Journal
FOOD CHEMISTRY
Volume 377, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2021.131995
Keywords
Pickering emulsions; beta-CD; Rheological properties; Scanning electron microscopy
Funding
- National Natural Science Foundation of China [32072170, 31571881]
- Innovation Pilot Project of Integration of Science, Education and Industry of Shandong Province, China [2020KJC-ZD011]
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A cinnamaldehyde essential oil (CEO)/beta-Cyclodextrin (p-CD) composite with a high embedding rate was prepared and its properties were investigated. The CEO/beta-CD emulsions showed better storage stability and exhibited different rheological properties compared to beta-CD emulsions.
Here, a cinnamaldehyde essential oil (CEO)/beta-Cyclodextrin (p-CD) composite with a high embedding rate (91.74 +/- 0.82%) was prepared. Its structure was characterized by Fourier transform infrared spectrometer (FT-IR) and X-ray diffractometer (XRD). Pickering emulsions prepared by (beta-CD and CEO/beta-CD at different concentrations (1-5%) were comparatively investigated. The CEO/beta-CD emulsions had better storage stability. Rheological results confirmed the emulsions were all gel-like elastic emulsions and had shear thinning phenomenon. Fluorescence microscopy and scanning electron microscopy (SEM) results confirmed that the most of excessive (beta-CD was adsorbed on the surface of emulsion droplets as crystals, formed thick protective shell in (beta-CD emulsions, while the most of excessive composites were distributed in the aqueous phase forming a stable network structure in CEO/beta-CD emulsions. It caused these two emulsions had different rheological properties, and different changing trends in droplet size.
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