Production and characterization of O/W emulsions containing droplets stabilized by lecithin-chitosan-pectin mutilayered membranes.
The possibility of producing stable oil-in-water (O/W) emulsions containing oil droplets surrounded by multiple layer interfacial membranes from food grade ingredients has been demonstrated. These emulsions were produced using a three stage process that relies on the adsorption of charged biopolymers to oppositely charged surfaces. Emulsions (0.5 wt % corn oil, 0.1 wt % lecithin, 0.0078 wt % chitosan, 0.02 wt % pectin, and 100 mM acetic acid, pH 3.0) containing oil droplets stabilized by lecithin-chitosan-pectin membranes were formed using this interfacial layer-by-layer deposition process. The droplets in these emulsions had good stability to aggregation over a wide range of pH values and salt concentrations (pH 4-8 at 0 mM NaCl and pH 3-8 at 100 mM NaCl). This technology could be extremely useful to the food industry for the creation of O/W emulsions with improved properties or novel applications, e.g., improved stability to environmental stresses, protection of labile substances, controlled release, and triggered release.
Ogawa
Satoshi
S
Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, USA.
Decker
Eric A
EA
McClements
D Julian
DJ
D000327:Adsorption; D002686:Chitin / Q000031:analogs & derivatives*; D048271:Chitosan; D004655:Emulsions / Q000737:chemistry*; D006863:Hydrogen-Ion Concentration; D008567:Membranes, Artificial; D009994:Osmolar Concentration; D010368:Pectins; D010713:Phosphatidylcholines
D004655:Emulsions; D008567:Membranes, Artificial; D010713:Phosphatidylcholines; D002686:Chitin; D010368:Pectins; D048271:Chitosan