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Effect of esterified oligosaccharides on the formation and stability of oil-in-water emulsions

Udomrati, Sunsanee, Khalid, Nauman, Gohtani, Shoichi, Nakajima, Mitsutoshi, Neves, Marcos A., Uemura, Kunihiko and Kobayashi, Isao 2016, Effect of esterified oligosaccharides on the formation and stability of oil-in-water emulsions, Carbohydrate polymers, vol. 143, pp. 44-50, doi: 10.1016/j.carbpol.2016.02.006.

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Title Effect of esterified oligosaccharides on the formation and stability of oil-in-water emulsions
Author(s) Udomrati, Sunsanee
Khalid, NaumanORCID iD for Khalid, Nauman orcid.org/0000-0002-8045-199X
Gohtani, Shoichi
Nakajima, Mitsutoshi
Neves, Marcos A.
Uemura, Kunihiko
Kobayashi, Isao
Journal name Carbohydrate polymers
Volume number 143
Start page 44
End page 50
Total pages 7
Publisher Elsevier
Place of publication Amsterdam, The Netherlands
Publication date 2016-06-05
ISSN 0144-8617
1879-1344
Keyword(s) emulsion
esterification
maltodextrin
palmitic acid
xylo-oligosaccharide
Summary Hydrophobically modified oligosaccharides were prepared by an enzyme-catalyzed reaction of maltodextrin/xylo-oligosaccharide and palmitic acid. Maltodextrin with dextrose equivalent (DE) of 16 palmitate (DE16-P) and 9 palmitate (DE9-P), as well as xylo-oligosaccharide palmitate (Xylo-P), were used. The effect of the concentration (10-50% (w/w)) and type of esterified oligosaccharides on the Sauter mean diameter and droplet-size distribution, the rate of coalescence (Kc), and the creaming properties of O/W emulsions were investigated. Esterified oligosaccharides (EO) adsorbed to the surface of the oil droplets. EO formed polydisperse O/W emulsions with particle sizes between 12 and 70 μm, depended on concentration of EO. The Sauter mean diameter, Kc, and the creaming index decreased markedly, with increasing concentration of EO. The type of ester minimally affected the Sauter mean diameter at each ester concentration. DE9-P inhibited coalescence and creaming more efficiently than other EO, mainly due to the higher viscosity of the continuous phase.
Language eng
DOI 10.1016/j.carbpol.2016.02.006
Field of Research 100703 Nanobiotechnology
090802 Food Engineering
0305 Organic Chemistry
0908 Food Sciences
0303 Macromolecular And Materials Chemistry
Socio Economic Objective 860303 Plant Extracts (e.g. Pyrethrum
HERDC Research category C1.1 Refereed article in a scholarly journal
ERA Research output type C Journal article
Copyright notice ©2016, Elsevier
Persistent URL http://hdl.handle.net/10536/DRO/DU:30086031

Document type: Journal Article
Collection: School of Life and Environmental Sciences
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