Examination of interfacial properties of quince seed extract on a sunflower oil-water interface

Kirtil E., Kurtkaya E., Svitova T., Radke C. J., ÖZTOP H. M., ŞAHİN S.

Chemical Engineering Science, cilt.245, 2021 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 245
  • Basım Tarihi: 2021
  • Doi Numarası: 10.1016/j.ces.2021.116951
  • Dergi Adı: Chemical Engineering Science
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Aerospace Database, Aqualine, Biotechnology Research Abstracts, Chemical Abstracts Core, Communication Abstracts, INSPEC, Metadex, Pollution Abstracts, zbMATH, DIALNET, Civil Engineering Abstracts
  • Anahtar Kelimeler: Quince seed extract, Interfacial tension, Interfacial rheology, Hydrocolloids, Adsorption, Polymeric surfactant, SURFACE DILATIONAL RHEOLOGY, ADSORBED PROTEIN LAYERS, FUNCTIONAL-PROPERTIES, NONIONIC SURFACTANTS, BETA-LACTOGLOBULIN, FLEXIBLE PROTEINS, FLUID INTERFACES, MESQUITE GUM, XANTHAN GUM, MODEL OIL
  • Orta Doğu Teknik Üniversitesi Adresli: Evet

Özet

© 2021 Elsevier LtdSeeds of the plant quince are a natural hydrocolloid source whose extract has shown promising results in stabilizing emulsions. The study aims to discover how quince seed extract's interfacial properties (dynamic surface tension and dilatational surface rheology) on an oil–water interface change with varying concentrations (between 0.01% and 1%), pH's (3, 7, and 11), and ionic strengths (0.1, 0.3, 0.5 M NaCl). The lowest concentration that yielded a statistically significant drop in interfacial was found as 0.02 % w/v. QSE dropped interfacial tension down to 16 mN/m at the highest concentration examined (1% w/v). Critical aggregation concentration (CAC) was identified as 0.23 % w/v, which is relatively low compared to hydrocolloids of similar nature. In the end, QSE was demonstrated to be an effective emulsion stabilizer and possesses some unique properties that help it distinguish itself from other macromolecular emulsifiers commonly employed in the food, chemical, and pharmaceutical industries.