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Evaluation of biopolymer-based emulsion for delivering conjugated linoleic acid (CLA) as a functional ingredient in beverages

Maryam Nikbakht Nasrabadi, Sayed Amir Hossein Goli and Ali Nasirpour
(2015) JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY. 36(6). p.778-788
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Abstract
The experiment was designed to determine the most suitable formula for conjugated linoleic acid (CLA) oil-in-water-beverage emulsion using D-optimal design and response surface method. The influence of the main emulsion ingredients of Arabic gum (AG), xanthan gum (XG), and CLA oil was investigated on the beverage emulsion characteristics. The studied responses were mainly surface-weighted mean diameter (D-32), specific surface area (SSA) of droplets, heat stability (HS), surface tension, and pH. Based on the regression analysis, 10% w/w AG, 3.5% w/w CLA, and 0.3% w/w XG were introduced as the optimum formula and at this formulation, D32, SSA, HS, surface tension, and pH were 2.8963 mu m, 2.0790 m(2)/mL, 99.5756%, 43.65 mN/m, and 2.8637, respectively. The physicochemical and the oxidative stability of the selected emulsion were also evaluated over 49 days of storage. The results generally revealed that this beverage emulsion was stable during storage and it is possible to produce a CLA oil-in-water emulsion in order to fortify beverages with CLA as the functional lipid ingredient.
Keywords
Arabic gum, beverage emulsion, CLA, oxidative stability, response surface methodology, IN-WATER EMULSIONS, RESPONSE-SURFACE METHODOLOGY, DROPLET-SIZE DISTRIBUTION, WHEY-PROTEIN ISOLATE, XANTHAN GUM, LIPID OXIDATION, ORANGE OIL, ARABIC GUM, EMULSIFICATION PROPERTIES, EMULSIFYING BEHAVIOR

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MLA
Nikbakht Nasrabadi, Maryam, et al. “Evaluation of Biopolymer-Based Emulsion for Delivering Conjugated Linoleic Acid (CLA) as a Functional Ingredient in Beverages.” JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY, vol. 36, no. 6, 2015, pp. 778–88, doi:10.1080/01932691.2014.921858.
APA
Nikbakht Nasrabadi, M., Goli, S. A. H., & Nasirpour, A. (2015). Evaluation of biopolymer-based emulsion for delivering conjugated linoleic acid (CLA) as a functional ingredient in beverages. JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY, 36(6), 778–788. https://doi.org/10.1080/01932691.2014.921858
Chicago author-date
Nikbakht Nasrabadi, Maryam, Sayed Amir Hossein Goli, and Ali Nasirpour. 2015. “Evaluation of Biopolymer-Based Emulsion for Delivering Conjugated Linoleic Acid (CLA) as a Functional Ingredient in Beverages.” JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY 36 (6): 778–88. https://doi.org/10.1080/01932691.2014.921858.
Chicago author-date (all authors)
Nikbakht Nasrabadi, Maryam, Sayed Amir Hossein Goli, and Ali Nasirpour. 2015. “Evaluation of Biopolymer-Based Emulsion for Delivering Conjugated Linoleic Acid (CLA) as a Functional Ingredient in Beverages.” JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY 36 (6): 778–788. doi:10.1080/01932691.2014.921858.
Vancouver
1.
Nikbakht Nasrabadi M, Goli SAH, Nasirpour A. Evaluation of biopolymer-based emulsion for delivering conjugated linoleic acid (CLA) as a functional ingredient in beverages. JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY. 2015;36(6):778–88.
IEEE
[1]
M. Nikbakht Nasrabadi, S. A. H. Goli, and A. Nasirpour, “Evaluation of biopolymer-based emulsion for delivering conjugated linoleic acid (CLA) as a functional ingredient in beverages,” JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY, vol. 36, no. 6, pp. 778–788, 2015.
@article{8578939,
  abstract     = {{The experiment was designed to determine the most suitable formula for conjugated linoleic acid (CLA) oil-in-water-beverage emulsion using D-optimal design and response surface method. The influence of the main emulsion ingredients of Arabic gum (AG), xanthan gum (XG), and CLA oil was investigated on the beverage emulsion characteristics. The studied responses were mainly surface-weighted mean diameter (D-32), specific surface area (SSA) of droplets, heat stability (HS), surface tension, and pH. Based on the regression analysis, 10% w/w AG, 3.5% w/w CLA, and 0.3% w/w XG were introduced as the optimum formula and at this formulation, D32, SSA, HS, surface tension, and pH were 2.8963 mu m, 2.0790 m(2)/mL, 99.5756%, 43.65 mN/m, and 2.8637, respectively. The physicochemical and the oxidative stability of the selected emulsion were also evaluated over 49 days of storage. The results generally revealed that this beverage emulsion was stable during storage and it is possible to produce a CLA oil-in-water emulsion in order to fortify beverages with CLA as the functional lipid ingredient.}},
  author       = {{Nikbakht Nasrabadi, Maryam and Goli, Sayed Amir Hossein and Nasirpour, Ali}},
  issn         = {{0193-2691}},
  journal      = {{JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY}},
  keywords     = {{Arabic gum,beverage emulsion,CLA,oxidative stability,response surface methodology,IN-WATER EMULSIONS,RESPONSE-SURFACE METHODOLOGY,DROPLET-SIZE DISTRIBUTION,WHEY-PROTEIN ISOLATE,XANTHAN GUM,LIPID OXIDATION,ORANGE OIL,ARABIC GUM,EMULSIFICATION PROPERTIES,EMULSIFYING BEHAVIOR}},
  language     = {{eng}},
  number       = {{6}},
  pages        = {{778--788}},
  title        = {{Evaluation of biopolymer-based emulsion for delivering conjugated linoleic acid (CLA) as a functional ingredient in beverages}},
  url          = {{http://doi.org/10.1080/01932691.2014.921858}},
  volume       = {{36}},
  year         = {{2015}},
}
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