Emulsifying properties of sugar beet pectin microgels
نویسندگان
چکیده
Particle stabilized (‘Pickering’) oil-in-water (O/W) emulsions were fabricated using sugar beet pectin (SBP) microgel particles (SBPM) that differed in their crosslinking density and therefore elasticity. Droplet size distributions emulsion microstructures investigated via light scattering complimentary imaging techniques: microscopy, confocal laser scanning microscopy electron microscopy. Comparisons to by native (i.e., non-microgelled) SBP at equivalent overall content made throughout. The SBPM-stabilized (20 40 vol% oil) shown have an improved physical stability compared those SBP. For example, droplet coarsening on prolonged (9 week) storage ambient temperature (25 °C) cycling (75 was substantially reduced for emulsions. This is attributed the greater steric barrier provided SBPM higher energy of displacement. Furthermore, viscoelasticity (particularly retarded creaming. could be due weak flocculation droplets or strong influence intervening aqueous phase, even relatively low concentrations.
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ژورنال
عنوان ژورنال: Food Hydrocolloids
سال: 2023
ISSN: ['1873-7137', '0268-005X']
DOI: https://doi.org/10.1016/j.foodhyd.2022.108291