Sacha inchi oil is a premier raw material with highly nutritional and functional features\nfor the foodstuff, pharmaceutical, beauty, and personal care industries. One of the most important\nfacts about this oil is the huge chemical content of unsaturated and polyunsaturated fatty acids.\nHowever, the current available information on the characterization of the triglyceride composition\nand the advance physicochemical parameters relevant to emulsion development is limited. Therefore,\nthis research focused on providing a detailed description of the lipid composition using high-resolution\ntandem mass spectrometry and thorough physicochemical characterization to find the value of the\nrequired hydrophilicâ??lipophilic balance (HLB). For this, a study in the interfacial tension was\nevaluated, followed by the assessment of different parameters such as creaming index, droplet size,\nviscosity, zeta potential, pH, and electrical conductivity for a series emulsified at thermal stress\ncondition. The results show that fatty acids are arranged into glycerolipids and the required HLB to\nachieve the maximum physical stability is around 8.
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