Influence of Ternary Emulsifier Mixtures on Oxidative Stability of Nanoemulsions Based on Avocado Oil

Influence of Ternary Emulsifier Mixtures on Oxidative Stability of Nanoemulsions Based on Avocado Oil

The aim of this work was to study the effect of two emulsifiers (M<sub>1</sub>: SL-soy lecithin, Tw80-Tween 80 and CasCa-calcium caseinate and M<sub>2</sub>: SL-soy lecithin, Tw80-Tween 80 and SE-sucrose esters) on the oxidative stability of avocado oil-based nanoemulsions. O...

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Bibliographic Details
Main Authors: Natalia Riquelme, Camila Sepúlveda, Carla Arancibia
Format: Article
Language:English
Published: MDPI AG 2020-01-01
Series:Foods
Subjects:
emulsifier mixtures
nanoemulsions
oxidative stability
avocado oil
Online Access:https://www.mdpi.com/2304-8158/9/1/42

Internet

https://www.mdpi.com/2304-8158/9/1/42

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