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Stabilization of Multilayer Emulsion as Influenced by Sweet Potato Pectin Concentration, pH and Salt

By N H Hamidon, D N A Zaidel and H A El-Enshasy


775-781This study aimed to investigate the effect of sweet potato pectin concentration, pH and salt on the stability of whey protein isolate (WPI)-stabilized oil-in-water emulsion. Primary emulsion stabilized by WPI was produced by homogenization using Microfluidizer. Sweet potato pectin was added to the primary emulsion at different concentrations (0 – 1.2 wt %) to produce multilayer emulsion. Particle size, zeta-potential and creaming index of the multilayer emulsion was analysed at different pectin concentrations (0 – 1.2 wt %), pH (3 – 7) and salt concentrations (0 – 400 mM). Decreasing of zeta-potential (+2.38 to –14.8 mV) showed the adsorption of pectin layer around the emulsion droplets. Creaming index was the lowest (3.64%) at the highest pectin concentration (1.2 wt%) which showed great stability against creaming. Multilayer emulsion showed better stability at high pectin concentration and has better stability at a wider range of salt concentration compared to primary emulsion. Pectin addition largely improved the stability of emulsion especially at pH 4 and 5. Multilayer emulsion prepared using sweet potato pectin can be utilized to produce food emulsion with good stability against environmental stresses (pH and salt content)

Topics: Emulsion, Whey protein isolate, Pectin, Particle size, Zeta-potential
Publisher: NISCAIR-CSIR, India
Year: 2019
OAI identifier: oai:localhost:123456789/51190
Provided by: NOPR

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