期刊
FOOD HYDROCOLLOIDS
卷 25, 期 5, 页码 1327-1336出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2010.12.008
关键词
Nanoemulsion; Freeze-thaw stability; Lecithin; Modified starch; Ice nucleating proteins; High-pressure homogenization
资金
- United States Department of Agriculture, Agriculture and Food Research Initiative (USDA-AFRI) [2009-65503-05793]
- University of Salerno
The impact of freeze-thaw cycles on the physical stability of oil-in-water emulsions containing lecithin e coated and modified starch - coated droplets has been studied by combined dynamic light scattering (DLS) and differential scanning calorimetry (DSC) measurements. Emulsions prepared by high-pressure homogenization were within 200 nm size ranges. Lecithin-based emulsion systems were unstable to freeze-thaw cycles, which was attributed to extensive droplet aggregation induced by the ice formation during emulsion freezing process. Instead, modified starch systems were highly stable due to the formation of a thick layer of emulsifier which prevented the coalescence of nanoemulsions. The addition of ice nucleating protein lowered the freeze-thaw stability of lecithin-based emulsions, but had negligible effect on modified starch-based emulsions. In contrast, the addition of poly(ethylene glycol) improved the stability of lecithin-based emulsions but destabilized the modified starch-based emulsion systems. (C) 2010 Elsevier Ltd. All rights reserved.
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