Stability of Bitter Orange Juice-Olive Oil Salad Dressings Stabilized with Polysaccharides

作     者：E. A. Ergelebi S. Kara E. ibanoglu 

作者机构：Department of Food Engineering University of Gaziantep Gaziantep 27310 Turkey 

出 版 物：《Journal of Food Science and Engineering》 (食品科学与工程（英文版）（美国）)

年 卷 期：2011年第1卷第4期

页      面：297-302页

学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 083002[工学-环境工程] 0830[工学-环境科学与工程（可授工学、理学、农学学位）] 08[工学] 09[农学] 0804[工学-仪器科学与技术] 0903[农学-农业资源与环境] 0816[工学-测绘科学与技术] 081602[工学-摄影测量与遥感] 083202[工学-粮食、油脂及植物蛋白工程] 081102[工学-检测技术与自动化装置] 0811[工学-控制科学与工程] 

主　　题：Bitter orange juice salad dressings emulsion polysaccharide microstructure. 

摘      要：Emulsifying properties of bitter orange （Citrus aurantium） juice-olive oil salad dressings stabilized with different polysaccharides were investigated. Oil-in-water emulsions （50：50, v/v） were prepared with bitter orange juice-olive oil in the presence of various concentrations （0.1%-1.0%, w/v） of pectin or guar gum or iota-（t-）carrageenan and then these emulsions were homogenized. Emulsion activity index （EAI） and emulsion stability index （ESI） were determined spectrophotometrically by measuring time-dependent changes in turbidity. Creaming stability of emulsions was followed by visual observation of serum layer with respect to time. Microstructures of emulsions were examined by using polarized light microscopy. The addition of polysaccharides improved emulsion stability and emulsions containing higher amounts of polysaccharide were more stable against creaming. Microscopic observations showed that emulsions containing polysaccharides had small droplets as compared to that of emulsions without polysaccharides and emulsions were flocculated due to the presence of polysaccharides. Larger droplets and creaming were observed when the polysaccharide concentration was not sufficient for coverage.