Comparison of natural and synthetic surfactants at forming and stabilizing nanoemulsions: Tea saponin, Quillaja saponin, and Tween 80.
Autor: | Zhu Z; School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, PR China. Electronic address: zhuzhenbao@sust.edu.cn., Wen Y; School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, PR China., Yi J; School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, PR China., Cao Y; School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, PR China., Liu F; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China., McClements DJ; Department of Food Science, University of Massachusetts, Amherst, MA 01003, United States. Electronic address: mcclements@foodsci.umass.edu. |
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Jazyk: | angličtina |
Zdroj: | Journal of colloid and interface science [J Colloid Interface Sci] 2019 Feb 15; Vol. 536, pp. 80-87. Date of Electronic Publication: 2018 Oct 12. |
DOI: | 10.1016/j.jcis.2018.10.024 |
Abstrakt: | Hypothesis: This study compared the interfacial and emulsification properties of tea saponins, quillaja saponins, and Tween 80. We hypothesized that tea saponins are an effective and sustainable source of plant-based emulsifiers that could replace synthetic or animal-based emulsifiers in many commercial applications. Experiments: Interfacial tension measurements were used to characterize the behavior of the three surfactants at an oil-water interface. The emulsifying properties of the surfactants were determined by preparing oil-in-water emulsions containing 10 wt% medium chain triglycerides (MCT) and varying surfactant levels (0.1-2 wt%) using high-pressure homogenization (pH 7). The impact of surfactant type on emulsion formation and stability was determined by measuring particle size, zeta-potential, microstructure, and creaming stability. Findings: The tea saponins were capable of producing nano-scale droplets (d (Copyright © 2018 Elsevier Inc. All rights reserved.) |
Databáze: | MEDLINE |
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