Characterization and stability of zinc oxide nanoparticles stabilized multiphase system composed of red palm oil and water

IF 3.5 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Food and Bioproducts Processing Pub Date : 2024-06-13 DOI:10.1016/j.fbp.2024.06.009

Helena Listiarini , David Agusta Chandra , Farras Hanifah Azizah , Nadine Kurniadi , Risya Fahira Lubis , Saraswati , Slamet Budijanto , Endang Prangdimurti , Vallerina Armetha , Nanik Purwanti , Azis Boing Sitanggang

{"title":"Characterization and stability of zinc oxide nanoparticles stabilized multiphase system composed of red palm oil and water","authors":"Helena Listiarini , David Agusta Chandra , Farras Hanifah Azizah , Nadine Kurniadi , Risya Fahira Lubis , Saraswati , Slamet Budijanto , Endang Prangdimurti , Vallerina Armetha , Nanik Purwanti , Azis Boing Sitanggang","doi":"10.1016/j.fbp.2024.06.009","DOIUrl":null,"url":null,"abstract":"<div>This study investigated the stability and rheological properties of multiphase systems comprising red palm oil and water, with zinc oxide nanoparticles (ZnO) as stabilizers. Multiphase systems with 60 % and 70 % (v/v) oil contents exhibited excellent physical stability. To achieve a stable multiphase system, a 60 % (v/v) oil content required 1.50 % (w/v) ZnO. However, when the oil content was increased to 70 % v/v, only 0.75 % (w/v) ZnO were required. Increasing ZnO concentration enhanced system stability, as demonstrated by minimal changes in the total carotenoid content and reduced lipid oxidative product formation. Based on rheological characterization, these multiphase systems exhibited shear-thinning flow behavior and viscoelastic properties. The multiphase system consisting of 70 % (v/v) RPO stabilized by 1.50 % (w/v) ZnO was identified as the best multiphase formulation. Conclusively, the findings in this study are valuable insights for formulating stable multiphase systems, composed of red palm oil and water.</div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"147 ","pages":"Pages 115-123"},"PeriodicalIF":3.5000,"publicationDate":"2024-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food and Bioproducts Processing","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0960308524001123","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"BIOTECHNOLOGY & APPLIED MICROBIOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

This study investigated the stability and rheological properties of multiphase systems comprising red palm oil and water, with zinc oxide nanoparticles (ZnO) as stabilizers. Multiphase systems with 60 % and 70 % (v/v) oil contents exhibited excellent physical stability. To achieve a stable multiphase system, a 60 % (v/v) oil content required 1.50 % (w/v) ZnO. However, when the oil content was increased to 70 % v/v, only 0.75 % (w/v) ZnO were required. Increasing ZnO concentration enhanced system stability, as demonstrated by minimal changes in the total carotenoid content and reduced lipid oxidative product formation. Based on rheological characterization, these multiphase systems exhibited shear-thinning flow behavior and viscoelastic properties. The multiphase system consisting of 70 % (v/v) RPO stabilized by 1.50 % (w/v) ZnO was identified as the best multiphase formulation. Conclusively, the findings in this study are valuable insights for formulating stable multiphase systems, composed of red palm oil and water.

查看原文

微信好友朋友圈 QQ好友复制链接

本刊更多论文

由红棕榈油和水组成的纳米氧化锌稳定多相体系的特性和稳定性

本研究调查了以氧化锌纳米粒子（ZnO）为稳定剂的红棕榈油和水组成的多相体系的稳定性和流变特性。含油量为 60% 和 70% (v/v) 的多相体系表现出优异的物理稳定性。要获得稳定的多相体系，60%（v/v）的油含量需要 1.50%（w/v）的氧化锌。然而，当油含量增加到 70% (v/v)时，只需要 0.75% (w/v) 氧化锌。类胡萝卜素总含量的最小变化和脂质氧化产物形成的减少都表明，氧化锌浓度的增加提高了系统的稳定性。根据流变学表征，这些多相体系表现出剪切稀化流动行为和粘弹性能。由 1.50 %（w/v）氧化锌稳定的 70 %（v/v）RPO 组成的多相体系被确定为最佳多相配方。总之，本研究的结果对配制由红棕榈油和水组成的稳定多相体系具有重要的启示意义。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文去求助

来源期刊

Food and Bioproducts Processing 工程技术-工程：化工

CiteScore

9.70

自引率

4.30%

发文量

115

审稿时长

24 days

期刊介绍： Official Journal of the European Federation of Chemical Engineering: Part C FBP aims to be the principal international journal for publication of high quality, original papers in the branches of engineering and science dedicated to the safe processing of biological products. It is the only journal to exploit the synergy between biotechnology, bioprocessing and food engineering. Papers showing how research results can be used in engineering design, and accounts of experimental or theoretical research work bringing new perspectives to established principles, highlighting unsolved problems or indicating directions for future research, are particularly welcome. Contributions that deal with new developments in equipment or processes and that can be given quantitative expression are encouraged. The journal is especially interested in papers that extend the boundaries of food and bioproducts processing. The journal has a strong emphasis on the interface between engineering and food or bioproducts. Papers that are not likely to be published are those: • Primarily concerned with food formulation • That use experimental design techniques to obtain response surfaces but gain little insight from them • That are empirical and ignore established mechanistic models, e.g., empirical drying curves • That are primarily concerned about sensory evaluation and colour • Concern the extraction, encapsulation and/or antioxidant activity of a specific biological material without providing insight that could be applied to a similar but different material, • Containing only chemical analyses of biological materials.