Emulsion stabilization mechanism of combination of esterified maltodextrin and Tween 80 in oil-in-water emulsions

Food Science and Biotechnology - Esterified maltodextrins (EMs) were prepared using enzyme-catalyzed reaction of maltodextrin (DE of 16 and 9) and palmitic acid. The emulsion stabilization...     

Effects of water-soluble soybean polysaccharide on rheological properties,stability and lipid digestibility of oil-in-water emulsion during in vitro gastrointestinal digestion

Water-soluble soybean polysaccharide (SSPS) is a naturally occurring emulsifier. SSPS was used as the sole emulsifier to stabilize an oil-in-water (O/W) emulsion. The effects were investigated of different SSPS concentrations (3–20% (w/w)) on the lipid digestibility, rheological properties and stability of O/W emulsions during in vitro digestion model. The droplet size of the emulsions tended to increase during the oral phase because the emulsions were unstable and droplets coalesced, except with a SSPS concentration of 20% (w/w). The presence of SSPS markedly reduced the free fatty acid (FFA) content after its stabilized O/W emulsion passed through in vitro gastrointestinal digestion. The amount of FFA significantly decreased as the concentration of SSPS increased due to SSPS stabilization film on oil droplet surface and high viscous system. SSPS may be an attractive alternative ingredient to control the lipid digestibility of emulsions for various food products.     

Rheological properties and compatibility of NR/EPDM and NR/brominated EPDM blends

Ethylene–propylene–diene terpolymer (EPDM) was modified by bromination reaction. Blending the resulting brominated EPDM with natural rubber (STR5L) and blending the unmodified EPDM with STR5L at various compositions were carried out. The rheological properties of the blends were investigated using a capillary extrusion. Shear flow curves of the pure rubbers and their blends illustrated the pseudoplastic property as shear thinning behavior with a power law index n < 1. True shear viscosity of all blends showed the negative deviation in relation to their additive values. Rheological behavior and two T_g's found from the DSC thermograms at all blend compositions indicated blend incompatibility for both sets of blends. The incompatibility of the vulcanized blends was also found by measuring the spin–spin relaxation time T₂ by pulsed NMR. © 2003 Wiley Periodicals, Inc. J Appl Polym Sci 89: 837–847, 2003     

Rheological properties and stability of oil-in-water emulsions containing tapioca maltodextrin in the aqueous phase

The present research focuses on the effect of the concentration and dextrose equivalent (DE) values of tapioca maltodextrin in the aqueous phase on rheological behavior and stability of oil-in-water emulsions prepared with Tween80. The critical flocculation concentrations (CFCs) of oil-in-water emulsions containing tapioca maltodextrin with DE of 16 (DE16), 12 (DE12) and 9 (DE9) were 11%, 9% and 7% (w/w) respectively, as revealed by transmittance measurement. Coalescence was observed as maltodextrin concentration increased above the CFC. The rheological parameters of flow behavior index (n) and consistency index (k) have been well-described by the Herschel–Bulkley model. The relative consistency index (k_relative) increased markedly when the concentration of maltodextrin exceeded the CFC because of depleting flocculation. The consistency index (k_emulsion) and yield stress (τ₀) of emulsions containing tapioca maltodextrin increased with increasing maltodextrin concentration or decreasing DE. The emulsions containing maltodextrin showed Newtonian flow behavior when the maltodextrin concentration was below the CFC. At maltodextrin concentrations above the CFC, emulsions containing maltodextrin exhibited shear thinning behavior. An increase in the maltodextrin concentration resulted in a decrease in the n_emulsion until maltodextrin concentration reached 20% (w/w) for DE9, DE12 and 25% (w/w) for DE16. Further increase in the maltodextrin concentration resulted in an increased the n_emulsion because of predominant influence of the continuous phase.     

