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Emulsion stability of clove oil in chitosan and sodium alginate matrix

Purwanti, Nanik, Zehn, Azmi Syahrian, Pusfitasari, Eka Dian, Khalid, Nauman, Febrianto, Erfin Yundra, Mardjan, Sutrisno Suro, Andreas and Kobayashi, Isao 2018, Emulsion stability of clove oil in chitosan and sodium alginate matrix, International journal of food properties, vol. 21, no. 1, pp. 566-581, doi: 10.1080/10942912.2018.1454946.

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Title Emulsion stability of clove oil in chitosan and sodium alginate matrix
Author(s) Purwanti, Nanik
Zehn, Azmi Syahrian
Pusfitasari, Eka Dian
Khalid, NaumanORCID iD for Khalid, Nauman orcid.org/0000-0002-8045-199X
Febrianto, Erfin Yundra
Mardjan, Sutrisno Suro
Andreas
Kobayashi, Isao
Journal name International journal of food properties
Volume number 21
Issue number 1
Start page 566
End page 581
Total pages 16
Publisher Taylor & Francis
Place of publication Abingdon, Eng.
Publication date 2018
ISSN 1094-2912
1532-2386
Keyword(s) Science & Technology
Life Sciences & Biomedicine
Food Science & Technology
Clove oil
emulsions
chitosan
sodium alginate
emulsion stability
Syzygium-Aromaticum L.
Microchannel emulsification
Interfacial properties
Complex Coacervation
Chemical-composition
Release properties
Thermal stability
Food applications
Water extracts
In-water
Thermal-stability
Summary Clove oil was emulsified in 1% w/w chitosan (CC emulsions) and 2.5% w/w sodium alginate matrix (CA emulsions) containing Tween 80 as the surfactant. Different homogenization speeds (5,000, 10,000, 15,000 and 20,000 rpm) were used to produce the emulsions, and the stability of the emulsions during storage (29 days) was determined. The stability of the emulsions containing clove oil prior to the solidification process was assessed when chitosan and sodium alginate were used as encapsulating materials. Different homogenization speeds resulted in polydisperse emulsions with a size of 2–3 μm and 90% of stability after 29 days of storage. Different homogenization speeds did not significantly affect the concentrations of the active compounds contained in the emulsions. However, these concentrations changed significantly after 29 days of storage when sodium alginate was used to make the emulsions and the homogenization speeds were ≥ 10,000 rpm. High temperature caused by the high viscosity of the solution and high energy dissipation during homogenization suggested that the emulsions composed of sodium alginate were unstable. Chitosan enabled a longer processing time during the clove oil encapsulation process compared to sodium alginate, when emulsification by homogenization was used. The stability of the emulsion of the clove oil-in-chitosan matrix prior to the solidification step was superior.
Language eng
DOI 10.1080/10942912.2018.1454946
Field of Research 0908 Food Sciences
HERDC Research category C1 Refereed article in a scholarly journal
ERA Research output type C Journal article
Copyright notice ©2018, The Authors
Free to Read? Yes
Use Rights Creative Commons Attribution licence
Persistent URL http://hdl.handle.net/10536/DRO/DU:30108282

Document type: Journal Article
Collections: School of Life and Environmental Sciences
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Every reasonable effort has been made to ensure that permission has been obtained for items included in DRO. If you believe that your rights have been infringed by this repository, please contact drosupport@deakin.edu.au.