The role of breadfruit OSA starch and surfactant in stabilizing high-oil-load emulsions using high-pressure homogenization and low-frequency ultrasonication
This study aimed to investigate the role of modified breadfruit starch in the presence of Tween 80 for stabilizing the oil-in-water emulsions. An ultra turrax homogenizer was used to produce coarse emulsions, followed by high-pressure homogenization (HPH) or low-frequency ultrasonication (LFU) for f...
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| Format: | Article |
| Language: | English |
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Elsevier
2020-07-01
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| Series: | Heliyon |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2405844020311853 |
| _version_ | 1819202659180085248 |
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| author | Sri Haryani Anwar Dian Hasni Syarifah Rohaya Miranda Antasari Christina Winarti |
| author_facet | Sri Haryani Anwar Dian Hasni Syarifah Rohaya Miranda Antasari Christina Winarti |
| author_sort | Sri Haryani Anwar |
| collection | DOAJ |
| description | This study aimed to investigate the role of modified breadfruit starch in the presence of Tween 80 for stabilizing the oil-in-water emulsions. An ultra turrax homogenizer was used to produce coarse emulsions, followed by high-pressure homogenization (HPH) or low-frequency ultrasonication (LFU) for fine emulsions. The breadfruit starch was chemically modified using octenyl succinic anhydride (OSA) to produce modified breadfruit OSA starch (BOSA). The dispersed phase was a mixture of palm and lemon oil in a 9:1 ratio. Two BOSA (1% and 2%), three oil concentrations (10%, 25%, and 40%) and Tween 80 (1% of the total amount of oil) were examined based on the emulsion stability. The Fourier transform infrared spectroscopy (FTIR) indicated that starch modification was successful (Degree of Substitution-DS, 0.0241). The most stable coarse emulsions contained 40% oil and 2% BOSA starch. The same formula produced fine emulsions that remained stable for over 42 days, regardless of the homogenization method. BOSA starch and Tween 80 exhibit a mixed stabilization effect on the oil-in-water emulsions. HPH produced more uniformly sized emulsion droplets when compared with those produced using LFU. |
| first_indexed | 2024-12-23T04:07:32Z |
| format | Article |
| id | doaj.art-9bcb179afb6a41f4a11015e1359ebe99 |
| institution | Directory Open Access Journal |
| issn | 2405-8440 |
| language | English |
| last_indexed | 2024-12-23T04:07:32Z |
| publishDate | 2020-07-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Heliyon |
| spelling | doaj.art-9bcb179afb6a41f4a11015e1359ebe992022-12-21T18:00:36ZengElsevierHeliyon2405-84402020-07-0167e04341The role of breadfruit OSA starch and surfactant in stabilizing high-oil-load emulsions using high-pressure homogenization and low-frequency ultrasonicationSri Haryani Anwar0Dian Hasni1Syarifah Rohaya2Miranda Antasari3Christina Winarti4Department of Agricultural Product Technology, Universitas Syiah Kuala, Banda Aceh 23111, Indonesia; Corresponding author.Department of Agricultural Product Technology, Universitas Syiah Kuala, Banda Aceh 23111, IndonesiaDepartment of Agricultural Product Technology, Universitas Syiah Kuala, Banda Aceh 23111, IndonesiaDepartment of Agricultural Product Technology, Universitas Syiah Kuala, Banda Aceh 23111, IndonesiaIndonesian Center for Agricultural Postharvest Research and Development-IAARD, Jalan Tentara Pelajar No. 12, Bogor, West Java, IndonesiaThis study aimed to investigate the role of modified breadfruit starch in the presence of Tween 80 for stabilizing the oil-in-water emulsions. An ultra turrax homogenizer was used to produce coarse emulsions, followed by high-pressure homogenization (HPH) or low-frequency ultrasonication (LFU) for fine emulsions. The breadfruit starch was chemically modified using octenyl succinic anhydride (OSA) to produce modified breadfruit OSA starch (BOSA). The dispersed phase was a mixture of palm and lemon oil in a 9:1 ratio. Two BOSA (1% and 2%), three oil concentrations (10%, 25%, and 40%) and Tween 80 (1% of the total amount of oil) were examined based on the emulsion stability. The Fourier transform infrared spectroscopy (FTIR) indicated that starch modification was successful (Degree of Substitution-DS, 0.0241). The most stable coarse emulsions contained 40% oil and 2% BOSA starch. The same formula produced fine emulsions that remained stable for over 42 days, regardless of the homogenization method. BOSA starch and Tween 80 exhibit a mixed stabilization effect on the oil-in-water emulsions. HPH produced more uniformly sized emulsion droplets when compared with those produced using LFU.http://www.sciencedirect.com/science/article/pii/S2405844020311853Food scienceFood analysisFood technologyBreadfruit starchEmulsion stabilityOil-in-water emulsion |
| spellingShingle | Sri Haryani Anwar Dian Hasni Syarifah Rohaya Miranda Antasari Christina Winarti The role of breadfruit OSA starch and surfactant in stabilizing high-oil-load emulsions using high-pressure homogenization and low-frequency ultrasonication Heliyon Food science Food analysis Food technology Breadfruit starch Emulsion stability Oil-in-water emulsion |
| title | The role of breadfruit OSA starch and surfactant in stabilizing high-oil-load emulsions using high-pressure homogenization and low-frequency ultrasonication |
| title_full | The role of breadfruit OSA starch and surfactant in stabilizing high-oil-load emulsions using high-pressure homogenization and low-frequency ultrasonication |
| title_fullStr | The role of breadfruit OSA starch and surfactant in stabilizing high-oil-load emulsions using high-pressure homogenization and low-frequency ultrasonication |
| title_full_unstemmed | The role of breadfruit OSA starch and surfactant in stabilizing high-oil-load emulsions using high-pressure homogenization and low-frequency ultrasonication |
| title_short | The role of breadfruit OSA starch and surfactant in stabilizing high-oil-load emulsions using high-pressure homogenization and low-frequency ultrasonication |
| title_sort | role of breadfruit osa starch and surfactant in stabilizing high oil load emulsions using high pressure homogenization and low frequency ultrasonication |
| topic | Food science Food analysis Food technology Breadfruit starch Emulsion stability Oil-in-water emulsion |
| url | http://www.sciencedirect.com/science/article/pii/S2405844020311853 |
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