Properties and mechanisms of O/W emulsions stabilized by shellac and xanthan gum at acidic pH.

 0 Người đánh giá. Xếp hạng trung bình 0

Tác giả: Anyi Wang, Qixin Zhong

Ngôn ngữ: eng

Ký hiệu phân loại:

Thông tin xuất bản: England : Food chemistry , 2025

Mô tả vật lý:

Bộ sưu tập: NCBI

ID: 199634

Shellac (SL) is a potential natural emulsifier but is not soluble at acidic pH. This study examined creating acid-stable emulsions by adding xanthan gum (XG) to SL-based emulsions. Using shear homogenization and ultrasonication, stable emulsions were achieved at acidic pH with a 1:4 SL:XG mass ratio and 10 % v/v soybean oil. Visual stability was observed at pH 3.5-7.5 after 30-day ambient storage, although with slight droplet size increases. At pH 3.5, heating above 70 °C caused droplet growth and creaming, highlighting the importance of solid-state SL structure in stabilizing the interface. Atomic force microscopy suggested that the XG network at pH 3.5 likely created a yield stress that prevented oil droplet aggregation and subsequent creaming. Electrostatic repulsion mainly stabilized the droplets, with hydrogen bonding and hydrophobic interaction possibly contributing to XG-SL complexation. Findings from the present study may illustrate the mechanism of polysaccharides stabilizing SL-based emulsions at acidic pH.
Tạo bộ sưu tập với mã QR

THƯ VIỆN - TRƯỜNG ĐẠI HỌC CÔNG NGHỆ TP.HCM

ĐT: (028) 36225755 | Email: tt.thuvien@hutech.edu.vn

Copyright @2024 THƯ VIỆN HUTECH