Investigation of stability characteristics of emulsions with (Ziziphus jujube Mill. Oil) water and oil phase vegetable sunflower oil 20, 40 and 60
Teodora Petkova
, Zhivka Goranova
, Petya Tranenska
, Todorka Petrova
, Zdravko Manev
Резюме: The stability characteristics of model emulsions O/W with stabilizer 20% dry matter from four varieties of Ziziphus jujube (Tiger tooth, Li (with and without spines), China 2A) of Bulgarian origin were studied. The stability characteristics of the varieties during storage (first, fifth, tenth day) were investigated. Basic emulsion characteristics (stability, dispersity and distribution of oil globules) were analyzed. Increasing the oil phase from 20 to 40 and 60% increased the stability of the emulsions systems in the storage process. Dispersity increases with increasing oil phase (20, 40 and 60%). Microscopic studies prove the analysis of the stability characteristics made. Good stability properties were established for all four jujube varieties of Bulgarian origin.
Ключови думи: Bulgarian origin; jujube; stability characteristics
Цитиране: Petkova, T., Goranova, Zh., Tranenska, P., Petrova, T., & Manev, Z. (2025). Investigation of stability characteristics of emulsions with (Ziziphus jujube Mill. Oil) water and oil phase vegetable sunflower oil 20, 40 and 60%. Bulgarian Journal of Crop Science, 62(2) 104-110
| Литература: (click to open/close) | Kozin, N. N. (1950). Application of fusions in the food industry, sp. Food industry, 240
Barnett, M. I., & James, K. C. (1962). The particle size distribution of marble on wet ball milling: Effect of the Solid: Liquid Ratio. Journal of Pharmacy and Pharmacology, 14(S1), 111T-115T.
Cosmulescu, S., Trandafir, I., Violeta, Nour, V., Achim, G., Mihai, Botu, M., & Iordanescu, O. (2018). Variation of bioactive compounds and antioxidant activity of jujube (Ziziphus jujuba) fruits at different stages of ripening. Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 46(1), 134-137.
DeMan, J. M. (1982). Microscopy in the study of fats and emulsions. Food Structure, 1(2), 10.
Eiznhamer D., Xu Z. (2004) Betulinic acid: a promising anticancer candidate. Int Drugs. 4, pp. 359-¬373.
Ganachari, M. S., Kumar, S., & Bhat, K. G. (2004). Effect of Ziziphus jujuba leaves extract on phagocytosis by human neutrophils. Journal of natural remedies, pp. 47-51.
Gao, Q., Wu, P., Liu, J., Wu, C., Parry, J., & Wang, M. (2011) Physico-chemical properties and antioxidant capacity of different jujube (Ziziphus jujuba Mill.) cultivars grown in loess plateau of China. Scientia Horticulturae, 130(1), 67-72.
Govin, R. & Leeder, G. (1971). Action of emulsifiers in ice cream utilizing the HLB concept. Journal of Food Science, 36 (5), 718-722.
Guo, S., Duan, J. A., Tang, Y. P., Zhu, Z. H., Qian, Y. F., Yang, N. Y., & Qian, D. W. (2010). Characterization of nucleosides and nucleobases in fruits of Ziziphus jujuba by UPLC-DAD-MS. Journal of agricultural and food chemistry, 58(19), 10774-10780.
Hernández, F., Noguera-Artiaga, L., Burló, F., Wojdyło, A., Carbonell-Barrachina, Á. A., & Legua, P. (2016) Physico-chemical, nutritional, and volatile composition and sensory profile of Spanish jujube (Ziziphus jujuba Mill.) fruits. Journal of the Science of Food and Agriculture, 96(8), 2682–2691.
Ko S., Choi S., Ye S., Angho S., Kim H., & Chung M. (2008) Comparison of antioxidant activities of seventy herbs that have been used in Korean traditional medicine. Nutrition Research and Practice. 2(3), 143¬151.
