Physical stability, rheology and microstructure of salad dressing containing essential oils: study of incorporating nanoemulsions. Issue 4 (22nd December 2020)

• Record Type: Journal Article
• Authors: Ribes, Susana; Fuentes, Ana; Barat, Jose Manuel
• Is Part Of: British food journal. Volume 123:Issue 4(2021)
• Page Start: 1626
• Page End: 1642
• Publication Date: 2020-12-22
• Subjects: Essential oils -- Oil-in-water nanoemulsions -- Sauces -- Stability -- Rheology; Food industry and trade -- Periodicals; Food -- Marketing -- Periodicals; Food adulteration and inspection -- Periodicals; Food -- Periodicals; 381.456413
• DOI: 10.1108/BFJ-09-2020-0777
• Languages: English
• ISSNs: 0007-070X

Abstract

Abstract : 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 °C and 25 °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.