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Enhancing the Mickering emulsifying capacity of agarose microgels by complexation with microamounts of sorbitan monolaurate (Tween-20).
- Source :
- International Journal of Food Engineering; Jun2024, Vol. 20 Issue 6, p439-449, 11p
- Publication Year :
- 2024
-
Abstract
- Using non-amphiphilic polysaccharide to stabilize oil-in-water emulsions is still a challenge in food industry. Polysaccharide microgels showed emulsifying capacity, however, the stability of the formed emulsions is far from the requirements of the food industry. In this work, agarose microgel/Tween-20 suspensions were prepared and further employed in oil-in-water emulsion stabilization. Focuses were taken on the impact of Tween-20 on the emulsifying properties of agarose microgels. Results suggested that Tween-20 could complex with agarose microgels, and microamounts of Tween-20 (0.02 wt%) could apparently improve the emulsifying performance of microgels. Dynamic interfacial pressure and interfacial adsorption of microgels indicated that appropriate amount of Tween-20 (≤0.04 wt%) could benefit the interfacial adsorption of agarose microgels, while excessive Tween-20 (≥0.08 wt%) could compete with agarose microgels for adsorption sites on oil/water interface. Results of this work supporting that surfactant complexing could be a promising solution to prepare polysaccharides based Mickering emulsions. [ABSTRACT FROM AUTHOR]
- Subjects :
- MICROGELS
AGAROSE
POLYSACCHARIDES
DYNAMIC pressure
FOOD emulsions
EMULSIONS
Subjects
Details
- Language :
- English
- ISSN :
- 15563758
- Volume :
- 20
- Issue :
- 6
- Database :
- Complementary Index
- Journal :
- International Journal of Food Engineering
- Publication Type :
- Academic Journal
- Accession number :
- 178044837
- Full Text :
- https://doi.org/10.1515/ijfe-2024-0075