Influence of Ternary Emulsifier Mixtures on Oxidative Stability of Nanoemulsions Based on Avocado Oil
Abstract
The aim of this work was to study the effect of two emulsifiers (M1: SL-soy lecithin, Tw80-Tween 80 and CasCa-calcium caseinate and M2: SL-soy lecithin, Tw80-Tween 80 and SE-sucrose esters) on the oxidative stability of avocado oil-based nanoemulsions. Oil-in-water nanoemulsions were prepared using 3.6% w/w of two emulsifier mixtures, which were optimized by mixture experimental design in order to minimize particle size (PS) and polydispersity...
Paper Details
Title
Influence of Ternary Emulsifier Mixtures on Oxidative Stability of Nanoemulsions Based on Avocado Oil
Published Date
Jan 3, 2020
Journal
Volume
9
Issue
1
Pages
42 - 42
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