Oil-in-water emulsions stabilized by sodium alginate microgels
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Yuehan Wu
,
Meng Hu
,
Longquan Xu
Abstract
In this research, sodium alginate (ALG) microgels were prepared with different ALG concentrations, and physicochemical and emulsifying profiles of these hydrophilic microgels were comparatively analyzed. Results showed that these microgels possessed different size, hardness, and surface charge. All these microgels could stabilize an oil-in-water emulsion through the Mickering mechanisms, and smaller microgels had better emulsifying capacity. The surface hydrophobicity and interfacial tension of the microgels had no exact effects on their emulsifying behaviors. Compared with the harder microgels (prepared with high ALG concentration, e. g. 4 mg/mL), the emulsifying capacities of the softer ones (prepared with low ALG concentration, e.g. 1 mg/mL) were more sensitive to the high salt concentration (200 mM NaCl) but stable under acidic environment (pH 2.0). Our research would afford a new strategy for the manufacture and application of the novel polysaccharide-based emulsifiers.
Funding source: China Tobacco Guizhou Industrial 10.13039/501100008921
Award Identifier / Grant number: GZZY/KJ/JS/2017BY009-1
Funding source: National Natural Science Foundation of China 10.13039/501100001809
Award Identifier / Grant number: 31972033
Funding source: Projects from Hubei Provincial Department of Science and Technology
Award Identifier / Grant number: 2017CFB600
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Author contributions: All the authors have accepted responsibility for the entire content of this submitted manuscript and approved submission.
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Research funding: The research was supported by the National Natural Science Foundation of China (Grants 31972033), Projects from Hubei Provincial Department of Science and Technology (2017CFB600), and China Tobacco Guizhou Industrial Co., Ltd. (GZZY/KJ/JS/2017BY009-1).
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Conflict of interest statement: The authors declare no conflicts of interest regarding this article.
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Artikel in diesem Heft
- Frontmatter
- Articles
- Electrolysis soy protein isolate-based oleogels prepared with an emulsion-templated approach
- A novel micro-spiral pneumatic selection system for the separation of fresh tea leaves
- Impact of high-intensity ultrasound on the physicochemical and functional properties of a protein isolate from passion fruit (Passiflora edulis) seeds
- The effect of raw dehydrated potato flour on the rheological properties of dough and nutritional quality of chiffon cakes
- Oil-in-water emulsions stabilized by sodium alginate microgels
- Influence of ultrasonic waves and conventional extraction methods on phenolic compound yield and phytochemical composition from Punica granatum L. peel
- Analysis on the effect of polyetherimide on energy distribution of radio frequency heating of viscous sauce
Artikel in diesem Heft
- Frontmatter
- Articles
- Electrolysis soy protein isolate-based oleogels prepared with an emulsion-templated approach
- A novel micro-spiral pneumatic selection system for the separation of fresh tea leaves
- Impact of high-intensity ultrasound on the physicochemical and functional properties of a protein isolate from passion fruit (Passiflora edulis) seeds
- The effect of raw dehydrated potato flour on the rheological properties of dough and nutritional quality of chiffon cakes
- Oil-in-water emulsions stabilized by sodium alginate microgels
- Influence of ultrasonic waves and conventional extraction methods on phenolic compound yield and phytochemical composition from Punica granatum L. peel
- Analysis on the effect of polyetherimide on energy distribution of radio frequency heating of viscous sauce
