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

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.

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Abbreviations

DE:

Dextrose equivalent (dimensionless)

DS:

Degree of substitution (dimensionless)

DE16_P:

Maltodextrin DE16 palmitate

DE9_P:

Maltodextrin DE9 palmitate

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Acknowledgements

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

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Correspondence to Sunsanee Udomrati.

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Udomrati, S., Cheetangdee, N., Gohtani, S. et al. Emulsion stabilization mechanism of combination of esterified maltodextrin and Tween 80 in oil-in-water emulsions. Food Sci Biotechnol 29, 387–392 (2020). https://doi.org/10.1007/s10068-019-00681-x

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Keywords

  • Amphiphilic oligosaccharide
  • Emulsion stabilization mechanism
  • Esterification
  • Fatty acid
  • Maltodextrin
  • Tween 80