Formulation and characterization of oil-in-water emulsions stabilized by gelatinized kudzu starch

被引：17
|
作者：
Zhao, Yiguo [1 ]
Khalid, Nauman [2 ]
Shu, Gaofeng [1 ]
Neves, Marcos A. [1 ,3 ,4 ]
Kobayashi, Isao [3 ,4 ]
Nakajima, Mitsutoshi [1 ,3 ,4 ]
机构：
[1] Univ Tsukuba, Fac Life & Environm Sci, 1-1-1 Tennoudai, Tsukuba, Ibaraki 3058572, Japan
[2] Univ Management & Technol, Sch Food & Agr Sci, Lahore, Pakistan
[3] Univ Tsukuba, Alliance Res North Africa, 1-1-1 Tennoudai, Tsukuba, Ibaraki 3058572, Japan
[4] NARO, Food Res Inst, 2-1-12 Kannondai, Tsukuba, Ibaraki 3058642, Japan
来源：
INTERNATIONAL JOURNAL OF FOOD PROPERTIES | 2017年 / 20卷
关键词：
Kudzu starch; Gelatinization; Viscosity; Emulsion; Physical stability; homogenization; PHYSICOCHEMICAL PROPERTIES; PICKERING EMULSIONS; INSIGHTS;
D O I：
10.1080/10942912.2017.1347675
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The effect of gelatinized kudzu starch on the formulation and stability of oil-in-water (O/W) emulsions was investigated. The effects of gelatinization conditions (75-95 degrees C, 5-30 min) on the interfacial tension of O/W emulsions were observed. The selected conditions included gelatinization time of 20 min and temperature of 90 degrees C. The second part of this study investigated the effect of homogenization methods on the stability of O/W emulsions. The effects of oil types (soybean oil, medium-chain triglycerides (MCTs), and limonene), oil weight fractions (5-30% (w/w)), and kudzu starch concentrations (0-5% (w/w)) were also investigated. The results indicated that rotor-stator homogenization in combination with high-pressure homogenization was suitable for the formulation of O/W emulsions. O/W emulsions containing 10% (w/w) soybean oil could be stabilized by 3% (w/w) gelatinized kudzu starch and may be used in future emulsified products.
引用
收藏
页码：1329 / 1341
页数：13
相关论文
共 50 条
  • [1] Formulation and Characterization of Soybean Oil-in-Water Emulsions Stabilized Using Gelatinized Starch Dispersions from Plant Sources
    Singh, Ankita
    Umeda, Takumi
    Kobayashi, Isao
    [J]. MOLECULES, 2024, 29 (09):
  • [2] Preparation and characterization of canola oil-in-water Pickering emulsions stabilized by barley starch nanocrystals
    Lopez-Hernandez, Raul E.
    Garcia-Solis, Sandra E.
    Monroy-Rodriguez, Ilse
    Cornejo-Mazon, Maribel
    Calderon-Dominguez, Georgina
    Alamilla-Beltran, Liliana
    Hernandez-Sanchez, Humberto
    Gutierrez-Lopez, Gustavo F.
    [J]. JOURNAL OF FOOD ENGINEERING, 2022, 326
  • [3] Systematic characterization of oil-in-water emulsions for formulation design
    Roland, I
    Piel, G
    Delattre, L
    Evrard, B
    [J]. INTERNATIONAL JOURNAL OF PHARMACEUTICS, 2003, 263 (1-2) : 85 - 94
  • [4] Formulation, characterization and treatment of metalworking oil-in-water emulsions
    J. M. Benito
    A. Cambiella
    A. Lobo
    G. Gutiérrez
    J. Coca
    C. Pazos
    [J]. Clean Technologies and Environmental Policy, 2010, 12 : 31 - 41
  • [5] Formulation, characterization and treatment of metalworking oil-in-water emulsions
    Benito, J. M.
    Cambiella, A.
    Lobo, A.
    Gutierrez, G.
    Coca, J.
    Pazos, C.
    [J]. CLEAN TECHNOLOGIES AND ENVIRONMENTAL POLICY, 2010, 12 (01) : 31 - 41
  • [6] Physicochemical characteristics and stability of oil-in-water emulsions stabilized by OSA starch
    Dokic, Ljubica
    Krstonosic, Veljko
    Nikolic, Ivana
    [J]. FOOD HYDROCOLLOIDS, 2012, 29 (01) : 185 - 192
  • [7] Characterization of oil-in-water pickering emulsions stabilized by β-cyclodextrin systems
    Piot, Sophie
    Mentink, Leon
    Pense-Lheritier, Anne-Marie
    [J]. JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY, 2023, 44 (07) : 1248 - 1257
  • [8] Formulation and characterization of O/W emulsions stabilized using octenyl succinic anhydride modified kudzu starch
    Zhao, Yiguo
    Khalid, Nauman
    Shu, Gaofeng
    Neves, Marcos A.
    Kobayashi, Isao
    Nakajima, Mitsutoshi
    [J]. CARBOHYDRATE POLYMERS, 2017, 176 : 91 - 98
  • [9] Formulation and characterization of esterified xylo-oligosaccharides-stabilized oil-in-water emulsions using microchannel emulsification
    Udomrati, Sunsanee
    Khalid, Nauman
    Gohtani, Shoichi
    Nakajima, Mitsutoshi
    Uemura, Kunihiko
    Kobayashi, Isao
    [J]. COLLOIDS AND SURFACES B-BIOINTERFACES, 2016, 148 : 333 - 342
  • [10] CHARACTERIZATION OF INTERMOLECULAR FORCES IN CONCENTRATED PROTEIN STABILIZED OIL-IN-WATER EMULSIONS
    NARSIMHAN, G
    [J]. ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 1992, 203 : 46 - AGFD
12345