Physicochemical properties and stability of Moringa oleifera seed oil-in-water emulsions as affected by different types of polysaccharide and emulsifier
DOI:
https://doi.org/10.11113/mjfas.v15n2-1.1556Keywords:
M. oleifera seed oil, polysaccharide, emulsifier, emulsion, properties, stabilityAbstract
Moringa oleifera seed oil is a promising medicinal oil and converting it into a functional food emulsion is of current interest to widen its consumption. This study was aimed to investigate physicochemical properties and stability of M. oleifera seed oil-in-water emulsions as affected by interaction between polysaccharide i.e. xanthan gum (XG), guar gum (GG), carboxymethyl cellulose (CMC) and emulsifier i.e. sodium caseinate (NaCas) and whey protein isolate (WPI). Significant (p < 0.05) lower pH values in XG-WPI (4.98) and XG-NaCas (4.72) emulsions were observed as opposed to other emulsions (5.19-5.40). The interaction between XG-WPI and XG-NaCas has resulted in significant (p < 0.05) higher apparent viscosity values (at 0.42s-1) of their respective emulsions with 35.10 and 10.75 Pa.s respectively, as compared to other emulsions (0.35–0.85 Pa.s). These desirable characteristics of pH and viscosity profile had favoured an excellent creaming stability (no phase separation) of the emulsions. Regardless of emulsifier used, XG emulsions exhibited a significant (p < 0.05) higher scavenging activity (34.84 – 41.52%) towards 1,1-diphenyl-2-picrylhydrazyl free radicals than other emulsions. Total oxidation values (11.18 – 24.93) under an accelerated oxidation period (48 hours, 60°C) were more influenced by peroxide value rather than anisidine value. All WPI emulsions and CMC-NaCas emulsion showed significant (p < 0.05) low total oxidation values relative to other emulsions. All emulsions however showed no significant difference in their turbidity loss rate (1.2 – 3.3 x 10-3). These findings have made possible of producing a good quality of a functional food emulsion based on M. oliefera seed oil, particularly when the system was stabilized by XG-WPI. This was mainly due to their positive interaction that has affected on pH and viscosity of emulsion, which eventually led to a good stability towards creaming and inhibition of lipid oxidation.
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