W/O high internal phase emulsion featuring by interfacial crystallization of diacylglycerol and different internal compositions
High internal phase emulsions (HIPEs) show promising application in food and cosmetic industries. In this work, diacylglycerol (DAG) was applied to fabricate water-in-oil (W/O) HIPEs. DAG-based emulsion can hold 60% water and the emulsion rigidity increased with water content, indicating the water d...
| Main Authors: | , , , , , |
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| Format: | Article |
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Elsevier
2022
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| _version_ | 1825938742649552896 |
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| author | Liu, Yingwei Lee, Wan Jun Tan, Chin Ping Lai, Oi Ming Wong, Yong Qiu, Chaoying |
| author_facet | Liu, Yingwei Lee, Wan Jun Tan, Chin Ping Lai, Oi Ming Wong, Yong Qiu, Chaoying |
| author_sort | Liu, Yingwei |
| collection | UPM |
| description | High internal phase emulsions (HIPEs) show promising application in food and cosmetic industries. In this work, diacylglycerol (DAG) was applied to fabricate water-in-oil (W/O) HIPEs. DAG-based emulsion can hold 60% water and the emulsion rigidity increased with water content, indicating the water droplets acted as “active fillers”. Stable HIPE with 80% water fraction was formed through the combination of 6 wt% DAG with 1 wt% polyglycerol polyricinoleate (PGPR). The addition of 1 w% kappa (κ)-carrageenan and 0.5 M NaCl greatly reduced the droplet size and enhanced emulsion rigidity, and the interfacial tension of the internal phase was reduced. Benefiting from the Pickering crystals-stabilized interface by DAG as revealed by the microscopy and enhanced elastic modulus of emulsions with the gelation agents, the HIPEs demonstrated good retaining ability for anthocyanin and β-carotene. This study provides insights for the development of W/O HIPEs to fabricate low-calories margarines, spread or cosmetic creams. |
| first_indexed | 2024-03-06T11:17:46Z |
| format | Article |
| id | upm.eprints-102644 |
| institution | Universiti Putra Malaysia |
| last_indexed | 2024-03-06T11:17:46Z |
| publishDate | 2022 |
| publisher | Elsevier |
| record_format | dspace |
| spelling | upm.eprints-1026442023-10-23T08:44:16Z http://psasir.upm.edu.my/id/eprint/102644/ W/O high internal phase emulsion featuring by interfacial crystallization of diacylglycerol and different internal compositions Liu, Yingwei Lee, Wan Jun Tan, Chin Ping Lai, Oi Ming Wong, Yong Qiu, Chaoying High internal phase emulsions (HIPEs) show promising application in food and cosmetic industries. In this work, diacylglycerol (DAG) was applied to fabricate water-in-oil (W/O) HIPEs. DAG-based emulsion can hold 60% water and the emulsion rigidity increased with water content, indicating the water droplets acted as “active fillers”. Stable HIPE with 80% water fraction was formed through the combination of 6 wt% DAG with 1 wt% polyglycerol polyricinoleate (PGPR). The addition of 1 w% kappa (κ)-carrageenan and 0.5 M NaCl greatly reduced the droplet size and enhanced emulsion rigidity, and the interfacial tension of the internal phase was reduced. Benefiting from the Pickering crystals-stabilized interface by DAG as revealed by the microscopy and enhanced elastic modulus of emulsions with the gelation agents, the HIPEs demonstrated good retaining ability for anthocyanin and β-carotene. This study provides insights for the development of W/O HIPEs to fabricate low-calories margarines, spread or cosmetic creams. Elsevier 2022-03-15 Article PeerReviewed Liu, Yingwei and Lee, Wan Jun and Tan, Chin Ping and Lai, Oi Ming and Wong, Yong and Qiu, Chaoying (2022) W/O high internal phase emulsion featuring by interfacial crystallization of diacylglycerol and different internal compositions. Food Chemistry, 372. art. no. 131305. 01-Oct. ISSN 0308-8146; ESSN: 1873-7072 https://www.sciencedirect.com/journal/food-chemistry 10.1016/j.foodchem.2021.131305 |
| spellingShingle | Liu, Yingwei Lee, Wan Jun Tan, Chin Ping Lai, Oi Ming Wong, Yong Qiu, Chaoying W/O high internal phase emulsion featuring by interfacial crystallization of diacylglycerol and different internal compositions |
| title | W/O high internal phase emulsion featuring by interfacial crystallization of diacylglycerol and different internal compositions |
| title_full | W/O high internal phase emulsion featuring by interfacial crystallization of diacylglycerol and different internal compositions |
| title_fullStr | W/O high internal phase emulsion featuring by interfacial crystallization of diacylglycerol and different internal compositions |
| title_full_unstemmed | W/O high internal phase emulsion featuring by interfacial crystallization of diacylglycerol and different internal compositions |
| title_short | W/O high internal phase emulsion featuring by interfacial crystallization of diacylglycerol and different internal compositions |
| title_sort | w o high internal phase emulsion featuring by interfacial crystallization of diacylglycerol and different internal compositions |
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