Stabilization of multilayer emulsion as influenced by sweet potato pectin concentration, pH and salt

• Main Authors: Hamidon, N. H., Zaidel, D. N. A., El-Enshasy, H. A.
• Format: Article
• Published: Niscair Publications 2019
• Subjects: TP Chemical technology
• Online Access: http://eprints.utm.my/id/eprint/87419/; http://nopr.niscair.res.in/handle/123456789/51190

This study aimed to investigate the effect of sweet potato pectin concentration, pH and salt on the stability of whey protein isolate (WPI)-stabilized oil-in-water emulsion. Primary emulsion stabilized by WPI was produced by homogenization using Microfluidizer. Sweet potato pectin was added to the primary emulsion at different concentrations (0 – 1.2 wt %) to produce multilayer emulsion. Particle size, zeta-potential and creaming index of the multilayer emulsion was analysed at different pectin concentrations (0 – 1.2 wt %), pH (3 – 7) and salt concentrations (0 – 400 mM). Decreasing of zeta-potential (+2.38 to –14.8 mV) showed the adsorption of pectin layer around the emulsion droplets. Creaming index was the lowest (3.64%) at the highest pectin concentration (1.2 wt%) which showed great stability against creaming. Multilayer emulsion showed better stability at high pectin concentration and has better stability at a wider range of salt concentration compared to primary emulsion. Pectin addition largely improved the stability of emulsion especially at pH 4 and 5. Multilayer emulsion prepared using sweet potato pectin can be utilized to produce food emulsion with good stability against environmental stresses (pH and salt content).