Properties and Storage Stability of O/W Emulsion Replaced with Medium-Chain Fatty Acid Oil

The properties and changes of an o/w emulsion (mayonnaise) as affected by the replacement of long-chain fatty acid oil with medium-chain fatty acid oil were studied. Different ratios of coconut oil (CNO) and rice bran oil (RBO) (0:100, 10:90, 20:80, 30:70 and 40:60 (v/v)) were blended as the oil base for the study.The highest replacement of RBO with CNO in an o/w emulsion that could be achieved with minimal change of sensory properties was 30%. The Emulsion Stability Index and oil-phase crystallization temperatures of mayonnaise with RBO alone and with 30% CNO replacement did not change when stored at 30±2°C for 4 weeks. The droplet size of the mayonnaise containing only RBO increased, possibly due to droplet coalescence. In contrast, the droplet size of the mayonnaise with CNO:RBO=30:70 did not change during storage.

REFERENCES (44)

Abteilung M., München-Schwabing K., Changes in ultrasonic findings in the liver in relation to parenteral nutrition with long chain triglyceride and medium chain triglyceride/long chain triglyceride lipid solutions. Inf. Ther., 1988,15, 140-143.

Google Scholar

Alexandrou E., Herzberg G.R., White M.D., High-level medium-chain triglyceride feeding and energy expenditure in normal-weight women. Can. J. Physiol. Pharmacol., 2007, 85, 507-513.

Google Scholar

Clegg M.E., Medium-chain triglycerides are advantageous in promoting weight loss although not beneficial to exercise performance. Int. J. Food Sci. Nutr., 2010, 61, 653-679.

Google Scholar

Damodaran S., Amino acids, peptides and proteins. 2008, in: Fennema’s Food Chemistry(eds. S. Damodaran, K.L. Parkin, O.R. Fennema). CRC Press, Boca Raton, pp. 219-323.

Google Scholar

De Vogel-van den Bosch J., Hoeks J., Timmers S., Houten S.M., van Dijk P.J., Boon W., Van Beurden D., Schaart G., Kersten S., Voshol P.J., The effects of long- or medium-chain fat diets on glucose tolerance and myocellular content of lipid intermediates in rats. Obesity, 2011a, 19, 792-799.

Google Scholar

De Vogel-van den Bosch J., van den Berg S.A., Bijland S., Voshol P.J., Havekes L.M, Romijn H.A., Hoeks J, van Beurden D, Hesselink M.K, Schrauwen P.,vanDijk K.W., High-fat diets rich in medium- versus long-chain fatty acids induce distinct patterns of tissue specific insulin resistance. J. Nutr. Biochem., 2011b, 22, 366-371.

Google Scholar

Galante J.H., Tenore R.R., Medium-chain triglycerides. 2005, in: Handbook of Functional Lipids (ed. C.C. Akoh). CRC Press Inc., Boca Raton, Florida, pp. 177–183.

Google Scholar

Ghosh M., Review on recent trends in rice bran oil processing. J. Amer. Oil Chem. Soc., 2007, 84, 315-324.

Google Scholar

Gunstone F.D., Vegetable Oils in Food Technology: Composition, Properties and Uses, 2ndedn., 2011, Blackwell Publishing, Oxford, pp.20-21, 159-160.

Google Scholar

10.

Han J., Hamilton J.A., Kirkland J.L., Corkey B.F., Guo W., Medium-chain oil reduces fat mass and down-regulates expression of adipogenic genes in rats. Obes. Res., 2003, 11, 734-744.

Google Scholar

11.

Hayati I.N., Man Y.B.C., Tan C.P., Aini I.N., Stability and rheology of concentrated o/w emulsions based on soybean oil/palm kernel olein blends. Food Res. Int., 2007, 40, 1051-1061.

Google Scholar

12.

Hayati I.N., Man Y.B.C., Tan C.P., Aini I.N., Droplet characterization and stability of soybean oil/palm kernel olein o/w emulsions with the presence of selected polysaccharides. Food Hydrocoll., 2009a, 23, 233-243.

Google Scholar

13.

Hayati I.N., Man Y.B.C., Tan C.P., Aini I.N., Thermal behaviour of concentrated oil-in-water emulsions based on soybean oil and palm kernel olein blends. Food Res. Int., 2009b, 42, 1223-1232.

Google Scholar

14.

Kamel S.M., Sheikh E., Quality evaluation of some commercially fried fast Food. Food Sci. Qual. Manag., 2012, 10, 29-36.

Google Scholar

15.

Lepage G., Roy C.C., Direct transesterification of all classes of lipids in a one-step reaction. J. Lipid Res., 1986, 27, 114-120.

Google Scholar

16.

Liu H., Xu X.M., Guo S.D., Rheological, texture and sensory properties of low-fat mayonnaise with different fat mimetics. LWT - Food Sci., Technol., 2007, 40, 946-954.

Google Scholar

17.

