Journal
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
Volume 78, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.ifset.2022.103011
Keywords
Gelatin; Microgel; High internal phase emulsion; Preparation conditions; Interfacial properties; Storage stability
Categories
Funding
- National Key R & D Program of China [2021YFD2100105]
- National Natural Science Foundation of China [31972102, 31901683]
- Open Project Program of the Key Laboratory of Agro-Products Processing, National Risk Assessment Laboratory of Agro-products Processing Quality and Safety, Ministry of Agriculture and Rural Affairs, China [S2020KFKT-02]
- Natural Science Foundation of Chongqing, China [cstc2020jcyj-msxmX0087]
- Chongqing ecological fishery industry technology system project
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This study mainly focused on the physical stability of gelatin microgel-stabilized high internal phase emulsion (HIPE) under different preparation conditions. The results showed that a smaller droplet size of emulsion could be obtained by higher dispersion speed and time. Increasing gelatin concentration could enhance its adsorption at the oil/water interface, thereby improving the stability of the emulsion.
This study mainly focused on the preparation and physical stability of easily industrialized gelatin microgel-stabilized high internal phase emulsion (HIPE) through different preparation conditions and its regulation mechanism. The droplet size of emulsion was smaller at higher dispersion speed (> 15,000 rpm) and time (> 60 s). The interfacial behavior results demonstrated that increasing gelatin concentration (0.1- 2.0 wt%) could promote its adsorption at the oil/water interface (pi(10800) increased from 12.12 to 19.96 mM/m), making more gelatin molecules participate in the formation of interface and continuous phase network structure. At a higher gelatin concentration (2.0 wt%), the obtained HIPE presented a smaller droplet size and higher viscosity, and exhibited good thermal stability (90 degrees C for 20 min) and storage stability. This work systematically analyzed the effect of preparation conditions on the formation and stability of HIPE stabilized by gelatin microgel, which could provide a beneficial and innovative reference for its industrial application and design.
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