ArticleFoods (Basel, Switzerland)2024
Oil-in-Water Emulsions Made of Pistachio Oil: Physical and Chemical Properties and Stability.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Pistachio nuts are valued for their sensory qualities, nutritional benefits, and health-promoting properties. Pistachio oil has also gained interest for its bioactive compounds, though these are sensitive to processing and environmental stresses. While pistachio-based products are commercially available, little research has addressed the emulsifying properties of crude pistachio oil or its impact on the stability and bioactive profile of oil-in-water (O/W) emulsions. This study evaluated the emulsion-forming abilities of two commercial pistachio oils (PO1, PO2), their physical and oxidative stability during emulsification, and the effects of emulsifier concentration over short-term storage (7 days, 4 °C). O/W emulsions were prepared using 20% (
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