Abstract
The quest to identify and use bio-based particles with a Pickering stabilisation potential for food applications has lately been particularly substantial and includes, among other candidates, lipid-based particles. The present study investigates the ability of solid lipid particles to stabilise oil-in-water (o/w) emulsions against coalescence. Results obtained showed that emulsion stability could be achieved when low amounts (0.8 wt/wt%) of a surface active species (e.g. Tween 80 or NaCas) were used in particles' fabrication. Triple staining of the o/w emulsions enabled the visualisation of emulsion droplets' surface via confocal microscopy. This revealed an interfacial location of the lipid particles, hence confirming stabilisation via a Pickering mechanism. Emulsion droplet size was controlled by varying several formulation parameters, such as the type of the lipid and surface active component, the processing route and the polarity of the dispersed phase. Differential scanning calorimetry (DSC) was employed as the analytical tool to quantify the amount of crystalline material available to stabilise the emulsion droplets at different intervals during the experimental timeframe. Dissolution of lipid particles in the oil phase was observed and evolved distinctly between a wax and a triglyceride, and in the presence of a non-ionic surfactant and a protein. Yet, this behaviour did not result in emulsion destabilisation. Moreover, emulsion's thermal stability was found to be determined by the behaviour of lipid particles under temperature effects.
Highlights
IntroductionEmulsions refer to bi- or multiphasic systems that consist of two immiscible liquids (typically oil and water) where one is dispersed into the other in the form of small spherical droplets
Emulsions refer to bi- or multiphasic systems that consist of two immiscible liquids where one is dispersed into the other in the form of small spherical droplets
Emulsification was investigated in the presence of solid lipid particles formed with different surface active species (Tween 80 and NaCas) and o/w emulsions were prepared with sunflower oil as the dispersed phase
Summary
Emulsions refer to bi- or multiphasic systems that consist of two immiscible liquids (typically oil and water) where one is dispersed into the other in the form of small spherical droplets. Given the importance of emulsions, a great deal of research has been directed towards ways to overcome the energy barrier between the state of the high (unstable) and low (stable) free energy, and impart kinetic stability (i.e. for months) to the thermodynamically unstable system. Traditional approaches for providing stabilisation for a period of time have been relying on addition of substances known as emulsifiers. These are amphipathic molecules that are able to adsorb at newly formed coalescence. Typical emulsifiers are low molecular weight surfactants, phospholipids and macromolecular species such as proteins, and polysaccharides.[1]
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