Synergistic effects of polyglycerol ester of polyricinoleic acid and sodium caseinate on the stabilisation of water–oil–water emulsions |
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| Affiliation: | 1. Riddet Centre, Massey University, Private Bag 11, Palmerston North 222, New Zealand;2. Institute of Food, Nutrition and Human Health, Massey University, Palmerston North, New Zealand;1. Universidade Federal do Paraná (UFPR), Programa de Pós-Graduação em Ciências Farmacêuticas, Av. Lothário Meissner, 632, Jardim Botânico, Curitiba, Paraná, Brazil;2. Universidade Federal do Paraná (UFPR), Departamento de Farmácia, Av. Lothário Meissner, 632, Jardim Botânico, Curitiba, Paraná, Brazil;3. Universidade Estadual do Centro Oeste (Unicentro), Av. Élio Antônio Dalla Vecchia, 838, Vila Carli, Guarapuava, Paraná, Brazil;4. Hospital Santa Casa de Misericórdia de Ponta Grossa, Rua Dr. Francisco Búrzio, 774 – Centro, Ponta Grossa, Paraná, Brazil;1. Dpto. Ciencia y Tecnología de los Alimentos, Facultad Tecnológica, Universidad de Santiago de Chile, Santiago, Chile;2. Dpto. Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Casilla 133, Santiago, Chile;3. Institute of Food Science, Technology, and Nutrition (ICTAN-CSIC), Jose Antonio Novais, 10, 28040 Madrid, Spain;1. College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China;2. National Research Center of Soybean Engineering and Technology, Harbin 150030, China;1. Physics and Physical Chemistry of Foods, Wageningen University, P.O. Box 17, 6700 AA Wageningen, The Netherlands;2. Division of Human Nutrition, Wageningen University, P.O. Box 8129, 6700 EV Wageningen, The Netherlands;3. Institute of Process Engineering in Life Science, Section 1: Food Process Engineering, Karlsruhe Institute of Technology, 76131 Karlsruhe, Germany |
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| Abstract: | The inherent thermodynamic instability of water–oil–water (W/O/W) emulsions has restrictions for their application in food systems. The objective of this study was to develop a food grade W/O/W emulsions with high yield and stability using minimal concentrations of surfactants. Emulsions were prepared using soybean oil, polyglycerol ester of polyricinoleic acid (PGPR) alone or in combination with sodium caseinate (NaCN) as emulsifier(s) for primary water-in-oil (W/O) emulsions and NaCN as the sole emulsifier for secondary W/O/W emulsions. Increasing the concentration of PGPR (0.5–8%w/v) had no effect on the droplet sizes of the resulting W/O/W emulsions. However, significant increases in droplet sizes of W/O/W emulsions were observed when the concentration of NaCN in external phase was reduced from 0.5 to 0.03% (w/v) (p<0.05). Percentage yields of emulsions (using a water-soluble dye) improved when PGPR concentration in the inner phase was increased from 0.5 to 8% (w/v). A stable W/O/W emulsion with a yield >90% could be prepared with 4% (w/v) PGPR alone as primary hydrophobic emulsifier and 0.5% (w/v) NaCN as external hydrophilic emulsifier. The concentration of PGPR in the inner phase could be reduced to 2% (w/v) without affecting the yield and stability of the W/O/W emulsion by partially replacing PGPR with 0.5% (w/v) NaCN, which was added to the aqueous phase of the primary W/O emulsion. The results indicate that a possible synergistic effect may exist between PGPR and NaCN, thus allowing formulation of double emulsions with reduced surfactant concentration. |
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