Physical stability, rheology and microstructure of salad dressing containing essential oils: study of incorporating nanoemulsions
ISSN: 0007-070X
Article publication date: 22 December 2020
Issue publication date: 22 February 2021
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.
Keywords
Acknowledgements
Conflict of interest: The authors declare that they have no conflict of interest.
Citation
Ribes, S., Fuentes, A. and Barat, J.M. (2021), "Physical stability, rheology and microstructure of salad dressing containing essential oils: study of incorporating nanoemulsions", British Food Journal, Vol. 123 No. 4, pp. 1626-1642. https://doi.org/10.1108/BFJ-09-2020-0777
Publisher
:Emerald Publishing Limited
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