A study on the dyeing characteristics and electrochemical behaviour of lawsone–indigo mixtures

The dyeing characteristics of lawsone–indigo mixtures on wool and their electrochemical properties were studied as a model for natural dyeing. To determine the optimum conditions for dyeing, experiments with different levels of pH in the oxidising and reducing states were performed. The dyeing characteristics on wool were studied using basic colour measurement. The colour depth of the dyeings was strongly dependent on the pH of the solution. Dyeing of lawsone in oxidising and reducing states at pH 4–6 showed the highest colour depth. For lawsone–indigo mixtures, the pH of the maximum colour strength shifted to pH 6–7. The dyeing properties of henna showed similar behaviour to the lawsone dyeing. The electrochemical properties of the lawsone–indigo mixtures were studied using cyclic voltammetry. The cathodic peak current increased with the increasing lawsone concentration. Furthermore, the cathodic peak current of the lawsone–indigo mixtures, which was less than the cathodic peak current of pure lawsone, indicates the sorption of lawsone molecules on the surface of dispersed indigo.     

The reduction of dispersed indigo by cathodically formed 1,2,4-trihydroxynaphthalene

The indirect cathodic reduction of the vat dye indigo (C.I. Vat Blue 1) by cathodically reduced Lawsone (2-hydroxy-1,4-naphthoquinone; C.I. Natural Orange 6) was studied in aq. solution at different pH values. Cyclic voltammetry and spectroelectrochemistry were used to investigate the electrochemical behavior of 2-hydroxy-1,4-naphthoquinone at a hanging mercury drop electrode. The cathodic peak potential (E_p)_d measured at 0.1 mM lawsone solution at a scan rate of 50 mV s^?1 changed from ?425 mV at pH 7, to ?730 mV at pH 11.5 and ?750 mV at pH 13 (vs. Ag/AgCl, 3 M KCl). Particularly at pH values of 8–9 and 11.5–13 voltammograms indicated successful, indirect cathodic reduction of the dye in which the cathodically reduced 2-hydroxy-1,4-naphthoquinone acted as soluble mediator. The linear relationship obtained for (I_p)_d vs. v^1/2 is indicative of a diffusion-controlled electrode reaction mechanism. In the presence of dispersed indigo, the overall cathode reaction is similar to the E_cat process with continuous regeneration of the electroactive species. Spectrochemical experiments were used to prove the indirect cathodic reaction of dispersed vat dyes by 2-hydroxy-1,4-naphthoquinone.     

The effect of tapioca maltodextrins on the stability of oil‐in‐water emulsions

The effect of concentration of tapioca maltodextrin with three different DE values on the viscosity, depletion attraction potential (W_dep), rate of coalescence (K_c), and creaming rate of oil‐in‐water emulsion have been investigated. The relative viscosity and W_dep increased with increasing maltodextrin concentration. Critical flocculation concentration (CFC) of emulsions containing maltodextrin with DE of 16 (DE16), 12 (DE12), and 9 (DE9) were 11, 7, and 5.5 wt%, respectively. At maltodextrin concentrations below CFC, there was no change in K_c and no creaming was observed. At maltodextrin concentrations above CFC, an increase in the concentration of DE9 and DE12 resulted in an increase in K_c until it reached a constant value. K_c values remained to be constant in the concentration range between 30 and 40 wt% for DE9 and that between 35 and 45 wt% for DE12. Further increasing in concentration of DE9 and 12 decreased K_c. K_c of DE16 monotonically increased with increasing concentration from CFC to 50 wt%. The rate of creaming decreased with increasing maltodextrin concentration over CFC until it reached zero. Creaming was not observed at maltodextrin concentrations more than 35 wt% for DE9 and 40 wt% for DE12 whereas DE16 showed creaming at all concentrations above CFC. A maltodextrin with a lower DE inhibited creaming more efficiently than maltodextrin with a higher DE because of higher viscosities. The K_c tended to increase with decreasing DE because the strength of interaction between oil droplets increased.