title: Stability assessment of conjugated linoleic acid (CLA) oil-in-water beverage emulsion formulated with acacia and xanthan gums.
abstract: The development of a conjugated linoleic acid (CLA) oil-in-water beverage emulsion containing acacia gum (AG) and xanthan gum (XG) was investigated. D-optimal design and response surface method was used and 10% w/w AG, 3.5% w/w CLA and 0.3% w/w XG was introduced as the optimum formula. Afterward the effect of storage time on the physicochemical properties of selected formulation including specific gravity, turbidity, viscosity, average droplet size, span, size index, creaming index, oxidation measurements and stability in its diluted form, were determined. Findings revealed that the size of oil droplets increased after six weeks and resulted in instability of the emulsion concentrate. Peroxide value increased until 21 days and then decreased dramatically, whereas TBA and Totox values began to increase after this time. Turbidity loss rate was low demonstrating the good stability of the diluted emulsion. The results revealed that it is possible to produce a stable CLA oil-in-water emulsion for using in beverages.
authors.affiliation: Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156-83111, Iran.
authors.forename: Maryam
authors.initials: M
authors.lastname: Nikbakht Nasrabadi
authors.affiliation: Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156-83111, Iran. Electronic address: amirgoli@cc.iut.ac.ir.
authors.forename: Sayed Amir Hossein
authors.initials: SA
authors.lastname: Goli
authors.affiliation: Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156-83111, Iran.
authors.forename: Ali
authors.initials: A
authors.lastname: Nasirpour
mesh_terms: D000045:Acacia; D001628:Beverages / Q000032:analysis*; D055598:Chemical Phenomena; D004355:Drug Stability; D004655:Emulsions / Q000737:chemistry*; D006170:Gum Arabic / Q000737:chemistry*; D044243:Linoleic Acids, Conjugated / Q000737:chemistry*; D011135:Polysaccharides, Bacterial / Q000737:chemistry*; D014783:Viscosity
chemical_list: D004655:Emulsions; D044243:Linoleic Acids, Conjugated; D011135:Polysaccharides, Bacterial; D006170:Gum Arabic; C002563:xanthan gum
keywords: Arabic gum; Beverage emulsion; Conjugated linoleic acid (CLA); Storage stability; Xanthan gum