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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

Ng SP 1 , Khor YP 2 , Lim HK 2 , Lai OM 3 , Wang Y 4 , Wang Y 5 Show all authors , Cheong LZ 6 , Arbi Nehdi I 7 , Mansour L 8 , Ping Tan C 2

Affiliations 

  • 1 Department of Bioscience, Faculty of Applied Sciences, Tunku Abdul Rahman University College, Jalan Genting Kelang, Setapak, Kuala Lumpur 53300, Malaysia
  • 2 Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor 43400, Malaysia
  • 3 Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Serdang, Selangor 43400, Malaysia
  • 4 JNU-UPM International Join Laboratory on Plant Oil Processing and Safety (POPS), Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
  • 5 Guangdong Research Center of Lipid Science and Applied Engineering Technology, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
  • 6 Department of Food Safety and Quality, School of Marine Science, Ningbo University, Ningbo 315211, China
  • 7 Chemistry Department, College of Science, King Saud University, P.O. BOX 2455, Riyadh 11451, Saudi Arabia
  • 8 Zoology Department, College of Science, King Saud University, Saudi Arabia, P.O. Box 2455, Riyadh 11451, Saudi Arabia
Foods, 2020 Jul 03;9(7).
PMID: 32635372 DOI: 10.3390/foods9070877

Abstract

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.

* Title and MeSH Headings from MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine.

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