Effect of high-pressure homogenization on stability of emulsions containing zein and pectin

Autor: Hirofumi Takeuchi, Suchada Piriyaprasarth, Maneerat Juttulapa, Pornsak Sriamornsak
Rok vydání: 2017
Předmět:
animal structures
food.ingredient
Pectin
Zein
InformationSystems_INFORMATIONSTORAGEANDRETRIEVAL
ComputingMethodologies_IMAGEPROCESSINGANDCOMPUTERVISION
Pharmaceutical Science
02 engineering and technology
Temperature cycling
ComputingMethodologies_ARTIFICIALINTELLIGENCE
complex mixtures
Homogenization (chemistry)
0404 agricultural biotechnology
Adsorption
High pressure homogenization
food
Homogenizer
Original Research Article
ComputingMethodologies_COMPUTERGRAPHICS
Pharmacology
Chromatography
Chemistry
lcsh:RM1-950
Rice bran oil
High-pressure homogenization
food and beverages
04 agricultural and veterinary sciences
021001 nanoscience & nanotechnology
040401 food science
Creaming
lcsh:Therapeutics. Pharmacology
ComputingMethodologies_PATTERNRECOGNITION
Emulsions
0210 nano-technology
Stability
Zdroj: Asian Journal of Pharmaceutical Sciences
Asian Journal of Pharmaceutical Sciences, Vol 12, Iss 1, Pp 21-27 (2017)
ISSN: 1818-0876
DOI: 10.1016/j.ajps.2016.09.004
Popis: Graphical Abstract Unlabelled image
The aim of this study was to investigate the effect of high-pressure homogenization on the droplet size and physical stability of different formulations of pectin–zein stabilized rice bran oil emulsions. The obtained emulsions, both before and after passing through high-pressure homogenizer, were subjected to stability test under environmental stress conditions, that is, temperature cycling at 4 °C/40 °C for 6 cycles and centrifugal test at 3000 rpm for 10 min. Applying high-pressure homogenization after mechanical homogenization caused only a small additional decrease in emulsion droplet size. The droplet size of emulsions was influenced by the type of pectin used; emulsions using high methoxy pectin (HMP) were smaller than that using low methoxy pectin (LMP). This is due to a greater emulsifying property of HMP than LMP. The emulsions stabilized by HMP–zein showed good physical stability with lower percent creaming index than those using LMP, both before and after passing through high-pressure homogenizer. The stability of emulsions after passing through high-pressure homogenizer was slightly higher when using higher zein concentration, resulting from stronger pectin–zein complexes that could rearrange and adsorb onto the emulsion droplets.
Databáze: OpenAIRE
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