SavedAdd your journal

Journals / Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi / 2023 / Cilt: 13 - Sayı: 1

Stability Behaviors of Oil-in-Water Emulsion Systems Stabilized by Gum Arabic, Carboxymethyl Cellulose and Maltodextrin

Arap Zamkı, Karboksimetil Selüloz ve Maltodekstrin ile Stabilize Edilmiş Su İçinde Yağ Bazlı Emülsiyon Sistemlerinin Stabilite Davranışları

Bülent BAŞYİĞİT
Pages
341–351
Publication Date
2023-03-01
DOI
—
🏛️Bibliographic metadata and full text access for this article are provided via DergiPark.
DergiPark Record ↗
✨

AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Centrifugal precipitation rate, which is inversely proportional to stability, was found as 10.65, 16.15, and 23.55% in the samples containing gum Arabic, carboxymethyl cellulose and maltodextrin, respectively.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:In this study, gum Arabic, carboxymethyl cellulose and maltodextrin were used as emulsifiers in oil-in-water emulsion systems.
📊
Key Findings & Data:Special structures in the carbohydrates selected as emulsifiers were investigated by FTIR spectroscopy.
💡
Conclusion & Impact:Centrifugal precipitation rate, which is inversely proportional to stability, was found as 10.65, 16.15, and 23.55% in the samples containing gum Arabic, carboxymethyl cellulose and maltodextrin, respectively.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Arap zamkı · karboksimetil selüloz · maltodekstrin

Abstract

In this study, gum Arabic, carboxymethyl cellulose and maltodextrin were used as emulsifiers in oil-in-water emulsion systems. Special structures in the carbohydrates selected as emulsifiers were investigated by FTIR spectroscopy. The presence of gum Arabic in emulsions resulted in superior emulsion activity and emulsion stability. In the images obtained for the stability index, the oil droplets were easily separated from the emulsions in which maltodextrin was used as an emulsifier. However, no clear oil separation was observed in emulsions containing gum Arabic and carboxymethyl cellulose. The stability coefficient was higher in emulsions prepared using gum Arabic (0.80) compared to carboxymethyl cellulose (0.63) and maltodextrin (0.50) ones. Centrifugal precipitation rate, which is inversely proportional to stability, was found as 10.65, 16.15, and 23.55% in the samples containing gum Arabic, carboxymethyl cellulose and maltodextrin, respectively.

Özet

Bu çalışmada Arap zamkı, karboksimetil selüloz ve maltodekstrin su içinde yağ bazlı emülsiyon sistemlerinde emülgatör olarak kullanılmıştır. Emülgatör olarak seçilen karbonhidratlardaki özel yapılar FTIR spektroskopisi ile araştırılmıştır. Emülsiyonlarda Arap zamkının mevcudiyeti üstün emülsiyon aktivitesi ve emülsiyon stabilitesi ile sonuçlanmıştır. Stabilite indeks için elde edilen görüntülerde yağ damlacıklarının maltodekstrinin emülgatör olarak kullanıldığı emülsiyonlardan kolay bir şekilde ayrıldığı tespit edilmiştir. Ancak Arap zamkı ve karboksimetil selüloz içeren emülsiyonlarda net bir yağ ayrımı gözlemlenmemiştir. Stabilite katsayısı, Arap zamkı (0.80) kullanılarak hazırlanan emülsiyonlarda karboksimetil selüloz (0.63) ve maltodekstrin (0.50) ile hazırlanan örneklerden daha yüksek olduğu belirlenmiştir. Stabilite ile ters orantılı olan santrifüj çökme oranı Arap zamkını, karboksimetil selülozü ve maltodekstrini ihtiva eden örneklerde sırasıyla %10.65, 16.15 ve 23.55 bulunmuştur.

🔖

Cite This Article

BAŞYİĞİT, B. (2023). Stability Behaviors of Oil-in-Water Emulsion Systems Stabilized by Gum Arabic, Carboxymethyl Cellulose and Maltodextrin. Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi, Cilt: 13 - Sayı: 1, 341–351. https://ajindex.com/articles/886414

📄 Full Text PDF Viewer

📄

PDF görüntüleyici hazırlanıyor...

References (10)

  1. Aghajanzadeh, S., Ziaiifar, A.M. & Kashaninejad, M. (2017).
  2. Influence of Thermal Treatment, Homogenization and Xanthan Gum on Physicochemical Properties of Watermelon Juice: A Response Surface Approach. LWT-Food Science and Technology, 85, 66–74. https://doi.org/10.1016/j.lwt.2017.07.007
  3. Bai, L., Huan, S., Gu, J. & McClements, D. J. (2016). Fabrication of oil-in-water nanoemulsions by dual-channel microfluidization using natural emulsifiers: Saponins, phospholipids, proteins, and polysaccharides. Food Hydrocolloids, 61, 703–711. https://doi.org/10.1016/j.foodhyd.2016.06.035
  4. Bai, L., Huan, S., Li, Z. & McClements, D. J. (2017). Comparison of emulsifying properties of food-grade polysaccharides in oil-in-water emulsions: Gum Arabic, beet pectin, and corn fiber gum. Food Hydrocolloids, 66, 144–153. https://doi.org/10.1016/j.foodhyd.2016.12.019
  5. Bashir, M. & Haripriya, S. (2016). Assessment of Physical and Structural Characteristics of Almond Gum. International Journal of Biological Macromolecules, 93, 476–482. https://doi.org/10.1016/j.ijbiomac.2016.09.009
  6. Bouyer, E., Mekhloufi, G., Rosilio, V., Grossiord, JL. & Agnely, F. (2012). Proteins, polysaccharides, and their complexes used as stabilizers for emulsions: alternatives to synthetic surfactants in the pharmaceutical field? International Journal of Pharmaceutics, 436(1–2), 359–378. https://doi.org/10.1016/j.ijpharm.2012.06.052 Cserháti, T., Forgács, E. & Oros, G. (2002). Biological activity and environmental impact of anionic surfactants. Environment International, 28(5), 337–348. https://doi.org/10.1016/S0160-4120(02)00032-6
  7. Dammak, I., Sobral, P. J. D. A., Aquino, A., Neves, M. A. D. & Conte‐Junior, C. A. (2020). Nanoemulsions: Using Emulsifiers from Natural Sources Replacing Synthetic Ones—A Review. Comprehensive Reviews in Food Science and Food Safety, 19(5), 2721–2746. https://doi.org/10.1111/1541-4337.12606
  8. Dickinson, E. (2003). Hydrocolloids at Interfaces and the Influence on the Properties of Dispersed Systems. Food Hydrocolloids, 17(1), 25–39. https://doi.org/10.1016/S0268-005X(01)00120-5
  9. Kang, Y. R., Lee, Y. K., Kim, Y. J. & Chang, Y. H. (2019). Characterization and Storage Stability of Chlorophylls Microencapsulated in Different Combination of Gum Arabic and Maltodextrin. Food Chemistry, 272, 337–346. https://doi.org/10.1016/j.foodchem.2018.08.063
  10. Kim, W., Wang, Y. & Selomulya, C. (2020). Dairy and Plant Proteins as Natural Food Emulsifiers. Trends in Food Science & Technology, 105, 261–272. http