지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
초록· 키워드
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This study was carried out to produce stable evening primrose oil in water emulsion by using various emulsifier with HLB (8.6, 12, 16.7), concentration (0-45%) and emulsification methods such as high-speed emulsification (7,000 rpm, 2 min) and high-pressure homogenization (10,000 psi, 1 cycle). And then properties of evening primrose oil in water emulsion was evaluated with keeping at room temperature and 40oC during 28 days. Lower HLB 8.6 and high viscosity emulsifier added emulsions were not appropriate for high-pressure homogenization and were separated in a day. The optimum emulsification condition was HLB 12 and high-pressure homogenization (10,000 psi, 1 cycle) for evening primrose oil in water emulsion. These emulsions produced by optimum condition were not separated with the aqueous phase and the oil phase and they were nano-sized around 200 nm, higher zeta-potential (±mV), mono-polydispersed (<0.3), and less oxidized (<0.4) during 28 days.
목차
등록된 정보가 없습니다.
참고문헌 (26)
참고문헌 신청
Atares L / 2012 / Structure and oxidative stability of oil in water emulsions as affected by rutin and homogenization procedure / Food Chem 134:1418~1424
Azuma G / 2009 / Effect of droplet size on the oxidative stability of soybean oil TAG and fish oil TAG in oil-in-water emulsion / J. Oleo Sci 58:329~338
Bisten A / 2016 / Optical measuring methods for the investigation of high-pressure homohenisation / Processes 4:1~19
Carabin CB / 2014 / Lipid oxidation in oilin-water emulsions: involvement of the interfacial layer / Compr. Rev. Food Sci. F 13:945~977
Chan HWS / 1987 / Autooxidation of unsaturated lipids / Academic press :1~16
Azuma G / 2009 / Effect of droplet size on the oxidative stability of soybean oil TAG and fish oil TAG in oil-in-water emulsion / J. Oleo Sci 58:329~338
Bisten A / 2016 / Optical measuring methods for the investigation of high-pressure homohenisation / Processes 4:1~19
Carabin CB / 2014 / Lipid oxidation in oilin-water emulsions: involvement of the interfacial layer / Compr. Rev. Food Sci. F 13:945~977
Chan HWS / 1987 / Autooxidation of unsaturated lipids / Academic press :1~16
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