The effect of olive oil and fenugreek gum content on the stability and oxidation of o/w macro-and submicron-nanoemulsions

Abstract

Within the last few years numerous polysaccharide extracts have been proposed as emulsion stabilizing agents. This increased interest arises from the fact that commonly used food polysaccharides like guar gum are used in non-food applications, mainly in petroleum refining and pharmaceuticals(Vaughnaetal). Along with the lower global production this has resulted in price fluctuations, consequently severe price increase and supply shortage(Bahamdanetal, Baratietal, Anonetal). From a dietary point of view, the viscous property of fenugreek gum (Trigonella foenum graecum L.)has been proved to reduce in vitro the absorption of glucose and the plasma levels of triglycerides and cholesterol in vivo and could be used when designing low - at emulsified products. Ultrasonic emulsification is a cost effective technique and the interest for scale- up is increasing,as it is considered a “Green Processing” technology for the manufacture of nanoemulsions.