Abstract
Abstract The physiochemical properties of peanut oil bodies were studied, which was reflected in zeta potential, particle size, and stability. Zeta potential of oil bodies changed from around +37.23 mV at pH 3 to −21.83 mV at pH 7. High temperature (95 °C) did not influence zeta potential and particle size whereas low temperature (−20 °C) lead to the increase in particle sizes of peanut oil body suspension at both pH 3 and 7. However, the effects of low temperature on the particle size were weakened by the addition of gum arabic (GA). Thus, the peanut oil bodies were proved to be a new useful source of lipids for application in emulsion system. The peanut oil bodies can be a food ingredient applied in food industry and gum arabic (GA) could enhance the stability of peanut oil body under several environments.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.