadi Maryam, Goli Sayed Amir Hossein, Nasirpour Ali
Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156-83111, Iran.
Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156-83111, Iran.
Food Chem. 2016 May 15;199:258-64. doi: 10.1016/j.foodchem.2015.12.001. Epub 2015 Dec 5.
The development of a conjugated linoleic acid (CLA) oil-in-water beverage emulsion containing acacia gum (AG) and xanthan gum (XG) was investigated. D-optimal design and response surface method was used and 10% w/w AG, 3.5% w/w CLA and 0.3% w/w XG was introduced as the optimum formula. Afterward the effect of storage time on the physicochemical properties of selected formulation including specific gravity, turbidity, viscosity, average droplet size, span, size index, creaming index, oxidation measurements and stability in its diluted form, were determined. Findings revealed that the size of oil droplets increased after six weeks and resulted in instability of the emulsion concentrate. Peroxide value increased until 21 days and then decreased dramatically, whereas TBA and Totox values began to increase after this time. Turbidity loss rate was low demonstrating the good stability of the diluted emulsion. The results revealed that it is possible to produce a stable CLA oil-in-water emulsion for using in beverages.
研究了含阿拉伯胶（AG）和黄原胶（XG）的共轭亚油酸（CLA）水包油型饮料乳液的开发。采用D-最优设计和响应面法，引入10% w/w的AG、3.5% w/w的CLA和0.3% w/w的XG作为最优配方。随后，测定了储存时间对所选配方物理化学性质的影响，包括比重、浊度、粘度、平均液滴尺寸、跨度、尺寸指数、乳析指数、氧化测量以及稀释形式下的稳定性。研究结果表明，六周后油滴尺寸增大，导致乳液浓缩物不稳定。过氧化值在21天前升高，之后急剧下降，而在此之后硫代巴比妥酸（TBA）值和总氧化值开始升高。浊度损失率较低，表明稀释乳液具有良好的稳定性。结果表明，有可能生产出一种稳定的CLA水包油乳液用于饮料中。