Ma C.J., Wu J.M., Tsai H.L., Huang C.W., Lu C.Y., Sun L.C., Shih Y.L., Chen C.W., Chuang J.F., Wu M.H., Wang M.Y., Lin M.T., Wang J.Y., Prospective double-blind randomized study on the efficacy and safety of an n-3 fatty acid enriched intravenous fat emulsion in postsurgical gastric and colorectal cancer patients. Nutr. J., 2015, 14, 9.

Google Scholar

18.

Malassagne-Bulgarelli N., McGrath K.M., Dynamics of oil transfer in oil-in-water emulsions. Soft Matter., 2009, 5, 4804-4813.

Google Scholar

19.

Marten B., Pfeuffer M., Schrezenmeir J., Medium-chain triglycerides. Int. Dairy J., 2006, 16, 1374-1382.

Google Scholar

20.

Matulka R.A., Noguchi O., Nosaka N., Safety evaluation of a medium- and long-chain triacylglycerol oil produced from medium-chain triacylglycerols and edible vegetable oil. Food Chem. Toxicol., 2006, 44, 1530-1538.

Google Scholar

21.

Maturin L.J., Peeler J.T., Bacteriological Analytical Manual 2001 [online]. Available at: [http://www.fda.gov/Food/Scienc...].

Google Scholar

22.

McClements D.J., Food Emulsions: Principles, Practices and Techniques. 2005, 2ndedn. CRC Press Inc., Boca Raton, New York, pp. 382-385.

Google Scholar

23.

McClements D.J., Decker E.A., Lipids. 2008, in: Fennema’s Food Chemistry (eds. S. Damodaran, K.L. Parkin, O.R. Fennema). CRC Press Inc., Boca Raton, Florida, pp. 156-182,.

Google Scholar

24.

Mirhosseini H., Tan C.P., Hamid N.S.A., Yusof S., Effect of Arabic gum, xanthan gum and orange oil content on ζ- potential, conductivity, stability, size index and pH of orange beverage emulsion. Colloids Surf. A: Physiochem. Eng. Asp., 2008, 315, 47-56.

Google Scholar

25.

Montgomery M.K., Osborne B., Brown S.H., Small L., Mitchell T.W., Cooney G.J., Turner N.J., Contrasting metabolic effects of medium- versus long-chain fatty acids in skeletal muscle. J. Lipid Res., 2013, 54, 3322-3333.

Google Scholar

26.

Mumme K., Stonehouse W., Effects of medium-chain triglycerides on weight loss and body composition: a meta-analysis of randomized controlled trials. J. Acad. Nutr. Diet., 2015, 115, 249 – 263.

Google Scholar

27.

Nagao K., Yanagita T., Medium-chain fatty acids: functional lipids for the prevention and treatment of the metabolic syndrome. Pharmacol. Res., 2010, 61, 208–212.

Google Scholar

28.

Nasaka N., Kasai M., Nagamura M., Tagahashi I., Itakura M., Takeuchi H., Aoyama T., Tsuji H., Okasaki M., Kondo K., Effect of dietary medium-chain triglycerides on serum lipoproteins and biochemical parameters in healthy men. Biosci. Biotechnol. Biochem., 2002, 66, 1713-1718.

Google Scholar

29.

Noureddini H., Teoh B.C., Clements L.D., Viscosities of vegetable oils and fatty acids. J. Amer. Oil Chem. Soc., 1992, 69, 1189-1191.

Google Scholar

30.

Pearson D., The Chemical Analysis of Foods. 1976. 7thedn, Chapter 14, SheckWah Tong Printing Press Inc., Hong Kong, pp. 488-518.

Google Scholar

31.

Rajab K.K., Fats in Food Technology. 2014. 2ndedn, Chapter 4, Wiley Blackwell, Oxford, pp. 153-155.

Google Scholar

32.

Raudsepp P., Brüggemann D.A., Lenferink A., Otto C., Andersen M.L., Oxidative stabilization of mixed mayonnaises made with linseed oil and saturated medium-chain triglyceride oil. Food Chem., 2014, 152, 378-385.

Google Scholar

33.

Refaat A.A., Correlation between the chemical structure of biodiesel and its physical properties. Int. J. Environ. Sci. Technol., 2009, 6, 677-694.

Google Scholar

34.

Ruan W., French D., Wong A., Drasner K, Wu A.H., A mixed (long- and medium-chain) triglyceride lipid emulsion extracts local anesthetic from human serum in vitro more effectively than a long-chain emulsion. Anesthesiology, 2012, 116, 334–339.

Google Scholar

35.

Sharma G., Digital Color Imaging Handbook. 2003, Chapter 1, CRC Press LLC, Boca Raton, Florida, pp. 31-32.

Google Scholar

36.

Smet K., Coudijzer K., Fredrick E., DeCampeneer E.S., De Block J., Wouters J., Raes K., Dewettinck K., Crystallization behaviour of milk fat obtained from linseed-fed cows. J. Dairy Sci., 2010, 93, 495-505.

