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Stabilization of multilayer emulsion as influenced by sweet potato pectin concentration, pH and salt

Hamidon, N. H. and Zaidel, D. N. A. and El-Enshasy, H. A. (2019) Stabilization of multilayer emulsion as influenced by sweet potato pectin concentration, pH and salt. Journal of Scientific & Industrial Research, 78 (11). pp. 775-781. ISSN 0975-1084

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Official URL: http://nopr.niscair.res.in/handle/123456789/51190


This study aimed to investigate the effect of sweet potato pectin concentration, pH and salt on the stability of whey protein isolate (WPI)-stabilized oil-in-water emulsion. Primary emulsion stabilized by WPI was produced by homogenization using Microfluidizer. Sweet potato pectin was added to the primary emulsion at different concentrations (0 – 1.2 wt %) to produce multilayer emulsion. Particle size, zeta-potential and creaming index of the multilayer emulsion was analysed at different pectin concentrations (0 – 1.2 wt %), pH (3 – 7) and salt concentrations (0 – 400 mM). Decreasing of zeta-potential (+2.38 to –14.8 mV) showed the adsorption of pectin layer around the emulsion droplets. Creaming index was the lowest (3.64%) at the highest pectin concentration (1.2 wt%) which showed great stability against creaming. Multilayer emulsion showed better stability at high pectin concentration and has better stability at a wider range of salt concentration compared to primary emulsion. Pectin addition largely improved the stability of emulsion especially at pH 4 and 5. Multilayer emulsion prepared using sweet potato pectin can be utilized to produce food emulsion with good stability against environmental stresses (pH and salt content).

Item Type:Article
Uncontrolled Keywords:Emulsion, Whey protein isolate
Subjects:T Technology > TP Chemical technology
Divisions:Chemical and Energy Engineering
ID Code:87419
Deposited By: Widya Wahid
Deposited On:08 Nov 2020 11:59
Last Modified:08 Nov 2020 11:59

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