The effects of pectin and wax on the characteristics of oil-in-water (O/W) emulsions

Elik A., Koçak Yanik D., ÖZEL B., ÖZTOP H. M., Fahrettin G.

Journal of Food Science, cilt.86, sa.7, ss.3148-3158, 2021 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 86 Sayı: 7
  • Basım Tarihi: 2021
  • Doi Numarası: 10.1111/1750-3841.15808
  • Dergi Adı: Journal of Food Science
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Agricultural & Environmental Science Database, Analytical Abstracts, Applied Science & Technology Source, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Chemical Abstracts Core, Computer & Applied Sciences, EMBASE, Environment Index, Food Science & Technology Abstracts, INSPEC, MEDLINE, Veterinary Science Database, DIALNET
  • Sayfa Sayıları: ss.3148-3158
  • Anahtar Kelimeler: emulsion, nuclear magnetic resonance (NMR), pectin, rheology wax, HIGH HYDROSTATIC-PRESSURE, SUGAR-BEET PECTIN, STABILIZING PROPERTIES, RHEOLOGICAL PROPERTIES, METHOXYL PECTIN, FLAXSEED OIL, NMR, MALTODEXTRIN
  • Orta Doğu Teknik Üniversitesi Adresli: Evet

Özet

© 2021 Institute of Food Technologists®Abstract: The study was aimed to investigate characteristics of emulsion containing pectin, wax, maltodextrin, and carotenoid enriched flaxseed oil by means of stability, rheology, particle size, and low-resolution of time domain nuclear magnetic resonance (NMR) relaxometry measurements. Emulsions were prepared with different carotenoid enriched-flaxseed oil concentrations (6%, 9%, 12%, and 15% w/w) and ratios of maltodextrin/(pectin+wax) (3:1, 6:1, 9:1, and 12:1 g/g). Percentage separation of 12% oil 12:1 ratio of maltodextrin/(pectin+wax) (g/g), 15% oil 9:1, and 12:1 ratios of maltodextrin/(pectin+wax) (g/g) of emulsions was determined as 2.0 ± 0.5%, 4.0 ± 0.5%, and 8.0 ± 0.5%, respectively. No separation was observed in other emulsions. The rheological behavior of emulsions was best described by the power law model. When the concentration of pectin+wax in the emulsion decreased, the n values of the emulsions were close to 1, indicating that the fluid behavior approaches Newtonian behavior. Moreover, the emulsion viscosity was observed to increase when pectin and wax concentrations in the emulsion increased. The increase in pectin and wax concentration in emulsions with oil contents of 6% and 9% resulted in a reduction in the average particle size. However, if the oil concentration in the emulsions was 12% or more, the increase in the ratio of maltodextrin/(pectin+wax) (g/g) led to a decrease in the average particle size. NMR transverse relaxation times (T2) of emulsions were measured and results showed that T2 values for almost all formulations decreased when the ratio of maltodextrin/(pectin+wax) reduced. Practical Application: Study results demonstrated that the combination of pectin and wax together with maltodextrin as a filling material could be an alternative way to improve emulsion stability. Findings of this study provided useful guidance for the future studies about the potential use of pectin, wax, and maltodextrin as wall material in encapsulation of oils or in producing edible films.