The influence of phenolic compounds from membrane septum on the phisical-chemical parameters of the walnut oil-enriched emulsion

Abstract

In the present study it was evaluated the possibility to incorporate the walnut oil in food emulsions recipe. It was elaborated obtaining technology of mayonnaise type emulsions based on mixture of sunflower oil and walnut oil in combination with phenolic compounds from membrane septum extract. Therefore were obtained emulsions with 50% fat, containing different concentrations of walnut oil (25, 50, 75, and 100%). The microstructure of emulsions was determined using an optical microscope, of digital model «Motic DMB 5-5». The lipid oxidation was assessed by measuring peroxide value (PV), acid value (AV), conjugated dienes content (CD), and 2-thiobarbituric acid value (TBA). It was shown the feasibility of walnut oil utilization to increase the biological value and physical-chemical parameters of food emulsion as compared with the traditional recipe.