Effect of polysaccharide emulsifiers on the fabrication of monodisperse oil-in-water emulsions using the microchannel emulsification method. (December 2018)

• Record Type: Journal Article
• Authors: Tan, Tai Boon; Nakajima, Mitsutoshi; Tan, Chin Ping
• Is Part Of: Journal of food engineering. Volume 238(2018)
• Page Start: 188
• Page End: 194
• Publication Date: 2018-12
• Subjects: Droplet formation -- Low-energy method -- Natural emulsifier -- Spontaneous -- Stabilizer -- Uniform droplet size; Food industry and trade -- Periodicals; Food -- Analysis -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Analyse -- Périodiques; Aliments -- Recherche -- Périodiques; 664.005
• DOI: 10.1016/j.jfoodeng.2018.06.026
• Languages: English
• ISSNs: 0260-8774

Abstract

Abstract: The microchannel emulsification method was used to prepare monodisperse soybean oil-in-water emulsions, with polysaccharides as the sole emulsifier. The effects of different types (sodium alginate, carboxymethyl cellulose, pectin, gum arabic) and concentrations (0.1, 0.5, 1.0%) of polysaccharide on the droplet size, droplet size distribution and stability of the emulsions were investigated. The droplet diameters of the resulting emulsions were in the range of 35 ± 2 to 47 ± 3 μm, with coefficient of variations (CV) of below 6.6%. Generally, the droplet size increased as the concentration of the polysaccharides increased. The stability of emulsions prepared using 0.5% of sodium alginate, carboxymethyl cellulose and gum arabic was also evaluated in situ . Sodium alginate- and gum arabic-stabilized emulsions were stable for at least 6 h. Graphical abstract: Image 1 Highlights: Monodisperse emulsions were well-formed using polysaccharides as emulsifiers. Droplet diameter of all emulsions ranged from 35 ± 2 to 47 ± 3 μm. Coefficient of variation of all emulsions was below 6.6%. Droplet diameter was primarily governed by the geometry of the microchannel chip. Sodium alginate- and gum arabic-stabilized emulsions were stable for at least 6 h.