인문학
사회과학
자연과학
공학
의약학
농수해양학
예술체육학
복합학
DBpia AI
AI 에이전트
AI 아이디어
AI 리더
AI 뷰어
Citeasy
크롬 서지관리 다운로드
지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
초록·키워드
Summer savory ( Satureja hortensis L.) is a plant source of essential oil belonging to the Lamiaceae family, widely used in the food industry. The present work aims to determine the physicochemical parameters of food emulsions containing the essential oil. The summer savory essential oil with main components carvacrol (63.71%), γ -terpinene (20.47%), and p -cymene (5.08%) was used in this study. Several model variants of emulsions have been developed with varying amounts of emulsifier (2 and 3% soy protein isolate), oil phase (20 and 40% sunflower oil), and essential oil (0.2 and 0.4%). The following physicochemical parameters of the emulsion were determined: Gibbs free energy, enthalpy, and entropy. This parameter was used to determine the thermal effect of the system. The process was determined as exothermic with the negative enthalpy. Emulsions prepared with 2% soybean protein isolate, 40% oil phase, and 0.4% essential oil were characterized by some good results with high equilibrium constants and high Gibbs energies. Model variants of salad diet dressings had also been developed, with 0.2 and 0.3% essential oil, which were qualified by sensory analysis. The overall evaluation of salad dressings showed that the evaluators perceived with best sensory properties in those with 0.2% essential oil.
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