Fabrication of palm carotene-based emulsion stabilized by rice protein isolate-flaxseed gum complex
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Hew Weng Choy
Abstract
The aim of this study was to develop a stable palm carotene-based emulsion using the rice protein isolate-flaxseed gum complex (RPI-FG) with different ratios (3:1, 5:1, 7:1, 9:1, 11:1). RPI achieved highest solubility at pH 12. Meanwhile, RPI-FG complex shows low turbidity value from pH 6 to 12 for all ratios. Emulsion with ratio 7:1 exhibited 33 % droplet size increment throughout 7 days storage and evenly distributed based on the microstructure images. For creaming index (CI), all emulsion shows 0 % separation on day zero except emulsion with ratio 11:1 (1.90 %) and lowest CI on day 7 was 9.05 % in ratio 3:1. Furthermore, emulsion activity index and emulsion stability index of the emulsions decreased significantly with the reduced of FG in the formulation. These results suggested that carotene-based emulsion fabricated using RPI-FG complex with ratio of 7:1 exhibited the highest emulsion stability and could be further applied in aqueous food systems.
Funding source: Ministry of Higher Education, Malaysia
Award Identifier / Grant number: FRGS/1/2020/WAB04/UPM/01/4
Acknowledgments
We would like to express our gratitude to Anhui Shunxin Shengyuan Biological Food Co. Ltd, Qingdao Dehui Halobios Science and Technology Co Ltd, and ExcelVite Sdn. Bhd for kindly providing the rice protein isolate, flaxseed gum and natural palm-based carotene concentrate used in this research.
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Research ethics: Not applicable.
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Informed consent: Not applicable.
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Author contributions: The authors have accepted responsibility for the entire content of this manuscript and approved its submission.
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Competing interests: The authors state no conflict of interest.
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Research funding: The work was supported by the Fundamental Research Grant Scheme (FRGS/1/2020/WAB04/UPM/01/4) from the Ministry of Higher Education, Malaysia.
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Data availability: Not applicable.
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Artikel in diesem Heft
- Frontmatter
- Critical Review
- Preparation of solution blow spinning nanofibers and its application in the food field: a review
- Articles
- Structural identification, stability and combination mechanism of calcium-chelating wheat gluten peptides
- Increased reactive carboxyl and free alfa-amino groups from fish type I collagen peptides by Alcalase® hydrolysis exhibit higher antibacterial and antioxidant activities
- Comparative study on enzyme activity, microstructure, drying kinetics, and physicochemical properties of apple slices affected by microwave and steam blanching
- Acerola byproducts microencapsulated by spray and freeze-drying: the effect of carrier agent and drying method on the production of bioactive powder
- Study of the textural properties of non-ionic resins and their influence on polyphenol adsorption and desorption
- Fabrication of palm carotene-based emulsion stabilized by rice protein isolate-flaxseed gum complex
- Physicochemical properties, the digestible and resistant starch content of chestnut flour with different particle sizes
Artikel in diesem Heft
- Frontmatter
- Critical Review
- Preparation of solution blow spinning nanofibers and its application in the food field: a review
- Articles
- Structural identification, stability and combination mechanism of calcium-chelating wheat gluten peptides
- Increased reactive carboxyl and free alfa-amino groups from fish type I collagen peptides by Alcalase® hydrolysis exhibit higher antibacterial and antioxidant activities
- Comparative study on enzyme activity, microstructure, drying kinetics, and physicochemical properties of apple slices affected by microwave and steam blanching
- Acerola byproducts microencapsulated by spray and freeze-drying: the effect of carrier agent and drying method on the production of bioactive powder
- Study of the textural properties of non-ionic resins and their influence on polyphenol adsorption and desorption
- Fabrication of palm carotene-based emulsion stabilized by rice protein isolate-flaxseed gum complex
- Physicochemical properties, the digestible and resistant starch content of chestnut flour with different particle sizes
