Comparison of modified starch and Quillaja saponins in the formation and stabilization of flavor nanoemulsions

Jian Zhang, Lu Bing, Gary A Reineccius

Research output: Contribution to journalArticle

33 Citations (Scopus)

Abstract

Abstract Modified starch (MS) and Quillaja saponins (QS) were compared to fabricate and stabilize orange oil nanoemulsions using microfluidization. Ester gum (EG) was incorporated in the oil phase at variable proportions (0-60%) as Ostwald ripening inhibitor and viscosity modifier. Optimal viscosity ratios of dispersed to continuous phase (η dc ) were identified as 0.8-3.1 and 2.1-3.3 with MS and QS as emulsifier, respectively. QS was found superior to MS in fabricating nanoemulsion with smallest MDD of 69 nm and turbidity of 102 NTU at 0.05% of dispersed phase. With EG incorporated in the oil phase, QS stabilized nanoemulsions were stable during 2 weeks of storage at 23°C; whereas MS stabilized nanoemulsions showed significant increases in MDD and turbidity. Zeta potential measurements showed QS imparted higher droplet charge (>-20 mV) than MS (<-5 mV) at pH 3.6 indicating MS stabilized nanoemulsions were destabilized by coalescence due to insufficient interfacial charge.

Original languageEnglish (US)
Article number17760
Pages (from-to)53-59
Number of pages7
JournalFood Chemistry
Volume192
DOIs
StatePublished - Feb 1 2016

Fingerprint

Quillaja Saponins
Quillaja
nanoemulsions
modified starch
Flavors
saponins
Starch
flavor
Stabilization
Turbidity
Viscosity
turbidity
oils
Oils
viscosity
esters
Dilatation and Curettage
Ostwald ripening
emulsifiers
Zeta potential

Keywords

  • Modified starch
  • Nanoemulsions
  • Orange oil
  • Quillaja saponins
  • Stability
  • Turbidity

Cite this

Comparison of modified starch and Quillaja saponins in the formation and stabilization of flavor nanoemulsions. / Zhang, Jian; Bing, Lu; Reineccius, Gary A.

In: Food Chemistry, Vol. 192, 17760, 01.02.2016, p. 53-59.

Research output: Contribution to journalArticle

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abstract = "Abstract Modified starch (MS) and Quillaja saponins (QS) were compared to fabricate and stabilize orange oil nanoemulsions using microfluidization. Ester gum (EG) was incorporated in the oil phase at variable proportions (0-60{\%}) as Ostwald ripening inhibitor and viscosity modifier. Optimal viscosity ratios of dispersed to continuous phase (η d /η c ) were identified as 0.8-3.1 and 2.1-3.3 with MS and QS as emulsifier, respectively. QS was found superior to MS in fabricating nanoemulsion with smallest MDD of 69 nm and turbidity of 102 NTU at 0.05{\%} of dispersed phase. With EG incorporated in the oil phase, QS stabilized nanoemulsions were stable during 2 weeks of storage at 23°C; whereas MS stabilized nanoemulsions showed significant increases in MDD and turbidity. Zeta potential measurements showed QS imparted higher droplet charge (>-20 mV) than MS (<-5 mV) at pH 3.6 indicating MS stabilized nanoemulsions were destabilized by coalescence due to insufficient interfacial charge.",
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N2 - Abstract Modified starch (MS) and Quillaja saponins (QS) were compared to fabricate and stabilize orange oil nanoemulsions using microfluidization. Ester gum (EG) was incorporated in the oil phase at variable proportions (0-60%) as Ostwald ripening inhibitor and viscosity modifier. Optimal viscosity ratios of dispersed to continuous phase (η d /η c ) were identified as 0.8-3.1 and 2.1-3.3 with MS and QS as emulsifier, respectively. QS was found superior to MS in fabricating nanoemulsion with smallest MDD of 69 nm and turbidity of 102 NTU at 0.05% of dispersed phase. With EG incorporated in the oil phase, QS stabilized nanoemulsions were stable during 2 weeks of storage at 23°C; whereas MS stabilized nanoemulsions showed significant increases in MDD and turbidity. Zeta potential measurements showed QS imparted higher droplet charge (>-20 mV) than MS (<-5 mV) at pH 3.6 indicating MS stabilized nanoemulsions were destabilized by coalescence due to insufficient interfacial charge.

AB - Abstract Modified starch (MS) and Quillaja saponins (QS) were compared to fabricate and stabilize orange oil nanoemulsions using microfluidization. Ester gum (EG) was incorporated in the oil phase at variable proportions (0-60%) as Ostwald ripening inhibitor and viscosity modifier. Optimal viscosity ratios of dispersed to continuous phase (η d /η c ) were identified as 0.8-3.1 and 2.1-3.3 with MS and QS as emulsifier, respectively. QS was found superior to MS in fabricating nanoemulsion with smallest MDD of 69 nm and turbidity of 102 NTU at 0.05% of dispersed phase. With EG incorporated in the oil phase, QS stabilized nanoemulsions were stable during 2 weeks of storage at 23°C; whereas MS stabilized nanoemulsions showed significant increases in MDD and turbidity. Zeta potential measurements showed QS imparted higher droplet charge (>-20 mV) than MS (<-5 mV) at pH 3.6 indicating MS stabilized nanoemulsions were destabilized by coalescence due to insufficient interfacial charge.

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