The effects of pectin and wax on the characteristics of oil-in-water (O/W) emulsions

Date

2021-01-01

Author

Elik, Aysel
Koçak Yanik, Derya
Özel, Barış
Öztop, Halil Mecit
Fahrettin, G.ö.ğ.ü.ş.

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© 2021 Institute of Food Technologists®Abstract: The study was aimed to investigate characteristics of emulsion containing pectin, wax, maltodextrin, and carotenoid enriched flaxseed oil by means of stability, rheology, particle size, and low-resolution of time domain nuclear magnetic resonance (NMR) relaxometry measurements. Emulsions were prepared with different carotenoid enriched-flaxseed oil concentrations (6%, 9%, 12%, and 15% w/w) and ratios of maltodextrin/(pectin+wax) (3:1, 6:1, 9:1, and 12:1 g/g). Percentage separation of 12% oil 12:1 ratio of maltodextrin/(pectin+wax) (g/g), 15% oil 9:1, and 12:1 ratios of maltodextrin/(pectin+wax) (g/g) of emulsions was determined as 2.0 ± 0.5%, 4.0 ± 0.5%, and 8.0 ± 0.5%, respectively. No separation was observed in other emulsions. The rheological behavior of emulsions was best described by the power law model. When the concentration of pectin+wax in the emulsion decreased, the n values of the emulsions were close to 1, indicating that the fluid behavior approaches Newtonian behavior. Moreover, the emulsion viscosity was observed to increase when pectin and wax concentrations in the emulsion increased. The increase in pectin and wax concentration in emulsions with oil contents of 6% and 9% resulted in a reduction in the average particle size. However, if the oil concentration in the emulsions was 12% or more, the increase in the ratio of maltodextrin/(pectin+wax) (g/g) led to a decrease in the average particle size. NMR transverse relaxation times (T2) of emulsions were measured and results showed that T2 values for almost all formulations decreased when the ratio of maltodextrin/(pectin+wax) reduced. Practical Application: Study results demonstrated that the combination of pectin and wax together with maltodextrin as a filling material could be an alternative way to improve emulsion stability. Findings of this study provided useful guidance for the future studies about the potential use of pectin, wax, and maltodextrin as wall material in encapsulation of oils or in producing edible films.

URI

https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85108278813&origin=inward
https://hdl.handle.net/11511/91277

Journal

Journal of Food Science

DOI

https://doi.org/10.1111/1750-3841.15808

Collections

Graduate School of Natural and Applied Sciences, Article

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Citation Formats

A. Elik, D. Koçak Yanik, B. Özel, H. M. Öztop, and G. ö. ğ. ü. ş. Fahrettin, “The effects of pectin and wax on the characteristics of oil-in-water (O/W) emulsions,” Journal of Food Science, pp. 0–0, 2021, Accessed: 00, 2021. [Online]. Available: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85108278813&origin=inward.