Abstract
The high protein content (43.4 %) and the ability of dietary fiber in Spirulina (Arthrospira platensis) to retain water or vegetable oil make the alga suitable for use as an emulsifier in colloidal or emulsion systems. This study aimed to investigate the influence of Spirulina (Arthrospira platensis) (4%, 8%, 12%) as emulsifier on the physical and thermodynamic stability of model emulsions by determining parameters such as Gibbs energy, enthalpy, and entropy. Thermodynamic stability was estimated spectrophotometrically, and physical stability was determined by the Kozin method. It was shown that increasing the Spirulina concentration leads to a decrease in Gibbs free energy and an increase in the physical stability of all emulsions (20%, 40%, 60% oil phases) that are finely dispersed and microscopically determined. The highest percentage of retained emulsion (100 %) was at 12 % Spirulina with an oil phase content of 40 % or 60 %. From a rheological point of view, emulsions with Spirulina at 20 % oil phase showed plastic body behavior, and those with 40 % and 60 % oil phase showed pseudo-plastic behavior.
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