Engineering interfacial properties by anionic surfactant-chitosan complexes to improve stability of oil-in-water emulsions

Engineering interfacial properties by anionic surfactant-chitosan complexes to improve stability of oil-in-water emulsions

Oil-in-water emulsions (10% w/w n-tetradecane) were prepared at pH = 5.7 by using, as surface active agents, electrostatically formed complexes of sodium stearoyl lactylate (SSL) at a concentration of 0.4% (w/w) and chitosan (CH) in a concentration range between 0 and 0.48% w/w. The use of complexes...

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Veröffentlicht in:Food & function 2012-03, Vol.3 (3), p.312-319
Hauptverfasser: Zinoviadou, Kyriaki G, Scholten, Elke, Moschakis, Thomas, Biliaderis, Costas G
Format: Artikel
Sprache:eng
Schlagworte:
Adsorption
air/water interface
beta-lactoglobulin-pectin
chitosan
Chitosan - chemistry
deposition technique
electrostatic deposition
Emulsions - chemistry
environmental-stresses
freeze-thaw stability
Freeze-thawing
Frozen food
high methoxyl pectin
Kinetics
o/w emulsions
Oil
Particle Size
pH effects
Polysaccharides
Sensory properties
Shelf life
Sodium
sodium caseinate
Surface-Active Agents - chemistry
Thinning
whey-protein isolate
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Zusammenfassung:Oil-in-water emulsions (10% w/w n-tetradecane) were prepared at pH = 5.7 by using, as surface active agents, electrostatically formed complexes of sodium stearoyl lactylate (SSL) at a concentration of 0.4% (w/w) and chitosan (CH) in a concentration range between 0 and 0.48% w/w. The use of complexes in emulsions with a low concentration of CH (
ISSN:2042-6496
2042-650X
DOI:10.1039/c2fo10197a