Fabrication of palm carotene-based emulsion stabilized by rice protein isolate-flaxseed gum complex
The aim of this study was to develop a stable palm carotene-based emulsion using the rice protein isolate-flaxseed gum complex (RPI-FG) with different ratios (3:1, 5:1, 7:1, 9:1, 11:1). RPI achieved highest solubility at pH 12. Meanwhile, RPI-FG complex shows low turbidity value from pH 6 to 12 for...
| Main Authors: | , , , , , , |
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| Format: | Article |
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Walter de Gruyter GmbH
2024
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| Online Access: | http://psasir.upm.edu.my/id/eprint/117532/ |
| _version_ | 1848867274158505984 |
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| author | Choy, Hew Weng Teow, Shuh Jun Khor, Yih Phing Tan, Tai Boon Gholivand, Somayeh Mat Yusoff, Masni Tan, Chin Ping |
| author_facet | Choy, Hew Weng Teow, Shuh Jun Khor, Yih Phing Tan, Tai Boon Gholivand, Somayeh Mat Yusoff, Masni Tan, Chin Ping |
| author_sort | Choy, Hew Weng |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | The aim of this study was to develop a stable palm carotene-based emulsion using the rice protein isolate-flaxseed gum complex (RPI-FG) with different ratios (3:1, 5:1, 7:1, 9:1, 11:1). RPI achieved highest solubility at pH 12. Meanwhile, RPI-FG complex shows low turbidity value from pH 6 to 12 for all ratios. Emulsion with ratio 7:1 exhibited 33% droplet size increment throughout 7 days storage and evenly distributed based on the microstructure images. For creaming index (CI), all emulsion shows 0% separation on day zero except emulsion with ratio 11:1 (1.90%) and lowest CI on day 7 was 9.05% in ratio 3:1. Furthermore, emulsion activity index and emulsion stability index of the emulsions decreased significantly with the reduced of FG in the formulation. These results suggested that carotene-based emulsion fabricated using RPI-FG complex with ratio of 7:1 exhibited the highest emulsion stability and could be further applied in aqueous food systems. |
| first_indexed | 2025-11-15T14:33:53Z |
| format | Article |
| id | upm-117532 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-15T14:33:53Z |
| publishDate | 2024 |
| publisher | Walter de Gruyter GmbH |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1175322025-05-29T02:35:13Z http://psasir.upm.edu.my/id/eprint/117532/ Fabrication of palm carotene-based emulsion stabilized by rice protein isolate-flaxseed gum complex Choy, Hew Weng Teow, Shuh Jun Khor, Yih Phing Tan, Tai Boon Gholivand, Somayeh Mat Yusoff, Masni Tan, Chin Ping The aim of this study was to develop a stable palm carotene-based emulsion using the rice protein isolate-flaxseed gum complex (RPI-FG) with different ratios (3:1, 5:1, 7:1, 9:1, 11:1). RPI achieved highest solubility at pH 12. Meanwhile, RPI-FG complex shows low turbidity value from pH 6 to 12 for all ratios. Emulsion with ratio 7:1 exhibited 33% droplet size increment throughout 7 days storage and evenly distributed based on the microstructure images. For creaming index (CI), all emulsion shows 0% separation on day zero except emulsion with ratio 11:1 (1.90%) and lowest CI on day 7 was 9.05% in ratio 3:1. Furthermore, emulsion activity index and emulsion stability index of the emulsions decreased significantly with the reduced of FG in the formulation. These results suggested that carotene-based emulsion fabricated using RPI-FG complex with ratio of 7:1 exhibited the highest emulsion stability and could be further applied in aqueous food systems. Walter de Gruyter GmbH 2024 Article PeerReviewed Choy, Hew Weng and Teow, Shuh Jun and Khor, Yih Phing and Tan, Tai Boon and Gholivand, Somayeh and Mat Yusoff, Masni and Tan, Chin Ping (2024) Fabrication of palm carotene-based emulsion stabilized by rice protein isolate-flaxseed gum complex. International Journal of Food Engineering, 20 (5). pp. 365-375. ISSN 1556-3758 https://www.degruyterbrill.com:443/document/doi/10.1515/ijfe-2023-0295/html 10.1515/ijfe-2023-0295 |
| spellingShingle | Choy, Hew Weng Teow, Shuh Jun Khor, Yih Phing Tan, Tai Boon Gholivand, Somayeh Mat Yusoff, Masni Tan, Chin Ping Fabrication of palm carotene-based emulsion stabilized by rice protein isolate-flaxseed gum complex |
| title | Fabrication of palm carotene-based emulsion stabilized by rice protein isolate-flaxseed gum complex |
| title_full | Fabrication of palm carotene-based emulsion stabilized by rice protein isolate-flaxseed gum complex |
| title_fullStr | Fabrication of palm carotene-based emulsion stabilized by rice protein isolate-flaxseed gum complex |
| title_full_unstemmed | Fabrication of palm carotene-based emulsion stabilized by rice protein isolate-flaxseed gum complex |
| title_short | Fabrication of palm carotene-based emulsion stabilized by rice protein isolate-flaxseed gum complex |
| title_sort | fabrication of palm carotene-based emulsion stabilized by rice protein isolate-flaxseed gum complex |
| url | http://psasir.upm.edu.my/id/eprint/117532/ http://psasir.upm.edu.my/id/eprint/117532/ http://psasir.upm.edu.my/id/eprint/117532/ |