Research on Evaluation Emulsify Ability for Polyphenols in Vegetable Oils

DOI

10.2991/icmia-16.2016.160How to use a DOI?

Keywords

polyphenol, vegetable oil, emulsion, stability, evaluation

Abstract

The emulsification properties and emulsion stability of polyphenols on vegetable oils were investigated. Vegetable oil is always processed into foods existing as emulsions. In this study the author used edible oil-in-water emulsions stabilized by soya protein isolate (SPI) to investigate the differences between the emulsifying ability and stability of protein-stabilized emulsions. The author also investigated the interfacial activity of the edible oils, aglycon and glucoside of phenolic compound. From the results, virgin olive oil existed better emulsifying ability and stability than the other edible oils. Phenolic content, especially aglycon and glycoside compounds in olive oil were expected to responsible for the emulsification activity and emulsion stability of olive oil.

Copyright

© 2016, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - Liqin Jiang
PY  - 2016/11
DA  - 2016/11
TI  - Research on Evaluation Emulsify Ability for Polyphenols in Vegetable Oils
BT  - Proceedings of the 2016 5th International Conference on Measurement, Instrumentation and Automation (ICMIA 2016)
PB  - Atlantis Press
SN  - 1951-6851
UR  - https://doi.org/10.2991/icmia-16.2016.160
DO  - 10.2991/icmia-16.2016.160
ID  - Jiang2016/11
ER  -