Emulsion stabilization mechanism of combination of esterified maltodextrin and Tween 80 in oil-in-water emulsions

Udomrati, Sunsanee; Cheetangdee, Nopparat; Gohtani, Shoichi; Surojanametakul, Vipa; Klongdee, Supakchon

doi:10.1007/s10068-019-00681-x

Cited by 11 publications

(7 citation statements)

References 12 publications

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“…[ 3 ] At the concentration of 10% w/w, the Tween 80‐stabilized emulsion containing DE9_P ( n = 0.98) exhibited less shear thinning behavior than the emulsion containing DE9 ( n = 0.88). This may have been due DE9_P having synergistically enhanced the emulsion stability with Tween 80, [ 9,10 ] resulting in no or less flocculation, as confirmed in Figure 1. In addition, the flow behavior index of the emulsion system containing DE9_P at concentrations of 30 and 50% w/w was close to that of the emulsion system containing DE9 at the same concentrations because deformation of the DE9/DE9_P network may have been a major factor enhancing the shear thinning behavior of the emulsions at these concentrations.…”

Section: Resultsmentioning

confidence: 93%

“…where d [10] , d [50] , and d [90] are the emulsion droplet-size values corresponding to the cumulative distributions at 10%, 50%, and 90%, respectively.…”

Section: Determination Of Oil Droplet Size and Microstructurementioning

confidence: 99%

“…The d 4,3 values of the Tween 80-stabilized emulsion containing DE9_P were greater than those of Tween 80-stabilized emulsion containing DE9 at the same concentration. This result could be attributed to the fact that Tween 80 and DE9_P adsorbed on the surface of oil droplets as double-layer stabilization; [10] therefore, the size of DE9_P-stablized oil droplets was quite large. The increase in d 4,3 values of Tween 80-stabilized emulsion containing DE9_P was supported by the results of Udomrati et al [6] These authors reported that some tiny particles of DE9_P attached on the oil droplet surface (Pickering emulsion) when DE9_P was used as sole emulsifier.…”

Section: Stability and Droplet Size Of Emulsion During In Vitro Digesmentioning

confidence: 99%

“…However, some hydrophobic parts of esterified maltodextrin may be able to adsorb on the surface of oil droplets as well, and the hydrophilic part of esterified maltodextrin may interact with Tween 80 to form a double stabilization layer via synergistic emulsion stabilization. [10] During digestion, the nature of the interfacial layer surrounding the oil droplets, surface area of oil droplets, and viscosity of digestive media should play important roles in lipid digestion. [11] Udomrati et al [12] reported that both the strong/dense stabilization layer covering the surface of oil droplets and the highly viscous continuous phase of water-soluble soybean polysaccharide (SSPS)-stabilized oil-in-water emulsions were the main factors in decreasing the access of digestive enzymes to the lipids, thus contributing to decreased lipid digestibility.…”

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effects of Esterified Maltodextrin on In Vitro Gastrointestinal Digestibility of Tween 80‐Stabilized Oil‐in‐water Emulsion

Udomrati

Pantoa

Gohtani

et al. 2020

Euro J Lipid Sci & Tech

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Amphiphilic esterified maltodextrin palmitate (DE9_P) is synthesized using an enzyme-catalyzed reaction and exhibits both emulsifying and stabilizing activity. Native maltodextrin with a dextrose equivalent of nine (DE9) and DE9_P are applied in Tween 80-stabilized oil-in-water emulsions. The effects of different DE9/DE9_P concentrations (10-50% w/w) on in vitro gastrointestinal digestibility of the Tween 80-stabilized emulsions are investigated. After complete digestion, at a low DE9/DE9_P concentration (10% w/w), the released free fatty acid (FFA) content of the Tween 80-stabilized emulsion containing DE9_P (13%) is much lower than that of the emulsion containing DE9 (33%) because of the synergistic Tween 80 and DE9_P stabilization layer. As the concentration increases to 30% w/w, the released FFA content increases for both systems containing DE9 and DE9_P. However, the emulsion system with DE9_P still has a lower content of released FFA than for DE9. Further increasing the concentration to 50% w/w results in a clear decrease in the released FFA content for both emulsions because the highly viscous continuous phase may cause less digestive reaction. The oil-water interfacial stabilization layer and the viscosity of the intestinal digested system may be important factors in the enhancement or inhibition of lipid digestion. Practical Applications: The application of the potential ingredients at suitable concentrations enables the design and control of lipid digestibility and the texture of products to satisfy consumers' needs. DE9_P may be an attractive alternative ingredient for emulsified foods because it can function both via synergistic emulsion stabilization with Tween 80 and via modification of textural characteristics as a stabilizer. Moreover, DE9_P has greater efficacy than DE9 in the inhibition of lipid digestibility of Tween 80-stabilized oil-in-water emulsions.

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Section: Resultsmentioning

confidence: 93%

“…where d [10] , d [50] , and d [90] are the emulsion droplet-size values corresponding to the cumulative distributions at 10%, 50%, and 90%, respectively.…”

Section: Determination Of Oil Droplet Size and Microstructurementioning

confidence: 99%