Google Scholar

37.

St-Onge M.P., Bosarge A., Weight-loss diet that includes consumption of medium-chain triacylglycerol oil leads to a greater rate of weight and fat mass loss than does olive oil. Am. J. Clin. Nutr., 2008, 87, 621-626.

Google Scholar

38.

St-Onge M.P., Ross P.R., Parson W.D., Jones P.J.H., Medium-chain triglycerides increase energy expenditure and decrease adiposity in overweight men. Obes. Res., 2003, 11, 395-402.

Google Scholar

39.

Tadros T., Application of rheology for assessment and prediction of the long-term physical stability of emulsions. Adv. Colloid Inter. Sci., 2004, 108-109, 227-258.

Google Scholar

40.

Tan C.P., Man Y.B.C., Differential scanning calorimetric analysis of edible oils: comparison of thermal properties and chemical composition. J. Amer. Oil Chem. Soc., 2000, 77, 143-155.

Google Scholar

41.

Thai Industrial Standard (1402-2540), Mayonnaise and Salad Cream 1997 [online]. Available at: [http://www2.rid.go.th/research...].

Google Scholar

42.

Trevizan L., de Mello Kessler A., Bigley K.E., Anderson W.H., Waldron M.K., Bauer J.E., Effects of dietary medium-chain triglycerides on plasma lipids and lipoprotein distribution and food aversion in cats. Am. J. Vet. Res., 2010, 71, 435-440.

Google Scholar

43.

Wein S., Wolffram S., Schrezenmeir J., Gasperiková D., Klimes I., Seböková E., Medium-chain fatty acids ameliorate insulin resistance caused by high-fat diets in rats. Diabetes Metab. Res. Rev., 2009, 25, 185-194.

Google Scholar

44.

Wycherley T.P., Moran L.J., Clifton P.M., Noakes M., Brinkworth G.D., Effects of energy-restricted high-protein, low-fat compared with standard-protein, low-fat diets: a meta-analysis of randomized controlled trials. Am. J. Clin. Nutr., 2012, 96, 1281-1298.

Google Scholar

CITATIONS (10):

UV and storage stability of retinol contained in oil-in-water nanoemulsions
Heesoo Park, Saehun Mun, Yong-Ro Kim
Food Chemistry

CrossRef

Storage stability of bleached rice bran wax organogels and water-in-oil emulsions
Sawanya Pandolsook, Sasikan Kupongsak
Journal of Food Measurement and Characterization

CrossRef

Fabrication and characterization of emulsions stabilized by tannic acid-wheat starch complexes
Xianling Wei, Jing Li, Mohamed Eid, Bin Li
Food Hydrocolloids

CrossRef

Physical and Textural Properties of Mayonnaise Prepared Using Virgin Coconut Oil/Fish Oil Blend
Umesh Patil, Soottawat Benjakul
Food Biophysics

CrossRef

Characterization of Flaxseed Oil Bimodal Emulsions Prepared with Flaxseed Oil Cake Extract Applied as a Natural Emulsifying Agent
Emilia Drozłowska, Artur Bartkowiak, Łukasz Łopusiewicz
Polymers

CrossRef

Formulation and Evaluation of Spray-Dried Reconstituted Flaxseed Oil-in-Water Emulsions Based on Flaxseed Oil Cake Extract as Emulsifying and Stabilizing Agent
Emilia Drozłowska, Artur Bartkowiak, Paulina Trocer, Mateusz Kostek, Alicja Tarnowiecka-Kuca, Łukasz Łopusiewicz
Foods

CrossRef

Wild Passiflora (Passiflora spsp) seed oils and their nanoemulsions induce proliferation in HaCaT keratinocytes cells
de Lôbo, Douglas Dourado, Ivon Lôbo, Vinícius Pires, de Nunes, Souza de, Ana Costa, Caio Fernandes, Natalia Tavares, Paula de, Fabio Formiga
Journal of Drug Delivery Science and Technology

CrossRef

Improving the Biological Value of Olive and Soybean Oil Blends with Olive Leaf Extract Obtained by Ultrasound-Assisted Extraction towards the Preparation of a Sauce Product
Mohammad Aliyari, Karamatollah Rezaei
Life

CrossRef

Studies on Chemical and Physical Stability of Mayonnaise Prepared from Enzymatically Interesterified Corn Oil-Based Designer Lipids
Harsh Jadhav, Parag Gogate, Uday Annapure
ACS Food Science & Technology

CrossRef

10.

MCT/LCT Mixed Oil Phase Enhances the Rheological Property and Freeze-Thawing Stability of Emulsion
Jiahao Liu, Yi Han, Jiashi Chen, Zhigang Zhang, Song Miao, Baodong Zheng, Longtao Zhang
Foods

CrossRef

Submit your paper

News

Instructions for Authors

eISSN:	2083-6007
ISSN:	1230-0322