{"title":"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","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><p>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 % (<em>v/v</em>) oil contents exhibited excellent physical stability. To achieve a stable multiphase system, a 60 % (<em>v/v</em>) oil content required 1.50 % (<em>w/v</em>) ZnO. However, when the oil content was increased to 70 % v/v, only 0.75 % (<em>w/v</em>) 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 % (<em>v/v</em>) RPO stabilized by 1.50 % (<em>w/v</em>) 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.</p></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":"{\"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><p>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 % (<em>v/v</em>) oil contents exhibited excellent physical stability. To achieve a stable multiphase system, a 60 % (<em>v/v</em>) oil content required 1.50 % (<em>w/v</em>) ZnO. However, when the oil content was increased to 70 % v/v, only 0.75 % (<em>w/v</em>) 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 % (<em>v/v</em>) RPO stabilized by 1.50 % (<em>w/v</em>) 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.</p></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}","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}
Characterization and stability of zinc oxide nanoparticles stabilized multiphase system composed of red palm oil and water
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.
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.