Zein-stabilized emulsions by ethanol addition; stability and microstructure
Research output: Contribution to journal › Journal article › Research › peer-review
Standard
Zein-stabilized emulsions by ethanol addition; stability and microstructure. / Keshanidokht, Shaghayegh; Via, Matias Alejandro; Falco, Cigdem Yucel; Clausen, Mathias Porsmose; Risbo, Jens.
In: Food Hydrocolloids, Vol. 133, 107973, 2022.Research output: Contribution to journal › Journal article › Research › peer-review
Harvard
APA
Vancouver
Author
Bibtex
}
RIS
TY - JOUR
T1 - Zein-stabilized emulsions by ethanol addition; stability and microstructure
AU - Keshanidokht, Shaghayegh
AU - Via, Matias Alejandro
AU - Falco, Cigdem Yucel
AU - Clausen, Mathias Porsmose
AU - Risbo, Jens
N1 - Publisher Copyright: © 2022 The Authors
PY - 2022
Y1 - 2022
N2 - The aim of this research was to introduce a novel method to use zein protein and stabilize an ethanol-based emulsion. To study the effect of ethanol in the continuous phase of the emulsion on the stability and microstructure of the emulsions, ethanol content was tuned in the range of 50–90 %v/v. Also, the effect of zein concentration on the stability of ethanol-based emulsions was examined. The microstructure and mean droplet size of emulsions were measured using static light scattering (SLS), with Coherent Anti-Stokes Raman Scattering (CARS) Microscopy combined with image processing. The results showed that the effect of ethanol concentration on the interfacial tension and zein solubility plays a substantial role in the formation, stability, and microstructure of emulsions. The data indicated that 70 %v/v ethanol content resulted in the lowest interfacial tension between oil and ethanol-water mixture in the presence of 10 %w/v zein. Therefore, the minimum mean droplet size was achieved at 70 %v/v ethanol equal to around 10 μm. Furthermore, increasing zein concentration decreased oil droplet mean size and enhanced the emulsion stability against Ostwald ripening.
AB - The aim of this research was to introduce a novel method to use zein protein and stabilize an ethanol-based emulsion. To study the effect of ethanol in the continuous phase of the emulsion on the stability and microstructure of the emulsions, ethanol content was tuned in the range of 50–90 %v/v. Also, the effect of zein concentration on the stability of ethanol-based emulsions was examined. The microstructure and mean droplet size of emulsions were measured using static light scattering (SLS), with Coherent Anti-Stokes Raman Scattering (CARS) Microscopy combined with image processing. The results showed that the effect of ethanol concentration on the interfacial tension and zein solubility plays a substantial role in the formation, stability, and microstructure of emulsions. The data indicated that 70 %v/v ethanol content resulted in the lowest interfacial tension between oil and ethanol-water mixture in the presence of 10 %w/v zein. Therefore, the minimum mean droplet size was achieved at 70 %v/v ethanol equal to around 10 μm. Furthermore, increasing zein concentration decreased oil droplet mean size and enhanced the emulsion stability against Ostwald ripening.
KW - CARS Microscopy
KW - Emulsion stability
KW - Ethanol-based emulsion
KW - Image analysis
KW - Plant-based protein
KW - Zein protein
U2 - 10.1016/j.foodhyd.2022.107973
DO - 10.1016/j.foodhyd.2022.107973
M3 - Journal article
AN - SCOPUS:85134523017
VL - 133
JO - Food Hydrocolloids
JF - Food Hydrocolloids
SN - 0268-005X
M1 - 107973
ER -
ID: 315764054