The physicochemical, rheological, surface tension and emulsifying properties of Tunisian jujube (Zizyphus lotus L.) seed oil were investigated and compared with six edible vegetable oils ( olive, corn, soybean, sunflower, groundnut and rapeseed). These results showed that total phospholipids and total tocopherols contents were significantly higher (P < 0.05) in jujube seed oil than those in edible vegetable oils. It was also shown that all oil samples exhibited Newtonian behaviors at shear rate ranged from 10 to 1000 s-1 and the highest viscosity eta was observed in jujube seed oil, followed by olive, rapeseed, groundnut, corn, soybean and sunflower oils. In addition, the interfacial tension value of jujube seed oil was significantly lower (17.56 mN/m) than the corresponding of edible vegetable oils. The emulsions were prepared with different type of oil samples and they were kept for 60 days under 4, 30 and 55 degrees C for stability test. Our results showed that mean droplet size d4,3 of jujube seed oil emulsion was significantly smaller ( P < 0.05) than those of vegetable oils studied. Moreover, jujube seed oil emulsions were stable for 2 months with an average diameter of 213.34 nm. According to the results, jujube seed oil has rheological, interfacial tension, and emulsifying properties that may become interesting for specific applications in several segments of food, cosmetic, pharmaceutical and agrichemical industries.
|Titolo:||A Comparative Study on Physicochemical, Rheological and Surface Tension Properties of Tunisian Jujube (Zizyphus lotus L.) Seed and Vegetable Oils|
|Autori interni:||DONSI', FRANCESCO|
|Data di pubblicazione:||2012|
|Rivista:||INTERNATIONAL JOURNAL OF FOOD ENGINEERING|
|Appare nelle tipologie:||1.1.2 Articolo su rivista con ISSN|