| Autor: |
Sri Haryani Anwar, Dian Hasni, Syarifah Rohaya, Miranda Antasari, Christina Winarti |
| Jazyk: |
angličtina |
| Rok vydání: |
2020 |
| Předmět: |
|
| Zdroj: |
Heliyon, Vol 6, Iss 7, Pp e04341- (2020) |
| Druh dokumentu: |
article |
| ISSN: |
2405-8440 |
| DOI: |
10.1016/j.heliyon.2020.e04341 |
| Popis: |
This study aimed to investigate the role of modified breadfruit starch in the presence of Tween 80 for stabilizing the oil-in-water emulsions. An ultra turrax homogenizer was used to produce coarse emulsions, followed by high-pressure homogenization (HPH) or low-frequency ultrasonication (LFU) for fine emulsions. The breadfruit starch was chemically modified using octenyl succinic anhydride (OSA) to produce modified breadfruit OSA starch (BOSA). The dispersed phase was a mixture of palm and lemon oil in a 9:1 ratio. Two BOSA (1% and 2%), three oil concentrations (10%, 25%, and 40%) and Tween 80 (1% of the total amount of oil) were examined based on the emulsion stability. The Fourier transform infrared spectroscopy (FTIR) indicated that starch modification was successful (Degree of Substitution-DS, 0.0241). The most stable coarse emulsions contained 40% oil and 2% BOSA starch. The same formula produced fine emulsions that remained stable for over 42 days, regardless of the homogenization method. BOSA starch and Tween 80 exhibit a mixed stabilization effect on the oil-in-water emulsions. HPH produced more uniformly sized emulsion droplets when compared with those produced using LFU. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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