{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,2,21]],"date-time":"2025-02-21T19:32:39Z","timestamp":1740166359791,"version":"3.37.3"},"reference-count":6,"publisher":"Walter de Gruyter GmbH","issue":"9-10","funder":[{"DOI":"10.13039\/501100001871","name":"Funda\u00e7\u00e3o para a Ci\u00eancia e a Tecnologia","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":[],"published-print":{"date-parts":[[2020,9,25]]},"abstract":"<jats:title>Abstract<\/jats:title>\n               <jats:p>This study compared the capacity of propolis extract (PE) and thyme waste extract (TWE) to prevent the oxidation of oil in water (O\/W) emulsion, as well as their impact on emulsion apparent viscosity (AV) in the presence of wheat germ and almond oils as lipid phase. For this, central composite design (CCD) and principal component analysis (PCA) were performed. Oxidation process was monitored by evaluating the formation of primary and secondary lipid oxidation products, at the same time the AV behavior was determined evaluating consistency index and flow behavior index. The results revealed that the increase of PE% and TWE% decreases TBARS (Thiobarbituric Acid Reactive Substances) and hydroperoxides formation. Viscosity increases with the rise of TWE% over (0.04%), whereas lower concentrations of PE% decreases it. Those results have been confirmed in the PCA analysis. TWE showed higher resistance to oxidation, although PE was more effective as antioxidant than TWE.<\/jats:p>","DOI":"10.1515\/znc-2020-0003","type":"journal-article","created":{"date-parts":[[2020,5,26]],"date-time":"2020-05-26T16:38:39Z","timestamp":1590511119000},"page":"319-325","source":"Crossref","is-referenced-by-count":1,"title":["Natural antioxidants in emulsions O\/W"],"prefix":"10.1515","volume":"75","author":[{"given":"Soukaina","family":"El-Guendouz","sequence":"first","affiliation":[{"name":"Laboratory of Physiology-Pharmacology-Environmental Health , Faculty of Sciences Dhar El Mehraz , BP 1796 Atlas , University Sidi Mohamed Ben Abdallah , Fez, 30 000 , Morocco"},{"name":"Department of Chemistry and Pharmacy , Mediterranean Institute for Agriculture , Environment and Development , Faculty of Science and Technology , University of Algarve , Campus de Gambelas, 8005-139 , Faro , Portugal"}]},{"given":"Smail","family":"Aazza","sequence":"additional","affiliation":[{"name":"Laboratory of Phytochemistry , National Agency of Medicinal and Aromatic Plants (NAMAP) , BP. 159, Principal, 34000 , Taounate , Morocco"}]},{"given":"Susana Anahi","family":"Dandlen","sequence":"additional","affiliation":[{"name":"Department of Chemistry and Pharmacy , Mediterranean Institute for Agriculture , Environment and Development , Faculty of Science and Technology , University of Algarve , Campus de Gambelas, 8005-139 , Faro , Portugal"}]},{"given":"Nessrine","family":"Majdoub","sequence":"additional","affiliation":[{"name":"Department of Chemistry and Pharmacy , Mediterranean Institute for Agriculture , Environment and Development , Faculty of Science and Technology , University of Algarve , Campus de Gambelas, 8005-139 , Faro , Portugal"}]},{"given":"Badiaa","family":"Lyoussi","sequence":"additional","affiliation":[{"name":"Laboratory of Physiology-Pharmacology-Environmental Health , Faculty of Sciences Dhar El Mehraz , BP 1796 Atlas , University Sidi Mohamed Ben Abdallah , Fez, 30 000 , Morocco"}]},{"given":"Sara","family":"Raposo","sequence":"additional","affiliation":[{"name":"Centre for Marine and Environmental Research (CIMA) , Faculty of Sciences and Technology , University of Algarve , Campus de Gambelas, 8005-139 , Faro , Portugal"}]},{"given":"Vera","family":"Gomes","sequence":"additional","affiliation":[{"name":"Centre of Marine Sciences (CCMAR) , University of Algarve , Campus de Gambelas, 8005-139 , Faro , Portugal"}]},{"given":"Vassya","family":"Bankova","sequence":"additional","affiliation":[{"name":"Institute of Organic Chemistry with Centre of Phytochemistry , Bulgarian Academy of Sciences , Acad. G. Bonchev str. bl. 9, 1113 , Sofia , Bulgaria"}]},{"given":"Milena","family":"Popova","sequence":"additional","affiliation":[{"name":"Institute of Organic Chemistry with Centre of Phytochemistry , Bulgarian Academy of Sciences , Acad. G. Bonchev str. bl. 9, 1113 , Sofia , Bulgaria"}]},{"given":"Dulce","family":"Antunes","sequence":"additional","affiliation":[{"name":"Department of Biology and Bioengineering , MeditBio , CEOT , Faculty of Science and Technology , University of Algarve , Campus de Gambelas, 8005-139 , Faro , Portugal"}]},{"given":"Maria Gra\u00e7a","family":"Miguel","sequence":"additional","affiliation":[{"name":"Department of Chemistry and Pharmacy , Mediterranean Institute for Agriculture , Environment and Development , Faculty of Science and Technology , University of Algarve , Campus de Gambelas, 8005-139 , Faro , Portugal"}]}],"member":"374","published-online":{"date-parts":[[2020,5,6]]},"reference":[{"key":"2023040103053341087_j_znc-2020-0003_ref_001_w2aab3b7c27b1b6b1ab2b2b1Aa","doi-asserted-by":"crossref","unstructured":"Nikovska K. Study of olive oil-in-water emulsions with protein emulsifiers. 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