Lee, S. M., Min, B. S., Lee, C. G., Kim, K. S., & Kho, Y. H. (2003). Cytotoxic triterpenoids from the fruits of Zizyphus jujuba. Planta medica, 69(11), 1051-1054.
Li, J. W., Fan, L. P., Ding, S. D., & Ding, X. L. (2007). Nutritional composition of five cultivars of Chinese jujube. Food chemistry, 103(2), 454-460.
Liu, W. K., Ho, J. C., Cheung, F. W., Liu, B. P., Ye, W. C., & Che, C. T. (2004). Apoptotic activity of betulinic acid derivatives on murine melanoma B16 cell line. European Journal of Pharmacology, 498(1-3), 71-78.
Moradinezhad, F., Setayesh, F., Mahmoodi, S., & Khayyat, M. (2016). Physicochemical properties and nutritional value of jujube (Ziziphus jujuba Mill.) fruit at different maturity and ripening stages. International Journal of Horticultural Science and Technology, 3(1), 43-50.
Pu, Y., Ding, T., Wang, W., Xiang, Y., Ye, X., Li, M., & Liu, D. (2018) Effect of harvest, drying and storage on the bitterness, moisture, sugars, free amino acids and phenolic compounds of jujube fruit (Zizyphus jujuba cv. Junzao). Journal of the Science of Food and Agriculture, 98(2), 628-634.
Pareek, S., & Dhaka, R. (2008) Association analysis for quality attributes in ber. Ind. J. Arid Hort. 3, pp. 77-80.
Pareek, S. (2013). Nutritional composition of jujube fruit. Emirates Journal of Food & Agriculture (EJFA), 25(6).
Pu, Y., Ding, T., Wang, W., Xiang, Y., Ye, X., Li, M., & Liu, D. (2018). Effect of harvest, drying and storage on the bitterness, moisture, sugars, free amino acids and phenolic compounds of jujube fruit (Zizyphus jujuba cv. Junzao). Journal of the Science of Food and Agriculture, 98(2), 628-634.
Ren, L., Perera, C., & Hemar, Y. (2012). Antitumor activity of mushroom polysaccharides: a review. Food & function, 3(11), 1118-1130.
Sarfaraz, A. S. A., Ansari, S. H., & Porchezhian, E. (2002). Antifungal activity of alcoholic extracts of Ziziphus vulgaris and Acacia concinna. Hamdard Medicus. Bait al¬Hikmah, Karachi, Pakistan. 14/15, 42¬45.
Su, B. N., Cuendet, M., Farnsworth, N. R., Fong, H. H., Pezzuto, J. M., & Kinghorn, A. D. (2002). Activity-guided fractionation of the seeds of Ziziphus jujuba using a cyclooxygenase-2 inhibitory assay. Planta Medica, 68(12), 1125-1128.
Wang, Y. G., Ma, Y. L., Liu, X. F., Wang, X. L., Wang, Y. L., Ren, H. W., & Leng, F. F. (2014). Composition analysis and nutritional evaluation of Zizyphus jujuba Mill. cv. Xiaokou. Modern Food Science and Technology, 30, p. 23.
Wojdyło, A., Figiel, A., Legua, P., Lech, K., Carbonell-Barrachina, A., & Hernández, F. (2016) Chemical composition, antioxidant capacity, and sensory quality of dried jujube fruits as affected by cultivar and drying method. Food Chemistry, 207, pp. 170–179. https://doi.org/10.1016/j.foodchem.2016.03.099
Xie, P., You, F., Huang, L., & Zhang, C. (2017) Comprehensive assessment of phenolic compounds and antioxidant performance in the developmental process of jujube (Ziziphus jujuba Mill.). Journal of Functional Foods, 36, pp. 233-242.
Yan, J., Wang, W., & Wu, J. (2014) Recent advances in Cordyceps sinensis polysaccharides, Mycelial fermentation, isolation, structure, and bioactivities, A review. Journal of Functional Foods, 6, pp. 33-47.
|
|
| Дата на публикуване: 2025-04-29
Свали пълен текст 
