Kampa Jansuda, Frazier Richard, Rodriguez-Garcia Julia
Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6DX, UK.
Foods. 2022 Feb 25;11(5):681. doi: 10.3390/foods11050681.
The processes of oil production play an important role in defining the final physical and chemical properties of vegetable oils, which have an influence on the formation and characteristics of emulsions. The objective of this work was to investigate the correlations between oils’ physical and chemical properties with the stability of conventional emulsions (d > 200 nm) and nanoemulsions (d < 200 nm). Five vegetable oils obtained from different production processes and with high proportion of unsaturated fatty acids were studied. Extra virgin olive oil (EVOO), cold-pressed rapeseed oil (CPRO), refined olive oil (OO), refined rapeseed oil (RO) and refined sunflower oil (SO) were used in this study. The results showed that the physicochemical stability of emulsion was affected by fatty acid composition, the presence of antioxidants, free fatty acids and droplet size. There was a significant positive correlation (p < 0.05) between the fraction of unsaturated fatty acids and emulsion oxidative stability, where SO, OO and EVOO showed a significantly higher lipid oxidative stability compared to RO and CPRO emulsions. Nanoemulsions with a smaller droplet size showed better physical stability than conventional emulsions. However, there was not a significant correlation between the oxidative stability of emulsions, droplet size and antioxidant capacity of oils.
油脂生产过程在决定植物油最终的物理和化学性质方面起着重要作用，而这些性质会影响乳液的形成和特性。本研究的目的是探究油脂的物理和化学性质与常规乳液（d > 200 nm）和纳米乳液（d < 200 nm）稳定性之间的相关性。研究了五种通过不同生产工艺获得且不饱和脂肪酸比例较高的植物油。本研究使用了特级初榨橄榄油（EVOO）、冷榨菜籽油（CPRO）、精炼橄榄油（OO）、精炼菜籽油（RO）和精炼向日葵油（SO）。结果表明，乳液的物理化学稳定性受脂肪酸组成、抗氧化剂的存在、游离脂肪酸和液滴大小的影响。不饱和脂肪酸比例与乳液氧化稳定性之间存在显著正相关（p < 0.05），其中SO、OO和EVOO乳液的脂质氧化稳定性显著高于RO和CPRO乳液。液滴尺寸较小的纳米乳液比常规乳液表现出更好的物理稳定性。然而，乳液的氧化稳定性、液滴大小和油脂的抗氧化能力之间没有显著相关性。
