title: Influence of rice bran stearin on stability, properties and encapsulation efficiency of polyglycerol polyricinoleate (PGPR)-stabilized water-in-rice bran oil emulsions.
abstract: In the present study, rice bran stearin was used to improve the physical stability and encapsulation efficiency of water-in-oil (W/O) emulsions fabricated from rice bran oil and polyglycerol polyricinoleate ester (PGPR). In the absence of rice bran stearin, the emulsions were highly unstable to phase separation with an oil layer forming on their surfaces. Phase separation was delayed by increasing the PGPR concentration because this reduced the water droplet size. Phase separation could be completely inhibited by replacement of 30 to 45wt% of rice bran oil with rice bran stearin due to the formation of a semi-solid fat crystal network that prevented droplet movement. Moreover, addition of rice bran stearin delayed the release of ferrous sulfate from the W/O emulsions. These results demonstrate that rice bran stearin can be used to improve the stability and encapsulation efficiency of W/O emulsions and reduce the level of PGPR required to stabilize them.
authors.affiliation: Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Chatuchak, Bangkok 10900, Thailand.
authors.forename: Nattapong
authors.initials: N
authors.lastname: Prichapan
authors.affiliation: Department of Food Science, University of Massachusetts Amherst, 240 Chenoweth Laboratory 102 Holdsworth Way, Amherst, MA 01003, United States.
authors.forename: David Julian
authors.initials: DJ
authors.lastname: McClements
authors.affiliation: Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Chatuchak, Bangkok 10900, Thailand. Electronic address: utai.k@ku.ac.th.
authors.forename: Utai
authors.initials: U
authors.lastname: Klinkesorn
mesh_terms: D004355:Drug Stability; D004655:Emulsions / Q000737:chemistry*; D019649:Food Industry / Q000379:methods; D005990:Glycerol / Q000031:analogs & derivatives* / Q000737:chemistry; D012275:Oryza / Q000737:chemistry*; D010316:Particle Size; D012212:Rheology; D000073879:Rice Bran Oil / Q000737:chemistry*; D012277:Ricinoleic Acids / Q000737:chemistry*; D012639:Seeds / Q000737:chemistry; D013816:Thermodynamics; D014280:Triglycerides / Q000494:pharmacology*; D014867:Water / Q000737:chemistry
chemical_list: D004655:Emulsions; D012277:Ricinoleic Acids; D014280:Triglycerides; C029243:glyceran polyricinoleic acid ester; D014867:Water; D000073879:Rice Bran Oil; D005990:Glycerol
keywords: Encapsulation efficiency; Fat crystal network; Polyglycerol polyricinoleate; Rice bran oil; Rice bran stearin; Water-in-oil emulsion