Effect of Flourensia cernua Bioactive Compounds on Stability of an Oil-in-Water (O/W) Emulsion

Abstract

The stability of O / W emulsions cannot be controlled by just the emulsifier additives; antioxidants are needed to improve the stability of the emulsified system and protect against lipid oxidation. This study aimed to evaluate the effect of the bioactive compounds of tarbush Flourensia cernua as natural stabilizers of an oil-in-water (O/W) emulsion based on glycerol, gum arabic, jojoba oil, and candelilla wax under refrigeration conditions. The samples were coded as EBCT (emulsion with bioactive compounds of tarbush) and CE (control emulsion). These were characterized in terms of opacity and transparency and evaluated in terms of the system's stability, antioxidant activity, and microbiological analysis during storage. EBCT showed higher transmittance and minor opacity concerning CE. Bioactive compounds of tarbush showed higher antioxidant activity in oil in water emulsion, as measured by ABTS and DPPH. The microbiological analysis results demonstrated that bioactive compounds presented a higher fungistatic effect on yeast growth in the emulsion. EBCT showed higher stability, antioxidant, and fungistatic activity relative to CE, without any significant storage differences during 4 weeks in refrigeration conditions. This research provides the agri-food industry interesting results to formulate a stabilized green emulsion with bioactive compounds of tarbush.