Effects of propylene glycol alginate and sucrose esters on the physicochemical properties of modified starch-stabilized beverage emulsions
This study was conducted to investigate the effect of main emulsion components namely, modified starch, propylene glycol alginate (PGA), sucrose laurate and sucrose stearate on creaming index, cloudiness, average droplet size and conductivity of soursop beverage emulsions. Generally, the use of diff...
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| Format: | Article |
| Language: | English |
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MDPI
2014
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| Online Access: | http://psasir.upm.edu.my/id/eprint/37381/1/Effects%20of%20propylene%20glycol%20alginate%20and%20sucrose%20esters%20on%20the%20physicochemical%20properties%20of%20modified%20starch.pdf |
| _version_ | 1796973134299004928 |
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| author | Cheong, Kok Whye Mirhosseini, Hamed Sheikh Abdul Hamid, Nazimah Osman, Azizah Basri, Mahiran Tan, Chin Ping |
| author_facet | Cheong, Kok Whye Mirhosseini, Hamed Sheikh Abdul Hamid, Nazimah Osman, Azizah Basri, Mahiran Tan, Chin Ping |
| author_sort | Cheong, Kok Whye |
| collection | UPM |
| description | This study was conducted to investigate the effect of main emulsion components namely, modified starch, propylene glycol alginate (PGA), sucrose laurate and sucrose stearate on creaming index, cloudiness, average droplet size and conductivity of soursop beverage emulsions. Generally, the use of different emulsifiers or a mixture of emulsifiers has a significant (p < 0.05) effect on the response variables studied. The addition of PGA had a significant (p < 0.05) effect on the creaming index at 55 °C, while PGA-stabilized (PGA1) emulsions showed low creaming stability at both 25 °C and 55 °C. Conversely, the utilization of PGA either as a mixture or sole emulsifier, showed significantly (p < 0.05) higher cloudiness, as larger average droplet size will affect the refractive index of the oil and aqueous phases. Additionally, the cloudiness was directly proportional to the mean droplet size of the dispersed phase. The inclusion of PGA into the formulation could have disrupted the properties of the interfacial film, thus resulting in larger droplet size. While unadsorbed ionized PGA could have contributed to higher conductivity of emulsions prepared at low pH. Generally, emulsions prepared using sucrose monoesters or as a mixture with modified starch emulsions have significantly (p < 0.05) lower creaming index and conductivity values, but higher cloudiness and average droplet size. |
| first_indexed | 2024-03-06T08:38:12Z |
| format | Article |
| id | upm.eprints-37381 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T08:38:12Z |
| publishDate | 2014 |
| publisher | MDPI |
| record_format | dspace |
| spelling | upm.eprints-373812015-09-08T01:32:14Z http://psasir.upm.edu.my/id/eprint/37381/ Effects of propylene glycol alginate and sucrose esters on the physicochemical properties of modified starch-stabilized beverage emulsions Cheong, Kok Whye Mirhosseini, Hamed Sheikh Abdul Hamid, Nazimah Osman, Azizah Basri, Mahiran Tan, Chin Ping This study was conducted to investigate the effect of main emulsion components namely, modified starch, propylene glycol alginate (PGA), sucrose laurate and sucrose stearate on creaming index, cloudiness, average droplet size and conductivity of soursop beverage emulsions. Generally, the use of different emulsifiers or a mixture of emulsifiers has a significant (p < 0.05) effect on the response variables studied. The addition of PGA had a significant (p < 0.05) effect on the creaming index at 55 °C, while PGA-stabilized (PGA1) emulsions showed low creaming stability at both 25 °C and 55 °C. Conversely, the utilization of PGA either as a mixture or sole emulsifier, showed significantly (p < 0.05) higher cloudiness, as larger average droplet size will affect the refractive index of the oil and aqueous phases. Additionally, the cloudiness was directly proportional to the mean droplet size of the dispersed phase. The inclusion of PGA into the formulation could have disrupted the properties of the interfacial film, thus resulting in larger droplet size. While unadsorbed ionized PGA could have contributed to higher conductivity of emulsions prepared at low pH. Generally, emulsions prepared using sucrose monoesters or as a mixture with modified starch emulsions have significantly (p < 0.05) lower creaming index and conductivity values, but higher cloudiness and average droplet size. MDPI 2014 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/37381/1/Effects%20of%20propylene%20glycol%20alginate%20and%20sucrose%20esters%20on%20the%20physicochemical%20properties%20of%20modified%20starch.pdf Cheong, Kok Whye and Mirhosseini, Hamed and Sheikh Abdul Hamid, Nazimah and Osman, Azizah and Basri, Mahiran and Tan, Chin Ping (2014) Effects of propylene glycol alginate and sucrose esters on the physicochemical properties of modified starch-stabilized beverage emulsions. Molecules, 19 (6). pp. 8691-8706. ISSN 1420-3049 http://www.mdpi.com/1420-3049/19/6/8691 10.3390/molecules19068691 |
| spellingShingle | Cheong, Kok Whye Mirhosseini, Hamed Sheikh Abdul Hamid, Nazimah Osman, Azizah Basri, Mahiran Tan, Chin Ping Effects of propylene glycol alginate and sucrose esters on the physicochemical properties of modified starch-stabilized beverage emulsions |
| title | Effects of propylene glycol alginate and sucrose esters on the physicochemical properties of modified starch-stabilized beverage emulsions |
| title_full | Effects of propylene glycol alginate and sucrose esters on the physicochemical properties of modified starch-stabilized beverage emulsions |
| title_fullStr | Effects of propylene glycol alginate and sucrose esters on the physicochemical properties of modified starch-stabilized beverage emulsions |
| title_full_unstemmed | Effects of propylene glycol alginate and sucrose esters on the physicochemical properties of modified starch-stabilized beverage emulsions |
| title_short | Effects of propylene glycol alginate and sucrose esters on the physicochemical properties of modified starch-stabilized beverage emulsions |
| title_sort | effects of propylene glycol alginate and sucrose esters on the physicochemical properties of modified starch stabilized beverage emulsions |
| url | http://psasir.upm.edu.my/id/eprint/37381/1/Effects%20of%20propylene%20glycol%20alginate%20and%20sucrose%20esters%20on%20the%20physicochemical%20properties%20of%20modified%20starch.pdf |
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