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E u r o S c i C o n C o n f e r e n c e o n
Chemistry
2018
Chemistry 2018
Journal of Organic & Inorganic Chemistry
ISSN 2472-1123
F e b r u a r y 1 9 - 2 0 , 2 0 1 8
P a r i s , F r a n c e
Page 47
I
n the last years, emphasis has been on for more and more edible/bio dye
(derived from various sources: plants, insects and microorganisms). The use
of these dyes in the food emulsions offers several advantages. In this study,
the emulsions were prepared using sunflower oil, stabilised with SPAN 80
as lipophilic emulsifier consisting of sorbitan monooleate. After two months
equilibration in the reservoir, the emulsions remain stable and there was no
evidence of droplet aggregation or creaming into emulsions. Also, the physical
stability of food emulsions was characterized using light scattering particle
size analyzer. Furthermore, the immobilization of β-carotene and curcumin
in these water-in-oil emulsions was realised. Thus, the aim of this study
was to investigate the antioxidant potential of β-carotene and curcumin in
these emulsions during the storage at ambient temperature. The antioxidant
effects of β-carotene and curcumin on the emulsions peroxidation were by
unsaturation index, peroxide value and TBA index assessed. The studies were
achieved under forced reaction conditions at 60℃
°
C with air bubbling in the
sample test tube on water bath. This study has shown that stable vegetable
water-in-oil emulsions (effective diameter: 197.14 nm) with edible dyes
added to the oil phases can be prepared using a simple method that utilizes
standard preparation procedures (homogenization and ultrasonication). On
the other hand, the experimental results show that at a concentration of 0.175
w% curcumin significantly reduces the self oxidation process. Similar results
were found for the emulsion coloured with 0.125 w% β-carotene. Tristimulus
colorimetry (CIE XYZ and CIELAB colour space) has proved to be a useful tool
for following the little change in the colour evolution of these emulsions. The
final part of this study is dedicated to the future perspectives in the bio dyes
emulsions field.
Biography
Romica Cretu has completed his PhD at the University of Bucha-
rest, Physical Chemistry Department, Romania and Postdoctor-
al Studies at the “Dunarea de Jos” University of Galaţi, Faculty
of Food Science and Engineering. In 2015, he became an As-
sociate Professor at the Chemistry, Physics and Environment
Department, Faculty of Sciences, “Dunarea de Jos” University
of Galaţi. He has published three books as co-author, more than
20 original papers in reputed journals and has been serving as
member of organizing committee at many conferences. He has
nearly 15 years of experience in the research, focused in the
area of Colloidal Systems, Edible Dyes and Biochemistry.
romy_cretu@yahoo.comPhysical and oxidative stability evaluation of water-in-oil
emulsions with edible/bio dyes as antioxidants
Romica Cretu
University of Galati, Romania
Romica Cretu, J Org Inorg Chem 2018, Volume: 4
DOI: 10.21767/2472-1123-C1-003