Preparation and emulsifying properties of trace elements fortified gum arabic

Hu, Bing; Han, Lingyu; Kong, Huiling; Nishinari, Katsuyoshi; Phillips, Glyn O.; Yang, Jixin; Fang, Yapeng

doi:10.1016/j.foodhyd.2018.09.027

Cited by 30 publications

(17 citation statements)

References 38 publications

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“…According to Figure 4, the zeta potential of all emulsions was negative, and the zeta potential value was quite high. Previous studies have reported that both PGA and GA contain negative charges [37,41,42]. The emulsion prepared by DOP alone exhibited the smallest amount of surface charge, while the amount of charge of the emulsion prepared by compounding polysaccharides depended upon the ratio of PGA or GA. For PGA:DOP = 8:2, the emulsion displayed the largest zeta potential value, but for GA:DOP = 8:2, the zeta potential value of the emulsion was second only to that of the emulsion prepared by GA alone.…”

Section: Zeta Potentialmentioning

confidence: 85%

“…As described in Section 3.2, PGA displayed the weakest ability to reduce interfacial tension, and it was not effectively adsorbed on the droplet surface [46]. In contrast, the average particle size of the emulsion prepared by GA alone was smaller than the PGA due to the excellent adsorption rate of GA [37]. However, the particle size of the emulsion prepared by DOP alone was the smallest of the three polysaccharides, which might benefit from the high viscosity of DOP, the limited movement of the droplets, and re-agglomeration [2].…”

Section: The Particle Size Distribution Of the Emulsionsmentioning

confidence: 98%

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Stabilizing the Oil-in-Water Emulsions Using the Mixtures of Dendrobium Officinale Polysaccharides and Gum Arabic or Propylene Glycol Alginate

Wang

Tian

2020

Molecules

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Coconut oil-in-water emulsions were prepared using three polysaccharides: Dendrobium officinale polysaccharide (DOP), propylene glycol alginate (PGA), gum arabic (GA) and their polysaccharide complexes as emulsifiers. The effects of the ratio of the compounded polysaccharides on their apparent viscosity and interfacial activity were explored in this study. The average particle size, zeta potential, microstructure, rheological properties, and physical stability of the emulsions prepared with different compound-polysaccharides were studied. The results showed that mainly DOP contributed to the apparent viscosity of the compound-polysaccharide, while the interfacial activity and zeta potential were mainly influenced by PGA or GA. Emulsions prepared with compound-polysaccharides exhibited smaller average particle sizes, and microscopic observations showed smaller droplets and less droplet aggregation. In addition, the stability analysis of emulsions by a dispersion analyzer LUMiSizer showed that the emulsion prepared by compounding polysaccharides had better physical stability. Finally, all of the above experimental results showed that the emulsions prepared by PGA:DOP = 2:8 (total concentration = 1.5 wt%) and 2.0% GA + 1.5% DOP were the most stable.

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Section: Zeta Potentialmentioning

confidence: 85%

Section: The Particle Size Distribution Of the Emulsionsmentioning

confidence: 98%

Stabilizing the Oil-in-Water Emulsions Using the Mixtures of Dendrobium Officinale Polysaccharides and Gum Arabic or Propylene Glycol Alginate

Wang

Tian

2020

Molecules

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“…It was observed that the contact angle increases as the amount of gum Arabic in the nanoparticles increases. This behavior could be attributed to the amphiphilic moieties present in the structure of gum Arabic, namely arabinogalactan-protein fraction (AGP), which contains both hydrophobic polypeptide chains and hydrophilic polysaccharide blocks which provide it with excellent interfacial properties (Hu et al, 2019;McClements & Gumus, 2016). On the other hand, chitosan is known to have weak surface activity due to the absence of hydrophobic moieties in its structure (Elsabee et al, 2009).…”

Section: Wettability Of Nanoparticlesmentioning

confidence: 99%

Preparation of chitosan/gum Arabic nanoparticles and their use as novel stabilizers in oil/water Pickering emulsions

Sharkawy

Barreiro

Rodrigues

2019

Carbohydrate Polymers

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A B S T R A C TRecently, there has been a renewed interest in Pickering emulsions owing to their surfactant-free nature, and the use of natural-based particles as stabilizers became a priority due to the applications they can enable. In this work, chitosan/gum Arabic (CH/GA) nanoparticles were synthesized and tested as novel stabilizers. Among the tested CH/GA weight ratios, the particles prepared using 1:1 ratio exhibited near-neutral wettability, an average size of 108.6 nm and a zeta potential of 56.3 mv. Pickering emulsions prepared from these particle dispersions (1.5% w/v), and high oil volume fractions (φ = 0.6, 0.7), have shown high storage stability. Moreover, confocal laser scanning microscopy confirmed the o/w type and the effective adsorption of the nanoparticles at the oil/ water interface forming a barrier against droplets coalescence. The emulsions have shown shear-thinning and elastic-like behavior. These findings open new avenues for using these emulsions as novel delivery systems, e.g. in cosmetic and food applications.

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“…30 Fractions are mainly composed of arabinogalactan (90% of total mass), arabinogalactan protein (10% of total mass) and glycoprotein (1% of total mass). 31,32 GA is commonly used as an emulsier to stabilize emulsions, the emulsifying property of which is provided by an excellent interfacial property of arabinogalactan protein. The structure of arabinogalactan protein provides both hydrophobic polypeptide chain and hydrophilic carbohydrate blocks, which confers good emulsication characteristics.…”

Section: Introductionmentioning

confidence: 99%

Preparation and antimicrobial activity of thyme essential oil microcapsules prepared with gum arabic

Cai

Duan

et al. 2019

RSC Adv.

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Preparation and emulsifying properties of trace elements fortified gum arabic

Cited by 30 publications

References 38 publications

Stabilizing the Oil-in-Water Emulsions Using the Mixtures of Dendrobium Officinale Polysaccharides and Gum Arabic or Propylene Glycol Alginate

Stabilizing the Oil-in-Water Emulsions Using the Mixtures of Dendrobium Officinale Polysaccharides and Gum Arabic or Propylene Glycol Alginate

Preparation of chitosan/gum Arabic nanoparticles and their use as novel stabilizers in oil/water Pickering emulsions

Preparation and antimicrobial activity of thyme essential oil microcapsules prepared with gum arabic

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