The stability of three different citrus oil-in-water emulsions fabricated by spontaneous emulsification

文献类型： 外文期刊

第一作者： Zhao, Shaojie

作者： Zhao, Shaojie;Tian, Guifang;Zhao, Chengying;Li, Chengxiu;Bao, Yuming;Li, Chunhong;Zheng, Jinkai;DiMarco-Crook, Christina;McClements, David Julian;Xiao, Hang;Tang, Zhonghai

作者机构：

关键词： Citrus oil; Emulsion; Spontaneous emulsification; Stability; Properties

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2018 年 269 卷

页码：

收录情况： SCI

摘要： In this study, emulsions were prepared through spontaneous emulsification, using three different citrus oils as the oil phase and Tween 80 as the surfactant. Utilizing 4% Tween 80, three types of citrus oil emulsions were prepared with small particle size, monomodal distribution and high transmission. After 24 h, each emulsion exhibited different degrees of gravitational separation. Mandarin oil emulsions were the most unstable, showing coalescence of small droplets with an obvious cream layer formed at 9 h. Bergamot oil emulsions possessed small droplets with the best stability over 24 h, due to their relatively polar components (e.g. linalyl acetate) and water-insoluble constituents (e.g. gamma-terpinene). These results suggest that the emulsifying properties and instability mechanism of citrus oil emulsions are strongly dependent on the inherent properties and composition of citrus oils. This study is significant for the development of an effective strategy to improve the stability of citrus oil-based colloidal systems.

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