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Emulsion stabilization mechanism of combination of esterified maltodextrin and Tween 80 in oil-in-water emulsions

  • Sunsanee UdomratiEmail author
  • Nopparat Cheetangdee
  • Shoichi Gohtani
  • Vipa Surojanametakul
  • Supakchon Klongdee
Article
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Abstract

Esterified maltodextrins (EMs) were prepared using enzyme-catalyzed reaction of maltodextrin (DE of 16 and 9) and palmitic acid. The emulsion stabilization mechanism was investigated of a combination of Tween 80 and EM in oil-in-water emulsion to determine interfacial tension, ζ-potential, non-adsorbed Tween 80 in centrifuged-serum of emulsion, and fluoresced microstructure. The interfacial tension and non-adsorbed Tween 80 content of combination of Tween 80 and EM-stabilized oil-in-water emulsions were closed to those of sole Tween 80-stabilized emulsion. The ζ-potential of sole Tween 80-stabilzed emulsion had a small positive charge but ζ-potential changed to small negative charge as EM was added into Tween 80-stabilzed emulsion. Fluorescence microstructure confirmed that EM was adsorbed on oil droplet surface, stabilized by Tween 80. The mechanism of emulsion stabilization may conclude that Tween 80 was mainly adsorbed at oil surface and EM may interact with Tween 80 to form a double stabilization layer without competitive replacement.

Keywords

Amphiphilic oligosaccharide Emulsion stabilization mechanism Esterification Fatty acid Maltodextrin Tween 80 

Abbreviations

DE

Dextrose equivalent (dimensionless)

DS

Degree of substitution (dimensionless)

DE16_P

Maltodextrin DE16 palmitate

DE9_P

Maltodextrin DE9 palmitate

Notes

Acknowledgements

This research was supported by the Kasetsart University Research and Development Institute (KURDI) (107.59).

Compliance with ethical standards

Conflict of interest

The authors declare no conflict of interest.

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Copyright information

© The Korean Society of Food Science and Technology 2019

Authors and Affiliations

  1. 1.Department of Food Chemistry and Physics, Institute of Food Research and Product DevelopmentKasetsart UniversityChatuchak, BangkokThailand
  2. 2.Department of Agro-Industry, Faculty of Product DevelopmentKasetsart UniversityChatuchak, BangkokThailand
  3. 3.Department of Applied Biological Science, Faculty of AgricultureKagawa UniversityMikiJapan
  4. 4.Department of Food Processing and Preservation, Institute of Food Research and Product DevelopmentKasetsart UniversityChatuchak, BangkokThailand

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