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首页> 外文期刊>British Food Journal >Physical stability, rheology and microstructure of salad dressing containing essential oils: study of incorporating nanoemulsions
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Physical stability, rheology and microstructure of salad dressing containing essential oils: study of incorporating nanoemulsions

机译：含有精油沙拉酱的物理稳定性，流变学和微观结构：纳米乳液的研究

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Purpose This study aims to evaluate the effect of adding oregano and clove oil-in-water (O/W) nanoemulsions on the physico-chemical, technological and microstructural properties of minimally processed salad dressings during storage at 8 degrees C and 25 degrees C. Design/methodology/approach Samples were formulated with either free or encapsulated oregano and clove essential oils in O/W nanoemulsions. Findings Noticeable differences in the physical stability and microstructure of salad dressings were observed after 11 storage days and were less marked for the samples formulated with encapsulated oregano or clove oils in the O/W nananoemulsions. Moreover, rheological measurements revealed minor changes in the viscoelastic characteristics of the salad dressings containing the O/W nanoemulsions. Originality/value These findings confirm the potential of oregano and clove O/W nanoemulsions for use in minimally processed salad dressings as stabilising and technological agents.
机译：目的本研究旨在评估加入牛至和丁香水溶液（O / W）乳液对8℃和25℃的储存期间最小加工沙拉敷料的物理化学，技术和微观结构性能的影响。 用自由或包封的牛至和丁香碱乳液中的丁香精油配制设计/方法。 在11个储存天后观察到沙拉敷料的物理稳定性和微观结构的显着差异，并较少标记为在O / W纳宁乳液中配制的样品配制的样品。 此外，流变测量显示含有O / W纳米乳液的沙拉敷料的粘弹性特性的微小变化。 原创性/价值这些发现证实了牛至和丁香O / W纳米乳液的潜力，用于最小加工的沙拉酱作为稳定和技术剂。

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