1 research outputs found
Potential of L-fucose isolated from Brown Seaweeds as Promising Natural Emulsifier compare to Carboxymethyl Cellulose (CMC)
L-fucose has been understood as sulfated polysaccharides and it could be extracted
and fractionated from brown algae. These polysaccharides contains carbohydrate, sulfate, and
protein that may be used as emulsifier. This research was aimed to study the emulsification
properties of L-fucose through the determination of total dissolved solids (TDS), color CIE
L*a*b* and stability of oil-in-water emulsion. As much as 0.5% of high concentrated L-fucose
and 0.5% of carboxymethyl cellulose (CMC) were used as emulsifier in a 10% (v/v) oil-in-water
(O/W) emulsion. The emulsifier was added to O/W emulsions and then heated at 72°C. Result
of stability emulsion and TDS showed that L-fucose was comparable to the CMC but remarkable
changed the color of O/W emulsion. Heating process significantly reduced the stability O/W
emulsion when L-fucose was applied. As conclusion, L-fucose might be used as natural
emulsifier in O/W emulsion but in the low heat treatment of food processing. This study may
provide valuable information for utilizing natural emulsifier from abundant resources from
nature