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Formulation and characterisation of O/W emulsions stabilised with modified seaweed polysaccharides
Author(s) -
Melanie Hakiki,
Taarji Noamane,
Zhao Yiguo,
Khalid Nauman,
Neves Marcos A.,
Kobayashi Isao,
Tuwo Ambo,
Nakajima Mitsutoshi
Publication year - 2020
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14264
Subject(s) - polysaccharide , fourier transform infrared spectroscopy , emulsion , surface tension , carrageenan , chemical engineering , chemistry , materials science , nuclear chemistry , organic chemistry , food science , physics , quantum mechanics , engineering
In this study, seaweed polysaccharides (alginate and carrageenan) were modified with dodecenylsuccinic anhydride (DSA), and their stabilising properties in oil‐in‐water (O/W) emulsion system were evaluated. The physicochemical characteristics were determined by droplet size, interfacial tension and ζ‐potential and structurally verified by Fourier transform infrared spectroscopy (FTIR). Both CRG‐DSA and ALG‐DSA applied in O/W emulsion system exhibited smaller droplet sizes over the increasing concentration and were more stable during storage than native ones. The ζ‐potential of DSA‐modified seaweed polysaccharides has more negative charge compared with their native forms, owing to the additional carboxyl groups from modification reaction. In addition, DSA‐modified seaweed polysaccharides decreased the interfacial tension at soybean oil–water interface from 23.1 and 23.9 mN m −1 to 14.2 and 13.6 mN m −1 , respectively. The successful modification reaction was confirmed by FTIR analysis. This study demonstrated that DSA‐modified seaweed polysaccharides may serve as prospective emulsifiers in food, pharmaceutical and other industrial fields.