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Fabrication of Concentrated Palm Olein-Based Diacylglycerol Oil–Soybean Oil Blend Oil-In-Water Emulsion: In-Depth Study of the Rheological Properties and Storage Stability

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Department of Bioscience, Faculty of Applied Sciences, Tunku Abdul Rahman University College, Jalan Genting Kelang, Setapak, Kuala Lumpur 53300, Malaysia
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Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor 43400, Malaysia
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Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Serdang, Selangor 43400, Malaysia
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JNU-UPM International Join Laboratory on Plant Oil Processing and Safety (POPS), Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
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Guangdong Research Center of Lipid Science and Applied Engineering Technology, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
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Department of Food Safety and Quality, School of Marine Science, Ningbo University, Ningbo 315211, China
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Chemistry Department, College of Science, King Saud University, P.O. BOX 2455, Riyadh 11451, Saudi Arabia
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Chemistry Department, El Manar Preparatory Institute for Engineering Studies, Tunis El Manar University, P.O. Box 244, Tunis 2092, Tunisia
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Zoology Department, College of Science, King Saud University, Saudi Arabia, P.O. Box 2455, Riyadh 11451, Saudi Arabia
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Author to whom correspondence should be addressed.
Foods 2020, 9(7), 877; https://doi.org/10.3390/foods9070877
Received: 25 May 2020 / Revised: 12 June 2020 / Accepted: 15 June 2020 / Published: 3 July 2020
(This article belongs to the Section Food Engineering and Technology)
The present study focused on investigating the storage stability of oil-in-water (O/W) emulsions with high oil volume fractions prepared with palm olein-based diacylglycerol oil (POL-DAG)/soybean oil (SBO) blends at 25 °C. The incorporation of different ratios of oil blends significantly influenced (p < 0.05) the texture, color, droplet size distribution, and rheological parameters of the emulsions. Only emulsions incorporated with 10% to 20% POL-DAG in oil phase exhibited pseudoplastic behavior that fitted the Power Law model well. Furthermore, the O/W emulsions prepared with POL-DAG/SBO blends exhibited elastic properties, with G’ higher than G”. During storage, the emulsion was found to be less solid-like with the increase in tan δ values. All emulsions produced with POL-DAG/SBO blends also showed thixotropic behavior. Optical microscopy revealed that the POL-DAG incorporation above 40% caused aggregated droplets to coalesce and flocculate and, thus, larger droplet sizes were observed. The current results demonstrated that the 20% POL-DAG substituted emulsion was more stable than the control emulsion. The valuable insights gained from this study would be able to generate a lot more possible applications using POL-DAG, which could further sustain the competitiveness of the palm oil industry. View Full-Text
Keywords: diacylglycerol; soybean oil; emulsion; rheology; microstructure; emulsion stability diacylglycerol; soybean oil; emulsion; rheology; microstructure; emulsion stability
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MDPI and ACS Style

Ng, S.P.; Khor, Y.P.; Lim, H.K.; Lai, O.M.; Wang, Y.; Wang, Y.; Cheong, L.Z.; Arbi Nehdi, I.; Mansour, L.; Ping Tan, C. Fabrication of Concentrated Palm Olein-Based Diacylglycerol Oil–Soybean Oil Blend Oil-In-Water Emulsion: In-Depth Study of the Rheological Properties and Storage Stability. Foods 2020, 9, 877. https://doi.org/10.3390/foods9070877

AMA Style

Ng SP, Khor YP, Lim HK, Lai OM, Wang Y, Wang Y, Cheong LZ, Arbi Nehdi I, Mansour L, Ping Tan C. Fabrication of Concentrated Palm Olein-Based Diacylglycerol Oil–Soybean Oil Blend Oil-In-Water Emulsion: In-Depth Study of the Rheological Properties and Storage Stability. Foods. 2020; 9(7):877. https://doi.org/10.3390/foods9070877

Chicago/Turabian Style

Ng, Siou P., Yih P. Khor, Hong K. Lim, Oi M. Lai, Yong Wang, Yonghua Wang, Ling Z. Cheong, Imededdine Arbi Nehdi, Lamjed Mansour, and Chin Ping Tan. 2020. "Fabrication of Concentrated Palm Olein-Based Diacylglycerol Oil–Soybean Oil Blend Oil-In-Water Emulsion: In-Depth Study of the Rheological Properties and Storage Stability" Foods 9, no. 7: 877. https://doi.org/10.3390/foods9070877

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