Abstract
Coconut oil-in-water emulsions were prepared using three polysaccharides: Dendrobium officinale polysaccharide (DOP), propylene glycol alginate (PGA), gum arabic (GA) and their polysaccharide complexes as emulsifiers. The effects of the ratio of the compounded polysaccharides on their apparent viscosity and interfacial activity were explored in this study. The average particle size, zeta potential, microstructure, rheological properties, and physical stability of the emulsions prepared with different compound-polysaccharides were studied. The results showed that mainly DOP contributed to the apparent viscosity of the compound-polysaccharide, while the interfacial activity and zeta potential were mainly influenced by PGA or GA. Emulsions prepared with compound-polysaccharides exhibited smaller average particle sizes, and microscopic observations showed smaller droplets and less droplet aggregation. In addition, the stability analysis of emulsions by a dispersion analyzer LUMiSizer showed that the emulsion prepared by compounding polysaccharides had better physical stability. Finally, all of the above experimental results showed that the emulsions prepared by PGA:DOP = 2:8 (total concentration = 1.5 wt%) and 2.0% GA + 1.5% DOP were the most stable.
Highlights
Emulsions are applied in various fields including food, cosmetics, pharmaceuticals, petrochemicals, and agricultural products [1,2,3,4]
For Propylene glycol alginate (PGA):Dendrobium officinale polysaccharide (DOP) = 2:8 and Gum arabic (GA) DOP = 2:8, the viscosities of the two polysaccharides were the largest. These results indicated that the apparent viscosity of the polysaccharides in aqueous solutions was primarily provided by DOP
After seven days of storage, the emulsions prepared by PGA:DOP = 2:8 and those prepared by 2.0% GA+1.5%DOP displayed good stability without phase separation
Summary
Emulsions are applied in various fields including food, cosmetics, pharmaceuticals, petrochemicals, and agricultural products [1,2,3,4]. Polysaccharides, when added to oil-in-water emulsions, increase the viscosity of the aqueous phase, enhance the spatial repulsive force and electrostatic repulsion between the oil droplets, and alter the rheological properties of the emulsion [3,5,8,9,10]. Gum arabic (GA), a natural complex polysaccharide with good emulsifying properties and high water-solubility, is widely used as an emulsifier in the food industry [31,32]. An oil-in-water emulsion was prepared using a compound of Dendrobium officinale polysaccharide, GA or PGA as an emulsifier, and coconut oil as an internal dispersed phase. This study provides a better application of Dendrobium officinale polysaccharides as an emulsifier in natural functional emulsions
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