Properties and stability of oil-in-water emulsions stabilized by microfibrillated cellulose from mangosteen rind
Properties and stability of oil-in-water emulsions stabilized by microfibrillated cellulose from mangosteen rind
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DOI：
10.1016/j.foodhyd.2014.07.027
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发表时间：
2015-01-01
影响因子：
10.7
通讯作者：
Suphantharika, Manop
中科院分区：
文献类型：
--
作者：
Winuprasith, Thunnalin;Suphantharika, Manop
研究了山竹皮微纤化纤维素（MFC）浓度对10% w/w大豆油水浸（o/w）皮pickering乳状液（pH约为7.0）性能和稳定性的影响。水相MFC浓度变化范围为0.05 ~ 0.70% w/w。随着MFC浓度的增加，乳液的平均液滴大小和颜色强度增加。微观观察表明，MFC颗粒主要吸附在乳状液滴的油水界面，而连续水相中存在的过量非吸附MFC颗粒的数量随着MFC浓度的增加而增加。流变学数据表明，随着MFC浓度的增加，乳液中会形成网状结构。这种凝胶状行为归因于液滴间网络结构和连续相中MFC网络的形成。无论MFC浓度如何，乳剂在80 d内均能稳定聚并，但随着MFC浓度的降低，乳剂的成乳稳定性逐渐降低。这些结果对颗粒稳定食品乳剂的合理设计和生产具有重要的指导意义。(C) 2014 Elsevier Ltd.版权所有。
The influence of concentration of microfibrillated cellulose (MFC) extracted from mangosteen (Garcinia mangostana L.) rind on the properties and stability of 10% w/w soybean oil-in-water (o/w) Pickering emulsions (pH approximate to 7.0) was examined. The MFC concentration in the aqueous phase was varied from 0.05 to 0.70% w/w. The mean droplet size and the color intensity of the emulsions increased with increasing MFC concentration. Microscopic observations revealed that the MFC particles mainly adsorbed at the oil-water interface of the emulsion droplets, whereas the amount of excess non-adsorbing MFC particles present in the continuous aqueous phase increased with increasing MFC concentration. The rheological data provided evidence for network formation in the emulsions with increasing MFC concentration. Such a gel-like behavior was attributed to an inter-droplet network structure and the formation of an MFC network in the continuous phase. All the emulsions were stable to coalescence for a period of 80 days whatever the MFC concentration but the stability to creaming decreased progressively with decreasing MFC concentration. These results have important implication for the rational design and production of particle-stabilized food emulsions. (C) 2014 Elsevier Ltd. All rights reserved.