Coarsening mechanisms of alkane-in-water okra pectin stabilized emulsions

Research output: Chapter in Book/Report/Conference proceedingConference contribution

Abstract

The influence of emulsifier type (okra pectin extracted at low and high pH values) on coarsening mechanisms in acidic oil-in-water emulsions was studied. Ultrasound-Assisted emulsification at pH 2.0 was employed in order to fabricate emulsions of smaller droplet sizes and improved stability on ageing. Emulsions were characterized by means of static light scattering, rheology and interfacial composition (e.g., adsorbed protein and pectin). Okra pectin extracted at higher pH showed greater emulsion stabilizing capacity than those extracted at lower pH values, as revealed by droplet size distribution analysis and the rate of destabilisation kinetics. Ostwald ripening was assigned as the governing destabilisation mechanism for emulsions formulated with pectin extracted at high pH. Emulsions stabilized with okra pectin extracted at low pH exhibited a rapid droplet growth, due to Ostwald ripening-induced coalescence as evidenced by the development of the DSD curves on storage. These findings show that okra polysaccharides demonstrate remarkable differences in their stabilizing properties and magnitudes of Ostwald ripening and coalescence events depending on the employed isolation protocol.

LanguageEnglish
Title of host publicationGums and Stabilisers for the Food Industry 18
Subtitle of host publicationHydrocolloid Functionality for Affordable and Sustainable Global Food Solutions
EditorsPeter A. Williams, Glyn O. Phillips
PublisherRoyal Society of Chemistry
Pages110-114
Number of pages5
ISBN (Electronic)9781782623830
ISBN (Print)9781782623274
DOIs
Publication statusPublished - 14 Apr 2016
Event18th Gums and Stabilisers for the Food Industry Conference: Hydrocolloid Functionality for Affordable and Sustainable Global Food Solutions - Wrexham, United Kingdom
Duration: 23 Jun 201526 Jun 2015
Conference number: 18

Conference

Conference18th Gums and Stabilisers for the Food Industry Conference
CountryUnited Kingdom
CityWrexham
Period23/06/1526/06/15

Fingerprint

Abelmoschus
Alkanes
okra
Emulsions
alkanes
pectins
emulsions
Water
droplet size
water
Rheology
emulsifiers
rheology
emulsifying
light scattering
droplets
Polysaccharides
pectin
Oils
polysaccharides

Cite this

Alba, K., & Kontogiorgos, V. (2016). Coarsening mechanisms of alkane-in-water okra pectin stabilized emulsions. In P. A. Williams, & G. O. Phillips (Eds.), Gums and Stabilisers for the Food Industry 18: Hydrocolloid Functionality for Affordable and Sustainable Global Food Solutions (pp. 110-114). Royal Society of Chemistry. https://doi.org/10.1039/9781782623830-00110
Alba, K. ; Kontogiorgos, V. / Coarsening mechanisms of alkane-in-water okra pectin stabilized emulsions. Gums and Stabilisers for the Food Industry 18: Hydrocolloid Functionality for Affordable and Sustainable Global Food Solutions. editor / Peter A. Williams ; Glyn O. Phillips. Royal Society of Chemistry, 2016. pp. 110-114
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Alba, K & Kontogiorgos, V 2016, Coarsening mechanisms of alkane-in-water okra pectin stabilized emulsions. in PA Williams & GO Phillips (eds), Gums and Stabilisers for the Food Industry 18: Hydrocolloid Functionality for Affordable and Sustainable Global Food Solutions. Royal Society of Chemistry, pp. 110-114, 18th Gums and Stabilisers for the Food Industry Conference, Wrexham, United Kingdom, 23/06/15. https://doi.org/10.1039/9781782623830-00110

Coarsening mechanisms of alkane-in-water okra pectin stabilized emulsions. / Alba, K.; Kontogiorgos, V.

Gums and Stabilisers for the Food Industry 18: Hydrocolloid Functionality for Affordable and Sustainable Global Food Solutions. ed. / Peter A. Williams; Glyn O. Phillips. Royal Society of Chemistry, 2016. p. 110-114.

Research output: Chapter in Book/Report/Conference proceedingConference contribution

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N2 - The influence of emulsifier type (okra pectin extracted at low and high pH values) on coarsening mechanisms in acidic oil-in-water emulsions was studied. Ultrasound-Assisted emulsification at pH 2.0 was employed in order to fabricate emulsions of smaller droplet sizes and improved stability on ageing. Emulsions were characterized by means of static light scattering, rheology and interfacial composition (e.g., adsorbed protein and pectin). Okra pectin extracted at higher pH showed greater emulsion stabilizing capacity than those extracted at lower pH values, as revealed by droplet size distribution analysis and the rate of destabilisation kinetics. Ostwald ripening was assigned as the governing destabilisation mechanism for emulsions formulated with pectin extracted at high pH. Emulsions stabilized with okra pectin extracted at low pH exhibited a rapid droplet growth, due to Ostwald ripening-induced coalescence as evidenced by the development of the DSD curves on storage. These findings show that okra polysaccharides demonstrate remarkable differences in their stabilizing properties and magnitudes of Ostwald ripening and coalescence events depending on the employed isolation protocol.

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Alba K, Kontogiorgos V. Coarsening mechanisms of alkane-in-water okra pectin stabilized emulsions. In Williams PA, Phillips GO, editors, Gums and Stabilisers for the Food Industry 18: Hydrocolloid Functionality for Affordable and Sustainable Global Food Solutions. Royal Society of Chemistry. 2016. p. 110-114 https://doi.org/10.1039/9781782623830-00110