Effect of polysaccharide emulsifiers on the fabrication of monodisperse oil-in-water emulsions using the microchannel emulsification method
The microchannel emulsification method was used to prepare monodisperse soybean oil-in-water emulsions, with polysaccharides as the sole emulsifier. The effects of different types (sodium alginate, carboxymethyl cellulose, pectin, gum arabic) and concentrations (0.1, 0.5, 1.0%) of polysaccharide on...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2018
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| Online Access: | http://psasir.upm.edu.my/id/eprint/72438/ http://psasir.upm.edu.my/id/eprint/72438/1/Effect%20of%20polysaccharide%20emulsifiers%20on%20the%20fabrication%20of%20monodisperse%20oil-in-water%20emulsions%20using%20the%20microchannel%20emulsification%20method.pdf |
| _version_ | 1848857118891835392 |
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| author | Tan, Tai Boon Nakajima, Mitsutoshi Tan, Chin Ping |
| author_facet | Tan, Tai Boon Nakajima, Mitsutoshi Tan, Chin Ping |
| author_sort | Tan, Tai Boon |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | The microchannel emulsification method was used to prepare monodisperse soybean oil-in-water emulsions, with polysaccharides as the sole emulsifier. The effects of different types (sodium alginate, carboxymethyl cellulose, pectin, gum arabic) and concentrations (0.1, 0.5, 1.0%) of polysaccharide on the droplet size, droplet size distribution and stability of the emulsions were investigated. The droplet diameters of the resulting emulsions were in the range of 35 ± 2 to 47 ± 3 μm, with coefficient of variations (CV) of below 6.6%. Generally, the droplet size increased as the concentration of the polysaccharides increased. The stability of emulsions prepared using 0.5% of sodium alginate, carboxymethyl cellulose and gum arabic was also evaluated in situ. Sodium alginate- and gum arabic-stabilized emulsions were stable for at least 6 h. |
| first_indexed | 2025-11-15T11:52:28Z |
| format | Article |
| id | upm-72438 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T11:52:28Z |
| publishDate | 2018 |
| publisher | Elsevier |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-724382020-06-10T06:54:58Z http://psasir.upm.edu.my/id/eprint/72438/ Effect of polysaccharide emulsifiers on the fabrication of monodisperse oil-in-water emulsions using the microchannel emulsification method Tan, Tai Boon Nakajima, Mitsutoshi Tan, Chin Ping The microchannel emulsification method was used to prepare monodisperse soybean oil-in-water emulsions, with polysaccharides as the sole emulsifier. The effects of different types (sodium alginate, carboxymethyl cellulose, pectin, gum arabic) and concentrations (0.1, 0.5, 1.0%) of polysaccharide on the droplet size, droplet size distribution and stability of the emulsions were investigated. The droplet diameters of the resulting emulsions were in the range of 35 ± 2 to 47 ± 3 μm, with coefficient of variations (CV) of below 6.6%. Generally, the droplet size increased as the concentration of the polysaccharides increased. The stability of emulsions prepared using 0.5% of sodium alginate, carboxymethyl cellulose and gum arabic was also evaluated in situ. Sodium alginate- and gum arabic-stabilized emulsions were stable for at least 6 h. Elsevier 2018-12 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/72438/1/Effect%20of%20polysaccharide%20emulsifiers%20on%20the%20fabrication%20of%20monodisperse%20oil-in-water%20emulsions%20using%20the%20microchannel%20emulsification%20method.pdf Tan, Tai Boon and Nakajima, Mitsutoshi and Tan, Chin Ping (2018) Effect of polysaccharide emulsifiers on the fabrication of monodisperse oil-in-water emulsions using the microchannel emulsification method. Journal of Food Engineering, 238. 188 - 194. ISSN 0260-8774 https://www.sciencedirect.com/science/article/abs/pii/S0260877418302760 10.1016/j.jfoodeng.2018.06.026 |
| spellingShingle | Tan, Tai Boon Nakajima, Mitsutoshi Tan, Chin Ping Effect of polysaccharide emulsifiers on the fabrication of monodisperse oil-in-water emulsions using the microchannel emulsification method |
| title | Effect of polysaccharide emulsifiers on the fabrication of monodisperse oil-in-water emulsions using the microchannel emulsification method |
| title_full | Effect of polysaccharide emulsifiers on the fabrication of monodisperse oil-in-water emulsions using the microchannel emulsification method |
| title_fullStr | Effect of polysaccharide emulsifiers on the fabrication of monodisperse oil-in-water emulsions using the microchannel emulsification method |
| title_full_unstemmed | Effect of polysaccharide emulsifiers on the fabrication of monodisperse oil-in-water emulsions using the microchannel emulsification method |
| title_short | Effect of polysaccharide emulsifiers on the fabrication of monodisperse oil-in-water emulsions using the microchannel emulsification method |
| title_sort | effect of polysaccharide emulsifiers on the fabrication of monodisperse oil-in-water emulsions using the microchannel emulsification method |
| url | http://psasir.upm.edu.my/id/eprint/72438/ http://psasir.upm.edu.my/id/eprint/72438/ http://psasir.upm.edu.my/id/eprint/72438/ http://psasir.upm.edu.my/id/eprint/72438/1/Effect%20of%20polysaccharide%20emulsifiers%20on%20the%20fabrication%20of%20monodisperse%20oil-in-water%20emulsions%20using%20the%20microchannel%20emulsification%20method.pdf |